Cooking with Mom, Thoughts about a New Year and a Crispy Mushroom, Potato and Blue Cheese Galette

I cannot believe that this year will be coming to an end tomorrow. I was trying to make sense of everything that happened throughout the months and even though there was some bad in there, mostly health related, I would say 2009 was full of exciting projects, creativity, inspiration and time with family. I have always had difficulty balancing the time I spend on myself and the time I give to those around me, but I think this was the year that I managed to do that. I think I can say this year was that, the year of balance.

Now, I am thinking about the upcoming year and all the projects I want to start and all the travel I want to do, but mostly, I have decided this will be the year that I let go of some of the anxiety and worry that comes with the unknown. I am just going to live a bit more.



So let me get to the dish in hand. I have been dying to tell you about these crispy mushroom, fingerling potato and blue cheese galettes that my mom and I baked last week. We started the day with coffee and talking about the mushroom quiche my aunt was planning to bake for Christmas Eve back home. It sounded so delicious and made me think of the herb pie dough I had in the freezer. "I am pulling it out and we are making tarts", I told her.

We sauteed some shiitake, cremini, oyster and beech mushroom with garlic and herbs until they were crispy. We decided to add some blue cheese, but the best came when mom suggested we fry some fingerlings in olive oil and add them to the filling. That touch made this galette. We enjoyed it with a simple watercress and herb salad and let me tell you, it was delicious. Everything always tastes better when cooking with my mom.



So I hope you get to end the year with good food, surrounded by your loved ones, satisfied with what you have accomplished this year and with peace of mind. So here is to a new year where I plan to live more, worry less and continue doing what I love.

And of course, thank you for your constant support and coming back over and over to visit. This blog would not be the same without all of you. Thank you. I mean it.



Crispy Mushroom, Potato and Blue Cheese Galette

1 recipe herb pie dough
2 Tbs olive oil
2 cloves garlic, minced
3 oz oyster mushrooms, sliced
2 oz beech mushrooms
2 oz shiitake mushrooms, sliced
3 oz cremini mushrooms, sliced
2 Tbs rosemary
2 Tbs purple basil
1 Tbs thyme
salt and pepper
1/4 cup olive oil
6 oz fingerling potatoes, peeled and diced
1/2 oz blue cheese

In a large sautepan, heat olive oil and saute the garlic and mushrooms in medium heat until tender and slightly crispy. Lightly season with salt and pepper. Add the herbs and toss for a few seconds. Remove the pan from the heat and let the mushrooms cool.

In another sautepan, heat the 1/4 cup of olive oil and fry the potatoes until crispy. Transfer onto a paper towel and lightly season with salt and pepper. Let the potatoes cool.

Roll out the herb pie dough and cut into disks that are about 5-6" in diameter. Place some of the cooled mushrooms and potatoes in the center on the disk. Add some crumbled blue cheese. Fold the edges of the pie dough over the filling. let the galettes harden in the refrigerator for about 20 minutes. This will allow the dough to keep its shape while baking.

Bake in a 425F oven for about 25-30 minutes until golden brown and the bottom of the galette is cooked.

Serve with a salad of watercress and herbs.

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Cooking with Mom, Thoughts about a New Year and a Crispy Mushroom, Potato and Blue Cheese Galette

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Sweets, Holidays and Wishes

We just delivered the last of our holiday treat boxes this morning with some last minute chestnut macarons in them. Now we have a full day of cooking ahead of us and the anticipation before Christmas Eve. Prawns, foie, rib roast, roasted root vegetables, chocolate mousse cake... all in the works. I am completely thrilled to be sharing the kitchen with my mom this year and to have my family close. That is the biggest gift I could ask for.

So whether you celebrate Christmas or not, I wish you all peace and laughter. Merry Christmas!...Zorionak!

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Chestnut Flan with Double Chocolate and Crystalized Ginger Biscotti

Forgive me if I have been a bit absent the last few days. The cold and flu season has hit us hard this year. We even had to spend three days in the hospital with little M. due to a virus she caught from her brother. Lesson learned here; do not let a 3 year old boy stick his nose in his sister's mouth. Yes, indeed. It was just a scare and M. is well. Thank goodness.



