Yield: 2 dozen Cupcakes
2 ½ cups unbleached all-purpose flour
2 tablespoons cocoa powder
1 teaspoon baking powder
1 teaspoon kosher salt
½ cup (1stick unsalted butter, room temperature)
1 ½ cups granulated sugar
3 large eggs. Room temperature
¾ cup buttermilk, room temperature
1 teaspoon pure vanilla extract
2 teaspoons Wilton red food coloring
1 ½ teaspoons baking soda
1 tablespoon distilled white vinegar
For the frosting:
12 ounces (1 ½ packages) cream cheese, softened
½ cup (1 stick) unsalted butter, softened
1 teaspoon vanilla bean paste
3 cups confectioners’ sugar, plus more for decorating
¼ teaspoon sea salt
Preheat the oven to 375 F. Line 2 standard (12 cup) cupcake pans with Halloween themed paper liners.
In a medium bowl of a stand mixer fitted with a paddle attachment, combine the butter and sugar; Mix on medium speed until light and fluffy. With mixer running. Slowly add 1 egg at a time, stopping the machine to scrape the sides of the bowl as needed.
In a liquid measuring cup, combine the buttermilk, vanilla extract and food coloring. Alternate adding flour mixture and milk mixture to creamed butter, beating on low after each addition just until combined. To finish the batter, combine the baking soda and vinegar in a small bowl. With the mixer running add mixture into batter until thoroughly combined.
Fill muffin cups three-fourths full with batter. Transfer to the oven and bake until the tops spring back when lightly touched, about 20 minutes. Transfer cupcakes to wire racks and cool completely.
To prepare Frosting: In the bowl of a stand mixer fitted with a whisk attachment, whip cream cheese, butter and vanilla together. Add confectioners’ sugar and salt: whip until smooth and fluffy, about 2 minutes on high speed.
Decorate the cupcakes as you wish
Mussels with Fennel and Ricard
Servings: 4 persons
1 bulb Fennel (halved and thinly sliced)
2 gloves of garlic, thinly sliced
2 tablespoons olive oil
1/3 cup Pernod (Ricard, subtle Provence herbs and anise flavor)
1 yellow onion (halved and thinly sliced)
Grinded pepper and kosher salt
2 tablespoons roughly chopped parsley
2 pounds’ mussels, scrubbed and beards pulled of
½ cup of water
Heat the olive oil in a Dutch oven over medium heat. Add the onion, garlic and the fennel. Cook about 3 minutes. Season with salt and pepper. Pour the Ricard on the vegetables. Raise the heat to high. Add the mussels and the water. Season with Pepper. Put the cover on top. Let the mussels cook for about 5 until 10 min. Until the mussels’ open. You don’t use the closed mussels. Transfer the mussels to a plate, pour the sauce and the parsley on top and serve with bread.
This can be a nice appetizer.
Sweet Potatoes with a Healthy Spring Salad
My son Alexander gave me this recipe
Servings: 2 Persons
3 sweet potatoes
5 Oz. goat cheese, Thyme ½ teaspoon
1 tablespoon honey, depending on your taste
2 ripe avocados diced
2 tomatoes, cored and diced
2 green onions
Salt, pepper. chopped parsley
Wash the sweet potatoes and prick several times with a fork. Put them on a plate. Cook on full power in the microwave for 5 minutes. Turn over, and continue to cook for 5 more minutes. Cover them with aluminum foil and leave them covered for 10 more minutes.
In the meantime, you dice the goat cheese, tomatoes, the avocado and the green onions and the parsley.
Cut the potato lengthwise in half, but not through. Put the dices of goat cheese. Sprinkle a little honey and thyme. Cover with the diced avocado and tomato. Add the green onions and the parsley.
This is a healthy dish for our young people at college.
Pain aux grains (whole wheat bread)
1 ½ cup bread flour mc Arthur
½ cup whole wheat flour mc Arthur
2 tablespoon olive oil
¾ teaspoon salt
8 oz lukewarm water
1 bag of platinum active dry yeast
2 tablespoon flaxseed
2 tablespoon chia seed
2 tablespoon millet seed
2 tablespoon pumpkin seed
In the Kitchen Aid bowl:
olive oil, Salt, Sifted flour. the seeds and the platinum active dry yeast. Warm up the water 30 seconds in the microwave until lukewarm. Add to the bowl. Mix all the ingredients with the kneading hook. If too dry, add half a spoon of water. If to humid add very little flour. Knead the mixture for about 8 minutes.
Let the dough rise for about 45 min. under a towel in a warm environment. Pump the dough down by kneading very short with your hands. Place the dough in a baguette baking pan or a small spring pan. Let the dough rise again for about 1 hour in a warm room temperature, covered with a kitchen towel. It should double in size. Preheat the oven on 400 F. Place the pan in the oven for about 30 minutes.
Take out the oven and put on a cooling rack.
Eclairs au Chocolat
No Sunday without sweet!!!
With éclairs, it is very important to measure precisely. Therefor the recipe is in gr.
Servings: 12 éclairs
Ingredients for the éclairs:
2 dl cold water
120 g all-purpose flour
3 to 4 eggs (depending if large eggs)
1 tablespoon of sugar
1/8 teaspoon salt
Ingredients for the chocolate cream
300 g dark chocolate
3 egg yolks
110 g sugar
20 g cacao powder
20 g cornstarch
7 dl milk
Ingredients for the icing
100 g chocolate
50 g confectioners’ sugar
30 g butter
1 or 2 tablespoons of water
In a medium saucepan, combine the butter and the water. Bing to a boil. The butter has to be completely melted. Reduce the heat and add the flour, salt and sugar. Stir vigorously until the mixture leaves the sides of the pan and forms a stiff ball. Leave on the stove for one minute more. Remove from the heat. Add one egg at the time. Only add the next one until the other is completely incorporated. It is easier to incorporate them with the Kitchenaid and the flat beater attachment. Normally, I add 3 eggs. The mixture may not be too liquid. Let the dough rest for about 10 minutes.
