tag:blogger.com,1999:blog-1188448012085109502024-03-06T03:17:13.475-05:00Charlotte & SpiceC&S brings a taste of the world to your table. You will find everyday recipes as well as more elaborate ones, from weekly dinner to a special occasion menu. Give your feedback, ask questions. Welcome!Anonymoushttp://www.blogger.com/profile/17829005259839060903noreply@blogger.comBlogger183125tag:blogger.com,1999:blog-118844801208510950.post-34324600684302894642015-06-15T16:49:00.002-04:002015-06-15T16:49:51.406-04:00Mussels with Chorizo<div style="text-align: center;">
<span style="background-color: white; color: #222222;"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b>Mussels with Chorizo</b></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Serves 6</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0IP10FJWNK0u0Ge9EWrmSy_M9qGUrHvtcyYGSBVjSlwrQ2Xy6y_2wA1o-PDb0M_ETEHblKGfHvrsjclh1Mq0PgMKmSCcwK7qBCQapCRgUxbQlA22QmA9HkHlrP6QEd2zmq9OM0zyImohF/s1600/IMG_8543.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0IP10FJWNK0u0Ge9EWrmSy_M9qGUrHvtcyYGSBVjSlwrQ2Xy6y_2wA1o-PDb0M_ETEHblKGfHvrsjclh1Mq0PgMKmSCcwK7qBCQapCRgUxbQlA22QmA9HkHlrP6QEd2zmq9OM0zyImohF/s320/IMG_8543.JPG" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #222222;"><br /></span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #222222;">4 bags mussels</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">2 chorizo links</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">2 shallots, chopped</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">4 garlic cloves, minced</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">2 cups halved cherry tomatoes</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">1 tsp red pepper flakes</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">3 cups dry white wine</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Olive oil</span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Heat the olive oil. Add the shallots and cook 3 min.</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Add the garlic and chorizo. Cooks another 3 min.</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Add the cherry tomatoes. Cook 3 min.</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Add the white wine and bring to boil. Cook a few minutes until reduced.</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Add the mussels and cover.</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Cook, stirring until they are all open.</span><br style="background-color: white; color: #222222;" /><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Serve over pasta or on its own. You will need bread for the sauce!!!!</span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #222222;"><br /></span></span>Anonymoushttp://www.blogger.com/profile/17829005259839060903noreply@blogger.com0tag:blogger.com,1999:blog-118844801208510950.post-76652676993514396932014-10-19T10:21:00.000-04:002014-10-19T10:21:44.023-04:00Pumpkin Spice MuffinsIt this fall after all and what says it better that pumpkin??? We traveled to Vermont last weekend to visit Dylan at Norwich University. Julie met us there from Umass Amherst, while Emilie had to stay home for SATs.<br />
Being on the road means eating out every meal! And we did find some nice local places, one of them the Rochester Cafe and Country Store, on Rte 100. I had scrambled eggs and a toasted Pumpkin Spice Muffin that was just right!!! So now I had to try and make it at home and here is my version!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPJeGD3n2qiDz9tFh28wlCd3BJrcDV4fC9e2P7mP29qM2FsQi_8i2BUSviRQJfIMpQiV8BNL5ZcUfJIXWH-etS8XEUNx0gsg3bLUE6z17d2Jt8eI8LIsYfxCglo_8aXRrC_4jAsn4-2v98/s1600/IMG_7969.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPJeGD3n2qiDz9tFh28wlCd3BJrcDV4fC9e2P7mP29qM2FsQi_8i2BUSviRQJfIMpQiV8BNL5ZcUfJIXWH-etS8XEUNx0gsg3bLUE6z17d2Jt8eI8LIsYfxCglo_8aXRrC_4jAsn4-2v98/s1600/IMG_7969.JPG" height="425" width="640" /></a></div>
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<span style="font-size: x-large;">Pumpkin Spice Muffins</span></div>
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4 eggs<br />
1 cup plain Greek yogurt, or sour cream<br />
3 cups pumpkin puree ( I use canned!)<br />
1 cup dark brown sugar<br />
16 Tbsp (1/2 lb) butter, melted<br />
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4 1/2 cups all purpose flour (I intend to try with whole wheat flour...!will keep you posted)<br />
2 Tbsp baking powder<br />
1 tsp baking soda<br />
a pinch of salt<br />
3 Tbsp ground cinnamon<br />
3 Tbsp ground ginger<br />
a pinch of ground clove<br />
a pinch of ground white pepper<br />
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1 1/2 cup golden raisins<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ATMeSfZgb0JWTO4EL4mKR_grgtbXAhyphenhyphen7JQh_ASNxvHOyLl2VPznFzzQg1mshzF55-aZvsmXJXUWACY-1C1lN1YS3IPNzyhXsE4N-3Oex0kLadI2nMMre2qoTBKX_Dcju9aXE3MQQjekL/s1600/IMG_7964.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ATMeSfZgb0JWTO4EL4mKR_grgtbXAhyphenhyphen7JQh_ASNxvHOyLl2VPznFzzQg1mshzF55-aZvsmXJXUWACY-1C1lN1YS3IPNzyhXsE4N-3Oex0kLadI2nMMre2qoTBKX_Dcju9aXE3MQQjekL/s1600/IMG_7964.JPG" height="266" width="400" /></a><br />
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Preheat the oven to 350F. Line the muffin pans with muffin papers.<br />
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In a large bowl, mix the first 5 ingredients.<br />
In another bowl, mix all the dry ingredients, Add to the wet ingredients until blended. Add the raisins.<br />
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Using a 2oz ice cream scoop, scoop the batter in the prepared muffin pans. Bake for about 30 Minutes, or until an inserted toothpick comes out clean.<br />
Let cool and enjoy for breakfast, toasted with a bit of butter!!Anonymoushttp://www.blogger.com/profile/17829005259839060903noreply@blogger.com0tag:blogger.com,1999:blog-118844801208510950.post-63870756616765055422014-10-13T12:55:00.007-04:002014-10-13T12:57:16.532-04:00Cardamom Thumbprint CookiesThese easy and so tasty cookies are perfect for any occasion! I will make them for a bake dale this weekend!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXO2MrxccGMB_4qGUcXKorfFUSl4WKVxvOsOa1DHkId4IUUfxTm0Nc6OqTwXPzp_YxuSLFpbF7_yREZWRlKBDiE2AIcjC27_N06ciOaLlBnuHYbC6dBDZVekmZVZ9Q6_ToAs9ul5fO_XkU/s1600/IMG_6619.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXO2MrxccGMB_4qGUcXKorfFUSl4WKVxvOsOa1DHkId4IUUfxTm0Nc6OqTwXPzp_YxuSLFpbF7_yREZWRlKBDiE2AIcjC27_N06ciOaLlBnuHYbC6dBDZVekmZVZ9Q6_ToAs9ul5fO_XkU/s1600/IMG_6619.JPG" height="266" width="400" /></a></div>
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<span style="font-size: x-large;"><b>Cardamom Thumbprint Cookies</b></span></div>
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1 cup almond flour<br />
1 cup all purpose flour<br />
1/2 tsp ground cardamom (I by the cardamom whole and ground it myself for fresher flavor)<br />
a pinch of salt<br />
8 oz butter, softened<br />
1/3 cup of sugar<br />
1 large egg<br />
1 tsp vanilla extract<br />
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Assorted jams, preferably seedless<br />
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Preheat the oven to 350F.<br />
Line two baking sheets with parchment paper and set aside.<br />
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In a small bowl. whisk together the flours with the ground cardamon and salt.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPxIXbcGJ8K3UXCYTCSiDa0WdJHnF82fO1k1x8yLA0moJMTg3okzkVabGHTjRzsp9Tms59P0c4AO2D4gv0YkZ8UaOsWhrju8c6xjDcBH60uX_27k5jxoMHgPsKmDk-0-RX-0huBbXWk6SS/s1600/IMG_6622.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPxIXbcGJ8K3UXCYTCSiDa0WdJHnF82fO1k1x8yLA0moJMTg3okzkVabGHTjRzsp9Tms59P0c4AO2D4gv0YkZ8UaOsWhrju8c6xjDcBH60uX_27k5jxoMHgPsKmDk-0-RX-0huBbXWk6SS/s1600/IMG_6622.JPG" height="212" width="320" /></a>Beat the butter and sugar in the bowl of a stand mixer until light and fluffy. Add the eggs and vanilla. add the dry ingredients and beat at low speed to blend.<br />
Transfer the dough to a board and knead a few times to form into a ball.<br />
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Using a small ice cream scoop, drop the cookie dough onto the prepared sheet pans, about one inch apart. Using your thumb, or the back of a teaspoon, make an indentation in the center of the cookie. Bake for about 10 minutes, until slightly firm.<br />
Pull the cookies from the oven and press again. Fill with the jams and bake for an additional 7 or 8 minutes<br />
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Take the cookies out of oven and let cool.<br />
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Enjoy!<br />
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<br />Anonymoushttp://www.blogger.com/profile/17829005259839060903noreply@blogger.com0tag:blogger.com,1999:blog-118844801208510950.post-89732313951279595722014-10-13T12:32:00.003-04:002014-10-13T12:32:48.034-04:00Spiced Cranberry Bunt CakeThis is a nice fall coffee cake, easy to make and stays moist until the end! And very Cape Cod-ish!!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXJA_nPUGW-41XRnisDeu_640cgB7ds_OZ5ePTbjcK65NzuRrST5mLqrFPZrxuJdilNxJ8cr_dncG5waZtUSjj3jFlxjNK3FeTqRw4lPDCw11y_jkF1S-MOp0xG621VKHSz9ukDzAaWIHf/s1600/IMG_7947.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXJA_nPUGW-41XRnisDeu_640cgB7ds_OZ5ePTbjcK65NzuRrST5mLqrFPZrxuJdilNxJ8cr_dncG5waZtUSjj3jFlxjNK3FeTqRw4lPDCw11y_jkF1S-MOp0xG621VKHSz9ukDzAaWIHf/s1600/IMG_7947.JPG" height="213" width="320" /></a></div>