The cold weather finally arrived this week and as soon as we were released from the hospital, we came home and roasted some chestnuts. What would winter be without some roasted chestnuts with a bit of sea salt? Not the same. Reminds me of the tiny wooden stall that sits in the middle of my hometown square, which only opens during winter and exclusively sells roasted chestnuts. In brown paper bags, of course. The smell permeates every corner and puts us all in the holiday spirit.



We made these chestnut and rum flans that we ate after one of our daily walks. Nothing like custard in the middle of the afternoon.

The double chocolate and crystallized ginger biscotti are part of the holiday treat boxes we are making this year. Life is a bit crazy and unfortunately, time is a scarce resource around here. We haven't been able to do much in that sense, but a little something is better than nothing.

Hope you are enjoying this time a year whether you are covered in snow or lying on a beach somewhere.



Chestnut Flan

makes 4-6 oz ramekins

125 grams chestnut puree
125 grams chestnut paste
50 grams butter, room temperature
50 grams sugar
6 egg yolks
2 eggs
50 grams heavy cream
25 grams dark rum
1 tsp vanilla extract
pinch salt

In the bowl of an electric mixer, cream the chestnut puree, chestnut paste and butter until smooth and lump free. Add the sugar and mix.

In a separate bowl, lightly whisk together the egg yolks and eggs and add them to the chestnut base. Mix until combined. Add the heavy cream, rum and vanilla.

If it seems lumpy, you can strain the custard through a fine sieve. Pour the custard into the ramekins and bake at 325F for about 30 minutes or until center done.

Double Chocolate and Crystallized Ginger Biscotti

150 grams butter, room temperature
200 grams sugar
Zest of 1 orange
3 eggs, room temperature
415 grams flour
25 grams cocoa powder
12 grams baking powder
pinch of salt
70 grams crystallized ginger, small dice
50 grams chocolate chunks

Cream the butter, sugar and zest together. Add the eggs one at a time and scrape the bowl.

Whisk together the flour, cocoa powder,baking powder and salt and add it to the mixer. Mix until combined. Add the ginger and chocolate chunks until well distributed.

Transfer the dough into a half sheet pan lined with parchment and form into a log that is about 12"x4" approximately. Bake at 350F for about 25 minutes or knife inserted in the center comes out clean.

Let the log cool completely and then slice it into 1/4" thick pieces. Place the cookies on the sheet pans and bake at 325F for about 10 minutes. Then flip the cookies over and bake an additional 10-15 minutes or until dry.

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Winter, Florida Citrus and a Friend's Tree

As we were browsing through the weather channel today, we realized that the rest of the country was covered in snow or temperatures way below zero degrees. In the meantime, we are breaking record heat and walking around in sandals. I don't know if this is a good or bad thing as I spend six months out of the year anticipating the cool and sunny winter weather of South Florida. This year, the nice weather has been eluding us and I wish I could trade spots with some of you who are enjoying hot chocolate in front of a cozy fireplace.

On the other hand, we get this. Beautiful citrus fruit. I cannot complain, that's for sure. My friend N. down the street has a large lime tree in her front yard that produces more fruit than she can keep up with and she was kind enough to share some with us.

Candied kumquats, lime sorbet, clementine financiers, fruit salads... they are all in the works in our kitchen... and it smells like citrus heaven.

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Lady Apple, Grapefruit and Creme Fraiche Salad for a Light Afternoon Snack

This might not sound very exciting to many, but my mom and I love food shopping. We get giddy when we have to take trips to the market together, we write extensive lists and always look forward to whatever exciting things we will find. We even did this back home taking bi-weekly trips to Bilbao's "Mercado de la Ribera". We love talking to the produce guys at Whole Foods to find out what is coming that week and dig through their crates to find the best pieces. The apples with the leaves, the strawberries with the stems... whatever it might be.

This past week was particularly thrilling as we found a small shipment of lady apples that we instantly cleaned out. They were beautiful, crispy, very sweet and slightly tart. I couldn't decide what to make with them and as time passed by, we just kept eating them raw. One by one they started to disappear and soon I was left with a third of the original box.



We have been spending a lot of time at home and walking around our neighborhood. Every morning and every afternoon, we take M. out for a stroll, which she seems to really enjoy. She naps while my mom and I just talk about everything and anything. Food is always on our minds and planning daily meals is one of our favorite subjects.

