It may not surprise you that I greatly enjoy bread. I made my first Fougasse a few months ago and haven’t stopped with various toppings. A Fougasse is a bread, typically with some design, containing and topped with seasonings: olives, sun-dried tomatoes, meats, artichoke, jalepenos, etc… A frenchman’s pizza equivalent if you will. I cannot do the flavour and texture justice by describing it. Just try it.
I first had this as muffins at a friend’s house a year or so ago. It is rare that I have a craving for something a few weeks or months after eating something without having thought about it since. The tart yogourt flavour is what makes this simple cake so special. Unfortunately I have been unable to reproduce the flavour with anything but quark, a typically German yogourt made using sour milk, isn’t very accessible outside Europe as far as I know. The great appeal of this loaf, besides the flavour, is the complete simplicity of preparation.
I have been making meringues for a very long time – since I was ten. It has always been a bit of a surprise as to how they come out. Often they are sticky like caramel on the inside, or soft like the top of a key-lime or lemon pie. Ideally they should be crunchy throughout without any large bubbles. Recently I was given some key tips for making more uniformly crunchy meringues.
Julia knew someone who worked in a restaurant with a great sun-dried tomato pesto. It’s been buried in our recipe book for too long. It’s amazing.
Servings: Pasta sauce for 8
Preparation: 20 minutes
Gougères are puff pastry with cheese. While the ingredients are few and common, the labour of mixing the pastry dough is physical. I sit and place the pot between my knees so that I can stir with both hands using a strong spoon. I have broken a wooden spoon before. The cougères are great with soup as a side dish or as an appetizer when you have guests over. I often make a double batch and freeze 2/3 for future meals.
Crêpes are one of the most overrated dishes – in terms of difficulty. If you make them people are overly impressed. Crêpes are a complete meal. Fill them with savoury for the main course and then sweetness and fruits for dessert. I added blended spinach to the batter for a nice change. By all means try it without for the first time.
I recently learned that this cake is the equivalent to a cooked ‘mousse au chocolat’. This explains why it is so damn good. This is a cake that I am regularly asked to make due to its extreme yumminess. I have had other chocolate cakes that I would make regularly before I discovered this one. I haven’t made the previous ones since. The name L’Indemoulable translates best as The Unremovable.
I’ve posted another pancake recipe in the past but it doesn’t quite have the fluffy texture of Julia’s recipe. I believe this recipe is more enjoyable if you are willing to take a few extra moments to beat the egg whites.
I discovered this dessert much too late considering how delicious it is. Pavlovas are great in the summer allowing you to place an abundance of fruits on a bed of meringue and whipping cream. These are very simple and quick to make but must bake for 90 minutes. They are very impressive at the finish and are always completely consumed by guests.
Pecan pies are good, delicious even. However, the tastiness is partly due to the less than health ingredient corn syrup. I decided to try and replace the syrup with a healthier more flavourful ingredient – chestnut puree. It worked as expected – less sweet with a balanced pecan and chestnut flavour. Even Julia who does not like chestnuts enjoyed it.