Bisous au chocolat

Gibt's was Süßeres als Baiser? Ja klar, Zucker. Pur. Sonst sicher nur wenig ;o)
Mir ist Baiser eigentlich viel zu süß, besonders diese staubtrockenen Dinger, die man beim Bäcker oder im Supermarkt bekommt - kann man sicher für die ein oder andere Süßspeise gebrauchen, beim Gedanken daran, in so ein Ding reinzubeißen zieht's aber direkt schon in meinen Zähnen. 
Diese Schokobaiser sind da ganz anders, die haben ein weiches Herz, ein butterweiches.

Im Gegensatz zu Macarons, die ja immer hübsch in Reih und Glied gespritzt werden und sich im Idealfall wie ein Ei dem anderen gleichen, kommt's bei diesen Baisers nicht so drauf an, die kriegen auch Grobmotoriker wie ich im Nu "gebacken". 
Wenn Ihr habt, nehmt zum portionieren einfach einen Eiskugelformer, wenn nicht, tun's natürlich auch zwei Löffel.
Besonders lecker schmecken diese Schokoküsse als Dessert mit einer Kugel Eis oder auch zum Kaffee oder Tee. 
Und wer lieber die Kaffee-, als die Schoko-Variante mag, sollte sich mein Espresso-Baiser anschauen ;o)

Zutaten
130 g Eiweiß (ca. 4 Stück)
250 g Puderzucker
1 großzügige Prise Salz
1 Tl Vanilleextrakt
3 EL Kakaopulver
125 g Schokotropfen oder gehackte dunkle Schokolade

Zubereitung
Das Eiweiß zusammen mit dem Salz und Zucker in eine Schüssel geben und über dem Wasserbad (die Schüssel darf das Wasser nicht berühren) solange mit dem Mixer aufschlagen, bis das Eiweiß so steif geworden ist, dass sich kleine Eischneespitzen bilden - das kann je nach Mixer bis zu 10 Minuten dauern. Sobald das Eiweiß beginnt fest zu werden, den Vanilleextrakt dazugeben.
Den Kakao und die Schokotropfen dazugeben und sehr behutsam mit einem Teigschaber unterheben, der Kakao muss aber nicht vollständig verteilt sein, es bildet sich so eine schöne Marmorierung. 
Die Baisermasse mit einem Eiskugelformer oder alternativ zwei Teelöffeln in ausreichendem Abstand auf einem mit Backpapier ausgelegten Backblech verteilen und im auf 180°C vorgeheizten Backofen ca. 15-20 Minuten backen. 
Die Baisers gehen auf und reißen an einigen Stellen ein. Sie sind fertig, wenn die Außenseite fest geworden ist, innen bleiben sie aber weich und cremig. 
Die Baisers aus dem Backofen nehmen und komplett auskühlen lassen. Luftdicht verschlossen halten sich die Baisers einige Tage.

Kommentare:

nata hat gesagt…

Für meinen Gaumen schmecken Baisers, wie auch Schokoküsse, Marshmallows und Schaumwaffeln und das ganze Zeug noch viel süßer als Zucker. Früher, als ich noch bei jeder Gelegenheit Migräne bekam, habe ich mir jedes Mal, wenn es so weit war, eine Unmenge von diesem Zeug reingeballert. Seit 2 Jahren habe ich damit nix mehr zu tun, aber das süße Zeug mag ich gelegentlich immer noch.

Diese Schokobaisers könnte ich jetzt sofort aus dem Bildschirm saugen...

Mimis Welt hat gesagt…

Mmmh, die sehen aber lecker aus! Muss ich mir direkt überlegen, ob ich die nicht noch die nächsten Tage mache!
Lg, Miriam

Till hat gesagt…

ich hab mir heute beim Frühstück noch Gedanken gemacht, was es morgen nach dem Irish Stew als Nachtisch gibt, jetzt weiß ich es. Danke fürs tolle Rezept und die schöne Aufmachung.

Sarah-Maria hat gesagt…

Ohhhh, wie toll! Die sehen köstlich aus. Das Rezept muss ich mir echt merken! :)

Sara hat gesagt…

die sehen köstlich aus!

Tini hat gesagt…

Sie sehen so flauschig aus, dabei sind sie bestimmt knusprig und butterzart!

Ich.muss.das.aufjedenfall.nachbacken.SOFORT!

Liebe Grüße

Tini

Kleine Wunder überall hat gesagt…

Mein Freund droht damit, dass er sabbern wird, bis ich ihm das backe. Oder wir das gemeinsam backen.

Lillebi hat gesagt…

Oh die sehen sooo lecker aus, dass ich am liebsten sofort eins probieren möchte.

Kleine Wunder überall hat gesagt…

Gerade gebacken. Lecker, lecker, lecker. Mjam.
Allerdings kleben sie ein wenig am Backpapier.

Ute hat gesagt…

Bei Baiser bin ich auch erstmal skeptisch. Ich kam mir als Kind mal veralbert vor, wie ich so nen sahnig aussehendes Teil beim Bäcker ausgesucht hab und dass keine Creme war, sondern staub trocken.

Die hier sehen wirklich lecker aus und ich will mal glauben, dass sie nicht trocken sind.

Aber ich hätt da noch ne dumme Frage... Ich verstehe das mit dem Wasserbad beim Eischnee-Schlagen nicht. Soll das warm oder kalt sein? Und wozu ist das gut? Ich dachte das wird auch ohne steif?