It has been warm and humid the last few days and a fruit salad is what we were all craving for a snack in the afternoon. We came home, sliced some apples, segmented some Florida grapefruit, cut some fresh ginger, whipped some creme fraiche and picked some mint and stevia from my herb planters. This must be the easiest recipe I have ever posted here, but so fresh and delicious.



We still had some lady apples, so we decided to surprise J. with some candied apples when he came home from school that afternoon. "For me?", he said with a big smile. He was more excited about the idea of holding the stick than anything else and as I suspected, he ended with sticky hands and a messy face, but the apple was left untouched.



Candied Lady Apples

adapted from Martha Stewart

2 cups sugar
1 cup water
3/4 cup corn syrup
10 lady apples

Remove the stems from the apples and insert a wooden skewer in each one.

Mix the sugar, water and corn syrup in a medium saucepan and bring to a boil. Cook to a very light caramel (barely any color) to about 315F.

Lady Apple, Grapefruit and Creme Fraiche Salad

2 lady apples, thinly sliced
1 medium red grapefruit, peeled and segmented
Fresh ginger, thinly sliced
Pistachios, chopped
Vanilla simple syrup
Creme fraiche, whipped
Fresh mint
Fresh stevia leaves

Make the vanilla simple syrup with equal parts water and sugar. I used 1/2 cup sugar and 12 cup of water with half a vanilla bean. Bring to a boil until sugar dissolves and let it cool. Set aside.

Arrange the sliced apples, grapefruit segments and ginger on a plate. Drizzle with the vanilla simple syrup, sprinkle with the chopped pistachios and herbs and arrange some creme fraiche quenelles on top.

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Sweet Potato, Yogurt and Hazelnut Cakes

Our little M. turns two weeks old today and our lives have forever changed. We have been spending a lot of time inside, nesting, enjoying the quiet time and resting when the little bean sleeps. I am so thankful to have my mom here to cook healthy meals for us. I don't know how I would do it without her, really.

I also have to thank you all for all the wonderful comments and words you left for us in the last post. It's overwhelming and very, very touching. We really appreciate it.



I slowly started baking again over the weekend, but at a much slower pace as the little one requires so much attention and needs to be nursed often. I had forgotten so much about this stage in a baby's life and I feel like I'm learning everything all over again. She is also a very different baby than J. was. Perhaps an easier baby? Or maybe I'm more relaxed about it all.



I made these sweet potato, homemade yogurt and hazelnut cakes a week before M. arrived. I actually had to make them twice because the first time I made them, they disappeared so quickly that I had none to style and photograph. These were definitely a hit. Moist, crunchy and spicy. I even turned some into cupcakes with a simple mascarpone and mace icing.

Right before the birth, I told you about my yogurt making craze. I made yogurt about every other day and enjoyed it in so many different ways like the maple and yogurt panna cotta, these sweet potato cakes or just plain with some caramelized apples and pistachio crumble. My kind of healthy and comforting snacks.



Sweet Potato, Yogurt and Hazelnut Cakes

300 grams sweet potato puree (from about 2-3 medium size sweet potatoes)
100 grams brown sugar
50 grams sugar
3 eggs
100 grams homemade yogurt (or whole milk store bought)
100 grams vegetable oil
Zest of half an orange
160 grams flour
40 grams hazelnut flour
4 grams sea salt
4 grams baking soda
1/2 tsp cinnamon
1/4 tsp ginger
large pinch of freshly grated nutmeg
130 grams hazelnuts, toasted and chopped
30 grams hazelnuts, chopped for topping

Place the sweet potatoes in a baking dish and bake at 400F for about 45 minutes to an hour until flesh is fork tender. Let them cool, cut them open and scoop out the flesh. Puree it.

In a large bowl, combine the flour, hazelnut flour, salt, baking soda, cinnamon, ginger and nutmeg.

In a separate bowl, whisk together the sweet potato puree, brown sugar, sugar, eggs, yogurt, oil and orange zest. Pour the wet ingredients over the dry and whisk until combined. It will be a runny batter. Fold in the toasted and chopped hazelnuts.

Pour the batter in the molds (about 3/4 of the way full), sprinkle the top with chopped hazelnuts and bake at 350F until toothpick inserted in center comes out clean. Time will vary depending on the mold. For small loaf pans, about 22 minutes, the smaller individual molds about 17 minutes.

