Gâteau au chocolat Reine de Saba | Chocolate Almond Cake

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
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

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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Winter Roasted Vegetable Salad with Whipped Goat Cheese

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!








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.

Links to Make the Weekend Come Back Sooner

I spent the weekend trying not to melt.  It was 107 this weekend.  How is that possible?!?  That’s just insane.  And of course it happened to be the weekend we needed to help my brother in law move into his new apartment.  It was hotter than heck out there.  Thankfully we survived and spent the rest of the weekend in the air conditioning and binge watching The Killing.  I hope everyone else in LA survived the heat!  Here are some fun links to distract you from work and the extreme temps.


1.  I must make this herbed tomato and roasted garlic tart to celebrate the last few days of summer.

2.  Love these beauty swaps for fall

3.  Who would have thought outdoor kitchens could be so gorgeous?

4.  The best way to have an apple a day: apple desserts for fall.

5.  Just another reason to love France: what French kids eat for school lunch.

6.  I’ve lived in Los Angeles my whole life and I still haven’t hit some of these spots on road trip LA guide.

Poulet aux Champignons (Chicken with Mushrooms)

After visiting Andrew’s family in France this summer, we have been trying to do French Fridays.  On French Fridays we speak French, eat French food and watch a French movie.  It’s a fun way for me to practice speaking and understanding French and an excuse to make delicious food.  Together, Andrew and I cooked Poulet aux Champignons avec une sauce au vin blanc (Mushroom chicken with a white wine sauce) from The Little Paris Kitchen cookbook.  To make it a little bit healthier I substituted Greek yogurt heavy cream.  It cuts calories and adds a little tangyness.  We served it over whole wheat farfalle pasta.  It was so tasty! After dinner we watched our all time favorite movie The Intouchables. If you haven’t seen it before I highly recommend it.

P.S. You can see my posts from France here: countryside, countryside 2, belle vie, au marché, au revior.


Poulet aux Champignons avec une sauce au vin blanc (The Little Paris Kitchen by Rachel Khoo)
2 tbsp butter
1/4 cup all purpose flour
2 cups chicken stock
1/3 cup dry white wine
4 tbsp heavy cream (I used nonfat Greek yogurt)
1 tsp lemon juice
salt and pepper

2 tbsp butter
1 lb chicken or turkey breast, cut into chunks
8 oz button mushrooms, sliced
a handful of finely chopped tarragon or parsley (I like tarragon)

(I used whole wheat farfalle pasta, but you can use any other pasta or rice)

To make the sauce:
Melt the butter in a large pan over medium heat. Add the flour and beat hard until you have a smooth paste (roux). Continue to beat until the roux begins to have a golden color. Take off the heat and gradually add the stock, whisking constantly.

Place the pan back over medium heat and simmer gently for 10 minutes, whisking frequently to ensure none of the sauce burns on the bottom of the pan. If the sauce becomes too thick, whisk in a little more stock.

Add the wine and continue simmering for 10 minutes, then take of the heat and whisk in the cream (or Greek yogurt) and lemon juice. Taste for salt and pepper.

While the sauce is simmering, melt the butter in a large frying pan until sizzling, add the chicken and fry for a few minutes until golden. Add the mushrooms and fry for another 5 minutes or until the chicken is cooked through.

To serve mix the sauce with the chicken and mushrooms (serve over pasta/rice) and sprinkle with some fresh tarragon.