Steph hat gesagt…

@ Till
Ich hoffe, die Baisers haben Dir geschmeckt! ;O)

@ Kleine Wunder überall
Wenn die Baisers am Backpapier kleben, müssen sie noch nen Moment länger backen

@ Ute
Es gibt verschiedene Arten von Baisermasse, das Aufschlagen über dem (natürlich heißen, sonst wäre es ja überflüssig) Wasserbad bewirkt eine sehr viel stabilere Baisermasse, als das herkömmliche Kaltaufschlagen.
Trocken können diese Baiser schon deshalb nicht sein, weil sie dafür viel zu kurz backen. Die trockenen Baisers vom Bäcker brauchen mehrere Stunden und nicht wie diese max. 20 Minuten.

~Lilly hat gesagt…

Oh, sind die hübsch! Ich mag diese standart-Baisers auch nicht aber die hier......

Verlockendes... hat gesagt…

Hey habe dich über Küchenplausch gefunden, I LIKE :) schön hier,komme jetzt regelmäßig

R.

Steph hat gesagt…

@ Lilly
Bei diesen hier solltest Du ne Ausnahme machen ;o)

@ Verlockendes
Wie jetze, über Küchenplausch? Watt habsch denn mit denen zu tun?

Emma hat gesagt…

oh Gott, mir läuft bei den Bildern das Wasser im Mund zusammen...jetzt muss ich nur noch jemanden finden, der die Dinger für mich herstellt :)
wunderschöne Fotos, ich werde warten bis ich ein Rezept finde, dass auch ich als Backmuffel schnell machen kann...
lg Emma

Astrid hat gesagt…

Liebe Steph, ich habe die Bisous gestern Abend eigentlich nur gemacht, um überflüssiges Eiweiß nicht wegwerfen zu müssen. Heute beim Geburtstagsbrunch meines Vaters waren alle Gäste von den Schokoküsschen so begeistert, dass das Rezept jetzt weiter verbreitet wird. Vielen Dank für diese leckere und super einfache Variante zur Eiweißverwendung! Liebe Grüße, Astrid

Anonym hat gesagt…

Hallo,
ich hab sie jetzt gebacken, weil zwischen Brot backen und Brötchen in den Ofen schieben noch etwas Zeit war. Und -boah- sind die lecker, süß und schokoladig. Ich hab sie jetzt weggesperrt.....damit morgen auch noch welche da sind!

Liebe Grüße
Itzi

Stony hat gesagt…

Gestern gebacken um das niedliche Kaffee-Geschirr-Geschenk für eine Freundin damit zu dekorieren – die kleinen Dinger sind wunderbar geworden: sahen toll aus, haben allen geschmeckt und nicht zuletzt duftete die Küche so großartig nach Schokolade ... Vielen lieben Dank für das Rezept!

NVDB hat gesagt…

Habe sie gestern gemacht und sie sind wirklich klasse! Sie haben sogar das potenzial meine neuen Lieblinge zu werden, finde ich :). außen knusprig und innen zart. Super leicht in der Zubereitung und ich bin wirklich kein Held in der Küche. Aber eine Frage habe ich noch: Was bedeutet, dass sie einige Tage haltbar sind? Bis wann sollte man sie denn spätestens verspeist haben?

Steph hat gesagt…

@ Emma
Um das Backen kommst Du nicht herum, Baiser müssen nun einmal gebacken werden ;o)

@ Astrid
Super, das freut mich sehr! :O)

@ Itzi
Wegsperren ist auf jeden Fall besser - ich hab sie auch gleich weggegeben ;O)

@ Stony
Der Duft ist klasse, oder? Freut mich sehr, dass die Küsschen so gut angekommen sind :o)

@ NVDB
Mit "haltbar" meinte ich nur, dass sie irgendwann wieder latschig werden, das knusprige is dann halt weg. Da sie aber ausreichend gebacken sind, haste da vom Eiweiß nix zu befürchten.

Vandea hat gesagt…

Ich habe sie Gestern auch nachgebacken, da ich vom Eierlikör machen das Eiklar nicht entsorgen wollte. Sehr sehr lecker und der Schokoduft erst. Nur bei mir sind die irgendwie unschön unten rum kaputtgebrochen, ausgelaufen und haben nun nen dunklen Spiegel drum rum. Irgendwie schlecht zu erklären. Weiß nur nicht warum, hatte sie bei 180° im Ofen

Steph hat gesagt…

Ich würde vermuten, dass die Baisermasse nicht steif genug war, wenn sie "ausgelaufen" sind.

Vandea hat gesagt…

Könnte sein, hatte allerdings, die von dir erwähnten Spitzen...naja, vieleicht klappt es ja beim nächsten Mal. So schnell geb ich nicht auf. Denn schmecken tun sie trotzdem.

Anonym hat gesagt…

Moin und ein frohes Weihnachtsfest,

so schön wie das Foto auch ist und so einfach wie sich das Rezept auch anhörte...- nein, bei mir ist das nichts geworden:-(

Zu breit gelaufen und ich hatte den leichten angebrannten Geruch von Schokolade in der Nase.
Der Mann hat einen Teil dennoch gerne verputzt..(als er nicht hinschaute, habe ich den Rest in den Kompost entsorgt).

Schade...aber ich werde das ganze nocheinmal probieren, nur etwas anders:-)

Viele Grüße,
Tete

Steph hat gesagt…

@ Tete
Wenn Deine Bisous in die Breite gelaufen sind, war die Baisermasse nicht steif genug. Der Geruch von angebrannter Schokolade lässt auf eine zu hohe Temperatur schließen.

Anonym hat gesagt…

Hallo Steph,
ja, natürlich hast Du recht...ich habe alles über dem Wasserbad per Hand aufgeschlagen (später mit dem Mixer) und als ich das noch nicht als "toll" empfunden habe, habe ich alles nochmal mit der Kenwood nachgeschlagen.

