blogging event

A Tale Of Two Aprons

15.07.2007 23 Comments

Provencal apron is Grandma’s, the pinkish one is mine.

No recipe today but a little story or two. The weather is so bad I have been struggling with my photo session this morning so I gave up and give you a little post about a couple of things: aprons and your own Italian Chef.

Ilva, from Lucullian Delights asked food bloggers everywhere to show her their apron. When I was taking picutres of mine and explained to B. what I was doing, he had that look on his face "Weirdos…" Well, at least she did not ask us to show our feet or naked selves….!
I could not post about just one apron. There is the one I use almost everyday and the one that I keep in a kitchen drawer, much like a good luck charm.

The blue and yellow provencal inspired apron in the picture above belonged to my Grandmother Paulette. If you have been reading this site for some time, you know how important she was to me. I credit my love of anything sweet and kitchen related to my grandmother. Her kitchen was constantly in action and very much the place where all of us would gather and chat. She had a collection of aprons that would make any women jealous, rugged or pristine, lived in or barely worn. When she passed away, my mom and aunt were in charge of organizing her closets and going through all of her little things (gosh, the woman kept everything). They were going through piles and piles of clothes and other utilitary items that my grandfather could not bear to see anymore and that would be of better use to other women. I know how hard it had to be for them to do this, but there was no point in keeping all that stuff in closets and boxes. They aked my two cousins and me (we are just months apart) if there was anything of Grandma that we wanted as a souvenir, like a scarf or a handkerchief.
We all replied at the same time: "one of her aprons!" This is how we knew and remember her, presiding the kitchen, making things happen behind the scene. I don’t even know if she enjoyed cooking that much, we never talked about it, she was just good at it.

That provencal apron is interesting to me for a couple of reasons. No matter what I cook in the kitchen, everytime I take it out to look at it, I can’t help but smell it….and even if I am making a curry or a tagine, it still smells like her, even after all these years. On one of the pictures you can notice a safety pin, close to the top. This is quite funny to me because she would use a safety pins on the ones that were broken at the neck part and kept using them like that. This one, although worn and faded, is not broken, yet she had attached a safety pin to it, as if she knew it would break eventually. Can’t really tell how long she had it before she passed away, but from the look of the other ones, this one was either relatively new or well taken care of for unknown reasons. I can’t wear it though. I am afraid of messing it up and it is hers. It’s got her fit, her smell, her touch, safety pin and all.

The other apron is mine. I don’t do full length aprons like Grandma. As soon as I started working in a restaurant, I did what 99% of the other chefs did, wear mine as a half apron. Top part folded underneath, ties wrapped around twice and knotted in the front, knot folded on itself so it does not catch on anything you are working on. At the house I do the same with the few aprons that I have. Recenty I started looking into making my own with large kitchen towels, that I would turn into half aprons. I had seen a couple of crafting sites withe the project explained, seemed easy enough, but what can I say…after work, baking, and playing I don’t have much time left for sewing. I turned to my trusted Etsy site and found a great gal, Rebecca, who was making fabulous ones, exactly like I wanted, with great colors and patterns. Just a few days after ordering I was able to play it very mod in my own kitchen. I only have this one from her, but believe me, she has not heard the last of me!!

As for the Italian Chef? Lisa posted her account of the fabulous 5 days we spent together. I just want to add a few things, or at least my own memory of it!
– the look at the airport: I was just amazed they were pulling in as soon as I had gotten my luggage. Perfect timing, and less time to spend outside with weirdos!
– the dogs: I did not want Chloe to smell my dog and bark at me. Lisa’s pupps are just adorable, loving and all over the place!
– friday night liquor consumption: well, that was pretty much Hubbs and sister. I went to bed shortly after Lisa, but kept hearing them laughing so I went back to the kitchen and talked while they were getting cozy with the booze…I had water…really.
– I had only one s’mores,(but plenty of roasted marshmallows) I coud have had 3 but I was trying to behave and not show the glutton in me!!
– Sur La Table: I agree that store is evil….everytime I was picking somethig up I was thinking B. would have a fit…except for the glasses, he had "ordered" me to get her something nice and if a woman says "I covet them", well, you just got to get it!!
– cooking: oh yeah, we took our time but when I think of all the stuff we did in 2 days, I am very happy! And that tomato sauce….I am having it everyday, with everything! No more jarred!! The meatballs, well, let’s just say I scored really high with B….!!
– her husband is the sweetest man ever. He adores her and clearly worships the ground she walks on….now, if he could only teach mine how to cook!!
– she learned that keeping me up late at night meant feeding me more and more and more….!
– do not believe her about the macarons: I only helped with the piping, the rest is hers!
– if I could I would find a way for us to be neighbors. From the moment we met, there was no awckard silence, no strange moment of adjustment. We trusted each other and showed good, the bad and the ugly. Lisa has the biggest heart ever, and the knack for saying the right things at the right time. Her patience is beyond words and her 'joie de vivre' is contagious!

