Dessert & Bread

Butter and flour the cake pan. Set the chocolate and rum or coffee in a small pan, cover, and place (off heat) in a larger pan of almost simmering water; let melt while you proceed with the recipe. Measure out the rest of the ingredients.

Cream the butter and sugar together for several minutes until they form a pale yellow, fluffy mixture.

Beat in the egg yolks until well blended.

Beat the egg whites and salt in a separate bowl until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed.

With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in the almonds, and almond extract. Immediately stir in one fourth of the beaten egg whites to lighten the batter. Delicately fold in a third of the remaining whites and when partially blended, sift on one third of the flour and continue folding. Alternate rapidly with more egg whites and more flour until all egg whites and flour are incorporated.

Turn the batter into the cake pan, pushing the batter up to its rim with a rubber spatula. Bake in middle level of preheated oven for about 25 minutes. Cake is done when it has puffed, and 2½ to 3 inches around the circumference are set so that a needle plunged into that area comes out clean; the center should move slightly if the pan is shaken, and a needle comes out oily.

Allow cake to cool in the pan for 10 minutes. Run a knife around the edge of the pan, and reverse cake on the rack. Allow it to cool for an hour or two; it must be thoroughly cold if it is to be iced.

TO SERVE

Use the chocolate-butter icing on page 684, and press a design of almonds over the icing.

Fruit Yoghurt Cake

¾ cup plain nonfat yoghurt (Danone)

¾ cup corn oil (NOT olive oil)

1½ cups granulated sugar

2 ¼ cups flour

4 eggs

1 package of dry yeast (2 tsp)

3 apples

1 pear

Mix the yoghurt with the sugar.

Add the eggs, mix.

Add the flour and yeast, mix.

Add oil, mix.

Peel the apples and pear, slice and add to the dough, mix.

Pour into a 10 ½" cake pan (27 cm) and bake at 355° F for 40 to 60 min or until it’s done.

Glaçage au Chocolat

Chocolate-butter Icing

This simple chocolate icing is butter beaten into melted chocolate, and forms a tender coating over a white or chocolate cake, or over a thoroughly chilled butter-cream icing.

For an 8-inch cake

2 ounces (2 squares) semi-sweet baking chocolate

2 Tb rum or coffee

A small covered pan

A larger pan of almost simmering water

5 to 6 Tb unsalted butter

A wooden spoon

A bowl with a tray of ice cubes and water to cover them

A small flexible-blade metal spatula or a table knife

Place the chocolate and rum or coffee in the small pan, cover, and set in the larger pan of almost simmering water. Remove pans from heat and let chocolate melt for 5 minutes or so, until perfectly smooth. Lift chocolate pan out of the hot water, and beat in the butter a tablespoon at a time. Then beat over the ice and water until chocolate mixture has cooled to spreading consistency. At once spread it over your cake with spatula or knife.

Extra Thick Apple Pie Recipe

Apple season means apple pies, and my favorite are those apple pies packed with apples, not overly sweet, and with a buttery crust. The problem with baking thick apple pies is that the apples shrink as they cook, leaving a gap between the crust and the apples, which usually collapses upon cooling. The trick is to gently cook the apples first, so that they do their reducing before they go in the pie. I settled on this recipe after trying several; it draws its crust from a mile-high apple pie recipe in Oprah Magazine and its method adapted from a method for deep-dish apple pie in Cooks Illustrated.

