Mardis Manger : Marmalade

I'm alive!! 

 I know I'm letting this blog rot.. big time. But I have my reasons*.. and also, like always, I'm busy.. Which basically just means that I have work - which is really a good thing! - and also that I'm not too good at managing my down time around hobbies, life, and coming up with blog posts. But I'm not gonna ramble about that, since nobody is holding their breath to read me here.. 

 I wanted to make a quick and maybe a bit underwhelming announcement about the calendar... Let's just face it, I don't know if I'll ever sale prints again ;) It really does not fit into my current schedule. And coming up with a paper calendar felt so intense.. So time consuming. So.... I'm not going to! I need to stop feeling guilty about what I decide to do, and not do. I'm at such a sweet spot in my career where I can finally decide what I'm doing... I should just embrace it! So, I will probably make monthly desktops like I did for 2013. Stay tuned, if you have been enjoying those. 

 But in the meantime, I cooked marmalade for the first time ever this morning, and it's delicious. I shared a photo on Instagram and someone asked about my recipe. I thought I'd quickly share it here!! 

Orange & Pomegranate Marmalade 

 I started with this recipe from Ricardo. But since I could not follow a recipe properly to save my own life.. I modified it quite a bit.. So here is MY recipe ;)

• 3 big oranges 
• the seeds of half a pomegranate 
• 2 cups of sugar 
• 2 cups of water 

 First of all you cut off all of your orange peels with a knife, and try to dice the oranges using just the flesh. Make sure you keep as much of the orange's juice as possible. 

 Slice your peels thinly and blanche them. (put in fresh water and bring to a boil, strain) Repeat that 3 times. It's suppose to take care of the bitterness. I find that the end result is still a bit bitter, but just the right amount of it. 

 Then, add your orange flesh, the pomegranate seeds, the sugar and the water to the peels. Bring to a boil again. Reduce heat to medium and let simmer for 1h30. Stir often and keep an eye on it so you can make sure you get just the right thickness. You can always do the cold plate test.. but frankly I never really get it.. 

 I also added some star anise and a cinnamon stick. I didn't let them in there for the whole simmer, the taste would have been overpowering. I just tasted from time to time, and removed them.. maybe 45 minutes in? And THAT'S IT!! Not that complicated. Slightly longer then regular jam.. but seriously.. it's pretty good... And citrus will be in season for a while ;)

You can see the quantity it made.. If you'd like to make more, just double the recipe! 

Jams always make nice gifts. Maybe bring a pot next time someone's having you over for dinner? 

*Subject for a whole other post...

Mardis Manger : Zucchini & Salmon Fritters

 Well... look who's back!? Mardis manger.. it's been a while, right? Well, not having a proper kitchen for most of the summer is my excuse... even if we still ate some good BBQ, and other things not involving an oven. But let's get started...because a blog post being about not blogging is kind of all I've been doing lately and it's time to change things up! 

 This kind of little cake-ish thingies is often a go-to dinner idea around here. Especially when we are out of creativity. We usually have a can of tuna or salmon around, some left over veggies and these are easy to whip up and super delicious and satisfying. We usually enjoy the little fritter patties over a salad, or with some extra veggies. 

 I made my fritters from zucchini and salmon, simply because I already had zucchini around, and because I prefer salmon over tuna lately. But feel free to try any combinations here.. you really kind of can't go wrong... Crab meat, left over cooked fish, beans, cauliflower, cabbage, carrots, etc. This kind of quantities will serve two. (I made 3 big patties, while I should have done 4 medium ones maybe ;))

 I grated my zucchini with a very fine grate. (that we usually use for Parmesan) I also cut my garlic scapes (we call it garlic flower in French) and lemon peels very small. If you have bigger chunks in your mix, your patties might unravel more when they are in the pan. 

