très chic et faim

Qu’est-ce qu’un bon livre?

#TGIF. The weekend is finally here. Enjoy the small taste of spring weather this Saturday by ordering your café au lait at Barnes & Noble so you can pick up a little Paris for the park. These are some of my favorite Parisian paperbacks that offer a unique marriage of fashion et food. Forget your library, de livres of love stories were written to be stored next to your Le Creuset or Louboutins.

Lunch in Paris: A Love Story, with Recipes by Elizabeth Bard

In Paris for a weekend visit, Elizabeth Bard sat down to lunch with a handsome Frenchman—and never went home again. Was it love at first sight? Or was it the way her knife slid effortlessly through her pavé au poivre, the steak’spink juices puddling into the buttery pepper sauce? LUNCH IN PARIS is a memoir about a young American woman caught up in two passionate love affairs—one with her new beau, Gwendal, the other with French cuisine.

Forever Chic: Frenchwomen’s Secrets for Timeless Beauty, Style, and Substance by Tish Jett

For any woman who last saw forty on her speedometer comes a sparkling new primer for aging—the French way—with grace and style. Frenchwomen of a certain age (over forty) are captivating and complex. They appear younger than their years and remain stylish throughout their lives. American-born journalist and blogger Tish Jett has lived among the French for years and has studied them and stalked them to learn their secrets. Exploring how their wardrobe, beauty, diet, and hair rituals evolve with time and how some aspects of their signature styles never change, Jett shows how Frenchwomen know their strengths, hide their weaknesses, and never talk about their fears, failures, or flaws. After all, in France, beauty, style, and charm have no expiration dates!

Paris, My Sweet: A Year in the City of Light (and Dark Chocolate) by Amy Thomas

Forever a girl obsessed with all things French, sweet freak Amy Thomas landed a gig as rich as the purest dark chocolate: leave Manhattan for Paris to write ad copy for Louis Vuitton. Working on the Champs-Élysées, strolling the charming streets, and exploring the best patisseries and boulangeries, Amy marveled at the magnificence of the City of Light. Part love letter to Paris, part love letter to New York, and total devotion to all things sweet, PARIS, MY SWEET is a treasure map for anyone with a hunger for life.

Paris Street Style: A Guide to Effortless Chic by Isabelle Thomas and Frederique Veysset

One city always seems to win the award for most-wanted style—Paris, where people walking down the avenues mix timeless and trendy pieces in a way that appears effortless. French fashion writers Isabelle Thomas and Frédérique Veysset break down the “je ne sais quoi” of Paris street style, describing the essential elements that should be in everyone’s wardrobe. Starring both fashion icons and anonymous women met on the streets of Paris and richly illustrated with hand-drawn sketches and Veysset’s striking photographs, Paris Street Style is an inspirational fashion guide that will allow you, no matter where you are from, to cultivate an everyday style of timeless glamour, careless, easy chic—votre style français.

go for the gold

Let the Sochi games begin. With winter weather below freezing, cheering on #TeamUSA during Friday’s Opening Ceremony felt like we had a front row seat to the Winter Olympic Games. Trey and I warmed up with Ruby by our side, a bottle of another Team’s wine and my stovetop burning as bright as the Olympic Flame. Go for the gold with our Sochi Squash Soup, Medal-Winning Corn Muffins and Double Axel Chocolate-Crème Fraîche cookies. With a team of ingredients this good, there is sure to be no #SochiFail in your kitchen.

Butternut Squash Soup

4 c butternut squash, peeled and cubed

6 c chicken stock

2 Tbsp. EVOO

1/4 c heavy cream

1 onion, chopped

1 clove of garlic, minced

3 Tbsp. unsalted butter

1 tsp. pepper

1 tsp. kosher salt

1/2 tsp.  cinnamon

1/4 tsp. cayenne pepper

1. In a large pot, saute onions and garlic in EVOO until tender. Add squash, stock, salt, pepper, cinnamon and cayenne pepper. Bring to a simmer and cook until squash is tender to mash with a fork around 20-25 minutes.

2. With a slotted spoon, remove squash and puree. Mix squash puree, butter and cream in soup. Add a garnish of basil or rosemary.

Gluten Free Rosemary Maple Corn Muffins

1 c gluten free cornmeal
1 cup spelt flour (or regular ap flour)
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
2 Tbsp finely chopped rosemary
3/4 c unsweetened almond milk
1/2 c maple syrup
1/2 c canola oil
1 tsp apple cider vinegar

1. Preheat oven to 350 degrees.

2. In a large bowl, whisk together all of the dry ingredients.

3. In a smaller bowl, whisk together the wet ingredients.

4. Pour the wet ingredients into the bowl with the dry ingredients and, using a wooden spoon, stir together until just combined. Don’t overmix.

