Category Archives: Recipes

For Kids & Grownups! Halloween Graveyard Cake Recipe

halloween graveyard cake recipe

Gourmet cooking was not something that we usually associated with children until very recently, and in part we can thank reality TV for that. But with the advent of cooking shows like Junior Master Chef (in the UK) and MasterChef Junior (in the US), we’ve come to realize that kids in the kitchen can deliver delicious -if messy – results.

Because Halloween is a holiday almost exclusively designed for kids, we thought it was a great time to share our love of all things delicious with the tiny chefs of our life. But enough with processed, packaged, sugary-sweet candy and out-of-the-box cookies! Our version of a Halloween treat this year is something made at home, made from scratch, and that both kids and grown-ups can enjoy making and eating. A spooky Graveyard Cake!

Anything chocolate is sure to please all palates, young or old, so our Graveyard Cake starts with a delicious chocolate cake base. Building our fun and frightful “graveyard” is easy from there – it’s as easy as some scrumptious shortbread cookies shaped like tombstones that your kids will have so much fun decorating. A dusting of chocolate to look like the earth has been removed (and the undead come up to party!), and you’re pretty much done. If chocolate cake is not your thing, you can always substitute with a brownie base, which will also look and taste great.

This Halloween, share the kitchen with your kids, and discover how much fun it can be! Have a spooky and deliciously good time!

halloween graveyard cake recipe

 

Halloween Graveyard Cake Recipe

Rating: 51

Prep Time: 20 minutes

Cook Time: 20 minutes

Halloween Graveyard Cake Recipe

Ingredients

Instructions

    For Cookies
  1. Print and cut out a tombstone stencil over cardboard. Alternatively, you can draw it by hand. Set aside.
  2. Sift the flour over your counter and make a bowl-like indentation in the middle.
  3. Place the butter, powdered sugar, yolk and vanilla extract in the indentation.
  4. Start mixing the ingredients, folding the flour into the wet ingredients, and forming the dough. Alternatively, you can also do this with an electric mixer with paddle attachment.
  5. After the dough ball is formed, flatten into a disc, wrap in film and let chill in the fridge for at least 1 hour before use.
  6. Turn the oven to 350 C.
  7. Remove the dough from the fridge and cut into 3 or 4 sections. Over a floured surface, roll each one into ¼ inch thick discs.
  8. Using your cardboard mold to guide you, cut out the dough into the tombstone shape, using a sharp pointed knife.
  9. Transfer the cookies to a baking sheet lined with wax paper, and place back in the fridge for another 15 minutes.
  10. Bake until just lightly golden, about 8 minutes. Set aside to cool.
  11. Melt the chocolate with the cream, and use it to decorate the cookies, using a piping bag.
  12. For Cake
  13. Turn oven to 350 F.
  14. In a bowl, combine the buttermilk with the oil.
  15. In a different bowl, beat the eggs with the sugar, until it turns light and frothy. Add the buttermilk and oil mix, mixing gently to incorporate. Sift the flour and cacao powder and fold into the mix, using a spatula.
  16. Line your cake mold with waxed paper, then grease both the paper and the sides of the mold with butter.
  17. Bake for about 24 minutes. To test for doneness, insert a toothpick into the cake, if it comes out clean and dry, it’s ready. Remove from oven and let it cool over a rack. Once cooled down, unmold, and cut into rectangular portions. Reserve.
  18. For the frosting, start by heating the cream. Once it reaches a boil, remove from the stove and add the chopped chocolate, but do not mix. After a few minutes, mix with a spatula until combined and leave to cool and thicken.
  19. Cover each mini cake with the chocolate icing, using a spatula or palette knife. Place a Tombstone Cookie on each cake. Finish off with a sprinkling of grated chocolate.
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Meatless Monday: Pumpkin Gnocchi Recipe

pumpkin gnocchi recipe

Fall is a favorite culinary season for many of us. There’s still an abundance of fresh produce to be had in the markets, but the cooling temperatures allow the chef to once more unfold the apron and re-enter the kitchen. Days gets shorter, the light gets more golden, and we again turn to comforting, hearty recipes that will carry us through the winter.

