29 novembre 2008

Daring bakers : Caramel Cake, Gâteau au Caramel des Daring bakers

Really, time flies by so fast ! I can't believe it has been a month since last DB challenge ! And for november, we are back to (very) sweet recipes, after two savoury challenges (crackers and pizza) : a Caramel cake with caramelized butter frosting ! I could not make the caramels toffees because I was too busy packing and organizing things for my 40th birthday surprise trip : I finally know where hubby will take me : South Africa ! Yeah ! I am leaving today and will be back on december 12th ! I will try to schedule some posts... [Lire la suite]
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24 novembre 2008

Truffes épicées à la Spring, A la Spring spiced truffles

No need to tell you whose restaurant is "Spring" in Paris : Daniel Rose is one of the most popular Chefs in Paris and he is american (more precisely from Chicago) ! I have told you in this blog all about the wonderful meal I had there and the very laid-back, though intensive, cooking class I took last year. He is also the superstar of the culinary press both in France and in the States and I found his chocolate truffles recipe in last december's issue of  "Elle à Table". Quite simple : make an english... [Lire la suite]
Posté par FoodieFroggy à 08:02 - Commentaires [10] - Permalien [#]
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21 novembre 2008

Gateau au Chocolat "bling-bling" sans cuisson, No bake "bling bling" Chocolate Cake

Help ! My kitchen is a disaster, everything gets broken, one thing after the other ! Mixing valve tap : broken, dishwasher : leaking, sink : blocked, oven : not working properly. Making a cake in these post-war-like conditions ? No panic ! I have a recipe of a super-moist no-bake chocolate cake.The basic principle is very easy : tea-biscuits (or digestive biscuits) soaked in coffee, arranged in layers, separated by a light buttercream, and the whole cake covered with chocolate ganache.It really tastes like an Opera cake,... [Lire la suite]
Posté par FoodieFroggy à 08:00 - Commentaires [11] - Permalien [#]
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18 novembre 2008

Pas peu fière II, le Succès Praliné de Christophe Felder/Quite proud of myself part II, Felder's "Succès" Cake

My second recipe from Felder's wonderful cookbook "Les gâteaux Classiques" (Classic Cakes), after the very fruity Framboisier. This time I chose the Succès Praliné, which could be a cousin of the Filbert Cake, only lighter with  flour-free dacquoise layers and a light buttercream made with, among other things, an Italian Meringue. The more I bake, the more addicted to it  I get. Yes, one needs many specific utensils, yes, it is very time-consuming, but it is such a great way to relax, to empty your mind ... [Lire la suite]
Posté par FoodieFroggy à 08:00 - Commentaires [8] - Permalien [#]
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15 novembre 2008

Un risotto automnal bien innocent...An autumnal risotto...

After my -rather- comical misfortune about my last post, I hope no one will find that this innocent risotto looks...kinky ! Well, plenty of savory recipes these lasts days here, huh ? Don't worry, from next post to two weeks on, you will get many many sweet delicacies. And then I will fly...somewhere...a mysterious place in the world chosen by hubby for my 40th birtday ! 10 days without  kids, woohoo ! Any idea guys ? He told me to bring swimsuits, a raincoat, tanks and a fleece jacket, among other things ???!!! Can you... [Lire la suite]
Posté par FoodieFroggy à 08:00 - Commentaires [6] - Permalien [#]
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12 novembre 2008

Donnez du Glam' à un simple rôti de veau ! Give your veal roast a glam makeover !

Rôti de veau en Croûte de Sel et d'HerbesVeal Roast baked in a Salt and Herbs Crust simply by dressing it up in an elegant salt and herbs crust... Simple, very aesthetic and the best  for a lovely, tender veal with plenty of flavor. Beware not to season veal, the crust will do the job perfectly.And even though I know that playing with food is bad manners, do not hesitate to ask your guests to peel off the crust. They will have fun with it and will be impressed by the beautifully wrapped dish. ...tout simplement en le... [Lire la suite]
Posté par FoodieFroggy à 08:00 - Commentaires [3] - Permalien [#]
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09 novembre 2008

Des restes de poulet à la sauce Thaï ! Roast chicken leftovers seen with Thaï eyes !

Salade de Poulet Thaï Soupe de Poulet au Lait de Coco et au GalangaThaï Chicken SaladCoconut Milk and Galanga Chicken Soup I don't know for you, but each time I make roast chicken, I find myself with not only the carcass, but also plenty of chicken flesh stuck on it or on the wings (no one likes wings in my family, strange isn't it ?). To make it short,  after a meticulous session of flesh peeling, I have enough chicken to make two new starters !  As for the carcass itself, it is immediateley used,... [Lire la suite]
Posté par FoodieFroggy à 08:00 - Commentaires [11] - Permalien [#]
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06 novembre 2008

Changement de look pour vos Halot ! Extreme make-over for your challot !

    Your mother-in-law claims non stop that her challah is the best in the world ? Okay, let her think she is right, but show her that yours, if not the *best* one, is the most gorgeous ever ! hehe ! I got the idea from a previous Daring Bakers Challenge. You only need to make a basic challah dough, then roll it into a large rectangle and fold it as indicated at  the bottom of this post. My little drawing is totally ugly, but I thought it might help.Much better : this vidéo here. If not, you can have a look at my... [Lire la suite]
Posté par FoodieFroggy à 08:00 - Commentaires [8] - Permalien [#]
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04 novembre 2008

Gâteau d'anniversaire rapido presto ! From scratch Birthday Cake !

Chestnut and Hazelnut Fondant Cake,Chocolate Glaze. Moelleux Marrons et Noisettes, Glaçage Chocolat Three days away from home...and the day I was back, it was my elder daughter's birthday (she turned 12). A quick inspection of my fridge : empty ! a true Siberian desert ! Apart from 5 eggs and half a stick of butter. What about my pantry ? Not a lot to declare, I am afraid...Oh yes, some milk chocolate, hazelnut powder and ...chestnut spread (yoohoo). Now, let's go for a totale improvisation in trying to make something... [Lire la suite]
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