zucchini and sorrel velouté

April 29th, 2012

zucchini and sorrel velouté, simple soup by chef morgan

zucchini and sorrel velouté

yields 16 ounces (4 cup servings)

what you need:

1 tablespoon unsalted butter
1 pound chopped zucchini, trimmed
2 cups water
2 handfuls sorrel, stems removed
1-2 tablespoons nonfat Greek yogurt
1-2 tablespoons olive oil
1 bouquet garni (fresh Italian parsley, thyme, 1 bay leaf) 
½ teaspoon kosher salt (and to taste)
4 turns on a pepper mill (and to taste) Read the rest of this entry »

gâteau au yaourt (yogurt cake)

April 21st, 2012

 

gâteau au yaourt (à ma façon)  (yogurt cake with strawberries, sweet pea blossoms and whipped Grand Marnier yogurt cream)

gâteau au yaourt (à ma façon)

(yogurt cake with strawberries and whipped Grand Marnier yogurt cream)

 

makes one 8” cake 

what you need:

cake
½ cup + 1 tablespoon superfine sugar
3 fresh egg yolks
1 tablespoon orange zest
2 teaspoons orange blossom water 
1 cup unbleached King Arthur cake flour, sifted
1 tablespoon baking powder
2 tablespoons olive oil
½ cup nonfat Greek yogurt (I use Fage 0%)
1 tablespoon superfine sugar
3 fresh egg whites

Read the rest of this entry »