Cherry, Pumpkin/Sunflower Seed Tuile

Very easy recipe than can be adapted to whatever you would like to serve them with. Be creative with what you sprinkle on them. Parmesan and fresh ground pepper is another great combination. These are great as an appetizer with glass of wine.

You will need: makes 6 - 7 tuiles

1 tbsp (15 g) of melted butter
1 tsp (5 ml) of honey
1 egg white
1 tbsp (15g) of white flour
dried cherries (about 4 or 5)
salted, roasted sunflower seeds
pumpkin seeds
sea salt

__________________________

Preheat oven to 350ºF (185ºC);
Whisk melted butter (1tbsp - 15g), honey (1tsp - 5ml), egg white and flour in small bowl;
Line a baking sheet with parchment paper;
Spread about 1 tsp of batter on baking sheet using the back of a spoon (see shape below);
Sprinkle with sliced dried cherries, pumpkin and sunflower seeds;
Sprinkle with a little sea or fine salt;
Bake for about 8 minutes or until golden brown. Turn the baking sheet to ensure even colouring of the tuiles.

Comments

Blanched Garlic

I t seems that the subject of blanching garlic has come up recently for me several times and I have been recommending what I learned in cooking school for this process, i.e. bringing the peeled cloves to boiling, in water, up to 3 times (cover cloves with water, bring to a boil, strain and repeat 2 more times). Each time the cloves are boiled, their flavour will mellow. I blanch garlic in order to remove the bitterness and potent bite of it when it is raw. This is especially useful in recipes like gaspacho, hummus, aioli, as I find the taste of raw garlic tends to overpower the more delicate flavours of the other ingredients. This is really a question of preference and if you like garlic, then by all means, go ahead and use it raw to your hearts content. For me, garlic is good but in small doses and I find myself now using blanched or pickled garlic scapes from Québec (fleur d'ail) more and more in many recipes that call for regular garlic....

Tourtière du Québec (French Canadian Meat Pie)

One of my fondest food memories is of my mother preparing 10 tourtières at one time in the evening after dinner as she got ready for the upcoming festivities. For French Canadians, this is the time of year when we prepare the Tourtière that will be eaten during the Holidays.

Marinated Beef or Chicken Brochettes

Served with grilled vegetables, smoky grilled garlic bread and a glass of proseco. Summer ♥ I recently came back from a quick trip to Montreal to help my daughter move out of her residence after her first year at University. As her summer job, she has decided to go participate in a reforestation project in Northern Ontario, A & M Reforestation , which will involve a lot of demanding and hard work. She likes to challenge herself that way. Go Kat!

EpiCurious Generations

Search This Blog