Strawberry and Nectarine Rooibos Iced Tea

La Vogue is a summer celebration very typical of my region - not every French person knows about it. It's basically a very small carnival, with a merry-go-round, bumper cars and a few target shooting game held on a village's square. La Vogue travels from one small town to another and stays for about two weeks in the same location. Sounds kind of hick doesn't it? Well I do come from a very small village in France, so I won't disagree.

During these festivities, everyone turning 18 - les conscrits - in the village organizes a big outdoor dance on the village's square on Saturdays. There's lots of loud music, dancing, flirting and drinking.

I wish I could go back to France more often during the Summer to show Juan (and Noah!) this part of my culture that I grew up with. I have some fond memories of it as a kid, trying to follow my older brothers while thinking it was so cool to stay up until 10pm!

Today, La Vogue also means another party that my parents and a bunch of their friends throw every year. They gather in the backyard of a beautiful old house and feast for a whole weekend. More often than not, they serve a delicious suckling pig, along with lots of different summer salads. My Mom, always known for making a delicious flan caramel, is usually in charge of the dessert part. The party goes on for days, until late in the night, as they sing old songs in Patois (with the help of a few drinks of Chartreuse). Yep! That's how we party in my family, and I miss it a lot.

Speaking of partying, a few weeks ago we invited friends over for a pool party at our place - and it was Noah's first swim. Our friend Ceci made a fabulous strawberry and nectarine Rooibos iced tea. It was incredibly refreshing, and the sweet flavor of the fresh strawberry and nectarine pieces really added a lot of flavor. I couldn't help but think about La Vogue that was going on that same weekend and how much everyone would have enjoyed this tea (they would spike it with rum though).

I'm happy Ceci let me share her recipe with you all (and incidentally, Ceci is a wonderful photographer, so I also asked her to take the pictures for me).

Strawberry and Nectarine Rooibos Iced Tea (makes about 6 tall glasses)

1 quart Rooibos tea leaves

1 quart lemonade (fresh squeezed or bottles but preferably organic)

1 carton frozen strawberries

2 nectarines, diced

Brew the tea and add the lemonade. Strain the tea leaves.

Place half of the strawberries along with the nectarines into the tea/lemonade and refrigerate.

Freeze the other half of strawberries to use as ice when serving.

Video "Julie and Julia" launch party cooking demo

Tarte Flambée

I was offered the opportunity to do a cooking demo for the launch party of the movie Julie and Julia earlier this week, at Cissi's Market.

In honor of Julia Child and Julie Powell, I chose to make a French specialty from the region of Alsace, called une tarte flambee. It's also known as une flammekueche, in Alsatian. I love it, it's basically a very thin tart with a cream and cheese base, covered with onions and bacon. So simple, you guys have to try it!

The ingredients are very simple, though I had to substitute a few because they're too hard to find in the US. The first one is cottage cheese, which replaces fromage blanc, a very soft cow cheese typically served with cream and sugar in France. The second one is sour cream, which replaces creme fraiche, a fatter and softer version of sour cream. Creme fraiche is great to use in sauces or on a tart, sweetened with sugar and vanilla for example.

The typical dough for a tarte flambee is a bread dough; but I have to be honest with you, I actually buy store-bought pizza dough for this recipe. Tarte flambee is a such a quick-fix meal, I sometimes don't want to have to make bread dough from scratch. The key, no matter which dough you use, is to roll it as thin as possible.

I love to serve my tarte flambee along with a simple green salad and eat it with a fork and a knife. However, the real way to enjoy it is to roll it and eat it with your hands.

My personal touch to this recipe is to let the onions marinate a little bit in white wine (preferably a white wine from Alsace like a Riesling or a Gewurztraminer). Once the tarte is baked, it gives a wonderful tangy bite and warmth. It's amazing!

TARTE FLAMBEE or FLAMMEKUECHE (serves 4)

1 bread dough or pizza dough, homemade or store-bought

1 medium yellow onion

½ cup of white wine (Riesling or Gewustraminer)

6 slices of bacon, ¼ inch thick

1 cup of 4 % fat cottage cheese, small curd

1/3 cup crème fraiche or sour cream

¼ tsp ground nutmeg

¼ tsp salt

freshly ground pepper

drizzle of vegetable oil

Preheat the oven to 450 F degrees.

