Thursday, April 22, 2010
So I kinda have this thing with Paris. I can honestly tell you that I've been in love with Paris for more than half my life. Ever since 6th grade when Ms. BlahBlah gave us our annual country project. I don't remember exactly how it was done. I think we drew for position and then got to pick our country. All I know is that I got France and it was then my love affair with all thing French began.
In high school my friends convinced me to take Latin and I eagerly agreed as a) I wanted to hang out with my friends and b) thought I was going to be a lawyer and Latin seem like a good idea. In college when I had to pick a language I naturally went with Francais. Je voulais français! A couple years later and I could only parle un peu français. Then I came across a book, a wonderful book, a gift from the gods. I began reading The Sweet Life In Paris by David Lebovitz and I fell in love again.
The Sweet Life In Paris is a great book. Even if you are only a casual reader I would recommend it 100%. David weaves recipes and stories together in a magical way. And the recipes, oh wow, the recipes. If nothing else, oh the recipes- they are très excellent!
Bouchees Chocolat au Yagourt (Chocolate Cupcakes)
by David Lebovitz, The Sweet Life in Paris
7 oz Semi-sweet chocolate chips (or chopped)
1/2 cup vegetable oil
1/2 cup Greek yogurt (or plain whole-milk if you prefer)
1 cup sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon coarse salt
Preheat oven to 350 F. Grease a 12 cup muffin pan. In a double broiler melt the chocolate with 1/4 c of the oil until smooth. In another bowl, mix the remaining 1/4 cup oil with the yogurt, sugar, eggs, vanilla and almond extract. In a larger bowl combine the flour, baking soda, and salt, whisking to combine.
Make a well in the center of the flour mixture and pour in the yogurt mixture. Stir a couple of times and add the chocolate, stirring just until combines. Pour batter into the muffin pan and bake for 25 minutes. Remove from oven and cool (though I can never wait until they are cool, I dare you to try).
Note: No matter how healthy you want to be, do not substitute apple sauce for the oil. The first time I made these with Kenz we did just that and these cupcakes are about 1000x better with oil. Trust me.
Friday, April 16, 2010
Food Networks Black Bean Burgers
1/2 medium yellow onion, roughly chopped
1 tablespoon chopped garlic
2 (15-ounce) cans black beans, rinsed and drain
2 tablespoons freshly chopped cilantro leaves
2 teaspoons freshly chopped parsley leaves
1/2 teaspoon red pepper flakes
1/2 cup bread crumbs
Salt and fresh ground black pepper
4 hamburger rolls
1 tomato, sliced
4 small Romaine lettuce leaves, or any other type you have on hand
1/4 cup ketchup
Heat a grill or grill pan over medium-low heat
In a food processor, pulse onion and garlic until finely chopped. Add 1 can black beans, cilantro, parsley, egg, and red pepper flakes and pulse to combine.
Transfer mixture to a large mixing bowl, add the remaining can of black beans and the bread crumbs. Season with salt and pepper, to taste, and mix until well combined
Reserve 1/3 of the black bean mixture for Round 2 Recipe. Divide remaining
mixture into 4 portions and form into patties. Place on hot oiled grill over medium-low heat and cook about 6 minutes a side or until heated through. Toast hamburger buns on a grill. Place a burger on the bottom of each bun. Top with lettuce, tomato and ketchup. Cover the burgers with the top of the bun and serve.