Crust

2 cups all-purpose flour, plus extra for rolling

½ cup finely ground blanched almonds or almond flour

16 Tbsp (2 sticks) unsalted butter, very-cold, cut into ½ inch cubes

1 teaspoon salt

1 heaping teaspoon brown sugar

3 to 6 Tbsp nonfat milk, very cold

1 Tbsp heavy cream

1 large egg yolk

Filling

½ cup sugar (white granulated)

¼ cup packed light brown sugar

¼ teaspoon salt

1 teaspoon ground cinnamon

¼ teaspoon ground ginger

5 lbs of mixed apples (Granny Smith, Golden Delicious, Pippin, Braeburn, Cortland, McIntosh), peeled and cut into ¼ inch slices

1 Tbsp of lemon juice and ½ teaspoon of grated lemon zest

2 Tbsp unsalted butter

Start with the crust:

1 In a food processor, combine flour, almonds, salt and brown sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal. Add milk 1 Tablespoon at a time, pulsing until mixture solidifies into a ball. Remove dough from machine and shape into 2 discs. Wrap each in plastic wrap and refrigerate at least 1 hour.

While the dough is cooling, start cook the apples:

2 Mix ½ cup white sugar and ¼ cup brown sugar, salt, ground ginger, and cinnamon into a large mixing bowl. Add the apples and lemon zest and toss to combine. Transfer apples to a large, thick-bottomed covered pan or Dutch oven and cook, covered, over medium heat, stirring frequently, until apples are just tender when poked with a fork, but still hold their shape; about 15 to 20 minutes (but not so long for the apples to turn into applesauce, put apples in a colander over a bowl to drain excess liquid. Drain off as much juice as possible.

3 Preheat oven to 425°F with a baking sheet on a rack on the lowest rung of the oven.

Back to the crust:

4 While the apples are cooling and draining, remove one crust disk from the refrigerator. Roll out with a rolling pin between two pieces of parchment paper, wax paper, or plastic wrap to a 12 inch circle, with a little flour sprinkled on both sides facing the dough; about ¹/₈ of an inch thick. If dough becomes too sticky or soft to easily remove parchment paper, return to fridge until firm. Remove parchment from one side and flip on to a 9-inch pie pan. Peel off second layer of parchment. Gently press down to line the pie dish with the dough.

Add the filling to the pie:

5 Add the apple filling to the dough-lined pie pan. Sprink on 1 Tbsp of lemon juice. Dot with butter.

Finishing:

6 Roll out second disk of dough, as before. Remove one side of parchment paper and gently turn over onto the top of the apples in the pie. Remove the top side of the parchment paper. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a ¾ inch overhang. Fold dough under itself so that the edge of the fold is flush with the edge of the pan. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape. Beat egg yolk with cream and brush on the surface of the pie with a pastry brush.

Cooking:

7 Set pie on preheated baking sheet (to catch any juices that may escape from the pie while cooking). Bake at 425°F for 15 minutes. Lower the heat to 375°F and cook for an additional 50 minutes, until filling bubbles in the center and crust turns golden brown. Cool on a wire rack for 1½ hours. Cut into wedges and serve with vanilla ice cream.

Serves 6 to 8.

Clafoutis

2 eggs

1 cup granulated sugar

1 cup French crème fraîche

2 cups flour (preferably organic without malted barley)

1 teaspoon baking power

Red currants with 1 or 2 tablespoons sugar.

Mix the eggs and sugar well.

Add the cream, flour and baking powder.

Add three-quarters of the red currants.

Pour the mixture into a round 9" mold.

Sprinkle the last quarter of red currants on top of the mold.

Bake for 30 to 45 minutes in an oven at 350° F or until you can insert a knife and it comes out clean.

Serve slightly warm.

Note: other fruits will do fine with this recipe, including cherries, apples and pears.

Mousse au chocolat

Chocolate Mousse—a cold dessert

Among all the recipes for chocolate mousse this is one of the best, we think; it uses egg yolks, sugar, and butter, and instead of cream, beaten egg whites. The orange flavoring suggested here is delicious with chocolate. An interchangeable version is charlotte Malakoff on page 607, made of butter, chocolate, and powdered almonds. Either may be unmolded after chilling, or served in a bowl, or in dessert cups, or in little covered pots. (Note: When served in pots, this dessert is sometimes erroneously called pots de crème au chocolat. French dessert crèmes are custards, such as those on pages 610-611.)