Cut the onion in half, peel it and slice it as thinly as possible. In a bowl, combine it with the white wine and let is sit for at least 15 minutes.

Cut the bacon into matchstick size, working with 2 slices piled at a time. Set aside.

In the food processor, combine the creme fraiche (or sour cream), the cottage cheese, the nutmeg, salt and pepper, until smooth. Set aside.On a floured surface, roll the dough as thinly as possible, so it fits onto a greased large baking sheet (about 12” x 17”).

Using a spatula spread the cream and cottage cheese mixture onto the dough, leaving a ½ inch edge all around. Pat the onions dry onto paper towels and spread evenly all over the dough. Spread the bacon evenly all over. Drizzle the top with oil.

Bake for 20 to 25 minutes, until crisp. Serve right away out of the oven, along with a simple green salad. Pair with an Alsatian white wine (the one you used in the recipe).

Carbonade de Boeuf

I love motherhood! Noah just turned 1 month three days ago and already, I feel like he is getting used to a schedule. He absolutely loves the outdoors, despite this unbearable heat. I can't wait for cooler temperatures to take advantage of long walks with him - without feeling like you're living in an oven.

My parents flew over from France to meet him and come help us. My Mom treated us to some good old homestyle French cooking, which Juan and I took great pleasure in. There were MANY aperitifs and bottles of wine involved, along with introducing my Dad to Super Mario Kart on the Wii. That was fun!

As I seldom see my parents for either Mother's Day or Father's Day, I had planned to throw a nice dinner in honor of my Dad. When my parents arrived here, we got busy doing baby things and tried to use the stove as little as possible because of the heat and so I never got to making it - but Juan approves of it!

However, I still wanted to share the recipe of the dish I had selected with you. It's called Une carbonade de boeuf and it's a Belgian specialty. It's also very popular in the north of France. I thought it would be a wonderful choice for a Dad, as it involves beef and beer (and potatoes too!). How wrong can you get? It's a very simple and cheap stew, which I know you will all love at any time. It was my first time to make it and to me, it's a keeper!

Like any other stew, the dish gets better and better after a few days... I strongly advise to make it days ahead before serving!

BEEF CARBONADE - CARBONADE DE BOEUF

2 tbsp butter

2 tbsp vegetable oil

3 pounds of chuck roast, cut in big dices

2 tbsp flour

1 tbsp vegetable oil (for onions)

2 big onions, sliced

2 cups of dark beer (preferably Belgian like Jenlain)

1 tbsp apple cider vinegar

2 tbsp of Cassonade or just simple sugar

2 slices of white bread

1 tbsp of good quality Dijon mustard

1 tsp of dried thyme

1 good handful of chopped parsley

Salt and pepper

In a Dutch oven or large saucepan, heat the butter and olive oil. Pat dry the beef chunks, season with salt and pepper and toss in the flour. Brown the meat on each side over medium to high heat (work in 2 to 3 batches). Really allow it to get to a nice brown color, which will give wonderful flavor. Remove the meat and set aside on a plate.

Turn the heat down to low and heat 1 tbsp of oil. Add the onions and cook until brown and tender, about 15 minutes. Deglaze with 3 tbsp of beer, scraping the bottom of the pan with a wooden spoon. Transfer the meat back into the onions.

Add the rest of the beer, the vinegar, the sugar and thyme to the pan. Spread the mustard on the bread slices and add on top of the stew.

Cover and allow to simmer for about 2 hours, stirring often or it will stick at the bottom! You want the meat to be extra tender. You must be able to break it down with a fork. Remove the lid and allow to cook down to a thicker consistency (reduce to half).

Adjust seasoning to taste (you might need to add more sugar if it's too bitter). At the end, throw in the parsley. Allow to sit for at least a day and up to 3 days before serving. It goes wonderfully well with french fries, steamed potatoes or noodles. Serve with a nice cold Belgian beer.

Roasted Bell Pepper, Basil and Mozzarella Salad

I was an au pair in the suburb of London - in Barnes to be exact - during the Summer of 1998. Barnes is a charming little community along the river - and I fell in love with it. There's a beautiful little park with a pond and weeping willows, quaint little shops and pubs, beautiful houses and wonderful people, to name just a few things.

