Tuesday, February 27, 2018

Chocolate Crème Caramel - Tuesdays with Dorie

So creamy and chocolatey, and bathed in liquid caramel, one would never expect that this dessert is as easy to make as Dorie Greenspan says, but it is.
Family and I loved it!

Visit here to see what the others made from Baking Chez Moi this week.

Saturday, February 24, 2018

Spicy Creole Chicken Burgers

I've been cooking from the cookbook Sara Moulton Cooks At Home this month and I have another standout recipe from it to share with you: chicken burgers flavoured with onions, sweet red pepper and a spicy Creole seasoning blend.
You can use store-bought seasoning in this recipe but this blend happens to use common ingredients so it's easy to toss together: hot paprika, cayenne pepper, garlic and onion powders, oregano, thyme, salt and pepper. 
Ground chicken can sometimes be a little bland but you would never describe these burgers that way...they were moist and delicious thanks to the spice mix that added a little bit of heat and lots of flavour. The accompanying tomato-corn salsa cooled everything down nicely.

The recipes for Turkey Burgers (I used ground chicken) with Tomato Corn Salsa, and Creole Spice Mix are on pages 86 and 348 respectively of the book Sara Moulton Cooks At Home and can also be found on the author's website here.

I'm participating again this month in CookbookCountdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray.

Tuesday, February 13, 2018

Cheesecake, Alsace Style - Tuesdays with Dorie

When I signed up to bake through Dorie Greenspan's book Baking Chez Moi, I knew that in a book of almost 150 recipes, there were bound to be some I wasn't keen on making. This cheesecake was one of them if for no other reasons than it had an awful lot of raisins in it, and no cheese! So I did what I've been doing from the start: when in doubt, make a half recipe, and replace all raisins with another fruit, dried sour cherries this time.
As with some other recipes for which I had low expectations, this was such a surprise. First of all, it was a cheesecake! But not just any cheesecake......it reminded me very much of the Polish cheesecake (sernik) I enjoyed as a child that was made with twaróg, a type of dry cottage cheese. It was tangy and not too sweet with a moist and fluffy texture. I loved it.
Everyone else enjoyed it too and I regretted making only a half recipe. I'll soon correct that mistake and when I bake it next - for Easter, I think - I'll make a few changes. I'll pre-bake the crust longer to get more colour on it since it didn't seem to bake further once it was filled, and because the cherries seemed to gravitate towards the centre of my cake, I'll sprinkle them on the bottom of the crust before the batter goes in for a more even distribution.

Visit here to see what the other members thought of this cake (or maybe they made the delicious chocolate crème caramel this week!)

Tuesday, February 6, 2018

Roasted Ratatouille Crêpes

In her book Vegetable Literacy:Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, Deborah Madison explains that members of the same plant family are natural complements to each other, so it's no surprise that the flavour of ratatouille, a combination of tomatoes, bell peppers and eggplants, all from the nightshade family, is particularly sublime.
This classic vegetable dish from the south of France is traditionally stewed but the recipe I made from the cookbook Sara Moulton Cooks at Home calls for roasting the ingredients, intensifying their flavours, bringing out their sweetness and making them even more delicious!
I've made many versions of ratatouille and served it in many different ways but I think wrapping it in a thin crêpe and topping the bundle with a little (Asiago) cheese is definitely my new favourite. Something to make again for sure.

The recipes for Roasted Ratatouille Crêpes with Goats Cheese (page 196) and Basic Crêpe Recipe (page 349) from the cookbook Sara Moulton Cooks at Home can be found here.

I'm participating again this month in CookbookCountdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray.