Tag Archives: recipe

February 6, 2013

Chocolate Torte

By eatonsquareedibles
This flourless whipped chocolate dream is quick and simple to make but the richness of the result rates Le Cordon Bleu status.

This flourless whipped chocolate dream is quick and simple to make but the richness of the result rates Le Cordon Bleu status.

8” cake round

9×9 square pan (9X14 fine too)

parchment paper

Preheat oven 160c/325f

 

2 sticks butter- cubed

1  1/4 cups semisweet chocolate- chopped

Splash of Frangelico or favorite liqueur

8 large eggs

1/4 cup sugar

1 teaspoon vanilla

1/2 teaspoon sea salt

Grease an 8” round cake pan or cheesecake pan, and line with parchment paper.

Over a double boiler, melt together chocolate, butter and Frangelico until smooth. Do not over heat.

Pour into large bowl and set aside.

Beat eggs, sugar and vanilla for 5 minutes on high. Mixture will double.

Gently fold half the egg mixture into the chocolate.

Repeat with other half.

Pour batter through a strainer into your cake pan.

Set your cake pan in the larger pan. You will be creating a Bain Marie by filling the larger pan to the halfway point of your cake pan with boiling water, this allows your cake to bake gently.

Bake for 40 minutes.

Remove cake from larger pan and cool at room temp.

When cake is cool, cover and refrigerate until chilled, at least 3-4 hours.

Let cake sit at room temp for 20 minutes before removing it from the pan.

Invert, remove parchment and set rightside up onto your serving plate.

Serve with  a small scoop of vanilla ice cream or whipped cream.

Berries welcome.

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January 23, 2013

Microgreen Salad

By eatonsquareedibles
Younger, and more nutritious than their mature selves, Micro greens come in many different varieties of lettuces and herbs. They may be a bit more expensive but you will like the vibrancy of their taste as well as the simplicity in your preparation.

Younger, and more nutritious than their mature selves, Micro greens come in many different varieties of lettuces and herbs. They may be a bit more expensive but you will like the vibrancy of their taste as well as the simplicity in your preparation.

1 Carton of Micro greens-I like kale, arugula, and the beet greens- pick one

10 heirloom cherry tomatoes-cut in half

sea salt

Fresh cracked pepper

Wedge of lemon

Zest of lemon

Sprinkle of toasted almond slices

1 tablespoon Olive oil or truffle oil

Toast your almonds and set aside.

In a small bowl, add greens, and tomatoes.

Squeeze lemon ,add zest. Toss with oil, salt and pepper.

Sprinkle with almonds.

Serve.

Enjoy !!

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November 23, 2012

Cheesecake

By eatonsquareedibles

This years holiday treat !

Preheat oven  350*

9” Springloaded Cheesecake pan  -greased or sprayed

CRUST

8 oz Graham Cracker Crumbs – I buy  crumbs that are pre ground in the baking aisle.

1 stick Butter-melted

½ cup Sugar

¼ teaspoon plus a pinch of Salt

Zest of an Orange

In a small bowl , combine all ingredients and press into a greased cheesecake pan. Press crumbs into pan using a flat bottomed glass. It will help you get a uniform crust. Crust will go all the way up sides of pan , its a deep cheesecake.

Bake for 15 minutes.

FILLING

5     8 oz. packages Cream Cheese-Room temp

1 ½ Cups Sugar

3 tablespoons Flour

Zest of one Orange

Zest of one Lemon

5 eggs – beaten

2 egg yolks – beaten

¾ teaspoon Vanilla

Lower oven to 300*

Be mindful not to over mix these ingredients.

Take time to scrape down sides and the bottom of mixing bowl with a rubber spatula often , making sure to mix all of the cream cheese into the batter.

Beat Cream Cheese . Add Sugar , Flour, Zests. Add Eggs and Yolks in small increments until all is combined. Add Vanilla. Mix until combined.

Pour Cream Cheese mixture into baked crust .

Place cheesecake pan onto a cookie sheet incase of spillage during the baking process.

Bake for 1 hour or until wooden skewer or toothpick comes out clean. You may need another 10 minutes depending on the heat of your oven. If top gets too brown loosely lay a piece of foil onto the browned top.

Let cool completely before removing the spring pan.

Refrigerate before serving

BERRY TOPPING

1 pint Blueberries

1 pint Strawberries- quartered or chopped

2 teaspoons sugar

Juice of ½ Lemon

1 teaspoon Cornstarch

In a saucepan , combine all ingredients. Heat to a boil, cook for 2 more minutes. Cool.

To Serve

Slice Cheesecake,  pour berries over top and enjoy .

