Author Archives: chloerosen

Cooking with Chloe in Beaune, France

Posted by chloerosen at 08/13/10 4:42 AM in Kitchens Around the World

Last summer, I spent some very special time with my mother in Beaune, an area of Burgundy, France. We ate some amazing food and also got to take a cool cooking class at KOKI restaurant. The chef showed us how to make interesting modern French cuisine, like infusing artichoke hearts with vanilla. Yum!

Classic Basic Pesto Recipe

Posted by chloerosen at 08/12/10 1:32 AM in All Recipes | Soups & Sauces

Ingredients

Makes 1 cup

  • 3 large garlic cloves, unpeeled, end trimmed
  • 2 cups fresh basil leaves, packed
  • ¼ cup grated Parmesan cheese, divided into 3 tbsp + 2 tbsp
  • ¼ cup pine nuts
  • ½ cup extra virgin olive oil (plus more if needed)
  • salt & pepper for seasoning

How-To

Toast Garlic & Pine Nuts

  1. Place the garlic cloves in a small pan over medium heat and toast for 3-4 minutes, shaking pan occasionally, until light brown. Remove from pan, and set aside to cool
  2. Turn off the heat and immediately place the pine nuts in the still hot pan from the garlic and toss about 2-3 minutes until golden brown

Blend Ingredients

  1. Place basil, pine nuts, garlic and 3 tbsp of cheese in the bowl of a food processor
  2. Pulse and stream in olive oil until the desired consistency is reached (a thick paste is usually what you’re looking for). Scrape down sides of food processor if necessary to be certain all ingredients have been blended
  3. Season with salt and pepper and blend just a couple of seconds to incorporate
    Remove pesto from food processor. Fold in the remaining 2 tbsp of cheese. Adjust oil, salt and pepper to taste and it’s ready to serve

Photo and video courtesy of  www.how2heroes.com

Brownie Pie with Spun Sugar Nest

Posted by chloerosen at 08/12/10 1:29 AM in All Recipes | Desserts

Ingredients

Brownie Pie

  • ½ lb (2 sticks ) unsalted butter, plus extra for buttering the dish
  • 4 extra-large eggs, at room temperature
  • 2 cups sugar
  • ¾ cup good cocoa powder
  • ½ cup all-purpose flour
  • seeds scraped from 1 vanilla bean

Spun Sugar Nests

  • 2 cups sugar
  • 2 tsp canola oil
  • ¼ tsp fresh lemon juice
  • 8 tartlet molds

Special Equipment

  • 9 x 12 x 2″ oval baking dish
  • electric mixer
  • 3 quart saucepan
  • ice cream scoop

How-To

Make the Brownie Pie

  1. Preheat the oven to 325º.  Lightly butter a 2 quart ( 9 x 12 x 2) oval baking dish
  2. Melt the butter, set aside to cool
  3. Beat the eggs and sugar on medium high (use paddle attachment for the mixer) for 5-10 minutes until thick and pale yellow. 
Sift together cocoa powder and flour and set aside
  4. When the eggs and sugar mixture is ready, switch mixer to low-speed and add the vanilla seeds and cocoa/flour mixture. 
Mix only until combined. Slowly pour in the cooled butter.  Mix again just until combined
  5. Pour the batter into the oval baking dish and place in a hot water bath so the water comes halfway up the side of the dish and bake for exactly 1 hour. (You can use a cake tester put in 2″ from the side – if it comes out ¾ clean, then it is good. The center will be jiggly)
  6. Allow to cool

Make the Sugar Spun Nests

  1. Grease the insides of 8 tartlet molds. 
In a 3 quart sauce pan, whisk together the sugar and lemon juice until the sugar is completely moist
  2. Add the brandy and mix on low until fully incorporated
  3. Heat the sugar for 4½ minutes over medium heat, stirring with wire whisk until the sugar turns clear and caramelizes to light brown. 
Remove from heat and let stand at room temperature for 1 minute

Assemble

  1. Arrange tartlet pans 3″ apart on parchment paper
  2. Coat a soup spoon with the caramelized sugar, and drizzle over the insides of the pans, spiraling around the mold to create a nest. (Note: You will need 5-6 spoons of the sugar mixture to make one nest.) Allow to harden.  Make sure to break away any excess mixture that may land on the top of the molds
  3. To remove from tartlet molds: hold mold in one hand, and turn the tartlet into other hand, ever so gently
  4. The nests can be served immediately or kept in a well-sealed plastic container for up to 2 days
  5. Use an ice cream scoop to scoop out the Brownie Pie, and then assemble with raspberries and pastry cream

Enjoy more delicious easy dessert recipes here!

