Flourless Chocolate Espresso Pecan Cookies w/Fleur de Sel. Method #2, FAVORITE !

i know you've all seen this cookie before...but

THIS ONE IS A LITTLE DIFFERENT...

i've done them before, BUT i used Franscois Payard's Recipe and method.  they are similar in taste, but i hate to say this recipe received better reviews.  i'm not saying Franscois weren't absolutely delicious...i'm just saying these are DIFFERENT and to each his own.

these are more dense and thicker than the "Payard Cookie"...

and, as usual... i've added a touch of espresso and a little kick of cayenne.

these are more like intense little chewy crunchy lumps of chocolate coal.

they seem to hold up better and will package well for for your chocolate loving friends.

these are too easy to pass up...

the flourless chocolate fudge cookie is a must for that intense chocolate fix.  it's definitely the chocolate lover's cookie.  i know you have some gluten-free friends or there's always a gluten free person in the room and you don't want to leave them out.  more and more people are going gluten free just for health's sake, so you better throw some of these delicious lumps of chocolaty goodness in your repertoire.

FLOURLESS CHOCOLATE ESPRESSO PECAN FUDGE COOKIES W/ fleur de sel

adapted from Desk Top Cook Book.com

3 cups powdered sugar

1/2 cup plus 2 Tbsp unsweetened cocoa powder

1/2 tsp fluer de sel or smoked salt.....plus more for sprinkles

3 large egg whites

1 Tbsp plus 1 tsp pure vanilla

2 cups toasted pecans

1/2 tsp espresso powder

1/4 tsp cayenne...optional

1/2 cup chopped dark chocolate

preheat oven to 350F degrees.  line two baking sheets with parchment paper.  give the parchment a LIGHT spray of non-stick spray or a quick swipe of the butter stick.

in a bowl of a stand mixer, mix powdered sugar, cocoa powder, espresso powder, cayenne and salt.

mixer on LOW, add egg whites one at a time.  add vanilla.

HERE ARE THE 3 MAIN DIFFERENCES...

#1...mix on medium speed for 10-12 minutes until the mixture becomes slightly thick.

now...stir in the toasted pecans by hand.  i went ahead and threw them in the mixer for a minute, then finished by hand.  let the batter sit in the bowl for about 15-20 minutes...it will thicken.

#2...place on prepared sheet and let sit for another 15-20 minutes.  i wanted to shoot the delicious dough so they sat for 25-30 minutes...this is how i got the "lumps of coal look" as seen in the 2 photos directly below.

#3...you've already done this, but there are only 3 egg whites not 4 like Payard's Recipe.  this makes for a thicker dough.

sprinkle with smoked salt while they sit in waiting.

put sheets in the oven and immediately lower the oven to 320F.  bake for 16-18 minutes, until outside looks cracked and shiny.  cool on cookie sheets on wire racks for 10 minutes then move cookies to wire rack and cool completely.

IMPORTANT NOTE about removing cookies from parchment...as noted in post about the "Payard Cookie", these cookies stick to the parchment even if you give it a light spray.  i do not recommend more spray.

when cookies are completely cool you need to carefully peel the cookie from the sheet.  do not use even a "thin" spatula.  it will mess up the bottom.  just peel the paper slowly from the cookie.

raw dough (above) after sitting out 25-30 minutes.  below is from same batch.

above is an example of the "Franscois Payard Flourless Chocolate Cookie".  as you can see it is a much thinner, but still fabulous, cookie.

Warm Winter Farro Salad

When I first got married  I used to ask my husband if he wanted salad with dinner, the answer was usually "no." After a few years I wised up and started serving him salad without asking first. But often he didn't eat much of it, despite my raving "Have some salad! It's delicious!"  Lately I've hit upon a solution. I serve salad as a main dish, or pile everything onto it so it's an integral part of the meal. Main dish salads, if only someone had told me 12 years ago! 

