Homemade (Easy) Crème Brulée

I love French desserts!  They are usually full of rich ingredients like eggs, butter and cream, with just enough sugar to make them delicious without being sickeningly sweet.  Crème brulée is no exception. It is easy enough to make last-minute (an hour and forty-five minutes from start to finish), with minimal ingredients... not to mention the big impact it will have on your dining companions.

Beautifully creamy  crème brulée

I have modified a recipe from allrecipes.com, using all-natural ingredients.  We have made this recipe a handful of times and it always delivers!  Here is my version of this gourmet French dessert, best served with a side of fruit, such as mangoes or berries :)

Custard:
6 egg yolks, preferably from pastured eggs
1/4 c unprocessed, organic sugar (I like Florida Crystals)
1/2 t vanilla extract
2 1/2 c organic cream

Topping:
1/8 c unprocessed, organic sugar
1/8 c organic brown sugar

Custard:

• Pre-heat oven to 300 F
• Heat cream in a small saucepan until very hot but not boiling.  
• While cream is heating,  whip egg yolks with sugar and vanilla extract until thick.
• Pour hot cream into egg yolk mixture slowly, while stirring, until fully combined.
• Pour mixture into ramekins (6) or into a larger, shallow baking dish.
• Bake for 30 minutes (more for large dish) or until custard center has a slight jiggle when shaken.
• Store in refrigerator for about an hour to cool to room temperature.

Custard, ready to bake!

Cooked custard, cooling before adding topping

Carmelized sugar topping on finished  crème brulée

Topping:

• Pre-heat the broiler
• Mix the two sugars and spread evenly over the top of each ramekin.
• Place the custard under the broiler until sugars melt and start to brown.  Keep an eye on the sugars so they don't burn.-OR- using a torch, melt and toast the sugars, making sure not to burn them.  I have tried both techniques and although the torch is more fun, the broiler toasts more evenly :)

Enjoy this rich, creamy dessert!  Great for the gluten-intolerant, too :)

Homemade Rough-Cut Pâté

Whenever I buy a whole chicken, I try to make sure it includes the giblets!  If you avoid them, you are really missing out on a delicious and nutritious snack:  pâté.  (Don't let the other organs go to waste!  Make gravy or stock with them!) .  

This is my go-to recipe for a quick and easy pâté- just 7 ingredients makes this treat a great way to take your organ meats, too!  Usually,  pâté is made with only livers, but I throw the heart in for added nutrients :)

Here's what you'll need to make a fast and tasty pâté:

From one  chicken with giblets:

chicken liver, de-veined with connective tissue cut off, chopped 

chicken heart, cleaned and chopped very fine

salt and pepper to taste

about 2 T minced onion

1 large garlic clove, minced

2 T butter

Directions:

Melt butter in a heavy skillet (I like cast iron)

Put chopped organ meats and onions in hot butter, brown

Just before taking the mixture off heat, add in the minced garlic- stir to heat briefly.

Season with salt and freshly ground pepper.

To serve:  place the warm pâté on a toasted piece of homemade sourdough bread- YUM!!

If you are generous, feel free to cut the toast in half and share with a loved-one.  Enjoy!

Homemade Rye/Pumpernickel Sourdough

We have discovered recently that my daughter with gluten sensitivity can tolerate sourdough bread!  As long as she doesn't over-indulge, it doesn't seem to bother her the way bread made with commercial yeast does- that's because sourdough works on gluten slowly, breaking it down better than commercial, fast-acting yeasts.  So, there is less gluten in the finished product, making it easier to digest.  Yes, it takes longer to make, BUT here are two delectable recipes to make the extra time well worth it!:

 

 

I have experimented with two new sourdough recipes over the past few days, and they are both great- I think my favorite is the rye loaf... my bread-loving-daughter seems to enjoy the pumpernickel.  The loaves follow the same general directions, so I am putting them into the same post.

