I officially have a French bank account, cell phone number, and library card. Anyone that has lived, or even visited, France will likely understand the associated bureaucratic nightmare and appreciate the fact that accomplishing such feats called for a well-deserved celebration. In other words, macaroons at Feuillette.
Now that most of the administrative tasks of moving abroad are winding down, I have more time to spend foraging through local markets for the best ingredients to cook with. One food I’ve been experimenting with is radishes because they are everywhere and the French adore them. Traditionally, you’ll find them served alongside softened butter, coarse sea salt and crunchy baguette. Sounds simple, but when the radishes are so fresh and bursting with peppery flavor, there’s not much you have to do. I’ve also tried thinly slicing them to include in kale salads and roasting them with other late summer/early fall vegetables.
Every year around this time, I get the urge to bake. I don’t know whether it’s the falling temperatures or colorful leaves, but the transition from summer to fall always has me searching for baking inspiration. My first project this season was a gluten free apple and almond cake. Inspired by Great British Chefs, this cake was made with almond flour and naturally sweetened only with dates and apples, although you would never know it. Let me tell you – clean eating never tasted so good. Plus, it’ll make your kitchen smell like fall.
Check out one taste at a time’s instagram for more!