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<span style="font-size: x-large;"><b>Spiced Cranberry Bunt Cake</b></span></div>
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<b>Cake</b>:<br />
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2 cups whole wheat flour<br />
2 cups almond flour<br />
2 1/2 tsp Chinese five-spice, ground<br />
1 tsp baking powder<br />
1/2 tsp baking soda<br />
1/2 tsp salt (unless like me you use salted butter)<br />
1/2 tsp ground cinnamon<br />
1/2 tsp ground ginger<br />
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1 cup butter, at room temperature<br />
1/2 cup sugar<br />
1/2 cup brown sugar, light or dark as you prefer<br />
3 large eggs<br />
2 tsp vanilla extract<br />
1 cup plain Greek yogurt<br />
1 cup toasted chopped walnuts<br />
1 1/2 cup fresh cranberries<br />
1/2 cup dried cranberries<br />
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<b>Icing</b>:<br />
1/3 cup powdered sugar<br />
4 tsp orange juice<br />
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Preheat the oven to 350F.<br />
Butter and flour a Bundt pan. Set aside.<br />
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Whisk together the first 8 ingredients to blend. Set aside.<br />
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Beat the butter in the bowl of a stand mixer until creamy. add both sugars and beat agin until light and fluffy.<br />
Add the eggs, one at a time. Mix well after each addition.<br />
Beat in the vanilla extract, then the yogurt.<br />
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Add the dry ingredients to the bowl and beat until just blended. Fold in the walnuts and cranberries and transfer to prepared Bundt pan.<br />
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Bake for about one hour. A pick inserted in the center of the cake should come out clean.<br />
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Unmold on rack and cool completely.<br />
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Icing:<br />
Stir the powdered sugar and 2 tsp of orange juice. mix well. add more juice until consistency of heavy cream is achieved.<br />
Drizzle the icing over the top of the cake. Let stand until icing sets, about half an hour.<br />
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Can be made 3 days ahead.<br />
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<br />Anonymoushttp://www.blogger.com/profile/17829005259839060903noreply@blogger.com0tag:blogger.com,1999:blog-118844801208510950.post-48628349016118002722014-09-25T16:45:00.002-04:002015-06-15T16:38:06.859-04:00Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp4YDIBMBms7Go6qufqnnAxSH4-RlBJzXaiy94pQ3bzVwsAm4nb2Ri4CbW2joqufLi5LArgIks89QoA_5BrI2NwO4p8-A-p7Cwr6xD3qvyxH7AVEPKV6lpOxdtpN44k8eUFH4Q1tbCijJO/s1600/pain2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp4YDIBMBms7Go6qufqnnAxSH4-RlBJzXaiy94pQ3bzVwsAm4nb2Ri4CbW2joqufLi5LArgIks89QoA_5BrI2NwO4p8-A-p7Cwr6xD3qvyxH7AVEPKV6lpOxdtpN44k8eUFH4Q1tbCijJO/s1600/pain2.jpg" width="400" /></a></div>
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<span style="font-size: x-large;"><b>Sourdough Bread</b></span></div>
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Here we go...Charlotte and Spice is going to be a bit different this time around! I have decided to try and make bread. So chances are you will be following my progress, good or bad, as I go through the process.<br />
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For starters, I have decided not to use yeast, but my very own Levain, or Sourdough Starter. This means that it will be at least 6 days before I can even think about the actual bread.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmj1i9QyeByTidib2dppyWne9MJLlEWTejsOwsdU0Nr7JU61KSOUlrVev257JULGuCUkcEY56aC_aVdqPdJuafsJJhbrpAoP7H4Ris3lHsEDnL_L1pTeFvqz6mO1lodaud2OHBbHWVVAyM/s1600/pain.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmj1i9QyeByTidib2dppyWne9MJLlEWTejsOwsdU0Nr7JU61KSOUlrVev257JULGuCUkcEY56aC_aVdqPdJuafsJJhbrpAoP7H4Ris3lHsEDnL_L1pTeFvqz6mO1lodaud2OHBbHWVVAyM/s1600/pain.jpg" width="400" /></a>Growing your own starter is nothing more than a chemistry experiment! You mix flour and water, keep it warm and watch the reaction!<br />
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A few words of advice...The water you use must not be chlorinated. I used the filtered water from my refrigerator. It must be lukewarm. If too cold, warm it up in the microwave for a few seconds.<br />
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The temperature of the room for the starter to grow must be between 68 and 70 degrees Fahrenheit.<br />
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I am now on day 4 and all is well!<br />
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<b>Day 1:</b><br />
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Mix 4 oz whole wheat flour with 4 oz flour in a non reactive bowl. I used a glass container.<br />
Cover loosely with plastic film and let rest at a temperature of 68-70F.<br />
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<b>Day 2</b><br />
You will have to feed the starter twice today. Try to feed at regular intervals. 9 am and 9pm seem to work well for me.<br />
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For each feeding, discard all but 4 oz starter and add 1/2 cup tepid water and 4oz flour. Cover loosely with plastic wrap and let rest at room temperature.<br />
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<b>Repeat day 2 for days 3, 4 and 5.</b><br />
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<b>Day 6</b><br />
You only need to feed your starter once today.<br />
After feeding the starter, let rest at room temperature for about 6 hours.<br />
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The starter should be bubbly and should have risen.<br />
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You can now keep the starter in the fridge and feed it once a week, letting it rest at room temperature for 6 hours before refrigerating it.<br />
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<i>Now that was the easy part!!!</i><br />
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Making the bread however is another story. I have spent the last few weeks studying recipes from all over the web...not two are the same...!<br />
And it takes a lot of timing...you can not just decide to bake the bread at the last minute! The starter has to be fed, the bread dough requires several steps, with hours of resting, or proofing, in between.<br />
<br />
Patience is key!!!<br />
<br />
<br />
<div style="text-align: center;">
My first experiment was not really a success.</div>
<div style="text-align: center;">
<br /></div>
<br />
I fed the starter in the morning and was going to bake the actual bread the next day. So far so good.<br />
I went to work - I was closing the restaurant that day - and at midnight, when I got back, I realized I had to start making the dough. It had to proof overnight. Here I am kneading the dough for at least 10 minutes, shaping the dough and, as instructed, transferring it to a bowl and let to proof.<br />
I went to bed.<br />
<br />
In the morning, I divide the proofed dough in 3 loaves, stretch the doughs, transfer them to floured bowls and back to proof. The loaves did rise, but nothing extravagant...<br />
<br />
<br />
Time for the oven. I transferred the loaves to sheet pans lined with parchment paper. I do not own the special bread basket that bakers use to bake their breads so i improvised.<br />
As I transferred to loaves, they deflated. Pouf!!<br />
I decided then to let them proof again, hoping they will rise back...well, they did but just a bit.<br />
Never mind...I baked the loaves.<br />
<br />
The bread came out shaped like...frisbees.<br />
Taste was ok, texture was ok...but it was not what I had expected.<br />
<br />
There is a lot of room for improvement!!!<br />
<br />
A couple of months later and many loaves eaten, I can now affirm that I can bake bread!! And a pretty good one too!<br />
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<br />
<br />
I used Clothilde Dessoulier's <b>1-2-3 method</b>. (author of "Chocolate and Zucchini").<br />
<br />
200 grams starter<br />
400 grams water<br />
600 grams flours (75 grams rye, 225 grams whole wheat and 300 grams bread flour)<br />
10 grams salt<br />
<br />
<br />
The night before I plan on baking the bread, I take the starter out of the fridge, feed it as usual - equal parts starter, water and flour - and leave it out.<br />
<br />
