Mediteranean Savory goat cheese Crumble

Serve 4 to 6 miniatures

(1) Prepare a “Mini ratatouille” with the following ingredients

1 large eggplant (330 gr or 12 oz)
2 zucchinis (295 gr or 11 oz)
1 red Pepper (200 gr or 7oz)
3 big tomatoes (850 gr or 30 oz)
1 onion
2 cloves garlic
Herbs of Provence

1 cup of olive oil

Salt & Pepper

1. Prepare the  ratatouille by cutting into the small pieces the eggplant, the zucchinis and pepper.
2. Heat the olive oil into a pan and cook each vegetable separately and sprinkle with herbs of Provence, salt & pepper, and place the cooked vegetables on the side.
3. In same skillet pan cook the diced onion. Peel the tomatoes and cut into small pieces.
4. Return the drained vegetables in the pan, add the tomatoes, season and cook for an extra 5 to 10 minutes over low heat. Let Cool.

(2) Preparation of Cream goat cheese

120 gr (4,23 oz) of fresh goat cheese
10 cl of liquid cream
2 soup spoons of olive oil
salt & pepper

1. Melt the heavy cream and the goat cheese cheese on the stove and use a wooden spatula to mix.
2. Stir in the olive oil, the salt and pepper. The cream goat cheese is now ready!

(3) Preparation of the batter for the crumble

200 grams (7,05 oz) of flour
100 grams (3,5 oz) of butter
50 g (1,7 oz) of grated parmesan

1 egg yolk

1. Prepare the crumble topping by mixing flour, softened butter, grated Parmesan, egg yolk
2. Place the dough and preheat the oven to 350 F (180 c)
3. Spread the crumbs of dough on a cookie sheet and bake until brown.

The final touch:

(1) Display “the ratatouille” at the bottom of the miniatures, (2) add the cream of goat cheese, with a small spoon, and finally (3) add the crumbs of crumble pastry.

There you go !!

Estee’s favorite Sand Cookies

Makes ~ 25 cookies

Ingredients :
225 gr (8 oz) of soft butter
100 gr (3.5 oz) of powder sugar
1 teaspoon vanilla extract
A pinch of salt
320 gr (11.3 oz) of flour

Directions :
1. Preheat the oven to 350 F
2. In a bowl, mix all the ingredients together. Use your hands to make a homogeneous batter
3. Divide the batter into 3 portions. Form a ball for each one and roll with your hands to make 3 ‘’sausages.’’ Place in refrigerator  for an 1 hour to cool.
4. Roll the dough (in sausage shape) into powdered sugar
5. Cut strips of 1.5 cm (0.40 inch) thick
6. Place the cookie dough on a cookie sheet covered with wax paper and bake for 30 minutes and let cool.

You can serve these sand cookies plain or accompanied with either Nutella or jam !! They are delicious and make a great snack for kids.

My very rich Chocolate Mousse

In lovely memory of Julia Child, Master chef and teacher, who had she lived today would have turned a 100 years old this Wednesday. Well known for her sophisticaed french dishes, she was also fond of chocolate. This inspired me despite the warm weather in Boston, to prepare my very rich Chocolate mousse prepared with my beloved 70% cocoa Valrhona chocolate. This decadent mousse has a deep chocolate and creamy taste and is best if served cold. Bon appétit !

Serves 6 persons
10 min of preparation
2 hours of cooling

Ingredients:
200 grams (7.05 oz) of dark chocolate Valrhona
50 grams (1.7 oz) butter
100 grams (3.5 oz) of creme fraiche
25 grams (0.90 oz) powder sugar
3 eggs

Directions:
1. Melt chocolate and butter together in a “bain marie”
2. Separate egg yolks from whites
3. Mix the “crème fraiche” with the egg yolks and then add the powder sugar
4. Add to this preparation the melted chocolate and butter and mix well
5. Beat the egg whites until stiff and gently fold into the chocolate mixture
6. Pour into the container of your choice
Cool at least 2 hours in refrigerator before serving
Optional: Place red fruit on top of the Mouseeand sprinkle w/ either praline or pistachio shavings.
I personnally love the  rasberries and chocolate !  Enjoy

The Simpliest Valrhona Chocolate Cake Ever …

This cake is a delight for adults and children .. It’s a hit everytime I serve it either as a dessert or for a “gouter”.

It is easy to bake, and you really taste the aroma of the Valrhona chocolate ... (which for me is the best chocolate for baking)

I buy my Valrhona chocolate (70% cocoa) at either Trader Joes’ or Whole Foods. Enjoy !!!

 

Serve 6 to 8 people
5 minutes of preparation
18 minutes of cooking
2 bowls
1 round pan anti adhesive of 20-cm diameter

200 grams (7.05 oz) of dark chocolate Valrhona 70% of cocoa
200 grams (7.05 oz) butter
5 eggs
1 table spoon of flour
200 grams (7.05 oz) of sugar

1. Preheat oven to 375°F
2. Melt the chocolate in “a bain marie” with the butter. Add the sugar and let cool slightly.
3. Incorporate the eggs one by one, stirring well with a wooden spoon after each egg addition.
4. Finally add the flour and smooth.
5. Pour into the pan and bake for 18 minutes.

The cake should be lightly cooked in the middle half.

Remove from oven, unmold and let cool quickly and rest.

Serve with fresh berries and/or “creme fraiche”