For about 3 cups serving 6 to 8 people

A 3-quart porcelain or stainless steel mixing bowl

A wire whip or electric beater

4 egg yolks

³/₄ cup instant sugar (very finely granulated)

¼ cup orange liqueur

A pan of not-quite-simmering water

6 ounces or squares semi-sweet baking chocolate

4 Tb strong coffee

A small saucepan

6 ounces or 1½ sticks softened unsalted butter

A basin of cold water

Optional: ¼ cup finely diced, glazed orange peel, page 587

4 egg whites

Pinch of salt

1 Tb granulated sugar

2 cups vanilla-flavored crème anglaise (custard sauce), page 588, or lightly whipped cream sweetened with powdered sugar, page 580

Beat the egg yolks and sugar together until mixture is thick, pale yellow, and falls back upon itself forming a slowly dissolving ribbon. Beat in the orange liqueur. Then set mixing bowl over the not-quite-simmering water and continue beating for 3 to 4 minutes until the mixture is foamy and too hot for your finger. Then beat over cold water for 3 to 4 minutes until the mixture is cool and again forms the ribbon. It will have the consistency of mayonnaise.

Melt chocolate with coffee over hot water. Remove from heat and beat in the butter a bit at a time, to make a smooth cream. Beat the chocolate into the egg yolks and sugar, then beat in the optional orange peel.

Beat the egg whites and salt until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed, page 159. Stir one fourth of the egg whites into the chocolate mixture. Fold in the rest.

Turn into serving dish, dessert cups, or petits pots. Refrigerate for at least 2 hours or overnight.

Pass the sauce or whipped cream separately.

Mousse au chocolat

Mousse au chocolat can be prepared with eggs, like the following recipe, or with cream or a combination of both. A version prepared with beaten egg whites is generally lighter than one made with whipped cream. In brasseries, this dish is often placed into large tureens and spooned onto serving plates. Use a good quality chocolate and very fresh eggs for this preparation.

2 extra‑large egg whites

1½ T finely granulated sugar

63 g (21⁄4 oz) chocolate (64% cocoa mass)

2 T unsalted butter

1 extra‑large egg yolk

Beat the egg whites with the sugar until stiff. Set aside.

In the meantime, bring some water to a boil in the bottom of a bain‑marie. Melt the chocolate over the boiling water of the bain‑marie. When most of the chocolate is melted, remove from the hot water. Add the butter and mix until melted. Add the egg yolk and mix.

Carefully fold the chocolate mixture into the egg whites.

Divide the mousse between individual serving bowls or place in a single bowl. Refrigerate well.

Yield: 2 to 3 servings.

Strawberry Sorbet

Equipment

1 centrifuge

1 ice cream maker

Ingredients

2 lb strawberries

1 cup sugar

1 lemon

Extract the liquid from the strawberries in the centrifuge.

Add the sugar and the juice of the lemon.

Leave in the ice cream maker for about 25 minutes.

Put in the freezer.

Cantaloupe Sorbet

Equipment

1 centrifuge

1 ice cream maker

Ingredients

2 cantaloupes

4 Tbs sweet white wine (e.g. Baume de Venise)

1 lemon

Black pepper

Extract the liquid from the cantaloupe in the centrifuge.

Add the wine, the juice of the lemon and one twist of the pepper mill.

Leave in the ice cream maker for about 25 minutes.

Put in the freezer or serve in the rind of the melon with a leaf of mint.

Pie Crust

Pâte brisée

For a 9-inch pie

1½ cups flour

6½ Tbs butter

½ cup of milk or water

1 Tbs granulated sugar

Salt to taste

By hand, mix the chunks of butter and the flour. Add the salt, sugar, and just enough water or milk to form a smooth ball of dough.

Knead the dough as little as possible. Stop kneading as soon as the dough starts peeling off your hands.

Heat the oven to 480° F.

