Coffee Creme Brûlée

Has there ever been a dish that you loved but you just didn't believe you could make it yourself? Creme brûlée was that dish for me. I feel like it is one of the ultimate decadent desserts. So for years I was hesitant to make it. Of course, once I finally had the gumption to do it, I tried to follow the recipe exactly. And what was the result you might ask? Even though I followed the recipe exactly, my brûlée did not look like the one in the picture. It just wouldn't set up. So, I put it back in the oven to cook a little longer. I don't know how many times I ended up putting it back in but it was more than once. When it was finally done, it was delicious. Minus the little timing mishap, it was all okay. I learned two important lessons that night,

1) the whole fantasy of timer on the oven going off exactly as everyone is done with their main course is just that, a fantasy for t.v. and movies. That doesn't happen in real life.
2) directions are meant as a guide. We live in different places with different altitudes and have different stoves/ovens etc. Which means sometimes you have to wing it.

Why was I so afraid? Probably because it is one of my husband's favorite desserts or it's one of those dishes served in fancy restaurants. Whatever the reasoning, I didn't want to mess it up (I hate failing). And of course, I didn't make it before this big dinner with our friends. So, I was embarrassed that people had to wait for dessert (actually now that I think about it... the whole dinner might have been late). But now that I've made it a couple of times I think I'm ready to take it up a notch. Coffee Creme Brûlée. This is the ultimate test because now I'm combining hubby's fav dessert with one of his favorite drinks. But I love mash-ups. Just the idea of creme brûlée, a classic French dessert, mixed with frenzy of coffee. The sustenance of most people's daily existence. So popular it's one of the beverages in the book The World In 6 Glasses, where Brian Hedweck lays out how coffee changed the world.

Millions of people think that they can not live without it. In a national coffee survey approximately 53.9% of people would give up their cell phone before giving up coffee(see coffee survey). Really? I don't believe it but maybe this combo of coffee and creme would make me give up mine. What do you think?

Coffee Creme Brûlée
Makes 6 servings

Ingredients
1 cup white sugar
3 tablespoons of sugar
6 egg yolks
1 teaspoon vanilla
3 cups of heavy cream
2 teaspoons instant coffee

Tools needed: 6 ramekins or oven safe bowls, baking pan, wire rack ( no torch needed)

*Note: I'm using ramekins that are 6 inches in diameter and a bit deeper. Most creme brûlée ramekins are wider and flatter. This will change the cooking time.

Directions:
In a medium pot over medium high heat, bring cream, coffee and vanilla until coffee dissolves. About 2 minutes.

Remove pot from heat and let it come to room temperature. Approximately 1 hour.

Preheat oven to 325 degrees F.

In a large pot over high heat boil 1 1/2 cups of water.

In a large bowl, whisk yolks with 1 cup of granulated sugar (the finer the better) until thick and a pale yellow.

If any foam has developed on the top of the heavy cream mixture skim it off.

Using a spatula, stir in cooled cream (try not to create bubbles or froth) until fully mixed. This helps to give you a nice smooth top to the custard mixture.

Evenly divide custard mixture into 6 ramekins.

Place ramekins in pan and gently pour hot water into baking pan - at least half way up the side of the ramekins.

Bake custard mixture until set on the outside and a little jiggly in the middle - about 45 minutes to 55 minutes.

Allow custard to cool down in water bath.

Once completely cooled, cover with plastic wrap and put in fridge. The mixture will continue to firm in the fridge.

Once ready to serve, preheat broiler.

Remove custard from fridge and blot away any moisture with a paper towel.

Evenly sprinkle 1/2 a tablespoon of sugar on the top of each custard and place in oven on broil.

After about 2 minutes sugar should begin to boil and turn a deep brown.This process can take up to 5 minutes if the rack is in the middle of the oven.

Remove from oven and place back on wire rack.

Wait for sugar to harden then serve.

Want to jazz it up a bit?

Serve with a little bit of whipped cream and a sprinkle of cinnamon.

How do you like your creme brûlée? I'm thinking maybe chocolate next time!


P.S. If you are wondering what to do with all those egg whites, try this Belgian waffle recipe.

Easy Fruit Tart

Since I was young, one of my favorite desserts has been the fruit tart. Across the street my from elementary school was a delicious "French" bakery and I lived to go and get sweet treats from there. In hindsight, that owner was pretty slick. Putting a bakery, filled with buttery, sweet, delicious  foods right next to a school.