Stay tuned as we planned a little guest posts on our blogs. I’ll visit hers for a ratatouille dish, and she’ll come over here for her macaron adventure. If only we could do it again soon. Hopefully they can visit here soon! Thanks Lisa for everything. I was able to relax, take some time to reflect on the past few months and really have a good time. You are the most gracious host.

Lisa’s little family: Chloe the Australian Shepherd (my dog would totally make out with her), Nigel the Lhassa Apso (reminded me so much of my previous dog a black Lhassa ), and Wicked the Cat of more than 9 lives, and the pond where we relaxed a lot.

Ice Cream Pops Look Good In This!

10.07.2007 29 Comments

* Chocolate Ice Cream Pops*

These little bites of creamy goodness were too cute to keep for myself so when I shared them with the judges of DMBLGIT, I had no idea they would win a prize in the Originality category.

Thanks Bea for organizing, and Matt, Aun, Fred, Jules and Stretch for judging.

Note: I am home after 5 days visiting the rocking Lisa, chilling, cooking and baking. Gotta admit, the only walking we did was through the aisle of food and food equipment stores….! I am glad to be hugging my Cookie Monster again, but I already miss my big sister! Her warmth and "joie de vivre" are truly contagious. Stay tuned for a few surprises unexpected pictures!!

Craving Grandma’s Apricot Tart

25.06.2007 32 Comments

I have been craving my grandmother’s tart ever since I saw the first apricots at the store a few weeks ago. Well, actually I crave it all year long and while it is quite good with quality canned apricots, there is of course nothing like fresh, velvety and fragrant ones. We don’t really need a reason to indulge in our cravings. By definition, giving into them is giving into reckless abandon of our senses and indulging in what brings us comfort and joy, as temporary as it is.

When Jennifer announced this month Sugar High Friday, my brain started racing towards many a childhood favorites (and made me wonder if I did not live in a state of perpetual craving), before the only obvious dessert was Mamie Paulette’s apricot tart. It would also give me the opportunity to spend some time with my memories of watching her make the dough and filling countless times with the same love and care.

Then a few days ago, Ivonne wrote about her Nonna Pia and shared fond memories of her life and approach to cooking. I think that Paulette and Pia would have been great friends if given the chance. They both had six children and both knew how to turn the simplest ingredients into scrumptious dishes. I left Ivonne a comment mentionning Paulette’s apricot tart and she emailed me suggesting that I post about it and share my memories. She also threatened to bug me until I did…! Well, here it is my friend!

I have talked about my grandmother many times before, always mentionning her apple or apricot tarts and always making something else. Her tarts were so simple, yet so absolutely delicious that she knew to keep us happy by always having one ready. My grandparents' house has always been the place of gathering throughout the week and especially on sundays. Four out of six children ended up living within close proximity and thus started the sunday tradition of "coffee and tart" around three in the afternoon meaning if you cannot come for lunch, try to make it for dessert. Even as a teenager and young adult, I would always try to make it for tart…especially if a paper or thesis was calling my name!

There was something so soothing and comforting in seating down with her and my grandfather to sip coffee, talk about the family, the neighbors, their garden, and eat pie.

