Sauteed Romanesco Cauliflower with Pine Nuts and Garlic

2 servings - Prep time : 10 min - Cook time : 10 minutes

Ingredients:

1 romanesco cauliflower (Substitute: broccoli or cauliflower)

1 tbsp olive oil

2 Tbsp thinly sliced shallots

4 cloves of garlic, sliced

1 Tsp crushed red chilies

1 Tbsp pine nuts

1 Tbsp lemon juice

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• Remove the tough edges of the cauliflower and separate the florets taking care not to break the individual florets. Wash the florets.
• Place in a sauce pan with 2 tbsp water. Bring this to a boil and close the pan with a tight lid. Let it cook for 2 minutes on medium heat, then remove and immediately plunge the florets in cold water to stop the cooking.
• Heat a large pan and roast the pine nuts and keep aside.
• Add the oil and sauté the shallots till soft.
• Season with salt and the crushed chilies.
• Stir in the garlic and the drained florets and sauté gently on high heat for 2 minutes.
• Add the pine nuts and remove from the heat.
• Stir in the lemon juice and mix well.
• Serve warm.

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From blog.sigsiv.com

Ultimate Chocolate Chip Cookies

48 servings - Prep time : 30 min - Bake time : 14 min per batch 

Ingredients: 

3/4 cup butter, softened (170 grams)

 3/4 cup granulated sugar (150 grams) 

3/4 cup firmly packed dark brown sugar (150 grams) 

2 large eggs 

1 1/2 tsp vanilla extract 

2 1/4 cups plus 2 tablespoons all-purpose flour (285 grams) 

1 tsp baking soda (6 grams) 

3/4 tsp salt 

1 (12-ounce) package semisweet chocolate morsels

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• Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating until blended.
• Combine flour, soda, and salt in a small bowl; gradually add to butter mixture, beating well. Stir in morsels. Drop by tablespoonfuls onto lightly greased baking sheets.
• Bake at 350°f (174ºC) for 8 to 14 minutes or until desired degree of doneness (12 minutes for chocolate chip cookies). Remove to wire racks to cool completely.

Options :

• Peanut Butter-Chocolate Chip Cookies: Decrease salt to 1/2 teaspoon. Add 1 cup creamy peanut butter with butter and sugars. Increase flour to 2 1/2 cups plus 2 tablespoons. Proceed as directed. (Dough will look a little moist.) - 5
• Oatmeal-Raisin Chocolate Chip Cookies: Reduce flour to 2 cups. Add 1 cup uncooked quick-cooking oats to dry ingredients and 1 cup raisins with morsels. Proceed as directed - 4
• Pecan-Chocolate Chip Cookies: Add 1 1/2 cups chopped, toasted pecans with morsels.Proceed as directed - 4
• Almond-Toffee Chocolate Chip Cookies: Reduce morsels to 1 cup. Add 1/2 cup slivered toasted almonds and 1 cup almond toffee bits. Proceed as directed. Note: For testing purposes only, we used Hershey's Heath Bits O'Brickle Almond Toffee Bits.
• Dark Chocolate Chip Cookies: Substitute 1 (12-ounce) package dark chocolate morsels for semisweet chocolate morsels. Proceed as directed. Note: For testing purposes only, we used Hershey's Special Dark Chips. - 3
• Chunky Cherry-Double Chip Cookies: Microwave 1 tablespoon water and 1/2 cup dried cherries in a glass bowl at HIGH 30 seconds, stirring once. Let stand 10 minutes. Substitute 1 (12-ounce) package semisweet chocolate chunks for morsels. Add 1 cup white chocolate morsels, 1/3 cup slivered toasted almonds, and cherries with chocolate chunks. Proceed as directed.
• Coconut-Macadamia Chunk Cookies: Substitute 1 (12-ounce) package semisweet chocolate chunks for morsels. Add 1 cup white chocolate morsels, 1/2 cup sweetened flaked coconut, and 1/2 cup macadamia nuts with chocolate chunks. Proceed as directed.

- - - - - - - - - - From myrecipes.com

Galettes de Sarrasin - Buckwheat Savory Crêpes

10 galettes - Prep time: 10 minutes - Rest time : 2 hours

Ingredients:
160 grams buckwheat flour
90 grams flour
1 egg
250 ml cold water
1 Tbsp salt
1 Tbsp oil

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• In a large bowl, mix buckwheat flour and flour. Make a well in the center.
  
• Add water and mix well to blend flours obtain a uniform batter.
  
• Add egg, oil, salt, and more water (until desired thickness). Mix with a whisk or wooden spoon. When batter is uniform, whisk energetically to incorporate air in the batter.
  
• Cover and let rest in the fridge for 2 hours.
  
• Mix in water to adjust batter thickness if necessary.
  
• In a hot pan, melt a little butter (or blend of egg yolk and butter). Pour as little batter possible to cover pan, the galette should be as thin as possible.
  
• Cook until bottom is brown. Turn galette and add desired toppings as the galette cooks on the second side.
  
• Enjoy!

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From sandrakavital.blogspot.com

Pâte à crêpes bretonne de base - Crêpe batter

About 12 25cm diameter crêpes - Prep time : 10 minutes - Rest time : 1 hour

Ingredients:
2 eggs
250 grams flour (2 cups)
1/2 liter milk
pinch salt
1 Tbsp oil
Optional flavoring (vanilla extract, rhum, cinnamon, orange blossom water)

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• In a large bowl, mix flour and salt. Make a well in the center.
• Add eggs, pierce yolks, start mixing and slowly adding the milk and oil until you have a uniform batter.
• ! To avoid clumps, make sure to start adding milk before you start mixing egg and flour.
• Add flavoring.
• Let batter rest for an hour if you have time.
• Pour a ladle of batter in a really hot pan. Spread batter and pour remaining batter back in the bowl. Cook both side of the crepe for about 1 minute.
• Eat warm.

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From recette-crepe.net/billet/pate-a-crepe-de-base

Carrot-Ginger Soup

6 servings - Prep time : 10 minutes - Cook time : 30 minutes

Ingredients:
4 Tbsp (or less) butter
1 1/2 cups onion, chopped
1 Tbsp fresh ginger, finely chopped
1 1/2 tsp minced garlic
1 1/4 lbs carrots, peeled, chopped (3 cups)
3 cups (or more) vegetable stock
Salt and pepper to taste

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• Melt butter in heavy large pot over medium-high heat.
• Add onion, saute 4 minutes. Add ginger and garlic, saute 2 minutes.
• Add chopped carrots, saute 1 minute
• Add 3 cups stock and bring to a boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.
• Puree soup in batches in blender. Return soup to pot. Season with salt and pepper.

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From Sur La Table cooking class