The Hippy in the Kitchen's Food Journal of our vacation in France and England!

We just returned from a 6 week journey throughout France, London and Windsor.
This is a lengthy post, there are 81 pictures.
As a Food Blogger, I photographed all of the amazing food that we experienced.
We have many friends in France that welcome us into their homes so we are fortunate to be able to experience home cooked meals.
Occasionally we ate at restaurants and those dishes are included in this journal.
I did not write about any of the dishes but if any readers have questions, you can send them to me in the comments section of the blog. I described some of the dishes.
I hope you enjoy the photographs.

I'm planning to post some recipes based on some of these dishes that we had.
I became obsessed with Clotted Cream in England. I learned how to make it and I'll post it on the Blog.

Enjoy!
Peace in the Kitchen!

These were made by a friend of ours in Provence.
Homemade Vegetarian stuffed Grape Leaves.

One of the many delicious Tartines from Le Pain Quotidien in France and England.
It's one of our favorite restaurants in France, England and the States.

From our friends in France. We're going to start cutting our Pizza
with kitchen shears.

A sample of some amazing food from a great chef in Provence.
He's hoping to receive his first Michelin Star. The food was simply incredible and creative.

Another example of "Cafe Gourmand" dessert.

Madeleines from Normandy, France

I am obsessed with Clotted Cream. I photographed this at
Kensington Palace. I was sitting in the outdoor Cafe while my
wife walked the gardens.
I learned how to make Clotted Cream and I'm posting the recipe
on the Blog.

The biggest Artichokes we have ever seen. Our friends in France
serve them with Hard Boiled Eggs and Homemade Aioli and steamed Asparagus Spears.
We had this meal many times.

Soup au Pistou, the traditional summer soup from Provence.
We had this many times.

Saint Tropez Cake......... made by a friend in Provence.

Homemade Green Olive Tapenade made by a friend.

This is one recipe that I will re create. Our friend made it in Provence.
It's a delicious and simple Cream of Zucchini Soup.

We had two amazing soups and I'm not sure if this one is
Gazpacho or Beet Root and Coriander.
The color was amazing in both recipes.

Our friend made these Potato Galettes.

Nutella Crepes.

We stayed with friends that live 1 block from the beach in Normandy.
We went out early one morning to look for Clams and Mussels.

After an early morning of gathering Clams on the beach, our friends made lunch
for everyone. Of course, as a vegetarian, I simply enjoyed the process.

One of my missions was to visit Pierre Marcolini in Paris.
I checked that off my list.

We returned home and enjoyed these Chocolates from Marcolini in Paris.
Served with a cup of Espresso.

The latest Pastry trend in Paris, fancy Eclairs!

Our friends in Provence make the best "Frites."

Cafe Gourmand. This is a brilliant dessert choice on many restaurant menus
in France.
You get an Espresso and a sampling of the restaurants desserts of the day.

The traditional French Tart Tatin.

Vegetarian version of British Fish and Chips in London.
Made with Haloumi Cheese.
I have this whenever I find it on the menu in England.

On a cold and rainy London day, Le Pain Quotidien serves this
homemade Hot Chocolate.

"Cream Tea", a menu item served in London and Windsor, in the afternoon.
A Pot of Tea, "Fruit" Scones (Raisins) with Clotted Cream and Strawberry Preserves.
We had this every afternoon.

Mushroom Gratin Crepe.

Mushroom Risotto.

These were the Mushroom Crepes under that amazing
Cream Sauce in the Gratin Dish.

Baltimore Peach Cake

Sharon, this one's for you:

A high school friend of mine ( Sharon) was originally from Baltimore, Maryland.
She shared this recipe, so I decided to post it on my blog.
This is definitely a cake that I'll be making and adding to my favorites.

Here are two recipes for Baltimore Peach Cake:

Baltimore Peach Cake Recipe..."this tastes just like the ones we used to get from Catonsville Bakery long ago. I make it every peach season."  "Yum."  (From a Baltimore Friend on our Baltimore Memories,  Facebook Page)

1¾ C white flour, divided, (bread flour recommended)
¼ C sugar + additional for sprinkling the dough.
½ tsp salt
1 package active dry yeast
2 TBS butter, softened
½ C hot water
1 egg
¼ C seedless raspberry jam
Sliced fresh peaches, about 5.

1. In a large bowl, combine ½ C flour, sugar, salt and undissolved yeast. Add butter and beat for a few seconds on medium speed.

2. Gradually add hot water and beat for 2 minutes on medium speed, scraping sides of bowl. Add egg and ½ C flour, and beat on high speed for 2 minutes, scraping down sides of the bowl.

3. Mix in remaining ¾ C flour, mixing until smooth and elastic. Roll into ball, let rest for 5 minutes, spread in bottom and up the sides of a cookie sheet or 9x13 pan. Let rise until doubled in volume, about an hour. Meanwhile, peel and slice peaches.

4. Press dough down a little and spread with raspberry jam. Assemble peaches on top of dough, sprinkle with about ¼ C. sugar. Top can be glazed with a little melted peach or apricot jam if desired.

