Sautéed Kale with Imperial IPA mustard sauce

If you ask me what I want for lunch or dinner, most of the time, I would say a lot of yummy vegetables. Vegetable is my motto!

In fact, I have learnt to cook veggies here in Toronto with two of my best friends, Wendy and Peihong, both from China. In France, we cook a lot, and we love veggies, but most of the time we boil them before to sauté them in olive oil or butter: mushroom, spinach, green beans, peas… This is the way I was trained.

Here in Toronto, I have discovered the technique of stir fry, and I cannot go back to the “boil everything” technique I have learnt in France. When I don’t make salads or vegetable soup, stir fry is my number one technique when I cook veggies. Rapid, tasty… We are enjoying our vegetarian meal… me for sure!

I have already talked about the nutritional and healthy benefits of kale in a previous blog. Kale is one of the healthiest vegetables on the planet. It is extremely high in vitamins A, C and K, all antioxidants known to help protect against cancer and heart disease. Kale is also very high in lutein which promotes healthy eyes. And for sure, kale needs to be part of your weekly food intakes.

I try to eat kale two times a week and this is one of my favorite side dish. I love how a combination between three simple ingredients can bring so much flavors. Imperial IPA beer jelly/mustard balances marvellously the peppery taste of Kale.

After my first try, I have made some research and I have found that hop flavors (as found in the Imperial IPA) pair amazingly well with green leafs like kale. This is a winner combination… a real alchemy.

To say the truth, this is now how we cook kale at home. Each time, we say the same thing… again and again. This is so good, this combination works so well…. mummmm.  I hope you will try and enjoy this recipe with your family and friends.

It is time to cook, this is my recipe:

Servings: 4          Preparation time: 10 minutes      Cooking time: 7 – 10 minutes

 Ingredients

! slice bacon, finely chopped (optional)

1 tablespoon extra virgin olive oil

1/2 small onion, finely chopped

1 shallot, finely chopped

1 garlic clove, finely chopped

1 bunch kale, stems removed (optional), leaves finely chopped

4 teaspoons Dijon mustard like Originale Maille mustard

2 generous teaspoons of Imperial IPA beer jelly

If you don’t have access to an IPA beer jelly, try an apple jelly or apple cider jelly. The key point is… the jelly need to be a little savory (not too sweet!).

½ tsp Sea salt

¼ tsp ground black pepper

Preparations

In a skillet over medium/high heat, add olive oil, onion, shallot and bacon. Cook for 3 to 5 minutes until translucent. Add garlic, cook for 1 minute

Add kale, stir well and cook for 4 to 6 minutes, stirring constantly

Mix together the mustard and the beer jelly, add to the kale , stir and cook for 3 minutes

You can cook your kale for a shorter or longer time. It really depends how you like your kale – crunchy or well cook

Add salt and pepper, stir and cook for 1 minute

Serve hot

Bonne Appetite!

French tomato pie with goat cheese and Imperial IPA beer jelly (or honey)

This is a classic in French cuisine – mustard, tomatoes and cheese layered on a flaky pie crust. This was my first recipe published last year in my blog: Alchimie et gourmandise. We love this pie – we call it the French pizza. I wanted to revisit this classic this summer, and add a little of “je ne sais quoi…”.

As I am working with local craft beer, my idea was to add some Imperial IPA beer jelly to the mustard and to pair this aromatic jelly with goat cheese… A must to try. I hope you will enjoy this French pie with a Canadian twist as much as us.

If you don’t have any beer jelly, don’t worry. You can use also honey or apple cider jelly.

I think it is time to cook, this is my recipe:

Pie crust recipe

Ingredients

250 grams all-purpose organic unbleached flour

125 grams of butter, cubed and very cold

1/2 teaspoon sea salt

100 ml very cold water, plus more is needed

Directions

Whisk together the flour and salt in a large mixing bowl.

Add the cubed butter to the flour mixture, and cut it using a pastry cutter (rubbing it in with your fingertips also works in a pinch). Keep working the butter into the dough until in coarse crumbs with a few larger pieces.

Scrape off any residual butter-flour mixture from the pastry cutter, and drizzle in the water.

Gently work the water into the dough with a rubber spatula or a wooden spoon until it becomes a shaggy but relatively cohesive mass. Give the dough a few kneads with your hands (fewer than 10) so that it forms a rough ball.

Try to work these steps as fast as you can. This is one of the secrets for a flaky crust.

Wrap the ball in plastic wrap, and chill for at minimum one hour or overnight. This allows the water to fully hydrate the dough, making for a more cohesive product that’s easier to roll out.

The tomato mustard French pie

 Ingredients

100 g of mustard

I use normally a combination (50/50) of artisan whole-grain mustard (not sweet at all) and Maille Dijon Originale mustard. French mustard like Maille is the best choice because it is not sweet and it will pair perfectly with the Imperial IPA beer jelly, honey or apple cider jelly.

1 tablespoon + 4 to 5 teaspoons Imperial IPA beer jelly (or honey or apple cider jelly as an alternative)

If you are using honey or sweet apple cider jelly, put a little less because it is going to be too sweet.

3 large or 5 medium ripe heirloom tomatoes (like candy’s old yellow, green zebra, cavern…)

5 to 6 round slices of goat cheese – 250 g (8 ounces) (like The Tournevent, la fromagerie Hamel, Quebec)

2 tablespoons of olive oil

2 tablespoons of fresh herbs of Provence (a combination of parsley, marjoram, rosemary, thyme or oregano)

Directions

Preheat oven to 450 degrees F. Fit the pie crust into a 11-inch pie dish (or smaller size like a 9-inch). With a fork, poke holes into the bottom of the crust.