Dazu kommt, das ich einen Manz Ofen habe, d.h. ich hätte 20 Grad weniger einstellen müssen, da dieser Ofen wirklich extram heiß wird.

naja...wie gesagt, ich probiere es halt nochmal aus und wenn sie Deinen etwas ähneln, dann kann ich schon glücklich sein:-)

LG und einen guten Rutsch in 2012, mögen sich all Deine Wünsche erfüllen,

Tete

Steph hat gesagt…

Holla die Waldfee - mit der Hand, Respekt!

Ich drück Dir die Daumen, dass die Baisers das nächste Mal besser gelingen, aber wenn Du, wie Du schreibst die Temperatur reduzierst und die Masse dann noch länger aufschlägst, kann ja gar nix mehr schiefgehen :o)

Ich wünsch Dir auch einen guten Rutsch und ein tolles neues Jahr!

Heidrun hat gesagt…

Foggy day outside und ich weiß was ich heute machen werde! Danke! :-)

An dieser Stelle möchte ich einmal zum Ausdruck bringen, was für eine Freude es ist, immer wieder einmal hier vorbeizukommen und deine Bilder zu betrachten. Definitiv einer der schönsten Food Blogs! :-)

Schönes Wochenende,
Heidrun

Steph hat gesagt…

Vielen Dank liebe Heidrun!
Es freut mich sehr, dass Dir mein KuLa so gut gefällt und ich hoffe, dass Dir die Bisous besonders gut gelungen sind :o)

Anonym hat gesagt…

Gestern habe ich mich ganz mutig an die Bisous getraut,es war ganz einfach und wir haben sie mit Vanilleeis gegessen,alle waren begeistert von der Konsistenz und dem Geschmack.
Nur die Haltbarkeitsangabe von einigen Tagen stimmt nicht....es blieb nichts übrig!
Mal sehen was ich als Nächstes ausprobiere,dieser Blog macht Lust auf Kochen :-) LG,Lumena

moey hat gesagt…

Ich backe die Bisous gerade zum zig-sten Mal!

Mangels Handmixer (und damit auch Mixen überm Wasserbad) habe ich mir diesmal weitergeholfen, indem ich die Eier mit Puderzucker kurz in der Küchenmaschine angeschlagen haben und die Masse dann ganz sanft in der Mikrowelle erwärmt habe, bis sie nur ganz leicht warm war.
Danach konnte ich sie perfekt aufschlagen!

Mit Valrhona-Schokolade und -Kakao ein absoluter Genuss, so dass ich mich auch schon immer aufs Schüsselausschlecken freue ;-)

Guten Rutsch und viele Grüße,
Maja

Andrea hat gesagt…

Hallo,
hatte noch einige Eiweiß übrig, die auf ihren Einsatz warteten und als ich dieses Rezept per Zufall gelesen habe, wusste ich was ich zu tun habe.
Die Haltbarkeit ist glatt übertrieben, selbst der Freund meiner Tochter, der keine Süßschnute ist, hat drei sofort verdrückt. Vielen Dank für die Anregung, auch die anderen netten Inspirationen.
Lecker.....

Grüße Andrea

 

