Wednesday, May 9, 2007

Du Recyclage / Some Recycling



With a little bit of know-how and imagination you can transform any left over into a nice meal. Here, nothing goes to waste, everything can be recyclable except if it has been “ forgotten” in the fridge for too long.
In this recipe, I took some left over roasted chicken and turned it into a Provencal cake.
Usually when I make savory cakes I use Parmesan or Gruyere cheese, but this time I went with another cheese that I discovered this weekend. It is called Bianco Sardo (named after the basket that it is matured in). It’s an Italian sheep’s milk cheese from the region of Puglia, south east of Italy. The texture of Bianco Sardo looks like Parmesan cheese. It has a dense, crumbly paste. Its flavor sweet, tangy and reminds me of Comte cheese. The silvered almonds give a nice, crunchy texture wich I was very pleased with.



Provençal cake

Recipe:
- 8 ounces all purpose flour
- 4 eggs
- 1 baking powder package (1.5 tsp)
- 1 cup whole milk
- 6 ounces left over roasted chicken, diced
- 5 ounces black olives, pitted and sliced
- 3 ounces dried tomatoes, diced
- 2.5 ounces Bianco Sardo, grated (or use Parmesan cheese)
- 2 tbsp chives, chopped
- 1 tsp ginger, chopped
- Silvered almonds
- ½ tsp salt
- Freshly ground black pepper

Mix the flour, the cheese and the eggs. Milk the milk slowly while whisking. Add the ginger and season with salt and pepper. Add the chicken, olives, tomatoes and chives and mix just until blended. Do not over mix the batter. Pour the batter in a buttered cake mold. Top the cake with silvered almonds and bake in a preheated 375F oven for 45 min.
Let cool in the mold for 10 min then on wire rack. Serve warm.


Cake Provençal

In francais please:
- 220g farine
- 4 oeufs
- 225ml lait entier
- 1 sachet de levure chimique
- 175g de reste de poulet roti, coupe en des
- 150g d’olives noires denoyautees, coupees en rondelles
- 75g de Bianco Sardo rape ( ou comte)
- 75g de tomates sechees. Coupees en tranches
- 2 c.s de ciboulettes hachees
- 1 c.c de gingembre hachee
- Des amandes effilees
- ½ c.c sel.
- Poivre

Melanger la farine, le fromage et les oeufs. Delayer avec le lait. Ajouter la levure, sel, poivre et gingembre. Bien melanger. Ajouter le poulet, les olives, les tomates, et la ciboulette. Melanger doucement a fin d’obtenir un mélange homogene. Mettre dans un moule a cake beurre. Couvrir le cake d’amandes effilees et cuire pendant 45 min dans un four prechauffe a 180C. Laisser refroidir dans le moule pendant 10 min puis demouler sur une grille a patisserie. Servir tiede.




23 comments:

cuisineplurielle said...

sympa comme recyclage, on en redemande

Meeta said...

Recycling? This looks gourmet to me! Nice job!

Claude-Olivier said...

C'est sur que si c'est tout vert et que ca bouge tout seul dans le frigo, faut pas mettre la dedans ;-) mais sinon c'est bien sympa !!!!

Bonne journée
Claude

Lis said...

I'll bet it tastes as wonderful as it looks! I've seen a couple beautiful savory breads/cakes lately, but this one tops them all. =)

Kate said...

hey what a wonderful way to use up left overs.I swear no one would've guessed that was an effort to clean up the fridge but it looks like u went thru a lot of trouble to make that.The almonds do add a nice touch !

gilly said...

Hurray for recycling! Your savoury cake sounds wonderful!

wheresmymind said...

There are some serious flavors going on there!

Sara said...

Wow, I think I'm in love. So beautiful.

Gattina said...

oh my!!! My mouth can't stop watering, I'm not kidding! Rose, I love this savory cake, after read through you ingredient list, I love it even deeper!!! Next time I must save some roast just for this cake.
Btw, is it possible for you to estimate how many teaspoon(s) of baking powder I should use? Thanks! *kiss*

Susan said...

