1. Hello friends,

    Some of you have reached out to let me know that you are not receiving any of my blog updates through your RSS feed. When I changed blog platforms, I also changed the feed. If you wish to continue to receive my updates, please update your RSS with this new link below:

    http://feeds.feedburner.com/blogspot/RKrM

    Thank you for your understanding and I hope you will continue to enjoy Cannelle et Vanille.

    Aran
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  2. I just returned from New York City where

    ... I taught a food styling and photography workshop,

    ... hosted a Sunday Suppers,

    ... pretaped an interview with Michael Harlan Turkell for Heritage Radio,

    ... spoke with Sophie Herbert on Martha Radio, and

    ... had an amazing small gathering at the Martha Stewart offices to celebrate the release of my book and my story in Whole Living.

    I had to pinch myself several times. I would have never expected any of this to happen five years ago when I started blogging. It was very special.

    Official publication date for "Small Plates and Sweet Treats" is a week away and I am beginning to schedule some events.

    For those of you in the Seattle area, I wanted to let you know that I will be at Foodportunity on Monday, October 22nd from 6-9pm. It is an event with local chefs and authors and I will be there to present my book and mingle. You can purchase tickets here.

    I will also have a book signing at one of my favorite Seattle spots, Book Larder on Wednesday, October 24th from 6:30-8pm. This event is free for all and open to everyone.

    Oh and just to remind you, I will be at Anthropologie in West Palm Beach this Wednesday, October 18th from 6-8pm.

    If you are in the area, I hope you can stop by to say hello!



    Note: I announced the names of the 25 winners of the Bob's Red Mill flour giveaway. Please check that post's comment section for the complete list. Thank you!
    Posted by
    Labels: autumn cookbook food photography food styling Small Plates and Sweet Treats
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  3. I am really excited about today's post as I am sharing some of my favorite recipes I have been cooking these days and...

    ... I am giving away 25 boxes of Bob's Red Mill gluten-free flours!

    Now, I hope this gets you to get into the kitchen and bake some more gluten-free recipes.

    So what do you say?

    Inspired to bake?


    It is not unusual for me to be baking in the kitchen. After all, that is where I feel most comfortable and where our family gathers always.

    After a bout of feeling uninspired this summer, I returned from France with a big desire to test new recipes.

    Autumn recipes always miss home and my family. The fresh Dordogne country air and the cooler temperatures made me crave apples and squash and soup... lots of soups this week.

    So here I am sharing some of my favorite recipes this week.

    Apple, oat and herb scones that I served with squash and leek soup - the porrusalda of my childhood as I blogged about it.

    Hearty and lots of texture that accompany the creamy soup perfectly.


    There were brown butter apple cakes flavored with cardamom and vanilla bean. Jon and Miren loved them with the lady apple slices on top. Miren actually took some of the apples to school for "show and tell". She was smitten by them.

    You could even grate the apple into the batter. It is a very forgiving recipe and it would be great with a bit of the apple moisture in it.


    And I also made the striped-beet and caramelized fennel tart that is featured on the cover of my book (individual size this time). Ossau-Iraty cheese inside instead of the raclette that the original recipe calls for...

    ... but so good regardless.


    To enter the giveaway, please leave a comment below and I will select the 25 winners randomly. Each box with contain 4 boxes of an assortment of flours.

    You have until Monday October 15th at 4pm EST to enter and I will announce the winners in the comments section shortly after.

    Good luck and thank you Bob's Red Mill for this generous giveaway and for supporting my book!

    Disclamer: due to the nature of this gift, we will only be able to ship within the Unites States territory and Canada. Thank you.

    Savory apple, oat and herb scones

    makes 16 scones

    1 cup (140 g) brown rice flour
    1/2 cup (50 g) almond flour
    1/3 cup (40 g) millet flour
    1 1/3 cups (140 g) GF oats
    2 tablespoons light brown sugar
    2 teaspoons ground chia seeds
    2 teaspoons baking powder
    3/4 teaspoons baking soda
    3/4 teaspoons fine sea salt
    1/2 teaspoon black pepper
    1 teaspoon finely chopped rosemary
    1 teaspoon finely chopped parsley
    1 teaspoon finely chopped thyme
    12 tablespoons (170 g) unsalted butter, frozen
    1 cup lady apples, diced into small pieces (you can use other apples but try to use those with not too much moisture)
    2/3 cup (170 ml) cold full-fat buttermilk
    Heavy cream for brushing

    Preheat oven to 400F (200C). Place butter in freezer for at least 30 minutes before making the recipe.