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Place the root vegetables in the roasting pan. Drizzle with the vinegar, honey and olive oil and sprinkle with the rosemary, salt and pepper. Toss well with your hands and spread the vegetables in a single layer. Cover tightly with aluminum foil and bake for 20 minutes until tender. Remove foil, toss the vegetables with wooden spoons and spread in a single layer. Return to oven, uncovered, and bake for another 20 to 25 minutes until golden-brown, tossing the vegetables once during that time. Serve piping hot! 3. Cook’s note: The vegetables can be baked up to 6 hours ahead and kept in their pan at room temperature. Reheat at 475ºF (245ºC) for 6 to 7 minutes until hot. [image: Rosemary-roasted root vegetables agrodolce] side vegetable, carrots, beets, turnips, honey ]]> http://foodandstyle.com/rosemary-roasted-root-vegetables-agrodolce/feed/ 8 Wilted radicchio with vincotto http://foodandstyle.com/wilted-radicchio-with-vin-cotto/ http://foodandstyle.com/wilted-radicchio-with-vin-cotto/#comments Wed, 12 Nov 2014 13:42:16 +0000 http://foodandstyle.com/?p=20819 Sautéed until wilted and tossed with “cooked wine.” A beautiful side dish. Step 1: Sauté the radicchio carefully Here’s a recipe that couldn’t be simpler – or more delicious! But as…]]> [image: Wilted radicchio with Vincotto] Step 1: Sauté the radicchio carefully Here’s a recipe that couldn’t be simpler – or more delicious! But as with all simple things, the attention to details is critical. First off, the radicchio needs to be sautéed until barely wilted. This will take a very watchful eye, because the vibrant veggie can turn brown in a split second. Step 2: Make your own vincotto! Second, making your own vincotto is a must! This tangy, aromatic condiment adds a wonderful contrast to the slight bitterness of the radicchio. And a homemade vincotto will leave you craving another mouthful of the wilted leaves. A super easy-to-make, yet sophisticated and delectable, side dish! Wilted radicchio with vincotto serves 4 active time: 10 min 1. 1 lb (455 g) radicchio (2 medium) 2. 3 tablespoons extra virgin olive oil 3. 1/2 teaspoon sea salt 4. freshly ground black pepper to taste 5. 3 tablespoons vincotto 1. Cut each radicchio in half lengthwise. Remove the core and cut each half crosswise in 1/4″ slices. Place in a large bowl and set aside. Heat a large heavy-bottomed skillet over medium-high heat. Add the olive oil and radicchio and sauté, tossing continuously, until the radicchio begins to wilt, but remove it from heat before it loses its vibrant color! This will take about 1 minute or less. Quickly transfer the radicchio back to its bowl. Sprinkle with the salt and pepper, and drizzle with the vincotto. Toss well, transfer to a serving platter and serve immediately. [image: Radicchio] side dish, radicchio, vincotto ]]> http://foodandstyle.com/wilted-radicchio-with-vin-cotto/feed/ 8 Vincotto with fresh ginger and spices http://foodandstyle.com/vin-cotto-with-fresh-ginger-and-spices/ http://foodandstyle.com/vin-cotto-with-fresh-ginger-and-spices/#comments Wed, 12 Nov 2014 01:30:59 +0000 http://foodandstyle.com/?p=20814 Tips and tricks for a perfect, tangy homemade “cooked wine” What is vincotto? Vincotto (also known as vin cotto) is a “cooked wine” made from unfermented grape must, slow-simmered…]]> [image: Vincotto with fresh ginger and spices] What is vincotto? Vincotto (also known as *vin cotto*) is a “cooked wine” made from unfermented grape must, slow-simmered until thick and syrupy. This flavorful condiment has been crafted in Italy and Greece (where it’s known as *Petimezi*, or “grape molasses”) since Roman times. Vincotto is wonderfully versatile and can be used as you would use a sweet, dense aged balsamic vinegar – spooned into savory dishes, drizzled on fresh cheese or fruits, poured over gelatos or used as a coulis… Vincotto is fun and easy to make! Of course, you can always buy vincotto, but I think it’s much more fun (and creative!) to make it in your own kitchen. All you need is a bottle of fruity red wine, a few spices and a little patience. In this version, I reduce red wine with fresh ginger and spices. The result is a tangy, aromatic and succulent syrup that’s suitable for either savory or sweet dishes. So here’s to vincotto… You’ll find that its uses are endless! Recipe Wilted radicchio with vincotto Vincotto with fresh ginger and spices makes 3/4 cup active time: 10 min 1. 3 cups fruity red wine (Merlot, Zinfandel, Sangiovese or Cabernet Sauvignon) 2. 3/4 cup organic sugar 3. 2″ piece fresh ginger root – cut in 1/4″ pieces 4. 1 cinnamon stick 5. 1 teaspoon cardamom pods 6. 2 cloves 1. Place all the ingredients in a medium heavy-bottomed saucepan and bring to a boil. Once boiling, reduce heat to medium and simmer for about 30 minutes until the wine has thickened and foams up. The wine should have a syrupy consistency, and should have reduced to one fourth of its original volume, about 3/4 cup. Strain through a fine-meshed sieve and let cool to room temperature. Transfer to a squeeze bottle or jar and refrigerate until ready to use. 2. Cook’s note: Refrigerate for up to 3 months. [image: Fresh ginger and spices to make vincotto] condiment, red wine, cooked ]]> http://foodandstyle.com/vin-cotto-with-fresh-ginger-and-spices/feed/ 1 Farro with pan-roasted Brussels sprouts and pistachios http://foodandstyle.com/farro-with-pan-roasted-brussels-sprouts-and-pistachios/ http://foodandstyle.com/farro-with-pan-roasted-brussels-sprouts-and-pistachios/#comments Fri, 07 Nov 2014 11:26:35 +0000 http://foodandstyle.com/?p=20732 A healthy, super-delicious side dish – the Brussels burst with flavor Dress up your Brussels sprouts with earth and crunch Here’s a dish that’s as healthy as it is scrumptious!