 

Rye Sourdough:

1/3 c sourdough starter

1 3/4 c water

1 3/4 c rye flour

1 3/4 c unbleached wheat flour

2 T maple syrup

1 3/4 t salt

zest one orange

 

Pumpernickel Sourdough:

1/3 c sourdough starter

1 3/4 c water

1/3 c molasses

3 T cocoa

1 3/4 t salt

1 1/2 c unbleached wheat flour

1 c rye flour

1 c whole wheat flour

 

Directions for BOTH recipes:

Mix all ingredients (the dough will be wet but firm).  Let rest 15 minutes.

Sprinkle dough with flour, then mix again.  Let rest 15 minutes, then repeat.

( I usually mix with a wooden spoon- just scrape and flip the dough into the middle until incorporated.)  Click here for a great website with more detailed instructions for sourdough :)

 

Here's what your dough should look like at this point.  It should hold its shape pretty well- if it is too wet, just add more flour until it is very stiff.

 

 



 

By the last sprinkle/mix, your dough should be stiff enough to handle.  Move it to a floured surface and clean out your bowl.  You may want to momentarily knead the dough and form into a ball before putting it back into the clean bowl. 

 

Cover the dough with a thick, wet cloth or plastic wrap to keep the dough from going dry.  Let dough sit overnight (12 to 15 hours).

 



 

 

After the first rise period, you are ready to shape your dough.  I made mine into a boule (French for "round")... you could also make a batarde (an oblong loaf).  Click here to view a great video on how to shape your loaves.

 

In the picture above, I have used a stainless steel bowl instead of a banneton (proofing basket).  I lined it with a floured towel and placed the dough inside, seam side UP.  Then, let the dough rise (covered with towel or plastic) for another 1- 1 1/2 hours.

 

Heat your oven to 450 degrees F about half-hour before the rise is finished.  Be sure to heat your baking stone, too!

 



 

 

When the second rise period is up, use your peel (I used a piece of cardboard) to flip the bread out of the proofing "basket".  Be sure to flour the bread so that it won't stick to the peel when you slide it onto your baking stone.  Brush off the excess flour, then cut some shallow slits in the bread skin with a sharp blade.  I used a clean blade from a utility knife/ box cutter.

 

As you are shutting the oven door, throw about 1/3 cup water onto the oven floor.  If you have a gas oven, place a shallow pan on the lowest rack before you heat the oven and use that to catch the water.  The steam will help set the crust on your loaf!

 

Bake for 20 minutes, then reduce the temp to 400 degrees F for 10 minutes more.

 



 

 

Here is my loaf-almost done!  When you slide the bread off your "peel", be sure to use quick movements and put bread as close to the center of your stone as possible.  ( I bought this stone at a discount store for about $10)

 

Check the internal temperature of your loaf before removing from the oven.  It should be 200 degrees F- I use an instant-read thermometer.  If the loaf is too cold, lower the oven temperature to 375 and bake for another 10-15 minutes.

 



 

 

The finished loaf!  It could be in a bakery window, right?!

 

 



 

The pumpernickel loaf was amazing- not too heavy, with a crispy crust and lots of flavor!  My rye didn't rise quite as much but was really tasty!  Be sure to eat with plenty of butter :)

Enjoy! 

Homemade Tarte aux Poires

I have to admit- I am not the biggest fan of pears.  I always seem to buy them either when they're too hard or too soft, or they just have a funky texture!   But, cooking them takes care of all of these problems, and the taste is fabulous when mixed with a little cream and butter :)

 

 

 

For the crust, I used a recipe from The Junior League of Lafayette, Louisiana.  It called for shortening and white flour, so I tweaked it to make it better- and was it tasty!

For the crust:
1.5 c spelt flour, sifted + enough to work with hands
1/2 c butter or coconut oil, solid but not too hard
1/2 t baking powder
1/4 t sea salt
1 egg + milk to make it fill 1/4 cup

Mix flour with fat with a fork or pastry cutter.  Then add the rest of the ingredients until dough is soft and will not stick to your hands (I added a little more flour and worked it with my hands).

