Tag Archives: fleur de sel

my inner cookie monster…

After a sweets craving, I decided to churn out a quick batch of chocolate chip cookies, but to elevate these cookies, I added in some chopped hazelnuts.
I started by creaming two sticks of butter, along with some regular sugar and brown sugar. To the mix, in went two eggs and vanilla.
While everything was mixing, in a separate bowl I added flour, baking powder, salt and some cinnamon. The dry mixture was slowly added into the mixing bowl until combined. Lastly, into the batter went the chopped hazelnuts and semi-sweet chocolate chips.
Scoopfuls of the scented batter went onto baking sheets and into the preheated oven. The fragrance of fresh baked cookies wafted throughout the entire house! After eighteen minutes, it was time to take the cookies out. Once out of the oven, a sprinkling of fleur de sel finished these gorgeous beauties…
Almost cake-like, these chocolatey and nutty cookies were the perfect end to the evening with a large glass of ice cold milk!

at a low simmer…
-R

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Party platter… for two!

It has been a while since a beautiful platter of creamy, fresh mozzarella, ripe tomatoes, vibrant basil and salty prosciutto has made an appearance across our vast island…
So I decided that would be just what we would be enjoying tonight! The silky, milky fresh mozz and salty prosciutto came from my favorite Italian specialty shop, while the basil and tomatoes from our local market.
I sliced the tomatoes and fresh mozz just thick enough, and dotted the platter with the basil and prosciutto… To finish off the platter, some fleur de sel and freshly ground pepper.
Two hearty loaves of Italian breads got sliced up [one seeded, one seedless… that’s how we roll in this house] and it was time to enjoy!
A gorgeous, rich finishing oil and balsamic reduction were used to just drizzle across these little beauties and enhance the flavors, yet not steal the show…

at a low simmer…
-R

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a pie doesn’t always have to be for dessert!

So a chicken pot pie seemed like a great warming meal to make tonight. Large chunks of chicken breast, diced carrots, chopped onions, peas, homemade chicken stock, salt, pepper, flour and puff pastry brought this dish together!
I started by roasting the chicken in the oven for about forty-five minutes. Once cool enough to handle, I removed the skin and then cut the chicken into decent, yet mouth-sized chunks. For the filling, onions were sautéed in some butter until softened. Then flour was rained in and stirred until completely smoothed out! Next, I added hot chicken stock and stirred continuously until thickened. From this point, the carrots, peas and chicken were added in and stirred until coated with this luxurious sauce..
The filling was then added into oven-safe bowls, topped off with puff pastry and brushed lightly with an egg wash to help everything brown beautifully while baking. Fresh ground pepper and fleur de sel offered a lovely final touch to the puff pastry!
After baking in the oven for about an hour, out came a piping hot, bubbling, golden pot of flaky delight… Lastly, it was time to crack into the top of the shell and scoop out the steaming hot, creamy filling and start to devour!
This was one satisfying meal, but I sure could have went for seconds…

at a low simmer…
-R

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sticky, salty and sweet… YUP it’s dessert

After sitting back and watching some Food Network television this afternoon, I was tempted to make a dessert that I haven’t made in quite a long time [probably since I last saw this episode]. It was a chocolate caramel pie with a graham cracker crust [well technically they are bars, but I prefer to make it into a pie and not squares]!

It’s pretty simple to make… graham crackers, butter, heavy cream, sugar, chocolate chips [I use bittersweet], espresso powder, fleur de sel [this is what I used], water and brown sugar.

After baking the graham cracker crust, it’s set aside to cool. While cooling, I made the caramel. I combined the cream, butter, sugar and water, and stirred until velvety. Next, the soon-to-be caramel needs to come to a boil until it hits 240 degrees. This concoction is then poured into the crust, cooled and then chilled in the freezer until slightly hardened.

Last, but certainly not least, I combined the chocolate chips and cream in a heatproof bowl and rested it over a pot of slightly boiling water. Everything is stirred until smooth, then I whisked in the espresso powder. Once combined, the chocolate is poured on top of the caramel and spread out evenly. The top then gets a nice sprinkle of the fleur de sel.

After chilling out for a while, it was time to cut into this sexy pie. Chocolatey, slightly briny from the salt and sticky and sweet from the caramel… Now I remember why I made this the first time!!!

at a low simmer…

-R

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