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A New Life

It's hard to believe that a week ago today, I was writing a post about pears and panna cotta and only four hours later, our little Miren Lili came into our lives. Excuse me if I sound overly romantic, but it truly was a miracle. She was born at home with the help of my friend and midwife Alanna who has been the best midwife I could have ever asked for. It was a peaceful and healthy birth.

We are quickly adjusting to having our little bundle. Having my parents here to help has been priceless. My mom is an amazing cook and has been spoiling us with healthy homemade meals. But as you might imagine, I haven't been baking much this week. I will soon as I am recovering quickly.



Thank you very much for all your emails and wishes and have a great Thanksgiving!

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A New Life

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Maple and Homemade Yogurt Panna Cotta with Poached Forelle Pears

I cannot believe that I am actually writing this post in between was seems to be early labor. Contractions have been happening on and off for the last few hours and when I visited my midwife this morning, she said this baby is well on her way. I never thought I would be blogging or tweeting through this (so unlike me), but the excitement is way stronger than I anticipated. I believe nature is wise and that my body was actually waiting for my parents to arrive to really get things going.



I made this panna cotta a couple of days before my parents actually arrived, but I knew I had to freeze some for them to taste. Poached fruit is one of my mom's favorite desserts and I have fortunately inherited that from her. So simple and light.

It had been a while since I made homemade yogurt, but for some reason, I have been at it again lately. I've been using yogurt in almost everything and I love the touch of acidity that it adds to the panna cotta. It's a beautiful contrast to the sweet and dark maple syrup.



So this is it for now. Short and sweet. Like I said before, now we just have to let life happen. I will be back shortly with news, more recipes and photos to share. Thank you very much!



Poached Forelle Pears

300 grams sugar
600 grams water
2 vanilla beans, split
1 cinnamon stick
1 Tbs fresh ginger
8 forelle pears, peeled


Place all ingredients in a medium saucepan and bring to a boil until sugar dissolves. Turn heat to low and poach the pears (they may not al fit at once) until tender, about 15 minutes.

Maple and Homemade Yogurt Panna Cotta

500 ml heavy cream
150 grams dark maple syrup
4 sheets of gelatin
250 ml homemade yogurt

Place the heavy cream and maple syrup in a small saucepan and bring to a light boil. In the meantime, soak the gelatin sheets in ice water until soft, about 5 minutes. Squeeze out the excess water from the gelatin and add it to the hot cream. Stir to dissolve.

Transfer the cream to a clean bowl and let it cool to body temperature. Add the yogurt and stir. Pour into containers and refrigerate until set.

Serve with the poached pears, maple syrup and some chopped pistachios.

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Forelle Pears

My friends know me well.

I received these as a gift a couple of days ago and today I poached them in a spice sugar syrup and served them with maple syrup and homemade yogurt panna cotta. It really put me in the holiday mood as I realized there are only two weeks left before Thanksgiving.

I am getting the house ready for my parents to arrive this weekend and then just waiting for life to happen. And thank you everyone for your emails and comments with all your well wishes!

Will be back with the recipe and photos soon!

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Churros with Spiced Chocolate Bisque to Satisfy a Late Pregnancy Craving

I believe a few weeks ago, I told you that I don't usually like fried desserts or that I have not had much of a chocolate craving as of late. Well, I must take all of that back as this week I fried up the largest batch of churros and cooked the richest chocolate bisque I have made in a long time. We were able to open all windows this week and let the cool autumn breeze come in. Most of you are probably bundled up in scarves and coats by now, but we have had an unusually warm month (even for Florida), so this was a great feeling.



As I approach the last couple of weeks of this pregnancy, all I want is to be comforted and have all the ones I love close. C. returned from his trip to Montana and now we are getting ready for my parents to arrive.

One night while C. was giving me a much needed foot rub, we were talking about memories and my family back home. Suddenly the thought of chocolate con churros hit me. Cinnamon sugar churros dipped in a thick chocolate custard. "I must make them tomorrow", I said and so I did.



The traditional hot chocolate served in Spain doesn't contain eggs. It is a thick chocolate cream usually thickened with a bit of cornstarch or made with a special kind of chocolate that contains thickeners. This recipe is a bit like a creme anglaise flavored with dark chocolate, coffee, orange, fresh ginger, cinnamon and vanilla bean. It can be served warm or even cold, but I really like the churros dipped in a warm custard.