We of course turn to carb-heavy dishes, and pasta is definitely a favorite of all, but after all the pasta salads of the summer, you might be hankering for something more filling and a bit more interesting. Like gnocchi: small, pillowy pasta dumplings are so evocative of Italian Nonas. Or, in this case, pumpkin gnocchi!

pumpkin gnocchi recipe

Alas, many people hear the word “homemade gnocchi” and hear: kitchen nightmare! But don’t be intimidated by this homemade pasta! It’s actually very easy to make, and is a great recipe for any weeknight (yes, we promise).

pumpkin gnocchi recipe

We decided not to go with the traditional potato gnocchi, which can still be quite heavy for this time of year, and also has no nutritional benefits to speak of (other than delicious, which is not a nutritional benefit). Instead, try our very seasonal pumpkin gnocchi, made with roasted pumpkin (butternut squash will also do in a pinch).  Not only is it lighter, pumpkin is also rich in vitamin A and beta-carotene, which are great to pump our immune system for the winter ahead (for more information on the amazing health benefits of pumpkin, check out this article).

pumpkin gnocchi recipe

You can choose to mark the pumpkin gnocchi with the traditional ridges with the tines of a fork, but if you find that too time-consuming, gnocchi can be perfectly (and in some chef’s opinion, correctly) served plain. What is important is to roast the pumpkin instead of boiling it, so you don’t add any water to them – water is the enemy of gnocchi. Also important: make sure the gnocchi are about ½ inch thick, and not any thicker, which will cause the outside to cook faster than the inside.

pumpkin gnocchi recipe

Pair your pumpkin gnocchi with your favorite sauce. In our case, that is a simple and traditional brown butter and sage sauce. A generous serving of grated Italian cheese like Parmigiano Reggiano or Grana Padano, and you’re got a delicious fall dinner recipe.

 

Pumpkin Gnocchi Recipe

Prep Time: 18 minutes

Serving Size: 4 servings

Ingredients

  • 1 ½ cups pumpkin, cubed
  • 1 tbsp. extra virgin olive oil
  • 1 egg yolk
  • ¼ tsp. nutmeg
  • 1/3 cup Grana Padano cheese, very finely grated
  • 1 ½ cups all-purpose flour, plus 1/3 cup for kneading
  • 2 tsp. Sea salt
  • 5 tbsp. Butter
  • ¼ cup fresh sage leaves
  • salt and pepper

Instructions

  1. Preheat the oven to 350.
  2. In a bowl, toss the cubed pumpkin with olive oil, salt and pepper.
  3. Arrange in a baking sheet, and bake until they’re tender and golden about 15 to 20 minutes.
  4. Remove from the oven, let cool down to warm, and puree using a food processor.
  5. In a bowl, mix 1 cup of the pumpkin puree with the Grana Padano cheese, egg yolk and nutmeg, until incorporated. Slowly add in the flour, mixing and forming a soft dough ball.
  6. Working on a floured surface, cut the dough into equal pieces, then roll them out into ropes of about ½ inch thick. Add more flour as needed as you go along. Cut each rope into small pieces, about ½ inch wide. They should resemble small, plump pillows.
  7. Optional: using a fork dipped in flour, mark the gnocchi with the tines of the fork by rolling it and gently pressing down.
  8. Transfer to a floured baking sheet.
  9. Boil a large pot of salted water, and start adding the gnocchi, a few at a time, stirring once in a while. Once they rise to the surface, cook for an additional 30 seconds, then remove with a slotted spoon or skimmer. Set aside on a pan or large plate while you work on your sauce.
  10. Heat a large saucepan until hot, then add the butter. Once the butter has melted completely, add the sage and stir. Leave it for about ½ minutes, until fragrant, then add the gnocchi and toss till golden. Serve with a good amount of grated Grana Padano.
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Fall is Duck Season! The Beauty of Duck + A Duck Magret Recipe

duck magret recipe

Duck is definitely an underrated meat option in America, where the chicken and turkey reign supreme at the dinner table. And that’s just wrong! There are so many delicious possibilities with duck, from a crispy-skinned magret to a fall-of-the-bone duck leg confit.

Perhaps it’s that people seem to think that cooking with duck is fussy, complicated and too “gourmet” for them, and nothing could be further from the truth; duck is simple and incredibly versatile, and all it takes is a pan, a little prep work and some tips to get the satisfaction of a beautifully browned, crackling crispy duck breast, every time. Right now is the perfect time to give duck meat it’s fair time in the sun, and cook something different tonight!

duck magret recipe

Although there are many different types of duck, the most common are Moulard and Muscovy, as well as the classic Peking so used in Chinese cooking. But there’s something incredibly French about duck, and not in a sophisticated and exclusive cuisine sort of way, but more of a rustic, comforting and hearty type of cooking. The flavors of duck magret are earthy and rich, and when cooked, the rendered fat gives it a luxurious mouth feel that has little to do with the price of the dish.

Especially during the fall months, when we’re veering away from grilling and salads, duck makes for a fabulous transition, adding richness without heaviness (which we won’t need till the winter), and pairing wonderfully with orchard fruits like apples. When cooking duck magret, save that flavorful rendered fat – you can sauté the most amazing potatoes of your life with it!