 So you simply mix together your salmon (1 can) and zucchini with your garlic and lemon zest. I added some more flavors with capers, sriracha, salt and pepper. To help things stick together, add 1 egg and some panko. (or other breadcrumbs) You will get the feel of how much panko you need to add, to make your mix more or less moist. Start with a tiny bit and add up. If you end up too dry, add some lemon juice. You also want to have some breadcrumbs or panko in a plate, to coat your patties in it one last time before they go in the pan. We cook them in canola oil, and use as less oil as possible. 

  

I made a quick spicy mayonnaise by simply mixing some sriracha with store bought mayo. We ate the fritters with some green beans. (recipe in this previous post) Your flavor combinations are pretty endless when coming up with those little fritters, so it does not really get old or boring! Enjoy!! 

***

 When I made this last week and decided to take some pictures for this post, I kept having a feeling of déjà vu... My friend Janick shared a similar recipe over at Rose Flash's blog last year, do check it out TOO. I personnally cannot digest quinoa anymore (having loved it for a couple years prior to that... anybody in the same situation?) So I usually opt for pearl barley as a replacement, and most often stick with veggies over grains, since they are also packed with fiber. 

Mardis Manger : Lean Pulled Pork

Well.. Oh! Yeah! 

 Earlier this year I had been having good feedback from people about the Mardis Manger, and I've wanted to bring it back on the blog more often. But I also wanted to make it into more an an illustration project for myself. So, I'll be experimenting, and most probably trying different looks and styles, while having fun and sharing some personal recipes. I hope you enjoy it as much as I do! 

 I love pulled pork. Most people have it in sandwiches. I also love it on rice, with eggs, in omelets, in salads, with roasted veggies.. really it's a big favorite in my tiny family of three. (Constance loves it even if she never gets to taste it. She just knows she loves it.) 

 I'm always trying to eat better.. and well, pulled pork is normally made from pork shoulder, and that's pretty fat. (Especially if you keep the skin or the big chunks of fat. Even if you don't eat those, it cooks right in it..) So this time around I came up with a low-fat version, and it was just as delicious. I even preferred it actually. It's definitely more dry, but I love drier meats. Up to you to try it both ways and see how you prefer it. Either way, you can cook it in a slow-cooker. At high-speed I usually cook it for about 3-5 hours. Just start testing if it's ready after 3 hours. You should be able to break the meat very easily with a fork. 

 I rubbed my rôti with salt, pepper, paprika and dijon mustard. I added 1 cup of water (you'll need that because the meat is lean, and you are at high-speed. If using fatty pork, 1/2 cup will be fine). Generously add bay leaves (like 8-10) and cloves, and a whole head of garlic, crushed. 

 Then I covered it with some Physalis preserves. (We call them cerises de terre, ground cherries. Or husk tomatoes.) But really that was just to sweeten it with something else then sugar. It could be brown sugar, maple syrup, a couple of apples, pears or plums, even molasses.. try with what you have at home. It's a good way to ad extra flavor, and not just sugar. You get to decide how much sugar and salt you ad, which is always a great plus of making meals from scratch. 

 When I took the meat out to "pull" it apart, I incorporated some of the cooking juice left in the slow-cooker into the meat and tossed. It's some of the water you added at the beginning, and you'll see how much you need / want to add to make your meat more or less moist. I also tossed a table spoon of apple cider vinegar, to add some kick. 

 * I am drawing my ingredients in French, since it is my first language, and it is what feels right to me, right now. I have no ambition of having the blog bilingual 100% of the time, nor do I want to write in French all the time. I think I'll keep posting in English and have the images in French, seems like a good balance to me! 

Mardis Manger : A Guest Post from Boyfriend

 Now, now... What? A guest post!? Youpi-yeah. I am pretty excited, and quite all-over-mushy, to introduce to you.... my boyfriend Guillaume! He has prepared a little post for today, and put all of his TLC into it. For a little introduction, all I'll say is... When He and I met, one of our first dates was to bake cookies together. It was pretty darn cute. It was actually that exact recipe he is sharing today. Later, my friends would always refer to him as Biscuit because of that. And the nickname stuck. (and he stuck around too ;)) But seriously, those cookies are serious stuff, highly-addictive, crack-like cookies. I don't have that much of a sweet tooth, but those ones!? It's the salty thing... I can hardly wait until they're at a decent temperature to start ravaging. 

