Entraña, mi favorita!

Today, as I left class and wandered into the technicolor sea of flowers, fruits, vegetables, meats and fish of my Parisian marché, I stopped at a butcher stand and my eyes caught sight of what I thought would not exist here...entraña! I had to rub my eyes a couple of times and verify with the butcher at once to make sure the meat I saw was what I thought it was. And it sure darn was! Entraña, or hanger steak, is my FAVORITE from the Argentinian parrillada, well, apart from chorizo. It is extremely flavorful, juicy, and tender when done right. In my eyes, it is sacrilege to have this well done, I will personally berate you (jk, but Karma is a sneaky sneaky thing). I use to have it on the medium well side when I was younger, but I learned better in the recent years. It is unnecessary to marinade or put a sauce on it, just salt and pepper. Even by itself! Or sliced thinly in a homemade pho...mmm. Possibilities endless!

Serves 2

500 grms     hanger steak (a nice piece each...pretty much!)
2     cups     chopped mushrooms
1     cup       chopped leeks
1/2  cup       chopped bell peppers
1/2  cup       chopped white onion
1     tsp        minced ginger
1/2  tsp        olive oil
2 splashes   low-sodium soy sauce
sprinkle       basil
sprinkle       oregano
2  large        potatoes
2     tsp        cream cheese
1     tsp        butter
to taste         salt, pepper

Pre-heat the oven to 400 F/205 C, place the rack towards the top and get some aluminum foil greased to place the meat on in the oven and hold the juices.
Saute pan

Add all of the above (except the steak, potatoes, cream cheese and butter) to the pan and saute 6-8 minutes or until the veggies are cooked through. Seal each potato in cling wrap, poke a couple of holes and cook in the microwave about 5-7 minutes depending on the size. While those are cooking, salt and pepper the steak and cook in the oven for 3-4 minutes on each side. When the potatoes are done, mash them with the cream cheese, butter, salt, and pepper to taste. Serve and enjoy!


Redacciones:
- For the gluten intolerant, use balsamic vinegar!
- Instead of cream cheese, use boursin ail et fins herbes/rondele
- Serve with garlic mash pots or if you want to be super Argentinian, serve it with chimichurri, a nice side of fries/rice, a mixed salad and a good ol' Malbec.

Picks for Thanksgiving

These are in case you need a last minute recipe to make before the big feast.

Appetizers/Side dishes:

My favorite Thanksgiving dish:

Wild Rice
Buy a box of wild rice mix with spiced, have about 3 cups of rice extra of parboiled rice, 1 large can of mushrooms, 2 tsp cooking oil, 1/2 stick of butter and salt to taste. Measure out how much rice is in the packet by cup in a measuring cup in order to find out how many cups of water you need.  Each cup of rice needs about 1 1/2-2 cups of water but for parboiled go with 1 1/2 cups of water for each cup of rice. Add the rice, spices, water, mushrooms, cooking oil and salt to a large sauce pan. Cook in high heat so the water starts boiling and when the water has boiled down so there's like pockets in the rice, or what I call "eyes," add about 1/2 stick of butter in slices on top, cover with a paper towel and the lid, and bring the temperature down to low-medium say #4. Cook for about 10-15 minutes, but keep checking the rice for when it is cooked through. Serve and enjoy :).

Recipes to check out online:
Check out my cornbread recipe blog post
Hot Artichoke-Spinach Dip
Goat Cheese Spread
Spinach and Gruyère Gratin
Grill some plums with shallots and ginger!
Easy Asparagus
Quick and Simple Broccoli and Cheese
Roasted Brussels Sprouts with Hazelnut Brown Butter
Pesto-Topped Grilled Summer Squash
Sautéed Mushrooms with Caramelized Shallots
Cornbread & Sausage Stuffing
Bacon Mashed Potatoes
Spiced Carrot Fries
Spicy Glazed Sweet Potatoes with Bacon
Pumpkin and Pecorino Gratin
Maple-Whipped Sweet Potatoes
Redacciones:
- Extra fast: instead of cooking in the oven, wrap each of the sweet potatoes in cling wrap (very sealed) and pierce the plastic with 3 small wholes (a knife or a couple of pokes with a fork or use microwave steaming bags for vegetables. With the cling wrap, place in the microwave and cook the potatoes for about 5 minutes, and check them until they are soft. Then scoop out the insides and discard the skin. Follow the rest of the recipe :).
Polenta
Redacciones:
- Add extra cheese and freshly sautées chanterelles, oyster, or even portabella mushrooms.
- Instead of regular salt, use it with truffle salt!
- Add chopped bell peppers, onions, shallots, carrots.
- Place it in a loaf pan, let it cool, then slice it and pan fry it! You can make all the shapes you want.


