Spring in Luxembourg

Happy Spring!

Living in the SaarLorLux region means that I get introduced to many different traditions from France, Germany and Luxembourg. A lot of the traditions in Luxembourg and Germany seem to involve wine or beer and sausages. However this weekend, there is a uniquely Luxembourgish tradition that involves pretzels and not wine, beer or sausages. The 3rd Sunday of Lent is Bretzelsonndeg or Pretzel Sunday. The pretzels involved are not the small salty snack ones that North Americans are familiar with but large sweet pastries. I would not have known about this tradition except for asking one of my friends what the significance was of the stands along the roadside selling pretzels this weekend, thinking that maybe it was some rite of the first weekend of spring.

The Luxembourg tradition is that a young man gives the young lady he fancies a ‘bretzel’ on the 3rd Sunday of Lent and if she is interested she will return the favour by giving him an Easter egg on Easter Sunday. In leap years, the young women are the ones who give the bretzels.

Sadly I did not take a picture of one of the stands or the bretzels nor do I have a recipe for pretzels of any kind either but especially not one for the large sweet type that are the specialty here.

Vegetable Soup

The weather is warming up but it is still a long way off from truly feeling like spring. It is too early yet for the first spring arrivals in the grocery stores. Here there are specials on the large and not very tasty strawberries. I admit that, against my better judgement, I did buy some but they were disappointing. I really should not support buying out of season things but I get a little desperate for something different here.

I decided to make a vegetable soup to increase my intake of vitamins and shake off the late winter blahs.

Vegetable Soup
Serves 2 - 3

15 mL (1 Tbsp) olive oil
1 leek (white part only), halved lengthwise and thinly sliced
1 celery stalk, diced
2 carrots, diced
2 small turnips (rutabagas or navets), diced
1 tomato, diced
750 mL (3 cups) water
2.5 mL (1/2 tsp) dried thyme
2.5 mL (1/2 tsp) harissa powder
15 mL (1 Tbsp) fresh parsley, chopped
Salt and freshly ground black pepper, to taste

Heat olive oil in a heavy saucepan over medium heat. Add leek and celery; stir for about 5 minutes. Add carrots and turnips; stir until leeks and celery are softened. Add tomato, water and seasonings; cover and simmer until vegetables are cooked.

Apricot Banana Muffins

This winter seems to have been exceptionally long and severe so it is great to finally see real signs of spring. The first of the spring flowers are appearing along with buds on the trees. The colours of spring are making up for the grey skies and rain.

The taste of bananas changes as they ripen. I like them before they get too ripe - when they are past green and in the early days of yellow before they get speckled with brown. Once they are very ripe they are good for baking. I also had a bag of dried apricots so I thought why not combine the two for a change of pace.

Apricot Banana Muffins
Makes 12 muffins

170 g (6 oz) dried apricots
Boiling water

30 mL (2 Tbsp) vegetable oil
1 egg
300 mL (1 1/4 cup) plain yoghurt
2 ripe bananas, mashed

80 mL (1/3 cup) brown sugar


500 mL (2 cups) all-purpose flour


10 mL (2 tsp) baking powder

2.5 mL (1/2 tsp) baking soda

2.5 mL (1/2 tsp) salt

1.25 mL (1/4 tsp) nutmeg


Preheat oven to 180°C (375°F).

Cover apricots with boiling water and let stand for 10 minutes; drain and coarsely chop.
In large bowl, whisk together flour, baking powder, baking soda, salt and nutmeg; mix in apricots. In a separate bowl, whisk together oil, egg, yoghurt, bananas and sugar: pour over dry ingredients and mix until just moistened. Fill greased or paper-lined muffin tins ¾ full and bake for 20-25 minutes.

Moroccan Eggplant Dip

This weekend the temperatures stayed above zero and even climbed to a balmy 13°C on Saturday making it feel like spring really is on its way. It was a relief not to have to scrape the car off before going anywhere. I decided to make an eggplant dip. Eggplant (aubergine) dips are very popular throughout the Mediterranean region like “Baba Ganouj” or “Baba Ganoush” made with tahini (sesame seed paste) in Lebanon, “Melitzanosalata” from Greece and “Caviar d’aubergine” from France. This time I made a Moroccan version with tomatoes, harissa and argan oil.

Argan oil is the rare and precious oil that is ground from pits of the fruit of the argan tree that grows in south-western Morocco. It has a rich golden colour and nutty flavour. The fruit is harvested and the oil produced by cooperatives of Berber women in Morocco. The cooperative provides the women with jobs that would not otherwise exist and ensures that the trees are maintained in a sustainable manner. As with most programs designed for women this one also benefits the entire community.


The oil has been highly praised for its nutritional and cosmetic properties. It was the Berber women’s beauty secret – the oil is very high in vitamin E and is excellent for dry skin and has anti-aging properties. As a food product it is best used in dips, salad dressings, couscous or drizzled over fish and meats. The 250 mL bottle I purchased in Thionville, France cost about 25€.