…]]> [image: Farro with pan-roasted Brussels sprouts and pistachios] Dress up your Brussels sprouts with earth and crunch Here’s a dish that’s as healthy as it is scrumptious! Brussels sprouts are pan-roasted until they become deeply flavorful and sweet, then tossed with crunchy salted pistachios and deliciously earthy farro. Every bite of this dish is a joy. Of course, this recipe makes for a perfect side dish with meats or poultry. But for a light main course, serve it with a couple of other sides – like this sautéed Swiss chard with lemon zest and these luxurious mashed potatoes with garlic confit. Bon appétit! [image: Brussels sprouts] Food & wine pairing: Austria, Neuburger with farro and pan-roasted Brussels sprouts [image: White wine icon]If serving this dish as a main course, then pour a full-bodied, aromatic white wine like a Chasselas or Pinot Blanc from Alsace, a Viognier from Southern France or California, or a Neuburger from Austria. The latter, a lesser-known varietal, is lush and has nutty notes that pair wonderfully with the pistachios. Farro with pan-roasted Brussels sprouts and pistachios serves 4 active time: 30 min For the farro 1. 6 cups spring water 2. 1/2 teaspoon sea salt 3. 2 large garlic cloves – skinned and left whole 4. 1 fresh bay leaf 5. 1 cup farro (semi-pearled or pearled barley is a good substitute) For the Brussels sprouts 1. 1 tablespoon butter 2. 3 tablespoons extra virgin olive oil 3. 1 tablespoon maple syrup (or honey) 4. 12 oz (340 g) Brussels sprouts – trimmed, halved and cut lengthwise in 1/8″ slices 5. 1 shallot – skinned, halved lengthwise and cut in 1/8″ slices 6. 2 garlic cloves – skinned and finely chopped 7. 1/2 teaspoon sea salt 8. freshly ground black pepper to taste 9. 1/3 cup salted shelled pistachios 10. 1/4 cup reserved cooking liquid from the farro 1. *Step 1:* Place the water in a medium heavy-bottomed pot and bring to a boil. Add the salt, garlic, bay leaf and grains. Reduce heat to medium and simmer uncovered for 30 minutes, until tender but still al dente. Drain well, remove the garlic and bay leaf and reserve 1/4 cup of the cooking liquid. 2. *Step 2:*[image: camera icon] Heat a large non-stick skillet to medium-high heat. Add the butter. As soon as the butter is melted, add the olive oil and syrup. Stir well and add the Brussels sprouts. Sauté for 6 to 7 minutes until golden-brown, stirring only from time to time. Add the shallots and sauté for 2 more minutes until softened. Add the garlic, salt and pepper and sauté for an additional 30 seconds, until the garlic has released its flavor but has not browned. Add the pistachios, farro and reserved cooking liquid. Toss well and sauté for a few seconds only. Transfer to a serving bowl and serve immediately. [image: Farro with pan-roasted Brussels sprouts and pistachios] farro, Brussels sprouts, pistachio ]]> http://foodandstyle.com/farro-with-pan-roasted-brussels-sprouts-and-pistachios/feed/ 5 Brown butter-roasted winter squash salad with Pecorino Toscano Fresco and toasted pumpkin seeds http://foodandstyle.com/brown-butter-roasted-winter-squash-salad-with-pecorino-toscano-fresco-and-toasted-pumpkin-seeds/ http://foodandstyle.com/brown-butter-roasted-winter-squash-salad-with-pecorino-toscano-fresco-and-toasted-pumpkin-seeds/#comments Tue, 04 Nov 2014 18:00:08 +0000 http://foodandstyle.com/?p=20792 A festive fall salad recipe — perfect for the holidays! Roast butternut squash – or any other winter squash – for this superb autumnal salad. Winter squash is prized…]]> [image: Brown butter-roasted winter squash salad with Pecorino Toscano Fresco and toasted pumpkin seeds] Roast butternut squash – or any other winter squash – for this superb autumnal salad. Winter squash is prized for its sweet flesh, which becomes even sweeter when cooked. But sautéed in brown butter, the delicious fruit also acquires a nutty flavor that’s absolutely wonderful. Here the warm, brown butter-roasted squash slices are paired with crunchy frisée, creamy Pecorino Toscano Fresco and toasted pumpkin seeds. The combination of textures and flavors makes for a mouthwatering, festive salad. Food & wine pairing: Loire Valley, Vouvray with brown butter-roasted winter squash salad [image: White wine icon]A full-bodied, dry to off-dry, aromatic white is ideal with this flavor-packed salad. Riesling and Gewürztraminer are the first two verietals that come to mind, but you could also pour a Vouvray from the Loire Valley or a Viognier from Southern France. Each wine pairs magnificently with the sweet-fleshed winter squash, the creamy Pecorino and the nutty elements in this dish. Brown butter-roasted winter squash salad with Pecorino Toscano Fresco and toasted pumpkin seeds serves 4 active time: 30 min For the toasted seeds 1. 3 tablespoons raw pumpkin seeds 2. 1/2 teaspoon toasted pumpkin seed oil 3. pinch sea salt 4. freshly ground black pepper to taste For the vinaigrette 1. 2 tablespoons finely chopped shallots 2. 1 1/2 tablespoons aged sherry wine vinegar 3. 1/2 teaspoon maple syrup (or honey) 4. 1 tablespoon toasted pumpkin seed oil 5. 2 tablespoons almond or walnut oil 6. 1/8 teaspoon sea salt 7. freshly ground black pepper to taste For the winter squash 1. 1/2 medium Acorn, Delicata, Carnival or Dumpling squash (12 oz) (340 g) 2. 2 tablespoons brown butter 3. sea salt to taste 4. freshly ground black pepper to taste 1. 1 medium frisée (8 oz) (225 g) – leaves cut in 2″ pieces 2. 3 oz (85 g) Pecorino Toscano Fresco – cut in 1/4″ cubes 3. freshly ground black pepper to taste 1. *Step 1:*[image: camera icon] To toast the seeds – Place the pumpkin seeds, oil, salt and pepper in a small bowl and toss with your fingers until well coated with the oil. Heat a small heavy-bottomed skillet to medium-high heat. Add the pumpkin seeds and sauté for 2 to 3 minutes, stirring or shaking the pan frequently, until golden. Transfer to a small bowl and set aside. 2. *Step 2:* To make the vinaigrette – Place the shallots, vinegar, maple syrup, oils, salt and pepper in a small bowl and whisk until well blended. Set aside. 3. *Step 3:*[image: camera icon] Peel the squash with a vegetable hand-peeler and cut in half lengthwise. Scoop out the seeds with a spoon. Cut each half in four 1 1/2″ wide slices. Then cut each slice crosswise in 1/4” slices. Heat a large non-stick frying pan to medium/medium-high heat. Add the brown butter and squash slices. Spread the slices in a single layer and sauté until golden-brown, about 2 to 3 minutes on each side. Transfer to a plate or tray and sprinkle with the salt and pepper. 