During the Winter or whenever it's cold outside salads, either side salads or main dish salads are not top of mind, but they should be. Just as Summer is the perfect time for cold soup, Winter is the ideal season to try a warm salad. I like to start with a cooked grain like farro or quinoa then use seasonal fruits or vegetables and add some heartier elements too, in this case feta cheese and almonds. 

I have to admit, this salad sounds a bit like a parody, it's filled with trendy ingredients and super foods, all that's missing is a little chocolate and kale! I love the sunny colors and hearty crunch to this salad, it's kind of the antithesis of a tossed green salad all floppy and wilted. It's bright and cheerful and yet very hearty. I like combination of citrus, pomegranate, almonds and feta with a touch of ginger but feel free to change up the ingredients in the salad or use a different dressing or spice if you prefer. 

Warm Winter Farro Salad
Serves 4

Ingredients

1 cup pearled farro

1 cup pomegranate seeds

1 cup diced feta, about 6 ounces

1 cup toasted sliced almonds

2 tangerines peeled and segments cut in half 

3/4 cup sliced celery about 2-3 stalks

2 Tablespoons fresh lemon juice

2 Tablespoons extra virgin olive oil

1/4 teaspoon ground ginger

Salt and freshly ground pepper

Instructions

Bring a pot of water to boil and add the farro, cook for 10- 15 minutes or until al dente (or cook according to package instructions). In a bowl combine the feta, almonds, tangerines (remove any seeds) and celery. Whisk together the lemon juice, olive oil and ginger in a bowl. 

When the farro is cooked, drain it and toss it in a bowl with the other ingredients and dressing. Season with salt and pepper to taste. 

Enjoy!

Super Bowl Spoiler Alert: San Francisco 49ers Will Win!

As promised, here’s my official Super Bowl XLVII prediction, using our patented Buffalo chicken wing bones method. The game will feature the San Francisco 49ers and the Baltimore Ravens, and while I’m sure you’ll have fun either way, recent studies have shown that winning lots of money during a sporting event, results in significantly higher levels of enjoyment.

And of course, by using chicken wing bones to predict the winner, I don’t waste time and money sifting through information, analyzing game film, or considering any actual facts. This allows me to pass the savings on to you. Anyway, this is obviously not a joke, and I fully expect you to bet your entire savings on this sure thing. Not doing so would just be plain stupid. Enjoy!

Tortellini Chicken Soup

 IT'S SO COLD!

Like, cut you to the bone, punch you in the face cold.

I've actually caught myself having quick pep-talks with myself before stepping outside.  The other day my son told me that I can be brave before walking out of the grocery store.

Apparently the fear was all over my face.

Cold must be my kryptonite.

 But cold weather isn't all bad.  It gives full permission to wear oversized hoodies and sweatpants.  It's great weather to snuggle up to someone you love with a hot cup of tea and bowl of popcorn.  And let us not forget about comfort food, namely soups.

Soups really are healing aren't they.  They warm from the inside out.  And even though I'm more partial to thick chowder-style soups, when you have a broth this flavorful, it's hard to resist.  That with big pillowy tortellini to fill your belly makes for a great mood enhancer during these frigid cold days.

Tortellini Chicken Soup
By Favorite Family Dinners

Ingredients

Nonstick Cooking Spray
12 ounces skinless, boneles chicken breast halves, cut into 1/2 inch cubes
6 cups reduced sodium chicken broth
1/2 cup slived leek or chopped onion
1 tablespoon fresh grated ginger
1/4 teaspoon saffron threads, slightly crushed (optional, but it does add great flavor)
1 9-ounce package refrigerated tortellini or ravioli of your preference
1/2 cup fresh baby spinach leaves or shredded fresh spinach

Directions

1.  Lightly coat an unheated large saucepan with cooking spray.  Heat over medium high heat.  Add chicken; cook and stir for 3 minutes.  Carefully add broth, leek, ginger, and if desired, saffron.