Duck Magret With Apple Remoulade Recipe

Prep Time: 18 minutes

Cook Time: 25 minutes

Yield: 4 servings

Duck Magret  With Apple Remoulade Recipe

Ingredients

  • 2 raw duck magret breasts
  • 3 cups white cabbage, finely shredded
  • 1 Granny Smith apple, cut into strips (peel on)
  • 1 Red Delicious apple, cut into strips (peel on)
  • ½ lemon, juiced
  • ½ cup fresh basil leaves
  • ½ cup fresh parsley
  • 3 tbsp. Toasted almonds, sliced
  • 8 tbsp. Balsamic vinegar
  • 2 tbsp. Sugar
  • Salt and pepper to taste

Instructions

  1. In a large bowl, mix the cabbage, apples, lemon juice, salt and pepper. Toss to coat and reserve in the fridge, covered.
  2. Score the top of the magret (where the layer of fat is) with a sharp knife. How : cut diagonally in one direction, end to end, then score in the other direction, creating a diamond-like, hash mark pattern. Note: don’t cut into the meat itself, but rather cut halfway down the fat.
  3. Preheat the oven to 375 F.
  4. In a pre-heated non-stick pan, cook fat-side down, for about 2-3 minutes, until golden. Discard the rendered fat, and transfer to a roasting pan, middle rack. Cook 8 a 10 minutes, until medium-rare.
  5. Let it rest 10 minutes, covered.
  6. Prepare the dressing: heat up the balsamic vinegar in small saucepan at low heat, simmer until reduced by half.
  7. Add basil and parsley to the cabbage remoulade.
  8. Serve the magret, sliced thinly, over a bed of the remoulade. Note : serve about ½ a magret per person. Sprinkle with almonds, and add the dressing.
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Ready to give this recipe a try? Buy succulent duck magret and other amazing duck products during our DUCK SALE! Going on now until October 6th.  Shop sale >

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Italian Starter: Prosciutto Ham, Baked Pears & Mozzarella Burrata Appetizer Recipe

prosciutto and buratta appetizer

Italian cooking starts with deceptively simple ingredients: hams – like the mouthwatering Prosciutto di Parma – that are cured to perfection, cheeses that are crafted with attention to detail, plus ripe fruit and herbs, all picked fresh, of course.

prosciutto and buratta appetizer

prosciutto and buratta appetizer

You might not be able to tour Italy (right now), but you can start you meal with this delicious appetizer made of two Italian classics: salty and buttery Prosciutto di Parma ham, and juicy and sweet Burrata alla Panna, a runny cheese that’s taking the US by storm. Add some perfectly ripe pears baked in honey and a sprig of rosemary, and you’ll be instantly transported to an Italian ristorante.

Prosciutto Ham, Baked Pears & Mozzarella Burrata Appetizer Recipe

Yield: 18

 Prosciutto Ham, Baked Pears & Mozzarella Burrata Appetizer Recipe

Ingredients

Instructions

  1. Turn the oven to 375 F.
  2. Mix the honey and balsamic vinegar in a bowl, and toss with the pears to coat.
  3. Arrange in a baking sheet, and bake for about 25 minutes, or until tender, turning once. Let cool out of the oven.
  4. Cut the burratta into slices. The slices should be about as wide as the slice of prosciutto.
  5. To assemble, place a slice of prosciutto flat on a board, and brush with crème fraiche. Add salt and pepper. Place a wedge of pear and a slice of burrata, at one end, leaving about ½ inch of prosciutto overlapping. Roll into a tight bundle, then, skewer with a stem of rosemary to hold the shape.
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Friday Night Dessert: French Fondant Cake Recipe (Lava Cake)

french fondant cake recipe

It’s the weekend! After you’re done with work, the gym, and happy hour, let’s talk dessert! Tonight: French Fondant Cake with Ganache Center, or, fondant au chocolat.

french fondant cake recipe

Gooey, super-chocolaty, warm and delicious, a French fondant au chocolat looks very similar to the American Lava Cake, but it’s actually a bit different (and more delicious, we think!). The American version is based on the French Moelleux cake. The main difference? Fondant cakes have a piece of chocolate or ganache in the middle, which melts into liquid chocolate goodness. Think of it as the Lava Cake, reloaded.