Preheat the oven on 375 F.
With a spoon or a pastry bag, pipe the eclairs on a baking sheet. Leave enough space in between, because they will puff.
Put them 10 minutes in the oven on 375 F. Don’t open the oven for the first 10 minutes.
Increase the temperature of your oven to 400 F and keep them another 15 minutes in the oven.
You have to control the color. Every oven is different.
The chocolate filling
In a medium saucepan, bring the milk to a boil. In a mixing bowl beat vigorously the egg yolks, the sugar, the cacao powder and the corn starch. When the milk is boiling, take of the heat. Pour the milk carefully on top of the blanched egg mixture.
Transfer the preparation into the saucepan and cook over a medium heat until the preparation begins to boil. Take of the stove and add the chopped chocolate. Stir until the chocolate is completely incorporated.
To avoid the formation of a crust, place some cling film in direct contact with the surface of the cream. Set aside until cold.
With a pastry bag fitted with a small tip, fill the eclairs.
Combine the chopped chocolate, the confectioners’ sugar and the butter. Place in the microwave for 30 seconds. Stir vigorously. Add 1 tablespoon of water at the time until you have reached the desired consistency. Cool slightly and drizzle over the eclairs.
Tenderly cooked salmon with Pomegranate
Ingredients: for 8 glasses
7 Oz. uncooked Salmon
Water, salt and pepper
2 tablespoons of homemade mayonnaise
Salt and red pepper
3 branches of parsley for the decoration
A handful green salad
Bring some water to a boil with salt and pepper. Place the salmon in the boiling water. Reduce the heat to medium and cook for 10 min. Leave the salmon in the water and let it cool down.
The salmon will be very juicy.
When the salmon is cold, mix or flatten the salmon with a fork. Season with mayonnaise, salt and red pepper. Add the grains of the pomegranate.
Place a bit of salad on the bottom of the little glasses, the salmon mousse on top or cover your sandwich.
Monkfish with parmesan-tomato-crust with beurre blanc sauce
While the fish is in the oven, you can prepare the sauce
4 Monkfish filets 0.4 Lb. a piece
1 stick butter salted 4 Oz.
5 tablespoons Panko
5 Tablespoons Parmesan
1 Handful shopped Parsley
½ tomato, cored and diced
2 tablespoons chopped red onion
For the beurre blanc sauce;
1 shallot finely chopped
½ cup dry white wine
1 cup heavy whipping cream
Salt and pepper
1 stick cold butter, cut into tablespoon-size pieces
Preparation of the fish
Preheat the oven on 375 F (180 C)
Season the fish with salt and pepper
Combine all the ingredients for the panko-parmesan mixture. Flatten the mixture between cling film, put in the fridge for 15 minutes. Cut in rectangles and put on top of the fish.
Place the filets in a buttered oven pan for about 20 minutes or until the fish is done.
Preparation of the sauce
Boil wine, shallot in a small saucepan over moderate heat until liquid is reduced to 4 tablespoons, about 5 – 10 minutes. Add cream. Reduce heat and let the sauce on moderate heat until the sauce is reduced to the half.
Pour sauce through a medium-mesh sieve and place the sieved sauce in the pan.
On a low heat, add the butter a few pieces at the time, whisking constantly and adding new pieces before the previous ones have completely liquefied. Season with salt and pepper
The Sauce is ready.
If you want to prepare the sauce in advance, you stop before adding the butter.
This fish is succulent with mashed potatoes.
Financier with Raspberries
4 egg whites
1 1/3 stick butter (140 g)
2/3 cup conditioning sugar (140 g)
½ cup flour (55 g)
½ cup almond flour (55 g)
Melt the butter light brown. Cool the butter until lukewarm
Beat egg whites into stiff peaks. Add gradually the powder sugar and fold under the egg whites.
Fold the almond flour gently in the egg whites and afterwards the flour.
Transfer the melted butter in the mixture.
Fill cupcake liners 2/3 full with batter. Put 1 frozen raspberry in the middle of the batter.
Place in the oven for about 12 minutes on 375 F
Servings: 4 p
2 Lbs. Beef stew meat
12 small white onions (Woodmans)
½ Lb. smoked bacon
2 Bay leaves
1 tablespoon flour
1 tablespoon tomato concentrate
1 bottle red wine (three thieves)
Reduce the wine in a pan until 2/3
In a cast iron oven, bake the bacon crispy but not too crispy
Take the bacon out of the pan.
In the same oven, bake the stew, golden brown. Season with salt and pepper. Lift the stew out the oven.
In the same pan, bake the sliced carrots, the onions and the sliced mushrooms. Take them out of the pan and keep them aside.
Place the stew and the bacon in the cast iron oven. Pour the reduced wine, 1 quart beef broth, thyme, bay leaves and 1 tablespoon flour. Let this stew simmer on low to medium heat for about 2 hours. Add one pound small red potatoes and cook them in the sauce. When the potatoes are done add the vegetables. It is ready. The stew is even better, when you eat it the next day. The flavors can combine better overnight.