That 1998 summer was the beginning of a long story between me and Barnes. I came back to it in 2002 and worked there as a barista in the now closed French coffee shop Tatie Danielle, while I finished my studies.

Back then, I worked for a family who had two young boys. They lived in a really lovely semi-attached home, with a very picturesque British garden. I loved it! The green lawn, the shrubs, the roses, the little shed in the back, and me lounging in the shade of the trees with my best friend Lucie.

The mother of that family prepared food in its most simple way. I realized recently, while remembering the good old times, how much this fragment of my life reinforced the way I see food today: keep it basic and always use quality ingredients.

As much as French home cooking is indeed quite simple, we tend to overcomplicate things sometimes and forget how to make an ingredient the star of a dish, without much addition of flavor but rather complement it.

I remember one Sunday afternoon, when I was served this roasted bell pepper salad. It was lukewarm, sweet and accompanied with fresh mozzarella, basil and the finest olive oil. The ingredients, absolutely fresh and top quality, melted in my mouth.

I recreated this recipe just before Noah was born, when our friends Ceci and Meredith came over for dinner. And it was just right. I suggest serving it with a fresh loaf of bread, like a pain de campagne.

Roasted Bell Pepper, Basil & Mozzarella Salad (serves 4 to 6)

3 bell peppers, the color of your choice

2 tbsp olive oil

1/2 tsp salt

1/2 tsp pepper

1 ball of extra fresh Mozzarella

1 bunch of fresh basil

Preheat the oven to 500 F degrees. Cut the bell peppers in half, remove the seeds and the membranes. Place them in a bowl and coat them with olive oil, salt and pepper.

Place on a cookie sheet and bake for 20 to 25 minutes. Transfer the bell peppers to the bowl you priorly used, cover with plastic wrap. Set aside for 10 to 15 minutes, allowing the bell peppers to steam.

With a small knife, or using your fingers, peel the skin off the bell peppers. Slice lengthwise - the longer the slices, the better, for visual effect. Place in a serving dish.

Right before serving, slice the basil thinly, tear the mozzarella cheese into small bits using your fingers and add to the roasted bell peppers.

Check the seasoning and add sea salt if you choose to. You may also drizzle some extra olive oil over the top. Serve right away, at room temperature. Do not place in the fridge.

Best if served the same day.

Mon Petit Bebe

It's kind of hard to find the first sentence for this post. How can I find the right words to express how I truly feel? My heart is overflowing with love...

Without further ado, let me introduce you to our baby boy, NOAH CODY, born on June 10th. Juan and I have been over the moon since then. Nothing ever prepared us for the amount of love you can feel for your own child.

Apart from the inevitable lack of sleep and getting adjusted to our new life, Maman et Papa are doing very well. We're really trying to make the most of Noah's first weeks with us. As we all know, time flies by too quickly...

So I will be enjoying some time with my baby boy over the next couple of weeks (my parents will also be visiting from France), but be assured that I have not forgotten about The French Fork! I will be posting less, that's all (I do have some quite yummy recipes in store for you).

So Bienvenue Au Monde Noah!

Nutella Filled Yogurt Cupcakes

Yogurt cake or gateau au yaourt was my number 1 thing to bake as a child. I think it is for a lot of French kids. That and crepes, really! 

It's very popular among children because the measurements for the recipe are made in the yogurt pot, so it's kind of fun. The result is a moist cake, close to the flavor of a pound cake. The variations for it are endless, whether you decide to use a flavored yogurt, add lemon zest, coconut, chocolate...

With a jar of Nutella waiting patiently in my pantry (yes, can you believe it, I had not yet opened it!!! It was quietly waiting for me!!), I thought that the time had come for me to marry the yogurt cake of my childhood with the heavenliness of Nutella. 

I decided to inject the Nutella in the middle of the cupcake, but truly, I could just as easily iced them with it. Only if you decide to do that, be careful not to put too much Nutella, or it will be too overpowering. I think that in the end, I prefered injecting the Nutella because you can control the amount of Nutella better this way and you can better distinguish the flavors.