There is even a funny anedocte associated with her apricot tart. At some point her eyesight got worse and worse, and she often made two pies, freezing one in case she would be too tired one weekend to make a fresh one. We were all gathered at the dinner table one sunday evening and when dessert time came, she asked me to go fetch the tart warming up in the oven (you know, so that the ice cream on top melts faster!). I came back trying to hold the tears of laughers streaming down my face…she had mistakingly put a quiche in the oven and not the tart…. ! Everytime I make quiche or tart, I think about that day and immediately look up at the sky and whisper "Love you Grandma".

Apricot Tart

Serves 6-8 (I made individual one for pictures)

Crust:

1 1/4 cups all-purpose flour
1 1/2 Tbs sugar
1/2 cup chilled (1 stick) unsalted butter, cut in pieces
2 Tbs ice water
1 egg yolk, lightly beaten

Place flour and sugar in the bowl of a food processor, and process for a few seconds. Add butter, and process until the mixture resembles coarse crumbs. Add the ice water then the egg yolk, processing just until the dough holds together. Do not process for more than 30 seconds.
Turn the dough out onto a work surface. Place on a sheet of plastic wrap. Flatten, and form into a disc. Wrap, and refrigerate at least 1 hour before using.

Preheat oven to 350F and blind bake the tart shells: roll the dough out on a lightly floured surface, lay into tart shell, cover with parchement paper or foil, pour dry beans or pie weights on top and bake fro 15 minutes. Let cool before proceeding with the apricots.

Filling:

8 to 10 apricots, halved, pitts removed

1/2 cup milk

1/2 cup creme fraiche (sour cream can be substituted)

1/2 cup sugar

2 eggs

1/4 cup ground almonds

1/2 tsp. vanilla extract

1/2 tsp. almond extract

slivered almonds

Whisk the sugar and the eggs until pale. Slowly add the milk and creme fraiche and whick until combined. Add the extracts and ground almonds and whisk one more time. Slice the apricots, lay them in the bottom of the tart. Slowly pour the batter on top. Sprinkle some slivered almonds on top and bake until the custard is set and the tart is golden brown.

Berry Salad on Yuzu And Mascarpone Creams

14.06.2007 31 Comments

It is probably no news that I love berries, lemons, and mascarpone, but what I love when two bloggers give me the chance to put them together. Lisa from La Mia Cucina and Kelly from Sass & Veracity got together and concoted a Salad Extravaganza event in their quest to shrink their hips and thighs.

I first thought about doing a simple fruit salad with a drizzle of honey and lemon juice, maybe a dollop of barely sweetened whipped cream. However, after several email exchanges with Lisa and her desire to keep the taste and bang factor while watching what she eats, I wanted to share with her that one can keep that "wow" factor by using regular ingredients but decreasing the portion size. I too have had my battle with my thighs and over the years I have found out that they respond well the old "quality over quantity" phrase (although I have been known to have my cake and eat it too!).

I first tried yuzu in a tart purchased from the amazing pastry chef Sadaharu Aoki while in Paris last Christmas. How to describe the taste? Sometimes it is like a grapefruit or a perky tangerine in your mouth, sometimes it has a lemon kick to it, the kind that makes you gums go "ouyee" overall it just is plain good if you love citrus! I cannot find fresh yuzu fruits here but thanks to the internet the juice is easily accesible.
These "verrines" are a dessert we have often as it is light and tasty, easy to put together and extremely refreshing. Don’t tell be but I even enjoy a few spoonful in the morning before my run. With the yuzu juice, I make a simple (lower calorie) curd that I layer with a mascarpone cream spiked with lemon zest. The berries don’t really need anything else as you dip your spoon and mix them with the creams.

Berry Salad on Yuzu and Mascarone Creams:

Serves 4

For the yuzu curd:

2/3 cup yuzu juice
1/3 cup sugar
2 eggs

Combine the sugar and juice in a saucepan, and bring to a simmer.
In a small bowl, beat the eggs until light.
Beat some of the yuzu mixture into the eggs to temper. Scrape the mixture back into the saucepan and cook stirring constantly until it thickens up, about 5 minutes.Strain and refrigerate, covered with plastic wrap until ready to use.

For the mascarpone cream:

8 oz mascarpone, at room temp
1/4 cup powdered sugar
grated zest of one lemon

Mix all the ingredients together and keep at room temperatue, it will be easier to layer.

