desserts (les desserts)

cardamom sablés with fresh peaches and rose cream

July 11th, 2014

chef morgan

cardamom sablés with
fresh summer peaches and rose cream

You can enjoy this dessert deconstructed as well. For example, the peaches and cream can be placed in a bowl and you can add the sable on the top or on the side. Alternatively, enjoy the sables with a cup of tea (rose tea if you have it). The cream is lightly flavored with rose syrup (I use Monin) if you want a more pronounced rose flavor, add a little more (but not too much).

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classic chocolate soufflé

May 9th, 2014

 

chef morgan a table

classic chocolate soufflé
Measuring your ingredients by weight (rather than volume) is the most accurate way to bake and produces the best results.

makes  6

equipment:

kitchen scale
6 ramekins, 3” wide
2 saucepans
double boiler or bain marie
2 nonreactive bowls
measuring cup
wire whisk
spatula
large spoon
rimmed baking sheet
mixer with whisk attachment (or large bowl with balloon whisk)

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chocolate lava cakes with heat

February 11th, 2014

cooking from the heart and giving with generosity
la Saint Valentin 2014

chocolate lava cakes (with a little heat)

chef morgan lava spoon 2

“Happy and successful cooking doesn’t rely only on know-how;
it comes from the heart
and needs enthusiasm and a deep love of food to bring it to life.”

– Georges Blanc, chef of Georges Blanc restaurant in Vonnas Read the rest of this entry »

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holiday fudge

December 19th, 2013

chef morgan fudge

short and sweet 

holiday fudge (like Grandma used to make) 

 It was my birthday this week. The exact day I will not specify but my mother did tell me that it was Brad Pitt’s birthday as well and what woman would not be pleased about that?

I neither greeted the day bounding out of bed in celebration of the gift of another year nor speed-dialing my dermatologist. In truth, the day began with pause because for the past forty- Read the rest of this entry »

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gingersnap cookies

December 12th, 2013

chef morgan cookies

a little holiday spice

gingersnap cookies

Bonjour. It has been a little longer than usual since I have written.  My time has been dominated by publishing deadlines and Paris apartment disasters (although I am learning that the words “disaster” and “Paris” are commonly used together when you live there). 

Thanksgiving left as quickly as it arrived. This year it was at our home in L.A. We ate a late dinner because many guests were coming to Los Angeles from out of town. Throughout the day I was cooking and my friend Celine was in the kitchen with me. When I reached in the baking pantry for something, I saw the molasses and the muscovado sugar. I grabbed them. Read the rest of this entry »

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my nutty, chocolaty (gluten free) tart with brandied cream

November 21st, 2013

chef morgan tart 1

I am thankful for…
many things, but especially dessert 

my nutty, chocolaty (gluten free) tart with brandied cream

I inherited my father’s affinity for sweets. At no time is this truth put to the test more than during the holiday season. For all of you who appreciate the sweet things in life as I do, and especially for those of you living a gluten-free lifestyle, this tart is for you. This week we are headed to the table with a delicious way to complete our Thanksgiving meal with a nutty, chocolaty (gluten free) tart with brandied cream.

à table !

LM

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tartelette aux figues

September 21st, 2013

chef morgan fig tartlet

what is a fig to do ?

tartelette aux figues
(fig tartlets) 

Fig season in the U.S. is short, but sweet. They always seem to be here at the same time we are transitioning from Summer to early Fall with its demands of work and school. I like to think that the change in the market is giving us a sweet treat to ease the craziness of our schedules. Along with figs, the markets are filled with varieties of grapes and the early harvest of apples and pears. Heirloom tomatoes are disappearing with the sun.

chef morgan figs

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Paris day trip: Château de Fontainebleau

August 30th, 2013

chef morgan

Paris day trip: Château de Fontainebleau 

emperors, strawberries, and a canoe on carp lake

recipe: summer strawberries with lime sugar and fresh mint 

Not far from Paris is a château rich in history. Yes, there are many. However, this particular château was inhabited for seven centuries by the royal and imperial French elite (most famously by  Napoleon I and Josephine). Surrounded by breathtaking courtyards, fountains, canal, gardens, a park, and a lake, it is a perfect Paris day trip. It is the Château de Fontainebleau and this week’s recipe, summer strawberries with lime sugar and fresh mint, was inspired by a visit to this château. So until you get there in person – venez avec moi (come with me)à la Château de Fontainebleau. 

Allez -y (let’s go) !

LM

chef morgan strawberries 2

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Mother’s Day 2013 and cherry granita

May 12th, 2013

chef mrogan cherry ice 12

 Mother’s Day 2013 

speak carefully and carry a positive message 

 cherry granita

This week I had my first taste of an “empty nest.” My eldest, now a “tween,” visited Boston with her fifth grade class for a week. Her healthy separation from me and her eagerness to see the world and rely on her peers in a new way is bittersweet. Every year I write a Mother’s Day personal “recipe” for them. This year’s recipe was not only inspired by their rapid coming of age, but by two recent events. The first was the passing of our family matriarch (this year was the first time in our lives we did not celebrate her birthday and Mother’s Day jointly (at least, with her present)). The second was our Spring Break trip to Washington D.C. Both events reminded me of the importance of words, spoken, and unspoken. This week’s simple pleasure, and my annual Mother’s Day recipe for them, is a humble recipe for speaking with a little cherry granita on top (recipe below).

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vanilla bean Madeleines

February 5th, 2013

vanilla bean Madeleines for valentines day

vanilla bean Madeleines

makes 2½ dozen

what you need:
9 tablespoons (4.5 oz) unsalted butter, melted 
1 cup (7.5 oz) granulated sugar
4 large eggs (7 oz.), room temperature
1½ tablespoon vanilla bean paste
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
½ cup 2 % milk, room temperature
1½ teaspoon lemon zest Read the rest of this entry »

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