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 »

the perfect Madeleine

February 5th, 2013

 the perfect Madeleine being handed off to another girl

dear Madeleine, please be mine !

how to bake the perfect Madeleine 

So it is like this: a half-birthday celebration, a reduced-sugar school policy, and several requests for a favorite snack recipe (just in time for your Valentine’s celebration) which all inspired this week’s simple pleasure: vanilla bean Madeleines.

girl eating the perfect Madeleine  

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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 »

la blanquette de veau

January 29th, 2013

la blanquette de veau   (veal stew in a white wine-crème fraîche sauce with mushrooms, pearl onions, and artichoke hearts on garlic-rubbed toasted French Bread)

la blanquette de veau

(veal stew in a white wine-crème fraîche sauce with mushrooms, pearl onions,
and artichoke hearts on garlic-rubbed toasted French Bread) 

 (a/k/a “la blanquette d’amour” for Valentine’s Day 2013)



serves 4-6

preparation time: 10 minutes
oven time: 1 hour
stove time: 30 minutes

what you need:

2 pounds veal shoulder (or beef or chicken breast), cut into 1 ½ -2″ cubes (fat discarded)
all-purpose flour (as needed)
kosher salt (as needed)
freshly ground black pepper (as needed)
2 tablespoons unsalted butter Read the rest of this entry »

stomach en route to heart

February 10th, 2011

stomach en route to heart:

winter tomato soup au gratin,
spicy espresso tournedos on creamy almond and leek risotto hearts,
and fresh tarragon green salad

If it is true that the way to a person’s heart is through his or her stomach, then Saint Valentine’s Day is a foodie’s dream for both the food preparer and the diner. Accordingly, this week’s simple pleasure is devoted to some Valentine’s treats: a winter tomato soup with a gratinée heart-shaped crouton, chili-espresso tournedos on heart-shaped beds of creamy leek and almond risotto, and a fresh tarragon green salad. If this sounds complicated, I can assure you that it is not. Below are some production and ingredient notes. The recipes are in separate entries so they can easily be printed.

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