Tip

You can double or triple the proportions of the dough. Wrap in aluminum foil; it keeps nicely in the refrigerator.

Crumbly Pie Crust

Pâte sablée

For an 8-inch pie

1 egg yolk

5 Tbs sugar

1 cup flour

4 Tbs butter

In a bowl, mix the egg yolk and the sugar. Pour in all the flour and mix with a spatula, then by hand: the mixture will be very dry.

Add the butter. The dough should be homogenous. Spread it out with the pastry roll.

Butter a pie pan and then line it with the dough.

Heat the oven to 480° F.

Cake without flour - Almonds/Dates

120g granulated sugar

180g powdered almonds

100g pitted dates

4 eggs

orange or apricot jam

90g powdered sugar

30g butter

1½ tablespoon rum

1 teaspoon milk

Mix egg yolk with 100g granulated sugar. Beat well until color of the mixture becomes little lighter

Beat egg white with 20g granulated sugar until stiff

Add almonds and chopped dates

Add some egg white if mixture become too thick, then add all the egg white.

Pour in 2 round moulds of 7 inches diameter and cook in oven for 20 mn (360°F)

Put both cakes out of moulds, spread jam on the first one and put the second on top.

In a pan put butter, Rum, powdered sugar and milk

When melted, pour on the cake

Possible decoration - pieces of hard caramel (150g granulated sugar cooked with 2 tablespoon water)

Cake without flour - Pistachios

cake

300g powdered unsalted pistachios

150g granulated sugar

50g corn starch

4 egg whites

liquid custard

1 TSP corn starch

¹/₃ l milk

4 egg yolks

50g granulated sugar

100g powdered unsalted pistachios

icing

1 egg white

100g powdered sugar

Mix 250g powdered pistachios with 75g sugar and corn starch

Beat egg whites with 75g sugar until stiff

Pour in stiff egg whites the mixture of pistachios,sugar and corn starch, stir gently

Pour in a round mould and cook 40 mn in oven 250°F

Remove from mould and let cool on a mesh

Liquid custard

Mix egg yolks with 50g sugar, beat well until mixture color become little lighter

Add milk, pistachios and sugar

Pour in a pan, let simmer WITHOUT BOILING until thickens

*Filter pistachios, let it cool

Icing

Beat egg white with powdered sugar

spread on top of the cake

SERVE

Add rest of pistachios on top of the cake and pour custard in a bowl

Dark Herb Bread

This makes a loaf quite firm in texture, with a delicious herby, peppery flavor that lasts. The garlic here is subtle and does not go stale, as sometimes happens in garlic bread. It is a fine loaf for sandwiches, makes fairly good toast, and is excellent sliced thin and buttered. It will keep for a week at a time.

[ 1 large loaf or 2 smaller loaves]

2 packages active dry yeast

1 tablespoon granulated sugar

1½ to 2 cups warm water (100° to 115°, approximately)

3 cups whole-wheat flour

1 cup rye meal

1½ cups unbleached all-purpose flour

¼ cup olive oil

1 tablespoon salt

1 teaspoon freshly ground black pepper

3 small cloves garlic, peeled

2 tablespoons parsley, finely chopped

1 teaspoon rosemary

Combine the yeast, sugar, and ½ cup of the warm water in a mixing bowl and allow to proof. Mix whole-wheat flour, rye meal, and 1 cup of the all-purpose flour. Add the olive oil, salt, and pepper and mix well. Add the yeast mixture and 1 cup of warm water. Mix, adding additional water if necessary, to make a firm, slightly sticky dough. Grind the garlic, parsley, and rosemary to a paste, using a mortar and pestle. (You will have about 1 tablespoon of paste.) Work this into the dough, then turn the dough out on a floured board and knead until smooth and rather elastic, about 10 to 15 minutes, adding as much of the remaining ½ cup flour as you require. Form into a ball, place in a well-oiled bowl, and turn to coat with the oil. Cover and let rise in a warm place until doubled in bulk, about 1½ to 2 hours.

