Beautiful, you say? But dry, so dry. Maybe the temperature of the oven, the size of the eggs, the weather, the moon?
I’ll try another recipe before posting :)
But I got the metal mold, which is amazing. I can even make chocolate lambs :)
Food of the Week: Green Grapes
Did You Know? The fact that most green grapes you purchase are seedless is because they are clones, they do not come from seeds anymore.
Benefits: Good for your health, low in sodium, makes amazing wine, good for your skin especially with Caudalie products and spas.
Downside: not any that I see. Let me know if you know of one.
4 60Food of the Week: KIDNEY BEANS
Did you know? The kidney bean has this name because of its resemblance in shape and color to the human kidney… It is also commonly called the chili bean and less commonly, Phaseolus vulgaris.
Benefits: Makes delicious chili con carne, and brings you lots of fiber and folate.
Downside: They are, as some other beans, toxic if not heated at boiling point for at least 10 minutes (avoid slow cooker for your chili)
This is a good recipe of the Bearnaise Sauce.
If you want it colder and more solid (the recipe is more for hot dishes with a liquid sauce), add the butter very cold in little cube instead of melted.
And remember, whisk fast.
Rhubarb is under-employed. The season for this fruit is very short, so take advantage of it when it is still time.
This is another great Alsacian / German Easter tradition. It’s a kind of brioche with powder sugar on top. It requires a very special mould, in ceramics or metal…
If you know where to find one in the US, I am VERY interested.
Easter is getting closer. The traditional and seasonal dessert is the rhubarb pie that you can crown with meringue, which is a little bit “the cherry on the cake” / “la cerise sur le gateau”.
Ingredients and Recipe here
COOKING TIME FOR EGGS
Never remember how long an egg has to cook to be perfect? Here is a trick: the rule of the 3s.
Boil water and add a teaspoon of vinegar. When the water starts to boil, add the egg and count:
- 3 minutes: lightly-boiled egg (only to make with very fresh eggs) / oeuf a la coque (uniquement avec des oeufs tres frais)
- 6 minutes: boiled egg (good replacement to poached egg in a salad or for breakfast) / oeuf mollet
- 9 minutes: hard-boiled egg (better with eggs that have been bought a few days old) / oeuf dur (meilleur avec des oeufs qui ont ete achetes il y quelques jours)
1Risotto. A trick subject, and I do not have a magical recipe: it is true, you need to stir, stir, stir and constantly be checking the cooking. But it is worth it, it is so good, and can be done with so many variations. Here is our favorite, the one I do for every Valentine’s day, but could be a good Easter variation.
Ingredients and Recipe here