For the mixed berry salad:

1 cup cut up fresh strawberries
1 pint fresh raspberries
1 pint fresh blueberries

To assemble: layer the yuzu curd and mascarpone cream in glasses or cups and top with a generous amount of the mixed berry salad.

Hope you enjoy it ladies!

Cherry and Coconut Coffee Cake

10.06.2007 30 Comments

As I am writing this there is only one piece left of this delectable coffee cake. We had company over this morning and the six of us practically devoured it all. It took all the persuasion in the world to save this little piece for a photo opportunity. "Good" would be a small word to describe it…it brought silence to a table of people mighty hungry after a boating excursion.
I usually have a brioche ready for sunday brunches, either toasted with butter or turned into French toast, but I kept seeing coffee cakes popping on a couple of blogs and my stash of fresh cherries was demanding some attention, other than clafoutis or muffins.

I fell in love with coffee cakes a few months after moving to the US. What’s not to love in a cake filled with spices or fruit and topped with shortbread crumbs? What’s no to love in a cake so versatile that you can adapt it to the seasons ans have any time of the day? Made with coffee or served during coffee breaks, it seems to have taken a life of its own regarding ingredients much like creme brulee has its variations.

I figured that there was only a few authorities capable of giving me the "perfect" recipes, and I turned to our trusted Dorie Greenspan for ideas. I adapted her original recipes to fit the ingredients I wanted to use and since I am still on my coconut and cherry kick, well, here they are again!

Cherry and Coconut Coffee Cake, adapted from Dorie Greenspan

Serves 8

For the crumb topping:
5 Tb unsalted butter, room temp
1/4 cup sugar
1/4 cup packed brown sugar
1/3 cup all purpose flour
1/4 tsp. salt
1/2 cup almond, chopped
1/2 tsp. ground ginger

Put all the ingredients, minus the nuts in a food processor and pulse until it forms coarse crumbs. Put into a bowl, sit in the nuts , cover and refrigerate while you prepare the cake.

For the cake:
2 cups, fresh pitted cherries (can use frozen, not thawed)
2 cups plus 2 tsp. all purpose flour
2 tsp. baking powder
1/2 tsp baking soda
1/4 tsp. salt
1/4 tsp ground cinnamon
2/3 cup sugar
grated zest of one lemon
6 Tb. butter, room temp
2 eggs
1 tsp. coconut extract
1/2 cup coconut milk
1/2 cup grated unsweet coconut

Toss the cherries with 2 tsp. flour and set aside.
Combine the remaining flour, baking powder, baking soda, cinnamon, salt and grated coconut together.
With a mixer, cream the butter and sugar together with the lemon zest. Add the eggs, one at a time and add the coconut extract. Scrape the bottom of the bowl to make sure it is all combined. Reduce the speed of the mixer and add the the flour mixture and coconut milk alternately, starting and ending with the dry ingredients.
Gently stir in the cherries.
Pour the mixture in a 8×8 inch square baking dish lined with foil and coated with cooking spray. Spread the top with the crumb topping.
Bake at 350F for 50-60 minutes, or until a knife inserted in the middle comes back clean.

I have to say that this is one cake I am looking forward to make on a weekly basis and adapt it to whatever I have in the fridge or pantry.
I hope it will make a nice addition to Rosa's Sunday Brunch Event .

Pink Tagada Macarons

07.06.2007 52 Comments

Pink macarons, ok…but what is "tagada" you may ask. "Fraises Tagada" is one of my childhood favorite candies, and it is pink, and it is good and it makes me giddy like a kid again. I just like saying the name over and over! Since I introduced B. to the line of Haribo candies, the licorice rolls and "fraises tagada" have become his favorites, so it was no surprise that when we came back from Christmas with my parents in France that we had several bags tucked away in our suitcase. I thought we had gone through all the stash when I found a bag that had fallen behind my pastry box. The candy is like little pink pieces of strawberry flavored marshmallows.
I know I said May was the month of things pretty and delicate but when you read the reason why I made these, you will understand.

