Tuscan salt for rubs

Fall approaching, I thought about the stews and roasts I will be soon making into the winter. This made me think about the rubs I use. I like flavors from herbs and I love garlic being French, so the Tuscan Salt seems great. A blend of coarse sea salt, rosemary, thyme, sage and garlic.
Having abundance of fresh rosemary and german thyme, and having always on hands garlic, I thought I would make my own Tuscan Salt rub. I omitted the use of Sage as I have none and knowing my husband loves garlic, I thought I would make my own version of Tuscan Salt tailored to our own palates.

I started with separating the thyme leaves from its branch, can be a tedious work though well rewarded, it smelled so good. Then I went on doing the same with rosemary. Aside I poured 1/3 cup of french coarse sea salt (I like "La Baleine" sea salt (I grew up with it) - coarse is Red package/ fine is Blue package- I find it at Whole Foods) into my food processor, I then added 3 cloves of garlic, which I cut in halves as to remove the stem inside. I chopped it roughly as to get the garlic chopped and incorporated into the salt. I then added my blend of fresh herbs (german thyme and rosemary), I chopped it again, then added some more salt, blended it again. Then I added a bit more rosemary and 2 more cloves of garlic and a bit more salt. I blended it again. And Voilà I had my own Tuscan salt (omit the sage). I poured my processor content onto a baking sheet as to let the salt dry out. I comprehend some recipes call for baking it in the oven as to dry it faster. I don't as I strongly believe that if over baked you will lose the aromas/essential oils from the herbs. After leaving it out to dry out for up to 2 days, I pour it into a sealed jar.

Note: I normally like to use a knife as I think it can be easy to over-process when using a food processor, though if you are careful, you will be fine.

I also like to make rosemary salt. I mince up fresh rosemary and let it dry with coarse sea salt into a jar. About a week later (even less), the salt has absorbed the fragrant rosemary and it has becomes a great flavored salt to sprinkle onto raw meat or poultry (rub) or add to any recipe calling for a pinch of salt.

If you are growing your own herbs, you know as well as I that it can grow like weeds. This year, I have had so much herbs such as basil, German thyme, rosemary and mint that I had to be creative. I have made so much pesto, I also chopped fresh basil which I conserve into ice cubes with olive oil and froze. For the remaining herbs, I have made rubs and homemade fragrant salts.

I have not done much yet with my mint though I think I may try my hand at making mint herbal tea.

Fall is approaching, soon it will be time for stews, roasts and soups...

Being someone who likes to be prepared and enjoys cooking, I confess I tend to do quite a bit of research about what I buy for the Kitchen (from the produces I cook with, to the spices I use to the tools I cook/bake with). Reality is that buying good quality tools can be expensive though does not need to be. I thought I'd share my finds over the last few months.

First, let me elaborate and say that in my opinion there are various types of cooks, though two that really stand out. Some can cook using whatever leftovers are found in the fridge and what is in the pantry then there are those that follow recipes very carefully. Either way, I believe cooking requires "good tools". I am the first one to admit I have attempted to make meals at my then boyfriend now husband's studio with whatever pots and pan he had though often the results were fine, I found the cooking to be a bit laborious, I didn't have the right pans to have the even cooking... I will even add that trying to cut a roast with a dull knife is not easy. The point being there are certain things in a kitchen that I will rely on to cook with more ease: good cutting knives and good pots.

For knives, trust me when I say I know how expensive they can be. Just have a look on Williams-Sonoma website. Well, I go to rummage sale in nice neighborhoods and shop at TJ Maxx, Homegoods stores for a cheaper price.

For Le Creuset cast iron pots, I actually found the outlet store to be still too pricey. So I check thrift stores and again shop at TJ Maxx, Homegoods stores. I also discovered through researches online that Le Creuset has Second Choice pots that TJ Maxx and Homegoods stores often sell. By "Second Choice" is often meant small blemish on enamel coating, variation of color, not uniformity of coating... though really most time, nothing really visible unless you really look for. Hence, the pots are fine for cooking though often much more affordable. Again, note also that these stores also have new not "second choice" pots. I personally acquired one regular and one second choice at my local store.

This year, I added two more Le Creuset pieces to my kitchen (I bought these at my local TJ Maxx/Homegoods store.)