Punch the dough down and knead again for about 5 minutes, then shape into two loaves to fit well-buttered 8×4×2-inch bread tins, or make one loaf for a 10×5×3-inch tin. Cover and allow the dough to rise again until it is above the rim of the loaf tin. Slash the loaves lengthwise (or crosswise) about ½ inch deep with a knife or razor blade. Bake in a preheated oven at 4000

for 20 minutes, then reduce the heat to 350°, and continue baking for about 30 minutes, or until the loaves sound hollow when rapped on top and bottom. (You may have to turn the loaves out of the pan and place them back on the baking rack for a few minutes to give additional color.) Cool on racks before slicing.

NOTE

To prevent any risk of the garlic tasting a little rancid if you are keeping the loaf over a day or so, do not mix it in the bread with the herbs. Instead, cut it in very thin slices and insert into the loaf just before you put it in the oven. Then withdraw the garlic after the loaf has been baked.

VARIATION

This herb loaf can be made using 4 cups unbleached all-purpose flour and 1 cup whole-wheat cereal. After the first rising, punch down the dough and shape into an oval or round loaf. Place on a board or cookie sheet that has been sprinkled with cornmeal and let rise to double its bulk. Just before popping it into the oven, lift carefully and invert on the baking sheet. Proceed to bake.

Sourdough Rye

This sourdough rye appeared in the columns of The New York Times several years ago. I tried it, made some changes in it, and discovered that it was one of the best recipes I have ever used. The bread has a nice crumb, slices well, and keeps extremely well. I enjoy it for sandwiches and find that, thinly sliced and well buttered, it’s delicious served with smoked fish and oysters or other shellfish. The recipe is large, but in this instance I find it works better with the larger amounts, particularly since you have to prepare a starter beforehand. And, of course, if the bread is too much for your larder you can freeze some of it.

This will provide more starter than you need for this recipe. To keep it going, replenish with equal parts of warm water and flour, let stand again at room temperature, and then refrigerate. Continue the process each time you use some of it.

[2 free-form loaves]

2 packages active dry yeast

3 ¼ cups warm water (100° to 115°, approximately)

6 cups all-purpose flour, approximately

2 cups rye flour

2 teaspoons salt

1 tablespoon caraway seeds

1½ teaspoons poppy seeds

2 tablespoons melted butter

3 tablespoons granulated sugar Cornmeal

1 egg, lightly beaten with 1 tablespoon water

Four days ahead of breadmaking, prepare the "starter." Combine 1 package of the yeast, 2 cups warm water, and 2 cups all-purpose flour in a plastic bowl or container. Cover tightly and let stand at room tempera- ture for 2 days. Then refrigerate for at least another day (see note below). The day before preparing the dough, combine 1 cup of starter, the rye flour, and 1 cup warm water in a bowl. Cover with plastic wrap and let stand at room temperature overnight. The next day stir down the dough and add the second package of yeast, dissolved in ¼ cup warm water, salt, caraway seeds, poppy seeds, butter, and sugar. Then add up to 4 cups all- purpose flour, 1 cup at a time, to make a stiff but workable dough. Knead for 10 to 12 minutes, then shape into a ball. Place in a buttered bowl, turn- ing to coat the dough with the butter. Cover and let rise in a warm, draft- free place until doubled in bulk, about 2 hours.

Punch down and divide the dough in half. Shape into two round loaves and place on buttered baking sheets generously sprinkled with cornmeal. Cover and let rise again until doubled in bulk, about 1 hour, Brush with the egg wash, and bake in a preheated 375° oven for 30 min- utes, or until lightly browned and the loaves sound hollow when rapped with the knuckles. Cool, covered with towels to prevent the crust from hardening.