 So, Paule Thought it would be nice if I did a little something for les Mardis Manger. Since she does most of the cooking around here and is pretty good at it, it was obvious that I had my hands full. I'm no cook compared to Paule but there are two things that I think I'm not to shabby at. One of them is Dessert and the other is Breakfast (I'll keep that for another Mardi Manger maybe?)

So here it is my Recipe for Super Salty Chocolaty Cookies !
it's simple but so good. Also easy is to make it your own if you want to!

All you need is:

- 1 1/4 cups all-purpose flour

- 1/2 teaspoon baking soda

- 1/3 cup unsweetened cocoa powder

- 1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt

- 1 stick of butter + 3 tablespoons, at room temperature

- 2/3 cup (packed) light brown sugar

- 1 teaspoon vanilla extract

- 2 Tablespoon of Cold Espresso (optional)

- 1/2 cup of "make it your own" also optional ingredient

First, mix together all the dry ingredients (flour, Baking soda, Cocoa Powder Salt), keep aside. 

 In a large bowl beat the butter with a hand mixer until it's creamy, add the brown sugar, the vanilla and the coffee (or not, I just love coffee and think it kicks up the taste of chocolate) and beat again until it's all well mix. Add the dry ingredients to the butter mix and stir with a wooden spoon or with your hands, mix it until the flour is all incorporated. The dough may be a bit crumbly but don't worry it will all be good when you'll make a log out of it.

 Now is the part when you can make it your own, I had some left over caramel chips, so I tossed that in the mix. You can leave it as is, or throw nuts in there, chocolate chips or both or marshmallow and so on and so on ! When your ''make it your own'' ingredient is well mixed, divide your dough in two and make a log out of them (the wider the log the bigger the cookies) wrap them up in plastic and put them in the fridge for at least three hours :S

Now, Time to Bake !

Preheat your oven at 325f

 Take the logs out and cut them in 1/2" slices (use a sharp knife, and don't worry if they break a bit, just squeeze them back in a cookie shape). Put them on a baking sheet lined with parchment paper. Bake for 12-15 minutes.

Let them cool off a bit and enjoy. 

Hope you like them, I know Paule did !

Mardis Manger : Pumpkin Soup

 Fall is ze ultimate best season. No argument. Every romantic will tell you. No doubt it is a great season to cook, and eat local. One of my all-time-for-ever favorite fall recipe is this pumpkin soup. I make it at least once a year in October. Most years, I make it more then once. 

 If you are making this soup for one or two people, the cut outs of your Halloween carved pumpkin will probably be enough. (and a great way not to waste!) If you are planning on making a bigger batch, to freeze some extra portions, or have people over, buy a whole pumpkin for the occasion. Small to medium size will be perfect. Here we go!! 

Remove the top, empty all you can, scooping out with a spoon, and cut you pumpkin in halves. Get rid of the goo and seeds *. 

Dice and peel your pumpkin flesh. Now would be a good time to sharpen your knives. And be extra careful with your fingers, all squashes are pretty hard to cut, if you ask me!

Cut a couple of onions and have them brown with olive oil and butter. Add your pumpkin cubes and toss.

Coat the whole thing with a couple of generous spoonfuls of powdered chicken broth. I use a low sodium / low fat kind...And that's pretty much the only recipe I use this for. (I prefer to make my own chicken broth.) But in this case, it is the perfect sh*(t.

ADD THE SECRET INGREDIENTS!!! 

 Cover everybody in water, add the lid and bring to a big-great-boil. Don't be shy with seasoning. Pumpkin is pretty mild, a lot of fresh pepper is really what makes the soup.

