Autumn Pumpkin Bread

The trip from Boston to Rochester in October is a colorful one. In the chilly early morning hours, the ground fog through the jewel tone Berkshire Mountains sets the stage. The colors shift as the road winds into New York. Driving alongside the Erie Canal, autumn magenta, orange and gold reflect in water as I am reminded of a bygone era. It's parent weekend at my son's college. The car is loaded with a guitar and a favorite t-shirt that was left behind, and of course treats. Bags are filled with homemade goodies, and store bought favorites. My mom's recipe for pumpkin nut bread gets made every fall. It is perfect warm right out of the oven, but today it'll be perfect right out of the car.

As the spicy scent fills the air, you'll have a ready and waiting crowd to take the first slices.


Pumpkin Nut Bread

3 1/3 cups flour
3 cups sugar
4 eggs
1 cup canola oil
1 TBSP cinnamon
2 tsp nutmeg
2/3 cups water
2 tsp baking soda
1 tsp salt
1 cup chopped walnuts
1 16 oz can pumpkin
optional: add 1 cup raisins

In a medium mixing bowl, mix flour, salt, baking soda and spices. In a large mixing bowl mix remaining ingredients, except nuts. Slowly stir in dry ingredients and then the nuts and optional raisins. Mix well by hand for 2 minutes or until well mixed. Pour batter into 2 greased 1.5 quart loaf pans. Bake for 1 hour at 325 degrees or until inserted knife comes out clean.

Written and photographed by Diane

Diamonds Are a Girl's Best Friend, A Salty Tale

I think I first became interested in salt when I was a child. The round box of Morton salt with the saucy little girl in the bright yellow dress, intrigued me. I wanted to be friends and walk beside her in the rain, sharing her umbrella, leaving a trail of salt. OK, things were simpler then. As life progressed, salty tastes came in the form of the consoling taste of babies tears and the drip of a hard days work. Now as I open a bag of sel gris, French sea salt, the moist grains reveal the subtle scent of a sunny day at the beach. My neighbor, Kate uses this sea salt on the table and in the bath. She says it softens her skin in a radiant, if not extravagant way. Some of the best salt in the world is said to come from the salt marshes of the Guerande area of France. Here the salt is harvested by hand. The creme de la creme is the Fleur de Sel de Guerande from these marshes. As the sun evaporates the upper layer of the foam, a tender crust
forms. The crust is then raked by specialists called paludiers.The hand harvesting is such a delicate job, that it was at one time only entrusted to women. This crust is the prized fleur de sel. The color is not a pristine white, but a grayish brown, from the minerals on the bottom of the marshes. Fleur de sel is full of many minerals and trace minerals. Said to have a faint aroma of violets, it is a finishing salt and loses it's fine taste if doused mercilessly into a pot of bubbling stew. My favorite way to use fleur de sel is to sprinkle it on potatoes or meats straight from the heat or on sliced fresh tomatoes.

A salty new treasure caught my eye on a recent stop into the tiny
exotic food and spice shop, Izrael, in the Marais area of Paris. At
first glance I wasn't sure what it was. Gorgeous chunky, pinkish
crystals packaged with a small grater hung from a post. The label read, "Diamond de sel et sa rape"....."Diamond salt with its grater". The label went further to read, "They are fossilised crystals of sea salt, formed more than 260 million years ago and unpolluted. They are carefully extracted by hand from the Khewra mines deep in the heart of the Himalayas. In about 350 B.C. Alexander the Great had this precious salt brought to Europe. Subsequently it was used exclusively by church dignitaries and emperors." At one point in history salt was used as currency. The 12 euro price indeed said diamonds, but I had to have it. After shelling out my ransom, we went on our way towards the rue de Rivoli. As we passed the department store BHV, we made a pit stop to check out the bathrooms. Right by the up escalator, my friend Debbie spotted that beautiful Diamond salt at less than half the price. Nothing like salt on the ol' proverbial wound. We grabbed a few more packages to even out the price. Pam found the ultimate two mispriced packages for 2 euro each. There was an air of a Filene's Basement sale right there in Paris.

The many different salts may be found in specialty food stores and online. The price varies by source and can be dear. Since most of these salts are finishing salts, they can last for some time........just don't put on your yellow dress and walk in the rain leaving a trail of salt behind you.