Main dish
Turkey
So, if you need something last minute for the turkey, this is what I used to do! Buy a turkey breast (like butterball), defrost it, early the morning, poke it with a knife and leave it marinating for about 1-2 hours.  Cook it in the microwave I believe each side (4) for about  35 minutes on low - the instructions are on the tag, and yes, it will come out with a nice golden crust. I've done this at least 3 times for Thanksgiving already and the turkey breast came out super juicy and flavorful. Add white wine, mustard, honey, thym, salt, pepper, paprika, ground ginger. curcuma as suggestions for spices. You can even make small slits with a knife and push in vegetables like carrots, green beans, olives, capers, even chipotle!

Pork loin
This was one of my favorite main dishes to make while I was in New Orleans. Along with the turkey breast, I would pick up a pre-marinated pork loin in the grocery store and a nice amount of fresh (REAL) crab meat. Follow the cooking instructions on the pork loin packet and when it's almost done, saute the crab meat with shallows, white wine, butter, and salt. Serve the pork loin sliced with the crab drizzled on top. The beauty of this combination is that the pork loin pieces then absorb the juices of the crab. The both times I've made it, not one complained.

For the vegetarians:
Wild Rice-Stuffed Squash
Redacciones:
- Try it with Pattypan squash!

Dessert:
Pecan Cheesecake Pie
The twist on pecan pie! One of my favorite Nola treats from Tee Eva's (5201 Magazine St. NoLa  70115) is amazing for Thanksgiving. This recipe is based on the Pecan Cheesecake Pie by Bake or Break. The recipe is in the link, so I will add my redacciones.

Redacciones:
- Switch the topping to a crumble with pecans and caramel/balsamic creme/dulce de leche/creme de marrons/peanut butter.
- Add an extra yolk for extra creamy cheesecake filling.
- Make the crust from scratch with cinnamon cookies and pecans.
- I'm going to go with is on a whim but add some caramelized bacon. Yes, I said it, BACON. Perhaps lardons..
- Instead of cheesecake filling, make it a custardy fresh pumpkin pie filling.

Pecan Pie
Pumpkin creme brulée
Salted Caramel Bread Pudding with Caramelized Apples

For those who absolutely need chocolate in their Thanksgiving:
Gooey Milk Chocolate, Coffee and Toffee Butter Cake
Check out my nutella cake recipe
Chocolate Bourbon Pie
Croissant and Chocolate Bread Pudding


Want to know how to make some Thanksgiving things? Here you go!
How to make pumpkin purée
Pie Crust by Bake or Break

Cocteaucotion: Incidentajine

My incidentajine came about one afternoon when I was craving some form of merguez as lamb meatballs and instead of couscous, eggplant a la fettucini by way of shredding long strands out with a knife - I was craving pasta. Enjoy!

1 med.    eggplant shredded
2             merguez cut into 1 inch pieces
1 cup      cubed white onion
1 cup      cubed green bell peppers
2 cups     chopped mushrooms
a nice     splash of datte(date) vinegar
2-3 cups tomato sauce, nice and pulpy with sauce
to taste    lavender salt
to taste    black pepper
1/2 tsp    paprika
1/4 tsp    nutmeg
1/4 tsp    ras el hanout
2 tbs       olive oil


Medium sauce pan with boiling water and salt
Medium bowl (fitting the eggplant) with ice cold water
saute pan

Add to the saucepan the eggplant and boil for about 5 minutes  "al dente" consistency, depending on how thick the strands are.  Then add to the iced water, empty out the sauce pan and place it back on heat and saute for a bit in olive oil. Add the merguez onions, bell peppers, date vinegar, spices, and olive oil to the saute pan at medium-high heat and cook for about 5-7 minutes. Then add the tomato sauce and cook for another 5-7 minutes until the flavors are nicely incorporated. Serve on top of the eggplant fettucini and enjoy :).