2.  Bring to boiling.  Add tortellini or ravioli.  Return to boiling; reduce heat.  Simmer, uncovered, for 5 to 9 minutes or until pasta is tender, stirring occasionally.  Remove from heat.  Top individual servings with spinach.

Serves 4

Per Serving: 222 cal, 3 g fat, 21 carb, 3 g fiber, 29 g prot

Black and White Banana Loaf

I get pretty excited when I notice my bananas have ripened past the point of eating.  As I'm sure you know, that means it's time to bake!  And just when I think I've made every banana recipe known to man, google and the Internet come through for me.  Oh Internet, you're so Googly.  I found this recipe, which sounded awesome, and it was.  Perfectly moist, somewhere between a bread and a cake in consistency, intense banana (with a hint of rum) flavor and swirled with rich chocolate.  I used 2 bananas and buttermilk instead of whole milk, because I had it.  Wouldn't change a thing.   

Releasing the wrinkles - a day in Katong

Singapore.  It's not hot here, but it's humid - like walking in a humidifier.  The pages of my paperback book have curled into gentle waves.  Paper receipts are floppy, like wet lasagna sheets.  The cork bottoms of my Birkenstocks feel strangely spongy.

I went out the night before I left and wanted to wear one of my nice dresses.  Does anyone else have this problem - anything nice never gets worn because it requires handwashing, ironing or some other ridiculous step between towering clean clothes pile and body?  Anyway, it was rayon, so I started looking up how to iron it safely.  "If you really do not want to iron," said one helpful writer, "I would suggest you hang it in the bathroom when you are taking a hot shower so the steam can release the wrinkles".

I have come to this warm and sultry place so the steam can release my emotional wrinkles.  This week will be the longest I've been away from my three small kids.  This is something I need to do, to run completely on my own time, to be in a neutral space.  I work from home so even when the kids aren't there, from the dried Weet Bix a sandblaster won't get off or the agony elicited by standing barefoot on a single Lego block, their presence is still everywhere.

And now there's quiet.  I've just woken up on my own speed for the first time in six years - no one coming in crying becaue they lost their Monster High hairbrush, no awful jolt awake realising that school will start in a horrifying half hour, no radio blaring Vietnamese pop in the middle of the spare room and kids boogie-ing around it (OK, I admit, that was kind of cute).  The peace is utterly intoxicating.

I chose Singapore partly because over the years I've now known Bryan, I've been so inspired by his Singapore food trail.  His writing and photos have made this tiny multicultural city utterly fascinating to me.  Top of the list was Eng's wonton mee.

This business has been successively owned by three generations and has evolved from push cart to hawker centre to its own storefront today.  The ticket is pork-filled wonton dumplings, egg noodles and fresh BBQ pork.  Oh my God.  So humble yet so unbelievably good!  The noodles are so springy and flavoursome, the pork is actually meaty (unlike cardboard-y char siu often seen in Aus) and the wontons - slippery, juicy, so incredibly good.  And - AUD $3.10.

Would I eat anywhere else this entire journey?

Eng's isn't far from Katong or Joo Chiat which is traditionally a Peranakan area.  Many ethnic groups make up multicultural Singapore, and while their history is complicated, from what I can gather the Peranakans are descendants of Chinese migrants (the first wave arriving in the 15th century) who intermarried and assimilated with the local native Malay population.  The area is full of these traditional Peranakan houses, lined up like a delicate eyeshadow palette.

Pineapple tarts are a Chinese New Year delicacy and the Peranakans (also known as Nyonya) have a long tradition of making them.  It's a rather epic undertaking (as Bryan has found) but you can happily cut corners by buying them at Kim Choo Kueh Chang.  Step into the back room for tastings of all their hand-made treats.

A gorgeous day, a pristine room, a whole jar of pineapple tarts and me.  If you never hear from me again, send help.  Or then again - maybe don't!