Moroccan Eggplant Dip
Makes approx. 250 mL (1 cup)

1 medium eggplant
2-3 cloves garlic
2 tomatoes, coarsely chopped
10 mL (2 tsp) tomato paste
Juice and zest of 1/2 lemon
2.5 mL (1/2 tsp) each of harissa, ground cumin and sea salt
Freshly ground black pepper, to taste
60 mL (1/4 cup) each coarsely chopped parsley and cilantro
30 mL (2 Tbsp) argan oil*

Preheat oven to 180°C (350°F).

Use a fork to pierce eggplant all over. Wrap garlic cloves in foil. Place eggplant and garlic on baking sheet and roast for 30 minutes or until garlic is soft. Remove garlic and set aside to cool. Turn eggplant, return to oven and continue roasting for an additional 20 minutes or until tender. Meanwhile, stir together tomatoes and tomato paste in medium pan. Bring to simmer over medium heat. Reduce heat to medium-low and simmer for about 30 minutes or until reduced to a thick sauce. Set aside to cool. Split eggplant in half and scoop out flesh; chop coarsely and transfer to a colander to drain off liquid. Squeeze garlic cloves into food processor bowl. Add tomato paste, lemon juice and zest, harissa, cumin, salt, pepper, parsley and cilantro; pulse to purée mixture. With motor running, add oil in a steady stream. Add eggplant and pulse until blended to a chunky consistency.

* Walnut oil or olive oil can be substituted for the argan oil

Glazed Orange Loaf

Blood oranges were something new to me when I moved to Paris. The oranges look very similar to regular oranges on the outside but when cut open they reveal a surprising red and orange interior. The mix of the two colours varies from orange with a few spots of red to very red with little orange. The oranges produce a lovely red coloured juice.  I used blood orange juice in this recipe.

Glazed Orange Loaf

160 mL (2/3 cup) butter, softened

125 mL (1/2 cup) sugar

2 eggs

125 mL (1/2 cup) plain yogurt

125 mL (1/2 cup) orange juice

15 mL (1 Tbsp) grated orange zest

625 mL (2 1/2 cups) all-purpose flour

2.5 mL (1/2 tsp) baking powder

2.5 mL (1/2 tsp) baking soda

2.5 mL (1/2 tsp) salt


GLAZE:
125 mL (1/2 cup) icing (confectioners) sugar

10 – 15 mL (2 - 3 tsp) orange juice
5 mL (1 tsp) grated orange zest

Preheat oven to 180°C (350°F).

In a large mixing bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in yogurt, orange juice and zest. Combine flour, baking powder, baking soda and salt; add to creamed mixture and stir until well blended.
Pour into a greased 23 x 13 x 8 cm (9” x 5” x 3”) loaf pan. Bake for 55-65 minutes or until a toothpick inserted near the centre comes out clean. Allow to cool for 10 minutes before removing from pan; place on a wire rack to cool completely.

GLAZE: Combine icing sugar, zest and enough orange juice to achieve desired consistency. Drizzle over loaf.

Valentina's Hot Chocolate Shrimp

While trying to come up with some new recipes, my friend T creatively challenged me to make Hot Chocolate Shrimp. We knew that we liked chocolate and chocolate with chiles. We love shrimp in many different forms. There are lots of unusual taste combinations in South American cooking and the chocolate and chiles combination is used in mole sauces in México. So why not something similar for shrimp? I checked and this had been done before and as a main course even. I gave it a try and had some brave friends try it as well to rave reviews.

For me, I think this works best as an appetizer. A few chocolate coated shrimp on a plate garnished with orange or lime slices.

Since Valentine's Day is coming up, why not surprise your favourite person with this interesting combination?

Valentina's Hot Chocolate Shrimp
Adapted from a recipe by Chef Jim Shirley

SHRIMP
16 jumbo shrimp (about 300 g or 10 oz), peeled, deveined and butterflied
45 mL (3 Tbsp) cornstarch

INFUSED OIL
125 mL (½ cup) vegetable oil
45 mL (3 Tbsp) freshly ginger, finely chopped
3 cloves garlic, finely chopped
1 chile pepper (Jalapeño, Habanero, Serrano, or other hot pepper), thinly sliced*

CHOCOLATE SAUCE
30 g (2 oz) dark chocolate, chopped
30 mL (2 Tbsp) Tequila reposada
Juice of 1 orange

Heat oil in a skillet, add ginger, garlic and chile; sauté for 3 minutes, remove from heat and let stand for about 10 minutes. Strain solids and set aside.
Melt chocolate over double boiler (or in microwave). Stir in orange juice and tequila. Set aside. Reheat oil in large skillet. Coat shrimp in cornstarch and sauté in batches until opaque and lightly browned.
Dip shrimp in chocolate sauce. Serve hot or cold.

*Adjust amount of chile depending on the type used and personal taste.

Chocolate Hazelnut Cookies

There is something wonderful about the combination of hazelnuts and chocolate. It is the combination in Nutella, a favourite spread in France. It is used on bread, toast and crepes that are served for breakfast or snacks.

