French Chocolate Cake - Gateau au Chocolat

French Chocolate Cake - Gateau au Chocolat

This is typical of a French homemade cake - dense, dark and delicious.
The texture is very different from a sponge cake and it is excellent served with cream or a fruit coulis.

Serves:  6

Ingredients:

• 3/4 cup superfine sugar, plus some for sprinkling springform pan 
• 10 ounces semisweet chocolate, chopped
• 3/4 cup unsalted butter, cut into pieces
• 2 tsp vanilla extract  
• 5 eggs, separated
• 1/4 cup flour, sifted   
• pinch of salt
• confectioner’s sugar, for dusting (optional, I used cocoa powder)
• 1 lb berries, for fruit coulis, plus extra to serve (optional)
• 1/2 cup superfine sugar, for fruit coulis 
• juice of 1/2 lemon, for fruit coulis

Directions:

For fruit coulis: Put the berries (of your choice) in a pan with ½ cup sugar and heat very gently, stirring with a wooden spoon from time to time. When the mixture comes to a simmer, cook gently for another 10 minutes. Transfer to a blender or a food processor and whiz to a puree, then strain through a cheesecloth-lined strainer into a bowl. Let this coulis cool, stirring occasionally to prevent a skin forming. When cold, stir in the lemon juice.



Preheat the oven to 325°F.

Generously butter a 9_1/2 inch springform pan, then sprinkle the pan with a little sugar and tap out the excess. Set aside 3 tbsp of the sugar, you are going to use it for the egg whites. Place the chocolate, butter and remaining sugar in a heavy saucepan and cook over low heat until the chocolate and butter have melted and the sugar has dissolved. Remove the pan from the heat, stir in the vanilla extract and let the mixture cool slightly.

Beat the egg yolks into the chocolate mixture, beating each in well, and then stir in the flour.



In a clean greasefree bowl, using an electric mixer beat the egg whites slowly until they are frothy. Increase the speed, add the salt and continue beating until soft peaks form. Sprinkle over the reserved sugar and beat until the whites are stiff and glossy. Beat one-third of the whites into the chocolate mixture, then fold in the remaining whites.

Carefully pour the mixture into the pan and tap the pan gently to release any air bubbles.



Bake the cake for about 35-45 minutes until well risen and the top springs back when touched lightly with a fingertip. (If the cake appears to rise unevenly, rotate after 20-25 minutes.) Transfer the cake to a wire rack; remove the side of the pan let cool completely. Remove the pan base. Dust the cake with confectioner’s sugar and transfer to a serving plate.

Warm Potato Salad with Smoked Oysters, Sauté Mushrooms and Avocado

Potatoes are very versatile and can be used as a base to create an array of tempting light meals, like Warm Potato Salad with Smoked Oysters, Saute Mushrooms and Avocado. They are also nutritious, and their carbohydrate gives a welcome energy boost. As potatoes have a fairly neutral flavor, they can be teamed with a variety of other ingredients and flavors. In this dish the smoked oysters are making perfect combination with potatoes and mushrooms.


Ingredients:

• 3 medium potatoes, skin on
• 1 large onion, chopped
• 2 Tbsp fresh lemon juice
• 1 pkg. fresh mushrooms, quartered
• 3 Tbsp. butter
• 1 can, smoked oysters, drained
• 3 Tbsp chopped parsley
• 3 Tbsp olive oil
• 2 eggs, hard boiled, peeled, cubed or chopped
• 1-2 cloves garlic, minced
• 1 avocado, peeled, cut in cubs
• 2 Tbsp. mayonnaise (preferable homemade)
• 1 Tbsp fresh lemon juice
• salt and freshly ground black pepper

Directions:

Boil the potatoes in salted water for 12-15 minutes or until just tender. Drain and allow to come to room temperature. When cool, slice into 1/3" slices. If you like you may peel the skin off, I did. Potatoes may be cooked 1 day ahead, cooled, and kept chilled, covered.