I started thinking about these ever since I saw Requia' post about a pink event to support the fight against breast cancer. I wanted to make them very pink and very giddy…Well, yeah I am weird: just looking at them makes me happy, feels me with hope and the color even calms me down. I put it in the back of my mind until Bea’s savory pink "verrines" reminded me it was high time I cranked up the mixer.
Cancer makes no distinction of gender, reace, age and social status. We live with cancer, know somebody with it and hold the hands of too many friends going through the same thing. Cancer is global, cancer is universal…so is hope, so is the fight against it. A few weeks ago I participated in Barbara's yellow event for LiveStrong Day, and today I want to pay tribute to all the women and men devasted by breast cancer.

I also wish to pay tribute to my grandma who found out in her early 8os (yes, you read right) that she had breast cancer. When her doctor suggested biopsies, exams, breast removal and what not, she looked at him straight in the eyes and said "you’re crazy…let me live". AH!!! And there you have it, my grandmother in a nutshell…and the essence of the way I lead my life. She passed away at 93 from a cancer that had invaded her tiny frame but never her spirits or her will to live.

Now, and before you all start to yawn…These are just plain macarons shells colored with neon pink powder dye, with different pink sparkles and filled with a "fraises tagada" and white chocolate ganache. For the macaron shells I followed a different recipe than my favored Italian meringue one, and with good results. The first tray looked like the meringue was not folded enough so I gave it a couple of extra turns and the remaining tray turned out beautiful…I think I could get addicted to this lazier method!!

Pink Macarons and Fraises Tagada White Chocolate Ganache

Shells: (original recipe here)

3 egg whites at room temp

100 g almond powder

160 g powdered sugar

40 g granulated sugar

a few drop of neon pink coloring

pink sprinkles of your choice

In a food preocessor, grind the almonds and powdered sugar togther to make sure they are really fine. Pass through a sieve and set aside.

Note: when I process them very fine, I usually skip the sieving step and just break any lumps with my fingers.

Start whipping the whites on low speed to break them up, and slowly increase as to obtain a soft foam. Slowly add the granulated suage, one TB at a time until the meringue is tight and glossy.

Stop the machine and fold in the coloring and the almond/powdered sugar. The batter should flow like magma. Try a spoonful on a plate. The little peak created by the meringue should flatten when tapped on the counter top.

Line 2 baking sheet with parchment paper and preheat the oven to 300 F.

Fill a pastry bag with the batter and drop rounds on the baking sheet. Add the sprinkles. Let dry for 30 minutes and bake for 10-12 minutes.

Once they are cooled. Fill each with about 1 Tb. of the ganache.

Fraises Tagada White Chocolate Ganache:

2 cups fraise tagada candy

1 cup white chocolate chips

1/2 cup heavy cream

Heat the cream until hot. Drop the chips and candy into the cream and stir until all are melted and come together. Let cool.

If you read French, here are some more "Fraises Tagada" recipes:

– Emmanuele’s mousse

– Samania’s yogurt

– Paris Breakfast’s fun post about the candy

Birthday Mingle: Lemon Mascarpone Charlottes

03.06.2007 31 Comments

Yesterday, June 2nd was one special lady’s birthday: Meeta from What’s for Lunch Honey? blew another candle and knowing her I am sure it was done in style surrounded by many friends and family members. Happy Birthday one more time, dear Meeta!

During the last roundup of her event Monthly Mingle, she realised it was also a year ago that she started the Monthly Mingle event. Thus, she invited us for the June edition entitled Big Birthday Bang, to make a dish for her, the guest of honor. Smart woman, not only does she get to make her birthday last a little longer but given the past roundups, she can be sure to be served some pretty tasty things!

I have only known Meeta for a few months and through her blogs (she also writes The Daily Tiffin, and asked me to join its writers pool last month), The Daring Bakers, and emails and yet I imagine her to be strong willed, warm, organized and detailed, attentive, a great friend, wife and mother. I also imagine her stylish, feminine and full of pep and colors.

I had a list a mile long list of different birthday cakes I thought about making for her and that special day but once I imagined these Lemon Mascarpone Charlottes, I really found them fit for the event. Just like I envision Meeta, they stand tall with confidence, soft and strong in flavor and yet playful at the same time. A soft and just a bit decadent lemon mascarpone surrounded by Limoncello dipped ladyfingers…enough to make you happy, not tipsy!