No matter what you decide to do, these cupcakes will be a hit among children (and grown-ups), for breakfast or for a snack or dessert. 

On the pregnancy / baby subject, here are quelques nouvelles:  I am due exactly 11 days from today (!!) and am doing very well. I am truly and positively enjoying time off to pamper myself before our baby is here. I have been less diligent about blogging lately but I am excited to come back soon with stories of my new life as a Maman very soon. It's a life-changing moment, and I want to share it with you all. Stay tuned!!!

Now back to baking:

Nutella Filled Yogurt Cupcakes (makes 8 cupcakes)

2 eggs

1 cup sugar

1/2 cup plain yogurt (whole milk best)

1/4 cup vegetable oil

1/4 tsp vanilla extract

1 1/2 cups flour

2 tsp baking powder

pinch of salt

1 pot of Nutella

Preheat the oven to 350 F degrees. Spray a cupcake pan, line with cupcake liners (I also quickly sprayed the inside of the liners, but I'm not sure if it's necessary). 

Beat together the eggs and the sugar. One by one, add the yogurt, the oil, the vanilla and incorporate. 

Sift together the flour, the baking powder and the salt. Slowly add to the batter, in three batches. Do not overmix. 

With an ice cream scoop, fill the liners (about 2/3 full) with the batter and bake for 15 to 20 minutes or until a toothpick inserted comes out clean. 

Wait 10 minutes before removing from the pan. Then place on a wire rack. Allow to cool completely, then with a small paring knife, cut a small cone shape hole in the middle of each cupcake. Carefully remove and reserve (if you think the hole is too small, scoop out some batter with a melon baller). 

Fill a piping bag or a ziploc bag (cut the tip) with Nutella, and fill the holes. Replace the "plug" that you reserved and pipe some more Nutella on top to hide the incision. 

Alternatively, you could simply smother the top of the cupcakes with Nutella...

Crab and Orange Summer Duo

Here's something different and fresh for your next dinner party.

I had already discussed verrines in a previous post a few months ago. They're  appetizers and desserts served in a little glass, like a parfait. They've been very popular in France among homecooks over the past few years. You see them everywhere!

This crab and orange verrine recipe is the perfect answer to a warm day. They're wonderful served as an appetizer. I make them ahead of time and leave them in the fridge until ready to serve. 

My personal tip is "don't forget the orange". It really makes the whole dish and adds absolute freshness. I've made it with pink grapefruit as well, and it's also wonderful. 

If you're wondering what kind of glass to use, I personally found tiny glass prep bowls at Ikea (it's important to be able to see through to see the layers), but you could use anything small, narrow and small. The smaller, the better. 

Crab and Orange Summer Verrines

(makes 6 individual verrines)

1 ripe avocado, cubed + 1 tbsp lemon juice

6 oz of good quality lump crabmeat, drained

1 orange, segmented 

Sauce:

1/3 cup mayonnaise

1 tbsp lemon juice

1 tsp French mustard

1 tbsp ketchup

10 drops of Worcestershire sauce

1 drop of hot sauce (I use Cholula)

Salt, Pepper

Goat Cheese Whipped Cream:

2/3 cup heavy cream

1/3 cup fresh goat cheese

1/4 tsp salt

1/4 tsp pepper

1 tbsp chopped chives

Measure the heavy cream for the Goat Cheese Whipped Cream, place it in a large bowl, along with the beater or whisk, and leave in the freezer until ready to use. 

Segment your orange and reserve in a bowl, in the refrigerator. 

Prepare the sauce by mixing together all the ingredients. Reserve in the refrigerator.

Prepare the goat cheese whipped cream. Take the bowl, the cream and the beater out of the freezer. Season with salt. Using an electric beater, start whisking at low speed until foamy. Switch to high speed, until you see very soft peaks (after about 2 minutes). Quickly whisk in the goat cheese, pepper and chives. Do not overbeat. Reserve in the refrigerator. (You could cut thin pieces of orange segments and incorporate it in at that stage to add some flavor. Just make sure to keep enough orange segments to decorate the top of each glass) 

Peel and cube the avocado into a bowl. Pour some lemon juice over it and gently stir with a spoon. Add the crab meat and some of the mayonnaise sauce. Incorporate one tablespoon at a time, tasting every time, to make sure the consistency isn't too creamy and the flavors too strong. Less is more. Use only what's necessary.

