Sabjimata is Moving!

I am in the process of moving…my blog. The new address is It will pretty much be the same. But better. Right now it is not better. It is worse. But I am working hard at setting up the new site. See you there! There will be a little bit of blog silence until it is all functional and tidy. Hopefully that won’t last too long. In the meantime, be sure to like the blog on Facebook. Mmmmuh!

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Christmas Quilted Pastry

More Quilted Pastry! My son loves these. Filling: organic heavy cream, arrowroot powder, ground walnuts, anise, cinnamon, turbinado sugar, organic cherries. A little pre-Christmas spice to get us in the holiday mood. For a holiday we don't celebrate!

For the original Quilted Pastry post, click here.  For the laminated pie dough recipe used in this cookie, click here.

I have been buying produce from the discount carts at Ward's lately. You can tell I am in Florida because everything is pre-packaged. What is up with that, I have no idea. But it occurs at epidemic proportions. Anyway, these organic cherries were massively reduced. They weren't firm for eating but they weren't squishy rotten either. Just a little imperfect here and there. No matter. Baked fruit is forgiving. Cherries, thank you for accepting my apology.

I had leftover pie dough from when I made the pumpkin pie for The Client*. Organic whole wheat pastry flour and organic butter pretty much sum up the ingredients here. For my own family, I rolled it out using organic white spelt.

*By the way, this blog has been graced by The Client’s own remarks! He loved the pie. Thought you should know.


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Big Sale on Icebox Cabinet Latches!

Christopher Peacock, move over! Horton Brasses is having a huge-O liquidation sale on their current stock of period-style cabinet latches. *While supplies last*!

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Food & Wine Magazine : Food Bloggers’ Best Kitchen Design Ideas

Guess which notable food blogger made it into Food & Wine Magazine’s January issue and website? I’m happy to say that would be me, representing the veg edge à la “Suburban Chic.” I’m sure that title was meant in the kindest way possible.

I don’t have my issue of F&W yet, but do check out my kitch on the magazine’s site.

With the baby coming soon I have not had time to properly index my remodel posts, but if you want to see my entire finished kitchen, do look for the link on my sidebar.


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Recipe : Eggless Pumpkin Pie

Eggless Pumpkin Pie. For The Client. All organic food rules apply.


The Client is back! Not permanently back in my life, but back from some international travel. A few days ago he Facebooked me from India asking if I could have a pumpkin pie ready for him on the 10th, since he missed Thanksgiving. Of course, all The Client’s food rules applied: all organic, whole wheat, sucanat, no soy, no aluminum. As if I would forget!

I am indiscriminately loading pie pics to this post. Since the pie was for sale, there was no slicing it up for the camera. Nevertheless, I will give you whatever I’ve got, including the recipe.



*Laminated Pie Crust Recipe (click here)

The first thing to do is begin the pie dough. even if you are not laminating your pie dough, it is a good idea to make your dough and stick it in the fridge so it is cold when you are rolling it out. The pie dough can even be made a couple of days ahead of time and stored in the refrigerator. Leftover dough can be frozen for later use.


1 pie pumpkin

1/2 c arrowroot powder

1 cup heavy whipping  cream

2 cups sucanat

big pinch o’ salt

1 tablespoon butter

2 tspn ground cinnamon

1/2 tspn nutmeg

1/2 tspn ground ginger

pinch o’ cloves

1/2 tspn cardamom


1) Wash outside of pumpkin, removing any stickers. Slice in half, bake at 400 on a cookie sheet for about an hour or until a knife easily pierces pumpkin.

2) Remove pumpkin from oven, cool, remove seeds and strings. Much easier to do after pumpkin is cooked than before. Baking of pumpkin can be done hours or even as much as a day ahead of time

3) Preheat oven to 400. Combine in bowl or food processor the scooped out pumpkin and all the other ingredients.

4) Roll out pie dough and press into pie plate.

5) Pour mixture into pie plate, evenly spreading.

6) Put pie in oven. Reduce heat to 350. Bake for one hour. Remove from oven to cool.

7) Serve pie once cooled.

Love my Ikea pie plate!

In the past I’ve baked my pies in a 9″ pyrex pie plate, a new skool Jadeite pie plate and in a Fiestaware pie plate. They are all rather deep dishy. But on a recent voyage to the Swedish Embassy, aka Ikea, I purchased the 11″ SMARTA pie plate for seven dollars and seven dollars ONLY (plus tax). It is more quichey and I have no idea how easily the pie scoops out since I left the honor of cutting to The Client, but I love that it is not as deep. Seems like a more even bake. Next time I get my passport stamped at Ikea, I am definitely picking up a few more of these. The simple white design is perfect for food photographing and the priset är rätt! Also, I’m seriously thinking of stockpiling them for thrifty gifts.