Redacciones:
- use balsamic vinegar to caramelize the vegetables and merguez before adding the tomato sauce.
- use zucchini for the fettucini
- add fresh chopped ginger to the vegetables
- use ground lamb, bison, porc, even chorizo to substitute the merguez
- add fresh chopped chipotle with the vegetables
- Eat with a side of sliced bananas, and add cinnamon to the meatballs
- Instead of regular mushrooms, add chanterelles, oyster mushrooms

Cocteacoction: Banafoster

Single serving for the indulgent gourmandise :) great as a late night snack!

1               banana thick slices
1 tbs          butter
1 tsp          cinnamon powder
1 tsp          brown sugar
1 tsp          bourbon
2 tsp          unsweetened chocolate powder
2 tbs          thick creme fraiche

Melt the butter in a small saute pan at medium heat, add the bananas, cinnamon and brown sugar - mix in well. Once the bananas are a nice brown, bring the heat to medium-high and add the bourbon. Let it cook until the alcohol has evaporated. Meanwhile, mix the chocolate powder in a small cup with the creme fraiche until the mixture has no grains and is practically a mousse. Serve the "pudding" in a small bowl and top with the bananas foster.

Redacciones:
- Add nutmeg
- Use sugar loaf instead of sugar
- Mix nutella with the creme fraiche
- Substitute the creme fraiche for sour cream
- Substitute the banana for strawberries, peaches, plums,  or even blueberries.

Bailey's hot chocolate

Needed a break from work and this is what occurred :) Enjoy!

1 shot     bailey's Biscuit flavor! (as big or small as you choose..)
2 tbs        unsweetened chocolate powder (I used 1848)
2- 3 cups milk
1 tsp        powdered panela*/brown sugar
1 cup       boiled water*
sprinkle  cinnamon
sprinkle  nutmeg
Whipped cream

Heat up the milk and on the side slowly integrate the powdered chocolate with about a 1/4 cup of milk until it becomes a paste. Slowly mix into the heating milk and incorporate well. Sprinkle the cinnamon and nutmeg to taste. When the chocolate milk is a hotter than your preferred temperature, take off the stove, add to your mug the bailey's cream and add the chocolate milk. Top with whipped cream, cinnamon and nutmeg.

*only use the panela with the water together to dissolve the brown sugar loaf before heating the milk, If using brown sugar, add to the heating milk and no need for water, unless you want to dilute the chocolate a lil' more. Scrape the loaf with a knife and add to the soon to boil water.

Redacciones:
- use with orange truffle, hazelnut, or even regular Bailey's.
- Top with chocolate sprinkles
- Serve with biscotti or snickerdoodles
- add caramel! or even peanut butter to the hot chocolate milk

Liam's last night party!

This is the brinner dindin my roomie and I made for our dear Liam before he moved into his new apartment :). It was served with a fresh al dente pasta as the 1st course with fresh shredded cheese and salt.

500 grms         Ground beef
1     sml can     sliced mushrooms
1     sml can     green asparagus
1/2  medium    red onion
3     medium    potatoes
3     medium    eggs
1     tbs            boursin ail & fins herbes
6     tbs            creme fraiche
3-4 cups          shredded emmental and babybel cheese
1/4  tsp            curcuma
1/4  tsp            yellow curry powder
1.4  tsp            sweet paprika
to taste             ginger, parsley, and lemon salt
to taste             black pepper
2     tbsp          vegetable oil

frying pan
mixing bowl
casserole dish lined with greased aluminum

Add to the frying pan the ground beef, mushrooms, asparagus and 1/2 the tbsp of vegetable oil. Mix in the curcuma, curry powder, paprika, salt, and black pepper. Shred the potatoes, red onion, and on the side mix in the bowl the eggs, creme fraiche, boursin, 1 cup of the cheese and 2 of the tablespoons of creme fraiche, then mix in the potatoes and red onions. When the beef is done, place it to the side and add a tablespoon of the vegetable oil to the pan and bring to a medium (5-6) heat on the stove, add the potato mixture and make a round, almost pizza-like,  crust. Leave it on each side about 6 minutes. Make what I want to call the " gratin mixture" with the rest of the creme fraiche and 1 cup cheese and place to the side. When the "hashbrown" is cooked through, flip it onto the casserole dish, add 1 cup of the cheese all around, the ground beef, top with the gratin mixture and top with the rest of the emmental. Place in the oven at 200 celsius for about 3 minutes and then 2-3 minutes on broil. Serve and enjoy with some sriracha!