In the morning I start the bread by measuring 200 grams of the starter. Transfer to the bowl of a stand mixer. Add 400 grams of luke warm filtered water and 600 grams of flours. With the hook attachment, mix on low speed (2) for about one minute.<br />
<br />
Let rest for about 30 minutes.<br />
<br />
Now you add the salt. <b>DO NOT FORGET!!!</b> I forgot once and the bread had no taste!<br />
<br />
Mix on med-low speed for 7 to 10 minutes. The dough should come off the sides of the bowl.<br />
<br />
Cover with a towel and let rest for an hour or two.<br />
<br />
After that time has elapsed, fold the dough over itself with a sturdy spoon.<br />
<br />
Let rest for another couple of hours. If you have time and remember, repeat this last step once more.<br />
<br />
<br />
Flour a flat surface and transfer the dough on it. With a bench scraper, pull and fold the dough like a letter, int three. Do this twice.<br />
<br />
Oil and flour a souffle dish (round and high). Place the bread in it and cut a cross on the top, with a sharp knife.<br />
<br />
Set the oven for 460F, with 2 racks. On the bottom rack, place a dish with water. Place the bread on the top rack.<br />
Start the oven and bake for one hour.<br />
The bread, when turned over, should sound hollow when tapped.<br />
<br />
Let cool and rest over night. Enjoy at breakfast with butter and jam, or with cheese and wine!!!<br />
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<br />Anonymoushttp://www.blogger.com/profile/17829005259839060903noreply@blogger.com0tag:blogger.com,1999:blog-118844801208510950.post-10261778303598644502014-07-12T09:44:00.000-04:002014-07-12T09:44:32.056-04:00Clafoutis aux AbricotsA summer dessert, easy and quick to make, that everyone loves! It can be made with virtually any fruit. My favorites are cherry and apricots!<br />
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<div style="text-align: center;">
<span style="font-size: x-large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: x-large;">Apricot Clafoutis</span></div>
<br />
8 large eggs, separated<br />
3/4 cup sugar<br />
1 Tbsp vanilla extract<br />
3/4 cups all purpose flour<br />
2 cups heavy cream<br />
1 tsp salt<br />
3 lbs apricots, washed, pitted and quartered<br />
Zest of one lemon<br />
<br />
<br />
Preheat the oven to 350F.<br />
<br />
In the bowl of a stand mixer, beat the egg yolks and sugar on med-high speed until white and a ribbon forms.<br />
Add the flour, vanilla extract and heavy cream. Mix until well blended, scraping the sides of the bowl with a rubber spatula.<br />
<br />
Butter and sugar a large baking dish.<br />
Spread the fruits on the bottom of the dish. Pour the cream mixture over the fruits. Sprinkle with sugar and small butter pieces.<br />
Bake for about one hour.Anonymoushttp://www.blogger.com/profile/17829005259839060903noreply@blogger.com0tag:blogger.com,1999:blog-118844801208510950.post-40813527141710699742014-06-17T12:27:00.001-04:002014-06-17T12:27:31.071-04:00KeftasIf you are looking for something different for the grill, this is it!!! Keftas are the ultimate ground meat patties on a kebab.<br />
It finds its origins in the Middle East and there are as many different Keftas as there are people! The meats are seasoned with spices and fresh herbs, formed into sausage like patties and skewered. The Chermoula sauce that accompanies the dish is not optional!!!!!<br />
You then grill the kebabs and serve with vegetables and couscous. You can also serve the Keftas in a pita bread, like a sandwich.<br />
<br />
The basic prep for all Keftas is roughly the same, so don't hesitate to serve different varieties at once!<br />
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<br />
<div style="text-align: center;">
<span style="font-size: x-large;">Veal Keftas</span></div>
<br />
2 lbs ground veal<br />
1 onion, chopped finely<br />
1/3 cup finely chopped flat leaf parsley<br />
1/4 cup finely chopped fresh mint<br />
1 Tbsp paprika<br />
2 tsp ground cumin<br />
1/2 tsp "Ras-el-Hanout" **<br />
Sal and pepper to taste<br />
<br />
<br />
Mix all the ingredients in a large bowl. When well combined, form into small links, a bit larger than a sausage.<br />
Run the skewer through the length of the patty. Grill on high heat leaving the lid open, and turning them regularly so they don't burn.<br />
<br />
Served with the Chermoula sauce and your favorite sides!<br />
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<br />
<br />
<div style="text-align: center;">
<span style="font-size: x-large;">Beef Keftas</span></div>
<br />
3 lbs ground beef<br />
1/2 cup finely chopped flat leaf parsley<br />
1/3 finely chopped mint<br />
1 finely chopped onion<br />
salt and pepper to taste<br />
1/2 cup finely chopped sun dried tomatoes<br />
1 1/2 tsp ground all spice<br />
2 tsp ground cumin<br />
1 tsp ground cinnamon<br />
<br />
<br />
Mix all the ingredients in a large bowl. When well combined, form into small links, a bit larger than a sausage.<br />
Run the skewer through the length of the patty. Grill on high heat leaving the lid open, and turning them regularly so they don't burn.<br />
<br />
Served with the Chermoula sauce and your favorite sides!<br />
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<div style="text-align: center;">
<span style="font-size: x-large;">Chermoula Sauce</span></div>
<br />
3 cloves garlic, finely chopped<br />
3/4 cup finely chopped flat leaf parsley<br />
1/2 cup finely chopped mint<br />
1 1/2 Tbsp ground cumin<br />
1 tbsp paprika<br />
1 cup olive oil<br />
1 tsp cayenne pepper of Piment d'Espelette<br />
<br />
Mix all the ingredients in a small bowl, ending with the oil. Set aside until ready to use.<br />
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<br />
<br />
Notes:<br />
The Keftas can be prepared and shaped ahead of time and kept refrigerated until grilling time. Great for company!<br />
<br />
** a combination of spices that a store owner would make using the best spices he had in the shop. There is not a definite recipe for it, but some of the spices used are ground cumin, ground cinnamon, ground ginger, ground coriander seeds, cayenne pepper, all spice, ground cloves.....Anonymoushttp://www.blogger.com/profile/17829005259839060903noreply@blogger.com0tag:blogger.com,1999:blog-118844801208510950.post-61853578598201547942014-01-14T13:30:00.000-05:002014-01-14T13:30:19.832-05:00Creamy SpinachA tasty classic.<br />
<br />
<div style="text-align: center;">
<b><span style="font-size: x-large;">Creamy Spinach</span></b></div>
<br />
<br />
3 large bags of fresh spinach<br />
3 cloves garlic<br />
2 Tbsp olive oil<br />
<br />
<b>Bechamel Sauce</b>:<br />
1 Tbsp butter<br />
2 Tbsp flour<br />
1 cup milk<br />
1/2 tsp ground nutmeg<br />
1/2 cup grated Parmesan<br />
1/4 cup light cream<br />
<br />
Heat the butter in a medium saucepan. Add the flour and cook for 2 min., stirring with a whisk.<br />
Add the milk little by little, whisking continuously. When the sauce has thickened, add the nutmeg and Parmesan cheese.<br />
Set aside.<br />
<br />
<b><i>Cook the spinach</i></b>:<br />
Heat the olive oil in a large saute pan. Add the chopped garlic, then the spinach. Cook on medium heat, tossing the spinach leaves so that they cook evenly, 5 to 7 minutes.<br />
<br />
Reheat the Bechamel sauce. If it got to thick, use a little light cream to thin it. Pour over the spinach, mix and serve as a side dish.<br />
<br />Anonymoushttp://www.blogger.com/profile/17829005259839060903noreply@blogger.com0tag:blogger.com,1999:blog-118844801208510950.post-25006648519002120102013-11-03T10:31:00.000-05:002013-11-03T10:31:42.778-05:00Apple Sausage StuffingThanksgiving.....Probably the biggest celebration in the country. And the holiday involving the most food, that is certain!!!<br />
<br />
Here at home, we buy a fresh turkey and Bob brines it overnight. He tried to convince me to fry the bird this year, but ...no thank you!!! I like it roasted, with all the traditional sides!<br />
<br />
I have prepared the crust for the pumpkin pie (a different crust this year, but the filling stayed the same as ever), and the stuffing. And tomorrow I will finish the pie, make the turnip casserole, the cranberry sauce and the string beans!<br />
<br />
Back to the stuffing. I have over the years tried a few different recipe. One I have made a few times was a sausage and chestnut stuffing. Delicious! This year however, I read a couple of recipe combining apples and sausage. Sounds good right??!!!<br />
<br />
And for those who have turkey for Christmas...<br />
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<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: x-large;">Apple Sausage Stuffing</span></div>
<br />
<br />
Serves 10<br />
<br />
<br />
1.5 lb Whole Grain Cranberry Pecan bread (Chabaso Bakery makes the best)<br />
1 onion, sliced<br />
2 leeks, white and pale green only<br />
5 apples (Honeycrisps) peeled, cored and diced<br />
1.5 lb hot Italian sausage<br />
2 Tbsp chopped fresh sage<br />
1.5 cup chicken stock<br />
1/4 cup apple brandy<br />
1 tbsp fresh thyme<br />
Salt and pepper to taste<br />
<br />
Preheat the oven to 350 F.<br />