Churros

125 ml water
125ml whole milk
110 grams butter
pinch salt
large pinch sugar
150 grams flour
3 eggs

Canola oil for frying

Cinnamon sugar for coating

Place the water, milk, butter, sugar and salt in a medium saucepan. Bring this to a boil. Add the flour all at once and stir with a wooden spoon until it comes together into a smooth ball.

Transfer this mass to the bowl of an electric mixer (or can do it by hand) and start mixing with a paddle attachment. When most of the steam has evaporated, add the eggs one at a time. Mix until it comes together to a smooth thick mass.

Transfer to a pastry bag fitted with a star tip (#5).

In a wide pan that has tall sides, pour about 3" deep of canola oil. Heat it to 350F. When it reaches the temperature, pipe the batter into the oil and cut with scissors. Fry them until golden brown. Remove the churros from the oil and roll them in cinnamon sugar. Serve immediately.

Spiced Chocolate Bisque

500 ml heavy cream
200 ml whole milk
100 grams sugar
1 vanilla bean, split
1 star anise
1 stick of cinnamon
Zest of 1 orange
3 slices of fresh ginger
5 grams cocoa powder
3 grams instant coffee powder
6 egg yolks
135 grams dark chocolate, chopped

In a medium saucepan, heat the cream, milk, sugar, vanilla bean, star anise, cinnamon, orange zest and fresh ginger. Bring it to a boil. Turn the heat off and let it steep for about 10 minutes. Return the mixture to a boil and add the cocoa powder and instant coffee powder. Whisk well.

Place the egg yolks in a large bowl and temper the milk mixture into them while whisking. Return this mixture to the sauce pan and cook for a couple of minutes while constantly stirring until lightly thickens.

Place the finely chopped chocolate in a large bowl. Place a fine sieve over the bowl and pour the custard over the chocolate. Mix until all the chocolate is melted and you have a smooth cream.

Can be served warm, room temperature or cold. Store in the refrigerator for up to 2 days. It will thicken when it cools.

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Zoe's Gluten-Free Brioche, Poached Egg Salad and Some Chocolate and Praline Crunch Panini

Last week, after a couple of rather rough days, I received an unexpected package in the mail that really made my day. Zoe sent me copies of her two baking books "Healthy Bread in Five Minutes a Day" and "Artisan Bread in Five Minutes a Day". As you know, I am a cookbook addict and nothing makes me happier than discovering new books, especially if they are written by friends.

I started browsing through them right away and one recipe in particular caught my eye, the gluten-free brioche. I have experimented with gluten free baking before, but usually in recipes that are easy to adjust and that the gluten content is not the main requirement for its success. Bread baking is a whole different game though and I was intrigued to see what the texture of a brioche made mainly with cornstarch would turn out to be.



So I used our Halloween morning get-together to experiment with the recipe. The brioche has great flavor and texture and it is so easy to make that it even surprised me.

We had beautiful farm eggs that morning and what a better way to showcase their freshness than by poaching them. This technique immediately lets you know how fresh an egg is by just seeing how much it stays together once submerged in the poaching liquid. The yolks were so bright and colorful that really, there is no better ingredient for brunch.

Served the poached eggs on toasted slices of the brioche with a salad of watercress, purple basil and thinly sliced Granny Smith apples. I had some toasted hazelnuts from before so I though a mustard and toasted hazelnut vinaigrette would make the perfect dressing. So much flavor and texture.



I reserved some of the brioche to make hazelnut, chocolate and praline crunch panini. I don't have a panini maker so I just spread some organic, store-bought hazelnut and chocolate spread on slices of brioche with some praline crunch and toasted them on a griddle. It really was a decadent way to finish this Halloween weekend. I wish I could show you the kids' faces covered in chocolate and praline.



Gluten-Free Brioche

adapted from "Healthy Bread in 5 Minutes a Day" by Zoe François and Jeff Hertzberg

Makes enough bread for three 1.5 lb loaves

1 cup brown rice flour
1 cup tapioca starch (tapioca flour)
3 3/4 cups cornstarch
2 Tbs granulated yeast
1 Tbs kosher salt
2 Tbs xanthan gum
2 1/2 cups milk
1 cup honey
4 eggs
1 cup neutral flavor oil
1 Tbs vanilla extract
Egg wash
Raw sugar for sprinkling on top

Whisk together the brown rice flour, tapioca starch, cornstarch, yeast, salt and xanthan gum in a 5 qt bowl.