5. Bake at 350° until dough is done and edges are browned, about 25 minutes. Sprinkle with powdered sugar, if you like.



Baltimore Peach Cake #2:

Makes 2 - 9" round cakes or one sheet pan -  12”x17”.

1 package yeast (fresh or dry)
1/2 C warm water
1 tsp plus 1/4 C granulated sugar, divided
3 1/4 C flour, divided
3/4 C milk,room temperature
1/4 C plus 1 TBS unsalted butter, room temperature
1 1/2 tsp salt
2 TBS vegetable oil

7 peaches, peeled, pitted and sliced
1/2 C brown sugar
1 TBS unsalted butter
1 TBS cornstarch
1/2 C  of Bonne Maman peach or apricot preserves

1. Make a sponge first by dissolving the yeast in 1/2 C warm water in a mixing bowl, with an electric hand mixer, mix well.. Add 1 C flour and 1 tsp of granulated sugar. Mix well on low speed until incorporated, about a minute. Cover bowl with plastic wrap and allow sponge to rise for about 1-2 hours or until doubled in size.

3. Stir the yeast mixture again. It should be smooth and silky. Add it to  the remaining sugar, salt, 1/4 C softened butter, milk, and 1 C flour, in a stand  mixer with a paddle attachment, Mix well, incorporating the remaining 1 1/4 cups of flour on low speed. 

4. Knead the dough in the mixer using the paddle attachment, for about 3 minutes.

5. Put light coating of vegetable oil on sides and bottom of a 2-quart bowl, place dough in bowl. Cover with plastic wrap and allow to rise in a warm draft free place until double its original size. At this point, the mixture should be the consistency of wet puffy bread dough. In the mean time in a small bowl, combine brown sugar, butter, and cornstarch and set aside (this mixture does not have to be well mixed—the butter can remain in chunks).

6. Butter the cake pans or sheet pan and line bottom with parchment paper. ( I butter the paper too). I also have a Pan release mix that I use and the recipe is available on the Blog)  Stir dough to deflate. Divide dough in half with dough cutter if using the cake pans. Using a rolling pin and some flour, roll the dough into the shape of the pan but it should be slightly smaller than the pan. Place one in each pan. Arrange slices of peaches on top of dough in nice, neat concentric circles.

7. Sprinkle brown sugar mixture over peaches, cover pan with plastic wrap and allow cake to rise for about 30 minutes in a warm place.

8. Preheat oven to 400 degrees and arrange rack to the middle of the oven

9. When dough has risen to almost double in size, remove plastic wrap and bake peach cake in the middle of the oven. Reduce the heat to 350 and bake for about 35 minutes.

10. Heat apricot or peach preserves in a saucepan. Using a pastry brush, coat the entire top of peach cake while it is still hot from the oven.  

Remove from the oven and transfer to a cooling rack for 10 minutes.

Serve with Vanilla Ice Cream, Whipped Cream, Clotted Cream or a dusting pf Confectioner's Sugar.

Enjoy!

Peace in the Kitchen!

Almost home from vacation.........!

I will be home soon from my 6 week vacation in Europe. I've had some amazing food in France and England. I will blog about it and post photographs when I return. I hope everyone has had a chance to continue finding great recipes here, trying them and Enjoying Peace in the Kitchen!
Terry

Vacation

I'm still on vacation and I've had some amazing food in Europe. I hope to recreate some of the food and post recipes and pictures when I return to the States.
I thought I'd have more time to continue posting recipes, but we've been very busy, and that's a good thing.
I will get back to blogging soon.

Enjoy!
Peace in the Kitchen!

Salted Pistachio Bars with Lime Zest

I seem to post too many dessert recipes. Don't think that's all I eat. I post them for all of my readers that are looking for something yummy and sometimes decadent. We serve desserts to our Dinner Club gatherings with neighbors and for Family gatherings. We do not eat sweets daily. I also enter two major food competitions annually. One of them is a Holiday Cookie Contest and the other one is a Hatch Chile Contest that can include something sweet. I am constantly in pursuit of new recipes for both contests.
This recipe is a contender for the Holiday contest in the Bar category.

Salted Pistachio Lime Bars

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 9" Baking Pan brushed with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.


14 TBS Butter, melted
1 C chopped White Chocolate
3 Eggs
3/4 C Granulated Sugar
1 C Flour
1/4 tsp Salt
1 1/2 C Chopped Salted Pistachio Nuts
The Zest of 2 Limes (additional for garnish)
Confectioner's Sugar to dust the Bars just before serving.

Melt the Chocolate in a Microwave.

In a large mixing bowl:
Eggs
Sugar
Flour
Salt
Whisk well by hand.

Gently fold in Butter and Chocolate.
Fold in Nuts and Lime Zest by hand

Pour Batter into the Pan.
Bake 30 - 35 minutes.

Remove the Pan to a rack and cool for 10 minutes.
Invert the Pan onto a flat surface and release the Bars to cool completely.
Sprinkle the top with additional Lime Zest.
Dust the top just prior to serving.

Cut into Squares to serve.

Enjoy!
Peace in the Kitchen!