Fill in the bottom of 6 little verrines or glasses with the crab/avocado combo, that's the first layer of the verrines. The second and last layer is the goat cheese whipped cream. Smooth out the top with the back of a clean tablespoon. 

Decorate each glass with an orange segment and one or two chives. Chill until ready to serve. Enjoy!

One Dish Meal - Potato Criques

Summer is around the corner, and it's time for salads, grilling and wonderful fruit and vegetables.  

With our baby only 4 weeks away now and my energy slowly dwindling (in case you haven't noticed, I've been blogging less lately), I decided to write down a list of simple quick fix meal ideas to put on the door of my fridge, as a reference. No more long meditation moments when it's time to plan the week's meals ahead, if you know what I mean! 

We all get tired of the same old recipes over and over again, so to me it's a good way to dust off some old forgotten ones. And it's towards France and my Mom that I turned for inspiration, once again... I have such wonderful memories of any Summer meals my mother prepares; as simple as it can be, from a freshly picked tomato from our garden - still warm - with salt, to melon and Aoste prosciutto. 

The recipe for Criques de Pommes de Terre or Potato Criques (a cousin of hash brown and latkes if you will), is a specialty from Lyon. They're basically potato "crepes" prepared with onions and parsley. They make a complete meal, and they are wonderful served along with a green salad and a strong vinaigrette (with red wine vinegar and lots of garlic), and a glass of Beaujolais. My Mom's touch? Squeeze a good amount of fresh lemon juice directly on your plate, right before eating. To me, it makes the whole dish. Trust me.

Criques de Pommes de Terre / Potato Criques (serves 4)

2 pounds of potatoes (Idaho, Russet, Long White)

2 white onions

3 eggs

1 good handful of chopped parsley

salt and pepper

2 tbsp butter

4 tbsp olive oil

1 lemon cut in half or in wedges

Peel the potatoes, wash them and dry them carefully in a clean cloth. Grate them, using the "big holes" on the grater. Reserve in a bowl. Peel and finely slice the onions and add them to the bowl. 

Beat the eggs in a separate little bowl and add to the potatoes and onions. Fold in the parsley. Season with salt and pepper. 

In a large pan (a cast iron works best here), heat half of the butter and oil. Once the pan is very hot, pour the preparation. Using a spatula or a fork, make sure everything is flat and even. Cook on medium heat for 10 to 15 minutes, or until brown and crispy. It might take less time, so keep an eye on it!

Place a large plate on top of the pan and turn it upside down, to flip over the crique or crepe. 

Heat the remaining butter and oil in the pan. Once hot enough, slide the crique or crepe back into the pan and cook on medium heat for another 10 minutes, or until brown and crusty under. 

Flip the crique back onto the big plate, cut in slices, like for a pizza and serve right away, along with a green salad and a generous squeeze of lemon juice. Season with sea salt if necessary.

Baby Shower & Lemon Tart

I survived my first baby shower! I thought I should print it on a tee-shirt and wear it! Our friends Stephanie and Phil threw us a shower last weekend, and it was just perfect. 

I was reluctant to have a baby shower at first when I found out I was pregnant - I felt bad someone was going to go out of their way for me to organize something. But then I realized how it can be a good way to gather everyone I love before the big day. 

There aren't any particular tradition in France when someone has a baby. Overall, French people don't buy gifts to the parents-to-be before the birth. Why? Superstition perhaps?  Everything is done after the birth. Now I did read an article recently in the French Parents Magazine, that the American craze of "baby showers" is slowly making its way to France. And apparently, baby shower is how we call it in French too. Here's the article (in French).

Stephanie and Phil had prepared fantastic little tea sandwiches. They were simply wonderful. Cucumber sandwiches (those were my favorites), egg sandwiches, mini steak sandwiches with chutney and havarti cheese, just to name a few. It makes me want to throw a baby shower for someone now, so I can have the excuse of making miniature food like that!