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November 11, 2012

Blueberry Buttermilk Blue Cheese Scones

By eatonsquareedibles

You can easily leave the cheese and black pepper out of this recipe and you’ll have a wonderful traditional scone

220c/425f

¼ cup plus 2 tablespoons Buttermilk

2 Eggs

3 cups Flour

1 tablespoon +1 teaspoon Baking Powder

1/2 teaspoon Black Pepper

2 ½ tablespoons Sugar

1 rounded teaspoon Sea Salt

A sprinkle of Nutmeg

1 ¼ (10 tablespoons) sticks Cold Butter-cut in pieces

¾ cup Fresh Blueberries

1/2 cup Blue Cheese -crumbled

1 Egg –beaten for egg wash

———————————————————————

In a small bowl beat together eggs and buttermilk, set aside.

In a large bowl sift together flour, baking powder, sugar, salt, pepper and nutmeg.

Add butter and work with a pastry cutter until mixture resembles crumbs.

Add Buttermilk and combine until mixture starts coming together.

Add blueberries and blue cheese and mix gently.

Turn out onto a floured surface and knead only a few times until incorporated.

Using a floured rolling pin, quickly roll out dough to 1” thick round shape.

Cut scones with floured round cutter. (I use the top of a glass.)

Place scones on a greased cookie sheet or a sheet lined with parchment paper.

Brush tops with egg wash.

Bake until golden brown.

About 20 minutes.

Serve warm with your favorite toppings like butter, clotted cream, or blueberry jam

Depending on what your chasing; the sweet or the savory taste.

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August 14, 2012

Steak Sandwich

By eatonsquareedibles

This sandwich has gone down as my personal best. It has impressed one man in my family to another. First, my husband, then my father, and onto my nephews, one at a time. They heard about it, asked for it and the rest is history.

Rib Eye

1 Clove Garlic

Blue Cheese Dressing-recipe follows

Sea Salt

Fresh Cracked Black Pepper

Baguette

Romaine Lettuce

Rub Rib Eye with olive oil .Slice clove of garlic in half and rub onto steak.

Sprinkle with salt and pepper just before placing on the grill.

BBQ steak to your desired wellness . I like my steaks done “medium”, so I BBQ them 5 minutes on each side using a medium high heat.

Rest steak for 10 minutes.

Slice Baguette

Slather blue cheese dressing onto both insides of baguette.

Line with lettuce

Slice Steak

Lay slices of meat onto dressing

Drizzle dressing onto top

Sprinkle with sea salt and fresh black pepper

Blue Cheese Dressing

 

3/4 cup crumbled blue cheese

1   3 oz. package cream cheese

1/2 cup mayonnaise

1/3 cup half and half

1/2 teaspoon worcestershire sauce

1/2 teaspoon black pepper

Reserve 1/3 cup of blue cheese.

Beat together remaining blue cheese and cream cheese until smooth.

Add mayonnaise, half and half, worcestershire and pepper,blend.

Add reserved blue cheese. Chill and its ready to serve.

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August 11, 2012

Homemade Blue Cheese Dressing

By eatonsquareedibles

Whip this classic up in no time. It’s great on a salad of Romaine lettuces or as a dipping sauce for everything from fried mushrooms to crisp fresh veggies. . After you make this you will never use a bottled dressing again. Little effort equals big pay off.

3/4 cup crumbled blue cheese

1   3 oz. package cream cheese

1/2 cup mayonnaise

1/3 cup half and half

1/2 teaspoon worcestershire sauce

1/2 teaspoon black pepper

Reserve 1/3 cup of blue cheese.

Beat together remaining blue cheese and cream cheese until smooth.

Add mayonnaise, half and half, worcestershire and pepper,blend.

Add reserved blue cheese.

Chill and its ready to serve.

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August 2, 2012

Perfect Yellow Cake “Happy Birthday Jenna!!”

By eatonsquareedibles

Out of all my cake recipes this one was the hardest to crack ! Through many incarnations, this one best describes my childhood memories of a fluffy yellow cake with chocolate icing . ENJOY !!

190c/350f

Grease and flour two 8-inch cake pans.

2 cups all-purpose flour, sifted

1 + 1/4 cup sugar

1 tablespoon baking powder

1 teaspoon salt

1/2 cup butter, softened

1 cup milk

1 teaspoon vanilla extract

2 eggs

Sift flour and sugar, baking powder and salt in the bowl of kitchen aid mixer.

Add butter, milk and vanilla.

Beat to incorporate.

Add eggs and mix well. Be mindful not to over mix.

Pour batter into prepared pans, dividing equally among both.

Bake 30 to 35 minutes

Cool in pans ,remove from pans after 15 minutes .

cool cakes on wire racks.

Frost cake with your favorite icing_ Mine is

CHOCOLATE GANACHE

12 oz. bittersweet chocolate

12 oz. heavy cream

1 oz. cognac or other liqueur-optional

Chop chocolate into fine pieces and place in bowl.

Heat cream to a scald.

Pour hot cream over chocolate and let stand one minute.

Whisk cream and chocolate until smooth.

