Poires Belle Helene

This wonderfully simple French dessert is sure to be one to keep on hand for dinner gatherings, late night snacking, and anything in between. Making these little beauties is easy, pretty quick, and utterly satisfying. The rich chocolate sauce is best served in a jug alongside the poached pears.  

Tip: pour the extra chocolate sauce on vanilla ice cream for dessert the next day. 

Poires Belle Helene adapted from Poires au Chocolat 
(a Poires au Chocolat original, based on the classic French dessert)

Ingredients

4 small, firm pears 
water to cover (approx 2 ltrs)
2 strips of lemon zest + juice of whole lemon
1 cm fresh ginger, cut into 2 rounds
2-3 whole cloves
4 cardamon pods
1/2 stick of cinnamon, crushed
1/2 vanilla pod, split
1 tsp mild runny honey
1c dark chocolate (70%)
vanilla ice cream to serve (optional)

Fill a large pot with water and add the lemon zest, lemon juice, ginger, cloves, cardamon, cinnamon and vanilla pod. 

Next, make a cartouche (paper lid to keep the pears from browning.) Fold a square of baking paper bigger than the pan in half, then fold in half once more. Now, fold the parchment square in half on the diagonal, then again twice more. Place the pointy tip in the middle of the pan and cut the larger part off so that it fits into the pan. Cut a bit off the pointy tip then unfold - it should form a circular lid with a small hole in the center. If you are having trouble making your cartouche, REMCooks has a great step by step guide with pictures here: Parchment Cartouche.

Bring the water up to a boil then reduce to a gentle simmer. While the water is heating up, prepare the pears. Use a knife to take out the bottom crown and the seeds inside, leaving the stem in tact. Peel the pears from the stem down in strips to keep their pretty shape. Then, immerse the pears in the simmering water. 

Top the water with your homemade cartouche. Leave on a gentle simmer for 15 minutes or until the pear gives to a toothpick but still firmly keeps shape. Remove the pears to a bowl then cover them with some of the poaching water. Leave to cool while you make the sauce.

Chop the chocolate into small chunks and place into a medium bowl. Strain the remaining poaching water and measure out 1/2 cup. Return to the pan and add the honey. Reduce by half over high heat. Leave to cool for a minute then pour over the chocolate. Leave for a few minutes then whisk until smooth. Leave to thicken and cool for 10 minutes or so. 

To serve, remove the pears from the poaching liquid. Cut a slither off the bottom of each one so that it has a flat surface to stand on. Serve with the chocolate sauce in a jug and a scoop of ice cream. 

Bon Appetit! 

Sunday Night Dinner and a Movie

Weekends come and go so quickly it's easy to let those magical 48 hours pass by, wasted by excessive computer use or tv watching. This weekend, I opted to cherish this short reprieve by cooking a comforting meal and watching a French movie.

The Menu: Beef Stew (this wonderful one pot wonder courtesy of Marie Hejl) and indulgent Chocolate Mousse from Rachel Khoo (of Cooking Channel's The Little Paris Kitchen's) namesake cookbook. 

The Movie: A Cat in Paris. 

Beef Stew, courtesy of Marie Hejl

Ingredients:

2 tablespoons olive oil

2 lbs. beef, cut into chunks

3-4 carrots, peeled and sliced

1 large yellow onion, halved and sliced

3 cloves garlic, minced

2 whole bay leaves

2 whole sprigs fresh thyme

1/2 cup dry red wine

2 teaspoons Worcestershire sauce

2 teaspoons sugar

8 oz. sliced mushrooms

3 tablespoons unsalted butter

Salt and pepper to taste

Instructions:

Preheat oven to 275 degrees.

Heat the oil in a large Dutch Oven over medium heat.

Add the beef.  Brown the beef in the hot oil.  Remove pot from heat.

Add carrots, onion, garlic, bay leaves, thyme, red wine, sugar, Worcestershire sauce, mushrooms, and butter.  Season everything with salt and pepper; toss to combine.

Bake in the oven at 275 degrees, covered, for 3.5 to 4 hours. 

Serve finished stew as is, or over egg noodles. It couldn't be more simple! 

Chocolate Mousse with Cocoa Nibs, adapted from Rachel Khoo


Ingredients:
For the crème pâtissière (pastry cream)
3 free-range egg, yolks only
2oz caster sugar
1oz cornflower
9fl oz whole milk
1 heaped tbsp unsweetened cocoa powder

For the chocolate meringue
3 free-range eggs, whites only
2oz icing sugar 
couple drops lemon juice 
pinch of salt
5½oz dark chocolate, finely chopped 
7fl oz whipping cream

To serve
2 tbsp soft butter
2oz cocoa nibs or chopped pecans + cocoa powder



For the crème pâtissière, whisk the egg yolks with the sugar until pale and thick, then whisk in the cornflower.

Add the cocoa powder to the milk and bring to a boil then turn off the heat. 

Pour the milk in a slow stream into the egg mixture, whisking
constantly. 

Return the mixture the pot over a medium heat and whisk
continuously. 

The cream will start to thicken. Once it releases a bubble or two, take it off the heat.

Pour into a shallow bowl. Cover with cling film, gently touching the pastry cream, and refrigerate for at least an hour before using.

For the meringue, put half the egg whites into the bowl of a standing mixer. Add the sugar, lemon juice and salt and whisk until white. 

Add the rest of the egg whites and continue whisking until the
meringue forms stiff peaks when the whisk is removed.

Melt the chocolate either in a baine marie or in the microwave.

Whip the cream until soft peaks form.

To make the mousse, beat the chilled crème pâtissière to remove
any lumps then stir in the melted chocolate. Mix in one third of the meringue, then gently fold in the rest followed by the whipped cream.

To serve, brush 4-6 glasses or ramekins with soft butter. Add some cocoa nibs (or cocoa-powder-coated pecans) and roll them around the sides and bottom of the
glasses until evenly coated.

Divide the mousse between the glasses and chill for 1-4 hours before serving. Serve chilled, sprinkled with cocoa
nibs. 

A Cat in Paris tells the story of the double life of a young girl's pet cat, who, by night, helps a surprisingly likable cat burglar steal jewels and precious works of art throughout Paris. The story is strikingly complex; as it turns out, the young girl's father has been murdered by a ruthless man whom the girl's mother (a police chief) has since devoted her life to find and punish. The captivating and beautifully animated film truly deserves its Academy Award nomination. 

Why not spend next Sunday making a homey meal and catching up on a deserving French masterpiece?

Bon apetit!

a guide to dressing for the holidays

#2 Winter White 

Enhance a simple white dress with bold metallic accessories. Wearing white on white can be tricky to pull off, but this holiday trend can be confidently achieved by accessorizing with gold and silver in exchange for pure white. Toped off with a cat eye and bright red lipstick, this look is party perfect. 

clockwise from left:
white jacquard prom dress from topshop
chain and charm headband from topshop
lipstick in sartorial from topshop
metallic silver satchel 
sequin pumps from jcrew
black gel eyeliner from topshop

a guide to dressing for the holidays

#1. Glam Rock 

Pair a festive, floral dress with a studded biker jacket and strong lipstick for an updated take on traditional winter wear. Topshop has a particularly wonderful selection of dresses and accessories this time of year.

clockwise from left:
high neck jacquard skater dress from topshop
studded biker jacket from topshop
jacquard fringe bag from topshop
plasma premium pointed heels from topshop
lipstick in beguiled from topshop