Redacciones:
- Add lavender salt to the gratin mixture
- Add to the potatoes shredded zucchini, carrots, and eggplant.
- Add picadillo (see previous recipes) as the beef mixture
- Make a thicker layer of potatoes by added 1-2 more.
- Mascarpone instead of creme fraiche
- Add a layer of tapenade on the hash browns
- Instead of shredding it, chop the potatoes in this pieces, add into a microwave safe dish the potatoes and water and cook in the microwave for 5-8 minutes until cooked through. Add to the eggs mixture, perhaps adding another 1-2 eggs. When you add it into the frying pan, let it on each side about 8 minutes using a plate to aid in flipping it. Then continue with the regular instructions.

The 'Nutter Burger

This is an inspired recipe from Yo Mama's Peanut Butter burger in New Orleans - one of my favorites in this world. Don't get the heebie-jeebies because of the peanut butter on there, it melts and goes wonderfully with the bacon, you'll see.

The 'Nutter Burger
500 grams  ground beef
2                chopped shallots
1      tsp      yellow curry powder*
1/4   tsp      curcuma
1/4   tsp      paprika
1/2   tsp      oregano
1/2   tsp      basil
1/2   tsp      rosemary
1/4   tsp      red pepper flakes
1/2   tsp      cayenne pepper
ginger, lemon, parsley salt**
pepper
Your bread of choice (I only had sliced sandwich bread, but I mostly care about the inside anyways)


1      tbsp    smooth peanut butter for EACH burger
Chewy/crunchy bacon strips or lardons for each burger


Garnishes:
Lettuce
Sliced tomato
Sliced Cheddar cheese
mayo, mustard, ketchup

Mix the ground beef with the spices and if you're not lucky enough to have a grill (which is my case) use the stove with a frying pan at medium heat. I like mine medium, I had it on each side for about 3 minutes (this also depends on your stove's personality). It's best to have a meat thermometer to ensure the correct temperatures (mine came out a lil' too cooked for my taste) and to prevent problems, 165 Fahrenheit is recommended...just not my preference. Toast the bread with a slice of cheese and when melted, place the patty on the bread, top it with the peanut butter, bacon, garnishes and chow down.

*curry powder, as I learned from my favorite chef Phil from the Rush Bar in Paris, keeps the beef moist. When the temperature is blue-medium rare, it gives a wonderful flavor, unlike worcestershire that isn't as good for those who love their meat on the raw-side.
** If you don't have access to a salt genius like in the Marche Bastille, add 1/2 tsp minced ginger, fresh parsley, and squeeze some lemon in there.

Redacciones:
- Last time, these were made with a barbecue rub and chopped jalapeños in the meat mix,
   t'was delish.
- When you're on the 2nd side, add the peanut butter so it melts in.
-  I had this wonderful idea yesterday night: stuff the patty with the peanut butter!
- Try fresh bananas (I know, odd right?) as a garnish or a pineapple slice.
- Garnish with an egg.
- Instead of bacon, use some pancetta or prosciutto cooked until a lil' crunchy on the edges.
- Use a peanut satay glaze instead of peanut butter.

Tajine aux aubergines a la Lolo

Today I was FINALLY able to make this recipe I have been salivating over for days from a wonderful recipe book I got as a present on Tunisian cuisine - cuisine I've been wanting to learn to make for ages. I took the original recipe and tweaked it, so here it is!

500 grms   ground beef (or finely chopped/ground lamb, or pork)
1               med-large shallot - sliced thin
1/2            med white onion - "             "
1 cup         red bell pepper - "             "
1 1/2cups  fresh parsley lightly chopped
1               eggplant - "             "
1               zucchini - "          
2 cups       cheese
8               med. eggs
1 1/2 cups water
3-5 tsp      olive oil
2 tsp          veg.oil - to grease up the casserole you're baking in
1 tsp          curcuma
salt
pepper

You need:
pan- le Creuset, or a large pan
large casserole dish (if you don't have a le creuset since you can place these in the oven, but not if you have a plastic top to it)
spatula
oven mitts!