The beauty of the lava cake is that it only LOOKS complicated to make. In reality, it couldn’t be easier. There are no mysterious, hard-to-find ingredients or complicated, intricate techniques. We know, the results look so professional and restaurant-quality, it’s hard to believe, but it’s true! All you really need in terms of “special equipment” are ramekins or pudding molds (also called darioles). The batter is simple (and delicious!): chocolate, eggs, butter, sugar, and a tiny bit of flour to give it body and texture. The only semi-tricky part is melting the chocolate, which needs to be done in a double boiler or “bain marie”. What that really means is that you melt it slowly so you don’t burn it.

french fondant cake recipe

In our recipe, we go one step further and teach you how to make your own chocolate ganache. Don’t be intimidated! It’s really quite simple and gives the molten cakes an extra layer of yumminess. However, if you’re short on time (or energy), just ignore those steps and replace the home-made ganache with a piece of regular baking chocolate, it will work just as well.

french fondant cake recipe

Prepping these ahead is a total breeze – you can even make them one day ahead and keep them in the fridge or freezer. The cook in about 15 minutes, so you can turn the oven during appetizers, pop them in the oven while you’re clearing the plates, and voila, have these stunning little cakes on the table before any of you guests even say, “what’s for dessert?”

Serve these with a scoop of ice cream, and your favorite sauce. It’s Friday and we love a boozy sauce, so we whipped up a Caramel Frangelico Sauce to accompany them. A guaranteed crowd-pleaser, this is the dessert of dreams!

TGIF, fellow foodies!

 

Friday Night Dessert: French Fondant Cake Recipe (Lava Cake)

Rating: 51

Yield: 4 individual cakes

Friday Night Dessert: French Fondant Cake Recipe (Lava Cake)

Ingredients

Instructions

    For the ganache
  1. Place the 2 oz. of chopped chocolate in a medium heatproof mixing bowl.
  2. In a small saucepan, heat the cream until just boiling. Pour it over the chocolate, mixing until the chocolate is fully melted and the cream is integrated.
  3. Let cool at room temperature, then take to the fridge for 30 minutes, then further cool it in the freezer for another 15 minutes.
  4. For the Cake
  5. Preheat the oven to 400ºF.
  6. Grease the ramekins or molds by brushing them with butter, using a kitchen brush and using upward motions. Reserve in the fridge.
  7. Melt the remainder 7 oz. of chocolate with the butter in a Bain Marie or double boiler, mixing gently until fully melted. Reserve warm.
  8. Whisk the eggs, yolks and sugar until the mix is frothy and pale. Sift in the flour; add the melted butter and chocolate, mixing with a spatula using gentle, enveloping movements to fully blend all the batter ingredients.
  9. Fill about 2/3 of the molds with the batter.
  10. Take the (now solid) chocolate ganache out of the freezer and cut 4 small cubes (about 1 inch square). Insert one into the center of each mold, and then cover with the chocolate batter until the mold is full.
  11. Place the molds on a baking tray and bake for about 12 to 15 minutes at 400 F (you’ll see that will rise).
  12. Remove from the oven, and carefully unmold by tipping over a plate or bowl.
  13. Serve with a scoop of ice cream, and some Caramel Frangelico Sauce. Sprinkle with cocoa powder or icing sugar for decoration.

Notes

This recipe also includes directions to make your own chocolate ganache for the center. If you're short on time - or energy - use a piece of baking chocolate instead, and start the recipe at Step 4.

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Labor Day Recipe: Lamb Burger With Brie & Spicy Sriracha Mayo

lamb burger sriracha mayoWe’re only a couple of days away from the holiday weekend, and chances are that in between your spreadsheets, documents, files and forms, you’re Pinterest-ing away for some delicious grilling and cookout recipes. To help you out, we’ve come up with an incredible lamb burger recipe, developed right here at the Gourmet Food Store kitchens! We’re big fans of flavorful lamb meat, with its bold taste and always-juicy texture. Plus, it’s healthy! Lamb is primarily grass-fed, which means the meat is higher in healthy Omega-3 fatty acids than grain-fed beef.

Start with premium quality ground lamb meat, like Broadleaf’s New Zealand grass-fed lamb, raised in a healthy natural environment in family-run farms (you can find it at SteaksandGame.com at $8.23 per lb.).

After you’ve done your shopping, there are a few tricks to learn to grill up the perfect lamb burger, so read on!

First, mix all the ingredients with the lamb meat well, but gently. You don’t want to give it a Swedish massage, but you want the mix to be dense enough that it will hold its shape during cooking and won’t fall apart on the grill. We also used grated Parmigiano Reggiano cheese in our mix, not only to add flavor, but also because it helps hold the mix together as it melts. Another tip? Creating a small indentation or dimple with your thumb in the middle of the patty also helps to keep the shape of the burger (otherwise you’ll end up with a puffy ball).

