Homemade Crème Brûlée

Impress your special someone with this deliciously sinful crème brûlée 
Rich and velvety custard cream, topped with a perfectly sweet and crunchy layer of caramelized sugar

First of all, I would like to thank you! All of you that are reading my blog and trying my recipes.
I have a million thanks to say because ... Any guesses?!? My blog just reached a million pageviews!!! Woo-hooooo! For any blogger, this is a big milestone. Not just big... it's HUGE! One million in a little over a year. All I can say is wow!! And thank YOU :)

Now, let's talk about crème brûlée.  I'm positive that this dessert is a favorite for many of you. It sure is one of mine!
What's not to like?! A super rich, lick-your-plate delicious custard, topped with a warm and crunchy layer of caramelized sugar. My mouth is watering just thinking about the simple pleasure of cracking the top with my spoon when still hot, and dig in the cooler, creamy layer underneath.

This is the perfect dessert to impress your party guests, or to woe your special someone at the end of a romantic dinner. And believe me, it's quite easy to make. 
The recipe requires only few, basic ingredients (milk, cream, sugar, egg yolks, and vanilla extract). It's best to use a torch to caramelize the sugar.  And if you don't have one, don't worry. You can broil the top in your oven. The torch gives you a little more control over what's happening, and makes a more uniform caramelized layer. When broiling, you need to be careful not to burn the top. And you might need to move the ramekins around to have a uniform layer. So, just watch closely!

Would you like to know the hardest part of this recipe?!? Waiting.
Yes, waiting for the dessert to chill in the refrigerator can be pure torture. So, please don't ask me if you can caramelize the top and eat this right out of the oven. The answer is NO! You've got to wait for the custard cream to cool and set for at least a couple of hours (or overnight) before you can move to the next step. I know, I know ... so hard! But really worth it:)

Enjoy!!

*Note: Save the egg whites!! You can always store them in the refrigerator for a day. And then bake an almond tart, almond cookies, coconut macaroons, or meringues.

Ingredients: to make 4 servings                        PRINTABLE RECIPE

• 4 fl oz (110 ml) of whole milk
• 10 fl oz (300 ml) of heavy whipping cream
• 1/2 teaspoon of vanilla extract
• 4 egg yolks *
• 1/2 cup (100 gr) of sugar, plus 4 teaspoons for the top

Preparation time: 20 minutes, plus about three hours inactive

Directions:

1: Preheat the oven to 350°F (180° C). In a medium saucepan heat the milk with the whipping cream and the vanilla extract. Bring to a slow boil.

                                      

2: In a large bowl, mix the egg yolks with the sugar. When the milk is hot and starting to boil, pour into the eggs slowly, stirring continuously  until smooth.

                                      

                                      

                                      

3: Pour the mixture, evenly into 4 individual size ramekins. Place them into a large oven pan. Pour boiling hot water in the oven pan, up to about halfway the sides of the ramekins.  Careful not to pour water the ramekins :) 

                                      

                                      

4: Bake for about 45 minutes, until the top is slightly golden, sides are set and center still slightly jiggly.

                                      

5: Remove the ramekins from the hot water and let them cool off. Refrigerate for at least 2 hours so the cream will set. Or overnight, if you prefer.

 Sprinkle the top with about one teaspoon (or less) of sugar, and using a torch, caramelize the sugar to form a crispy golden top. 

If you don't have a torch, preheat the oven to broil. Place the ramekins under the broiler until the sugar melts. It should take between 30 seconds to two minutes, based on your oven and how close is the pan to the flame. You have to be really careful and make sure not to burn the top.

Enjoy :)

  

LOW CALORIE BROCCOLI SOUP

This Broccoli Soup, is rich, hearty, delicious, filling and easy to make...PLUS, it has only 70 calories per serving!! How can you beat that? 

BROCCOLI SOUP
1 medium size sweet onion chopped
1 tablespoon olive oil
3 cloves garlic, peeled and minced
1 teaspoon salt
1/4 teaspoon black pepper
pinch cayenne (or more if you like a little heat)
1 pound fresh broccoli florets
1 large potato, peeled and cubed
4 cups good chicken stock (or vegetable stock)

Saute chopped onion in olive oil until it is soft and smells sweet. Add garlic and saute for another 30 seconds while stirring (so garlic doesn't burn).

While onion is cooking, wash and cut up the fresh broccoli, removing the harder/bigger part of the stalk, yielding 1 pound of florets.

Add broccoli to the onions and garlic, along with 4 cups chicken stock, chopped potato, salt, pepper and cayenne. Stir and bring to boil, then reduce to simmer.

A NOTE ABOUT CHICKEN STOCK: If you are using homemade chicken stock, I suggest that you wait until the soup is almost finished before adding the salt, pepper and cayenne, so you can taste it first.

Personally, I seldom have homemade chicken stock on hand, so I use this brand of stock (I think the canned chicken broth is just too thin and tasteless).

Once the soup comes to a boil, turn it down to a slow simmer and put a lid on the pan; simmer for 20 minutes.