Combine the liquid ingredients and gradually mix them into the dry using a paddle attachment until there are no dry bits of flour.

Cover and allow the dough to rest for 2 hours. The dough can be used now or refrigerated for up to 5 days.

On baking day, grease a 8.5"x4.5" pan. Break a 1.5 lb piece of dough and shape it into a round. Wet your hands as the dough will be sticky. Elongate the dough into an oval and put it in the pan. You might need to wet the top a bit to smooth it out. Let it rest for 90 minutes (40 minutes if you are using non refrigerated dough).

Brush the top with egg wash and sprinkle raw sugar right before baking. Bake at 350F for about 40-45 minutes.

Toasted Brioche, Poached Egg, Watercress and Apple Salad

Serves 4

8 slices toasted gluten-free brioche
4 eggs (preferably farm fresh)
2 cups watercress
Bunch of purple basil
2 Granny Smith apples, thinly slices
Few drops lemon juice
Water for poaching eggs
1 Tbs white vinegar
Mustard and toasted hazelnut vinaigrette

Poach the eggs. Bring 3 qts of water and the vinegar to a boil. Reduce heat to a low simmer. Break off the egg into a ramekin and gently submerge the egg in the simmering liquid. Do not let the water boil and only cook 1 or 2 eggs at a time. Cook for about 2 minutes or until white has coagulated but yolk is still liquid. Remove with a slotted spoon.

Thinly slice the apples and drizzle with some lemon juice so they don't oxidize.

Place 2 small slices of toasted brioche on a plate. Garnish with watercress, purple basil and thinly sliced apples. Place the poached egg on top and season with a bit of salt and pepper. Drizzle the mustard and toasted hazelnut vinaigrette on top.

Mustard and Toasted Hazelnut Vinaigrette

2 tsp mustard
2 Tbs minced shallot
2 Tbs hazelnuts, toasted and roughly chopped
Salt and pepper
1 tsp balsamic vinegar
2 tsp apple cider vinegar
3 Tbs olive oil

Place the mustard, minced shallots, hazelnuts, balsamic and apple cider vinegars in a bowl. Add some salt and pepper to taste. Drizzle in the olive oil while whisking creating a light emulsion.

Thank you Zoe for sharing with us!

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Fall Flavors, Macarons and the Daring Bakers

It wouldn't surprise me if I am indeed the last Daring Baker to post the challenge today. "Phew..." It almost didn't happen! Life has been crazy with all sorts of unexpected events, travel and finishing up side projects before baby arrives.

I made the macarons right before I went on a weekend getaway, but did not have enough time to style and photograph them. My plan was to do it right as I returned from my trip, but I should have known better. "Never leave for tomorrow what you can finish today", my amama used to say. She was right.



Like most of you, I am super inspired by whatever fall has to bring. My initial intent was to make some membrillo, but quince is nowhere to be seen around here, so I chose to use asian pears, which are abundant and beautiful. Inspired by Stephane Glacier's apple tart tatin macarons, I cooked asian pears in caramel and butter. I combined both almond and pistachio macaron shells with the asian pear tatin and mascarpone cream.

I also made chestnut and praline macarons with the chestnut cream that my dear friend Deb brought back for me from Paris. I had been saving it for something special and I couldn't wait any longer. I made the praline by caramelizing the hazelnuts just like my grandmother used to do with a sandy sugar coating. Oh the memories that those smells bring!



I have several packages ready to give out to friends this week. This last month will be crazy for me and I have so many people to be thankful for. Enjoy!



The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.

Claudia Fleming's Macarons

Note: I made three different batches using three different nuts. Some all almond, some added half almond/half pistachio flour and some half almond/half hazelnut flour.

2 ¼ cups (225 g, 8 oz.) powdered sugar
2 cups (190 g, 6.7 oz.) almond flour
2 tablespoon (25 g, .88 oz.) sugar
5 (Have at room temperature) egg whites

1. Preheat the oven to 200°F (93°C). Combine the confectioners’ sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery.
2. Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.
3. Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining almond flour in two batches. Be gentle! Don’t overfold, but fully incorporate your ingredients.
4. Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). You can also use a Ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.
5. Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).
6. Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 375°F (190°C). Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or lightly colored.
7. Cool on a rack before filling.