Roll out dough to 1/4" thickness and place in 6"x9" rectangle pan -OR- 9" pie pan.
Keep the trimming to make top crust.

Filling:
I had about 8 pears, sliced to make disks, about 1/4" thick. (Place pear on its side and slice from top to bottom, discarding any seeds and stem)
Baste the pears with a mixture of 1/2 honey 1/2 water, heated to combine.  This may take about 1/2 cup of each.  Then, broil the pears on a greased cookie sheet until slightly browned.

Place pears onto crust, then pour over top:
1/2 c cream, mixed with 2 T sugar,  1/2 t salt, and 1/2 t cinnamon

Then, cut up one stick of butter into T pieces and scatter over the filling.

Cover with remaining strips of crust and bake at 400 F for 15 minutes.
Reduce heat to 350 F and bake for an additional 60 minutes.

This tarte is best eaten cold and topped with whipped cream or ice cream!  Enjoy!

Homemade French Dressing

When I lived in France while in college, I stayed with a family that had a great love of food. They not only made homemade sparkling apple cider but a variety of other things I had never even heard of before... One of my host father's special secrets was his salad dressing. It was nothing like I'd ever tasted before and made with real, fresh ingredients- not at all like "French dressing" at the grocery store. In fact, I never saw any "French dressing" in France! I think that is an American invention.




Here is what you'll need for my easy-peasy version of French vinaigrette:

1/4 c virgin olive oil (or other salad oil)
1/8 - 1/4 c raw apple cider vinegar- start with less and add more, if desired
splash red wine vinegar
1 1/2 t Dijon mustard
pinch sea salt
dash black pepper
drizzle heavy cream (optional)

Put all ingredients in a cheap plastic squeeze bottle and give it a good shake. I especially like this dressing on my daughter's Salade Nicoise. :) Use liberally over any greens!

Homemade French Roast Chicken

When I think of French cooking, I naturally think of lots of butter and juicy flavor. This recipe is no exception! I learned how to make this from Julia Child's cookbook ( I checked out Vol. 1 twice), and have since made it hundreds of times. It is one meal that my kids thoroughly enjoy and can be paired with anything from baked potatoes to cream cheese and spinach!





First, you will need a good quality chicken. I usually get mine from a local butcher, but you can also buy them direct from local farms.

In addition to a chicken, you will need:
1 large onion, roughly chopped
3 large carrot, roughly chopped
about 1/2 stick unsalted butter (1/4 cup)
sea salt

Pre-heat oven to 425 degrees.
Pat the chicken dry, then coat it generously with about half the butter. Salt the inside of the chicken with sea salt. Place the chicken in a heavy-duty pan (I used a large cast iron skillet) on its back. Lightly salt the outside with sea salt.

Brown the chicken on each side for 5-7 minutes each (on back, then on sides). Baste the chicken in-between with the remaining butter and a basting brush. I find that a large spoon, placed in the bottom side of the chicken is a good way to turn it without tearing the skin.

When the chicken has browned on all sides, keep it on its side. Add the chopped veggies and reduce the oven temp to 350 degrees. By this time, there should be enough butter and drippings in the pan to use for basting. Baste the chicken again before closing oven.

After adding the veggies, baste the chicken every 15 minutes for the remainder of the cooking time. Flip the chicken to its other side half-way through. Roll the bird onto its back about five minutes at the end.

One good way of checking to see if your chicken is fully cooked is to cut the skin between the breast and the leg. If the juices are golden, it is cooked. If the juices are pink, put your bird back into the oven for 10 minutes intervals until the pink is gone.

My bird was a little over 5 lbs, and I let it cook (total time) for 1hr 30minutes. You can adjust this according to the weight.

The veggies in the basting juices are delicious, and add flavor to the chicken, also! Use them as a garnish for the meat. You can also throw some baking potatoes into the oven when your bird has about an hour left to cook. I use a cast iron skillet with a lid to bake my potatoes, after having coated them with coconut oil and salt.