Ever since then, I have been in love with fruit tarts. This sweet French pastry hits the spot when I'm wallowing in the midst of my own despair (I know dramatic right). But sweets make everything better right? At least temporarily. Whether it's the Spanish, French or Italian version of this type of dessert, it's everything you need. In the past, I wouldn't even think to make a dessert like this for fear it would be too difficult. But behold a simpler way to make this French classic.

With some adjustments to the filling, you can create a tart similar to this French dessert. Best part is that it's so simple you can make it with your friends and family since there's very little stove time. By substituting cream cheese for the classic milk and egg custard, anyone can help prepare this sweet treat. The kids, your girlfriends even people who can not cook, can still help. You can use my quick pie crust recipe or a frozen pie crust from the grocery store. Add whatever fruit you'd like and you too can enjoy this play on a French classic whenever you please.

Fruit Tart
Makes 2 Pies (8 servings per tart)

Ingredients

Pie Crust Recipe

Filling
2 - 8 ounce bars of cream cheese
1/2 cup of heavy cream
1 cup of sugar
2 teaspoons vanilla extract
2 cups of strawberries
1 cup of blueberries
4 kiwis sliced

Glaze
1 1/2 cups of water
1 cup of sugar
1 teaspoon of lemon juice
1 teaspoon of lemon zest

Tools: Mixer, spatula, 2 pie plates (foil pie dish)

Directions:

Frozen pie crust:
Unthaw then use a fork to poke holes in the bottom of the pie crust. Bake according to directions.

Scratch Pie Crust:

Pre heat oven to 375 degrees F.

Roll out dough. Place pie plate upside down on dough making sure dough is rolled thin enough for two pie crusts.

The cut out of dough should be 4 to 5 inches larger than the pie plate.

Place dough in pie plate and gently press evenly into the bottom and sides.

Leave a half inch border then trim excess off the sides and crimp the sides.

Place a piece of parchment paper inside the pie crusts and place a handful or two of dried beans/lentils on top (this will help the crust stay firm once we  add the custard and glaze).

Bake at 375 degrees F on the middle rack for 15 minutes or until lightly brown.

Remove parchment and beans and allow crust to cool.

In a bowl combine, cream cheese, sugar, vanilla and heavy cream.

Using a mixer beat until smooth.

With a spatula, begin to scoop equal amounts of cream filling into cooled pie crusts.

Refrigerate until firm. About 30 minutes.

Place fruit over cream filling.

In a small saucepan add water, sugar, lemon and lemon zest. Bring to a boil over medium high heat.

Allow water/sugar mixture to reduce into a syrup like consistency. Approximately 15 to 20 minutes

(1 tablespoon of cornstarch can speed up the thickening process).

Allow glaze to cool. Once cooled, brush glaze on top of tart.

Refrigerate for at least 20 minutes before serving.

Enjoy with friends and family. I'm sure everyone will leave with a smile.

Lemon Palmiers

It's sumer and I've had my eye on a delicious pastry, a palmier. It's a French pastry that can be adopted to be either sweet or savory. It's not the typical sweet comfort I look for, but in the summer you don't always want something super sweet. It was probably best since I decided to make them with my little and he really doesn't need anything sweet ever (energy for days).

One of the best parts of making this dessert (besides eating it) is making it with someone. For this one, everyone was in the kitchen which made it hectic but lots of fun. Of course, that's what summer is like in my house. Lots of fun and silliness.  Giggles and snorts always bring a smile to my face. I guess the nickname of "French  Hearts" is also very fitting.

This dish is made super easy by using pre-made puff pastry. I also decided to breakout the ninja to create some lemon zest from the peel. When zesting, remember you only want the yellow part of the lemon. It's fine if you don't have a zester. You can use a peeler, grater or pairing knife to take the skin off.

Ingredients:

Puff Pastry
1 teaspoon lemon zest
1 teaspoon lemon juice
4 tablespoons sugar


Directions:

Preheat oven 375 degrees

Mix zest, lemon juice and 2 table spoons of sugar together.

Sprinkle a flat surface with 1 tablespoon of sugar.

Place defrosted puff pastry on a flat surface.

Roll pastry into a square on top of sugar.

Brush/ Sprinkle zest and sugar mixture on to puff pastry dough.

Gently roll the sides of the square pastry dough toward the middle.

Try to make sure the sides meet exactly in the middle.

Slice about 1/2 inch thick and place cut side up on the baking sheet (parchment paper).

Sprinkle with remain gin sugar.

Bake for 6 minutes. Palmiers should be caramelized and lightly browned. Turn and bake for another 5 to 6 minutes.

Transfer to a baking rack to cool.

Hope you have fun making this with your friends and family. I know I can't wait to make a raspberry version of this sweet treat.