Pullman Loaf or Pain de Mie

This is the white bread frequently used for sandwiches, a four-square loaf that has delicate texture, a fine crumb, and good flavor. It is made in a special pan with a sliding lid at the top that keeps the bread in shape as it bakes. If you do not have this type of pan, you can bake it in an ordinary pan, covered with tinfoil and lightly weighted with tiles or similar weights. However, the tins are easily available in restaurant and baking supply houses and are not expensive. This is a beautiful toasting bread, and if correctly made, it can be sliced paper thin. In addition to its excellence for sandwiches and toast, it is useful for croutons, crumbs, rolled sandwiches, little canapés, and hors d’oeuvres.

The loaf can be frozen successfully for 2 months, and it will keep well in the refrigerator for several days.

[1 large loaf]

2 packages active dry yeast

1½ cups warm water (100° to 115°, approximately)

2 teaspoons granulated sugar

6 ½ cups all-purpose flour

1 tablespoon plus 2 teaspoons coarse salt

1 stick (½ cup) sweet butter

Dissolve the yeast in ½ cup of the warm water with the sugar, and let it proof. Combine 6 cups of the flour with the salt in a large bowl. Using two knives, cut the butter into the flour and salt, being careful not to overwork it. (Or using your hands, squeeze pieces of the butter into the flour very carefully.) Place the yeast mixture in a large mixing bowl and add ¼ cup warm water. Then add the flour-and-butter mixture, incorporating it with one hand only and using the remaining water to create a stiff, sticky dough. Turn the dough out on a floured board and work it hard for a good 10 minutes: slap it, beat it, punch it, and give it a thorough kneading. When finally smooth, let rest for a few minutes, then shape into a ball. Place in a well-buttered bowl, turn to coat the surface, cover, and let rise in a warm, draft-free spot for 1½ hours.

Punch the dough down and let rise for 3 to 4 minutes, then knead again vigorously for 3 or 4 minutes. Shape into a ball and put back in the buttered bowl to rise again, from 45 minutes to 1 hour. Punch the dough down and let rest another 3 or 4 minutes. Knead a third time and then shape carefully into a loaf to fit a well-buttered 13½ x 4 x 3¾-inch pan.

Let rise until almost doubled in bulk, approximately 1 hour. Butter the inside of the lid, if you are using a pullman tin, or butter a piece of foil, cover (weight if using foil), and place in a preheated 400° oven. Turn the heat down immediately to 375°. After 30 minutes turn the tin on one side for 5 minutes and then on the other side for 5 minutes. Set it upright again, and remove the lid; the bread should have risen to the top of the pan. (If using foil and weights, remove both at this point.)

Continue to bake until it is a golden brown, which will take about 12 to 15 minutes more. Turn the loaf out of the pan and put it directly on the rack of the oven to bake for a few minutes longer, until the bread is a beautiful color and sounds hollow when tapped with the knuckles. Let it cool thoroughly on a rack before slicing.

Brioche Bread

Not the classic brioche that one prepares for the little top-knotted rolls, although similar to it, this is a loaf that is especially good for delicate sandwiches, such as the popular onion sandwich hors d’oeuvre I created years ago. It is also a delicious egg bread by itself, easy to make and pleasant in flavor.

[2 loaves]

1½ packages active dry yeast

2 tablespoons granulated sugar

½ cup warm water (100° to 115°, approximately}

1 cup melted butter

1½ teaspoons salt

4 cups all-purpose flour

4 eggs

1 egg yolk mixed with

¼ cup evaporated milk or light cream

Combine the yeast, sugar, and warm water and allow to proof. Mix the melted butter and salt. In a large bowl combine the flour, eggs, melted butter, and yeast mixture. Beat with the hand until smooth. Place in a buttered bowl, turning to butter the surface, cover, and set in a warm, draft-free place to rise until light and doubled in bulk, about 1 to 1½ hours. Punch the dough down and shape into two loaves. Fit into buttered 8 x 4 x 2-inch loaf pans and let rise again in a warm place until doubled in bulk, about 1 hour. Brush the loaves with the egg yolk-milk wash. Bake at 400° for 30 minutes, until the loaves are a deep golden brown and sound hollow when tapped with the knuckles. Cool on a rack.