Lemon Mascarpone Charlotte, inspired from Mercotte:

Serves 6

1 package Italian style ladyfingers
2 eggs, separated
1 1/2 oz sugar
4 oz mascarpone cheese
150 ml. heavy cream, divided
2 tsp. powdered gelatin (1 sheet) + 1/4 cup water
zest and juice of one lemon

Syrup to dip the ladyfingers:
1/4 cup water
1/4 cup Limoncello

Sprinkle the gelatin over the water, stir and let sit to bloom.
In the meatime, warm up 5o ml. heavy cream until hot but not boiling hot. Stir in the gelatin and allow to cool.
In a large mixing bowl, whisk the mascarpone with the sugar, add 2 egg yolks and whisk until well incorporated. Add the lemon juice and zest.
Whip 2 egg whites until stiff, fold them into the mascarpone mixture.
Whip the remaining heavy cream to medium stiff peaks, and fold into the mascarpone.

To assemble the charlottes, I used 2.5 inch diameters pvc pipe cylinders (I use pvc for cold molded desserts and metal for baked ones), but you can use the diameters that you like best.
Dip the biscuits very briefly (1 second/turn/1 second/done…yes, that fast or you will end up with mush) in the Limoncello water and stand them straight one next to the other into the molds, fill with the mousse. Refrigerate until set. Trim the tops.
At this point I like to freeze the charlottes for a couple of hours, so it is really easy to unmold them. Just push through the bottom, they slide out of the molds very easily.
Decorate with sliced strawberries or whole raspberries.

Waiter There’s Something In My… Citron

29.05.2007 30 Comments

I almost missed that one, all entangled that I was in webs of spun sugar! This month’s edition of "Waiter There’s Something In My…" focuses on stuffed fruits or vegetables and is hosted by Jeanne from Cooksister.

There are those challenges when two or three recipes come to my mind and I keep oscillating between them for days…not for that one. For some reason only known to my brain (and trust me sometimes we don’t communicate very well), the only thing that came to my mind and stayed there was "Citron Givre", or Frozen Lemon, another typical bistro dessert in France back in th 70s and 80s: a hollowed lemon filled with lemon sorbet. This was my dessert of choice when I was a child, really, it never failed that anywhere we went with my parents I would either have "vacherin" (a dessert of meringue and ice cream) or citron givre. Imagine: a whole lemon stuffed with more refreshing tart and sweet lemon flavored! How fitting for the theme and the hot days we are having now!

As an adult, I did not lose my love for anything lemony but I also added a repertoire of spices, herbs and other ingredients to my palate. This particular sorbet falls more on the line of a sherbet as it contains milk but the French only have one word for "sorbet". The ice cream was inspired by Pierre Herme’s Lemon sorbet (sherbet) and kicked up a notch with crystallized ginger. The only downfalls to this particular dessert are that you don’t want to share and you wished you had more!!

Citrons Givres:

Serves 4

4 lemons
150 ml lemon juice (some coming from hollowing out the lemons + extra if needed)
150 gr. (2/3 cup) sugar
150 ml whole milk (less fat makes it curddle)
150 ml water
1/4 to 1/2 cup chopped crystallized ginger (your taste)

Slice a tiny bit off of the bottoms of the lemons so that they can sit straight (relatively speaking). Slice the top off and keep that "hat".
Scoop as much of the flesh out of each lemon and set in a fine mesh strainer set over a bowl. With your hands or the back of a spoon press as much of the lemon juice as you can and measure 150 ml. Add extra lemon juice if needed.
In a saucepan over medium high heat, bring the water and sugar to a bol. Add the ginger and let cool completely. Add the milk and the lemon juice, stir and process in your ice cream machine according to your manufacturer’s directions.
If you do not have an ice cream machine: freeze until soft serve consistency and mix with an immersion blender or whisk in a stand mixer. Put back in the freezer and repeat the operation 2-3 times, leaving enough time in between whippings for the mixture to get frozen.

Once your ice cream is ready, fill the lemon cavities and keep frozen until ready to serve.
The presentation always makes people happy and you have just made an easy bistro dessert in almost no time!!

Head over to Jeanne’s blog in a few days for a tasty roundup!