Quiche Lorraine w/ Spinach

I'm always interested in dishes that are believed to be one thing but really are another. Many times I like to find out where dishes come from so imagine my amazement when  when I read that this dish actually originates in Germany. Of course, it's now a classic French dish that you can find in any French Cafe. It's named after a region in northeastern France. Yes, that area Germany and France fought over for years. Of course, France is not where I had my first Quiche Lorraine. My first experience was in a little cafe on 1st street in New York. I was actually introduced to many new foods there. In hindsight, I wonder if its owner was well traveled. Because that is where I sampled so many dishes from around the world. Now I try to do the same for my family.

But I digress. This dish in particular is savory and buttery and in that aspect very French and easy to love. I kept the classic bacon, heavy cream, eggs and added spinach and cheese. It's always important to have your veggies. Might as well add veggies since this dish is nothing but butter and bacon. I needed to make this quickly so I used a pre-made pie crust but you could use the simple pie crust recipe I used to make apple pie. Either way it's going to be delicious.

Quiche Lorraine with Spinach

Makes 4 to 6 servings

Ingredients:

pie dough recipe/prepared frozen pie crust
6 to 8 pieces of bacon
4 beaten eggs
1/2  cup of milk
1/2 cup heavy cream
1/2 teaspoon of salt
1/4 teaspoon of pepper
4 ounces of swiss/gruyere cheese
1/2 cup of spinach
pinch of nutmeg
2 tablespoons of diced butter on top

Tools: Tart Pan/ pie pan & whisk

*Note: If purchasing a frozen pie crush you may need to bake your pie crust before adding the bacon and egg mixture.

Directions:

Fry or bake bacon.

If frying:
In a frying pan lay strips of bacon, then turn pan to low medium heat. Cook until each side of bacon becomes brown and crispy.

If baking:

On a baking sheet place foil and 6 to 8 slices of bacon.

Place bacon in oven then set oven temperature to 400 degrees.

After 12 minutes the bacon should be  crispy. Pat bacon with a towel to remove oil.

Chop bacon into strips and sprinkle half of bacon into the bottom of the pie crust.

If you baked your bacon turn oven heat down to to 375 degrees.

Beat eggs, cream and seasonings in a bowl until well mixed.

Fold in spinach and 2 ounces of cheese.

Pour egg mixture into pie crust. Sprinkle remaining bacon and cheese on top.

Bake for 30 to 45 minutes or until the edges are firm but the center is still a bit jiggly.

Allow quiche to cool for 20 minutes.

Later this week it's national Quiche Lorraine day so let them eat Quiche!!

Crêpes w/ Nutella Cannoli Filling

We recently got a crêpe place in the mall. I've loved crêpes ever since college. Of course, I was excited but it soon wore off. One long weekend the International Club planned a trip up to Quebec and I think I had a crêpe at every place that would sell it to me. I've eaten more crepes in Quebec in three days than I have in the United States over the course of a few decades.

There's just something about that sweet, buttery combination that makes me reminisce about good times and the love I have for Quebec. My little one also likes crepes. While I can't wait to take him to Quebec so he can have that experience for himself, I will be his official crêpier.

I first decided I was going to make this recipe when I saw Chef Anne Burrell make them on the show The Kitchen. It looked so easy I wasn't sure why I haven't been making them at home. Then I remembered the last time I tried. It turned out a hot mess, but I was much more confident this time around. So confident I decided to create my own special filling.

Cannoli filling is something else I've been meaning to make. Our friends brought a cannoli dip to the house once and I've been in love ever since. Actually many of our friends were in love that day especially since you can't get it everywhere. I made this filling with cream cheese and Mascarpone not ricotta because that's what we had in our house. Hey, a girls gotta do what a girls gotta do. I hope you like it.

Crêpes with Nutella Cannoli Filling
Makes 18 crêpes

Crêpe Ingredients

1 cup of flour
pinch of salt
2 eggs
1/2 cup of club soda
1/2 cup  of milk
3 tablespoons of butter
Additional butter for cooking crêpes

Nutella & "Cannoli Filling"
8 ounces of mascarpone
4 ounces of cream cheese
1 to 1 1/2 cup of powered sugar
1 cup of chocolate chips.
1/2 teaspoon of vanilla

Tools: mixing bowl, ladle, cast iron pan, whisk & hand mixer

Filling Directions
Place mascarpone and cream cheese in a bowl. Use an electric mixer to beat items together until combined.

Add 1/2 teaspoon of vanilla

Add powdered sugar 1/2 a cup at a time using electric mixer to blend ingredients together.

Lastly, fold chocolate chips in with a spatula.

Crêpe Directions
Place flour and salt in a mixing bowl.