5. Fill muffin cups 3/4 of the way full, and bake 18-20 minutes.

6. Let them cool in the pan for 5-10 minutes, remove them, and let them finish cooling on a wire rack.

Recipe from Love and Lemons.

Chocolate-Crème Fraîche Cookies

Cookie Ingredients:

16 oz. bittersweet chocolate
¼ c coconut flour or all-purpose flour
1½ tsp baking powder
1 tsp kosher salt
1½ c brown sugar
½ c unsalted butter, room temperature
4 large eggs
2 tablespoons crème fraîche

Crème Fraîche Ingredients:

1 c heavy cream

2 Tbsp. greek, plain yogurt

1. Make crème fraîche 24 to 48 hours before. In a jar, combine cream and yogurt and let sit at room temperature.

2. Preheat oven to 350 degrees. Melt 8 oz. chocolate in double boiler over stovetop. Let cool.

3. Whisk flour, baking power and salt in small bowl. Using an electric mixer, beat brown sugar and butter. In a small bowl, beat eggs then gradually pour in brown sugar and butter mix. Add crème fraîche and melted chocolate. Mix in dry ingredients and remaining 8 oz. chocolate chips. Cover and chill dough for at least 1 hour.

4. On parchment-lined baking sheets, roll dough in tablespoon-sized amounts, 2″ a part. Cook for 18-22 minutes.

Cookie recipe modified from Bon Appetit. 

a few of my favorite things

#67 Work at a vineyard. #41 Go to the Olympics. #20 Read all works of Shakespeare. These are a few of my favorite things…that I want to complete on my bucket list. The entire list features 77 items that I would like to experience during the days of my life. #40 Taste a cloud. Might be one of the more whimsical adventures on my list, but these mint meringue macarons are pretty close to checking it off. Perfect for a holiday party or dusted in gold glitter for wedding favors, these melt-in-your-mouth delights have a touch of sugary romance that will make you want to whip up a dozen in all pastel palettes.

Mint Meringue Macarons

2 egg whites

1/8 tsp cream of tartar

1/8 tsp salt

 1/4 tsp peppermint extract

1/4 c sugar

1/2 confectioners’ sugar

Food Coloring

1. Preheat oven to 250 degrees. With an electric mixer, beat egg whites, cream of tartar, salt and peppermint extract at low speed. Add both types of sugar in tablespoons at a time  while increasing the speed of the mixer as the meringue begins to form from soft peaks to stiff, glossy peaks.

2. On a parchment-lined baking sheet, drop the firm meringue with a large serving spoon and swirl at the top. Repeat to form cookies with remaining meringue. Bake for 60 minutes. Remove from heat.

3. Once cooled, sandwich same-size cookies together for macarons with desired filling such as whipped cream or raspberry buttercream frosting,

first bites of fall

As soon as Texas weather starts to sink into the low 80s I feel like I can officially pull out my fall favorites; burlap table runners, pine cones and organic pumpkin puree. Somehow I always find a way to put a little pumpkin in everything. This time it wasn’t the pumpkin as the conversational ingredient in my Le Creuset stoneware, instead a bit of homegrown basil made me fall even more in love with that seasonal pumpkin flavor.

Pumpkin Basil Bread

2 1/2 c whole wheat flour, sifted

1 c organic pumpkin puree

2 eggs

2/3 c water

1/2 c extra virgin olive oil

2 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. cloves

1 c sugar

1 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

3 Tbsp. basil, finely chopped

1. Preheat oven to 350 degrees. Combine flour, sugar, cinnamon, nutmeg, cloves, salt, baking soda and baking powder.

2. In a separate bowl,  mix together pumpkin puree, eggs, water and evoo. Stir in dry ingredients into puree mixture and add basil.

3. Pour into greased loaf pan. Bake 40-55 minutes and let cool on a rack. Pair with a sprig of basil.

 

banana pudding, baby

Treats n’ snoozin’, snoozin’ n’ treats. That’s the life Miss Emma Grace has in store for her as the most precious baby girl born into our group of friends. A homemade homecoming of banana pudding topped off with fresh, whipped cream seemed to be the sweetest way to celebrate this future Baylor Bear, woman president and heartbreaker. For Emma.

Banana Pudding

3/4 c sugar

2 Tbsp. flour

4 bananas, sliced

2 c milk

1 Tbsp. vanilla extract

4 egg yolks

1 Tbsp. cornstarch

1 tsp. of salt

Whipped Cream

1 c heavy whipping cream

1 Tbsp. powdered sugar

1. In double broiler, combine  sugar, cornstarch, flour and salt. Slowly add milk and stir constantly until custard thickens.

2. In a separate bowl, beat egg yolks and temper with custard mixture, then add to the remaining custard. Remove from heat and stir in vanilla extract. Let cool.