4. *Step 4:*[image: camera icon] Place the frisée in a large bowl, add the vinaigrette and toss well. Add the cheese and squash slices and toss a couple more times. Transfer to a serving bowl. Sprinkle with the pumpkin seeds and finish with black pepper. Serve immediately. [image: Dumpling and acorn squash] Viviane’s tip 1. Pecorino Toscano Fresco is a young Pecorino made with sheep’s milk and aged for about 30 days. I chose it for this salad because it has a creamy texture and a delicious mild, herbaceous flavor that complements the roasted squash perfectly. You can find Pecorino Toscano Fresco in gourmet grocery stores like Whole Foods and Fairway Markets, or online at gourmetfoodstores.com. Manchego, Fontina or a young Asiago (similarly soft-textured) make good substitutes. [image: Brown butter-roasted winter squash salad with Pecorino Toscano Fresco and toasted pumpkin seeds] salad, winter squash, butternut squash ]]> http://foodandstyle.com/brown-butter-roasted-winter-squash-salad-with-pecorino-toscano-fresco-and-toasted-pumpkin-seeds/feed/ 7 Butternut squash soup with brown butter and nutmeg crème http://foodandstyle.com/butternut-squash-soup-with-brown-butter-and-nutmeg-creme/ http://foodandstyle.com/butternut-squash-soup-with-brown-butter-and-nutmeg-creme/#comments Wed, 29 Oct 2014 08:59:15 +0000 http://foodandstyle.com/?p=21132 A creamy winter squash soup recipe, dressed up with flavors of fall Winter squash is an amazingly delicious and versatile fruit, but it’s never better than in soups. Here butternut squash…]]> [image: Butternut squash soup with brown butter and nutmeg crème] Winter squash is an amazingly delicious and versatile fruit, but it’s never better than in soups. Here butternut squash is slowly simmered until tender, then puréed until silky-smooth. It gives us an incredibly light soup, yet it’s also rich-tasting and creamy thanks to the texture of the squash. A low-calorie soup… with a bit of indulgence And since the soup is so low in calories, we can afford to dress it up with a drizzle of brown butter and a dollop of nutmeg crème! The result is a most pleasing combination of flavors, and a most luxurious soup. [image: Whole nutmeg] Food & wine pairing: Chardonnay with butternut squash soup [image: White wine icon]If you’re a Chardonnay fan then you’re in for a treat, because it’s the perfect wine for this soup. But make sure to choose a Chardonnay from a warmer region like Mâconnais in Burgundy, Sonoma in California or Gisborne in New Zealand. Indeed, these warmer regions produce full-bodied wines with ripe fruit notes that pair beautifully with the creamy texture of the soup, the slight sweetness of the squash and the richness of the brown butter. Butternut squash soup with brown butter and nutmeg crème serves 4 to 6 active time: 40 min For the nutmeg crème 1. 1/2 cup heavy cream 2. 1 1/4 teaspoons freshly grated nutmeg (use a microplane grater) For the soup 1. 3 tablespoons extra virgin olive oil 2. 1 large leek – green leaves trimmed off (keep white and pale green parts only), halved lengthwise, thoroughly rinsed and cut in 1/8″ slices (2 cups) 3. 4 large shallots – skinned and cut in 1/4″ pieces (1 1/4 cups) 4. 2 garlic cloves – skinned and finely chopped 5. 1 medium butternut squash (2 1/4 lbs) (1 kg) – peeled, seeded and cut in 1″ pieces (6 1/2 cups) 6. 2 cups vegetable stock 7. 3 1/2 to 4 cups spring water 8. 1 1/2 teaspoons sea salt 9. freshly ground black pepper to taste 1. 3 tablespoons brown butter – melted, as garnish 2. 6 fennel, dill or chervil sprigs as garnish 1. *Step 1:*[image: camera icon] Place the heavy cream and nutmeg in the bowl of an electric mixer and whip at medium speed until the cream just begins to thicken. It mustn’t be as thick as whipped cream – rather, it should have a consistency similar to yogurt. Transfer to a container and refrigerate until ready to use. 2. Cook’s note: The crème can be refrigerated for up to 12 hours. If refrigerated for a longer period, it’ll start to separate. 3. *Step 2:*[image: camera icon] Heat a large heavy-bottomed soup pot over medium-high heat. Add the olive oil and leeks, stir well and sauté for 3 to 4 minutes until leeks have softened. Add the shallots and sauté for 2 more minutes until shallots have softened. Add the garlic and continue to sauté for 30 seconds only – do not let the garlic brown. Add the butternut squash, stock, 3 1/2 cups of water, salt and pepper and bring to a boil. Once the soup reaches a full boil, reduce heat to medium/medium-low, cover the pot and simmer for 25 to 30 minutes until the squash is very tender. Purée the soup with a stick blender or food processor until very smooth. Thin the soup to the desired consistency with water, if needed, and adjust the seasonings. Ladle the soup into bowls. Garnish with a spoonful of the nutmeg crème. Drizzle with a little brown butter. Garnish with an herb sprig and serve immediately. 4. Cook’s note: The soup can be refrigerated for up to 3 days or frozen for up to 3 weeks. It may need to be thinned with additional spring water, as the soup will thicken as it stands. [image: Butternut squash soup with brown butter and nutmeg crème] soup, butternut squash, brown butter ]]> http://foodandstyle.com/butternut-squash-soup-with-brown-butter-and-nutmeg-creme/feed/ 5 How to make brown butter http://foodandstyle.com/brown-butter/ http://foodandstyle.com/brown-butter/#comments Wed, 29 Oct 2014 08:52:48 +0000 http://foodandstyle.com/?p=20782 An easy-to-make condiment for any cook’s winter kitchen Brown butter is an exquisite and versatile condiment, and it’s extremely easy to make. Heat butter until the milk…]]> [image: Brown Butter] Brown butter is an exquisite and versatile condiment, and it’s extremely easy to make. Heat butter until the milk solids brown – that’s it! However, this process is best done slowly, under a watchful eye, so that the milk solids don’t burn. Once filtered, the resulting fat is clear, with a lovely light caramel color and an irresistible nutty aroma. And since the milk solids have been cooked and strained, the browned butter reaches a smoking point of about 400°F (200°C) – a real bonus! A batch of brown butter will keep in the fridge for weeks – ready to use in sauces, cookies… and more During the colder months of the year, when I’m more inclined to cook with butter, I always have brown butter on hand. Indeed, you can make a batch ahead of time and refrigerate it for several weeks. Lastly, brown butter is marvelous in both savory and sweet dishes. It adds a wonderful richness and nutty flavor to anything you cook with it. Recipes Butternut squash soup with brown butter and nutmeg crème Brown butter-roasted winter squash salad with Pecorino Toscano Fresco and toasted pumpkin seeds Brown butter makes scant 1 cup active time: 10 min 1. 