    In a large bowl, whisk together the first 13 ingredients. Grate the frozen butter into the dry ingredients using the large holes in a box-grater. Toss gently with your hands without warming the butter too much. Add the diced apple and toss to coat. Add the buttermilk and mix until combined.

    Transfer the dough onto your work surface and bring it together. Dust the surface with a bit of flour if needed. Roll to 1-inch thickness and cut 2-inch circles using a cookie cutter (dip the cutter into brown rice flour so it doesn't stick to dough too much).

    Place scones on a baking sheet lined with parchment. Brush tops with heavy cream and sprinkle a bit of black pepper and more herbs on top. Bake for 18 minutes until golden. Let them cool in the pan for 10 minutes before trying to pick them up.


    Apple and cardamom brown butter cakes

    makes 10 small cakes

    6 tablespoons (90 g) unsalted butter
    3 cardamom pods, cracked
    1 vanilla bean, split lengthwise and seeds scraped
    1 cup (100 g) almond flour
    1/2 cup (60 g) GF oat flour or brown rice flour
    1/2 teaspoon baking powder
    1/4 teaspoon fine sea salt
    2 eggs
    1/3 cups (70 g) natural cane sugar
    1/4 cup (60 ml) whole milk
    2 lady apples, thinly sliced

    Preheat oven to 350F (180C).

    Melt the butter in a small saucepan and cook until milk solids are brown. Set aside. Add the cardamom pods and vanilla seeds. Let steep for 10 minutes. Then remove the pods and pour into a clean bowl.

    In a medium bowl, whisk together the almond flour, oat flour, baking powder and salt.

    In a small bowl, whisk together the eggs, sugar and milk. Pour the wet ingredients into the dry ingredients. Whisk to combine. Fold in the cooled browed butter.

    Pour the batter (3/4 of the way up) into your molds that have been previously greased. Top with a couple of thin slices of apple.

    Bake the cakes for 18 minutes or until golden brown on top. Cool and remove from molds. They are best eaten while warm.
    Posted by
    Labels: almonds apples autumn beets cakes crabapples giveaway gluten free lady apples leeks savories scones Small Plates and Sweet Treats soup squash tarts
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  4. Hello friends,

    I am beginning to schedule some book signings and events to promote "Small Plates and Sweet Treats". I will regularly give you updates on where I will be and maybe you will be able to stop by and say hi at some point? That would be lovely and much appreciated.

    I am thrilled that my first book signing and cooking demo will be at Anthropologie in West Palm Beach on Thursday, October 18th. I will be doing a food styling demo from 6-7pm followed by the book signing from 7-8pm. I will also have some sweet treats from inside the book for you to taste!

    Spaces are limited so please rsvp to anthroevents@anthropologie.com.

    If you live in the area, come in and say hi!
    Posted by
    Labels: food photography food styling Small Plates and Sweet Treats
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  5. I couldn't leave you without sharing another recipes from the book, could I?

    This time a little something sweet...

    ... something with chocolate.

    How do chocolate, hazelnut and fleur de sel pots de crème sound?


    This is a simple and easy treat that I make for my family often just like the custard pots that we ate for an afternoon when I was young.

    Jon and Miren made a batch with me before school on Monday when I returned from France. "Can we make custard, amatxu?" they ask. This is our playful time together.

    They like cracking, whisking and pouring while I assist them through the process. Miren dips her fingers in the raw eggs and Jon reminds her of Nadia's childhood story. "Remember Miren when Nadia had to drink a raw egg smoothie before swim practice every morning? Let's leave the raw egg alone"

    And she listens.



    I found these tiny crabapples at the market. They nearly look like cherries, don't they?