Photo and video courtesy of  www.how2heroes.com

Strawberry Crepes with Creamy Nutella

Posted by chloerosen at 08/12/10 1:11 AM in Breakfast | Desserts

Ingredients

Crepes

  • 1 cup low-fat milk
  • 1 cup flour
  • 3 extra large eggs
  • 1 tsp salt
  • ½ tsp vanilla
  • 1½ tsp sugar
  • 1 tbsp butter

Whipped Cream

  • ½ cup heavy cream
  • ¼ tsp vanilla
  • 2 tsp sugar

How-To

  1. Whisk eggs and milk together with a fork until blended.  Then gradually add flour, beating with a hand mixer
  2. Add the vanilla, salt and sugar.  Beat again with the hand mixer for 2 minutes
  3. Heat crepe pan on medium heat, coating it with butter
  4. Pour the crepe batter into the middle of the pan.  Quickly rotate the pan to cover the entire surface. (The goal is thin, crisp pancakes, not thick ones.)
  5. After about 2 minutes, flip the crepe and add strawberries, Nutella, or both
  6. Fold in half, then in quarters and plate with freshly cut strawberries and/or homemade whipped cream

Photo and video courtesy of www.how2heroes.com

Classic Sour Cherry Pie Recipe

Posted by chloerosen at 08/12/10 12:52 AM in All Recipes | Desserts

Ingredients

Crust

  • 2 cups all-purpose flour
  • 1 tbsp sugar + extra for sprinkling on top
  • pinch of salt
  • 1½ sticks of chilled butter, cubed
  • 6-8 tbsp of ice water
  • 1 egg, lightly beaten and mixed with 2 tbsp of water

Filling

  • 1 (14.5 oz) can sour cherries
  • 1½ tsp sugar
  • 5-6 cups fresh Bing cherries, pitted & halved
  • 4  tbsp cornstarch
  • 2 tbsp fresh orange juice
  • 3½ tbsp fresh lemon juice
  • pinch of salt
  • ½ tsp vanilla extract
  • ½ cup sugar

How t0 Make Dough

  1. Place flour, salt and sugar into the bowl of a food processor and pulse a few times to combine
  2. Add the chilled cubed butter, pulsing until the butter is the size of small peas. With the processor on, stream in ice water, 1 tbsp at a time, into the butter and flour mixture, until the dough pulls away from the side of the bowl and forms a rough ball.
  3. Turn off the mixer and dump the dough out onto a lightly-floured work surface. Roll the dough into a ball, and wrap with plastic wrap.  Place in refrigerator for 30 minutes.

Make Filling

  1. Preheat oven to 425º
  2. Pour sour cherries and their liquid in a small saucepan and cook over medium-high heat for 15 minutes, or until a light syrup has formed. Remove from heat and pour mixture through a sieve. Discard the cherries
  3. Place cherries, sugar, cornstarch, salt, juices and vanilla in a large mixing bowl, and stir to combine. Add in 3 tbsp of the strained liquid from the sour cherries. Stir to combine

Weave Lattice Top

  1. Roll out one half of the pie dough (placing the other half back into the refrigerator to chill) until between ¼ and 1/8″ thick. Place dough into pie plate
  2. Roll out the other half of the pie dough to same thickness. Using a fluted-edged pastry wheel, slice the circle of dough into 1″ thick strips
  3. Place cherry pie filling into the pie crust-lined pie plate, mounding it slightly in the center
  4. Lay 4 strips of pastry dough across the filling equidistantly, leaving space in between the strips to let the filling show (if your strips are thinner, you may need 5 strips). Fold back strips 1, and 3 a little bit more than halfway. Lay a strip across the filling at the place where the three strips fold back. Unfold strips 1 and 3 so they are laying straight across the pie, over the new strip. Then, fold back strips 2 and 4 about halfway, and place another strip of dough where those strips fold back, leaving room in between the new strip and the first. Unfold strips 2 and 4 then rotate the plate 180 degrees and follow the same steps on the other side of the pie. (NOTE: This part of the process is actually very easy but much easier to follow if you watch the video)
  5. When finished with the lattice, cut all overhang of the dough strips back so only ¾” hangs past the edge of the pie plate.  Fold the overhang of dough under itself and crimp the edge of the pie