Add cognac if desired and stir.

Set aside to cool.

At this point you may pour your ganache over cake for a smooth finished cake. But if you prefer the traditional “frosting” that you apply with a spatula then

The longer you leave it out the thicker it will become.

To get real frosting consistency,  whip the ganache at this stage.

I like to leave it out over night but if you want to “frost” your cake sooner than later, chill it until desired consistency.

If by chance it becomes too solid for your comfort the simply whisk frosting over hot water bath to soften.

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July 27, 2012

Retro Quiche

By eatonsquareedibles

This Quiche got its name because my mom used to serve this at cocktail parties in the early 70’s. She’d cool the quiche, cut into small squares, and skewer the pieces with a toothpick. Ive tweeked the recipe a little but if you play “The Girl from Ipanema” -You may just be transported.

Preheat oven to 190c/400f

Square 9×9” pan-greased

1/4 cup melted butter

8-10 eggs

1/4  cup flour

1  teaspoon baking powder

1        4 oz. can chopped green chiles or a spicy salsa

½    teaspoon salt

1    8oz. tub marscapone cheese

8 oz. cheddar cheese -grated

mix ingredients together.

Bake at 400* for 15 -20 watch closely when golden brown remove from oven.

Let sit before cutting.

Serve  warm with a green side salad

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July 20, 2012

Creamcake with Chocolate Ganache

By eatonsquareedibles

This cake is typically called a Boston Cream Pie but to me it seems like a tasty cream filled paradise

Pastry Cream Filling:

I like to make my pastry cream before I start the cake so it can be chilling while the cake is baking and cooling. To ensure a nice solid cake make sure you cool the pastry cream thoroughly before assembling cake.The custard can be made up to 24 hours in advance.

 

•            1  2/3 cups milk

•            1 vanilla bean, split lengthwise, seeds scraped out or 1 teaspoon                       vanilla extract or vanilla paste

•            4 egg yolks

•            1/2 cup granulated sugar

•            1/8 cup plus 2 teaspoons cornstarch

•            1 tablespoon unsalted butter

In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 minutes.

In a bowl, whisk the egg yolks and granulated sugar until light and fluffy.

Add the cornstarch and whisk vigorously until no lumps remain.

Very slowly and at a steady stream whisk in  1/2 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.

Pour the mixture through a strainer back into the saucepan.

Cook over low heat, whisking constantly, until thickened and just boiling.

Remove from the heat, pour into a clean bowl and let sit for 15 minutes.

Stir in the butter.

Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours

Cake

190c/350f

Grease and flour two 8-inch cake pans.

2 cups all-purpose flour, sifted

1 + 1/4 cup sugar

1 tablespoon baking powder

1 teaspoon salt

1/2 cup butter, softened

1 cup milk

1 teaspoon vanilla extract

2 eggs

Sift flour and sugar, baking powder and salt in the bowl of kitchen aid mixer.

Add butter, milk and vanilla.

Beat to incorporate.

Add eggs and mix well. Be mindful not to over mix.

Pour batter into prepared pans, dividing equally among both.

Bake 30 to 35 minutes

Cool in pans for 15 minutes then remove from pans.

Cool cakes thoroughly on wire racks.

Chocolate Ganache

12 oz. bittersweet chocolate

12 oz.  heavy cream

1 oz. cognac or other liqueur-optional

Chop chocolate into fine pieces and place in bowl.

Heat cream to a scald.

Pour hot cream over chocolate and let stand one minute.

Whisk cream and chocolate until smooth.

Set aside to cool a bit but still pourable (20 minutes)

The longer you leave it out the thicker it will become so make sure it is still pourable.You want it pourable but not too warm that it melts the cream.

Assemble cake-

Place one layer (upside down )on your cake plate (so you have a flat surface for the cream)

-top with cream

-top with remaining layer(rightside up) of cake.

Slowly pour your ganache over cake in one pour starting in the center of the top for a smooth finished cake.

chill

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July 13, 2012

Celeriac Crunch Salad

By eatonsquareedibles

When I go to Paris an overwhelming force hustles me into La Bon Marche Food Hall directly to the Celeriac Salad.! Its fresh crunchy creamy goodness is like a magnet! The tenderness of the Celeriac makes this “French Coleslaw” unforgettable.
Here is my best shot !

1 lemon-juiced

zest of  1 small orange

1 head celeriac- grated

1 head fennel -grated

2 teaspoons dijon mustard

3 teaspoons mayo

3 tablespoons olive oil- (more if needed)

salt

cracked pepper

1 tablespoon fresh parsley-chopped

In a small bowl combine mustard, mayo, olive oil and lemon and zest- whisk until incorporated.

Add salt and pepper to taste. (don’t be shy)

Pour over grated veggies.

Toss well and refrigerate for at least 2 hours before serving.

Sprinkle with parsley before serving.

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