These cookies just melt in your mouth. And they taste so good.

Chocolate Hazelnut Cookies
Makes about 4-5 dozen cookies

250 mL (1 cup) butter, softened
250 mL (1 cup) icing sugar
375 mL (1-1/2 cups) all-purpose flour
80 mL (1/3 cup) unsweetened cocoa powder
125 mL (1/2 cup) ground hazelnuts

GARNISH
170 g (6 oz) semisweet or bitter chocolate
180 mL (3/4 cup) hazelnuts, finely chopped

In bowl, cream together butter and sugar. Mix together flour, cocoa and nuts; stir into creamed mixture. Turn out onto waxed paper; shape into 2 logs about 3 cm (1-1/4 “) in diameter. Wrap in the wax paper and chill until firm.

Preheat oven to 160 °C (325°F).

Cut logs into 65 mm (1/4”) thick slices. Bake on ungreased baking sheets for about 15 minutes or until set. Leave to cool then dip cookies in melted chocolate*, place on a rack and sprinkle with nuts. Let stand until set.

* To melt chocolate, bring water to a simmer in the bottom of a double boiler, place chocolate in top and stir until melted. Alternatively place chocolate in a bowl set over a pan of hot water or use the microwave.

Tzic de Rez

A new ingredient I tried in México was sour oranges (naranja agria). These are similar to the Seville oranges that are used in marmelade. These are not particularly attractive oranges as they have a dimpled thick skin and very sour juice. In Yucatecan cuisine, sour oranges are used in marinades, pickled onion relish and sauces.

Under the guidance of Chef Carlos, we prepared a Yucatecan specialty called Tzic de rez. This is shredded meat with radish, onion and cilantro that is marinated in sour orange juice and served cold wrapped in tacos. We used the leftovers on grilled nachos with cheddar cheese, salsa de chile habanero and tomato.


Tzic de rez
Serves 4

500 g (1 lb) beef (boneless beef chuck)
Salt and pepper, to taste
Oregano leaves, to taste
1 handful radishes, finely diced
1 handful fresh cilantro, chopped
60 g (2 oz) white onion, finely diced
Juice of 3 sour oranges*

Season beef with salt, pepper and oregano; place in a large saucepan. Add water to cover the meat and bring to a boil. Reduce heat and simmer until meat is very tender (about 1 hour). Cool meat in broth then remove and shred using two forks.
Add shredded beef, radish, cilantro, onion and sour orange juice to a large bowl. Season with salt and pepper; mix well and place in refrigerator to chill. Stir occasionally.
Serve chilled on corn tortillas with tomato, avocado and chile.


*If sour oranges are not available, try the following substitution from Chef Rick Bayless
Makes approx. 250 mL or 1 cup
180 mL (3/4 cup) fresh grapefruit juice
90 mL (6 Tbsp) fresh limejuice
2,5 mL (1/2 tsp) finely minced orange zest (coloured part only not white pith)
Combine ingredients and let stand for 2 to 3 hours. Strain to remove the zest.
Use within 24 hours.

Huîtres / Oysters

Oysters presented on the half shell and served with bread, butter, red wine vinegar with shallots, and lemon.  Add a glass of white wine and lunch is complete.  

My preference is the N° 3 size like these ones.  I usually eat the Quiberon, Fines de claires or Oléron varieties in France.  

The shells take a bit of care to open to avoid accidentally cutting your hand with the oyster knife.  

Wrap the shell in a tea towel (or use one of the specially developed gloves or plastic mats) with the deeper half of the shell on the bottom to catch as much liquid as possible.  Insert the tip of the oyster knife near the hinge and twist to pry the shells apart.  Run the blade along the inside of the top shell to sever the muscle.  Remove the top shell.  Run the blade around the oyster to loosen it from the bottom shell.

Salsa de Chile Habanero

Habanero chiles are native to Mexico's Yucatan region. They are probably the hottest chiles available anywhere. Habanero chiles are used to flavour some of the hot sauces. Habanero chiles are similar in look and heat to the Jamaican Scotch Bonnet Peppers.
While in the Yucatan, I had the opportunity to cook with Chef Carlos and one of the dishes we made was Salsa de Chile Habanero. This salsa is made with sour orange which helps to reduce the heat of the chiles but even so this is a salsa only for those who can take the extreme heat.
We used it sparingly as a condiment for meat and chicken dishes and to spice up a plate of beef nachos.

Extreme care must be taken to not touch any senstive areas after handling the chiles to avoid burning your eyes or skin. Remove the skins and seeds by using forks to avoid touching the chiles. Wear latex or rubber gloves if you are especially sensitive.

Habanero Chiles grilling.

Salsa de Chile Habanero

10 chiles habanero, grilled, peeled and seeded
1/2 red onion, finely diced
Juice of 2 sour oranges
Salt, to taste
2 cloves of garlic
sprigs of coriander (cilantro), to taste

Mash together the chiles, red onion, orange juice, salt, garlic and coriander using a mortar and pestle or food processor. Add a little water to thin the mixture, if desired.