Written and photographed by Diane

A Cultural Day in Paris

No day in Paris is complete without just a little culture. Being a Wednesday, with free entrance to the Maison Européenne de la Photographie, we headed to see the Annie Leibovitz exhibit, A Photographer's Life, 1990-2005. Nothing compares to being able to see the real thing up close and personal. The museum was a little crowded and warm, as we all cozied in to see the portraits of inner selves exposed in black and white. After about an hour or so of looking and stair climbing, our appetites started calling our name. A favorite restaurant l'Epouvantail, was next on the agenda. Fortunately it was close by in the Marais area of Paris, as visions of four course meals danced in our heads. The new owner, Dominick, couldn't be more gracious as he explains the menu. An Amuse Bouche of squash soup arrived immediately as we pondered the wine list and reflected on the powerful photography of Annie Leibovitz. My appetizer salad of haricots verte and snow peas crowned by fresh goat cheese quickly arrived. Next I chose the duck breast resting in a perfectly sweetened sauce accompanied by Potato Dauphinois and salad greens. As conversation flowed we looked out the window and saw the fire breather performing on the square. At that time, I knew I must have the molten chocolate cake. It was served with crème anglaise and French (what else?) vanilla ice cream. It had it's own kind of fire. We must have made the dishwasher happy that evening as all of our plates were returned clean and empty.

The following recipes of Potato Dauphinois and Molten Chocolate cake come from sources used when one needs "just a little bit of Paris" in life back on the other side of the pond.

Joel Robuchon's Gratin Daphinois

adapted from Patricia Wells At Home In Provence, by Patricia Wells

2 cups (50cl) whole milk

1 cup (25cl) heavy cream

4 oz. (125 g) freshly grated Swiss Gruyere cheese

Sea salt and freshly ground pepper to taste

Freshly grated nutmeg to taste

1 large garlic clove , peeled and halved

2 lbs. (1kg) firm fleshed potatoes, peeled and sliced very thin

3 TBSP (1 1/2 oz or 45 g) butter

Prepare a shallow 2 quart (2-liter) gratin dish, by thoroughly rubbing with the garlic halves. Preheat the oven to 375 degrees (190 c).

In a large saucepan, bring the milk to boil over medium heat. Add the cream and 3/4 of the cheese, stirring to blend. Season with salt, pepper and a grating of the nutmeg. Add the potatoes and mix well with a wooden spoon. Cook over low heat, stirring often until the potatoes are soft, about 20 minutes. Taste for seasoning.

Transfer the potatoes and their liquid to the prepared baking dish. Sprinkle with remaining cheese and butter.

Place in the center of the oven and bake until the potatoes are cooked through and the top is crisp and golden, about 1 hour and 15 minutes. Serve immediately.

Four to six servings

Chocolate Molten Baby Cakes

adapted from How to Be A Domestic Goddess, by Nigella Lawson

1/4 cup unsalted butter, plus more for buttering cups

12 ounces best quality bittersweet chocolate

1/2 cup sugar

4 large eggs, beaten

1 tsp vanilla

1 tsp salt

1/3 cup all purpose flour

8 4 ounce (or 6, 6 ounce) custard cups, buttered

baking parchment paper

You can make these a few hours in advance. Be sure to refrigerate them until you are ready to bake and serve. Bake them only when you are ready to eat them. Don't overcook as you will lose the pudding in the center.

1. Put a baking sheet in the oven and preheat oven to 400 degrees.

2. Fold a piece of parchment paper 4 times. Set a custard cup on it and trace the bottom. Cut out the 8 circles and butter them. Place them in the bottom of the cups.

2. Melt the chocolate and butter and let cool a bit. Add the sugar, eggs, and vanilla. Stir to combine and add the flour. Blend ino a smooth batter.

4. Divide batter evenly between the cups and quickly place on the hot baking sheet in the oven.. Bake for 10 minutes (12 minutes if the batter is cold). After baking take out of oven, and if needed, run a knife around the edge to loosen. Tip them out onto individual serving plates. Top with lightly whipped cream and berries.

The traditional French way of serving is surrounded by creme anglaise.

