“wow!” was all i could say when i got this submission from the one woman wonder behind la tartine gourmand, béatrice peltre. in its inception, for ITKW we have always worked very hard to tie the food element into the design element through the designers’ love for food. we thought, however, that we’d add another type of artist to the mix– the food photographer and stylist. i think beatrice really puts the design*sponge aesthetic into practice with the styling of her recipes for this week’’ submission (what’s more design*sponge than marimekko?!). if this is spontaneous for beatrice, i can’t wait to see what is a planned meal for her! you can see her personal photography portfolio here. but for her full meal (dark chocolate and nut muffins , pea soup and bi-color soup) click here. enjoy! -kristina
about béatrice: béatrice peltre is a freelance food writer, stylist and photographer. she is the author of the award-winning food blog “la tartine gourmande” in which she shares anecdotal stories about her passions: cooking, family, travel, design, styling and photography. she was born and raised in a small rural village in northeastern france, in a family where food and its traditions played an essential role – this is where she draws a deep respect for beautiful organic homemade food. she graduated from the université de metz in france and worked as a french teacher in the united states and new zealand. she currently lives in boston with her husband, founder of stylefeeder. when she is not preparing, styling and photographing food, she travels around the world and enjoys exploring and photographing new cultures.
Dark chocolate and nut muffins
(For 6 muffins)
7 Tbsp butter, soft + for the molds
1/2 cup blond cane sugar
3 large eggs
1/4 cup milk, 2%
1/2 cup quinoa flour (80 g)*
1/2 cup amaranth flour (60 g)*
1/2 cup brown rice flour (80 g)*
Pinch of salt
1 tsp baking powder
2 oz chopped dark chocolate, 64 % cocoa
1/3 cup green shelled unsalted pistachios
1/4 cup pecans, chopped
1 Tbsp poppy seeds
*These can be found in organic stores; they can also be substituted for all-purpose flour.
Preheat your oven at 350 F.
Grease six muffin molds, or paper moulds.
Chop the chocolate coarsely; set aside.
Chop the pistachios and pecans coarsely; set aside.
Place the flours, salt and baking powder in a bowl; set aside.
If you have a stand mixer, place the butter and sugar in the bowl and work until the batter is smooth and creamy, light in color (or do it by hand).
Add the eggs, one by one, waiting that the previous one is well incorporated before adding the next. Add the milk and mix.
Add the dry ingredients slowly while beating. Mix only until everything is well incorporated.
Fold in the chocolate, nuts and poppy seeds.
Divide the batter between the molds, about 3/4 full each.
Bake for about 30 min, or until the blade of a knife comes out dry when inserted.
Remove and let rest for a few min before unmolding on a rack.
These muffins keep for a few days but are even better eaten the first day.
Bicolor soup
(For 4 people)
The white soup, potato soup:
1 lb potatoes, peeled and diced
1 sunchoke, peeled and diced
½ fennel bulb
1 celery branch
1 shallot, peeled and chopped
Water to cover, or homemade vegetable broth (see recipe here)
1 sprig of thyme
Salt and pepper
3 Tbsp crème fraîche
1 Tbsp fresh parsley, chopped
2 Tbsp olive oil + dash to serve
Fleur de sel
The green soup, pea soup:
1 cup green peas (11 oz) (frozen or fresh)
1 sunchoke, peeled and diced
1 small broccoli head (about 3 oz), diced
½ bulb fennel, diced
1 celery branch, diced
1 shallot, peeled and chopped
Water to cover, or homemade vegetable broth (see recipe here)
1 sprig of thyme
Salt and pepper
3 Tbsp crème fraîche
1 Tbsp fresh parsley, chopped
2 Tbsp olive oil + dash to serve
Fleur de sel
Prepare the two soups following the same steps. Take a large thick-bottomed pot and heat the oil on medium heat. Add the shallot and cook without browning (about 1 min). Add the chopped vegetables and cook for 5 min on medium to low heat. Cover with broth or water. Simmer covered for 20 min, until fork tender. Stop the heat and mix with a blender. Add the cream and mix. Season with salt and pepper, to taste. To serve, place a small ring mold inside a soup bowl and pour one soup outside the ring, the other inside. Remove the ring. Serve with freshly chopped parsley, a dash of olive oil and fleur de sel sprinkled on top.
Accompany with tartines (slices of whole grain bread with various toppings of your choice, equivalent to open faced sandwiches).
Why Beatrice chose these two recipes:
I chose these two recipes — a vegetable soup; individual chocolate and nut cakes — because they are typical of the foods I enjoy preparing at home, the daily fare for a simple spontaneous lunch taken with friends, or for my husband and I. They are homey, healthful, delicious and easy to make. I like to eat my soups with little nibbles on the side too, such as tartines with various toppings, or like in this case, buckwheat and buttermilk blinis topped with crème fraîche, smoked salmon and slices of fingerling potato and green apple. Then, a dash of fleur de sel sprinkled on top always completes the dishes.
Note: The tea cups are by Marimekko and the bowls are by French artist Claire Vallée and she can be found in the 7th district in Paris, 11 rue de Saint Simon.