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Baking with Persimmons and Some Childhood Memories

When I spotted the first persimmons of the season this past week, I almost broke out in laughter thinking about my childhood memories associated with them. Not all good, believe me.



Although I grew up surrounded by persimmon trees (we call them kakiak or caquis in Spanish), this was not a fruit we ate or knew how to cook with. Instead, the over ripe fruit would always end up smashed on the ground making a jam-like pathway on our way to school everyday.

My school was right next to a convent were the priests had their own vegetable garden and tons of fruit trees; persimmons amongst them. The trees were lined up right next to the sidewalk so when autumn came, boys loved climbing up and getting the hardest persimmons to use as shooting devices against us girls. I remember having many, many persimmon-impact bruises on the back of my legs. Thank goodness I can look back and smile.



If you have never had a persimmon, you must know that there are two types, which have different characteristics. The Hachiya persimmon is the variety I grew up with and unless they are very ripe, they are almost inedible when raw. They have an oval shape and are mainly used to make jams and cook with. The Fuyu persimmons on the other hand, are flat like a tomato and can be eaten raw like any other fruit. Some have large seeds inside, but some don't.

I was surprised to find that everyone of my friends that walked into our kitchen this week asked, "what are those?". I was surprised of how unknown they seem to be to some. I suppose their childhood memories don't include persimmon fights.



Growing up, I don't ever remember my mom baking any extravagant desserts, mainly because we grew up in the family pastry shop and we had abundant leftover brioche and pastries everyday. But I do remember her lemon, yogurt and olive oil cake that called for one yogurt container of this, three yogurt containers of that... So I took that idea and adapted it to include almond flour, muscovado and the traditional yogurt and olive oil. This makes such a moist cake and can be made alone or with basically any fruit.

The cool temperatures have also arrived in South Florida and at night I have been craving creamy desserts like these mascarpone and marsala sabayon verrines with pistachio and almond crumble and poached persimmons. I thought I lost my sweet tooth during the first months of this pregnancy, but I believe it is back and these did the trick.



Persimmon Upside Down Yogurt and Olive Oil Cakes

Makes about a dozen 3" cakes

2-3 Fuyu persimmons, thinly sliced
1 Tbs butter
2 Tbs sugar

275 grams flour
30 grams almond flour
1 tsp ground cinnamon
7 grams baking powder
pinch of salt
4 eggs
200 grams sugar
40 grams muscovado
Zest of 1 lemon
250 grams plain yogurt
225 grams light olive oil
2 persimmons, small dice
Squeeze lemon juice

In a large saute pan, melt the butter and sugar together. Add the sliced persimmons and cook until softened about 3-4 min on each side. Place them on the bottom of the cake pans and let cool. Proceed with cake batter.

Cut the two other persimmons and toss them in lemon juice.

In a large bowl, combine flour, almond flour, cinnamon, baking powder and salt. In a separate medium bowl, whisk together the eggs with the sugar, muscovado, lemon zest, yogurt and olive oil. Add the liquids to the dry ingredients and mix until combined. Fold in the diced persimmons.

Pour batter over the caramelized persimmons (make sure these are cool). Bake at 350F for about 15-20 min until golden brown and when knife is inserted, it comes out clean. Let the cakes cool before unmolding.


Poached Persimmon, Mascarpone and Marsala Sabayon and Pistachio Crumble Verrines

Makes 4-6 large verrines

Poached Persimmons

400 grams water
200 grams sugar
4 Fuyu persimmons, medium dice

Make a sugar syrup with the water and sugar by bringing them to a boil. Slowly poach the diced persimmons in the syrup until softened, about 10 minutes. Note that the persimmons might still keep "a bite" and not become completely soft if they are not very ripe.

Mascarpone and Marsala Sabayon

3 egg yolks
50 grams sugar
25 grams marsala
110 grams mascarpone
70 grams heavy cream, soft peaks

Whisk the egg yolks, sugar and marsala together in a medium bowl. Place this over a double boiler and cook until it thickens while constantly whisking. Make sure the water in the water bath is simmering not boiling.

When the sabayon thickens, remove from heat and whisk in the mascarpone cream. Cover with plastic wrap and let it cool in the refrigerator for about 1 hour. Then fold in the soft peak heavy cream.

To assemble the verrines, layer pistachio crumble, poached persimmons and the sabayon.

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