Creme Anglaise

adapted from The French Chef Cookbook, by Julia Child

3 egg yolks

1/3 cup granulated sugar

1 1/4 cups hot milk

2 tsp. vanilla extract

Optional: 1 TBSP rum

1 TBSP butter

In a 1 1/2 quart stainless steel saucepan, whisk egg yolks until thick, about 1 minute. Gradually beat in the sugar, then beat in the milk by droplets. Stir over moderately low heat with a wooden spoon until sauce thickens enough to coat the spoon. Do not let sauce come near the simmer or the egg yolks will curdle. Remove from heat and stir in vanilla and then the optional rum and butter, if desired. Serve warm or cool.

Makes 1 1/2 cups

Written and photographed by Diane

Turkish Delight

When we have children we naively think we will be the teachers. Of course, most of the time we are. If we pay enough attention, we become the students. My most recent lesson has been on the confection, Turkish Delight. My son, a history buff who is partial to sweets, became intrigued by the treats. On my trips abroad I soon became the currier for these sweet and starchy cubes. They have a jelly consistency, and come in several flavors. Lemon, orange and pistachio are the more common flavors for the American palate. The traditional yet more exotic flavor is rosewater. It takes some acclimating since the floral essence is mainly used in scents. Originally called Lokum, it was introduced to the west in the 19th century. A Briton became very fond of the delicacy during his travels to Istanbul, and purchased cases of it, to be shipped back to Britain under the name Turkish Delight. It became a major delicacy not only in Britain, but throughout continental Europe. If you have read C. S. Lewis' "The Lion, the Witch, and the Wardrobe", you may be familiar with this sweet. My son researched to find that the Mosquee de Paris, in Paris, France presumably had the best. Guess what my next mission was. In the meantime, he undertook making his own version from a recipe found online. With his laptop propped on the kitchen counter, he measured and stirred and boiled until he came up with a delicious rosewater Turkish Delight. His sister commented that the kitchen smelled like Grandma's house and his dad thought they tasted like aftershave, but remember, the palate has to acclimate to this exotic taste. If you care to try making your own, follow this recipe with help from the online video while humming a few lines from the song "Istanbul, (Not Constantinople)".

After my trek to the Mosquee de Paris, my son had already left for college. A special surprise package was shipped off to him so he could have a little bit of Istanbul in Rochester, New York. I felt his smile all the way back home.

Turkish Delight

recipe adapted from Natasha Levitan for about.com food

For this recipe, you will need:

• 4 cups of granulated sugar
• 1 1/4 cup cornstarch
• 1 tsp cream of tartar
• 4 1/4 cups water
• 1 1/2 tbsp rose water
• 1 cup confectioners sugar
• vegetable oil for greasing
• candy thermometer

Make the Turkish Delight Sugar Syrup

In a medium saucepan, combine lemon juice, sugar, and 1 1/2 cups of water. Turn the heat on medium. Stir the mixture until the sugar dissolves. When the mixture boils, turn the heat to low.

Insert the candy thermometer into your sauce pan. Allow the mixture to simmer until the temperature reaches 240 degrees on thermometer. Turn the heat off and set aside.

Make the Jelly Base

In a small saucepan, combine cream of tartar, 1 cup of cornstarch, and water. Turn the heat on medium. Continuously stir the mixture with a wooden spoon until the lumps are dissolved and the mixture begins to boil. When the mixture achieves a glue-like consistency, stop stirring.

Add in the rose water, water and sugar mixture from the medium pan and stir for 5 minutes. Reduce the heat to low and allow to simmer for 1 hour. Stir the mixture frequently so it doesn't burn the bottom of the pan. When the mixture becomes a golden color, add in rosewater and stir until everything is combined.

Pour the Turkish Delight Into a Loaf Size Mold

Oil the sides and the bottom of your container. Pour your mixture into the container and spread it evenly. Place it into refrigerator and allow to cool overnight.

Serve or Store the Turkish Delight

Take out the mold out of the refrigerator and free it from the mold. Cut it into 1 inch pieces. Place them into a bowl of confectioners sugar, remaining 1/4 cup of corn starch and thoroughly coat them.

You can store your Turkish Delight in an airtight container, separated in layers by wax or parchment paper. Turkish Delight makes a sweet addition to your tea or coffee time.
To follow Natasha Levitan's video click on:
http://video.about.com/mideastfood/Turkish-Delight.htm

Written and photographed by Diane

Bountiful Roasted Cherry Tomatoes

For that extra bounty of summers tomatoes, try slow roasting them in the oven. These are delicious with pasta or risotto, as a pizza topping or with fresh mozzarella and basil.

