cookbook addict

Butterscotch biscuits Ca  y est, le CAP est passé, je retrouve avec plaisir mes recettes "rustiques" qui ne paient pas de mine. Ces petits biscuits qui n'ont l'air de rien sont en réalité vraiment délicieux, croquants et agréablement parfumés au butterscotch, c'est à dire, au bon goût de caramel et de beurre, tout cela sans se casser la tête à faire un caramel, mais à la manière anglo-saxonne, juste chauffer beurre, sucre roux et vanille jusqu'à ce qu'ils fondent, le parfum caramélisé provenant du sucre à la mélasse. Il faut utiliser de la vergeoise, du muscovado ou du sucre roux foncé belge (cassonade). En plus, ils sont vite faits et en grande quantité, plein de bons points, donc. La recette provient du petit bouquin sans photos Favourite Biscuit Recipes , ed. Salmon. Les mesures impériales, en onces, expliquent le grammage. 225 g de sucre roux clair (j'ai utilisé du foncé, ce qui ne change rien) 110 g de beurre 1 cc de vanille liqui...

I don't know why I didn't go to the Momofuku milk bar when I was in New York. It crossed my mind, of course, to eat a pork bun and some crack pie but somehow we didn't make it, it didn't seem important at the time. That didn't stop me from fantasizing about this pie ever since I saw it in the Bon Appétit issue that I bought in NYC precisely. And then I saw others make it and finally, I took the plunge.  Is there any going back now I wonder. The recipe is here or you can also watch Christina Tosi make it here . Sources differ, some say to use a 10-inch pie plate, others a 9-inch one and there's confusion over the baking time and quantities (one pie or two?). I found out the following : *I thought I had too much cookie crumb prep although I saved some of the giant cookie to eat because it was so good, but in the end I think you could use it all to bulk it up *The baking times were too long for my oven, I would suggest lowering the temp a bit (300F -...

Coucou, ça fuse aujourd'hui! 3ème billet de la journée... Vous êtes comme moi? Vous attendez le dernier moment pour faire les trucs? J'ai préparé ces petites choses hier pour les donner à la maîtresse ce matin, mais voilà, les écoles sont restées fermées aujourd'hui encore pour cause de grosse chutes de neige hier. Ma voisine a été plus maline et a apporté son cadeau hier... Bien sûr, je pourais les lui amener demain chez elle, mais peut-être me prendrait-elle pour un stalker (comment on dit en français? mmmhhhh rôdeur? pas terrible)...je pourrais les donner à quelqu'un d'autre, devenir la voisine number one de tous, ou bien simplement me les empiffrer, pas un grand sacrifice en soi. Nous avons donc des truffes chocolat caramel déjà bloguées il y a des lustres . Tirées du Larousse des Desserts, signé PH, elles sont un peu plus longues à faire que les truffes ordinaires mais en valent vraiment la peine. La note caramélisée est subtile, elle plaît même aux enfa...

Oh, hello! Second post of the day, who'd have thought? Are you like me? Do you always wait until the last minute to get stuff done? I prepared those babies yesterday to give them to the teacher at Kindergarten today, only to hear that schools stayed closed today because of the snow. My neighbour was cleverer and gave the teacher her present yesterday -we had been warned of the heavy snowfall after all... Anyway, perhaps I'll drive to her house to deliver them tomorrow but then she may think I'm stalking her... or I could just give them to other people or, or gobble them up myself -no big sacrifice. We have here some chocolate- caramel truffles that I blogged about aeons ago. They are from my Larousse des Desserts, a Pierre Hermé work. A bit more fiddly than plain truffles but so much worth the little extra effort. The caramel hint is subtle, even the kids like them, and they are a nice balance of dark and milk chocolate as not to offend any palate. I didn't want ...

Qui n'a pas salivé devant le millionaire's shortbread, par exemple, celui-ci . Que des bonnes choses (bien riches) : du beurre, (BEAUCOUP de beurre), du lait concentré sucré, du biscuit, du chocolat, mmmhhhh, en gros des narcotiques comestibles qui vous transportent au nirvana des becs sucrés sans risquer de vous faire prendre par les stups... Oui, mais votre taux de cholestérol appréciera beaucoup moins, par contre. Rien que dans la recette de Nigella on trouve 375g de beurre, oui oui, tant que ça, soit une grosse plaque et demie. Car il faut d'abord une couche de shortbreads, puis une couche de caramel de lait concentré au beurre, et enfin du chocolat fondu, auxquels certains ajoutent encore du beurre. Pitié, n'en jetez plus! Si l'idée d'utiliser puis de consommer autant de beurre vous donne la nausée, alors j'ai peut-être la solution. J'ai courageusement testé pour vous la version allégée, en commençant par diminuer le beurre dans le biscuit, qui sert...

The things we do when we are lonely... My loved one is away for work, my toddler threw another tantrum. It's raining... On the upside I haven't gained weight over the past four weeks (whereas I put on 4 kilos in 6 weeks between July and early August -if you're are here for the first time and wondering, I'm pregnant, that's all). Well, if they checked my weight right now it might have suddenly and very dramatically increased after sampling one time too many these outrageously delicious biscuits, but let's not think of such things, lest I reach one more time for them. I have long lusted after this recipe, and ignored my lust because I thought it contained a hideous amount of butter and sugar. Plus I wanted to have an opportunity to bake for a larger number of people. As it turned out, I baked this on a lonely afternoon with a view to stash most of the results in the freezer. Mid-week too. Before I started, I did some research and could find not one single lighter ...

I have been intrigued by the idea of a caramel cake ever since I got Tessa Kiros' new book Piri-Piri Starfish : Portugal Found . In all honesty, I was intrigued by the idea of Tessa K. writing a book about the food of Portugal, when one knows that she lives in Italy. You'd think : who needs Portugal when one has Tuscany? Portugal is not so popular in the food world and as far as I know, not much of its food heritage has made it outside of its border. It seems she traveled there for a few months with the intent of writing a book. Well, if a publisher offered me the same choice, I sure wouldn't decline. Anyway, as I know myself, having been twice to Portugal, once on a little backpacking tour, and once for a short package holiday, the land is largely undiscovered (by tourists), apart from a few hyper touristic spots, and has wonderful old towns, kind people and great food. Not in an in-your-face show-offy sort of way, rather in a rustic, simple and authentic fashion. When the...