Previous Tartelette’s participations:
Waiter, There’s Something in My Brioche
Waiter, There’s Something in My Easter Basket
Waiter, There’s Something in My Pie

White Chocolate Brownies

25.05.2007 66 Comments

This has been a heck of a week…truly nerve wracking. How would you feel if somebody told you that your paycheck (you know, the thing that makes your blog look good) is somewhere out there…but 3 days late… Yep, I thought you might react the way I did and picked up a spatula, some chocolate, cracked up some eggs and made brownies…Had to work out my nerves on something and when things don’t go right I bake, I stir, I knead and I know I am not the only one. The world could have crumbled and fallen…I would not have cared…Maybe I need to take these to the bank tomorrow and they might be more understanding of a slight chance of an overdraft…!

I don’t use white chocolate that much but here it truly worked magic and gave a great fudgy brownie. Oh yes, these are great. Really…I used my "mental" brownie recipe but reduced the sugar as white chocolate is already very sweet to my taste. I am surprised I liked these that much as I did. Yes, I know "white chocolate" is not remotely close to chocolate but that velvety smooth confections is known around the world as "chocolate", so indulge me with this one before calling the chocolate police.

White Chocolate Brownies:

6 tablespoons unsalted butter
8 ounces white chocolate
2 eggs
1/4 cup sugar
1/2 tablespoon vanilla
1 cup flour
1/2 cup semisweet chocolate chips

Preheat oven to 350.
Grease and flour an 8 inch square baking pan, or line with foil.
Melt butter and 4 oz of white chocolate together in top of double boiler over hot water. When melted remove from heat and add the remaining white chocolate. Stir to blend well. Set aside. Beat the eggs and sugar until pale and thick.Add white chocolate and butter mixture, vanilla and flour. Beat just until smooth. Add chocolate chunks and mix in by hand, being careful not to overmix.
Pour into prepared pan and bake 35 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Cut into squares or bars.

They made me feel so much better that I am virtually sending them to Myriam for her second Browniebabe Of The Month event. Check out the round up sometime after June 10th.

Update: the check finally came in… phewww!

Vanilla Cardamom Ice Cream – A Taste Of Spring

05.05.2007 25 Comments

Why "A Taste of Spring"? Well, because here in South Carolina, this is just about what we have been given….a few days of clement and mellow temperature, a smidget of wind and soft blue clouds. I love spring and since I moved to SC I have been deprived of it. Scorching hot summers and mellow winters, but no spring, and don’t get me started on fall!

I knew I only had a few days to celebrate Spring and since this is a perfect "entre deux" (in between) season, I aimed to combine my 2 favorites from winter and summer.
Cardamom screams winter to me and I go through huge supplies every year: in brioches, sweet rolls, hot teas, mulled spices, moroccan dishes, creams, custards,….
As far as summer goes it should be spelled "ice cream". I tend to agree that there is no season for it but a little scoop (make mine a big bowl) of ice cream on a sultry summer day is extremely refreshing.

For this dessert, you have an ice cream maker go ahead and use it but I did not have enough room in the freezer so I froze the custard base and took it out every couple of hours or so and give it a whirl with an hand held immersion blender and everything came out perfect.

Vanilla Cardamom Ice Cream, inspired by this recipe.

4 egg yolks
2 cups half and half
4 oz sugar
1 tsp vanilla extract
5 cardamom pods, broken in half

In a large bowl, whisk the egg yolks and sugar until pale and thick, add the vanilla.
In a saucepan, on medium heat, bring the half and half and cardamom pods to boiling point but do not let it boil.
Slowly pour the hot cream onto the egg yolks mixture and stir to combine (tempering). Pour the whole mixture back into the saucepan and cook over low heat, stirring constantly, until the cream coats the back of spoon. At this point you have made a custard sauce, also known as "creme anglaise".
Let cool completely, strain the cardamom pods and refrigerate until cold. Process the custard according to your ice cream maker manufacturer’s instructions or use the hand held immersion blender described earlier.

I wish I had made 2 gallons of this…so good…so sophisticated.
I believe I have to make more if I want to have at least a couple of scoops to take to Meeta's Monthly Mingle, appropriately celebrating spring. Participate as well, so I can live Spring vicariously through you!