Precook the crust for 7 to 10 min. Meanwhile, cut the tomatoes into slices 3-5 mm thick. Lay the slices as on paper towels to remove excess water content in tomatoes if needed

Remove the crust from the oven.

Mix together the two kinds of mustard with one tablespoon of Imperial IPA beer jelly. Spread it over the bottom of the pie crust in an even layer. Cover the mustard with slices of tomato, overlapping in a spiral from the edge to the center. They will slightly shrink while cooking. Then, don’t be afraid to put two layers of tomatoes.

Arrange the slices of goat cheese on top, and add a teaspoon of Imperial IPA beer jelly on each disk of goat cheese. Drizzle olive oil over the tomatoes, and sprinkle the tart with the herbs of Provence.

Bake for 30 to 40 minutes at 450 degree F, or until the dough is cooked, the tomatoes are tender, and the cheese on top is nicely browned. Depending on the heat of your oven, if the cheese doesn’t brown as much as you’d like it, you might want to pass it under the broiler until it’s just right.

Remove from the oven and let it to rest for 15 min.

My Late-Summer Heirloom Tomatoes Pie

I love cooking tomatoes. It reminds me of my childhood, the summer season in France as well as my vacation with my two grandmothers and the pleasure to cook and preserve foods together. I am from Burgundy, France and I grew up on a farm. My two grandmothers were amazing cooks, in a different way. Grandmother Lucie was like Julia Child, a lot of butter, cream and eggs. She went to culinary school and cooked for a wealthy family before WWII. Grandmother Adele was a goddess for preserving and canning the taste of summer.  Impressive heritage!

This means that I have a passion for good ingredients and tasty foods. When combine together, they can create a surprising alchemy that will titillate our taste buds. This is the kind of comfort food I like. My partner calls this pie, the French tomatoes pizza pie. I take this as a compliment!

The secret… use local, organic (if possible) and fresh products. For the crust, go creative! Use a combination of locally produced (or not) whole-grain flours. It will taste nutty with a deep and spicy aroma, which will work perfectly with mustard, tomatoes, fresh herbs and cheese. It will taste so good that you will think there is bacon or some sort of meat sauce inside… not at all. This is the secret of good alchemy!

Ready for a new experience, it is time to cook now…

This is the recipe for a 9- to 11-inch pie. First, we will start with the crust and then we will assemble the different ingredients to create this gorgeous French tomatoes mustard pie. Our late-summer heirloom tomatoes pie, when it still possible to taste the gifts of summer.

Pie crust recipe

This is my grandmother Lucie recipe; I keep the same proportions for flour and fat (2 for 1) and I go creative. I like to experiment new combinations to improve the taste as well as the nutritional value.

Ingredients

250 g flour (I used for this pie a mix of 50 g all-purpose organic unbleached flour, 125 g of red fife flour and 75 g of barley flour)

125 g of butter, cubed and very cold

1/2 teaspoon sea salt

75 ml very cold water, plus more is needed

Directions

Whisk together the flour and salt in a large mixing bowl.

Add the cubed butter to the flour mixture, and cut it using a pastry cutter (rubbing it in with your fingertips also works in a pinch). Keep working the butter into the dough until in coarse crumbs with a few larger pieces.

Scrape off any residual butter-flour mixture from the pastry cutter, and drizzle in the water.

Gently work the water into the dough with a rubber spatula or a wooden spoon until it becomes a shaggy but relatively cohesive mass. Give the dough a few kneads with your hands (fewer than 10) so that it forms a rough ball. Try to work these steps as fast as you can. This is one of the secrets for a flaky crust.

Wrap the ball in plastic wrap, and chill for at minimum one hour or overnight. This allows the water to fully hydrate the dough, making for a more cohesive product that’s easier to roll out.

The tomatoes mustard French pie

Ingredients

100 g of mustard (I used a combination of artisan grainy brown mustard and Maille Dijon Originale mustard)

3 large or 5 medium ripe heirloom tomatoes (like candy’s old yellow, green zebra, cavern)

100 g of grated artisan cheese curds (I like Monforte Dairy here in Toronto)

2 tablespoons of olive oil

2 tablespoons of fresh herbs of Provence (a combination of marjoram, rosemary, thyme and oregano)

Directions

Preheat oven to 450 degrees F. Fit the pie crust into a 11-inch pie dish (or smaller size like a 9-inch). With a fork, poke holes into the bottom of the crust.

Precook the crust for 5 min. Meanwhile, cut the tomatoes into slices 3-5 mm thick. Lay the slices as on paper towels to remove excess water content in tomatoes if needed.

Remove the crust from the oven.

Mix together the two kinds of mustard. Spread it over the bottom of the pie crust in an even layer. Cover the mustard with slices of tomato, overlapping in a spiral from the edge to the center. They will slightly shrink while cooking. Then, don’t be afraid to put tomatoes.

Drizzle olive oil over the tomatoes, and sprinkle the tart with the herbs of Provence. Cover with cheese.

Bake for 20 minutes at 450 degree F then cover with aluminum paper for an additional 20 min. After those 20 minutes, remove the foil and cook for another 5 minutes open oven door.

Remove from the oven and let it to rest for 15 min.

It is delicious with a green salad. Bon appetite!