If you're exploring the Katong area, be sure to try Katong-style laksa.  It's hotly contested who had the "original" Katong laksa stall, but check out this post at The Wong List to kick off your search.

I Dip, You Dip, We Dip

I just started working on this year's special Super Bowl dip recipe (spoiler alert: it's not low-cal), and thought in the meantime I'd repost this short but delicious collection of previously posted dips. Just click on the recipe name in the caption, and as always, enjoy!

Baked Spinach and Artichoke Dip

Baked Buffalo Chicken Dip

Clams Casino Dip

Green Hummus

Fried Brown Rice

I know what you're going to say.  "What the (swear word) woman, did the stomach flu murder your food blog??"  Almost, almost it did.  While the bug lasted only 24 hours (thank god), it took a few days for me to think about food like I usually do... which is all of the time.  3 days passed before I woke up to my familiar rumbling tummy and happy hungry dance... a totally normal occurrence.  But by then I was out of town, so I apologize for leaving you high and dry with scones for a week and some change.  

I'm back!  Let's move on!
  

When you're not exactly thinking about food, you ask your son to choose what's for dinner instead, and when your son is obsessed with Benihana, the answer will be fried rice.  I found a child-friendly recipe and tweaked it slightly (by adding carrots and peas).  Jack helped me make it ("mama, it needs a teensy weensy eensy sheensy more soy sauce") and then helped me eat it.  It was delicious and healthy... a great way to sneak in veggies.  Add shredded chicken and it's a meal in itself.  Go go Power Rangers!  I don't know.        

Fried Brown Rice
(Serves 4)
Printable Recipe

1 cup brown rice (I used basmati)
1 3/4 cup water
2 T vegetable oil, divided
4 green onions, finely chopped
1 carrot, finely diced
2 eggs, lightly beaten
3 T soy sauce, or to taste
1/2 cup frozen peas, thawed

Place rice and water in pot and bring to a boil.  Cover, reduce heat to low, and simmer for 15-20 minutes, until rice is cooked.  Remove from heat.  In a large skillet or wok, heat 1 T of the vegetable oil over medium-high heat.  Add carrots and onions and saute for a few minutes.  Add rice and toss with veggies, cook for another minute or so.

Create a well in the rice and add the other T of oil.  Add eggs and stir with spatula to scramble.  Toss with rice.  Stir in soy sauce.  Add peas and cook until warmed.

Parmesan-Dill Popcorn

This is such an easy snack, I'd barely even post it if it wasn't part of our large 13-course meal this year. It was a great start to the meal, and went very well with the Fizzy Cassis drink I made.

So - what you need:
a bag of microwave popcorn
a handful of parmesan cheese, finely grated
a handful of fresh dill, finely chopped

Microwave the popcorn. Immediately pour into a bowl, add the cheese, shake well and cover with plastic. Let it sit for a minute, so the cheese has a chance to melt. Then, add the dill. Serve right away.

How to Butterfly, Stuff, Roll, and Tie a Pork Roast Like a Celebrity Butcher

Like almost all the videos I do, this tutorial for how to butterfly, stuff, roll, tie, and roast a pork loin was inspired by a viewer’s request. However, this was NOT your typical food wish, as it came via Chris LaFrieda, from the celebrated Pat LaFrieda Meat Purveyors! 

That’s right. America’s most famous butchers are fans of the channel, and asked me if I wanted to do a video with some of their fabulous meat. After carefully considering the offer for two or three seconds, I agreed, and we decided to show their technique for a rolled, stuffed, caul-fat-wrapped pork loin.

Not only do the LaFrieda’s star in their own TV show, "Meat Men," but their client list is a who’s who of the country’s top chefs. Their custom burger mixes are legendary, with the most famous being the Minetta Tavern’s “Black Label Burger.” Basically, if you’ve not heard of Pat LaFrieda Meats, you need to turn in your foodie card right now.