Make a well in the center of the bowl.

Place eggs, milk, club soda and butter in the well in the center.

Whisk all ingredients together until combined.

If mixture seems thick (more like pancake batter than cake batter) whisk in a little more milk.

Allow the mixture to set for 30 minutes.

Place cast iron pan on medium heat.

Melt a small amount of butter in the pan (I actually just take a stick of butter and gently glide it over the bottom of the pan making sure all parts of the pan a coated).

Fill a ladle with crêpe mixture, and starting from the center pour the mixture in the center of the pan.

Gently tip the pan from side to side to roll the crêpe mixture around the pan.

When the edges of the crêpe begin to pull away and the bottom starts to brown (1 1/2   to 2 minutes) it's time to flip the crêpe.

Cook on the other side for an additional minute.

Place crêpe on a plate and make the next.

Separate crêpes with parchment paper. You can also keep them warm by heating the oven to 200 degrees and placing the plate of crêpes in the oven covered by a damp towel.

The best part of this whole process is eating it. Take a small spoonful of Nutella and spread across the crêpe. Then take a tablespoon of the cannoli filling and spread it across.

You can fill this crêpe with flambéed bananas or chocolate. You might even want to put a scope of ice cream on top. The world is your with this one.

Ratatouille

Anyone else on the "New Year" workout kick? Most of my friends are in the gym but they were there  before the New Year. I'm the only one leading the charge in the opposite direction of healthy. I don't know how my husband deals with me. He great at getting his workouts in and eating healthy, then he comes home to brownies and cake. Despite my need to go against the grain, many of our meals have been protein not carb heavy these days. So much, I really needed something a less heavy. Dare I say it, healthier.

Of course, the recent snow storm hit us pretty hard so on this cold wintery weekend, I knew I couldn't  just make a "healthy" salad. We would all need something that warmed our bones. Especially, after being out in the snow all morning. Luckily our t.v. stays on the Disney channels and what movie commercial just happened to pop up on the screen, Ratatouille.

I know, I know, I am grown. But I love that movie and so does mini me. It's the movie that gave me the inspiration for what to do with all of the eggplant, tomatoes and peppers that grew in my yard one year. Initially, I was at a loss. I made baba-ganoush, sautéed eggplant and made eggplant lasagna (where I replaced the noodles for eggplant), I can't remember what other recipes I tried but the one that stuck was the ratatouille.

Many people have different ways of making the dish. Some add squash. Others mushrooms. In the end, I just used what was in the fridge. Some people dice all the vegetables. In the movie, I love how everything is sliced into perfect round circles. Unfortunately, I didn't have time for that though I would have loved to break out my mandolin. I needed it done quick, fast and in a hurry. No one wants to wait for food after being outside in the cold. Dicing the vegetables up and using  canned tomatoes cuts the cook time down to 30 minutes max. I served this over some quinoa because it's important to have protein after putting in hard work in the snow. Not to mention the Vitamin C in tomatoes can help increase the body's ability to absorb iron.

Ratatouille

Makes 6 servings

Ingredients 
1 large eggplant diced
2 bell peppers diced (yellow & green)
1 zucchini diced
1 15 ounce can of diced tomatoes
2 cloves of minced garlic
1/2 large onion diced
1/2  teaspoon of thyme
1 tablespoon of oregano
1 tablespoon of parsley
1/4 cup of olive oil, more may be needed
1 bay leaf
Salt and black pepper

Tools: Large sauté pan or dutch oven

Directions:
Place dutch oven over medium high heat and add half the olive oil.

Once pan is hot add diced onions and cook 5 to 7 minutes until they begin to caramelize.

Add eggplant and thyme sprinkle with salt and pepper.

Stir and cook eggplant for approximately 5 minutes.

Remove eggplant and onions from pan and set aside.

Add more olive oil to the pan then add zucchini and peppers.

Cook for 5 minutes making sure to turn zucchini occasionally. Sprinkle with salt and pepper.

Return eggplant, thyme and onion to the pot along with garlic, tomatoes and herbs (including bay leaf).

Salt and pepper to taste.

Cover land and cook for an additional 10 to 15 minutes stirring occasionally.

There you go a quick, easy, healthy dish that warms you up on a cold day. Add a nice French baguette, some butter and you are set.

Crab Stuffed Shrimp with Beurre Blanc Sauce

If you've been following me on instagram you know I recently took a knife skills class. I love taking cooking class. Actually, I love taking any class, I'm a nerd. But it's always great to have an opportunity to sharpen skills and get new ideas.