Dice the bread and place on a sheet pan. Bake until dried and slightly toasted, about 10 minutes.<br />
When cooled, transfer to a large bowl.<br />
<br />
Saute the onions and leeks until tender. Add the apples and sage. Cook for about 5 minutes. Add the sausage and cook for an additional 5 minutes.<br />
Add the stock, 1/2 cup at a time, and bring to a boil, reduce for 5 minutes.<br />
Add the apple brandy and the thyme. Set aside.<br />
<br />
Pour the sausage mixture over the bread and mix. The croutons should be moist, not mushy nor too crunchy.<br />
Adjust the seasonings.<br />
<br />
Transfer to a buttered baking dish, cover with a buttered sheet of foil and bake for 15-20 minutes. Remove the foil and bake for another 20 minutes, until the top is crisp and browned.<br />
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<br />
Notes:<br />
Can be made ahead and kept refrigerated, before baking.<br />
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<br />Anonymoushttp://www.blogger.com/profile/17829005259839060903noreply@blogger.com0tag:blogger.com,1999:blog-118844801208510950.post-35716607298656537532013-06-22T11:05:00.002-04:002013-06-22T11:05:41.363-04:00Raspberry TiramisuWe had our friends for dinner last night and Julie decided she would make dessert. Incredibly light and delicious. We served them in individual glasses.<br />
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<div style="text-align: center;">
<span style="font-size: x-large;"><b>Raspberry Tiramisu</b></span></div>
<br />
Serves 8<br />
<br />
<br />
6 eggs<br />
350 g (12 oz) Mascarpone cheese, room temperature<br />
140 g (5 oz) sugar total<br />
about 20 lady fingers<br />
Tequila (Jose Cuervo Gold)<br />
850 g (30 oz) fresh raspberries + a few for decorating<br />
6 crunchy chocolate cookies<br />
6 oz fresh blueberries and blackberries<br />
<br />
<br />
Place the raspberries in a bowl with 60 g (2 oz) of sugar. Crush with a fork and set aside.<br />
<br />
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.<br />
Cover with the raspberry puree and refrigerate.<br />
<br />
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.<br />
<br />
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.<br />
<br />
Pour the Mascarpone cream over the raspberries in the glasses and return to the fridge for at least 2 hours.<br />
<br />
Before serving, top with crumbled chocolate cookies and fresh whole berries. Add a mint leave for color.<br />
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<br />
Note:<br />
This dessert may be prepared a day ahead.<br />
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<br />Anonymoushttp://www.blogger.com/profile/17829005259839060903noreply@blogger.com0tag:blogger.com,1999:blog-118844801208510950.post-90032147439317198692013-06-22T11:05:00.001-04:002013-06-22T11:05:30.133-04:00Mint marinade and Mint PestoSummer 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.<br />
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<div style="text-align: center;">
<span style="font-size: x-large;"><b>Mint Marinade</b></span></div>
<br />
1 cup olive oil<br />
1 cup lemon juice<br />
1/2 cup honey<br />
10 cloves garlic, minced<br />
3/4 cup fresh mint, minced<br />
1/2 cup fresh parsley, minced<br />
1/2 cup fresh oregano, minced<br />
<br />
<br />
Mix all the ingredients together well and pour over the lamb (or any other meat) and marinate for at least 3 hours.<br />
<br />
When making lamb skewers, alternate the pieces of meat with fresh peach, onion and red peppers!<br />
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<br />
<div style="text-align: center;">
<span style="font-size: x-large;"><b>Mint Pesto</b></span></div>
<br />
1/2 cup fresh mint<br />
2 Tbsp honey<br />
2 Tbsp white wine vinegar<br />
3/4 cup olive oil<br />
Salt and pepper<br />
<br />
Place all the ingredients in a food processor and pulse until all pureed. Serve with the grilled marinated lamb.<br />
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<br />Anonymoushttp://www.blogger.com/profile/17829005259839060903noreply@blogger.com0tag:blogger.com,1999:blog-118844801208510950.post-20597514318479483242013-06-22T11:04:00.001-04:002013-06-22T11:04:47.549-04:00Pineapple MarinadeThis marinade goes well with any white meat. I used it for chicken last night and it was delicious!<br />
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<div style="text-align: center;">
<span style="font-size: x-large;"><b>Pineapple Marinade</b></span></div>
<br />
<br />
<br />
1/2 cup Pineapple juice<br />
1 cup rum (as always, I used Captain Morgan)<br />
1/2 cup fresh chives, minced<br />
1/4 cup molasses<br />
1 cup fresh lime juice<br />
8 cloves garlic, minced<br />
1/2 cup fresh ginger, minced<br />
<br />
<br />
Mix all the ingredients in a bowl and pour over the meat. let marinate for at least 3 hours.<br />
<br />
If you are making skewers, alternate pieces of chicken with pineapple pieces, onion and red peppers.<br />
<br />
Grill and serve with a side of your choice! Grilled pineapple is delicious too!Anonymoushttp://www.blogger.com/profile/17829005259839060903noreply@blogger.com0tag:blogger.com,1999:blog-118844801208510950.post-31090781968618465272013-06-22T09:24:00.000-04:002013-06-22T09:24:08.524-04:00Homemade PastaI 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.<br />
It really is not hard to make, and so rewarding! For this recipe, I followed Mario Batali's recipe. You should try too!!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-08m8KVQEyJWBnaoB6l6fghemuul6Bde7eVizQL91Dex8It0PIW0vIZ4y3KvcZVHMxWrapQ5G2aBL1CFw2o5Mr4LiWpyAV4ZYIZ2p140nCJAefnzbYrHxv1XqYDY7LcGui8CS_je2emLe/s1600/IMG_5142.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-08m8KVQEyJWBnaoB6l6fghemuul6Bde7eVizQL91Dex8It0PIW0vIZ4y3KvcZVHMxWrapQ5G2aBL1CFw2o5Mr4LiWpyAV4ZYIZ2p140nCJAefnzbYrHxv1XqYDY7LcGui8CS_je2emLe/s400/IMG_5142.JPG" width="400" /></a></div>
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<span style="font-size: x-large;"><b>Homemade pasta</b></span></div>
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<br />
Makes 2 pounds of pasta<br />
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<br />
7 cups all purpose flour<br />
11 large eggs<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNuMBLHqkFZ3P-DT62n6ZPQ9EwNDMp6xDhy_C-5X-EMsP9VW5_YRfqCPZqCJQ8cJ01vp96jOD4n3Uo30P-TMke7Bsic55StpvdQRZvb6QGO8BiKrLQhBGIWxmPx3oHlxSamIjKdYWQ4CI7/s1600/IMG_5140.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNuMBLHqkFZ3P-DT62n6ZPQ9EwNDMp6xDhy_C-5X-EMsP9VW5_YRfqCPZqCJQ8cJ01vp96jOD4n3Uo30P-TMke7Bsic55StpvdQRZvb6QGO8BiKrLQhBGIWxmPx3oHlxSamIjKdYWQ4CI7/s400/IMG_5140.JPG" width="400" /></a>Place the flour on a flat surface, such as a large cutting board or if you have granite counter tops, directly on it.<br />
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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!<br />
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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.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtO6frJppL4qIPc_Rwom6w_UmJNZrx348tmx1ix7ExqXo3tJbRCZfMzYJJucTGh2N1cdST1O9YJkgLEHRjQebKcYvduiw9WDuxVl6g2hTKdO8t1q1loEwL-xAcQ259XZthFzCae8bVk2NG/s1600/IMG_5135.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtO6frJppL4qIPc_Rwom6w_UmJNZrx348tmx1ix7ExqXo3tJbRCZfMzYJJucTGh2N1cdST1O9YJkgLEHRjQebKcYvduiw9WDuxVl6g2hTKdO8t1q1loEwL-xAcQ259XZthFzCae8bVk2NG/s400/IMG_5135.JPG" width="400" /></a><br />
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...!<br />
When done, wrap in plastic wrap and set aside for about a half hour, at room temperature.<br />
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Roll and cut as desired.<br />
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<br />Anonymoushttp://www.blogger.com/profile/17829005259839060903noreply@blogger.com0tag:blogger.com,1999:blog-118844801208510950.post-74805237415351926872013-06-22T09:04:00.000-04:002013-06-22T09:04:19.604-04:00Cherry Tomato TartThere 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!<br />
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.<br />
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!!!<br />
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<span style="font-size: x-large;"><b>Cherry Tomato Tart</b></span></div>
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Serves 8<br />
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<br />
<br />
1 sheet puff pastry (thawed if frozen)<br />
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3 Tbsp tomato paste<br />
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1 pint red cherry tomatoes<br />
1 pint orange or yellow cherry tomatoes<br />
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Fresh Basil<br />
Oilive oil<br />
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<br />
Preheat the oven to 350F.<br />
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Roll out the puff pastry and line a buttered and floured baking dish.<br />
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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.<br />
