#cooking blogs

Endives Tarte Tatin

Ingredients:
6 endives (chicory)
2 small shallots (finely sliced)
1 clove garlic (ground)
6-8 small potatoes (cooked and sliced)
250 g/ ½ pound chestnuts (peeled, cooked & sliced in half)
5 topinambours/ Jerusalem artichokes (peeled and sliced in ‘rondelles’)
125 g/ 2/3 cup Sainte Maure de Touraine goat’s cheese (or any of your favourite cheese – one that will melt beautifully!)
2 tbsp brown sugar
40 g butter
Salt & pepper (for seasoning)

Pastry:
For the shortcrust pastry:
200 g/ 1 & ½ cup plain flour
125 g/ ½ cup unsalted butter, chilled and sliced in cubes
½ teaspoon salt
1 large egg
3 tbsp cold water

Baked Eggs w. Spinach & Brioche

2 tablespoons olive oil

• 1 clove garlic, minced
• 2 bunches spinach (about 1 ½ pound) washed
• Sea Salt and fresh ground pepper
• 2 tablespoons unsalted butter, + more for baking dish
• 8 slices brioche, cut ½ inch thick
• 12 large eggs
• ¼ cup creme fraiche (recipe below)
• 1 cup grated Parmigiono-Reggiano

http://pixelsandcrumbs.com/blog/2013/3/15/baked-eggs-with-spinach-brioche

Stuffed Mushrooms

4 large portobello mushrooms (or similar), stalks removed*

• 6 tablespoons olive oil
• Salt and pepper
• 1 small onion, finely diced
• 1 celery stalk, finely diced
• 2 cups finely chopped sun-dried tomatoes
• 2 garlic cloves, crushed
• ½ cup grated parmesan cheese
• 1 tablespoon chopped fresh tarragon leaves
• 4 tablespoons coarsely shredded basil leaves
• 3 ½ ounces Taleggio cheese sliced (or similar, I used Fontina)

http://pixelsandcrumbs.com/blog/2014/2/10/stuffed-mushrooms

Flourless, Butterless Peanut Butter Chocolate Brownies

Rigatoni w. Cepes

500 g rigatoni pasta
200 g pancetta (diced)
5 large cèpes (sliced, you can also use fresh or dried porcini)
2 small shallots (finely sliced)
2 garlic cloves (finely sliced, one for the sauce, one for the cèpes)
400 ml tomato passata
200 ml red wine (I used a very modest Bordeaux)
80 ml beef or chicken broth
1 tbsp plain flour
Olive oil (for frying)
1 tbsp butter (for cèpes)
1 tbsp butter (for pasta)
Salt and pepper (for seasoning)
1 pinch chilli powder
Grated parmesan cheese (for topping)
A bunch of parsley

http://mimithorisson.com/2012/11/18/rigatoni-a-la-bordelaise-with-cepes/

Hulled Hemp Seed Salad w. Apple Dressing

• 2 Tablespoons Extra Virgin Olive Oil
• 1 Tablespoon Apple Cider Vinegar
• 2 ½ Teaspoons Nakano, Seasoned Rice Vinegar,
• Balsamic Blend
• ¼ Teaspoon Ground Ginger
• ½ Teaspoon Ground Mustard
• 1 Teaspoon Onion Powder
• 1 Tablespoon Light Sour Cream
• 2 Heaping Tablespoons Light Mayo

• Spring Mixed Greens (or use arugula, spinach, etc)
• 1 Green Apple, chopped
• ½ Cup Craisins
• ¼ Cup Hulled Hemp Seeds (Bob’s Red Mill)

http://www.ohsweetbasil.com/2012/08/hulled-hemp-seed-salad-w-apple-dressing.html

Fresh Stuffed Tomatoes

• 3 ripe medium California Tomatoes
• 4 hard boiled eggs
• 1 ripe avocado
• 1 cup baby spinach leaves, chopped
• 4 slices pastured bacon, cut crosswise into ¼" pieces
• 6 asparagus tips, very lightly steamed and cooled
• 1 tbsp extra virgin olive oil
• ¼ tsp salt
• ¼ tsp freshly cracked black pepper
• ¼ tsp garlic powder
• ¼ tsp smoked paprika

http://thehealthyfoodie.com/fresh-stuffed-tomatoes-or-the-day-california-tomato-farmers-saved-the-day/

Apricot Custard Tart w. Cardamom Crumble Crust

For the Press-In Cardamom Crumble Crust:

Gluten Free Vegan Brownies

• 3.5 oz 70% dark chocolate (100 grams)
• ⅓ cup coconut oil (80 grams)
• ½ cup unsweetened cocoa powder (30 grams)
• ½ cup cooked red beans (100 grams)
• ¾ cup dates (100 grams)
• ¼ cup coconut milk (50 milliliters)
• ⅓ cup ground almonds (45 grams)
• 2 bananas
• 1 teaspoon vanilla extract(optional)

http://minimaleats.com/gluten-free-vegan-brownie/