10 February 2013 Waffles with Raspberries and Nutella

Waffles with Raspberries and Nutella

February 10, 2013 By

WafflesThis waffle batter is super easy and makes four huge waffles. This nice part, it’ll keep in the refrigerator for up to a week if you only need to make two on Sunday morning.

Ingredients:

  • 2 eggs
  • 2 cups all-purpose flour
  • 4 tsp. baking powder
  • 2 Tbsp. granulated sugar
  • ¼ tsp. salt
  • 1½ cups milk
  • ¼ cup heavy cream
  • ½ cup vegetable oil
  • 1 tsp. pure vanilla extract
  • ¼ cup Nutella
  • ¼ cup pure maple syrup
  • ½ cup fresh raspberries (or other berries)
  • Powdered sugar for dusting (optional)

Waffle BatterDirections:

  1. Preheat waffle maker.
  2. In the bowl of an electric mixer, beat the eggs until light and fluffy, about 1 minute. Add the flour, baking powder, sugar, salt, milk, vegetable oil and vanilla to the eggs and mix until just combined, about 20 seconds. No worries, there will be some lumps.
  3. Coat the waffle maker with cooking spray. Pour a ladle of batter onto the hot waffle maker and cook until golden brown. Repeat with more waffles.
  4. Microwave the Nutella and drizzle over the waffles. Drizzle maple syrup and top with raspberries and a dusting of powdered sugar, if using.

Makes 4 waffles

Filed Under: American, Belgian, Breakfast, Chocolate, Desserts, French, Fruits Tagged With: , , ,
19 January 2013 Chocolate Mousse Bombes

Chocolate Mousse Bombes

January 19, 2013 By

1 recipe of Ghirardelli Dark Fudgy Brownies.

Chocolate Mousse

Chocolate Mousse

Ingredients for the chocolate mousse:

  • 4 oz. bittersweet chocolate, 60% – 70% cacao, chopped
  • 7 Tbsp. butter
  • 2 large eggs, separated
  • 1 Tbsp. granulated sugar
  • ¾ cup heavy cream
  • ¼ tsp. pure vanilla extract
  • Pinch kosher salt

Ingredients for the glaze:

  • 4 oz. bittersweet chocolate, 60% – 70% cacao, finely chopped
  • 2 Tbsp. light corn syrup
  • 1 cup heavy cream

Chocolate mousse directions:

  1. Microwave the chocolate and butter in a large bowl for 90 seconds, stirring every 30 seconds. Set aside to cool slightly.
  2. In the clean bowl of an electric mixer, whip the egg whites on medium-high speed until soft peaks form, 1 to 2 minutes. Slowly add the sugar as you continue to whip to stiff peaks, 3 to 4 minutes more.
  3. In another bowl, whip the cream to medium-stiff peak stage.
  4. Combine the egg yolks, vanilla and salt in a small bowl. Add the egg yolk mixture to the chocolate mixture and stir to fully combine. Add the whipped egg whites to the chocolate mixture and fold gently to incorporate. Add the whipped cream to the chocolate mixture and fold gently until fully combined – do not over-combine or egg whites will deflate.
Cutting Brownie Rounds

Cutting Brownie Rounds

Assembly directions:

  1. Place two, (3-1/4-inch diameter and 1/2-cup capacity) silicone bombe molds on a large baking sheet.
  2. Unmold the brownies and place on a large cutting board. Using a biscuit cutter or a glass close to 3-1/4-inch in diameter, cut 10 brownie rounds.
  3. Spoon ¼ cup of mousse in each mold and spread it over the insides of the molds. Refrigerate for 15 minutes. Press a brownie circle over the mousse in each mold. Cover the two molds with plastic wrap and freeze at least 12 hours or overnight.
  4. Unmold the frozen bombes on a wire rack. Place the wire rack over a baking sheet. Let the bombes thaw for 2 to 3 hours.

Glazing directions:

  1. Place the chocolate and the corn syrup in a medium heat-proof bowl.
  2. Heat the cream in a small saucepan over medium-high heat until just boiling. Pour the hot cream over the chocolate and set aside for 3 minutes. Whisk the mixture until smooth and transfer to a large measuring cup.
  1. Pour the glaze over the bombes to coat each one completely. Refrigerate the glazed bombes for at least 2 hours but not longer than 8 hours.
  2. Take the bombes out of the refrigerator about 30 minutes before serving.
Salted Caramel, Truffle and Chocolate Bombe

Salted Caramel, Truffle and Chocolate Bombe

Makes 10 chocolate bombes.