 Let simmer for a gooood while, stir a couple times. Wait until the flavor are really mixed all together and strong, all the veggies should feel very tender. You can enjoy the soup as is, or have it as a smooth potage, blended with a hand mixer. Add a touch of cream, salt and pepper to taste. :)

* While you're at it, do roast your pumpkin seeds!! Mix in some tamari, coarse salt and pepper, and a touch of brown sugar. Spread them evenly on a cookie plate, with a sheet of parchment paper. 400 degrees, shake every 10 minutes, and cook until crunchy. 

Mardis Manger : EGGS

 I love eggs. They're my easy go-to protein. I usually will manage to make a decent lunch out of anything (read: nothing) left in the fridge, as long as there is an egg or two left. 

 Working from home, I find that lunchtime is always a good opportunity to step out of the office / away from the computer screen for a couple minutes, and fix yourself something healthy, satisfying, delicious. I like to eat lunch while reading something. I'll usually allow myself some blog reading time while I'm eating. (Or facebook time.) When I'm actually reading a book, this is also the time of day that I'll carve out to catch up on a chapter or two. 

So here are some simple egg-based lunches that are personal feel good favorites!

 Hard boiled eggs are pretty easy. I am picky about how I cook them, though. I like the yoke to be runny and firm at the same time. My trick is: 10 minutes total. Put eggs in cold water with the lid on,  set timer for 10 minutes. Remove, rinse with cold water (to stop the cooking process) and peel. 

 This string bean recipe is an oooooold time favorite of mine. Simply boil your beans in a tiny bit of water and coarse sea salt in a frying pan. Once the water is evaporated, add olive oil, minced garlic, one dry hot pepper, and fresh cherry tomatoes. (any kind of fresh tomatoes, or a bit of tomato paste will do to!) Go generous on salt and pepper and stir as it all cooks together. If you have some lemon, add the juice of 1/2 a lemon, and the zest too. Sometimes I'll add chopped peels straight into the mix, as they cook they give a nice bitterness to the dish. 

For the beans to be al-dente but still cooked, it'll take about 10 minutes. HOW CONVENIENT. 

 It took me a long time to attack the subject of poached eggs in my life. They were so scary. They seemed like some magical, impossible to master, unicorn eggs. Turns out, pretty easy too! Start with a pot of almost boiling water and vinegar (the cheap kind is fine). Make a swirl in your water with a wooden spoon, dump your raw egg in there! Set timer for 3-4 minutes depending on how runny you like the yoke. Fish it out carefully, set on a dish towel or paper towel to absorb excess water. And VOILÀ!!

 I like to have cabbage as much as I can. I love all sorts of cabbages, and they are super duper good for you. Yu Choy is pretty great (Find it by the bok choy in grocery stores, or go to china town.) I usually fry it in a bit of water and olive or sesame oil, add pepper and sesame seeds once it's tender. 

 I don't think I need to give you any secret advice on how to fry an egg.... I personally prefer olive oil over butter. So when I'm eating an egg over salad, I know I'll use olive oil. The taste won't bother me. (maybe not the same if it's a breakfast bacon and egg situation ;))

 My favorite lettuce is arugula. If I have any left-over veggies, or meat, I'll add it to my bowl too. Place your runny egg over it, with some Sriracha if you like your life spicy. The egg yoke and spicy sauce will do the trick in terms of vinaigrette. Which saves you some calories! 

 I usually have a giant glass of water with lunch, to try to make up for never having enough water during the rest of the day. I also love Bolt House Farm's smoothies. Especially the Green and Blue goodness ones. I love to have a big glass of the green goo with lunch, to catch up on some vitamins. 

Now, I know making your own juices is mucho more bestest better. Maybe I'll ask for a blender or juicer for Christmas. ;)

Mardis Manger : Home Made Sage Tea

 I think anybody that knows me, or lives within a 2 miles radius, or reads this blog, is aware that I was pretty sick with a bad case of man-flu last week. Cough, cough and bad cough that won't let you rest. Days that drag while high on sirup, flu meds, constant cépacols intake AND Aérius (yeah, remember those seasonal allergies? They don't give a dang) So at some point I decided to come up with a more natural feel good concoction. Well informed adults around me (read: my mother, and my mother-in-law) advised me to use fir balsam oil as much as needed, it's a good remedy for viruses. Eucalyptus oil is also pretty common to help with bronchi congestion. 