Jane Grigson’s Walnut Bread from Southern Burgundy

This recipe comes from a delightful cookbook called Good Things by an English writer, Jane Grigson, who has a fine palate and the ability to evoke vivid pictures of food. It makes one of the most attractively flavored and textured breads I have eaten in a long time. If you can’t find walnut oil, you can use a fruity olive oil. Baked in intriguing small, round loaves, it is light and has a pleasant crust, delicious "nose," and a delicate onion flavor. It’s good with broiled or roasted meats, or with some cheeses, notably goat.

[4 free-form loaves]

5 cups all-purpose flour (preferably unbleached)

1 tablespoon salt

2 tablespoons sugar

2 packages active dry yeast

2 cups warm milk

½ cup walnut oil or 8 tablespoons (1 stick) butter, melted but cool

½ cup walnuts, roughly chopped

¾ cup onion, finely chopped

"Sift flour, salt, and sugar into a warm bowl. Dissolve the yeast in ½ cup of warm milk, and pour it into the middle of the flour, together with the walnut oil (or butter) and the rest of the milk. Knead well until the dough is firm and blended into a smooth, springy ball (about 10 minutes) . Leave in a warm place to rise for 2 hours (or in a cool place overnight) . Punch down the dough, mix in the walnuts and onion, shape into four rounds, and leave on a greased baking tray to rise for 45 minutes. Bake at 400° for 45 minutes, or until the loaves sound hollow when tapped underneath."

Celery Root Purée

1 large celery root

1 tsp crème fraîche

Peel and cut the celery and put in salted water.

Let boil until it is very soft.

Pass through food mill, first with large holes and then will smaller holes.

When done, Add the crème fraîche and salt to taste.

This can be frozen, but add crème after reheating.

Quiche with Mushrooms

½ stick of Butter

½ Lemon

1 packet Mushrooms

1 clove of Garlic

1 Flakey pastry shell (Pepperidge Farm, frozen).

5 eggs

1 package of crème fraîche

Parsley

Salt

First cook the mushrooms in a frying pan with little water, lemon juice, salt and little oil (not olive) or butter.

Leave in the frying pan until all the liquid is gone and the mushrooms are little golden.

Add one crushed clove of garlic and let one more minute or until garlic is done.

Thoroughly mix eggs with crème fraîche, add salt and chopped parsley.

(possible to add some milk to have less crème but not too much because it is going to stay liquid).

Put the mushrooms in the crust ,add eggs and crème, bake at 350° for 20 minutes or until it is done.

NB – You can make this without cheese because the garlic and parsley add plenty of flavor.

Starbucks Banana Walnut Bread

Prep Time: 10 mins

Total Time: 1 hrs

Serves: 8, Yield: 1 loaf

This is Starbucks recipe for their Banana Walnut Bread. The recipe came straight from Starbucks, so enjoy!

2 cups flour

1 teaspoon baking soda

¼ teaspoon salt

1 egg

1¹/₈ cups sugar

½ cup vegetable oil

2 tablespoons buttermilk

½ teaspoon vanilla extract

3 ripe medium-large bananas, mashed

½ cup chopped walnuts

¹/₃ cup chopped walnuts ( in addition to ½ cup)

Preheat oven to 325. Grease a 9 × 5 × 3 loaf pan and dust with flour.

Blend the flour, baking soda, and salt; set aside.

Mix the egg, sugar, and vegetable oil until combined.

Add the flour mixture to the egg mixture and when blended, add the buttermilk, vanilla, and mashed bananas; mix well.

Fold ½ cup of chopped walnuts and pour batter into prepared loaf pan.