Inspired by this recipe.

Filed Under: American, Chocolate, Desserts, French Tagged With: , , , ,
9 January 2013 Coquilles Saint Jacques

Coquilles Saint Jacques

January 9, 2013 By
Coquille Saint Jacques

Coquille Saint Jacques

My girlfriend Lisa and I have similar food tastes and when I was menu-planning for New Year’s Eve and mentioned I’d seen a scallop dish I might try…she’d already seen it in Saveur and had earmarked it to show me.

Where I grew up in eastern Quebec, Coquilles Saint Jacques were pretty popular when I was a kid in the late 70s. The dish entailed a base of mashed potatoes topped with a rich béchamel sauce laden with various seafood, including scallops, then Gruyere and Mozzarella cheese were melted over the whole thing. This version is obviously more refined and delicate and features one perfectly-cooked scallop per tasting portion.

Adapted from Coquilles Saint Jacques (Gratineed Scallops), from 150 classic recipes featured in Saveur’s 150th issue

Ingredients:

  • 8 oz. button mushrooms, very finely minced
  • 6 tbsp. butter
  • 3 small shallots, finely minced
  • 2 tbsp. minced parsley
  • 1 tbsp. minced tarragon, plus 6 whole leaves, to garnish
  • Kosher salt and freshly ground black pepper, to taste
  • ¾ cup dry vermouth
  • 1 bay leaf
  • 6 large sea scallops
  • 2 tbsp. flour
  • ½ cup heavy cream
  • ⅔ cup grated Gruyère cheese
  • ½ tsp. fresh lemon juice

Directions:

  1. Heat mushrooms, 4 tbsp. butter, and ⅔ of the shallots in a medium saucepan over medium heat and cook until the mixture forms a loose paste, about 25 minutes.
  2. Stir parsley and minced tarragon into mushroom mixture and season with salt and pepper.
  3. Divide mixture among 6 cleaned scallop shells or shallow gratin dishes.
  4. Bring remaining shallots, vermouth, bay leaf, salt, and ¾ cup water to a boil in a medium saucepan over medium heat. Add scallops and cook until barely tender, about 2 minutes. Remove scallops and place each over mushrooms in shells.
  5. Continue boiling cooking liquid until reduced to ½ cup, about 10 minutes then strain. Heat broiler to high.
  6. Heat remaining butter in a small saucepan over medium heat. Add flour and cook until smooth, about 2 minutes. Add reduced cooking liquid and cream and cook until thickened, about 8 minutes. Add cheese, juice, salt, and pepper. Divide the sauce over scallops. Broil until browned on top, about 3 minutes then garnish each with a tarragon leaf.

Serves 6.

Filed Under: American, Cheese, Entrees, French, Mushrooms, Seafood, Starters Tagged With: , ,
8 January 2013 Chocolate Truffles

Chocolate Truffles

January 8, 2013 By

TruffleSomeone on Twitter shared a recipe for chocolate truffles by Alton Brown that had a great tip in it: use an ice cream scoop to coat the truffles in chocolate.

I changed a few of the ingredients and the directions, but use Alton’s basic recipe. Love using a good-quality Dutch-processed cocoa like Ghirardelli Unsweetened Cocoa Powder which is a bit bitter next to the rich chocolate ganache.

Ingredients

  • 10 ounces bittersweet chocolate, chopped
  • 3 Tbsp. butter
  • ½ cup heavy cream
  • 1 Tbsp. light corn syrup
  • ¼ cup Scotch Whiskey or Grand Marnier (for an orange flavor)
  • ½ cup Dutch process cocoa powder
  • 4 ounces semisweet chocolate, chopped
  • 4 ounces bittersweet chocolate, chopped