3. Using a large electric mixer, mix the heavy whipping cream and powdered sugar to form the fresh, whipped cream.

4. Serve with vanilla wafers.

sweetness of summer

The savory summer weather of late night dinners on the patio are just around the corner. I love having friends over for a light meal and an even sweeter dessert to catch up and enjoy time under the stars. There’s something about the thick, Texas air that makes me crave the coolness of watermelon. This featured appetizer is a great idea for a large party or small gathering. Finish the night with seasonal banana pudding and a dollop of fresh whipped cream to start your summer off on the right dish.

Watermelon with Mint & Feta

Watermelon, cubed
1/4 c Feta cheese
1/4 c Mint, chopped
2 Tbsp. Extra Virgin Olive Oil
2 Tbsp. Balsamic Vinegar
Pinch of Salt
Pinch of Pepper

1. Combine feta, mint, extra virgin olive oil, balsamic vinegar, salt and pepper.
2. Place mixture on top of watermelon squares and serve with party skewers.

Banana Pudding with Cream

1/3 c sugar

1/3 c cornstarch

3 c milk

3 c vanilla wafers

3 bananas, thinly sliced

6 eggs, separated

1 c heavy whipping cream

1 Tbsp powdered sugar

4 Tbsp butter

1 Tbsp pure vanilla extract

Pinch of Salt

Optional: Pistachios, shelled and minced

1. Preheat oven to 375°F. In a large saucepan, combine sugar, cornstarch and salt. Mix well. Add milk. Over medium heat, continue to stir until thickened and boiling. Remove custard from heat.

2. In a small bowl, whisk egg yolks, then add in 1/2 cup of hot custard until blended. Pour mixture back into saucepan of custard and cut for an additional 4 minutes. Add vanilla and butter until well blended. Refrigerate at least 4 hours before serving.

3. Using a large electric mixer, mix the heavy whipping cream and powdered sugar to form the whipped cream.

4. Spoon chilled banana pudding in individual serving bowls, top with whipped cream and vanilla wafers.

Optional: Add minced pistachios on top for nutty flavor and crunch.

basket of sweets

Easter time is always my favorite time of the year. I think Texas hill country wildflowers, a sunny Sunday morning and my mom’s coconut cake. Since my mom won’t share her coconut cake recipe with me, I thought I would do the second best thing and enjoy a batch of coconut macaroons toasted just enough to make your fingers stick together. For the lovers of desserts that are not too sweet, whip up a basket of brown sugar pound cake cupcakes with browned-butter frosting for your guests to enjoy after hours of  Easter egg hunting. Pastels and pastries to you and yours this Easter Sunday!

Coconut Macaroons

3  large egg whites
1/2  c  sugar
1/2  tsp  pure vanilla extract
1/4  tsp  kosher salt
1  14-oz. package sweetened shredded coconut

1. Heat oven to 325° F. Line 2 baking sheets with parchment.
2. Vigorously whisk together the egg whites, sugar, vanilla, and salt in a medium bowl until glossy, foamy, and the sugar is mostly almost dissolved. Fold in the coconut, stirring until evenly combined.
3. Using a small ice cream scoop, drop the batter in mounds (about 2 tablespoons each) 1 inch apart on the prepared baking sheets. Bake, rotating the sheets halfway through, until golden brown, 20 to 25 minutes; let cool completely. The macaroons will keep for up to 5 days at room temperature in an airtight container.

Recipe from RealSimple.com.

Brown Sugar Pound Cake Cupcakes with Browned-Butter Frosting

3 c sifted all-purpose flour
2 tsp baking powder
1/2 tsp salt
8 oz. (2 sticks) unsalted butter, softened
2 1/4 c packed light-brown sugar
4 large eggs, room temperature
3/4 c buttermilk

Browned-Butter Frosting Ingredients

4 Tbsp. unsalted butter
1 c sifted confectioner’s sugar
1 tsp pure vanilla extract
1 to 2 Tbsp. milk

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add buttermilk.

2. Reduce speed to low. Mix remaining wet ingredients in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each full.

3. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.

4. In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 10 minutes. Remove pan from heat, and pour butter into a bowl, leaving any burned sediment behind.

5. Add sugar, vanilla, and 1 tablespoon milk; stir until smooth. If the icing is too thick, add the remaining tablespoon milk, a little at a time, until consistency is spreadable. Let cool 5 minutes. Use immediately.

Recipe from MarthaStewart.com.

supporting side dishes

Filet mignon, a salmon steak and a perfectly roasted chicken often get all the attention. It’s time to share the stoplight with these supporting side dishes that will make your guests ask for more. These recipes feature a perfect party appetizer, side dish and a ramekin dessert that guests can serve up individually and talk about long after the party is over.