When grilling, always stay away from open flames to avoid flare-ups. You’ll want coals only and a two-zone grill to cook these lamb burgers to perfection. Lamb meat has some great fat in it that needs to be melted to be enjoyable, so you really don’t want “rare” lamb burgers. That being said, nobody likes a charred, overcooked burger, so aim for medium or medium-rare when cooking lamb burgers. The Internal cooking temperatures for lamb are:  125°F for medium-rare and 135°F for medium.

Rather than going for the traditional doughy burger bun, opt for brioche bread. This enriched French-style bread is perfect for hamburgers. Light but firm, buttery and a bit sweet, it complements the rich flavors of the meat wonderfully.

Finally, go light on the condiments. You don’t want to overwhelm that great, complex flavor that is so particular to lamb meat by over-seasoning it or over-spicing it. We went with some onions and salty capers, and then mixed up a spicy Sriracha mayo to add some zest. A few slices of gooey Brie, and you’ve got the ultimate gourmet burger for your (almost) final summer grilling event this weekend!

Rest, relax and eat! Happy Labor Day!

Lamb Burger With Brie & Spicy Sriracha Mayo Recipe

Rating: 51

Yield: 4 burgers

Lamb Burger With Brie & Spicy Sriracha Mayo Recipe

Ingredients

  • 30 oz. ground lamb meat
  • 2 oz. grated Parmigiano Reggiano
  • 1 onion, chopped
  • 4 tbsp. Capers, chopped
  • 2 or 3 tbsps. Extra Virgin olive oil
  • 8 slices of brioche bread
  • 7 oz. Brie
  • 2 cups baby greens
  • 2 tomatoes, sliced
  • 1 red onion, sliced into thin rings
  • 5 tbsps. Mayonnaise
  • 1 or 2 tbsps. Sriracha sauce
  • Salt and pepper to taste

Instructions

  1. Using your hands, gently mix the lamb meat with the Parmigiano cheese, onion, capers, salt and pepper. Mix well so that the ingredients will mix fully. This will make the patties keep their shape better during cooking.
  2. Divide in 4 parts and form 4 disc-shaped patties. Wrap each individual patties in film and reserve in the fridge.
  3. Mix the mayo with the Sriracha, whisking until fully blended. Reserve in the fridge.
  4. Cut the brioche in half and brush with olive oil. Toast in the oven, flipping them so that they’re evenly toasted on both sides. If you want to use your toaster, toast first, then brush with olive oil.
  5. While the bread is toasting, start grilling your burgers.
  6. Heat up your grill to medium, and make sure your coals are distributed evenly. You don’t want a direct open flame.
  7. Brush the burgers with extra virgin olive oil, and grill about 5 minutes on each side. If you have an instant-read thermometer, lamb is medium-rare at 125°F, and medium at 135°F. Let burgers rest outside the grill for at last 2 minutes before serving, so that the juices have time to redistribute.
  8. Just before the lamb burgers are done, cut the brioche in half and brush with olive oil, then toast them over the grill, flipping once so that they’re evenly toasted on both sides. Alternative: If you want to use your toaster, toast first, then brush with olive oil.
  9. Spread the Sriracha mayo on each side of the bread; place a few greens, the red onions, a slice of tomatoes, and the burger, finishing with a slice of Brie and a few more greens.
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oliveoilcake

The Classics: An Olive Oil Cake Recipe

olive oil cake recipe

Rosemary and Chocolate Olive Oil Cake. Ph: The Vanilla Bean Blog

Spongy, light, and delicious, the all-star classic olive oil cake definitely gets less play than it deserves. For some, it’s has a bit of a vintage-y, Old Italy feel that’s so en vogue right now. To us, it’s a wonderful cross between an angel cake and the most incredibly moist sponge cake. It’s rich and dense but still surprisingly airy, with a crisp and crunchy crust that adds interesting textural contrast.

Famously served at iconic NYC eateries Maialino’s (if you want their recipe, the amazing gals at Food52 have a great how-to right here) and Mario Batali’s Babbo Ristorante, olive oil cake is beautifully simple and still amazingly delicious.

Olive oil cake uses of course, olive oil, instead of butter, giving it not only a lighter flavor, but also a lot less saturated fat, calories, more antioxidants from the oil…overall, just much healthier approach to baking. The trick to a fabulous olive oil cake is choosing a mild and subtle olive oil, nothing too strong or too peppery, so that the cake still tastes like, well, cake!