Truffle CentersDirections

  1. Place 10 ounces of bittersweet chocolate and the butter in a medium size bowl. Microwave for 1 minute, stirring well after 30 seconds. Allow to cool.
  2. Warm the heavy cream and the corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour over the melted chocolate mixture. Let stand for 2 minutes. Using a rubber spatula, stir gently until all chocolate is melted and mixture is smooth and creamy. Gently stir in the Whiskey. Pour the mixture into an 8” x 8” baking dish and place in the refrigerator for 1 hour.
  3. Using a melon baller, scoop chocolate into your hands and roll gently between your palms to create a ball. Place balls onto a baking sheet lined with parchment paper and return to the refrigerator for 30 minutes.
  4. Place the cocoa powder on a plate and set aside.
  5. Place the 4 ounces each of semisweet and bittersweet chocolates into a medium size bowl. Microwave for 90 seconds, stirring well every 30 seconds.
  6. Remove the truffles from the refrigerator. Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Place the truffle into the plate with the cocoa powder. Move the truffle around to coat, leaving the truffle in the coating for 10 to 15 seconds before removing to a parchment-lined baking sheet. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour then store in an airtight container in the refrigerator for up to 4 days, Serve at room temperature.

Makes about 30 truffles.

Filed Under: American, Chocolate, Desserts, French Tagged With: ,
26 December 2012 World’s Best Hollandaise Sauce

World’s Best Hollandaise Sauce

December 26, 2012 By

They are decadent and indeed not a dish to be consumed every day, but Eggs Benedict rank at the top of my list of special occasion breakfast dishes.

To me, the best part is the Hollandaise Sauce with its eggy, lemony perfectness. This recipe for the rich sauce couldn’t be easier and is also great on fish or asparagus.

Hollandaise Sauce Ingredients:

  • 7 egg yolks, at room temperature
  • 1 cup butter
  • Pinch of cayenne pepper
  • ½ tsp. sea salt
  • 2 Tbsp. freshly-squeezed lemon juice

Hollandaise Sauce Directions:

  1. Melt the butter in a small saucepan over medium-low heat. Cool for 3 minutes.
  2. In a tall container, like a pitcher, add the egg yolks. Using an immersion blender, add the butter to the yolks in a slow, steady stream until the sauce thickens, about 30 seconds.
  3. Add the cayenne pepper, the salt and the lemon juice.  Keep sauce at room temperature until ready to use.

Makes about ¾ cup.

Filed Under: American, Breakfast, Eggs, French, Sides Tagged With: , , ,
9 December 2012 Green Goddess Dip

Green Goddess Dip

December 9, 2012 By

Green Goddess Dressing’s been around since the 1920s and it seems has made a return on many restaurant menus. I made this thicker version of the dressing and served it with crudités at a recent dinner party to the delight of my guests. Sour cream could be a substitute for the crème fraiche and herbs can be changed based on what you have at home.

Ingredients:

  • 1/2 cup crème fraiche
  • 1/2 cup mayonnaise
  • 1/4 cup chopped scallions
  • 2 Tbsp. chopped fresh chives
  • 2 Tbsp. chopped Italian parsley
  • 3 anchovy filets (packed in oil)
  • 1 Tbsp. lemon juice
  • 1/4 tsp. each salt and pepper

Directions:

  1. Add all the ingredients to a food processor and blend for about 60 seconds, until the dip is creamy and green.

Makes just over a cup of dressing.

Filed Under: American, French, Sides, Vegetables, Vegetarian Tagged With: , ,
24 August 2012 Boucheron and Sharp Cheddar Grilled Cheese

Boucheron and Sharp Cheddar Grilled Cheese

August 24, 2012 By

I love grilled cheeses and I enjoy experimenting with various cheeses, breads and condiments to create new versions of the old stand-by. One variation I adore is made with sharp Vermont cheddar and Boucheron, a goat’s milk cheese from the Loire Valley of France.

Boucheron Cheese

For those not familiar with Boucheron, it is a goat cheese that has been aged so the outer layer is soft, the rind is bloomy and the center is dry and crumbly as it ages. This is not your typical goat cheese. Let it come to room temperature and it is gooey and perfect.

In this grilled cheese, I pair the Boucheron with Cabot’s Shredded Sharp Cheddar as it is just great.

Ingredients:

  • 2 tsp. mayonnaise
  • 2 slices oatmeal sandwich bread
  • ¼ cup sharp cheddar cheese, grated
  • 1/8 pound slice of Boucheron, crumbled

Directions:

  1. Heat up Panini press or a grill pan over high heat.
  2. Spread 1 teaspoon of mayonnaise on one side of each slice of bread.
  3. Arrange the cheddar and Boucheron on a un-mayonnaised bread slice and top with the second un-mayonnaised side of the second bread slice so that both mayoed sides are on the outside and the cheeses are on the inside.
  4. Place the sandwich in the Panini press and grill for 3 minutes, until golden brown.  Alternatively, place the sandwich on the grill pan (still on high heat) and top with the weight of multiple pans or a pan with a 2-3 pound weight in it and cook 1 1/2 minutes per sides.
  5. Transfer sandwich to a cutting board and cut sandwich in half using a serrated knife.