Preheat oven to 180 cel/350 far

In a pan cook the olive oil, onions, shallots and bell peppers until the on/shall are clear and add the ground beef - add salt, pepper and curcuma. Break down the ground beef, add the 1/2 cup of water, cook until the water has evaporated and the meat is fully cooked, add parsley and let it cool down (so your eggs don't start cooking when you add them to the mix). Meanwhile, place in a microwave safe dish the eggplant and zucchini slices. Add the other cup of water and season with salt and pepper. Place them in the microwave for about 5-8 minutes until they're cooked through. Drain and then add to the ground beef. In a bowl, crack and mix the eggs. Add cheese to the ground beef/veggies, pour in the eggs, and mix. With the vegetable oil, grease up the casserole and pour in the mixture. Place in the oven for 25 minutes until cooked through and with nicely brown on the edges and serve warm with a salad. Enjoy!

Finished product..on my second slice already haha.

ShuThai soup

For a study buddy night, we made this to keep our motors going on a rainy and cloudy day that wasn't helping with our motivation. Great for the winter especially if made spicy to warm up your soul. Great as leftovers if you're in a heavy school work week (just double the recipe).

ShuThai soup

1             pack ramen (I had duck flavor with the oil and garlic packet you add at the end)

10           frozen shumai (we used pork)

2-4          lemongrass sausage sliced

3 cups      frozen veggies (used the meridionale mix)

4-5 cups   hot water (depending on how thick you want it)

1 can       coconut milk

3-5 tsp     curry powder

1/2 tsp     nutmeg

1 tsp        sriracha (you choose which level of spicy!)

1/2 tsp     herbes de provence (hdp)

1 cup       fresh chopped cilantro

1 tsp        olive oil

Slices of lime

salt

pepper

medium fry pan

Large sauce pan

Max 15 minutes

In a fry pan add the olive oil, sausage, frozen veggies, hdp, salt and pepper to taste. Once the sausage is browned and the veggies are hot, add to the sauce pan. Add the water, shumai, ramen flavor packet, and bring it all to about 7 on the stove. Add and incorporate well the coconut milk, curry powder (add more or less depending on what you like, personally I like more!), nutmeg, and sriracha (salt and pepper if needed). Once the noodles are done, serve with sliced lime, topped with cilantro, drops of the garlic oil, and drops of sriracha.

Redacciones:

- ADD PEANUT BUTTER!!!!!!!!!!!!!!!!! Did this with the leftovers and it was FANTASTIC since the flavors became more pronounced. But you can add it while cooking by heating about 4 tbsp with some of the bouillon in the microwave, make sure it's well incorporated and add to the saucepan before you add the coconut milk.

- Replace ramen with zucchini cut into thin strips like fettucini pan fried at the end, or boil them with the soup from the beginning.

- Serve with a side of Bo or more shumai.

- add dumplings instead of shumai, or gyoza (or serve aside nice and crispy :))

- Use an asian veggie mix with bamboo shoots, baby corn, etc. instead of the meridionale.

Cocteaucoction: Picadillas

The next day, I decided to play with the picadillo and make it into enchiladas with a creamy sauce.

Creamy sauce
6 tablespoons unsalted butter (yes, I cheated and didn't use clarified butter)
6 tablespoons flour
2 tablespoons boursin ail et fins herbes (or rondele)
1 cup chopped onions
3 tablespoons white wine
salt
nutmeg

Melt the butter and once liquid, slowly add the flour while stirring it. Once well incorporated, slowly mix in the onions, boursin, salt, and nutmeg. Add the white wine and let the alcohol burn off.