Here it goes! I figure other people will get sick eventually during the winter season, this might be helpful!

 Get yourself some fresh sage. I find the taste of sage very soothing, and it helps better the flavor of the strong oils. If you have fresh eucalyptus, you can also use that. I heard that thyme is super good for sinus congestion, if this is what is going on with you, use thyme!! Even dry leaves will do, but use a lot. Personally, I was more chest-congested, and did not have any thyme at home. (I am aware that you might not have any of those fresh herbs at home, when you are sick, dry thyme is probably your best option!!) 

You can rub your chest and back with those. It actually feels reeeeaaaallyyyyyy gooooood. Seriously, it was the only thing that helped me come down. 

 As well as a couple eucalyptus oil drops, and 1 or 2 fir balsam oil drops, put some spoonfuls of honey in the mug you'll be drinking from. If you have a bit of a difficult palate, be generous on the honey. Those flavors are strong, and the sweeter your tea is, the less bothering they will be. Also, honey is great with sore throats. DAH.

 Once your water has boiled, infuse your sage leaves with a tea bag of your choice. I went with mint tea.  Mint is great to help clear your bronchi, and sooth your stomach. (that might be angry with all those pills...) It's also usually caffein free, which will let you rest once you're done drinking this hot baby.

xox

Mardis Manger : Ramen Soup

 Okay, okay... I know most of you are thinking... Mr Noodles? Really??... Cup O' Soup?.. And while I can't say I did not enjoy those (dry, and shaken with the powder!) in grade school, this is not what I'm talking about here. I'm thinking, good, if not home-made, definitely home-pimped Ramen. Yes, caps. Because...

 Since we came back from Virginia, the temps here in Montreal have been... perfect! Still summer, but much fresher at night, and sometimes almost chilly! It just feels so *right* to bring a little sweater or jacket along for the night.. Or just using blankets again! So, last week I was craving Ramen. And this is a week night standard for me. A go-to, almost ALWAYS delicious meal. Super simple, extra cheap and comforting. 

 Here it goes! 

 I'm usually throwing whatever I have left in the fridge in. But some personal favorites are cabbages of all sorts (baby bok choy!), shrimps, fish cakes, rice cakes... Just use what you have, and add to the boiling broth according to the time of cooking it will need. (ex: chicken goes first because I want to be sure it's cooked through before the other ingredients go in.) Cook your noodles last and for a while, this is no time for al dente. These are good super soft. 

 I fried my fresh beans in sesame oil, with coarse salt and fresh pepper. I use those as toppings, so they stay crunchy. Get out any kind of toppings you like.. anything spicy, pickled, tart or sweet and sour will do. It's all good! I love chinese radish preserves, their flavor is intense, but it mixes super well with the broth. 

Mardis Manger* : Watermelon Iced Tea

 Whenever I have guests over for dinner, during the summer, I like to have some sort of homemade refreshment for them. This lemonade** is a old favorite, and always goes by pretty quick.  I wanted to try something new this time... more like a fresh - fruity - sweet-tea. 

 We had bought a whole watermelon the previous week, and since it was super ripe, and there was only so much watermelon we could stuff ourselves with, I froze some of it. (In cubes. If you have the patience, freeze them on a pan first, so you can use them as ice-cubes! Otherwise, freeze them in a tupperware like a normal person.) So here it is; Homemade watermelon sweet iced tea! 

 Use whatever black tea you have at home. I used Darjeeling, but otherwise Earl Grey, Lady Grey, or Rose tea would be great options. This is the right time to sweeten your tea. Go according to taste, depending on if you want a really sweet southern kind of sweet-tea, or more of a fruity-subtle drink. 