I tried my best to adapt their technique for the home kitchen, and as you’ll see, there really isn’t anything that even an average home cook couldn’t accomplish. For example, the butterflying may not look very elegant with all those slash marks, but in the end it will look amazing, and is a bit easier than the pro method.

As far as the caul fat wrap goes, you’ll need to go past the supermarket meat case, and talk to a real butcher. Anyone that can get you a large pork loin roast, like the one we used here, will be able to get you a half-pound of caul fat. It really is one of the keys to this procedure.

Pork loin is so lean, and by covering it in a thin layer of caul fat, you’re adding lots of moisture, as well as another layer of flavor. I highly suggest you find some, and if you don’t use it all for your roast, it makes a perfect casing for some sausage patties.

Anyway, a very special thank you to Chris LaFrieda, and the rest of the LaFrieda family for the opportunity to share this great technique. I hope you enjoy the video, and it gives you the confidence to try this exciting technique soon. Enjoy!

Ingredients:
5-6 pound boneless pork loin roast, butterflied as shown

salt and pepper to taste (be generous, that’s a lot of meat)

3 cups any prepared bread stuffing recipe (ones with herbs and dried fruit will be particularly delicious)

caul fat, as needed

1 sliced onion for the roasting pan

Roast at 450 degrees F. for 15 minutes to sear.

Reduce heat to 325 degrees F. for about 1 1/2 hour OR until an internal temperature of 140 degrees F.

Pan Sauce Note: Once you remove the roast, you can add a splash of water to the pan, along with a tablespoon of balsamic vinegar if desired. Place over high heat and bring to a boil, scrapping the goodness from the bottom with a wooden spoon. Season to taste, and spoon over sliced meat.

Food Graters review

Food graters are one of the most imperfect kitchen tools. They can be dangerous when sharp and even more dangerous (not to mention less effective) over time when they get dull, they take up a lot of room and they are generally a pain to wash. I use my Cuisinart for grating some times, but it's too much bother to clean for small jobs and I don't have a disc for very fine grating. I use a Microplane premium zester for zesting and the Chef'n dual grater and that combination pretty much covers most grating jobs. 

Years ago I had a Rubbermaid fold away grater and pardon the pun, but it was great. It folded flat, had very large grating panels and was very sharp. Over the years it grew dull and unfortunately Rubbermaid discontinued the product.

Now Zyliss has a very similar product. I was a bit leery because the grating panels were smaller, but it works like a dream, quickly grating cheese and vegetables. What I like best about the Zyliss food grater is how sharp it is, and that it folds up nicely, although it doesn't fold nearly as flat as the Rubbermaid model did. 

It has a cover which I'm not sure it really necessary. The Rubbermaid model didn't have one and I didn't find it needed it. It's also pretty expensive at $24.99 which is more than the cost of the Chef'n dual grater and Microplane zester combined. If you have very little space and really prefer a box grater, I think it's a good solution. Personally I still prefer my Chef'n dual grater best for price, size and how easy it is to clean.  

Disclaimer: I received the Zyliss product as part of a promotion from GigaSavvy, I also received the Rubbermaid and Microplane products as gifts, I purchased the Chef'n dual grater. This post includes Amazon affiliate links. 

The best dill-mustard sauce

I've posted a recipe for this before, but since then, I've found a better recipe. It comes from a book called The Swedish Smörgåsbord, by Gert Klötzke and Niclas Wahlström, who are also the chefs in charge of the christmas buffet at Fjäderholmarnas Krog which happens to be the very best there is, in my opinion.

I use the Kitchen-Aid for this. It makes quite a bit, so I divide it into separate containers at once, and just add dill when serving, since the dill doesn't hold up too well. The sauce, without dill, will keep for at least a few weeks in the fridge.