Bake

  1. Brush with egg mixture and sprinkle with sugar. Reduce oven temperature to 375º and bake pie for 25-30 minutes, or until the crust is nicely browned, and the filling is bubbly

Photo and video courtesy of www.how2heroes.com

Homemade Chocolate Sauce

Posted by chloerosen at 08/12/10 12:36 AM in All Recipes | Soups & Sauces

Ingredients:
2 ounces semisweet chocolate
1 tablespoon honey
1 tablespoon sugar
1/4 cup light cream

Let all the ingredients melt together in a small, heavy pot and stir with a wisk for 2 minutes. Don’t let it get too hot. Pour into a pitcher and serve with warm profiteroles and vanilla ice cream.

Classic French Onion Soup

Posted by chloerosen at 08/12/10 12:20 AM in All Recipes | Soups & Sauces

Ingredients

  • 6 shallots, sliced thinly
  • 3 yellow onions, sliced thinly
  • 2 red onions sliced thinly
  • 1 white onion sliced thinly
  • 5 tablespoons butter
  • 2 tablespoons flour
  • 1 cup good white wine
  • 5 cups good beef stock
  • 3 cups water
  • 2 bay leaves
  • Kosher salt and pepper
  • 1 cup grated gruyere cheese
  • 1 crusty baguette cut into thin slices

How-To

  1. Melt the butter in a heavy pot and add the onions. Caramelize for 1 hour. Sprinkle onions with the flour, and add bay leaves and beef stock, water and wine.
  2. Let soup cook for 1 more hour. Taste, and add salt and pepper. (add more water if necessary.) Add a little kitchen bouquet for color.
  3. Preheat oven to 400. Ladle the soup into crocks, put two slices of baguette in each crock, and sprinkle with cheese. Cook until a golden brown crust forms on top, gratinee, and serve immediately.

Profiteroles with Vanilla Ice Cream and Chocolate Sauce

Posted by chloerosen at 08/12/10 12:11 AM in All Recipes | Desserts

Ingredients
1 cup King Arthur flour
4 eggs
pinch of salt
1 cup lowfat milk
1 stick melted butter

Preheat oven to 350.

In a small pot, scald the milk. Then add the butter and salt. When it is hot, add the flour all at once. Mix together and cook for a minute. Add the eggs, one at a time, and beat with an electric mixer until combined. Spoon into a pastry bag with a big tip (or a Ziploc bag and cut one corner.) Line cookie sheet with parchment paper.
Then pipe out in 1 inch tall and one 1 inch wide mounds. Take warm bowl of water and with thumb, dip into water and then swirl with your finger.. Put profiteroles into oven and cook for 15 minutes or until golden brown. Tap the side with your finger to see if it is hollow inside. Turn off the oven, and let the profiteroles sit for ten minutes. Take them out and cut a little slit in the side of each to let the steam come out. Cool completely.

Scoop vanilla ice cream into each one. Replace top. Then drizzle with homemade chocolate sauce and eat immediately. Yum!

Ingredients

Pesto Sauce – makes 1 cup

  • 3 large garlic cloves, unpeeled, end trimmed
  • 2 cups fresh basil leaves, packed
  • ¼ cup grated Parmesan cheese, divided into 3 tbsp + 2 tbsp
  • ¼ cup pine nuts
  • ½ cup extra virgin olive oil (plus more if needed)
  • salt & pepper for seasoning

Pie Crust – makes 2 crusts (freeze 1 for future use)

  • 2 cups flour + more for dusting work space
  • ¼ tsp salt
  • 1½ sticks butter, room temperature
  • 6 tbsp ice water

Souffliche Base

  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1 cup hot milk
  • salt & pepper for seasoning
  • 4 extra-large egg yolks