Set the pan over medium-high heat with olive oil and arrange the potato slices in the pan in a single layer. Cook, turning once, until brown and crispy, about 2 minutes per side. Using tongs, transfer the potatoes to a large plate.



Saute onions and garlic in butter until transparent. Add mushrooms and soy sauce. Bring to full boil. Reduce heat and simmer 5 minutes. Cover and let set 5-10 minutes.

In a big bowl, mix together saute mushrooms with onions,avocado, parsley, hard boil eggs, lemon juice, mayonnaise and mix gently. Season with salt and pepper.

Put the mixture on the top of potatoes, arrange the smoked oysters around. Sprinkle with chopped parsley. Very delicious!

Tip: To make a lighter dressing, use a mixture of half mayonnaise and half plain yogurt.

Hyacinth - gleams of the spring for you my dear readers!-)

Baked Scallops with Cheese and Wine Sauce

This is a very old recipe but none the less a very tasty one. The choice of cheese you use is entirely up to you, although I would stay away from really strong cheeses or you will lose the flavor of the scallops.

Serves: 4
Preparation time: 10 minutes
Cooking time: 10 minutes

Ingredients:

• ¾ cup dry white wine
• 1 bay leaf
• 4 peppercorns
• 1 onion, finely chopped
• 2 tblsp butter 
• 1 ½ tblsp all-purpose flour
• ¾ cup milk
• salty and freshly ground black pepper
• ¼ cup finely diced fontina cheese
• 1 tsp Dijon mustard
• 12 scallops on the ½ shell
• 2 tblsp dry breadcrumbs
• ½ cup grated parmesan cheese

Directions:

Place the wine, bay leaf, peppercorns, and onion in a small pan and bring to boil, then reduce the heat and simmer until the liquid has reduced by three quarters. Strain the liquid and set aside.



Melt the butter in a small pan and add the flour, cook for 1 minute, stirring continuously, then remove from the heat and gradually stir in the milk and the wine reduction, stirring until smooth. Return the pan to the heat and continue stirring until the mixture thickens. Season with salt and black pepper, then add the fontina and the mustard.

Preheat the broiler. Spoon this mixture over the scallops and sprinkle with breadcrumbs and Parmesan. Cook under the broiler until crisp and golden brown and serve immediately.



Tip for Buying and Storing Scallops:
Be sure to smell them on the premises, since scallops are perishable. They should have a sweet mild fresh odor; a strong-smelling scallop is a stale one. Refrigerate them in a leak-proof plastic bag in a bowl of ice, and cook them as soon as possible.

Roasted Brussels Sprouts with Capers, Walnuts and Anchovies

Adapted from Food & Wine

The key to Michael Symon's deeply savory side dish is a dressing that includes anchovies, capers, mustard, and a little honey.

Ingredients:

• 3 pounds brussels sprouts, halved lengthwise or quartered
• 3/4 cup extra-virgin olive oil
• 1 cup walnuts
• 1/4 cup red wine vinegar
• 1 tablespoon grainy mustard
• 2 tablespoons honey
• 3 tablespoons capers, rinsed and chopped
• 2 garlic cloves, minced
• 2 shallots, minced
• One 2-ounce tin of anchovies, drained and minced
• Salt and freshly ground pepper

Directions:

Preheat the oven to 425°. In a large bowl, toss the brussels sprouts with 1/4 cup of the olive oil and season with salt and pepper. Spread the brussels sprouts on 2 large rimmed baking sheets and roast for about 45 minutes, stirring once or twice, until tender and charred in spots. (Note: Mine were done after 20-25 minutes)



Spread the walnuts in a pie plate and toast for about 8 minutes, until golden. Let cool, then coarsely chop the nuts.



In the large bowl, whisk the vinegar with the mustard and honey. Whisk in the remaining 1/2 cup of oil until emulsified. Add the capers, garlic, shallots and anchovies; season with salt and pepper. Add the brussels sprouts and walnuts and toss well. Serve.