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Bake until pastry is golden and the tomatoes are cooked, about 20 to 25 minutes.<br />
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Serve as is on a buffet or with a salad as a first course.<br />
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<br />Anonymoushttp://www.blogger.com/profile/17829005259839060903noreply@blogger.com0tag:blogger.com,1999:blog-118844801208510950.post-51491419465207462612013-04-25T12:21:00.003-04:002016-04-07T11:33:18.015-04:00Chicken GallianoWell... I had never heard of Galliano liquor up until last week. It is a Toscan herbal liquor from the late 1800s. Amongst the many herbs and spices you can taste Star Anise, vanilla, ginger, lavender... You may think of Pernod, or Sambucca, but the vanilla really gives Galliano its sweetness.<br />
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As i was browsing through a few recipe, decided on trying something entirely new, I came upon this recipe in Saveur Magazine, which I have adapted a bit.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6IY2b3xIyhSB0sy5JGoHGfglwcSOUo9-f8dWEvS0zOb1J-yEd3rbISMApgXpplgDSiFA4GnVsv2PWGMyj2jUZKKZSf9aIU-aZYuFaLaj-cA7ciJMu_M7YzNcHW_7DhldNOGwbDo4xdSzO/s1600/IMG_5097.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6IY2b3xIyhSB0sy5JGoHGfglwcSOUo9-f8dWEvS0zOb1J-yEd3rbISMApgXpplgDSiFA4GnVsv2PWGMyj2jUZKKZSf9aIU-aZYuFaLaj-cA7ciJMu_M7YzNcHW_7DhldNOGwbDo4xdSzO/s640/IMG_5097.JPG" width="640" /></a></div>
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<span style="font-size: x-large;"><b><br /></b></span>
<span style="font-size: x-large;"><b>Chicken Galliano</b></span></div>
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Serves 6<br />
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6 large chicken breast. skinless<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnsQ9YY86G6pAxtd4VTGsapP-2ZeL_Cr5s5Tf15bi__iyis5RH7nWcjy7NZ-T2jYHP4rXkQtx0Gw3NKnh6U9OQNusLLkFtCi2ajms_sFJszkReRZsL_PgX9aG-HBIsNrG9BpPwHV6FGLeX/s1600/IMG_5103.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnsQ9YY86G6pAxtd4VTGsapP-2ZeL_Cr5s5Tf15bi__iyis5RH7nWcjy7NZ-T2jYHP4rXkQtx0Gw3NKnh6U9OQNusLLkFtCi2ajms_sFJszkReRZsL_PgX9aG-HBIsNrG9BpPwHV6FGLeX/s400/IMG_5103.JPG" width="400" /></a>16 oz plain goat fresh goat cheese (1 1/2 log), at room temperature)<br />
12 slices of prociutto<br />
6 cloves garlic, finely chopped<br />
4 sprigs rosemary<br />
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Flour<br />
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12 oz assorted mushrooms (crimini, shiitake...) sliced<br />
1/4 cup chopped flat leaf parsley<br />
3 cups chicken broth<br />
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5 Tbsp butter<br />
olive oil<br />
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Butcher twine<br />
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<br />
<br />
<br />
Butterfly the chicken breasts and pound until 1/8-inch thick.<br />
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In a bowl, cream the goat cheese. Add about half the garlic, and half the rosemary, finely chopped.<br />
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Spread the goat cheese mixture evenly on the chicken breasts. lay 2 slices of prosciutto on top of the cheese and roll the chicken tightly.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVFsj2M6UpBN8jmCzSJowq9wFAimy5uvXbWQX8WPbPhAhfiYm9NHSxrh_HycSKSxR000iGlQmQyqVmarBxiNHD3W4Y35cllnvMHIl-tfL7nPKGLMudgdooC3mS2s0YrKzVrEiOav4R1DBY/s1600/IMG_5106.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVFsj2M6UpBN8jmCzSJowq9wFAimy5uvXbWQX8WPbPhAhfiYm9NHSxrh_HycSKSxR000iGlQmQyqVmarBxiNHD3W4Y35cllnvMHIl-tfL7nPKGLMudgdooC3mS2s0YrKzVrEiOav4R1DBY/s400/IMG_5106.JPG" width="400" /></a>Tie the rolls with the twine.<br />
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Heat about 2 Tbsp olive oil and 2 Tbsp butter in a large saute pan. Add the mushrooms, and cook without stirring, about 5 minutes. When browned, stir and cook until tender, 5 minutes more.<br />
Transfer to a plate.<br />
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Dredge the chicken rolls in flour. In the same saute pan, heat another 2 Tbsp olive oil and 2 Tbsp butter. Add the chicken and sear all sides until golden brown. Cover and cook until cooked through, about 12 more minutes. Transfer to a plate.<br />
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In the same saute pan, add the chicken broth, the remaining garlic and rosemary, and the Galliano. Reduce by about a third, 7 - 10 minutes. Add the mushrooms, and the chicken. Turn to coat until heated through.<br />
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Transfer to a serving platter and sprinkle with the chopped parsley.<br />
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Serve with rice.<br />
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<br />Anonymoushttp://www.blogger.com/profile/17829005259839060903noreply@blogger.com0tag:blogger.com,1999:blog-118844801208510950.post-80694140234642532472013-04-13T10:49:00.000-04:002013-04-13T10:49:51.755-04:00Lamb KebabsLamb is one of our family's favorite meat. We do make a whole leg of lamb on occasion, or grill a butterflied leg of lamb too. This time, as the weather is getting a bit warmer, and we are starting to grill again, we made Lamb Kebabs.<br />
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<span style="font-size: x-large;"><b>Lamb Kebabs</b></span></div>
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Makes 16 kebabs<br />
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<br />
3 lbs boneless butterflied lamb shoulder, cut into 1-inch pieces<br />
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1 cup extra virgin olive oil<br />
3 Tbsp ground ginger<br />
3 Tbsp ground cumin<br />
1 1/2 Tbs ground cinnamon<br />
1 1/2 Tbsp Ras El Hanout (northern African mix of spices)<br />
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2 large red bell peppers, cut into 1-inch pieces<br />
1 red onion, cut into 1-inch pieces<br />
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16 bamboo skewers, soaked in water for at least one hour<br />
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In a bowl, mix the oil and the spices and mix well. Pour over the diced lamb and let marinate in the fridge for at least 8 hours or overnight.<br />
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Assemble the kebabs, alternating the meat with the peppers and the red onion.<br />
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Grill and cook to medium rare, and serve with couscous.Anonymoushttp://www.blogger.com/profile/17829005259839060903noreply@blogger.com0tag:blogger.com,1999:blog-118844801208510950.post-37984860995047411532013-04-07T12:52:00.001-04:002013-04-07T12:52:06.533-04:00Mini Chocolate Cupcakes with Butter Cream FrostingEaster...First signs of Spring...and a good excuse to indulge your sweet tooth!!! We celebrated at the Cicalis this year, although for me the celebration was short as I had to work and close the restaurant. Nonetheless, out of boredom (no internet or cable!), and maybe too because I wanted to try my new camera lens, I decided to make cupcakes. Easter calls for chocolate of course and I went to my "Cupcakes" by Martha Stewart for inspiration.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDAVkLwzQjwGdtwtGZjVn9QAyjIUsRKA2Q3R2sFDKRkmTIP7P9JP8IoXWAiwO8NW-qx-1M94LjX3Gw_dvo7ZTyCzZM5BR6_PbVBZB4cAQocXXCq6nSGt4f8XmItRSo7D8VG6tBDPrFRrf5/s1600/IMG_4968.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDAVkLwzQjwGdtwtGZjVn9QAyjIUsRKA2Q3R2sFDKRkmTIP7P9JP8IoXWAiwO8NW-qx-1M94LjX3Gw_dvo7ZTyCzZM5BR6_PbVBZB4cAQocXXCq6nSGt4f8XmItRSo7D8VG6tBDPrFRrf5/s640/IMG_4968.JPG" width="640" /></a></div>
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<span style="font-size: x-large;"><b>Mini Chocolate Cupcakes </b></span></div>
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<span style="font-size: x-large;"><b>with Butter Cream Frosting</b></span></div>
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Makes about 50 mini cupcakes<br />
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3 cups flour<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH4wVHrH881Ti_jl5zmHN5HSbiA2JusFf2E_1ciXqEOwE3GX1jnuikiJG8TcEWaL2NXMdL9y8w7u5hILqbPRe8Kug9OmX9lFANXxIqL4r4BpNI8snTX2eOafaq7CAgHrsVXUMmozEda0_C/s1600/IMG_5056.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH4wVHrH881Ti_jl5zmHN5HSbiA2JusFf2E_1ciXqEOwE3GX1jnuikiJG8TcEWaL2NXMdL9y8w7u5hILqbPRe8Kug9OmX9lFANXxIqL4r4BpNI8snTX2eOafaq7CAgHrsVXUMmozEda0_C/s400/IMG_5056.JPG" width="400" /></a>1 1/2 cups unsweetened cocoa powder<br />
2 cups sugar<br />
3 tsp baking soda<br />
1 1/2 tsp baking powder<br />
1 tsp salt<br />
4 eggs<br />
1 1/2 cup buttermilk or plain yogurt (I used my homemade yogurts)<br />
1/3 cup safflower oil (or regular vegetable oil)<br />
1 Tbsp vanilla extract (again I used my homemade vanilla extract)<br />
1 1/2 cup warm water<br />
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<a href="http://charlotteandspice.blogspot.com/2013/04/swiss-meringue-buttercream.html">Swiss Meringue Buttercream</a><br />