    I made a simple syrup with equal amounts of water and sugar and a whole vanilla bean. Then gently poached the crabapples in the syrup for a couple of minutes until soft and the skin began cracking.

    They glisten with tiny specs of vanilla.

    And so after school we have been enjoying these chocolate, hazelnut and fleur de sel pots de crème with poached crabapples. I eat them with seeds and all.


    And stay tuned next week, I have a giveaway planned. One that I think you will like.

    Chocolate, Hazelnut, and Fleur de Sel Pot de Crème

    from "Small Plates and Sweet Treats: My Family's Journey to Gluten-Free Cooking"

    Makes six 4-ounce custards

    1/4 cup (30 g) hazelnuts
    2 cups (500 ml) unsweetened coconut milk
    1 vanilla bean, split lengthwise and seeded
    1 egg
    2 egg yolks
    1/4 cup (50 g) coconut palm sugar or light brown sugar
    2 tablespoons hazelnut butter
    2 ounces (60 g) milk chocolate, finely chopped
    2 ounces (60 g) bittersweet chocolate, finely chopped
    1/2 teaspoon fleur de sel

    1. Preheat the oven to 350oF (180oC). Roast the hazelnuts on a baking sheet for 5 to 7 minutes until golden and fragrant. Place them in a dry kitchen towel and rub the towel against their skin to remove it. Let the hazelnuts cool and then chop them coarsely. Reduce the oven temperature to 300oF (150oC).

    2. In a medium saucepan, heat the coconut milk, the vanilla bean, and its seeds over medium heat. Bring to a low simmer.

    3. Meanwhile, in a medium bowl, whisk together the egg, egg yolks, coconut palm sugar, and hazelnut butter until almost lump-free.

    4. When the coconut milk has come to a simmer, remove the pan from the heat. Remove the vanilla pod and add the milk and bittersweet chocolates. Stir to melt the chocolates into the milk.

    5. Pour a little bit of the hot coconut milk mixture over the eggs while whisking to keep the eggs from coagulating. Add the rest of the mixture and whisk. Strain the mixture through a fine-mesh sieve into a clean bowl. Add the fleur de sel and stir.

    6. Pour the custard into 6 (4-ounce) oven-safe ramekins or jars. Place the ramekins in a deep baking pan and place the pan on the oven rack. Add enough hot water to the pan to come halfway up the sides of the ramekins, creating a water bath.

    7. Bake the custard for 30 to 40 minutes or until the center is set. Let the ramekins cool to room temperature. They can be served at room temperature or chilled.
    Posted by
    Labels: autumn chocolate coconut milk custard dairy free fleur de sel gluten free hazelnuts pots de creme Small Plates and Sweet Treats
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  6. Yesterday I promised that I would be back with a recipe from my book. Savory or sweet... that was up to you.

    And I have to admit that you surprised me with the result. "They will want a sweet treat!". I was certain you would. But when I counted the results this morning, I was wrong. You opted for a savory small plate.

    Could it be the weather?

    Autumn that makes you crave something cozy and warm?

    I know that's how I feel these days.


    There are many savory and sweet tart recipes in the book, because after all, those are the things I like to eat myself.

    Tarts and custards.

    And the recipe I am about to share with you has both. Hearty yet delicate. One of my favorite recipes from the book... and also many of my friends' favorite.

    Swiss chard, pear and Gruyère tart.


    Now, I hope you make it this weekend for your friends and family. And please report back with your thoughts.

    I have made it three times myself in the last few days.


    Oh, but wait...

    Since you were so generous with your comments yesterday and many of you requested a sweet treat for your children, I cannot just leave you with one recipe.

    Please be back tomorrow. There will be a surprise...

    ... that involves chocolate.