So, I can't remember how the conversation began but Chef Steve mentioned that Beurre Blanc sauce over seared scallops would make a man fall in love with you. It was in that moment that I realized what my husband meant when he said I date my friends. Because though I want my husband to fall in love with me all over again, when Chef Steve mentioned the sauce I thought my girlfriend would really love this dish because she loves sauce.

Yikes, hubby was right I do date my friends. But we will ignore that right now because what is even more right is this dish. Though I would and will try this dish with nice large dry sea scallops, I first tried it with shrimp over polenta. And darn, my arm is tired. Whisking polenta can be tiresome but that's a conversation for another time. Back to the sauce. It's French and it's delicious. How could it not be it has wine and butter.

Crab Stuffed Shrimp with Beurre Blanc Sauce

Makes 5 servings (4 shrimp per person)

Ingredients:
Crab Stuffed Shrimp
20 extra large shrimp (shelled & deveined)
8 ounces of crab meat
1 egg
1/2 cup bread crumbs
1/4 mayo
1 tablespoons of parsley
1/4 teaspoon of oregano
1/4 celery (diced)
1/4 white onion (diced)
1/4 diced red pepper (diced)
1/4 teaspoon salt
1/8 teaspoon of pepper


Beurre Blanc Sauce
1 large shallot
4 ounces of dry white wine
4 ounces white wine vinegar
4 ounces of heavy cream
½ stick of chilled butter

salt and pepper to taste
squeeze of lemon

Tools: baking sheet, whisk & sauce pan

Directions:
Preheat oven to 375 degrees and spray baking sheet with oil.

Place crab meat in a bowl.

Dice celery, onion and red pepper and add to crab meat.

Season with salt and pepper.

Slice the top of the shrimp to the middle. Do not cut all the way through.

Salt and pepper shrimp.

Add a tablespoon of crab mix to the top of the shrimp.

Place the shrimp on the baking sheet and tuck the tail of the shrimp underneath.

Bake shrimp in the oven for 30 minutes.

While shrimp is cooking slice the shallot as thin as possible.

Place shallot in saucepan with white wine and vinegar over medium high heat.

Let the mixture to reduce to almost half. This should take 5 to 7 minutes. It will look like syrup.


Once the wine has reduced add the heavy cream, salt and pepper.

Whisk. Whisk and whisk some more.

Slice butter and add a little bit at a time. Whisk, whisk whisk.

Remove from heat. Sauce should be served hot.

Remove shrimp from oven. Use a spoon to gently drizzle beurre blanc sauce over shrimp.

Voila!! A dish to make your friends... I mean man fall in love with you.

Chicken Provencal

These last couple of weeks I've been dying to roast a chicken. My assumption is that the weather has been a motivating factor in the dishes we are having these days. Of course, I can't deny the fact that I might miss France a bit since I've been trying to find someone to steal away with me to Nice. I haven't found anyone yet. But of course if I can't get there, food will be the next best thing. The debate, whether to make a classic French Roasted Chicken or Chicken Provencal.

A classic French roasted chicken is the epitome of classic French cooking .... butter, butter and more butter. French Provencal dishes are simple and always include olive oil, garlic and herbs. Too me, Provencal chicken is more rustic and reflects the laid back nature of southern France. At least that's my opinion. The aromas from the oregano, thyme and many other herbs creates an earthy (in a good way) taste and provides big flavor. All the elements complement the rustic nature of the dish. I prefer it because it's simple. Once everything is chopped and mixed you can just sit back and wait for the aromas to transport you to another place.


Chicken Provencal
Makes 8 servings


Ingredients
8 pound roaster chicken
2 lemons zest and juice
2 teaspoons of fresh oregano
2 teaspoons of fresh thyme
2 teaspoons of fresh rosemary
4 cloves garlic
4 tablespoons of extra virgin olive oil
1 tablespoon of salt
1 teaspoon of pepper.

Directions:

Preheat oven to 375 degrees.

Season chicken with 1/4 a teaspoon of salt and pepper.

Zest and juice lemon and chop herbs.

Mix salt and pepper.

Combine all ingredients in a small bowl well.

Rub olive oil mixture all over the inside and outside of chicken and place and a roasting pan.



Place any additional oil, lemon and herbs inside the chicken.

Roast chicken until skin starts to brown, about 25 to 30 minutes.

Reduce heat in the oven to 350 and allow chicken to cook for another 45 minutes to an hour.

Baste chicken with dripping from the bottom of the pan about every 30 minutes.

 

Allow chicken to rest at least 10 minutes before carving.

This Chicken Provencal was served with smashed potatoes and roasted string beans.

Look at the pretty bird. Bon Appetite!!