Recipe: little tastes of Venice!
Ingredients
- 1¼ cups almonds (blanched)
- 2 egg whites
- 1½ tsp cornstarch
- ½ cup confectioners’ sugar
- 1½ tsp salt
- 1/3 cup sugar
- ½ tsp almond extract
- 1 tbsp amaretto
- ½ cup brown sugar
Instructions
1. Preheat oven to 190 C degrees. Using a food processor, pulse the almonds, cornstarch and confectioners’ sugar until the almonds are very finely chopped.
2. Place the egg whites in the bowl of an electric mixer and add the salt. Beat the whites until foamy and light. Gradually add the granulated sugar in a steady stream, and beat until the whites are somewhat stiff and glossy. Beat in the almond extract and amaretto.
3. Gently fold in the ground-almond mixture. Drop heaping teaspoonfuls of batter onto parchment paper-lined baking sheets. Sprinkle generously with brown sugar.
4. Transfer to oven and bake until cookies are pale golden and begin to crack slightly, about 15 minutes. Reduce temperature to 100 degrees. Leave oven door ajar and let cookies stand in oven until completely dry and crisp, 25-30 minutes more. Let cookies cool briefly on baking sheets, before transferring to a wire rack to cool completely. Store in an airtight container up to 3 days.
Cooking time (duration): 50
Number of servings (yield): 40
Meal type: dessert
Culinary tradition: Italian
My rating:4 stars: ★★★★☆
Posted: February 18th, 2010
Categories:
Candy,
Dessert,
italian
Tags:
almond,
amaretti,
amaretto,
blanched,
brown,
cane,
cornstarch,
egg,
extract,
heat,
oven,
salt,
sprinkle,
sugar,
whites
Comments:
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Recipe: Green and Tasty!
Ingredients
- 1/4 cup dry white wine
- 2 tbsp shallots (minced)
- 1 anchovy fillets (finely chopped)
- 50 grams chicken liver
- 1/4 cup broth (chicken or beef)
- 3 tbsp butter (unsalted)
- 1 tbsp fresh parsley (finely chopped)
- 1 tablespoon fresh chervil (finely chopped)
- 1 tablespoon fresh thyme (finely chopped)
Instructions
- In a pan or skillet, brown the chicken livers until well cooked and then puree them.
- Add white wine, stock, shallots, anchovies, to the mixture; Simmer until the liquid reduces to a glaze.
- Remove from heat, whisk in the butter.
- Finally, add the rest of the herbs.
Quick Notes
best served with a steak.
Cooking time (duration): 15
Number of servings (yield): 2
Meal type: hors d’oerves
Culinary tradition: French
My rating:3 stars: ★★★☆☆
Posted: February 14th, 2010
Categories:
sauce
Tags:
anchovy,
beef,
broth,
brown,
butter,
chervil,
chicken,
cook,
glaze,
heat,
liver,
pan,
parsley,
puree,
salt,
simmer,
skillet,
stock,
thyme,
white,
wine
Comments:
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Ingredients
- 500 grams strawberries
- 1/4 chocolate bites
- 1/2 cup cream
- 1/4 cup sugar
- 1 tbsp butter
- pinch salt
Instructions
- Over high heat, melt the sugar for about 2 minutes until transformed into a deep golden caramel.
- Add the caramel mixture and pour into the cream then return it to heat and cook until caramel and cream are smoothly dissolved.
- Remove from heat, add chocolate and salt and stir until chocolate melts.
- Finally, add butter to the mixture.
- When cooled drizzle the caramel chocolate sauce over your strawberry dish.
Variations
replace strawberries with any other fruits.
Cooking time (duration): 30
Number of servings (yield): 4
Meal type: dessert
Culinary tradition: Middle Eastern
My rating:5 stars: ★★★★★
Posted: January 26th, 2010
Categories:
Dessert,
Dip
Tags:
butter,
chocolate,
coo,
cream,
heat,
pan,
salt,
sprinkle,
stir,
strawberries,
sugar
Comments:
2 Comments.
Summary: elevate your senses into a whole new space
Ingredients
- 2 cup milk
- 2 cup cream
- 30 grams of gelatin
- 4 tbsp cold water
- 1/2 cup honey
- 2 tsp dried lavender
Instructions
- In a small bowl sprinkle the gelatin over water until softened.
- In saucepan, heat the cream, honey, and lavender until simmer. Turn the heat.
- Whisk in the gelatin and make sure that no lumps remain the add the milk to the ingredients.
- Pour into any preferred serving shape you like (i.e ramekins, shots, etc…) and put in the fridge for at least 3 hours.
- Serve with lemon zest on top and crushed dark chocolate.
Quick Notes
If you chose to serve your panna cotta in ramekins so to unmold them later on. Set the panna cotta in the fridge to more than 5 hours and then run a small knife to the edge when you un-mold them.
Variations
serve with any kinds of fruits, marmalade, or chocolate instead of lemon zest.
Cooking time (duration): 12
Number of servings (yield): 6
Meal type: dessert
Culinary tradition: Italian
My rating:5 stars: ★★★★★
Posted: January 18th, 2010
Categories:
Dessert,
italian
Tags:
chocolate,
cream,
fridge,
gelatine,
heat,
hone,
honey,
knife,
lavender,
lemon,
ramekin,
shape,
shots,
simmer,
unmold,
water,
zest
Comments:
1 Comment.