Enchiladas
4 medium corn tortillas (or flour, whatever!)
3 cups picadillo leftovers (check previous post for recipe)
2 cups white rice
2 teaspoons boursin
2 cups veggies (I used the meridionale mix: bell peppers, salsifs, onions, green beans, eggplant)
Chopped parsley for garnish
Cheese for the gratin

Casserole dish, grease
Pre-heat oven to broil

Warm up the picadillo, rice, veggies and the tortillas (separately). Spread boursin on the warm tortillas, add the heated ingredients, and roll. Place them in the casserole dish, cover in the creamy sauce, and sprinkle a nice layer of cheese on top. Place in the oven for about 5 minutes - or until it is hot and the cheese has the brown bubbles (yum!). Serve and garnish with parsley. CHOW DOWN!

Redacciones:
I don't want to change a thing. Yes, I'm being conceited about this one because it was way too delicious)

Mi Picadillo

This is based on one of my favorite Cuban comfort foods! Very easy and flavorful :)

1 kg ground beef
1 small can of olives chopped
1/2 bell pepper (you choose the colors!)
1 chopped shallot
1/2 chopped medium onion
2 cups raisins
2 cups tomato sauce
2 tbs oregano
1 tsp curcuma
2 leave bay leaves
1-2 cups water
4 tablespoons olive oil
salt
pepper

le creuset or large pot

Add olive oil, onions, shallots, olives and bell peppers to the pot and cook at medium heat until the onions are clear. Season the meat with the salt, black pepper, oregano and curcuma and add to the pot, while breaking up the ground beef. When the meat is medium rare, add the tomato sauce, water, raisins, and bay leaves. Keep some water aside to add if the sauce gets thick. Let the flavors melt in together for about 10 minutes and serve over rice. Enjoy!

Redacciones:
Add about a cup of wine instead of 2 cups of water and let the alcohol cook out of the mix
Instead of raisins use apricots, dates, or figs
Add some chipotle!
Instead of olive oil, try pistachio, walnut, macadamia, or coconut oil
Add roasted garlic to the rare ground beef
Add some fresh heirloom tomatoes towards the end

If you have leftovers, check my next recipe for a fun way to use them!

Rub-a-dinde-dinde

It's been a while...certainly! Here's a lil' something I whipped up last night for dinner with my cousin. The sauce was inspired by one of my fave restaurant sauces in Miami, curry mustard sauce, that comes with Chicken Kitchen chopchop. I've made before a mustard, honey, and curry sauce that has a nice tang to it but this time around I turned it into a nice sauce to rub on the legs with dillweed. Hope you enjoy :)

Rub-a-dinde-dinde ingredients
1    tbs solid honey
1    tbs maille fins gourmet semi-smooth and semi-grainy mustard
1    tsp yellow curry powder
1    tbs olive oil
1/3 tsp dillweed
Sprinkle:
Ginger, lemon, parsley infused salt (buy at the Marche Bastille on Sundays) or fleur de sel, sel de guerande
cumin
ras el hanout
nutmeg
cinnamon

And last but not least
Turkey legs!
2-3  tbs olive oil
2     tsp unsalted butter
Casserole suggested: large Le creuset as long as the cover doesn't have a plastic knob so you can place the whole thing directly from the stove to the oven.


    The rub-a-dinde-dinde starts off with mixing the honey, mustard, and curry until smooth and completely incorporated, then slowly add the curry powder. Add the olive oil and the other ingredients left on the list. Rub a nice coat of it all over the turkey legs.
     When using a le creuset, slowly heat it up in the oven, place it on the stove on high with the tablespoons of olive oil and unsalted butter and bring it all up to temp. Then place the turkey legs skin down in the casserole for 5 min and sear on both sides to seal in the moisture and flavor. When done, add another nice coat of the sauce, cover and place in the oven at 200c for 15-20 minutes or until the meat on the bone is cooked without being dry. Serve with au gratin potatoes and veggies :) Remember to use the au jus as a side sauce or pour on top.

Redacciones:
Try with chicken, pork, or even lamb shanks
Truffle salt
Cloves
Shallots


Bon app,
Lorena

Hello everyone,

Please ignore the previous posts, it was completely by mistake and please delete from your emails. More posts coming soon.

