Yearly Archives: 2021
Orange Blossom Almond Ghriba (Cookie)
Makes about 32 cookies if using a #100 scoop. 2/3 cup plus 2 tablespoons (6 oz / 160 g) granulated sugar, divided 2 3/4 cups ( 5.4 oz /300 g) ground almonds 2 large eggs, room temperature 2 tablespoons (1 oz / 30 g) unsalted butter, softened 1 ½ teaspoons baking powder 1 teaspoon […]
Posted in Cooking Classes, Desserts, General Blog, Ingredients, Recipes, Snacks Comments closed
Reine de Saba or Queen of Sheba Cake
There are so few ingredients in this recipe that it allows the chocolate to shine. Therefore, use the absolute best you can afford. Also, in many recipes it calls for beating the butter and sugar first. I switched the order and whipped the egg whites first and then moved those to another bowl. This prevented […]
Posted in Desserts, General Blog, Recipes Comments closed
Roasted Eggplant Tapenade
Makes 2 cups 1 medium eggplant, whole, unpeeled Oil, for rubbing eggplant 2 garlic cloves 2 tablespoons capers, drained 2 tablespoons pitted black Kalamata olives 1 tablespoon tomato paste ¼ cup extra-virgin olive oil 1 tablespoon balsamic vinegar Juice of 1 lemon (2 tablespoons) Salt and freshly ground black pepper, to taste 1 tablespoon chopped sun-dried tomatoes, optional Preheat oven to 375F. Place […]
Posted in General Blog Comments closed
Pumpkin Cheesecake with Chocolate Ganache
The holidays are a time of indulgence. I love the seasonal taste and aroma of pumpkin and when paired with chocolate, it adds to the luxury. Combine them into cheesecake and, well, mission accomplished! This recipe cuts down on the fuss factor by using canned pumpkin and a conventional cake pan. Whereas other recipes call […]
Posted in Desserts, General Blog, Ingredients, Recipes Comments closed
Socca
This provençal flatbread or pancake is made with chickpea or sometimes it’s called garbanzo bean flour; which makes it gluten free. If you don’t have a soccca pan you can use a well seasoned 9 or 10-inch cast iron skillet. When you go to Provence be sure to grab a triangle when it’s hot from […]
Posted in Appetizers, Cooking Classes, Ingredients, Recipes Comments closed
Confiture de Figue (Fig Jam)
Confiture de Figue is my favorite. Maybe it’s because I was in Provence the first time I enjoyed it. While sipping on a steaming bowl of café au lait, I slathered this confiture on a toasted baguette for breakfast. It didn’t hurt that I was sitting at the dining table of La Pitchoune. Now more […]
Posted in Basics, Desserts, General Blog, Ingredients, Recipes, Sides Comments closed
Brown Butter Cornmeal Cake with Summer Fruit
1 ½ pounds (about 700 g) apricots, peaches, or plums 12 tablespoons (6 oz / 170 g) unsalted butter ½ cup (2 ½ oz/ 70 g) polenta 1 cup (4 ½ oz / 130 g) all-purpose flour 2 teaspoons baking powder, preferably aluminum-free ¼ teaspoon kosher salt ¾ cup (5 ¼ oz / 150 g) granulated sugar ¼ cup (1 ¾ oz […]
Preserved Lemon Ghriba Cookie