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This was inspired by The French Slow Cooker cookbook by Michele Scicolone. I modified the recipe to adhere to stove top cooking time. It can be served over noodles or rice for dinner. Or it can be served over toasted brioche rolls lined with arugula for lunch.
Easy, no-bake, and delicious dessert inspired by Elizabeth Bard’s Lunch in Paris. She called it the student charlotte, as the real French charlotte’s ladyfingers are soaked in alcohol. I modified it by using sponge-like ladyfingers and placing it a 10-inch spring form pan.
Happy Valentine’s Day! Another great dessert to celebrate this special day.
Get recipe here.
Great Valentine’s Day dessert!
A few years ago a friend of mine gave me a Creme Brulee kit, I finally opened the box and decided to this dessert. Unfortunately I could not get the torch to work so I put it back in the stove under broiler to carmelize the sugar. As I mentioned before I’m not much of a baker but it looked easy enough. I already had a recipe from Ina Garten’s cookbook, Barefoot in Paris.
1 extra large egg
4 extra large egg yolks
1/2 cup sugar, plus 1 tablespoon for each serving
3 cups heavy cream
1 teaspoon pure vanilla extract
1 tablespoon Grand Marnier
Preheat oven to 300F degrees.
In a bowl of an electric mixer fitted with paddle attachment, mix the egg, egg yolks and sugar together on low speed.
Meanwhile scald the cream until it’s hot but not boiling. Add to the egg mixture very slowly and…
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An easy delicious recipe from Diane Kochilas, My Greek Table TV Series. I modified it from a Meze (starter) dish to a main course. I also took the shells off the shrimp to make it easier to eat, but you can certainly leave them on.
Get recipe here.
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