Top the batter with remaining ¹/₃ cup of walnuts.

Bake for 45-60 minutes, until a toothpick inserted in the center comes out clean.

Cool for 10 minutes on a wire rack.

Zucchini with Tomato and Basil

For 6 servings

1½ pounds fresh zucchini

½ cup onion sliced thin

¼ cup extra virgin olive oil

1½ teaspoons garlic chopped coarse

2 tablespoons chopped parsley

²/₃ cup canned imported Italian plum tomatoes, chopped coarse, with their juice Salt

Black pepper, ground fresh from the mill 6 or more fresh basil leaves

Soak and clean the zucchini as directed on page 530, trimming away both ends, and cut them into disks a little less than ½ inch thick.

Preheat oven to 350°.

Choose a flameproof oven-to-table pan, preferably enameled cast-iron ware, put in the onion and oil, and turn on the heat to medium. Cook and stir the onion until it becomes colored a light gold, then add the garlic. When the garlic becomes colored a very pate gold, add the parsley, stirring it quickly once or twice, then put in the tomatoes with their juice. Cook at a steady, gentle simmer until the oil floats free of the tomatoes, about 20 minutes.

Add the sliced zucchini, salt, and pepper, and turn the zucchini over once or twice to coat well. Cook for 5 minutes on top of the stove, then transfer the pan to the uppermost rack of the preheated oven. Cook until the liquid shed by the zucchini dries out, and the zucchini rounds are tender.

Ahead-of-time note The dish may be completed up to this point several hours in advance on the day you are going to serve it. Do not refrigerate. Reheat in a hot oven before proceeding with the next step.

Take the pan out of the oven. Wash the basil in cold water, tear the leaves into one or two pieces by hand, distribute them over the zucchini, and bring to the table.

Balsamic Zucchini

yield: Makes 6 side-dish servings

Active time: 20 min Start to finish: 45 min

Cooks’ note: Balsamic zucchini (without pine nuts) can be made 3 hours ahead and kept at room temperature or chilled, covered. Sprinkle with pine nuts just before serving.

4 lb medium zucchini, cut diagonally into 3/4-inch-thick slices

¼ cup extra-virgin olive oil

3/4 teaspoon salt

½ teaspoon coarsely ground black pepper

¼ cup balsamic vinegar

1 ½ oz finely grated Parmigiano-Reggiano (½ cup)

1/3 cup pine nuts (1 oz), toasted and finely chopped

Preheat broiler.

Toss zucchini with oil, salt, and pepper in a large bowl. Arrange zucchini in 1 layer in 2 shallow baking pans (1 inch deep). Broil 1 pan of zucchini 3 to 5 inches from heat, without turning, until browned in spots and beginning to soften, 4 to 6 minutes. Drizzle 2 tablespoons vinegar over broiled zucchini and shake pan a few times, then continue to broil until most of vinegar is evaporated, about 2 minutes. Sprinkle ¼ cup cheese over broiled zucchini and broil until cheese is melted, about 1 minute more. Cook remaining pan of zucchini in same manner. Cool to room temperature and serve sprinkled with pine nuts.

Last updated October 25, 2012

Bruce Graham

Dessert & Bread

Almond Apple Tarte

Reine de Saba

Fruit Yoghurt Cake

Glaçage au Chocolat

Extra Thick Apple Pie Recipe

Clafoutis

Mousse au chocolat

Mousse au chocolat

Strawberry Sorbet

Cantaloupe Sorbet

Pie Crust

Crumbly Pie Crust

Cake without flour - Almonds/Dates

Cake without flour - Pistachios

Dark Herb Bread

Sourdough Rye

Pullman Loaf or Pain de Mie

Brioche Bread

Jane Grigson’s Walnut Bread from Southern Burgundy

Celery Root Purée

Quiche with Mushrooms

Starbucks Banana Walnut Bread

Zucchini with Tomato and Basil

Balsamic Zucchini

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