We love how adaptable it is, a great blank slate of sorts, a moist backdrop for all sorts of other flavors, which can vary according to your moods, tastes or just what’s in season at the time. Add lemon or orange zest in the winter, blueberries and raspberries in the summer, and chocolate, well, any time of year is good for chocolate! The end result will always be delicious.

olive oil cake recipe

How do you like them orange olive oil cake! CC Image courtesy of Uterior Epicture on Flikr (CC BY-NC-ND 2.0)

Olive oil cake is great as a dessert, but you can also enjoy it with your cup of morning or afternoon coffee. Make it in a cake or loaf pan for a traditional look, or in a muffin pan for mini olive oil cakes that are modern and more minimalist.

olive oil cake recipe

Make olive oil cake in muffin tins for a more modern minimalist look. CC Image courtesy of Ulterior Epicure on Flikr. (CC BY-NC-ND 2.0)

The recipe for Rosemary & Chocolate Olive Oil Cake we’re sharing below combines rosemary and chocolate, a matching that is made in culinary heaven. It’s been adapted from Kim Boyce’s Good to the Grain. She uses spelt flour, but you can substitute for all-purpose if you want.

Rosemary & Chocolate Olive Oil Cake Recipe

Rating: 51

Yield: 8-12 servings

Serving Size: 1 slice

Rosemary & Chocolate Olive Oil Cake Recipe

Ingredients

Instructions

  1. Preheat the oven to 350.
  2. In a large bowl, add the flour, sugar, baking powder and salt and whisk together.
  3. Take another large bowl and whisk the eggs. Add the olive oil, milk and rosemary, and whisk. Using a spatula, fold the wet ingredients into the flour mix, gently mixing just until combined.
  4. Stir in the chocolate.
  5. Grease a 9 1/2-inch fluted tart pan with olive oil. Pour the mix into the pan, spreading it evenly and making sure the top is smooth and not lumpy.
  6. Bake for about 40 minutes, or until the top golden brown. To test for doneness: insert a skewer or knife into the center of the cake; if it comes out clean, the cake is done.
  7. Let the cake rest for 5 minutes before removing from the pan.
  8. Serve warm or cool.
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quichelorraine

A Classic Quiche Lorraine Recipe For Bastille Day

quiche lorraine recipe

Paired with a fresh salad in summer and spring, or with a hearty in soup in the winter, the perennial classic French Quiche Lorraine recipe is a dish as versatile as it is delicious.

July 14th marks Bastille Day, the day where all of France takes to the street and celebrates the French Revolution. Over here, it’s also the perfect excuse to celebrate France’s incredible contributions to the culinary world. And what better way to celebrate than with a chic and delicious savory quiche?

There are many versions of Quiche Lorraine, and there’s some contention about what a true recipe should include. The original dish from Lorraine region of France did not include cheese. Made popular in America by the iconic Julia Child, this savory tart starts with a base of flaky, buttery tart crust, and builds up with a hearty layer of delicious Gruyere cheese, sumptuous smoked bacon (which you could easily substitute with smoked pancetta), all perfectly seasoned and welded together by a luscious mix of cream, milk and eggs.

quiche lorraine recipe

The secret to a perfect quiche lies in the short crust. It should be buttery but not overwhelmingly rich, the texture both flaky and delicate, and never overwhelmingly dense.

So how do you achieve that? The best way is to make your own pastry dough, which gives you control of the ingredient proportions. Don’t be intimidated! Making this pie crust is actually super simple and an essential skill to have. Our Quiche Lorraine recipe includes instructions to make your own pastry dough, from scratch, in just minutes.  You can even make extra dough and freeze it for later use, so you only do the work once. If however, you’re pressed for time, you can buy ready made dough or pastry shell.

Once you’ve mastered the Quiche Lorraine recipe, it’s easy to bend the rules and experiment with your own ingredient combinations, and make great, inventive quiche recipes. Add seasonal vegetables, meats and sausage or seafood (like lobster!), and add your favorite cheese. The possibilities are endless…and delicious!

A Classic Quiche Lorraine Recipe For Bastille Day

Rating: 51

Yield: Serves 4

A Classic Quiche Lorraine Recipe For Bastille Day

Ingredients

  • Pastry
  • 2 cups all-purpose flour
  • ¾ cups butter
  • ¼ tsp. salt
  • 1 large egg yolk
  • 2 – 3 tbsp. cold water
  • Filling
  • 150 grams of smoked bacon or smoked pancetta, cut into thin strips
  • ½ tbsp. extra virgin olive oil
  • 4 eggs
  • ½ cup cream
  • ½ cup 2% milk
  • ½ tsp. Porcini salt
  • ½ tsp. Freshly ground pepper
  • 1 cup grated Gruyere
  • Special equipment
  • 11” French tart pan (with removable base)