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Preheat the oven to 350 F.<br />
Line 2 mini cupcake pans with paper liners.<br />
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In the bowl of a stand mixer fitted with the whisk, mix together the flour, cocoa powder, sugar, baking soda and baking powder, and salt.<br />
Reduce the speed to low and add the eggs, the buttermilk or yogurt, the oil and the vanilla extract. Add the warm water. Mix until well combined and smooth. The batter will be somewhat liquid.<br />
With a ladle, divide the batter evenly into the lined cups, filling them to about 2 thirds.<br />
Bake for about 10 to 12 minutes, until a tester comes out clean. remove from oven and unmold as soon as possible to prevent further cooking.<br />
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To decorate the cupcakes, divide the buttercream and color with food coloring using only a few drops at a time until you achive the desired color.<br />
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Pipe the frosting on top of the cupcakes and enjoy!!!<br />
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<br />Anonymoushttp://www.blogger.com/profile/17829005259839060903noreply@blogger.com0tag:blogger.com,1999:blog-118844801208510950.post-1032507379841308002013-04-07T12:35:00.002-04:002013-04-07T12:53:27.164-04:00Swiss meringue buttercreamThis buttercream is a lot easier to make that its name leads us to believe, and well worth the work.<br />
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<br />
5 large egg whites<br />
1 cup sugar<br />
a pinch of salt (except if you use salted butter)<br />
1 lb butter (I do use salted butter...!) at room temperature<br />
1 Tbsp vanilla extract (I used homemade)<br />
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In the bowl of a stand mixer, whisk together the egg whites, sugar and salt. Set over a pan of simmering water and whisk constantly until the sugar has dissolved.<br />
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Fit the stand mixer with the whisk and start to slowly whisk the egg whites mixture. Gradually increase the speed and whisk until stiff peaks form. Continue whisking until it becomes glossy and completely cool, about 10 minutes.<br />
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With the mixer at low speed, add the butter, a couple of tablespoons at a time. When all the butter has been incorporated, add the vanilla extract. Switch from the whisk to the paddle attachment and mix on low speed until all there are no more air bubbles.<br />
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You can keep for up to 3 days in the fridge, or a month in the freezer, in an airtight container.<br />
Bring to room temperature before using.<br />
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<br />Anonymoushttp://www.blogger.com/profile/17829005259839060903noreply@blogger.com0tag:blogger.com,1999:blog-118844801208510950.post-56657332400079577882013-04-02T10:20:00.000-04:002013-04-02T10:20:34.607-04:00Three Layers LasagnaHello and yes, I am back! Happy New Year to all of you!!! It seems that my New Year resolution, year after year, is to update my blog more frequently. And I really try! But I have to admit that I have not had that much time to cook lately. The restaurant takes up a lot of my time, and I do not eat at home very often anymore, as I close most nights. But I will try again!<br />
My first recipe of the year is a Lasagna dish. Bob's favorite and a real cold winter not comfort food.<br />
Yes, it is time consuming, but so worth it!<br />
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<div style="text-align: center;">
<span style="font-size: x-large;"><b>Three Layers Lasagna</b></span></div>
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<br />
Serves 10<br />
<br />
<br />
2 celery sticks, diced<br />
2 carrots, diced<br />
2 onions, sliced<br />
<br />
4 bags fresh baby spinach<br />
<br />
3/4 lb assorted wild mushrooms, cut in half<br />
<br />
3 lbs lean ground beef<br />
8 hot Italian sausages, casing removed<br />
<br />
2 large cans crushed tomatoes<br />
<br />
1 cup red wine<br />
<br />
1/2 tsp Cayenne pepper (or more to taste!)<br />
<br />
1 1/2 cups ricotta cheese<br />
3 cups shredded mozzarella cheese<br />
<br />
1 head garlic, minced<br />
<br />
20 leaves of fresh basil, chopped<br />
<br />
Nutmeg<br />
Salt and pepper to taste<br />
Olive oil<br />
<br />
25 lasagna pasta (cook according to box directions.)<br />
<br />
<br />
<br />
Place a cheesecloth in a strainer and add the ricotta cheese. Let drain until ready to use.<br />
<br />
In a large sauté pan or Dutch oven, heat 2 Tbsp olive oil. Add the carrots, celery and onion. Cook until tender, remove from the pan and set aside.<br />
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In the same pan, add more oil and sauté the spinach, on medium heat. Add a teaspoon of garlic. When done, transfer to a colander and allow to drain while preparing the rest of the ingredients.<br />
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Again, in the same pan, add a little oil and the mushrooms. Add a teaspoon of garlic. When tender, transfer to a bowl and set aside.<br />
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Without adding any oil, add the meats to the hot pan and sauté until all cooked. Season with salt and pepper. When done, transfer to a large bowl with a slotted spoon. There will be some liquid left in the bottom of the pan. Discard if too fatty, otherwise reserve for the tomato sauce.<br />
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Heat the canned tomatoes in the pan. Add the wine, the remaining garlic, the Cayenne pepper, salt, the carrots, celery and onions. Add the basil and set aside.<br />
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<br />
<br />
<b><u>Assemble the lasagna</u></b>:<br />
<br />
Ladle a thin layer of tomato sauce at the bottom of the baking dish. Pace a first layer of pasta. Cover with half the meat. Sprinkle wit h mozzarella cheese.<br />
Place another layer of pasta. Spread the drained spinach evenly. Spread the ricotta on top of the spinach. Grate some nutmeg on top and sprinkle with mozzarella.<br />
Place a layer of pasta on top. Cover with the remaining meat. Add the mushrooms and ladle some sauce on top. Sprinkle with mozzarella.<br />
Place the final layer of pasta on top of the meat/mushroom layer and cover with more sauce. The amount of sauce you add varies according to each individual taste.<br />
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Bake at 375F for about 45 minutes, until bubbly. Sprinkle the remaining mozzarella and retur to the oven until melted.<br />
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Let stand a few minutes before cutting to let the juices settle.<br />
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Bon appetit!!!<br />
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<br />Anonymoushttp://www.blogger.com/profile/17829005259839060903noreply@blogger.com0tag:blogger.com,1999:blog-118844801208510950.post-3339597763804441132012-12-15T14:09:00.003-05:002012-12-15T14:09:44.141-05:00Chocolate Vanilla Buche de NoelAnother Christmas, another Buche de Noel, or Yule log.<br />
This year I have mixed a couple of past recipes, improved on the buttercream, and well...it was pretty good!<br />
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<span style="font-family: Verdana, sans-serif; font-size: x-large;">Chocolate Vanilla Buche de Noel</span></div>
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Serves 12<br />
<br />
<b><i>For the cake:</i></b><br />
6 large eggs<br />
1/4 tsp cream of Tartar<br />
3/4 cup sugar<br />
1/3 cup cocoa powder + 1 Tbsp<br />
<br />
<b><i>Vanilla buttercream:</i></b><br />
5 large egg whites<br />
1 cup sugar<br />
1 vanilla bean, split lengthwise and scraped<br />
1/3 cup water<br />
1 lb butter, cut into cubes, room temperature<br />
<br />
<br />
<b><i>Chocolate ganache</i></b>:<br />
<span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;"><i></i></span></span><br />
<div style="margin: 0px;">
<span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: x-small;"><i><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: x-small; font-style: normal; line-height: 18px;"><i></i></span></i></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">8 1/2 ounces bittersweet chocolate, chopped</span><br />
300 g heavy cream (1 1/4 cup)</div>
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<span class="Apple-style-span" style="font-family: inherit;">50 g butter (1/2 stick)</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">5 cl liqueur (your choice!) - I used Scotch for this recipe</span></div>
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<br />
<br />
<br />
<b><i>Prepare the vanilla buttercream</i>:</b><br />
<br />
Combine the egg whites and 1/3 cup of sugar in the bowl of a stand mixer fitted with the whisk. Scrape in the seeds from the vanilla bean - you can keep the empty bean in your sugar container. The sugar will take in the flavor for your next dessert recipe!<br />