A bit of Paris, my home here

In France, "le concept de la maison", the concept behind home is how you feel at home. For instance, in Paris, most people live in crowded 2-3 rooms apartments. Hence, the importance of making the most of your space while ensuring you don't feel clustered. Growing in Paris and especially in the Latin Quarter, I was exposed to beautiful spaces. When I first came to the United States, beside the culture shock, I missed most my ability to walk anywhere as here in the suburbs, I now had to drive, I also felt homesick. I felt as if most homes felt too sterile, too new, too modern as if lacked a soul. I mean I grew up in a 1700 building, my parents' apartment had beautiful history: from the ceiling mold to the marble chimney to the big french doors windows... I have to say, I also was lucky, my parents were "chineurs", they are passionate antique collectors. They went to auctions in the country, to antique dealers, to local flea markets... As a result, our apartment displays the traditional french charm. While I can't recreate the architecture in my apartment, I certainly surrounded myself with bits to remind me of home: Paris and France.
As a child, I already loved the architecture details of the buildings in my quarter, the atlantes surrounding the doors... I loved also escaping to the Luxembourg garden, a 5 minutes walk from my home. As a result, when I came to live in the United States, I missed my sanctuary: the streets of Paris. As a teenager, I would often in the evening walk from home to Montmartre, passing the Opera house, the Haussman boulevard with the famous Le Printemps store. Another favorite evening stroll would be crossing the Pont Neuf bridge and pass through the Place Dauphine (midway on the bridge) to head toward Notre Dame on Ile de la Cité to then head toward Ile St. Louis where I would stop to truly taste and relish into the best sorbets I dare anyone to ever taste: the Berthillon House's frozen treats. My old time favorites: Pear, Dark cacao, Peach, Raspberry, Marrons glaçés, Mirabelle... according to the seasons.
My point is part of living in Paris is being a passerby, to wonder within the streets and get "lost". Trust me if you grow up in Paris, you don't get lost though what I mean by getting "lost" is feeling, experiencing Paris. Paris contrary to the suburbs of Chicago, is an older city, it has a history and hence a soul in my opinion. When you wonder in Paris, you are then experiencing Paris and its charm. For instance, some quartiers have hôtels particuliers, or sometime as you walk by a building front door, you may get lucky and peek if door is open and see a hidden garden or courtyard: another world. Anyhow, I suppose this is part of why Paris has eluded so many artists alike: writers, painters and photographers who with their respective art, have attempted to capture and recreate through their art.
As a child, I loved pictures, I found them to be magical. I could look at a picture and felt immediately transported back in time. As a teenager, I fell in love with Black and White pictures: Doisneau, Bresson and many anonymous photographers. As a result, I started to collect pictures in format of Postcard that spoke to me. These became very important here: I use my postcards to make me feel home: Paris.

Le pain d'épices

I noticed that as I tend to get overwhelmed, I enjoy escaping into the kitchen. It seems that my kitchen becomes my refuge. As many I am certain, when stressed I seek safety by returning to my childhood. Yesterday as I recalled fond memories at my paternal grandmother, I remembered as a young child enjoying thick yummy slices of "pain d'épices" - traditionally a cake from the region of Alsace-Lorraine. Anyhow, I decided to bake one, mine is currently in the oven as I am typing. I had the recipe in french hence the measurements in grams. I attempted my best at converting them into cups equivalent. It is traditionally a cake enjoyed in the winter and especially around Christmas, though I find it to be a nice alternative to pumpkin pie or pecan pie around Thanksgiving. I have made some with pecans, though the original recipe does not call for pecans.

Ingredients:

• 1 cup honey
• 2 tbsp hot water
• 3/4 cup flour (though you can go a bit over as 200 g)
• 1/4 cup brown sugar (50 g casonnade)
• spices according to your taste buds (I use apple spices mix (cinnamon, nutmeg, anis))
• 1 tsp pure vanilla extract
• 1 tbsp baking soda
• 1 egg

• 1/2 cup halves pecans (optional)

Set oven at 370 degree Fahrenheit. Into a bowl, using the hot water to smooth the honey then incorporate the flour, mix well as to avoid forming lumps.  Add to the mix the baking soda, brown sugar, vanilla, mix well then  add the egg. Pour smooth batter into a cake pan, bake for 30-35 minutes. 

Note: I cannot describe the divine smell sipping from the oven. I just had a peek, I must admit as the smell hits my nostrils, I was flooded with childhood memories: I am back in my grandmother's living room/dining room (small apartments in Paris) and I cannot await to bite late into a slice. I suppose this is what I enjoy most about baking or cooking. Not only does it feel magical to me, from various ingredients blended together comes extraordinary "délices" but it also seems that some sweets or meals can transport you back in times. I hope you'll enjoy it too. 

The importance of good cooking tools

I like to cook with reliable cookware. To this day, my french grandmother (who is from Périgord) and still lives by herself in Paris at 94 years old, still uses her Le Creuset cast-iron dutch oven pot to cook most of her meals. I was myself lucky to come across a set of Le Creuset cast-iron pots a few months ago at a thrift store, which I snagged right away. It was meant to be: the pots were blue (my favorite color, plus all my dishes including baking dishes and tools are blue - my mother inspired me for that, her kitchen is blue and white).

So why Le Creuset cast-iron are pricey, the price tends to reflect the quality and durability of the product. Now, I will be the first one to say I will not spend my money on Le Creuset other products beside their cast-iron. I simply don't think it is worth the price, I think you would be paying for the name. Cast-iron is their specialty, not their enamelware, which is not made in France but in China.

Being French, I have a sweet tooth for crêpes. I highly recommend T-Fal crêpe pan.

For baking, I use tart and quiche pans made in France and sold at Williams-Sonoma. The same ones, my paternal grand-mother uses.

I also like to use Duralex clear stack bowls for cooking and baking. It is a preference. I find them to be of quality and for obvious reasons, I like buying utensils made in France. Otherwise, I like using my Pyrex glassware to cook or bake. I find them to be of great if not equal quality to the glass of Duralex.

My pots are from Cuisinart Stainless Steel and I found them to be of great quality for a much lower price than other name brands out there. I bought mines over time at local discount stores: TJ Maxx, Homegoods, Marshall's.