Thanks and pardon for the inconvenience,
Lorena

Curry Honey Mustard

For the experimental mustard lovers, lovers of the curry mustard sauce of the Chicken Kitchen chopchop I've got a paleo solution inspired by my love, Steven's Bday. We love exploring the paleo side of food that is an experience in itself. No eggs, no cream, but honey, curry/ras el hanout and your choice of fave mustard. The spicier the mustard, the more the curry/ras el hanout reacts wonderfully with it. I had already mixed yellow curry powder and ras el hanout (both from Egypt soukhs) that's why I do the slash, the mixes compliment each other well.

Party large bowl size - or put some aside*
8 soup spoons solid honey (or add more if you want it sweeter of course)
8 soup spoons Maille Fins Gourmets, mild soft mustard and grains
1 tsp curry or ras el hanout

Mix the honey and the mustard until they are smooth. Slowly integrate the powder into the mix. Serve with sticks of zucchini, carrots, and cucumbers.

*Redacciones
Add Ginger, chives, dillweed, nutmeg, individually or all together.
You can put some aside for a marinade for chicken mixed with red curry paste and baked, as a condiment with vegetables, sauce on your burger, or even add it to your burger mix. Thanks to a wonderful chef Phil at the Rush Bar in Paris, he blew my world with his burgers and his mix. Don't get me started on their moelleux of dark and white chocolate.

Bises,
Lorena

Nutella Flourless Cake

Nutella is one of my favorite things and thought about making a flourless version for a bday cake and layered it with a large cookie of my peanut butter kabooms cookie recipe

A 1/3 of this version can make about 4 large portions.

200g unsalted butter, cut into chunks
100g dark chocolate (I reg bar of squares)
200g Nutella
100g cassonade sugar
6 eggs, separated
1 t. instant coffee or espresso powder

Butter up a springform pan or other size depending on how much you are making. Preheat the oven at 350 F or 175 C and place the baking rack at the bottom of your oven. Dice up the butter and cut the dark chocolate into chunks and melt in a double boiler or by 10-30 second intervals in the microwave until smooth and it doesn't burn. Add Nutella to the chocolate mixture and add the coffee. Separate the eggs and mix sugar with the yolks and add to the chocolate mixture. Whisk whites until nice firm peaks and envelope them into the chocolate mixture and pour into the springform pan. Bake for 20-30 minutes until the middle is firm and the knife or toothpick comes out smooth. Let it cool a lil' and serve à la mode with peanut butter ice cream, dulce de leche ice cream, or creme fraiche and strawberries.

Bon app!
Lorena

Late night Chocolate Cravings

Late night chocolate cravings? Want something quick to mix and pop in the oven? Make it personal size so you don't have to share. Instead of ice cream, try it with creme fraiche or hand whipped cream for the gourmande. I based this recipe from Teri Gruss on http://glutenfreecooking.about.com/od/dessertsandsweets/r/flourlessgfcake.htm and eyeballed about 1/3 of the recipe. Baked it in a short terra cotta dish like for St. Marcelin cheeses/creme brulee.


Prep Time: 15 minutes

Cook Time: 15-20 minutes

Total Time: 30-35 minutes


Ingredients:

1-ounce/about half a bar of coarsely chopped dark chocolate
1/5 cup unsalted butter
1/4 cup cassonade sugar
1 large egg
a good pinch of rock salt


Preheat oven to 350°F/ I did 230 C in my toaster/oven

Butter up the the dish used or cooking spray. If you don't have a small dish and want to do a larger portion, use a 6 to 7-inch springform pan(and follow instructions according to Gruss' recipe).

Melt the chocolate and butter in a heavy saucepan over medium low heat or in the microwave melting by every 10 second intervals so the butter nor the chocolate burns (both have low burning temperatures). Stir until chocolate and butter are melted and smooth.
Add sugar and rock salt and reduce heat to low or 5-10 second intervals on the microwave. Cook while stirring for about one minute, until sugar starts to dissolve.
Remove pan from heat/microwave. Whisk in the egg. The mixture will look smooth and glossy.
- if you have extra time, mix the sugar, salt and yolks until creamed, then with an electric mixer beat the whites until nice peaks.

Pour batter into prepared pan and bake in preheated oven for about 15-20 minutes. The center of the cake should be just firm to the touch, but be careful to not overbake the cake or it will be dry.
Cool in the pan on a wire rack for 15 minutes. Cuddle up on your couch with the creme fraiche aside and enjoy.


Bon app,
Lolo