Lillyan’s Whipped Goat Cheese with Heirloom Tomatoes

4 Tbsp. heavy cream
4 oz. goat cheese
Baguette, sliced
4 Tbsp. extra virgin olive oil
Heirloom tomatoes, sliced
2 Tbsp. green onions, chopped
2 Tbsp. extra virgin olive oil
1 Tbsp. balsamic vinegar
Kosher salt and ground black pepper

1. In an electric mixer, whip together heavy cream and goat cheese.

2. Brush 4 Tbsp. of EVOO on baguette slices and toast in the oven until golden. Remove from oven and let cool.

3. Spread whipped goat cheese on each toasted baguette slice and add tomato slices. Drizzle 2 Tbsp. of EVOO and balsamic vinegar. Finish with salt, pepper and green onions.

Red Quinoa with Roasted Pistachios and Parsley

1 Tbsp. olive oil
1 shallot, finely chopped
Kosher salt and freshly ground black pepper
1 c quinoa, preferably red, rinsed well in a fine-mesh sieve
1 1/2 c low-sodium chicken broth or water
1/4 c unsalted, shelled raw pistachios, chopped
3 Tbsp. chopped flat-leaf parsley
1 Tbsp. chopped fresh mint

1. Heat oil in a medium saucepan over medium heat. Add shallot, season with salt and pepper, and cook, stirring occasionally, until soft, about 5 minutes. Add quinoa and cook, stirring frequently, until quinoa starts to toast and smell nutty, about 5 minutes. Add chicken broth and bring to a boil.

2. Stir in quinoa, reduce heat to low, cover, and simmer gently until quinoa is tender, 25-30 minutes (15 if using white quinoa). Remove pan from heat, fluff quinoa with a fork. Cover; let stand for 5 minutes.

3. Fold pistachios, parsley, and mint into quinoa. Season with salt and pepper

Recipe from bonappetit.com.

Honey-Lemon Custard with Fruit

2 c heavy cream
4 Tbsp. honey, divided
3 Tbsp. sugar
1/2 vanilla bean, split lengthwise
3 2-inch strips lemon peel
6 Tbsp. fresh lemon juice, divided
1/4 c light rum
1 c berries or sliced mango

1. Place ramekins on a rimmed baking sheet. Heat cream, 2 Tbsp. honey, and sugar in a small saucepan over medium heat until just beginning to simmer. Scrape in seeds from vanilla bean; add bean. Add lemon peel; remove from heat. Let steep for 5 minutes (cream should register about 160° on an instant-read thermometer). Remove vanilla bean and peel. Gently stir in 5 Tbsp. lemon juice.

2. Divide custard among ramekins and chill to let set for at least 1 hour or, covered, up to 1 day.

3. Whisk remaining 2 Tbsp. honey and 1 Tbsp. lemon juice with rum in a small bowl. Stir in fruit; let sit until juicy, about 1 hour. Serve with custard.
Recipe from bonappetit.com.

down, set, bake

Ready for some football? Treat your Super Bowl Sunday guests to more than just salsa and hot wings. By whipping up some football fun cupcakes, your guests can cheer on their team and have a sweet Sunday too.

Football Fun Cupcakes

A dozen cupcakes
Green icing
White icing
Chocolate-covered almond

1. Frost a cooled cupcake with green frosting to look like grass

2. Place a chocolate-covered almond on top, then use white icing to create football laces.

3. Enjoy & cheer for your team!

dessert goes to the dogs

In my college days living in the Collins Hall dorm, my roommates and I spent our Thursday nights watching Grey’s Anatomy, refresh our Facebook feeds during the commercials, all while gathered around a bowl of puppy chow. There is something about the combination of melted chocolate and peanut butter with a bag of powdered sugar on top that just brings people together. This Saturday night, when Trey and I started craving something sweet my mind immediately took me back to my Collins kitchen days and 30 minutes later, we too had a bowl of puppy chow. It may not have been a Thursday night and a Joseph Gordon-Levitt movie was playing instead of McDreamy, but no matter who you are gathered with, puppy chow is still as sweet.

Grown-Up Puppy Chow

8 c rice cereal
1 c dark chocolate chips
1 c creamy peanut butter
1 c dried berries
3 tsp vanilla extract
4 c powdered sugar

1. Melt chocolate in a double broiler, by placing a small amount of water in the bottom pan, the water should not touch the top pot.  Place the chocolate in the top pot and start heating.  Stir frequently until chocolate is just melted. Mix in rice cereal and dried berries.

2. In a microwave-safe bowl, melt peanut butter in microwave, starting at one minute until smooth. Stir in with chocolate, rice cereal and dried berries. Add vanilla extract to mixture.

3. Pour mixture into gallon-sized plastic bag with powdered sugar. Shake the bag until all of the mixture is coated with powdered sugar.