Gâteau au chocolat Reine de Saba | Chocolate Almond Cake

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Andrew’s mom, Veronique, made us this gateau au chocolate while she was staying with us. It was so delicious! I’m not the biggest chocolate fan so the fact that I remade this cake right after she left is a very good sign. It’s very light unlike most flourless chocolate cakes. It has almond flour and whipped egg whites that create a very light and moist cake. This cake is named for the Queen of Sheba and this cake is definitely fit for a queen.

Gâteau au chocolat Reine de Saba
Ingredients:
200 grams semi-sweet chocolate (about 7 ounces)
200 grams unsalted butter (about 7 ounces)
120 grams sugar (about 4 1/2 ounces)
200 grams almond powder/meal/flour (about 7 ounces)
5 eggs

Directions:
Melt chocolate and butter. Add sugar and mix well. Add almond powder and mix well. Add 1 full egg plus 4 egg yolks and mix well. Beat 4 egg whites until firm. Carefully fold the egg whites into the chocolate mixture. Butter a round baking pan. Bake cake for 25 minutes in a 350°F oven. Sprinkle with powdered sugar and serve with whipped cream (and berries if you like). Enjoy!


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Herb Salmon

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My herb garden is overflowing so I’ve been trying to test out different ways to use my herbs. This salmon is super easy and tasty. It screams summer and makes a pretty presentation for a weeknight at home or an impressive summer dinner with friends.

Here’s how I did it: I just chopped up about of half a tablespoon of each: parsley, scallion, tarragon and dill. Squeezed the juice of half a large lemon. Combine the herbs, lemon and some softened butter. Stirred it all together and coated the two salmon fillets with the herb butter. I then sautéed over medium high heat until each side was browned and cooked the way I wanted. I plated the salmon and topped it with more freshly chopped parsley, scallion, tarragon and dill and squeezed the remaining half a lemon over top. Voila. Enjoy.
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Winter Roasted Vegetable Salad with Whipped Goat Cheese

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I’ve made this salad a few times and each time it’s been a hit. It’s absolutely delicious–filled with parsnips, carrots (I used heirloom), apples, bacon, beets and a whipped goat cheese. Simply, mouth-watering. I made this salad over the weekend for my cousin’s shower.  It’s fairly easy to make, especially since most of the components can be made ahead of time.  It makes a gorgeous presentation and made a stunning addition to the buffet table.  The recipe is from The Little Paris Kitchen cookbook is by the adorable Rachel Khoo.  I just love her cookbook and show on Cooking Channel.  It reminds me of the days I studied abroad in Paris. Enjoy!

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Meal Time

My sister, Mia, had to create a movie for school that captures a setting. Mia chose the kitchen as the setting and asked if she could film me cooking. She captured how much time and care goes into a meal (and how little time goes into eating and enjoying the meal). Hope you enjoy!

P.s. Check out Mia’s awesome tumblr.

My Favorite Food Prep Products

Andrew and I got married a little over a year and a half ago. Before we made our wedding registry I did lots of research to find the best products. I knew I’d probably be holding onto these products for many years to come so I wanted to make we got quality pieces. We registered for all of these except the cutest mini berry colander and Pyrex. I love each of these pieces and pick them again any day.

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World Market Mini Colander ($2)
Crate and Barrel Glass Jars ($10-20)
Crate and Barrel Salt Cellar ($10)
Oxo Stainless Steel and Nylon Tongs ($12)

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Oxo Wood Turner ($6)
Le Creuset Dutch Oven ($300)
Martha Stewart Color Coded Cutlery ($23)
William Sonoma 10 Piece Glass Bowl Set ($40)

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Anolon Advanced Nonstick 11 Piece Cookware Set ($350)
Pyrex 12 Piece Simply Store Set ($40)
Cuisinart Food Processor ($150)
KitchenAid Classic Stand Mixer ($350)