 This recipe was so fresh, I'd have enjoyed it any time in the day, so if you feel like making it 'virgin' go ahead. You can always mix your alcohol in later if you want to make it as a drink. 

Any flavored vodka (I had green apple and grapefruit at home), or white rhum, would be perfect. 

Add as much citrus juice as you want, and some water to taste. The puree tends to unmix from the tea and water. Keep a spoon out to stir before you serve each glass. 

*I am aware this is not something to manger, but it's still something you'll drink!? With food.. maybe? Is it okay?

**Do try the Rosemary Fizz, it is so so so good. The rosemary simple sirup is not as complicated to make as it may seem, and it's super practical and yummy to have in your fridge all summer long! I would not post this recipe here, since it is not mine. :) 

Mardis Manger : Pâté Chinois au BBQ!

 For a couple of weeks now I have been obsessed with this one idea: Making a summery Shepherd's Pie on the BBQ. (I know, you're raising the eyebrow.) I was craving this flavor combination that I love during the winter, but not so much the idea of turning on the oven. I finally tried it, and it was GREAT. We seriously wished we could have had seconds.. So I thought i'd share! 

 This is some of my favorite flavors to pair with beef. But feel free to use whatever marinade you like. I use a big ziplock bag and have it sit on the counter while I prep other stuff. Having the meat come to room temperature before you cook it is a great tip.  

 Double up the aluminum foil, and make sure it's nice and tight and does not let any air in or out. If you want to ad some finely chopped onions, feel free! I just did not have any this day, but I usually put some in the mix. Use a mix of olive oil and butter. Salt and pepper GENEROUSLY. 

 I personally only swear by charcoal BBQ. So I need a bit of time / patience to get my charcoals to be really hot. If you have a gaz BBQ get it to the right temperature. (I can't help you here ;))

 I start with my potatoes right on the really warm section (over my charcoals) and have them there alone for 10 minutes. The sound of the butter sizzling is a pretty good indication that they are good and comfy. Then, I move them over and leave the spot for the corn cobs, turning them a couple of times. We eat our steak pretty rare, so I just grill it 1-2 minutes on each sides right in the really hot spot. But this really is to your liking, and depending on the type of cut you have. I used some left over filet mignons that were frozen, so I know it's really fresh. Otherwise I would have used bavette; hanger steak, from the butcher.  If you are a vegetarian, thick slices of marinated tofu will do just fine, and be just as tasty!

I'm using a mezzaluna blade, because it's very precise and fast. 

Use what works well for you.

**Ketchup is a must. Otherwise, a bit of Sriracha would add some kick! Enjoy!! xx

Mardis Manger : Betteraves dans le vinaigre.

 Oh! Look! I am actually blogging!! I have taken the resolution to try to post more... More drawings of course, but also, just more. More about myself and my everyday life. What inspires me, and moves me, and makes me want to be a better person. (I am aware that this is the purpose of most blogs out there, but I find myself always guilting over how I wish I'd post more here... So this is an attempt! Read on, or don't if you find that I bore you!!) I'll try to categorize things in weekly posts, and will *try* keep to it!

 A thing that brings me joy daily is cooking. Last week I made some pickled beets to have as a fresh summer condiment, and I thought I'd share my simple recipe here. 

 My mother in law gave me some of her homegrown beets. They are a sweet funky stripy kind I had never seen in the market before. I also used some of my homegrown sage. I love fresh sage with roasts, stews and squashes in the fall, but never think about using it in the summer. 

* Peeling beets is super duper easy once they are fully cooked. You can remove the skin with your fingers (once they have cooled off!!) I like beets al dente though, so I blanch them very quickly and therefore, have to peel them like potatoes. But it's so worth the crunch! 

 This is a recipe I also use for parsnip and other root veggies. But it's the best with beets!! I usually keep the cooking water for watercolour purposes, it gives a nice delicate shade of lilac. This time around, I kept it to try to dye some knits or fabric, we'll see if I have to courage to try it!