1 serving.

Filed Under: American, Cheese, Entrees, French, Sandwiches Tagged With: , , , , ,

Lemon Butter Sauce

June 15, 2012 By

This lemon butter sauce is ideal served over pan-roasted chicken, with grilled shrimp of simply boiled lobsters.

Ingredients:

  • ½ pound (2 sticks) salted butter
  • Juice of 3 lemons
  • ¼ cup heavy cream

Directions:

  1. Bring the butter to a simmer in a medium heavy pan over medium-low heat.  Cook for 3-4 minutes until the milky solids have mostly evaporated.
  2. Add the lemon juice and reduce heat to low.  Whisk in the cream and keep warm until ready to serve.

For best results, serve in a small dish over a candle burner to keep warm.

 

Filed Under: American, Canadian, French, Fruits, Sides Tagged With: , ,
13 April 2012 Herb Grilled Rack of Lamb over Minted Pea Purée

Herb Grilled Rack of Lamb over Minted Pea Purée

April 13, 2012 By

It’s springtime and for me, that means the official start of grilling season (I grill in the winter, but less often).  Using fresh spring produce is such a treat and when peas are in season, I’m drawned to rack of lamb, grilled simply over a mound of sweet, minted pea purée.

Ingredients:

  • 2 – 3/4 pound each racks of lamb, frenched and silver skin removed
  • ½ cup olive oil
  • 1 tsp. each fresh rosemary, mint, salt and pepper
  • 2 garlic cloves, finely chopped
  • Minted Pea Purée
  • Mint oil (combine ¼ cup of olive oil and 1 Tbsp. fresh mint in food processor and pulse for 1 minute)

Directions:

  1. Place the lamb in a large resealable bag and add the olive oil, herbs and garlic.  Seal the bag and massage the olive oil mixture into the meat.  Refrigerate at least 4 hours or overnight.
  2. 30 minutes before grilling, take the lamb out of the refrigerator and allow to come to room temperature.  Coat grill grates with cooking spray then light and warm to medium-high heat.
  3. Place lamb on grill and cook for approximately 10 minutes, turning once, until a meat thermometer registers 145 degrees for medium-rare or 160 degrees for medium. If the bones begin burning while grilling, wrap them in aluminum foil.  Let the lamb stand, covered in aluminum foil, 10 minutes before slicing into chops.
  4. Serve lamb over pea purée with a drizzle of mint oil.

6 servings.

 

Filed Under: American, Canadian, Entrees, French, Greek, Lamb, Vegetables Tagged With: , , , , ,
12 April 2012 Simple Minted Pea Purée

Simple Minted Pea Purée

April 12, 2012 By

Pea purée can be served with so many foods – poached salmon, grilled rack of lamb, seared scallops – the choices are endless.  While best prepared with fresh spring peas, this recipe is equally delicious made with frozen peas.

Ingredients:

  • ½ tsp. salt for the boiling water saucepan
  • 3 cups fresh peas, shelled or 2 10-ounce boxes of frozen peas
  • 2 Tbsp. grated Parmesan cheese
  • 2 Tbsp. fresh mint leaves
  • 1 Tbsp. softened butter
  • 1 small shallot, finely minced
  • ½ cup vegetable or chicken broth
  • ¼ tsp. each salt and pepper

Directions:

  1. In a medium saucepan over high heat, cook the peas in salted boiling water until tender, about 5 minutes for fresh and 3 minutes for frozen. Drain and add to a food processor (could mash by hand if need be). Add cheese, mint leaves, butter and shallot.
  2. Purée pea mixture, adding the broth a little at a time to loosen the mixture if too thick.  The end result should be a light, runny oatmeal-like-consistency purée.
  3. Season with salt and pepper then transfer the mixture to a microwaveable bowl.  Reheat in microwave for 1 minute when ready to serve.

Yields 4 servings.

 

Filed Under: American, Cheese, French, Sides, Vegetables Tagged With: , , , , ,
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