    Swiss Chard, Pear, and Gruyère Tart

    from "Small Plates and Sweet Treats: My Family's Journey to Gluten-Free Cooking"

    Makes one 9-inch round tart, one 14 by 4-inch rectangular tart or five 4-inch tartlets

    Pastry Crust

    1/2 cup (70 g) superfine brown rice flour
    1/3 cup (45 g) quinoa flour
    1/3 cup (35 g) almond flour
    2 tablespoons potato starch
    2 tablespoons tapioca starch
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    1 stick (8 tablespoons or 110 g) cold unsalted butter, cut into 1/2-inch pieces
    6 to 8 tablespoons ice water

    1. Add the first seven ingredients to the bowl of a food processor. Pulse a couple of times to aerate. Add the cold butter to the flour mixture and pulse ten times, until the butter is cut into pea-size pieces.

    2. Add 6 tablespoons ice water and pulse until the dough comes together. It will not form a ball. Check the dough to see if it holds together when pressed between your fingers. Add more water if needed.

    3. Turn the dough onto a work surface, knead it a couple of times, and press it together to form a disk. Wrap it in plastic wrap. Press it down to flatten it and refrigerate it for 30 minutes.

    4. Preheat the oven to 375F (190C). Lightly dust your work surface (preferably cold) and roll out the dough to a 1/4-inch. If the dough cracks while rolling, pinch it back together. Fill the tart mold with the dough and press it gently into the mold. Cut off excess dough. Refrigerate the dough for 15 minutes.

    5. Blind-bake the tart by covering it with a piece of parchment paper and topping the paper with pie weights or dried beans. Bake for 20 minutes. Remove the pie weights and paper and continue baking for another 10 minutes, until lightly golden. Let it cool slightly while preparing the filling. (Leave the oven on.)


    Swiss Chard, Pear, and Gruyère Filling

    2 tablespoons olive oil
    1 medium leek, sliced
    2 cloves garlic, minced
    4 cups (175 g) chopped Swiss chard, (remove tough ribs but use the tender ones)
    2 tablespoons white wine
    1 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    Pinch of freshly grated nutmeg
    2 eggs
    1 tablespoon sweet rice flour or cornstarch
    1/2 cup (125 ml) whole milk
    1/2 cup (125 ml) unsweetened coconut milk
    1/2 ounce (15 g) Parmesan cheese, finely grated
    2 ounces (60 g) Gruyère cheese, grated
    1 medium Bartlett or Bosc pear, thinly sliced with a mandoline preferably
    Microgreens, for garnish

    1. In a large sauté pan, heat the olive oil over medium heat. Add the leek and garlic and cook until tender, about 5 minutes.

    2. Add the Swiss chard, white wine, 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper, and nutmeg. Cook until the chard is wilted and most of the liquid has evaporated, about 5 minutes. Set aside to cool slightly.

    3. Whisk together the eggs, sweet rice flour, milk, coconut milk, Parmesan, 1 ounce (30 g) of the Gruyère, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper.

    4. Fill the tart crust with the Swiss chard and top with slices of pear. Lightly press the filling down and pour the custard over it. Top with the remaining Gruyère.

    5. Bake at 375oF (190oC) for about 25 minutes, until golden brown. Let it cool slightly before cutting. Serve the tart garnished with microgreens.
    Posted by
    Labels: autumn gluten free gruyere pear savory Small Plates and Sweet Treats swiss chard tarts
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  7. I just returned from France where the leaves began turning, the rain saturated color, and I wore a colorful scarf everyday.

    Autumn had arrived in La Dordogne.

    Just like these tiny, tiny crabapples.

    The workshop went very well and I met some amazing women from all over the world. More on it later when I can catch my breath a bit.

    And it's finally October. October 2012, the month I so anxiously waited for the last two years as I was working on my book. Can I tell you how thrilled I am? I hope you will allow me to spend some time talking about it as the official publication date (October 23rd) approaches.


    I also wanted to tell you that "Small Plates and Sweet Treats" is available for preorder right now. These are some of the book sellers in the US where you can order it from...

    Amazon

    Barnes & Noble

    Indiebound

    The book will also be sold at Anthropologie, which I am really excited about.

    It is also available for preorder in Europe from...

    Amazon UK

    Amazon France

    Many of you have reached to ask me if it will be available in Australia. It will indeed in November. Please see here.

    Oh, and it is currently being translated to German!


