Friday, February 27, 2015
The name "canneles", as Dori Greenspan describes in her fabulous cookbook, Baking Chez Moi, refers to the shape of the small ridged mold used to bake these little gems, meaning "channeled"or "crenelated". Copper molds are traditionally used to produce that flat and slightly indented top and rounded side. As the price of the copper molds are expensive, I chose another route: silicone. This mold,with 8 cups, worked perfectly and I do believe my heart skipped a beat as the cakes fell so easily from the mold when I flipped it over. I found the silicone mold in Seattle at "Sur La Table", costing $20.00.
I made only one change in Dorie's recipe. I turned down the temperature from 450 degrees to 400 degrees. I noticed that my first batch was a little darker on the top and the little cakes had blistered from the intense heat. Simple remedy; I ate most of those, so there are no pictures! These cakes are so sweet, moist and chewy along with their rich, dark caramel color, you can't stop at one!
The recipe can be found on page 222. I found it a very easy recipe to duplicate in my little Florida kitchen, so far away from France.
Saturday, January 24, 2015
|A few photos for the Culinary Photo Event which was created by Susan of the Well -Seasoned Cook.|
|Fresh grapes and pear|
|Extra virgin olive oil for soup|
Monday, December 22, 2014
A few days ago my hubby and I decided to have a neighborhood dinner......a get-together after the main event just to relax and reflect. I have been baking for the past few weeks and before I put that mammoth mixer under the cabinet, I decided one more bowl full of goodness into the oven!
Simona, from Briciole is hosting a handmade gift idea page and this is my contribution. Inside the wrapped packages, banana-nut bread. The recipe is one from Martha Stewarts "Baking Handbook" I received as a gift years ago. This recipe never fails, loaded with goodness and is the perfect sweet bread this time of year. On the back of the Merry, Merry cards I wrote our invitation to the dinner. The bread was baked early enough in the day so I could deliver these packages for my guests to enjoy with a cup of coffee or hot tea!
"Happy Holidays" to my blogger friends and your family~I wish we lived closer so I could have delivered a treat to you!
Tuesday, December 16, 2014
A walk down the Champs Elysees
Nothing as breathtaking as French floral arrangements!
Sunday, October 26, 2014
|A delicious recipe adapted from La Cuisine Paris. Easy and fun to prepare! Serves four.|
Thursday, October 16, 2014
|Adding spinach and simmering until liquid is reduced by half.|
2 Tbsp. of olive oil, heated in large frying pan
3/4 cup of chopped onion
2 cloves, small, of minced garlic
2 cans of white Cannellini Beans, 15 oz. size - use the juice
1 jar of sliced mushrooms or use 10 oz. of fresh ones
3 large handfuls of spinach
6 oz. of prepared pesto, 1/4 cup of white wine
salt and pepper to taste
Freshly grated Parmesan Cheese for serving
1/2 cup of vegetable broth
Heat oil and add onions, cook until clear. Add the garlic and mushrooms and cook until softened. Add wine. Cook down until half of the liquid is reduced to a level which you prefer to eat. I don't like mine too runny.
Add the vegetable broth and the beans. After the beans are heated, add the pesto, stir well and add spinach. It does not take very long to wilt the spinach. Season with the salt and pepper and top with grated cheese.
Recipe adapted from Wegmans
Friday, July 18, 2014
|Fresh Cooked Peas|
|Blended with a dash of Creme Fraiche|
3 T. unsalted butter
5 cups or around 2 lbs. of fresh peas or frozen~do not thaw before cooking
1 cup chopped sweet onion
3 cups of vegetable broth or more~depending how thick you want it
11/2 t. salt
Creme Fraiche for topping and maybe a few croutons
In a large saucepan, heat the butter and add the onion. Cook the onion until clear in color and tender. Add the vegetable stock. Bring to a boil. Add the peas and cook for 5 minutes or until the peas are tender. Add the salt and pepper.
Cool for five minutes. Puree the mixture in small increments until all the mixture is used. Top with Creme Fraiche and maybe some croutons, if desired. Season to taste. Serve hot. Serves 6