Another great side would be cream cheese and spinach! Just cook a bag of frozen spinach according to package directions, then drain most of water. Add 4-6 oz cream cheese (cubed) to spinach, then season with salt, pepper and nutmeg. This is my favorite way to eat spinach!

Make sure you save your chicken carcass for making stock! Here's a video to show you how :)
I don't usually brown the bones before throwing them in the stock pot, and I incorporate the drippings from the iron skillet in my stock- Yummy!

Homemade Mousse au Chocolat

When my daughter was planning her birthday party menu, this chocolate-y dessert was on top of her list. With a mixture of pastured eggs, raw cream, chocolate and very little sugar, it was something I could definitely say "yes!" to...





What you will need:

12 oz dark chocolate (preferably 70%-80% cocoa content. We chose Hageland "Uganda" Belgian chocolate, which is 80% cocoa.)
1/2 c raw milk
4 T organic powdered sugar
6 eggs-separated
dash of salt
3/4 c raw cream

Melt the chocolate with the milk in a double boiler over low-med. heat, then transfer to large bowl.
Beat the 6 egg yolks with the sugar until creamy yellow-stir them into warm chocolate mixture. Beat the 6 egg whites with a pinch of salt until stiff peaks form- fold into chocolate mixture.
Beat the cream until thick-fold carefully into chocolate mixture.

When everything is mixed, cover and chill in refrigerator for at least 4 hours. We left ours in the fridge overnight, and dug into it the next day. Wow! This mousse is just sweet enough and bursting with chocolate-y goodness.

Note: When I was in high school, our family hosted a Belgian exchange student. She made this dessert for our family and friends, and I fell in love with it! This version of Aurore's mousse au chocolat is just as good as I remember :)

Salt Is GOOD For You!

A friend of mine is trying so hard to lose a little weight. She has succeeded in losing 30 lbs already! But, now that most of the weight is off, her blood pressure is high. Her problem reminded me of an article I read about refined salt and its effects on the body. I asked her what kind of salt she used, and sure enough, she showed me a container of processed "sea salt".

Just because it says "sea salt", don't think it's any better than the cheaper "table salt" that is sold on the same shelf! If it is white, chances are it has been stripped of its trace minerals. A simple rule to go by is: Don't buy white salt. The salts I use are pink and grey...

Salt (in moderation) is actually good for you. I am talking about the God-given, natural, mineral-rich salt that comes from our Earth's many salt deposits and oceans. The only thing it has in common with refined, white salt is that it also contains sodium chloride. That is where the similarities end.

In Debbi Pearl's article, Salt is Good , she explains that high blood pressure (as well as other conditions) is brought about by a mineral imbalance. This imbalance is caused by eating refined, mineral-stripped salt and products that contain refined salt. It makes total sense to me! Natural, unrefined salt has minerals that help your body function- without these essential minerals, how can you expect your body to function as it should?

Trace minerals are necessary for your body to function properly. Redmond Real Salt, a pourable, pink salt from an ancient sea bed in Utah claims to have over 50 minerals in addition to sodium. This is the salt I serve to my family in a shaker on the table. It not only seasons their food but gives them many trace minerals without having to swallow a pill.

Celtic Sea Salt is a grey salt made in northern France from sun dried ocean water. It is the chosen salt of gourmet chefs. I have used this salt for cooking in liquid because the crystals can be very large and season best when dissolved. It is not ideal for putting in a salt shaker, and can stick together because of its high moisture content. Celtic salt contains all 82 of the essential trace minerals a body needs to function properly! It replenishes electrolytes to prevent dehydration and can be good for digestion.

I use unrefined salt to keep my body in balance. Try it and you'll see!

For more information on salt, please read this article by Jon Barron, author of Lessons From the Miracle Doctors- A Pillar of Salt

disclaimer: I am not a doctor. I urge you to do your own research on salt before making any dietary changes for yourself or your family.