<br />
Combine the remaining ingredients in a medium saucepan. Stir over medium heat until the sugar dissolves. Increase the heat and boil until a candy thermometer reaches 238F to 240F, about 5 minutes. Remove from the heat and use within 2 minutes.<br />
<br />
While the sugar is getting to desired temperature, whisk the egg whites on medium speed until soft peaks form. the mixture will be slightly opaque.<br />
<br />
Increase the mixer speed to high and slowly pour in the hot syrup down the sides of the bowl and beat until meringue forms stiff peaks. Let cool to 100F. Do not beat.<br />
<br />
Start beating meringue again on medium speed and add the butter, gradually. Make sure butter gets incorporated completely before adding more pieces.<br />
<br />
Continue beating until smooth.<br />
If the buttercream gets curdly or appears broken, reheat slightly and beat again).<br />
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<em><br /></em>
<em><br /></em>
<b><em>Make the Cake</em>:</b><br />
Preheat the oven to 350F. Butter a 15x10x1 - inch jelly roll pan, or a cookie sheet. Line the bottom with parchment paper, allowing a 1-inch overhang on the short sides. Butter and flour the paper.<br />
<br />
In the bowl of an electric mixer fitted with the whisk, beat the egg whites until foamy. Add the Cream of Tartar and whisk until soft peaks form. Add 6 Tbsp of sugar and whisk until stiff peaks form. Set aside.<br />
<br />
In another bowl, beat the egg yolks with 1/3 cup cocoa powder and the remaining 6 Tbsp of sugar until thick, about 2 minutes. Stir in 1/4 of the egg whites to lighten the batter. Fold in the remaining whites. Gently spread the batter in the prepared pan.<br />
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Bake the Genoise until the cake springs back when you press the center, about 15 minutes. Transfer pan the rack and let cool completely.<br />
<br />
Unmold on a slightly humid kitchen towel. Peel off the parchment paper.<br />
Sift remaining cocoa powder over the cake and roll tightly, lenghtwise. Set aside.<br />
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<br /></div>
<br />
<em><b>Now prepare the ganache</b>:</em><br />
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<div style="margin: 0px;">
In a medium heavy saucepan, heat the cream. Add the chocolate, butter and liqueur. Whisk and remove from the stove. Let cool, whisking regularly. The chocolate mixture should thicken, but not become too hard. </div>
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<br /></div>
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<b><i>Assemble the Yule Log</i></b>:<br />
<br />
Unroll the cake and dust with cocoa powder. Spread the vanilla buttercream evenly on the cake and, using the towel as an aid, roll the cake lengthwise (this time the towel should not be inside the cake!!).<br />
When rolled, cut about 2 1/2 inches off both sides, diagonally, and place one piece on top of the cake, slanted side down, and the other on the side, slanted side against the main body of the cake. This should look like a wood log!<br />
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Spread the ganache on the cake, in an irregular fashion, and decorate with meringue mushrooms and other Christmas decorations.<br />
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<br />
<b>Note</b>:<br />
For the buttercream, if the meringue has not cooled enough, the cream will become runny. Place the bowl on a bag of ice cubes and whisk; it should regain proper consistency.<br />
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<b>Note2</b>:<br />
It is a good idea if you like the biscuit a little more moist to brush it with an aromatic syrup (sugar and water and a liquor) before spreading the filling.<br />
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<br />Anonymoushttp://www.blogger.com/profile/17829005259839060903noreply@blogger.com0tag:blogger.com,1999:blog-118844801208510950.post-39660529629225681192012-12-15T12:40:00.001-05:002012-12-15T12:43:47.784-05:00Pumpkin Apple MuffinsFall calls for pumpkins! Everyone has a great pumpkin pie recipe... What else can we do with pumpkin, besides carving it? Try these muffins! They are great, and kids love it too!<br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;">Pumpkin Apple Muffins</span></div>
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<br />
Makes 12 muffins<br />
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4 apples (Honeycrisp or Granny Smith), diced small<br />
1 Tbsp brown sugar<br />
1/2 tsp cinnamon<br />
1/2 bag fresh cranberries<br />
<br />
1 1/2 cup (200g) flour (I used white whole wheat)<br />
1/2 cup (75 g) brown sugar<br />
1/2 cup butter (120g) room temperature<br />
1/2 15-oz can pureed pumpkin (75g)<br />
1/2 cup sour cream<br />
1 Tbsp sugar<br />
2 tsp pumkin spices (I mixed nutmeg, cinnamon and ground clove)<br />
1 tsp baking soda<br />
1 tsp baking powder (optional)<br />
2 large eggs<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_y9J8yAxAi-7Ba4F8Nr6NfjmsjGI2l9EcPSrfT0Rj3myceW8rTuwbCKZJA5N6DvNCtXRU1G1J2Eiq_sy99caVjmkbHuEt-mVZt3GkPF-MP2PVjwaSC01WN1aNDjTt3YoPug5r2fBl9e-t/s1600/IMG_3438IMG.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_y9J8yAxAi-7Ba4F8Nr6NfjmsjGI2l9EcPSrfT0Rj3myceW8rTuwbCKZJA5N6DvNCtXRU1G1J2Eiq_sy99caVjmkbHuEt-mVZt3GkPF-MP2PVjwaSC01WN1aNDjTt3YoPug5r2fBl9e-t/s320/IMG_3438IMG.JPG" width="320" /></a>Mix together the apples, cranberries, sugar and cinnamon. Set aside.<br />
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Line the muffin pan with paper cups and spray with baking oil.<br />
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Preheat the oven to 350F.<br />
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Combine the flour, brown sugar and butter in the bowl of an electric mixer set with the whisk. Beat until mixture resembles coarse meal. Set aside 2/3 cup of this mixture for the topping.<br />
<br />
Add the pumpkin, sour cream, sugar, spices, baking soda and baking powder (optional) to the remaining flour mixture and beat until smooth. Add the eggs and beat until well incorporated.<br />
Add to the apple cranberries bowl and mix to incorporate the fruits evenly.<br />
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Scoop the batter into the prepared muffin pan. Sprinkle with the reserved topping and bake for 25 minutes, checking after 20 minutes with a toothpick.<br />
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Remove from the oven and let cool and enjoy!<br />
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You can freeze in zip loc bags. Remove from bag and microwave for 1 minute.<br />
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<br />Anonymoushttp://www.blogger.com/profile/17829005259839060903noreply@blogger.com0tag:blogger.com,1999:blog-118844801208510950.post-30768682784535876522012-12-04T09:32:00.000-05:002012-12-04T09:32:32.857-05:00Pork Roast with Carrots and PotatoesSeason changes....Menu changes!!! As the leaves keep coming down, so do the temperatures. Nothing warms up the house like an oven full of a promising dinner!<br />
This one is easy and quick to prepare. Then just let it do its magic in the oven.<br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;">Pork Roast with Carrots and Potatoes</span></div>
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<br />
<br />
Serves 5<br />
<br />
<br />
<br />
One 4lb-bone in pork roast (make sure it has at least 5 chops)<br />
3 lbs potatoes, washed and cut into 1-in pieces<br />
6 carrots, sliced into 1/2 inch pieces<br />
6 garlic cloves<br />
1/3 cup olive oil<br />
2 Tbsp Herbes de Provence + 1 tsp for the roast<br />
Salt and pepper<br />
<br />
<br />
Preheat the oven to 450F.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXun-WLxKhYHKs5x9rWJU1pM7LH1aqlCmJZslAFpkHJqmYR6QlQy3_5g9EnByz9f3sTgjPk7LKZzQVeoZcKkBfb-CVAngWM2Zsf1OzkFvsRcYhNKxlqoh_AWPb8eL6qSx01p3KfPe9lDtc/s1600/IMG_4723.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXun-WLxKhYHKs5x9rWJU1pM7LH1aqlCmJZslAFpkHJqmYR6QlQy3_5g9EnByz9f3sTgjPk7LKZzQVeoZcKkBfb-CVAngWM2Zsf1OzkFvsRcYhNKxlqoh_AWPb8eL6qSx01p3KfPe9lDtc/s400/IMG_4723.JPG" width="400" /></a>Make a few incisions in the roast and insert slices of garlic in the cuts.<br />
Salt and pepper the roast evenly all over.<br />
Set aside.<br />
<br />
Place the potatoes and carrots in a large bowl. Add the olive oil and the Herbes de Provence, salt and pepper. Mix well.<br />
Transfer to baking dish.<br />
<br />
Place the pork roast on top of the vegetables (fat cap up), sprinkle with the remaining 1 tsp Herbes de Provence.<br />
<br />
Bake at 450F for about 15 to 20 minutes, until top of the roast is slightly golden.<br />
<br />
Reduce the oven to 350F and cook for another hour, or until the internal temperature by the bones reaches 160F for medium, or 165F for well done.<br />