8 oz (225 g) unsalted butter (2 sticks) 1. Cut the butter in 1″ chunks and place in a medium heavy-bottomed saucepan. Heat over medium heat until the butter has melted and starts to foam, then reduce heat to medium-low and cook the butter undisturbed until the milk solids are dark brown (they will look like dark crumbs at the bottom of the pan) and the butter has a light caramel color, about 35 to 40 minutes. Take care not to burn the butter, or it will become bitter. Strain the butter through a fine-meshed sieve and let cool. Refrigerate for up to 1 month. condiment, butter, browned [image: Brown Butter] ]]> http://foodandstyle.com/brown-butter/feed/ 10 Broccoli and clothbound cheddar torta http://foodandstyle.com/broccoli-and-clothbound-cheddar-torta/ http://foodandstyle.com/broccoli-and-clothbound-cheddar-torta/#comments Fri, 17 Oct 2014 10:11:47 +0000 http://foodandstyle.com/?p=20639 A Spanish crustless quiche made with aged cheddar and a hint of cayenne An easy recipe with a gourmet result A torta (not to be confused with a tortilla, which is an…]]> [image: Broccoli and clothbound cheddar torta] An easy recipe with a gourmet result A *torta* (not to be confused with a *tortilla*, which is an omelet) is the Spanish version of a crustless quiche, although it’s a bit lighter. It is easy to prepare, looks like a showpiece, and of course, it’s marvelously delicious. Today’s torta is made with broccoli sautéed with a fresh cayenne pepper (which spikes up the dish without making it spicy-hot) and a sublime clothbound cheddar. If you’ve never tasted clothbound cheddar, you’re in for an exhilarating ride! It reminds me of the famed English Farmhouse Cheddar, with all its sweet caramel and tangy, nutty, deep, complex flavors. A tribute to fine cheesemaking, from Vermont to Wisconsin My first introduction to clothbound cheddar was in Vermont, where I tasted Cabot Creamery’s exceptional clothbound cheddar, which is crafted by the expert cheesemakers of the Cellars at Jasper Hill. There, the young cheddar wheels are wrapped in muslin, then aged for 10 to 14 months in carefully controlled temperature, humidity and airflow. Special molds start to grow on the cloth, and in time they impart to the cheese its signature flavor. I fell in love! A couple of years later, though, my love affair with clothbound cheddar took an even more delicious turn: While visiting Wisconsin, I was invited to Bleu Mont Dairy for a tour of their cave. This is where I finally had a close encounter with the superb cheese… one that I shall never forget. Stepping into Bleu Mont’s underground cave was exhilarating – rows of cheddar wheels, totem-like, were waiting patiently for the molds to work their magic. The pungent, earthy smell that hit my nostrils as I entered the cave made me want to move right in. This torta is my tribute to Bleu Mont Dairy, to the Cellars at Jasper Hill and to all the cheesemakers whose skills and patience deliver such goodness to our tables. Say cheese… and torta! *Murray’s Cheese, based in NYC, sells both Cabot’s and Bleu Mont’s cheddars. They ship anywhere in the US. Make sure to order enough for this recipe and for savoring the cheese on its own.* [image: Clothbound cheddar] Food & wine pairing: California Chardonnay with broccoli and cheddar torta [image: White wine icon] Here’s where a California Chardonnay can shine! The texture and weight of the wine goes perfectly with the richness of the cheese, while pairing wonderfully with the broccoli too.. Broccoli and clothbound cheddar torta serves 6 to 8 active time: 45 min For the broccoli 1. 1 tablespoon sea salt (to blanch the broccoli) 2. 1 large bunch broccoli (1 1/2 lbs) (680 g) – florets cut in 1 1/2″ pieces (6 cups) 3. 2 tablespoons extra virgin olive oil 4. 1 small cayenne pepper – stem removed and finely chopped *or* 1/4 teaspoon red chili pepper flakes 5. 2 large garlic cloves – skinned and finely chopped 6. 1/4 teaspoon sea salt For the torta 1. 1/3 cup unbleached all-purpose flour 2. 1 1/4 cups milk 3. 3/4 cup heavy cream 4. 8 extra large eggs – lightly beaten 5. 3/4 teaspoon sea salt 6. freshly ground black pepper to taste 7. 1/4 cup freshly grated Reggiano Parmesan 8. 8 oz (225 g) clothbound cheddar (or aged cheddar) – coarsely grated 1. 9″ non-stick spring-form pan – lightly buttered and floured 1. Preheat oven to 375ºF (190ºC). 2. *Step 1:*[image: camera icon] Rinse the broccoli, trim off the stalks and cut florets in 1 1/2″ pieces. Fill a large bowl with cold water and several ice cubes. Fill a large heavy-bottomed pot with water and bring to a boil. Add the salt and blanch the florets for 2 minutes until barely tender. Scoop them out with a slotted spoon and transfer to the ice water bath until cool. Drain on paper towels and set aside. 3. *Step 2:*[image: camera icon] Heat a large heavy-bottomed skillet over medium-high heat. Add the olive oil, cayenne and garlic. Sauté for 15 seconds, until the garlic begins to sizzle and release its flavor. Add the broccoli and toss until the florets are well coated with the oil. Sauté for 1 to 2 minutes until heated through. Sprinkle with the salt. Toss again and transfer to a bowl. Set aside. 