Saturday, June 22, 2013

Raspberry Tiramisu

We had our friends for dinner last night and Julie decided she would make dessert. Incredibly light and delicious. We served them in individual glasses.

Raspberry Tiramisu

Serves 8

6 eggs
350 g (12 oz) Mascarpone cheese, room temperature
140 g (5 oz) sugar total
about 20 lady fingers
Tequila (Jose Cuervo Gold)
850 g (30 oz) fresh raspberries + a few for decorating
6 crunchy chocolate cookies
6 oz fresh blueberries and blackberries

Place the raspberries in a bowl with 60 g (2 oz) of sugar. Crush with a fork and set aside.

Cut the Lady Fingers in 1-inch pieces and place at the bottom of the glasses. With a spoon, wet the biscuits with the tequila until soft.
Cover with the raspberry puree and refrigerate.

Separate the eggs, placing the yolks and the whites in two separate bowls. Whisk the yolks and another 2 oz of sugar, with the stand mixer on medium high speed, until light and fluffy. Add the Mascarpone cheese and whisk again until all lumps have disappeared.

Now beat the egg whites until foamy. Add another 2 oz of sugar and continue beating until stiff but not dry. Incorporate delicately to the Mascarpone mixture.

Pour the Mascarpone cream over the raspberries in the glasses and return to the fridge for at least 2 hours.

Before serving, top with crumbled chocolate cookies and fresh whole berries. Add a mint leave for color.

This dessert may be prepared a day ahead.

Mint marinade and Mint Pesto

Summer is here, and BBQ season has started! This marinade is perfect for lamb, such as the kebabs we made last night. Serve with a couscous and the Mint Pesto.

Mint Marinade

1 cup olive oil
1 cup lemon juice
1/2 cup honey
10 cloves garlic, minced
3/4 cup fresh mint, minced
1/2 cup fresh parsley, minced
1/2 cup fresh oregano, minced

Mix all the ingredients together well and pour over the lamb (or any other meat) and marinate for at least 3 hours.

When making lamb skewers, alternate the pieces of meat with fresh peach, onion and red peppers!

Mint Pesto

1/2 cup fresh mint
2 Tbsp honey
2 Tbsp white wine vinegar
3/4 cup olive oil
Salt and pepper

Place all the ingredients in a food processor and pulse until all pureed. Serve with the grilled marinated lamb.

Pineapple Marinade

This marinade goes well with any white meat. I used it for chicken last night and it was delicious!

Pineapple Marinade

1/2 cup Pineapple juice
1 cup rum (as always, I used Captain Morgan)
1/2 cup fresh chives, minced
1/4 cup molasses
1 cup fresh lime juice
8 cloves garlic, minced
1/2 cup fresh ginger, minced

Mix all the ingredients in a bowl and pour over the meat. let marinate for at least 3 hours.

If you are making skewers, alternate pieces of chicken with pineapple pieces, onion and red peppers.

Grill and serve with a side of your choice! Grilled pineapple is delicious too!

Homemade Pasta

I had not made fresh pasta since I was a child!! My father and I used to make them, once in a while, sending flour flying through the whole kitchen!!! Beside the fun of it...the taste is incredibly better that the dry pasta you buy in the store.
It really is not hard to make, and so rewarding! For this recipe, I followed Mario Batali's recipe. You should try too!!!

Homemade pasta

Makes 2 pounds of pasta

7 cups all purpose flour
11 large eggs

Place the flour on a flat surface, such as a large cutting board or if you have granite counter tops, directly on it.

Make a well in the middle and add the eggs. with a fork, or a small whisk, beat the eggs together, slowly starting to incorporate the flour. Continue adding the flour to the eggs, while keeping the shape of the well. The dough will eventually come together when about half the flour is incorporated, looking pretty messy!

When all the flour is mixed in with the eggs, you can start kneading with your hands, using your palms. You may have to add a little more flour if the dough is too sticky, or a bit of water if too dry.

Once the dough has come together, continue the kneading process, on a lightly floured surface, for a good 10 minutes. The dough should be elastic and a bit sticky. Do not skip this step...!
When done, wrap in plastic wrap and set aside for about a half hour, at room temperature.

Roll and cut as desired.

Cherry Tomato Tart

There is an air of spring in the air, always a welcome feeling after a long winter in New England. Cape Cod got its fair share of snow this year and the warming sun brings all back to life!
We celebrated Bob's birthday with my mother, my sister and her kids who came to visit from Paris. The usual group of friends was here too and Catherine and I got to cooking.
She does organize quite a few dinner parties at her apartment in the 16eme arrondissement and we served a few of her specialties! One of my favorite was the Cherry Tomato Tart. Easy, fast, and of course delicious!!!

Cherry Tomato Tart

Serves 8

1 sheet puff pastry (thawed if frozen)

3 Tbsp tomato paste

1 pint red cherry tomatoes
1 pint orange or yellow cherry tomatoes

Fresh Basil
Oilive oil

Preheat the oven to 350F.

Roll out the puff pastry and line a buttered and floured baking dish.

Spread the tomato paste on the puff pastry. Place the cherry tomato halves, cut side up, on the tomato paste. Sprinkle with chopped fresh basil and olive oil.

Bake until pastry is golden and the tomatoes are cooked, about 20 to 25 minutes.

Serve as is on a buffet or with a salad as a first course.