Don’t feel like you can’t repeat pumpkin pie for your Christmas dessert table. As long as they are selling fresh pumpkins in the store, the season is right for this pie!


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Recipe : Vegan French Toast

Délicieux petit-déjeuner...

Better than pancakes, easier than waffles, French toast made from fresh bread proved just the perfect breakfast on this freezing Florida morning. I even cut some into sticks for le enfants to take to school today. Ahhh, winter. We will not be defeated by you.

This weeks loaf: braided bread. Turned out well (my kids ate multiple slices, in rapid succession, with butter). But I didn't have bread flour--only King Arthur Unbleached AP. So white! I added a few tablespoons of gluten flour to the mix and it turned out so very...spongey. Like an unbromated Wonder Bread. Very strange. I need some money to restock my bulk supplies. In the meantime, it's KA white flour from Sam's club, $6 for 10 lbs. That's how we suffer.

This morning was freezing cold in Florida! I decided to be a good mom and actually feed my children breakfast! Inspired by the wonder of yesterday's spongey bread, I gave my hand at vegan French toast. Only we are lacto-vegetarians, so I did use butter and cow milk. But the recipe below can go either way.

Recipe : Toast de France

2 cups milk (vanilla nondairy milk, coconut milk or moo milk)
1/4 cup flour
1 TBSPN sugar
1/2 tspn cinnamon
5 slices of bread cut half inch thick
cooking oil, such as coconut, or butter/buttery stick
optionals: pinch of cardamom, fresh grate of nutmeg, splash of vanilla, etc.

1)Combine milk, sugar, cinnamon, flour with whisk in shallow bowl.

2)Let sit a bit to thicken.

3)Warm cast iron skillet or whatever your pan of preference is.

4)Dredge bread through the mixture, coating both sides.

5)Melt/heat butter/oil/buttery stick.

6)Place coated bread in pan, fry over moderate heat. Flip, repeat. Remove from pan.

7) Serve with powdered sugar or maple syrup. Or both.

My son, Grégoire, was loving the cinnamon-y aroma from the get go. Here he is settling down to his breakfast. Okay, he ate it standing up--but he was at the table, which is a good thing.

Here's my little Manon, thoroughly enjoying her French toast breakfast. Notice she is sitting at a separate table from her brother. We Mirels need our personal space.

While my kids were thinking of this:

I couldn’t help remembering this:

Sadly, I had more batter left after making breakfast for the birdies. When I returned home from dropping them at school, I proceeded to cook more.

Looks good, no? Yes. I ate it. All. Now I need to sleep it off, sumo wrestler style. Such will be my Wednesday. I hear this is how French women stay so thin.


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Quilted Pastry Bars

Better than pop tarts...

While a French pastry chef I am not, a fridge of leftover this n’ thats inspired me to come up with something a little different, a little divine, a little buttery and a lot perfect. This delicate pastry is subtle and sweet, flaky and fabulous, rich and relishable. I didn’t write up any recipe, but I will surely revisit this in the future, as it was such a hit with the family. Eggless dairy and full vegan recipes to come!

Another use for my leftover laminated pie dough. I generously floured the work surface and the dough and rolled and rolled and rolled. I actually don't think I will be using the pasta maker much anymore, aside for cutting noodles. And entertaining the kids.

More leftovers. I combined half a brick of cream cheese with the cranberry relish leftover from Thanksgiving, nut/spice mixture leftover from baklava + a couple of tablespoons of turbinado and arrowroot powder. Looks frighteningly similar to the pink fluff they used to serve out at lunch in grade school.

The technique I envisioned was the same exact way I make my ravioli. This prompted me to do a Google search for "Ravioli Dolci"--sweet ravioli. Yes, it's out there. But I don't really like the sound of it and honestly, what I had in mind wasn't exactly what Google Image was turning up.

After I spread the filling thinly on one half of the dough, I folded the dough over and got out my ravioli rolling pin. That. I. Love.

As simple as that.

For some reason this strikes me as a very Scandinavian pastry. Finnish? Swedish? I guess it is the fact that I photogged it on a plate from Ikea.

If I was a bit more motivated, I may have gotten up to get my pastry roller. But I am weighted down by this baby, so I just used my dough cutter to break the solid sheet into bars. After baking in the oven at 350 for about 18 minutes, they were nicely golden and crisp. After cooling, I sprinkled with powdered sugar. Obviously. The quilted pastry bars (see, now doesn't that sound all Nordic?) were in puffs of 6 but my daughter had me cut off individual squares for her own eating pleasure.


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