I couldn't resist to contribute to the food table and decided on making une tarte au citron - a lemon tart - which was a success. What you might find different in my recipe is the crust (I made a Pate Sablee) and the filling (I used cornstarch and very little butter). If my lemon tart had to have a synonym, it would be decadent. 

La Tarte Au Citron - Lemon Tart 

(serves 6 to 8)

Pate Sablee:

2 cups flour

1 pinch of salt

9 tbsp cold butter, roughly diced

1 egg, previously beaten

1/3 cup sugar

1 tsp vanilla extract

Filling:

3 egg yolks

1/2 cup sugar + 3 tbsp

1/3 cup cornstarch

a pinch of salt

The zest of 2 lemons

The juice of 3 lemons

4 tbsp butter, cold

DOUGH - PATE SABLEE: 

On a flat surface, or in a big bowl, combine together the flour, the salt and the butter using the tip of your fingers to "break" the butter. Rub the tip of your fingers together, until the butter and the flour blend in together and the consistency is coarse (butter should be pea-size). Add the egg in the middle, along with the sugar and the vanilla. Mix everything together using your fingers, until the whole thing comes together. It will be very sticky at first but as you knead, the dough should start forming somewhat of a ball. Flatten the dough with the heel of your hand once or twice (that's called fraiser in French), and transfer everything onto a plastic wrap. Wrap and shape into a ball. Flatten into a disc and refrigerate for at least 1 hour. I prefer to make it one day ahead. Take the dough out of the refrigerator 45 minutes prior to rolling.

Preheat the oven to 375 degrees F. Butter and flour a 9.5" inch tart pan, with removable bottom.  Flour a clean surface and roll out the dough, making sure to keep moving the dough around; it will prevent it from sticking to the surface.The Pate Sablee dough is easily breakable, so be patient as you roll it out! Place the dough in the pan and cut off the excess. Prick the bottom of the shell with a fork, cover the bottom with wax paper (or foil) and fill with pie weights, or dried beans (that's what I use). 

Bake for 25 mins, on the lower level of the oven. Remove the pie weights (or dried beans) and wax paper, move to upper level of oven and bake for an additional 5 minutes. The dough should be a nice golden color.

FILLING: 

Beat the yolks and the sugar together. Combine the lemon juice and the zests. Whisk in the cornstarch and the salt. Transfer to a saucepan and heat up, until it all thickens, about 10 minutes or so. Keep stirring the whole time, using a whisk. When the consistency starts thickening, remove from the heat and stir in the cold butter. 

Pour onto the baked shell. Allow to cool at room temperature. When cool, you may refrigerate it just a few hours before serving, along with fresh homemade whipped cream for example!

Tomato, Goat Cheese and Honey Pasta Salad

Juan and I recently moved into a new place. It's been tough but we're slowly getting our place into order. I think what I hate the most is having to find a new place for every little thing. And that's what it's down to now... Thank goodness for storage baskets!

One of the first things I cooked for us in our new kitchen was a tomato, goat cheese and honey pasta salad. I don't know if it's pregnancy hot flashes or what, but it felt warm enough that I did not want to use the stove or the oven for too long. 

I made up this recipe but I have also been inspired by the wonderful tomato and brown rice salad that my friend James made a few weeks ago, at a food blogger potluck. It reminded me of how much I love Spring and Summer cooking, for simple salads like these. 

So I switched a few ingredients here and there, added a few more, and the result was a succulent, fresh, satisfying and just plain no-frills summer salad. I always like to change a few things when I make up a recipe, but I just love the combination of the sweet honey, the tart goat cheese and the oniony flavor of the green onions. 

Tomato, goat cheese and honey pasta salad (serves 4)

about 2 cups of dry mini Fusilli pasta

2 tbsp champagne or white wine vinegar

1/4 cup olive oil

1/2 tsp salt 

1/2 tsp pepper

1 tbsp honey

4 medium Heirloom tomatoes, cut in large dices

4 tbsp chopped green onions

1 cup basil, chopped

1/2 cup goat cheese, cut in large pieces

1 tsp of Herbes de Provence (optional)

Bring some water to a boil, salt the water and add the pasta. Return to a boil and cook according to the package directions. Drain and allow to cool for 10 minutes. 

