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Special Hurricane Sandy Buckwheat crepes 
Carrot Ginger Soup Quinoa Tabbouleh Greek Salad 

toss to combine with the dressing.
add on top the parsley Beet, Pear and Endive Salad Black Bean Burgers with Chipotle Spread 
Very bloody Orange Olive Oil Cake for SuperBowl Sunday Variation on the previous blood orange olive oil cake recipe:
3 blood oranges.
Zest all 3
Juice one
Replace all-purpose by whole wheat flour
Posted by Chef Elodie at 2:27 PM No comments: Links to this post 
Cradle of Flavor: traveling to Indonesia with James Oseland Chicken Rendang with Cinnamon and Star Anise 
Blueberries Corn Muffins - Gluten Free Yield: 12 Muffins


2 tablespoons Bob's Red Mill Finely Ground Tapioca Flour, plus 2 additional tablespoons for dusting pan

1-1/4 cup finely ground Arrowhead Mills Organic Yellow Cornmeal

2/3 cup Arrowhead Mills Organic White Rice Flour*

¼ cup Bob’s Red Mill Cornstarch

1 tablespoon sugar, plus 1-1/2 teaspoons sugar

2 teaspoons Bob's Red Mill Baking Powder


1 teaspoon fine sea salt

8 tablespoons unsalted butter, melted


¼ cup plus 2 tablespoons pure maple syrup


1 cup fresh or frozen (unthawed) blueberries – about 5 oz.

Note: Be sure to use white rice flour (such as those produced by Arrowhead Mills or Bob's Red Mill); brown will result in gritty muffins. Posted by Chef Elodie at 9:30 PM No comments: Links to this post 
Blood Orange Olive Oil Cake 1. Preheat the oven to 350°F (176° C). Oil a 9-by-5-inch loaf pan.
2. Grate the zest from 2 of the blood oranges and place it in a bowl. Dump in the sugar and, using your fingertips, rub the ingredients together until the sugar is evenly flecked with the zest and the smell is irresistible.
3. Supreme two oranges: Lop off the bottom and top so a bit of the fruit is exposed and the orange can stand upright on a cutting board. Starting at the top, cut away the peel and white pith with the tip of your knife, following the curve of the fruit. Slice down one side of a section and the other, using your knife to wiggle the fruit out, releasing it from the membranes and letting it fall into a bowl. Repeat with the rest of the sections and do the same to the second orange. Break up the segments with your fingers.
4. Halve the lemon and squeeze the juice into a measuring cup. You’ll have about 1/4 cup. Add enough milk to the juice until you have 2/3 cup of liquid. Pour the mixture into the bowl with the zested sugar and whisk well. Then plop in the eggs and whisk until incorporated.
5. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gently whisk the dry ingredients into the wet ones. Switch to a spatula and fold in the oil a little at a time. Fold in the orange segments. Scrape the batter into the pan and smooth the top.
6. Bake the cake for about 55 minutes, until it is golden and a knife inserted into the center comes out clean. Cool on a rack for 5 minutes, then turn it out of the pan and onto the wire rack, right-side up, and cool to room temperature. Serve with whipped cream and Honey-Blood Orange Compote, if desired.
Honey-Blood Orange compote: Supreme 3 more blood oranges according to the directions above. Drizzle in 1 to 2 teaspoons honey. Let sit for 5 minutes, then stir gently.
Posted by Chef Elodie at 12:45 PM No comments: Links to this post Special Melissa Blueberry Spelt Muffins Special Melissa because I put half spelt and half all-purpose for a softer texture.
1-2 tsp butter for greasing muffin tin

1 cup spelt
1 cup all purpose
4 maple crystals

1 stick (8 tbl) butter, melted, cool down
6 tbl maple syrup
4 large eggs, lightly beaten

1 cup blueberries with a few for top of the muffins

1. pre heat oven to 400F. grease muffin pan w butter.
2. melt the stick of butter. let it cool down.
3. in medium bowl, combine dry ingredients.
4. in separate small bowl, combine wet ingredients: butter, milk, maple syrup, and eggs.
5. mix wet into the dry ingredients. add berries. mix carefully to incorporate.
6. using standard ice cream scoop, fill muffin tins 3/4 full.
7. bake 15 - 18 minutes.

A gluten-free alternative:
1 cup and 4 tbl corn flour and 1 cup of gluten free flour
gluten free flour:
*for 3 cups gluten free flour:
2 cups rice flour
2/3 cup potato starch flour
1/3 cup tapioca starch flour
Posted by Chef Elodie at 10:56 AM No comments: Links to this post 
Carrot GojiBerries Spelt Muffins 1 1/2 cup spelt flour
Posted by Chef Elodie at 9:25 PM No comments: Links to this post Lemon-Garlic Chicken Espelette Pepper Mustard Marinated For the lemon garlic vinaigrette:
2 heads of garlic, peeled, inner green sprouts removed
4 lemons, peeled, including pith and membrane, and seeded (basically segments)
2 tbl champagne vinegar
2 tbl minced mixed fresh herbs (parsley, thyme, tarragon, basil)
1/8 tsp fresh ground black pepper
6 tbl extra virgin oilive oil

2 tablespoon of espelette Pepper Mustard
3 tbl minced fresh rosemary, thyme, sage
2 tbl of cilantro
2 tbl kosher salt
1 1/2 tsp fresh cracked black peppercorns
1 1/2 tsp minced shallots
1 tbl minced garlic
3 chickens (halved and boned)
3 tbl olive oil for roasting

Preparing the chicken: combine the herbs, salt, peppercorns, shallots and garlic and mix well. Rub the mixture into the chicken pieces
Posted by Chef Elodie at 9:22 PM No comments: Links to this post 
My favorite new thing: Olive Oil Cake easy and perfect for winter! now the difficulty is to find the perfect recipe. Because sometimes it is not about the chef but all about the recipe.
so this is one very flavorful:
3/4 cup Olive Oil
1 large lemon
3/4 cup plus 1 Tablespoon 1/2 sugar
Direction: 350 degree. oil parchment paper. grease plus add dust flour
Add the lemon zest to the flour. Juice the lemon.
Beat egg yolks and mix with 1/2 cup sugar at high speed until it gets thick and pale (3 minutes)
reduce speed to medium: slowly add the olive oil and 1 tablespoon 1/2 of juice.
Add flour and gently fold.
beat egg whites until foamy. add slowly 1/4 cup sugar until soft peaks.
fold egg whites into the cake bater.
Bake for 45 minutes.
Cool down for 10 minutes
Posted by Chef Elodie at 11:31 AM No comments: Links to this post