Saturday, July 25, 2015

Wonderful Vegetarian Curry

Wonderful Vegetarian Curry 
served 4 
So easy
From the garden or the farmers Market
2 garlic clove,
2 red chilli
2 carrot
1 shallot
1 piece of lemon grass
1 little piece of fresh ginger
2 tea spoon of water sea salt & pepper
put in your blender  and pulse till all ground to a nice paste

 in a skillet add your favourite oil, and when hot add couple to all the paste you made ( to taste)
add coconut milk again to taste

In this Curry
3 Vegan apple and sage sausage, firm tofu, chickpea & black beans
eggplants, red and green spinach, blue yam, porcini
served on a mix white & wild rices blend we make
So easy so delicious

Friday, July 24, 2015

Chocolate Mousse Frosting

The Gourmandise School Logo
 The Gourmandise School  
 Sweets and Savories

Efficiency in the kitchen is about more than drawer dividers and mise en place; it's about how many ways you can make chocolate mousse work for you.

Let us count the ways.

1. Frozen Chocolate Mousse. Eat it straight from the freezer.

2. Chocolate Mousse Milkshake. Blend it from the freezer with milk. 

3. Chocolate Mousse Givree. Cut a little top off an orange, scrape out its contents and serve said mousse inside the orange.

4. Chocolate Dip. Dip your favorite lacy cookies (tuiles, pizzelles, wafers).

5. Chocolate Frosting. See below.

Chocolate Mousse Frosting
Melt over a double boiler:
1 lb. bittersweet chocolate (or a blend of milk and dark)

In a small saucepot, place:
1/2 cup sugar
1/4 cup water

In the bowl of a stand mixer, whip:
8 yolks

Set aside: 
2 cups heavy cream

1. Beat the heavy cream to soft peaks and set aside for later. Wash the bowl and whip up the yolks on high speed until light in color.
2. Heat the water and sugar until it reaches 240 degrees F.
3. With the yolks beating on medium speed, slowly pour the sugar over, over until all the sugar mixture has been poured.
4. Turn the mixer on high speed and continue beating until a thick, unctuous mixture has formed (this may take a few minutes).
5. Add the melted chocolate, folding until fully incorporated. Fold in the whipped cream and chill the mixture until firm. Use however you like.
Devil's Food Cake
If baking into cake pans, line them with a circle of parchment on the bottom. Preheat oven 350.

Whisk together in a medium bowl:
1-1/2 cups sugar
1-1/3 cups flour
1/2 cup cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt

Whisk together in a large bowl:
2 eggs
3/4 cup buttermilk (or 3/4 cup milk with a tsp of lemon juice)
1/3 cup vegetable oil
2 tsps vanilla extract
3/4 cup cooled coffee

1. Pour the wet ingredients over the dry and whisk until combined. Pour into pans. Bake.
2. Cool completely and frosting with chilled mousse.
Cupcakes: makes about 12 cupcakes; bake at 350 for 15-20 minutes. Cake: makes two 6" cakes or two 8"x3" cake; bake at 350 for 25-35 minutes; less for thinner layers.

Wishing you a delicious day, 
Clémence and Hadley 

Saturday, July 4, 2015

Bay leaves powder from my garden + fresh lemon grass, egg plant

 If you have one or access to a bey leaf tree It is so easy and simple to make fresh bay leaf powder , there is no comparison with the one you find in store  pick up the leaf dry them then ground them fine and pass them true a sifter  to have it as fine as possible  enjoy 
Bay leaf is very easy to grow inside or on the patio outside will grow 12 Foot high  
Great to grow as week is ginger, galangal, turmeric,  lemon grass…  I am about lot of curry  noting is better then fresh   I will keep you post on my  harvest true the summer 

 Fresh ground  bay leaf so fragrant 

I drop this store purchase  lemon grass in water for couples days and grow lots of roots, I just plant this one yesterday in September the pot should be full  and ready to harvest   for fresh use  I will freeze lots and dry some as well 
I have 9 other pot of lemon grass growing as well 

Thursday, July 2, 2015

Buckwheat Pancakes

The Gourmandise School Logo
 The Gourmandise School  
 Sweets and Savories

Flip out.
We can spend another article gushing about mulberries, stone fruit and super sweet corn, but today, I'm mad at the sun. 

The rays have been beating down on this kitchen window since 7:30 this morning, creating the familiar summer-morning-hunger panic. It's hard to remind everyone that it isn't midday. The sun's working hard, and everyone needs to chill.

With that, we bring you our twist on Kim Boyce's Buckwheat Pancakes (her book is a gateway into baking with whole grains). You'll need a bowl, a whisk and a cheese grater (my second favorite tool in the kitchen). Break out the griddle and stuff everyone with these pancakes. In fact, make a double batch; here's to locking your bedroom door tomorrow morning and letting them warm these up in a bath of syrup and butter. You're welcome. See you in the Brunch class.

Buckwheat Pancakes
Whisk together in a medium bowl:
1 cup buckwheat flour
3/4 cup all purpose flour
1/4 cup sugar
2 tsps baking powder
pinch of grated nutmeg 
a pinch of grate pepper
3/4 tsp salt

In a larger bowl, whisk together:
3 Tbsps melted butter
1 cup whole milk
1 egg
1-2 whole grated peach(es), skin on

1 pint fresh mulberries or blackberries
1 whole grated peach, skin in
juice of 1/2 lemon
2 Tbsps sugar

1. Start your topping by tossing the fruit, sugar and lemon juice together. Cover this bowl and let the sugar do its magic.
2. Pour the dry ingredients over the wet. Stir only until just combined.
3. Heat up a skillet, saute pan or griddle. Melt some butter or add a little oil. Drop by scoopful and cook until almost done on top. Flip just to brown the opposite side.
4. Serve with the peach and mulberry syrup.

Wishing you a delicious day, 
Clémence and Hadley