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

Thanksgiving: expectation vs. reality

Expectation: 

Alton Brown's thanksgiving turkey

perfect thanksgiving outfit

serve stuffing or bread pudding in tiny pumpkins 

very pretty table setting

french haricots verts 

warm apple cider with whipped cream and honeyed walnuts

pumpkin pie + apple pie

Reality: 

Alton Brown's thanksgiving turkey recipe + sweet potato casserole + asparagus + cranberry sauce + champagne glasses 

Emeril Lagasse's sweet potato casserole 

our thanksgiving table + my sister

pecan pie 

my plate of deliciousness 

Martinelli's sparkling cider, a thanksgiving tradition

Cheers!

Happy Thanksgiving! 

Dijon-Braised Brussels Sprouts

Thanksgiving has come faster than ever this year. Although the weather in Texas hardly reflects the holiday season, the aroma of cinnamon and a pumpkin pie baking in the oven is filling my house with holiday spirit. 

I recently made the most wonderful brussels sprouts from a recipe I found over at smitten kitchen.  My whole family was quick to agree that these would make it onto our Thanksgiving menu, and I couldn't be more excited to make and devour them tomorrow. 

Dijon Braised Brussels Sprouts adapted from Smitten Kitchen

INGREDIENTS:

1 pound brussels sprouts

1 tablespoon unsalted butter

1 tablespoon olive oil

Salt

Freshly ground black pepper

1/2 cup dry white wine

1 cup broth (chicken or vegetable)

2 to 3 shallots, peeled and thinly sliced

2 tablespoons heavy cream

1 tablespoon smooth dijon mustard

 Trim the brussels sprouts and halve lengthwise. In a large,  skillet heat the butter and oil over medium heat. Arrange the halved sprouts in skillet, cut sides down, in one layer. Sprinkle with salt and pepper, to taste. Cook sprouts, without turning until undersides are golden brown, about 5 minutes. If your sprouts don't fit in one layer, brown them in batches, then add them all back to the pan before continuing.

Add the shallots, wine and stock and bring to a simmer. Once simmering, reduce the heat to medium-low, cover the pot with a lid, and cook the sprouts until they can be pierced easily with the tip of a paring knife, about 15-20 minutes.

Remove the lid, and scoop out brussels, leaving the sauce behind. Add cream and simmer for two to three minutes, until slightly thickened. Whisk in mustard. Taste for seasoning, and adjust as necessary with more salt, pepper or Dijon. Pour sauce over brusselsand serve immediately.

Bon Appétit!

Fun: Some Nights

Fun: Some Nights 

Great music video.

A Peek inside my Lunchbox

After I finish my homework, practice piano, and get back from ballet class, my week nights don't conclude until I've packed my lunch for the next day. I take this task very seriously. After scouring pinterest for viable candidates recipes, I narrow down the choices to my top five and plan out which day of the week each recipe will correspond to. 

This bento lunch is a light collection of curried zucchini rollatini (filled with roasted red pepper and goat cheese), strawberries, and a mixed greens salad.

recipe via edible perspective

Curried Zucchini Rollatini

Ingredients: 

• 2 medium zucchinis
• 1 large red pepper
• 3oz creamy goat cheese
• 1 Tbsp curry powder
• 1 tsp oregano
• 1/4 tsp garlic powder
• 1/4 tsp turmeric
• salt + pepper
• olive oil

Preheat your grill or grilling skillet to about 350-400 degrees or medium-high. Once hot, lightly oil the pepper and place it on the grill on its side. Rotate 4 times for about 5 minutes per side. 

While the pepper is cooking, mix the spices together in a small bowl, except the salt + pepper.

Trim the ends and slice the zucchini lengthwise into about 1/8-1/4 inch thick slices. Lightly coat all of the zucchini strips in oil on both sides and then rub the spice mixture onto both sides of the strips. Sprinkle one side generously with salt and pepper and place the strips on the grill in a single layer for 5-7 minutes. Flip and grill the other side for another 3-5 minutes. Once the zucchini strips are golden brown remove them from the grill and let cool on a wire rack.

Remove the pepper and de-seed it, then slice into 1/2” x 1 1/2” slices. 

Once cooled, sprinkle the zucchini strips with goat cheese down the length of each strip and place one slice of roasted pepper at the end.

Then roll the strips and place seam side down.

Serve chilled or at room temp. 

back to school

It is that time of year again. Time to suck it up, embrace that summer break has come to an end, and prepare for the dreaded first week of school. New clothes definitely soften the blow each year. Madewell has been my haven from the whirlwind of school registration and last-minute book reading. Here's a look at my back to school outfit plus a French plate I admire and an end of summer recipe. 