Roasted Cherry Tomatoes

4 cups cherry tomatoes, sliced in half

1/4 cup extra virgin olive oil

1 TBSP fresh thyme, chopped

3 garlic cloves

1/2 tsp sugar (to promote caramelizing)

1. Preheat oven to 325 degrees and line a baking sheet with parchment paper.

2. Toss halved tomatoes in a bowl with the remaining ingredients and spread in an even layer on the baking sheet.

3. Roast 30 minutes at 325 degrees and then raise the temperature to 375 degrees and roast 10 more minutes. They should caramelize without charring, so adjust time accordingly. To finish, turn off oven and leave in for 10 minutes. Take out of oven, salt to taste and cool to room temperature. They may be used immediately or refrigerated for up to 5 days.

Written and photographed by Diane

West Meets East Blackberry Ginger Jam

You could truly say that no moss grows under my daughter Sam's feet....or algae between her toes, for that matter. She was hired to teach art and English in Seoul, South Korea while in the midst of getting her graduate degree. It was sort of a last minute arrangement, as she only had a month to prepare and to get all of the proper documentation. She started immediately, but these things move at their own, red taped pace. Her flight was booked to depart on August 29th at 8:30 am and she was to start teaching on September 1. Forget about recovering from jet lag and a 13 hour time difference. Once she received authorization to obtain her working visa, the South Korean Consulate put a rush on it so she could pick it up at 4:30 pm on the 28th of August. She had to get one last local adventure in before she left. So she packed her tent and sleeping bag, along with her passport and documentation for her visa, and headed into Boston for an early appointment at the consulate. No, she wasn't camping out in front of the consulate, but instead she interviewed for her visa, left her passport with them and drove straight to Long Wharf on Boston Harbor to catch a ferry to Lovells Island, one of the Boston Harbor Islands. There she would camp for the night with a friend who has been working on the island for the summer and catch the 1 pm ferry back to Boston the next day. It is a good thing the young have strong hearts, because this is not for the faint of heart or the "what if I don't make it back to get my visa for my flight to Seoul the next day" type of person. You know......the worried, motherly type. Alas, she arrived home early evening with her backpack on her back, her passport with visa in one hand and a gallon of the most beautiful freshly picked blackberries in the other hand. The next morning, after tearful goodbyes and crushing hugs, her flight departed into the clear Boston sky. To console myself, I came home and took stock of all of those wonderful blackberries. In honor of her West meets East, I decided to make Blackberry Ginger Jam. First though, I had to have a plate of those gems, dressed in all their glory. Then I needed to preserve them to enjoy through the winter, to sweetly remember my daughters Bon Voyage. This jam can be put on buttered toast, to top oatmeal or yogurt or even beside a pork roast.

Blackberry Ginger Jam

5 pints blackberries, rinsed
4 cups sugar
1 1.75 oz package of "Sure Jell for Less Sugar" fruit pectin
1 TBSP lemon juice
1 tsp ground ginger
1/4 cup candied ginger, coarsely chopped


Prepare canning jars by boiling in water for 10 minutes. Pour boiling water over lids in a saucepan off of heat, and let stand until ready to use.

Crush berries with a potato masher and put 1/2 of the mixture through a food mill to remove seeds. Put the berries into a 6 or 8 quart saucepan. Put 4 cups of sugar In a separate bowl. Mix 1/4 cup of the measured sugar and 1 box of "Sure Jell for Less Sugar" fruit pectin in a small bowl. Stir pectin-sugar mixture into berries in the saucepan and bring to a full rolling boil over high heat, stirring constantly. Stir in remaining sugar and return to a full rolling boil for exactly 1 minute, stirring constantly to make sure sugar dissolves. Take off of heat and thoroughly stir in ground ginger, candied ginger and lemon juice.

Ladle into prepared jars, filling to 1/2 inch of tops. Wipe jar rims and threads. Cover with two piece lids and screw tightly. Let cool to room temperature and store unopened jars for 3 weeks in a refrigerator or freeze for up to a year. Makes 4 pints.

Note: This is also excellent with blueberries. Just substitute blueberries for the blackberries.


Written and photographed by Diane