After 20 minutes, the veggies will be very soft. Puree the whole pot of veggies and broth with a food processor, or blender.

Season and eat. This makes about 6 cups of soup. I like it topped with some freshly grated Parmesan cheese.

*70 calories per serving without the cheese.
*This would also be good with a little bacon or ham, although that
 would pretty much cancel out the 70 calories per serving.

ENJOY !!!

Almond Tart

Here is how to make a delicious almond tart from scratch

with a moist and soft almond filling over a buttery crust and a little spread of apricot preserve for extra flavor

Looking for a delicious, nutty, buttery, crumbly dessert that is easy to make and everybody will love?!? You've come to the right place!
Today I'd like to show you that preparing this almond tart from scratch is not really hard.  Start with the base recipe for the crust, which I've used many times in several recipes (with small variations). And the good news about my crust recipe: you don't need to wait for the dough to chill in the refrigerator before baking ... which I always feel it's a big waste of time. AND, more importantly, you don't need a rolling pin to stretch the dough. Just mix the ingredients in a bowl, move the dough directly on the greased tart pan (better if you have one with the removable bottom) and press it down and mold it with your hands. Very easy and a lot less messy! And I promise, if you follow the directions, your tart will look just as beautiful as mine :)

On top of the crust, I spread some apricot preserve, for extra moist and flavor. You can choose a different fruit preserve if you prefer, like peach, plum, fig, berry... Or, just skip the preserve all together. In this case, I suggest adding half teaspoon of almond extract to the filling, for a more nutty aroma.
Note, for this recipe you will need two whole eggs (separated) and three extra egg whites. So, this recipe comes handy when you have left over whites that you don't want to throw away. I made a delicious creme brulee' yesterday, which was devoured as soon as I was finished caramelizing the top with my torch. I saved the egg whites in a bowl in the refrigerator, and today... BAM!! Here is my tart. And I can have it now for breakfast with your cappuccino, for the kid's mid-morning snack, or tonight after dinner for dessert. This is great anytime and anywhere!
... especially at the beach :)

 Enjoy :) 

Ingredients: to make an 11 in (28 cm) tart     PRINTABLE RECIPE
For the crust:

• 2 egg yolks 
• 1/3 cup (75 gr) of sugar
• 1 teaspoon of vanilla extract
• 2 tablespoons of milk
• a pinch of salt
• 6 oz (170 gr) unsalted butter (soften)
• 2 cups (300 gr) of all-purpose flour

For the filling:

• 5 egg whites
• 1/3 cup (75 gr) of sugar
• 2  cups (200 gr) of almond meal
• 1/3 cup (100 gr) apricot preserve (or your favorite fruit preserve - optional)
• 1/4 cup (30 gr) of sliced almonds (I used Trader Joe's unsalted dry toasted sliced almonds)
• powdered sugar for decorating (optional)

Preparation time: 30 minutes to prepare, plus 45 minutes baking
Directions:
1. Grease an 11 in (28 cm) tart pan with butter and flour (or spray). Preheat the oven to 375° F (190° C).
2. Starting with the crust: in a large bowl, beat two egg yolks with a 1/3 cup of sugar, one teaspoon of vanilla extract, two tablespoons of milk and a pinch of salt. Save the egg whites for later.

 3. Add 6 oz (one stick and a half) of butter cut in pieces and mix.

4. Blend in the flour, one cup at a time.

5. Move the dough onto the tart pan, and press it down using your hands (or a spoon). Make it s flat as possible. Work with your fingers around the edges to make it even. Remove any extra dough form the sides. Prick the dough with a fork. You can use weight for the dough. I normally don't bother, the little holes are enough to keep it flat.

6. Bake the crust at 375° F (190° C) for about 20 minutes  

Start preparing the filling: in a large bowl, whip the egg whites. Gently fold in the sugar first, and two cups of almond meal.

                                    

                                    

                                    

7. Spread the crust when ready with the apricot preserve. Pour the almond mixture on top and level helping yourself with a spoon. 

                                    

                                    

8. Sprinkle the top with sliced almonds, lower the temperature of the oven to 350° F (175° C) and bake for about 25 minutes in the middle/upper part of the oven, until slightly golden on top.

9. Wait for the tart to cool down before removing from the pan. Decorate with powdered sugar if you'd like.

 Enjoy!

 

CLASSIC MOIST YELLOW CAKE

Everyone needs a GOOD yellow cake recipe and this one is delicious, super moist, super tender, and it freezes well.  There are so many uses for this versatile cake: bake it in a  9 x 13 for a potluck buffet; make it into a huge batch of cupcakes; make a DELICIOUS strawberry shortcake, plus many others.

 

 

 

CLASSIC MOIST YELLOW CAKE
4 large eggs at room temperature
2 egg yolks  at room temperature
1 1/4 cups buttermilk (divided) at room temperature
2 teaspoons vanilla extract
3 cups CAKE FLOUR  (spooned into cup and leveled off)
2 cups granulated sugar
1 tablespoon + 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup UNSALTED butter (room temperature)

Preheat oven to 350° and spray the bottom and sides of two 9" round cake pans with vegetable spray + line the bottom of each pan with parchment paper (or waxed paper in a pinch) and then spray the paper. Set aside.