    To celebrate the upcoming launch of "Small Plates and Sweet Treats" I would love to share a recipe from inside the book with you. How does that sound?

    All you need to do is leave a comment and let me know if you would like to see a recipe for a savory small plate or a sweet treat.

    Which one will it be?

    Small Plate...

    .... or Sweet Treat?

    I will announce the winner tomorrow and will be back with one of my favorite recipes from inside the book. Hope you will like it too.
    Posted by
    Labels: autumn gluten free Small Plates and Sweet Treats
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  8. I have been waiting anxiously to tell you about our feature in the latest issue of Martha Stewart's Whole Living magazine.

    This summer, during a sticky heat-wave, Jon, Miren and I flew to New York City to shoot this story titled "The best breakfast recipes ever (that happen to be gluten-free)". This was a project we had been working on for months and I was excited to finally put it all together.

    I developed six breakfast recipes for this story.

    Roasted cherry tomato clafoutis,
    butternut squash and apple muffins,
    chestnut pancakes with roasted plums,
    seeded bread (a recipe from my book),
    tartines with salmon and goat cheese,
    toasted coconut, pistachio and cranberry muesli,
    kale and pineapple smoothie.

    You can read the story and recipes here.

    We arrived on set on a Friday morning to find a whole crew there awaiting. Marcus Nilsson whose work I have admired for years was the photographer, Shira Bocar and her team styled the recipes and Lucy Attwater brought the most amazing props. It all came together under the vision of Matthew Axe, Whole Living's art director.

    Nadia had joined us on this trip for extra support. It was hot in the city and I wasn't sure how Jon and Miren would survive a full day of shooting. Marcus and the rest of the team made them feel comfortable and relaxed.

    They played and colored books, even danced.

    We were pampered and treated so kindly.


    Here are some photos from inside the magazine that Marcus shot. Also including, some of my own photos of the recipes.

    And the cover... Isn't it beautiful?

    A breakfast parfait made with my muesli recipe. It's delicious.

    The magazine is in newsstands now. I hope you can pick up your issue and cook some of these recipes. They are healthful, delicious, and gluten free (some even dairy free).



    Thank you to the entire Whole Living team for such an amazing experience!


    Photos 1, 3, 6 and 7 courtesy of Whole Living magazine.
    Posted by
    Labels: breakfast clafoutis dairy free family gluten free kale Martha Stewart muesli muffins pancakes smoothie Whole Living
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  9. Nearly six months ago, we traveled to Vermont to film the trailer for "Small Plates and Sweet Treats" - my book.

    I wanted this trailer to reflect my cooking, my love of nature, and the healthful dishes and beauty I seek in everyday life. I knew from the beginning that I wanted to travel to the hill - Nadia's hill. A place that sums my vision very well and a place with Jon and Miren feel at ease.

    I also knew that I wanted Ryan Marshall to shoot it. I pursued him until I was able to get him to travel to Vermont in between two other projects.


    We spent two days cooking, collecting eggs, picnic under the apple trees, and simply enjoying this relaxed time.

    Nadia made it very comfortable and Ryan captured us as we are.

    I cannot thank both of them enough.


    So here it is.

    The "Small Plates and Sweet Treats" book trailer.

    I am so excited to share with you. My heart is pounding in my chest. Hope you love it as much as I do.

    Small Plates & Sweet Treats from The Panic Room Videos on Vimeo.






    The book is available for preoder from here, here, here or more.



    Directed by Ryan Marshall

    Song "Snowglobes" by Rickolus

    Posted by
    Labels: autumn gluten free Small Plates and Sweet Treats trailer Vermont
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  10. I am excited to share with you is that part of my portfolio is now available at StockFood. Something I started working on a while ago, but has taken this long to finalize.

    Food, lifestyle images, nature, and small everyday details. The things I enjoy.

    I will continue to add some more photos of new and old work in the upcoming weeks. I hope you like the selection.


    And stay tuned for a new post next week!

    I will finally share the trailer for my book "Small Plates and Sweet Treats". I am so happy with the result. I hope you will like it too.
    Posted by
    Labels: food photography food styling StockFood
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