Instructions

  1. Preheat oven to 350 F.
  2. For The Crust
  3. Place the flour in a large bowl and add the diced butter and the salt. Break the butter with a fork until you get a coarse meal-like (or breadcrumb-like) texture.
  4. Make an indentation in the center of the mix and add the egg yolk and water. Start forming the dough from the outside in, adding more water as needed until you get an even dough ball that doesn’t stick to the walls of the bowl. You want the dough to be soft. Add more flour and water as you go, if necessary
  5. Don’t knead the dough, but press it firmly and wrap it in film. Take to the fridge for at last 20 minutes.
  6. Roll out the dough over a lightly floured surface into a circle. As you roll out the dough, rotate it to ensure uniformity, and sprinkle more flour so it won't stick. The diameter of the crust should be about 1 or 2 inches larger than your pan.
  7. Roll the dough into the rolling pin (see picture), lift and unroll right onto your pan.
  8. With your thumbs, carefully press the bottom and sides of the dough, and make sure the rim of the pan is covered as well. Cut off any excess with a knife.
  9. Pinch the base with a fork.
  10. Blind baking: top with a sheet of foil topped with pastry weights or beans to blind bake the tart shells.
  11. Bake for about 10 minutes, then remove the foil and beans/weights, and bake for another 5 minutes until lightly golden. Set aside to cool.
  12. For the filling
  13. Heat up a large pan with the olive oil, and cook the bacon until golden and soft. Drain and set aside to cool.
  14. In a bowl, with a whisk or a fork, whisk lightly the eggs, cream, milk, pepper, salt and Gruyere.
  15. Spread the mix evenly over the tart.
  16. Bake at 350 F for about 20 to 30 minutes, until the quiche is golden and the filling is firm and has set completely. Tip: to check for doneness, insert a toothpick and remove, it should come out clean.
  17. Serve warm with a fresh green salad.
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crumble01

American Modern: Apple Pie Shots with Pistachio Crumble Recipe

apple pie shooters

Is there any dessert more quintessentially American than a classic apple pie? This crowd-pleasing dessert is the perfect way to pay homage to America on Independence Day (or any other day!). The height of apple season isn’t until the fall, but apples are (thankfully) available all year-round, so you can make this summery version of the patriotic pie for 4th of July.

For our version, we deconstructed it and took the pie out of its shell, layering the different elements and presenting it in modern, individual size glass jars.  You can use small jam jars, mason jars, or even shot glasses for this apple pie crumble.  Instead of a classic crumble, we added meaty pistachios for a great crunchy texture. You can top it off either with ice cream – a la mode – or whipped cream, depending on how hot the weekend gets!

apple pie shooters apple pie shooters

Your pistachio crumble should be buttery, crunchy and just a bit salty. Once it’s done, break it apart with your hands into coarse pieces, and make the crumbles as big or as small as you want. If pistachios are not your thing, you could easily substitute for a finally chopped macadamias (yum!), thinly sliced almonds, or just a regular crumble.

 

Dessert: American Apple Pie Shots with Pistachio Crumble

Rating: 51

Yield: Serves 6

Dessert: American Apple Pie Shots with Pistachio Crumble

Ingredients

  • 5 Granny Smith Apples, medium
  • Juice of ½ lemon
  • 1 cup orange juice
  • ¼ cup lemon juice
  • ½ cup sugar
  • ½ cup pistachios, chopped coarsely
  • 2 tbsps. white sugar
  • 2½ tbsps. all-purpose flour
  • ½ stick butter
  • ¼ tsp. ground cinnamon
  • Vanilla (or your favorite flavor) ice cream

Instructions

  1. Peel and cube the apples to about ¾ inch wide cubes, and place them in a bowl with water and the juice of ½ lemon. This will prevent the apples for oxidizing.
  2. In a medium saucepan, add the ¼ cup lemon juice with 1 cup orange juice, and incorporate ½ cup sugar, and heat over a hot/medium fire. Once the sugar is fully dissolved, add the apples (previously drained) and cook at medium heat until they’re just tender. Leave in the pan to cool down and get started on your crumble. Note: don’t over stir, so the apple cubes don’t disintegrate and lose their shape.
  3. In a bowl, mix the pistachios, 2 tbsp. sugar, flour, butter, cinnamon and cream and mix with a fork (or your hands), until you get a coarse mix.
  4. Preheat the oven to 375 F.
  5. Spray non-stick spray over a baking sheet, and spread the crumble.
  6. Bake from 8 to 10 minutes, until the crumble is dry and golden. Once cooled, break up the crumble with your hands.
  7. To serve, scoop the apple mix into shot classes or mason jars, then cover with 2 to 3 tablespoons of crumble. Finish with a small scoop of vanilla ice cream or whipped cream.
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father's day menu

Celebrating Dad: A Father’s Day Menu In 4 Steps (With Recipes!)

father's day menu

The weather just calls us out to the great outdoors (or the backyard), so we thought up a Father’s Day menu that’s designed to enjoy al fresco.