Note: The order in which the ingredients go together seem a little backwards, but never fear, it works and produces a cake with wonderfully light texture and taste

In a small bowl whisk together the 4 whole eggs + 2 egg yolks and 1/4 cup of the buttermilk (you'll use the rest later) and add vanilla. Whisk until well mixed, set aside.

Sift the cake flour (cake flour tends to get little lumps in it) then whisk it together with the sugar, baking powder and salt. Using a electric mixer, add the room temperature butter and the remaining 1 cup of buttermilk. Mix on low until everything is well blended, then turn the speed up to medium and beat until the mixture is light and fluffy (2 minutes).

Add the egg-buttermilk mixture to the batter (adding one third at a time, making sure its well incorporated before adding more egg). Beat until you can't see the egg anymore, but don't over beat.

If you are making cupcakes, this recipe will make 24 large cupcakes.

 

If you are making a layer cake, pour batter into two 9" prepared pans and bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.

single layer -- recipes makes two layers

Let the cakes cool in the pan for about 10 minutes, then (to loosen the sides of the cake) run a sharp but THIN knife blade around the inside edge of the pan. Turn cake out onto cooling rack and completely wrap HOT CAKE with plastic wrap. Cool completely before frosting.

 

ENJOY !!!

Homemade Italian Potato Gnocchi with Sage Infused Butter and Crispy Bacon

You no longer need to go to your favorite Italian restaurant to eat these soft and deliciously smooth Italian gnocchi, 
served with sage infused butter and sinfully crispy bacon.
See how easy is to make these dumplings right in your kitchen!

Three basic ingredients and 45 minutes of your time is all it takes to transform a few potatoes in a delicious dinner for your family.
Making traditional Italian gnocchi from scratch is not really hard, as you will see in this step-by-step recipe and my video. But there are a few things that you will need to keep in mind if this is your first time.
The goal is to have soft enough gnocchi (but not mushy) with a smooth texture. To make sure your dumplings will not be hard and too chewy, you need to use the least amount of flour possible in the dough... but enough flour to hold the gnocchi together, so they won't fall apart when dropped in boiling water. The secret to accomplish that: do NOT overcook the potatoes. If you do, the potatoes start absorbing water. More water in the mashed potatoes means more flour needed in the dough. So, watch the potatoes carefully and set your timer.
The second thing you want in gnocchi is a smooth texture. Nobody likes grainy and coarse-y dumplings. All you need to do is mash the potatoes when they are still hot. For this reason I like to peel the potatoes before boiling, so I don't waste time (and burn my fingers!!!) to peel them when hot. AND I cut them in half ... just the right size to fit my ricer. Easy enough, right?!?

You can serve gnocchi in many ways: with Bolognese or a tomato/basil sauce. To bring out the delicate flavor of the potatoes, I like a simpler sauce made with sage infused melted butter, freshly grated Parmesan cheese, and ...why not? Some crispy bacon strips to make this dish irresistible to anyone!

Enjoy :)

Ingredients: 4 medium servings (or 3 large)         Printable Recipe
For the gnocchi:

• 4 large russet potatoes (about 2.2 lb, 1 kg)
• 1 cup (150 gr) of all-purpose flour, plus a couple of tablespoons
• 1 egg
• salt

For the sauce:

• 3 tablespoons of unsalted butter
• 5 oz (140 gr) of bacon
• a few leaves of fresh sage
• freshly grated Parmesan cheese, about 1/2 cup

Preparation time: 45 minutes
Directions:
1: Peel the potatoes and cut in half. Place the potatoes in a large enough pot, and cover with cold, salted water. Bring to a boil. As soon as the water boils, lower the flame to medium-low, and cook in a slow boil for about 18 minutes, based on the size of the potatoes. Test with a fork. When ready, you should be able to stick the fork all the way in. Please do not overcook, or the potatoes will start absorbing water.

2: Remove the potatoes promptly from the water, and pass them through  a ricer. Add one egg and the cup of flour.  Don't overdo with the mixing, just combine until the mixture holds together. Add more flour if needed.

3: Move the potato mixture to a clean, lightly floured counter. Take some of the dough at a time, and roll it into a rope about 3/4 inch thick. Cut the gnocchi, about 3/4 inch length. Place the gnocchi over parchment paper, or a lightly floured surface, until ready to serve. Don't overlap the gnocchi or they will stick together.

4. When ready to eat, fry the bacon cut in strips, until crispy. And in a large frying pan, melt the butter with the sage. Bring a large pot of salted water to a boil. Drop the gnocchi - some at the time if necessary. And let cook for about 2 - 3 minutes. You can remove them as soon as they rise to the surface. Add the gnocchi to the frying pan. Sprinkle with the Parmesan cheese and the bacon strips. Mix well, and serve hot :)

Buon Appetito!