Meanwhile, prepare the vinaigrette by whisking the vinegar, the salt and the pepper together. Slowly drizzle in the olive oil and whisk together. Whisk in the honey. Transfer the pasta into a bowl and stir in the vinaigrette. 

Stir in the tomatoes, the green onions and the basil. Lastly, add the goat cheese (and herbes de provence if you choose to) and gently stir. Cover and refrigerate for at least 2 hours before serving. Adjust seasoning of necessary. 

Happy Birthday to The French Fork

Today is The French Fork first year anniversary! It's been a whole year now that I've been blogging. Wow! Such a great experience I surely do not regret to have ventured into... 

Actually, I'm more wondering why I never started blogging before! I guess I was too shy... Now, I feel like writing has opened up a whole new world to me. Literally, it has allowed me to get in touch with people from so many different countries, who read The French Fork and share with me the same passion: French culture and homestyle cooking.

Thank you all so much for reading me and supporting me. A blog doesn't really exist without the people who read it and share their thoughts with the author. I hope to bring you many more years of French memories and cultural adventures. 

Hmmm, that makes me think, I would like to ask you if there is anything you would like me to talk about, that touches on French food and culture. Please share! Any recipe you're curious about? A particular detail of everyday French life or culture you'd like to know more about? 

Stay tuned for Part 2 of The French Fork 1st Anniversary, as I would like to work out a little surprise for you all. Please bear with me, I have been completely tied up in the past week since Juan and I are moving into a bigger place. And moving at nearly 8 months pregnant ain't fun, let me tell you... 

But enough whining - and more THANK YOUs - to all of you, who keep me going and inspire me. And of course I could not end this post without thanking my beloved husband Juan, who is always supporting me and thanks to whom the design of this blog wouldn't exist.

Tale of a Pregnant Woman

31 weeks pregnant... How time flies! In just 9 weeks or less, we'll be holding our baby boy. Something I can't wait for! I definitely "look" pregnant now -no doubt- and "feel" pregnant. Yep. I wobble, I hold and stroke my tummy. This is it! And what about cravings I hear you ask? Ah, see strangely enough, for someone who loves food and eating as much as I do, I thought I was going to send Juan on some crazy food search adventures; Like say to pick up the ingredients for one of my favorite combo: hard goat cheese, fresh baguette and dark chocolate with hazelnuts - yeah, that's what I'm talking about! But no! I've been going through this pregnancy without any particular cravings...

Until last Friday. I woke up with an acute case of banana-chocolate-walnut muffins! (note that you do not need to be pregnant to hunger for these little beauties)

Because that's right, I think I'd like to claim that I, Laetitia Bertrand have developed one of the best cure to [pregnant] women's sweet tooth syndrome. 

My banana chocolate and walnut muffins are absolutely to die for. You have the flavor of the banana, combined with the crunch of the toasted walnuts and the bite of the chocolate. And not to mention how moist they are! 

I absolutely love them with a cup of coffee or tea for breakfast, or even as a snack with a glass of milk. I can't get enough of them!

Banana Chocolate and Walnut Muffins

(makes about 18 muffins)

1 cup walnuts, whole

1 1/3 cup flour

1 tsp baking powder

1/2 tsp salt

10 tbsp butter, left at room temperature

1 cup sugar

3 eggs

3 medium very ripe bananas, mashed

1/3 cup whole milk

1/3 cup vanilla yogurt (whole)

1/2 tsp vanilla

2 oz semisweet chocolate

Preheat the oven to 375 degrees. Spray a muffin tin and line them up with muffin liners. Put the walnuts on a cookie sheet and toast them for about 8 minutes. Check often to make sure they don't burn! Set aside.

Stir together the flour, the baking powder and the salt. Set aside. 

In another bowl, mix together the butter and the sugar, until creamy. Add the eggs, one at a time and combine. Combine half of the dry ingredients. Add the bananas, the milk, the yogurt and the vanilla and mix. Add the remaining of the dry ingredients.

Chop the walnuts, then the chocolate (make sure the chocolate is finely chopped) and combine in a bowl. Add to the batter and combine.

Divide the batter among the muffin liners. Put in the oven and bake for about 18 to 20 minutes. Allow to cool for 10 minutes before transferring the muffins on a cake rack. Allow to completely cool before serving.