Filling

  • “ cup finely-grated Parmesan cheese + more for topping
  • â…“ cup pesto sauce*
  • 1½ tbsp sun-dried tomatoes, chopped finely
  • 5 extra-large egg whites
  • â…› tsp cream of tartar
  • salt for seasoning

HOW-TO

Make Pesto

  1. Place the garlic cloves in a small pan over medium heat and toast for 3-4 minutes, shaking pan occasionally, until light brown. Remove from pan, and set aside to cool
  2. Turn off the heat and immediately place the pine nuts in the still hot pan from the garlic and toss about 2-3 minutes until golden brown
  3. Place basil, pine nuts, garlic and 3 tbsp of cheese in the bowl of a food processor
  4. Pulse and stream in olive oil until the desired consistency is reached (a thick paste is usually what you’re looking for). Scrape down sides of food processor if necessary to be certain all ingredients have been blended
  5. Season with salt and pepper and blend just a couple of seconds to incorporate
  6. Remove pesto from food processor. Fold in the remaining 2 tbsp of cheese. Adjust oil, salt and pepper to taste and it’s ready to serve

Make Pie Crust

  1. Preheat oven to 350º
  2. Combine flour and salt in medium bowl
  3. Add room-temperature butter, and incorporate into flour with hands until fat is in pebble-sized pieces
  4. Add ice water slowly, mixing with hands. Gather into ball and divide in two portions. Wrap one portion in plastic, and freeze for future use
  5. Roll into round, ¼” thickness. Place in pie plate and crimp edges
  6. Bake for 6 minutes. Take out and let cool while making the souffle base

Prepare Souffle Base

  1. Preheat oven to 400º
  2. Using a small saucepan, melt the butter over low heat. Add flour and stir with a wire whisk constantly, 1 minute
  3. Add hot milk, salt and pepper, and cook for 1 more minute
  4. Remove from heat. Add the egg yolks, one at a time and whisk until combined
  5. Add “cup of pesto and the Parmesan cheese. Stir until combined and place into a large mixing bowl. Stir in the chopped sun-dried tomatoes
  6. Whip egg whites in a mixer with cream of tartar and a pinch of salt for 3 minutes. Whip 1 minute on low speed, 1 minute on medium speed and 1 minute on high speed. Look for medium-stiff peaks

Assemble & Bake

  1. Stir ¼ of the egg white mixture into the egg yolk-pesto mixture. Working in 3 parts of the remaining egg white mixture, gently fold in a little at a time until all egg while mixture is combined with the egg yolk mixture, careful not to fold too much and deflate egg whites
  2. Transfer to pie crust, top with grated cheese, and bake for 20-25 minutes. The souffliche should be golden-brown and fluffy, ready to eat immediately

Photo and video courtesy of www.how2heroes.com

Super Simple Chocolate Souffle Recipe

Posted by chloerosen at 07/8/10 6:30 AM in All Recipes | Desserts

Chocolate Soufflé

Ingredients:

  • 2 ounces of unsweetened chocolate (preferably Ghirardelli chocolate)
  • 2 tablespoons flour
  • 5 tablespoons sugar
  • pinch of salt
  • 2 tablespoons butter
  • 3/4 cup milk
  • 3 eggs, separated
  • 1 teaspoon vanilla
  • pinch of cream of tarter

Preheat oven to 325.  Butter your soufflé dishes and sprinkle them with sugar.  Put the chocolate, 2 tablespoons of the sugar, and 2 tablespoons of hot water in a small pot, and melt together on low heat.  (Using a small whisk works really well.)  Set aside.

Melt the butter in a pan and stir in the flour and cool for 1 minute.  Gradually add the milk.  When the mixture is scalded, add the chocolate mixture to it.  Beat the egg yolks well, and add a bit of the chocolate mixture to them.  Then add all of the yolk mixture to the rest of the chocolate.  Set aside.

Beat the egg whites with the pinch of cream of tarter until foamy.  Then add the rest of the sugar and beat until stiff peaks form.  Mix 1/4 of the egg whites into the chocolate mixture.  Fold the rest in carefully.  Now mix in the vanilla.  Pour the batter into soufflé dishes and cook for 15 minutes or until the soufflés rise.

Serve warm with fresh raspberries.