Each Dad has a different palate, but a quick poll around the Gourmet Food Store office turned up one unanimous winner – meat. Grilled meats, to be specific. So this year, our Father’s Day menu is about firing up that grill and giving Dad an upscale version of his favorites foods.

And of course, no cookout would be complete without a signature cocktail, something for Dad to sip while he opens his presents. A selection of sweet desserts, a thoughtful, heartfelt card and lots of hugs and kisses, and you have the recipe for his most fantastic Father’s Day ever!

Step 1: Dad’s Upscale Dogs

cocktailweiners

Nothing could be easier or more delicious than throwing some delicious franks on the grill. To level things up a bit, try these fabulous Wagyu mini-dogs. Made from all-natural Australian Wagyu beef, they’re a super affordable way to give Dad a taste of the world-famous Kobe beef without breaking your retirement-fund piggy bank. Pair them with a sophisticated honey mustard dipping sauce, which you can make ahead and keep refrigerated – just warm it up when you’re serving the dogs.

Step 2: Cool Caipirinha Cocktail

father's day menu

He’ll need a refreshing beverage to wash down all this food, and we think he’ll appreciate this one. All Dads love sports, so in honor of the World Cup festivities, we included Brazil’s most popular cocktail to our Father’s Day menu: the citrusy and sweet Caipirinha. Limes, sugar, cachaca (pronouns kah//SHAH/sah) and lots of ice are all you’ll need to craft this cocktail. Need some pointers? This video will show you how to make the perfect Caipirinha.

Step 3: The Father of All Burgers

father's day menu

This next course is the one that will make you his favorite forever: Grass-Fed Burgers Topped With Foie Gras. Start with great-quality grass-fed beef patties (or grind your own). The secret is in thefoie gras slices – rich and succulent, it adds a layer of delicious decadence to what would otherwise be a regular backyard burger. Keep in mind that this is a relatively heavy dish, so make sure Dad doesn’t load up on lots of chips (or too many of those delicious Wagyu cocktail hot dogs) beforehand. Or, just leave enough time between the appetizer and the burgers!  See the full recipe for this meaty masterpiece below.

Step 4: Dad’s Just Desserts

father's day menu

After recovering from his food coma, Dad will certainly be ready for his something sweet. Surprise him with a variety of summer-ready mini tarts from Galaxy Dessert. The Tart Sampler includes four Dad-approved tarts: Pecan, Apple, Lemon and Key Lime. The best part? These delicious tarts are pre-made and all ready to go, no cooking required – and after all the work you put into the meal, we’re sure you’ll appreciate this sweet break from the oven!

 

Grass Fed Beef Burgers with Foie Gras

Yield: 4 burgers

Grass Fed Beef Burgers with Foie Gras

Ingredients

Instructions

  1. Preheat the oven to 350.
  2. Fire up the grill and get the heat up to high. While the grill is heating up, start on your foie gras.
  3. Season the foie gras slices with salt and pepper.
  4. Preheat a medium non-stick saucepan over very high heat. When it’s smoking hot, place the foie gras slices. Cook for about two minutes – the fat should start rendering immediately – then flip and cook for another 2 minutes.
  5. Remove from the pan (but don’t wash or discard the pan) and bake in the oven for about 5 minutes. While the foie gras is in the oven, start your shitake cream sauce.
  6. In the same pan used to cook the foie gras slices – which should have the rendered fat from the foie gras – add the shiitake mushrooms, 1 tbsp. of balsamic vinegar and a 1/2 tsp. salt, and cook for about 4 minutes over medium heat. Incorporate the heavy cream and cook, stirring, until the cream turns light brown.
  7. Leave the foie gras in a warm place while you cook your burgers.
  8. Season the burgers with salt and pepper and place on the grill over a hot fire – which will get you that nice crust. Grill each side for about 4 to 5 minutes – checking to make sure it’s not burning – then flip, and grill for another 2 minutes or so. To check for doneness, use an instant-read food thermometer: 125°F for medium rare or 135°F for medium.
  9. Serve each burger over a warm roll, topped with a slice of foie gras and drizzle with the shiitake sauce.
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Honey Mustard Dipping Sauce

Ingredients

  • 1 tsp. honey
  • 1 cup ketchup
  • 1 tsp. garlic powder
  • 1 tsp. smoked pepper
  • 1 tsp. dry ground mustard
  • 1 tbsp. Worcestershire sauce

Instructions

  1. In a small pot, mix all ingredients and simmer for 25 minutes on medium-low heat.
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