All posts filed under: Food

La pâte à crêpe

French saying : « À la Chandeleur, l’hiver se meurt ou prend vigueur (On Candlemas Day, winter either dies or becomes stronger)

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Flourless Chocolate Cake with Orange Zest

My go-to recipe for those numerous times I find myself needing to have a dessert ready before leaving for a dinner party/picnic/event a half hour later. A beautifully dense and chocolatey dessert that only improves if you have leftovers and is absolutely perfect next to an espresso! Ingredients 200 grams chocolate (the Trader Joes baking chocolate works divinely + is very reasonably priced) 1 stick of butter, diced 3 eggs, separated 4-5 tablespoons of sugar (after you’ve tried it once, you can sweeten it to your taste, I tend to like it on the pure chocolatey side) zest from one orange 1. Set oven to 360F and butter mold (using the wrapping from the butter used in the recipe makes it too easy!) 2. Melt chocolate and butter together in a bowl, either au “bain marie” or in the microwave if you are low on time 3. Beat egg yolks with the sugar until it lightens and add the orange zest 4. Once chocolate + butter mixture is melted, mix in the yolks  + sugar …

Riz au Lait

Good day for a Riz au lait (Rice pudding) very little sugar and lemon zest, most refreshing of all deserts if you are willing to stay around the stove for a while. 1/2 gallon of whole milk 3 soup spoons of sugar 3/4 of a cup of japanese or arbirio rice zest of one organic lemon a little cinnamon or cinnamon sugar for serving Empty the milk in a large pan and start heating it. Add the sugar, rice and lemon zest. Whisk regularly with a spoon so that the rice does not stick to the bottom. Once the milk is hot, reduce to minimum heat and let it simmer for about an hour  or so until the milk  had evaporated and boiled down thus has a thicker consistency. There is no secret to this recipe but  patience, just like the Mongolian mama in the fabulous film The Story of the Weeping Camel, you have to be around the stove and stir and stir the milk. Warning: do not increase the heat because the milk …

French Madeleine Recipe

Ingredients for about 24 madeleines 120gr of butter/ 1 stick + 30gr / 1/4 of a stick of butter for the molds 1 lemon zest and juice 200gr / 1 7/8 cups of all purpose flour + a teaspoon of baking powder 3 eggs 140gr / 5/8 of a cup  of sugar 3 table spoons of milk  **** Melt the butter and let it cool a little. Rind the lemons and extract their juice. If you are using a food processor (such as a Kitchen Aid) you can actually put all the ingredients together and turn it on for about 30 seconds, making sure that its well mixed and no flour has remained unmixed at the bottom of the bowl. If you are doing this by hand than start mixing the eggs and sugar, add the flour and baking powder followed the melted butter, the milk and the  lemon zest + lemon juice. Your mixture should be homogenous but relatively dense. Let it rest at least 15mn in the fridge,  you can actually make it …