Well this is haute recycling, then!

Astrid said...

Mmm il a l'air délicieux, ton cake!

Gattina said...

Rose, thanks again for the reply *kiss* This cake and the photos are so beautiful, really want to taste it right now! I have every ingredient except meat, I guess I just have to wait :D

Kristen said...

You are so talented. I can't believe you made something this beautiful out of leftovers!

Nora B. said...

You give leftovers a good name!

Claude-Olivier said...

Salut je me premets de te laisser mon commentaire ici, g pas trouvé ton email! D'abord, un grand merci pour tes nombreux et très sympathiques commentaires, j'ai toujours plaisir à te lire !!! Puis pour répondre à ta question concernant le curry thai: Je ne sais pas quelle couleur tu as employé, il en existe plusieurs sortes: Le vert, le plus fort est celui qui se cuisine avec le lait de coco, c'est d'ailleurs normalement le seul...il est très piquant (piment) mais cela peut s'attenué en ajoutant plus de lait de coco...il faut normalement faire revenir la pate de curry dans l'huile pour qu'elle développe bien ses arômes et perde un peu de son feu....sinon le curry rouge ou jaune sont plus épicés (pas les même épices) et un peu moins piquante...quoique, pas toujours facile pour un palais pas entrainé ;-) Je fais parfois mes pates moi meme mais sinon j'achète des pâtes toute faite de la marque Thai food..je sais pas si tu trouves ca chez toi mais c'est très connu...Si tu veux un curry moins piquant et plus épicé, tu peux prendre de la pate de curry indien...plus granuleux et moins piquant..voila, si tu as encore des questions n'hésite pas, j'adore cette cuisine, donc si j'arrive a transmettre la chose, c'est que du bonheur..et oui pour la chimie..je suis biochimiste, je vois plus la partie activité enzymatique que les formules ^__^

Bonne journée
Claude

Rose said...

- Merci beaucoup cuisine plurielle de ce gentil message.
- Well thanks Meeta. My recycling center is a 5 stars then.
- Elle bouge chez toi ta nourriture... Tu me fais peur la. Merci beaucoup pour tes conseils sur le curry.
-You are so nice Lis, I just wanna hug you. The cake does taste really good. It is light and very easy to make.
- That's so sweet Kate. Thanks. Indeed, the almonds give this relief to the cake that I love.
- Thank you very much Gilly.
- You gotta have some flavor, Mike when working with left overs. Flava Flave... Did I just say that??
- My cake is interested too. I will see how I can give you its cellphone number.
- You are always nice Gattina. I am glad you like it and I hope you will enjoy it as much as my little family and I did. You are welcome for the reply.
- Thank you very much Susan.
- Merci beaucoup Astrid. Ta mousse au chocolat est pas male non plus.
- Me, talented? reaaally? Can you say it again, just to make sure? This is so nice of you Kristen. Thanks Thanks.
- Thanks. I like to spoil my leftovers Nora.
-

Patricia Scarpin said...

Wow, this is some seriously good recycling, Rose! It looks so colorful and delicious!

Lilo said...

Ton cake est superbe, haut en couleurs et certainement en saveurs ;) C'est pratique les cakes, ce sont les néo-puddings des cuisinières qui collectionnent les restes ;)

MyKitchenInHalfCups said...

Woman, if that's recycling you'd think it would get everybody on board.
That is really gorgeous!! Awesome!!!

lili63 said...

tres belles photos .
J'aime beaucoup la texture de ton cake .

Rose said...

- Thank you very much Patricia. Soon I will be opening a recycling center in my kitchen
- En plus tres pratique pour les dejeuner au parc. Merci pour ton gentil message Lilo.
- Thanks Tanna.
- Merci beaucoup Lili

Claudia said...

What a fab idea and the cake is GORGEOUS! This one is going on my list of things to make.

Rose said...

Thank you very much Claudia for your nice comment. I am glad you like it. Let me know how it goes if you try it.