The best dill-mustard sauce
100 ml Swedish mustard - I use a mixture of coarse, strong, normal and sometimes even a little Dijon.
100 ml sugar
4 tbsp white wine vinegar
200 neutral oil (I use canola)
1tbsp honey
1 tsp salt
2-3 tsp cold coffee
200 ml finely chopped dill

Mix the mustard with the sugar and the vinegar. Add the oil while whisking, like you would while making any emulsion - drop by drop at first, then quicker. When all the oil is added, and your sauce is nice and smooth, season it with the honey, coffee and salt. Taste to see if you want more seasonings.

Just before serving, stir in the dill.

Buffalo Chicken Pasta Salad

I'm going through a bit of a Buffalo Chicken obsession right now.  If it even slightly resembles the flavors of the classic chicken wing, I have to have it, or pin it :)  Who in the world though that chicken, drenched in hot sauce, smothered in blue cheese would be so good?  I don't know, but I sure would like to give whoever it was, one heck of a high five.

I found this wonderful salad on Shelbys page a few months ago and I've been in love ever since.  I've been known to whip up a huge bowl, and enjoy it for lunch every day until it runs out.  And I'm always sad when that day comes.

The flavors of this salad go so perfectly together.  The sauce has a great kick, thanks to the hot sauce and is balanced out with the pungent blue cheese.  It's spicy, but not too spicy for kids.  It's creamy, it's crunchy, and it really hits the spot when you need a savory dish full of flavor.  It's the perfect side dish for pot lucks and picnics, even if they are on your living room floor in front of the TV :).

Buffalo Chicken Pasta Salad
By Grumpy's Honey Bunch

Ingredients

8 oz dried rotini pasta, cooked according to package directions
2 stalks celery, diced
1 green onion, thinly sliced, including green top
1/3 cup roasted red pepper
2 cups cooked chicken, cubed (I used canned chicken once when I was in a hurry, it turned out great)
1/2 cup Mayonnaise (I used low-fat)
2-3 tablespoons Frank's Red Hot Sauce (use according to taste, I like a lot, but if you're feeding a crowd, you may only want to do 2)
1 teaspoon Worcestershire Sauce
1 tablespoon roasted red pepper brine (the juice the peppers are in)
2 tablespoons crumbled Gorgonzola cheese

Directions

Mix pasta, celery, onion, roasted red pepper and chicken in large mixing bowl.  Set aside.

Mix together Mayonnaise, hot sauce, Worcestershire sauce, red pepper brine and crumbled Gorgonzola cheese. 

Toss mayo mixture with pasta mixture and chill.  Enjoy

Cooking Resolutions

How are you doing with your new year's resolutions? Every year I tell myself I'll cook more whole grains, eat less meat and more vegetables and fruit and try more new recipes. I know plenty of people just want to cook more, which is a worthy goal and others want to learn to cook. The nine principles listed in the book of The New Way to Cook Light just sound like common sense, and could each be considered resolutions, they are:

Embrace the new variety

Cook more often

Eat more whole foods

Favor the healthy fats

Eat less meat, more plants

Cook seasonally and when possible, locally

Lean new cooking techniques

Buy the best ingredients you can afford

Cook and eat mindfully and responsibly

Obviously The New Way to Cook Light covers all these principles. It's a big book with with 400 recipes. Recipes run the gamut from hearty lasagna, to artichoke and goat cheese strata and tortilla meatball soup. There are recipes like French Frisee Salad with Bacon and Poached Egg you might be surprised to find. The photos are particularly appealing. There are some concessions made, like tiny portions of oven fried French fries, but the recipes are well tested and appealing.