Clockwise from upper left: 

new glasses from Warby Parker ::here:: 
red lace top from Madewell ::here::
archer necklace from Madewell (on my wishlist) ::here::
French dinner plate from Anthropologie ::here:: 
brown longchamp bag (the perfect carry-all) ::here::
strawberry ice cream bonbon recipe from Cupcakes and Cashmere ::here::
smoking slippers from Hudson Shoes (very popular for fall) ::no longer available:: 
skinny skinny cords in warm shale from Madewell ::here:: 

Zucchini Pappardelle with Tomato Sauce

My early mornings are brightened by Clinton Kelley's wonderful and charismatic narratives on abc's The Chew. He continued to delight with this light summer recipe for zucchini pappardelle with tomato sauce. Gushing that he makes it every weekend in the summer, I admit I may do the same after trying loving it! Good thing it's super easy to make! 

zucchini ribbons + olive oil + salt & pepper

Zucchini Pappardelle adapted from The Chew

• INGREDIENTS
• 
  
• 12 tomatoes
• 1 onion (diced)
• 2 cloves garlic (sliced)
• crushed red pepper flakes 
• 4 medium zucchini
• 1/4 cup olive oil 
• salt and freshly ground pepper
• 1/2 cup basil (torn)
• Asiago Cheese 


• 
  

zucchini pappardelle + tomato sauce

INSTRUCTIONS: 
Using a vegetable peeler, shave the zucchini into long ribbons.  Toss the ribbons with olive oil. 

In a large sauté pan over medium heat, drizzle 2 tablespoons of extra virgin olive oil, and add the ribbons of zucchini. Season with salt and pepper and sauté until tender.

Dice the tomatoes and gently crush with a fork to release their juices. 

In another large sauté pan over medium heat, add remaining 2 tablespoons of extra virgin olive oil, and sweat the onion for 2 minutes. Add a pinch of salt and the garlic. Cook until fragrant, about a minute. Add the tomatoes and stir together. Here I added a splash of red wine, which I always like to do when making tomato based sauces. Cook the tomatoes down for about 10 minutes and check the seasonings. Add a pinch of red pepper flakes. Adjust if necessary, then finish the sauce with the freshly torn basil.

When ready to serve, top a serving of zucchini ribbons with a spoonful of tomato sauce. Serve with a good bit of freshly grated asiago cheese, and enjoy! 

hibiscus mint tea + frozen berries

My latest obsession: Hibiscus Mint Tea (like this one), cooled with frozen mixed berries. The berries chill the tea without diluting its flavor, plus turn this drink into a light afternoon snack. 

A Spooky Night on Alcatraz

The island of Alcatraz. Formerly a prison (until 1963,) this abandoned edifice now hosts hundreds of visitors a day, seeking to relive the horror and isolation that the prisoners experienced. (I can't help but think of The Prisoner of Azkaban - major Harry Potter fan!)

The Ferry to Alcatraz

The best way to see Alcatraz is through the night tour. It is about five times more scary and cold than the day tour(!) but well worth it for the eery ambiance. 

As you watch the ferry abandon you, feeling isolated on the dreary island, you feel as though you will never again connect to the world away from Alcatraz. It is no surprise so many prisoners are famed for their desperate escape attempts. 

Bleak, abandoned buildings + fog

As you walk through the cell blocks, hearing, through the audio tour, about the insane inmates and of the isolation they endured, you become connected with the island, and it feels as though you, too, are its prisoner.

Lighthouse 

There are two ferries that take you back to San Francisco. One that leaves at 8:40 and one that leaves at 9:30. Words of wisdom from the tour guide: if you want to make the 8:40 ferry, don't be late. 

This can be problematic if you have dinner reservations at 9 for the most anticipated restaurant experience of your trip, at The Slanted Door, which, in our case, we had. We had also worked up quite a large appetite, wandering the mystic island.  

This can also be problematic when your dad and sister decide to abandon you and your mom among the dark premises of the island just moments before the 8:40 ferry departs. 

So we were waiting and waiting and waiting, as 8:40 was quickly approaching, and we called and called and called, and no one answered. Finally its 8:35 and we can't wait any longer, so we make a run for the ferry landing. Calling my dad's cell and hearing the ferry blow its horn to signify its final boarding call, we run down the dank hills to make it on time. As my mom and I arrive, flustered and out of breath, we find the two culprits comfortably settled into warm chairs. Really?... Really?  

Finally leaving isolation

A great dinner is exactly what we need to get over this cold, spooky experience on Alcatraz. We head to the Ferry Building to make it to our reservation on time. Let me just say, looking back, there could not have been a better end to the night.

Vegetarian Spring Rolls

First: the tea. The wonderful green peony tea, beautifully presented in wine glasses, each adorned with a pom-pom-shaped bundle of tea leaves. 

Second: the food. My choice, the Crab Cellophane Noodles, were a hit. Great balance of flavor and not too heavy. Another favorite was the Caramelized Wild Gulf Shrimp, which was slightly sweet, but balanced with a spicy kick. 

Cellophane Noodles, Broccoli with Tofu, and Brown Rice

Third: the dessert. Oh the dessert. I absolutely could not leave this restaurant without getting their famous cotton candy. The flavor - Bergamot Orange. The verdict - life-changing cotton candy. This is not your typical county fair sugary treat. In fact, it hardly tasted like sugar at all. While devouring gracefully eating this treat, occasionally, a burst of orange bergamot would grace my tongue, making for a very well balanced dessert, that was definitely not too sweet, but incredibly satisfying. 

Bergamot Orange Cotton Candy. Pure Bliss.