4. *Step 3:*[image: camera icon] Place the flour in a large bowl. Add a bit of the milk and whisk until the mixture is smooth. Add the balance of the milk and whisk until well blended. Add the cream and whisk again until well blended. Add the eggs, salt and pepper and whisk until well blended. Add the cheeses and broccoli and stir until well incorporated. Pour the broccoli-egg mixture into the prepared mold and spread the broccoli pieces evenly in the pan. Place on a jelly roll pan (to avoid spills) and bake for about 1 hour until the center has risen and the top is golden-brown and puffed up. Remove from oven and let cool for at least 15 minutes before un-molding. Serve warm. 5. Cook’s note: The torta can be made up to 4 hours ahead, and kept in its mold in a cool place at room temperature. Before serving, bake at 375ºF (190ºC) for 6 to 8 minutes until warm. Viviane’s tip 1. If you decide to cut the recipe in half, make sure to use a smaller mold… otherwise, the torta will be too thin and dry. [image: Broccoli and clothbound cheddar torta] Torta, broccoli, cheddar ]]> http://foodandstyle.com/broccoli-and-clothbound-cheddar-torta/feed/ 13 Spanish chickpea stew served with toasted couscous http://foodandstyle.com/spanish-chickpea-stew-served-with-toasted-couscous/ http://foodandstyle.com/spanish-chickpea-stew-served-with-toasted-couscous/#comments Tue, 14 Oct 2014 10:15:55 +0000 http://foodandstyle.com/?p=20549 A sweet, smoky and hearty vegetable stew that makes great leftovers The vegetables in this hugely flavorful stew are available all year long at your corner grocery store. But the…]]> [image: Spanish chickpea stew served with toasted couscous] The vegetables in this hugely flavorful stew are available all year long at your corner grocery store. But the best time to make this dish is at the end of summer and the beginning of fall – the tomatoes are at their juiciest during this time, and so are the just-picked red bell peppers! Together, they bring a marvelous sweetness to the stew, and it’s further balanced with pungent roasted spices and smoky Pimentón Dulce. An easy vegetarian stew — but even easier, and tastier, when refrigerated for a day or two and served as leftovers! As in many stews, the flavors in this one get deeper with a little bit of rest. So whenever I make a batch, I either refrigerate or freeze half of it, knowing that on a busy night I can simply reheat the stew and a delicious, healthy dinner is on the table in minutes! [image: Toasted couscous] Food & wine pairing: Rioja, Tempranillo with chickpea stew [image: Red wine icon]A Spanish stew calls for a Spanish wine, and a Tempranillo from Rioja fits the bill perfectly! The wine’s characteristic notes of tobacco, leather and spice pair magnificently with the flavorful, slightly smoky stew; while its inherent acidity complements the tomato base. Spanish chickpea stew served with toasted couscous serves 4 to 6 active time: 1 hr For the toasted couscous 1. 2 1/2 tablespoons unsalted butter 2. 2 cups instant couscous 3. 2 cups spring water 4. 1/2 teaspoon sea salt For the stew 1. 2 teaspoons cumin seeds 2. 1 teaspoon coriander seeds 3. 1/3 cup extra virgin olive oil 4. 2 medium Spanish or yellow onions – skinned and cut in 1/4″ pieces (3 1/2 cups) 5. 2 medium red bell peppers – cut in 1/4″ cubes (2 1/2 cups) 6. 1 medium green bell pepper – cut in 1/4″ cubes (1 1/4 cups) 7. 4 garlic cloves – skinned and finely chopped 8. 1 1/2 tablespoons Pimentón Dulce (smoked Spanish sweet paprika) 9. 1/8 teaspoon ground cayenne 10. 3 lbs (1.4 kg) very ripe tomatoes – peeled, seeded (seeds strained and juices reserved) or one 28 oz (795 g) can whole, peeled plum tomatoes plus 1/4 cup spring water – puréed in a food processor 11. 1/2 cup reserved chickpea cooking liquid or spring water 12. 3 cups cooked chickpeas 13. 1 1/2 teaspoons sea salt 14. 2 tablespoons Amontillado sherry (or Marsala) 15. 2 tablespoons finely chopped Italian parsley as garnish 1. *Step 1:*[image: camera icon] To make the couscous – Bring a medium heavy-bottomed pot over medium-high heat and add the butter. Once the butter has melted, add the couscous and sauté for 2 to 3 minutes until the couscous is pale-golden, stirring or shaking the pan frequently. Turn off the heat and add the water and salt. Stir well, cover the pot and let stand for 20 minutes, flaking the couscous with a fork once or twice to prevent it from making clumps. Keep the pot covered until ready to serve. 2. *Step 2:* Heat a small frying pan over medium-high heat. Add the cumin and coriander seeds and sauté until they turn a dark color and are fragrant (about 2 minutes), shaking the pan continuously. Transfer to a mortar and grind until coarsely ground. 3. *Step 3:*[image: camera icon] Heat a large heavy-bottomed pot over medium-high heat. Add the olive oil and onions and sauté for 2 minutes, until the onions start to sweat. Add the peppers and sauté for 8 to 10 minutes until golden, tossing only occasionally. Add the garlic, ground cumin and coriander, Pimentón Dulce and cayenne and sauté for 1 minute until the spices release their flavor. Add the puréed tomatoes, the reserved chickpea cooking liquid and the chickpeas. Stir well and bring to a boil. Once boiling, reduce heat to medium/medium-low, cover the pot and slow-simmer for 20 minutes until the stew has slightly thickened, stirring from time to time to prevent the stew from sticking to the pot. Uncover the pot and continue to simmer for 10 to 15 minutes to reduce the stew. The sauce should be thick but neither dry nor liquidy. Add the salt and sherry, stir well and simmer for 2 minutes. Taste and adjust the seasoning if necessary. Serve the stew with the toasted couscous and a sprinkle of chopped parsley. 4. Cook’s note: The stew can be cooled and refrigerated for up to 3 days, or frozen for up to 1 month. Viviane’s tip 1. If you prefer serving a whole grain with this stew, then quinoa is the perfect candidate. It’s almost as light as couscous and has a wonderful nutty flavor. [image: Spanish chickpea stew served with toasted couscous] stew, chickpea, couscous ]]> http://foodandstyle.com/spanish-chickpea-stew-served-with-toasted-couscous/feed/ 3 -
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