Here are some other books that will also help you with those principles:

Cook more often

Learn new cooking techniques

If you feel confident in your cooking skills, cooking more frequently is easy. A good resource for beginners is Aida's Mollenkamp's Key to the Kitchen. There are 305 recipes, that incorporate 40 essential techniques  with 300 photographs to show you how. The recipes like Real-Deal Pancetta and Pork Ragu, Tomato-Orange Soup with Grilled Cheese Croutons and Crepes with Mustard Greens and Lemongrass Beef Stir Fry are fresh and appealing, but it's the techniques that will really help the most, things like how to measure properly, how to cut up a chicken and a visual guide to the different knife cuts so you can see the different between minced and finely chopped for example. I particularly like the "riffs" which are suggestions and for how you can customize each recipe to your own liking.

Cook seasonally and when possible, locally

Buy the best ingredients you can afford

I highly recommend The Kitchen Diaries, A Year in the Kitchen with Nigel Slater.  It’s not actually new, it was written in 2006, but it’s just been published in the US. It’s a really unique format, a journal that covers not quite every day of the year with diary like entries and recipes. Everything is seasonal and it’s just an inspiring book. There's also great advice on choosing ingredients. You'll find both healthy recipes and some very indulgent ones too. If one day doesn’t appeal, you can just skip to another day. You get Nigel Slater’s personal tips and insights. One day it’s spiced roast potatoes with yogurt and mint, and the next it’s lamb shanks with mustard and mashed potatoes. There are desserts too and they are all pretty simple--cobbler, tarts, sorbets and cakes. 

The recipes are written in a loose manner, so I think this book is best for more confident home cooks. 

Eat more whole foods

Seriously, this is my resolution every year! The increased availability of whole grains and whole grain pasta is helping, but so are cookbooks like Grain Mains 101 Surprising and Satisfying whole grain recipes for every meal of the day. I have several whole grain cookbooks, but this one is different. It really does have surprising recipes! There are plenty of whole grain salads but also soups, stews, and casserole dishes to warm you up. Many of these dishes are wildly unique like Avgolemono Soup with Corn Grits Dumplings or Millet and Spinach Casserole or Teff Gnocchi in Cheddar Sauce. 

You will end up buying new ingredients like millet, amaranth, teff, wild rice, wheat berries, barley and more.

Eat more whole foods

Favor the healthy fats

Eat less meat, more plants

Lean new cooking techniques

My final book recommendation is Hero Food. While there is some meat in this book it plays a very small role. The book really focused more on vegetables and whole grains. There are chapters on ingredients that chef Seamus Mullen loves like olive oil, parsley, corn, berries and anchovies! This is a really cool book and it was inspired by a chef’s journey toward wellness after receiving a diagnosis of rheumatoid arthritis. It’s organized in a really interesting way, with each season being paired with a region such as Winter in Barcelona and Summer on the Farm. The techniques are very creative like how to preserve tuna or how to pickle shallots. I have bookmarked recipes for Snap Pea Salad with radishes and ricotta and Caramelized Cauliflower with Anchovies.

Disclosure: This post contains affiliate links for the review copies of books I received from publishers

Brown Butter Raisin Muffins

Titus has taken an interest in baking, and out of nowhere, he declared that we were going to make muffins. He did this late at night, so I promised him he could bake some the next day. I asked what kind, and he confidently replied: "Raisin muffins!"

Now, I'm not a huge raisin fan, nor is he actually, but I wanted him to be in charge, so raisin, sure. I sneakily got him to agree to add some chocolate chips, too, but feel free to do all raisin. Or all chocolate.

The brown butter was part mishap, part intention. And all good.

Brown Butter Raisin Muffins
12 normal-sized muffins

3 eggs
180 g sugar
50 g butter
75 ml milk
25 ml cream
2 tsp baking powder
240 g flour
40 g raisins
60 g dark chocolate chips

Beat eggs and sugar until thick and very fluffy.

Melt the butter and let it cook on high heat until it's turning golden brown and gorgeously fragrant. Add to the eggs, along with the milk and cream. Add baking powder and flour and stir everything together.

Finally add the raisins and chocolate.

Fill muffin cases about 3/4 full, and bake at 200°C for about 10-12 minutes.