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Serve and Bon Appetit!!!Anonymoushttp://www.blogger.com/profile/17829005259839060903noreply@blogger.com0tag:blogger.com,1999:blog-118844801208510950.post-75739606278990996092012-11-30T17:32:00.000-05:002012-11-30T17:32:06.812-05:00Chicken PiccataThis dish is usually made with veal, but thinly cut chicken breast works really well, and is a lot easier on your wallet!!!<br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;">Chicken Piccata</span></div>
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<br />
Serves 6<br />
<br />
<br />
8 thinly sliced chicken breasts<br />
1/2 cup flour<br />
olive oil<br />
4 cloves of garlic, chopped<br />
1 cup white wine<br />
1 1/2 cup chicken stock<br />
Fresh thyme, or lemon thyme if you can find it<br />
1 lemon, sliced thin<br />
<br />
<br />
Prepare the chicken:<br />
Pound the chicken breasts until about 1/4-in thick. Flour each lightly and set aside on a board.<br />
<br />
Heat the olive oil in a large saute pan. Working in batches, add the chicken cutlets and cook about 2 minutes per side. Transfer to a sheet pan and place in the oven, on 230F to keep warm. Repeat until all the chicken is cooked.<br />
<br />
Deglaze the sugars in the pan with the wine. Add the garlic, the thyme and chicken stock and bring to a boil. Add the lemon slices and reduce the sauce for 10 to 15 minutes.<br />
<br />
Transfer the chicken to a serving platter, pour the sauce on top and serve with rice.<br />
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Bon Appetit!<br />
<br />Anonymoushttp://www.blogger.com/profile/17829005259839060903noreply@blogger.com0tag:blogger.com,1999:blog-118844801208510950.post-14005465077834720022012-11-18T13:13:00.000-05:002015-11-20T11:12:59.370-05:00Chocolate MuffinsBack to baking! And the theme seems to be...muffins! I love them for snack, for breakfast...anytime! And best of all, they freeze really well and reheat in the microwave so easily. Perfect treat!<br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: x-large;">Chocolate Muffins</span></div>
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Makes 18<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ZxU-izoB4eYaQXVAybHyL2UlwlgoeS3N2r2Bmz530Ff9qRawTCvK5BeVJEyhNeoNi5s9e4zOHxAoVesE4DIG4_rL0YH26iX1kXEp3KA0K77RgEb0xoryaLi_IzxmHrBFrSBSj3dOTqfr/s1600/IMG_4741.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ZxU-izoB4eYaQXVAybHyL2UlwlgoeS3N2r2Bmz530Ff9qRawTCvK5BeVJEyhNeoNi5s9e4zOHxAoVesE4DIG4_rL0YH26iX1kXEp3KA0K77RgEb0xoryaLi_IzxmHrBFrSBSj3dOTqfr/s400/IMG_4741.JPG" width="266" /></a><br />
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3/4 cup (100g) flour (I used white whole wheat)<br />
1/4 cup (35g) brown sugar<br />
1 tsp ground cinnamon<br />
1/4 cup butter (60) room temperature<br />
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1 cup chocolate chips (Guidar dark chocolate)<br />
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3 cups White whole wheat flour (480g)<br />
1 cup cake flour (120g)<br />
1 1/3 cup unsweetened cocoa powder<br />
2 tsp baking powder<br />
2 tsp baking soda<br />
1 cup butter (120g)<br />
1 1/3 cup sugar (150g)<br />
6 large eggs<br />
2 3/4 cup sour cream<br />
3 tsp vanilla extract<br />
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Preheat the oven to 400F.<br />
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<i><u>Streusel</u></i>:<br />
Combine the flour, brown sugar cinnamon and butter in the bowl of an electric mixer set with the whisk. Beat until mixture resembles coarse meal. Set aside.<br />
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Spray 2 muffin pans with baking oil and set aside.<br />
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In a large bowl, mix the flours, cocoa powder, baking powder and baking soda. Set aside.<br />
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In a small bowl, mix together the sour cream and heavy cream. Set aside.<br />
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In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy.<br />
Add the eggs, one at a time, mixing well after each addition.<br />
Add the dry ingredients to the butter mixture, in 3 increments, alternating with the sour cream. Beat until smooth, about 2 minutes.<br />
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Scoop the batter into the prepared muffin pans, using a 2-oz ice cream scoop.<br />
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Top with the Streusel and the chocolate chips.<br />
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Lower the oven to 350 and bake for 15 minutes. checking with a toothpick. Remove from the oven and let cool before unmolding.<br />
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Bon Appetit!!<br />
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These muffins freeze really well. To reheat, place frozen muffin in microwave and heat for 30 seconds.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8_CNGGtw0Uh2J0_o5jQrDEb5c9zPIh-hjXqKqnvQKrNrdkZ0xhWedQLwnytBSioLw7DBf0HG5Rt6e03XJL7gSHZEccPvfcAocMe08kcDiKVOrmD5cHh8aCiCCw720gOZZDyCIMZ-P0E-U/s1600/IMG_4739.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8_CNGGtw0Uh2J0_o5jQrDEb5c9zPIh-hjXqKqnvQKrNrdkZ0xhWedQLwnytBSioLw7DBf0HG5Rt6e03XJL7gSHZEccPvfcAocMe08kcDiKVOrmD5cHh8aCiCCw720gOZZDyCIMZ-P0E-U/s320/IMG_4739.JPG" width="320" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/17829005259839060903noreply@blogger.com0tag:blogger.com,1999:blog-118844801208510950.post-58929725369755068422012-11-13T12:58:00.001-05:002012-11-13T12:58:16.242-05:00Lemon Cakes We had a bake sale at the restaurant last weekend, and I tried a new recipe I had found in a Whole Living magazine. I modified it a bit and it was truly delicious!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5F1-etn-uaMzvyz6egvnBnO_qeNNZncOjieQcRrakQLYqU2jl1CsYghqpOC_TGdu8DeNAxYCkWc5nPsVlmGooOKNvhfwcW_E99a3APGAWvq7DtW_qbfPd2DRX_E7KVendIHuR4ckg1JX2/s1600/IMG_4671.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5F1-etn-uaMzvyz6egvnBnO_qeNNZncOjieQcRrakQLYqU2jl1CsYghqpOC_TGdu8DeNAxYCkWc5nPsVlmGooOKNvhfwcW_E99a3APGAWvq7DtW_qbfPd2DRX_E7KVendIHuR4ckg1JX2/s400/IMG_4671.JPG" width="400" /></a></div>
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;">Lemon cakes</span></b></div>
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Makes 8 small loaves or one large one<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaW0kXcKLTHCRZ1tezt-tpIsrBv14RmI80KVdFMIO_knzXYjFNbnkdW0PLifTzAgCTTShbIkFnjgvJGXiiNEiYohnYHE4pOQqlB1VCNPrfDiO0Pkr1iMcuLYX6WTkBRhNZvrEBUJnIGY8x/s1600/IMG_4686.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaW0kXcKLTHCRZ1tezt-tpIsrBv14RmI80KVdFMIO_knzXYjFNbnkdW0PLifTzAgCTTShbIkFnjgvJGXiiNEiYohnYHE4pOQqlB1VCNPrfDiO0Pkr1iMcuLYX6WTkBRhNZvrEBUJnIGY8x/s400/IMG_4686.JPG" width="400" /></a><b><i>Cake</i></b>:<br />
1 cup olive oil<br />
2 cups flour<br />
1 cup almond flour<br />
4 tsp baking powder<br />
1 1/2 cups sugar<br />
6 eggs<br />
1 cup Greek yogurt<br />
Zest of 2 lemons<br />
1 tbsp vanilla extract, or one vanilla bean, scraped<br />
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<b><i>Topping</i></b>:<br />
1/4 cup sugar<br />
1/2 cup water<br />
1 lemon, thinly sliced<br />
1/4 cup olive oil<br />
1/4 cup Greek yogurt<br />
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<i>Cake</i>:<br />
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Preheat the oven to 350F.<br />
Oil and flour the baking pans and set aside.<br />
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In a medium bowl, whisk together the flour, baking powder and salt.<br />
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In a large bowl, whisk together the sugar and the eggs until well blended.<br />
Add the oil, the yogurt, lemon zest and vanilla.<br />
Add the dry ingredients and mix to combine. Do not over mix.<br />
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Pour into prepared pans and bake for 25 minutes., until a tester comes out clean.<br />
Let cool.<br />
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<i>Topping</i>:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEIr2jCIqSaukSQb1wiMJfDKsJYnNtmcmfyM0lKqbptAuExtlS75FO9w54mQkpDjCE_LWqm3mgenssAqbh7AlS6UXaqfZjRCYV_3Vz239VEWdTSbeD6DajgLrLgVX6NGVwenNrRd3ij-cu/s1600/IMG_4674.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEIr2jCIqSaukSQb1wiMJfDKsJYnNtmcmfyM0lKqbptAuExtlS75FO9w54mQkpDjCE_LWqm3mgenssAqbh7AlS6UXaqfZjRCYV_3Vz239VEWdTSbeD6DajgLrLgVX6NGVwenNrRd3ij-cu/s400/IMG_4674.JPG" width="400" /></a>Bring the water and sugar to a boil in a small saucepan.<br />
Add the lemon slices, in batches so the saucepan does not get over crowded. Cook until rind gets translucent, about 5 minutes. Transfer to a plate and let cool. Keep the syrup.<br />
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Reheat the syrup a little and add the olive oil and yogurt. Mix well.<br />
Add a little water if too thick.<br />
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Unmold the cakes and spoon the syrup over the top. Decorate with the candied lemon slices and enjoy!!<br />
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Notes:<br />
If you make one loaf, bake for 40 minutes.<br />
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<br />Anonymoushttp://www.blogger.com/profile/17829005259839060903noreply@blogger.com0