Financier Almond Cake

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Financier Almond Cake! Not everyone lives around the corner from the best pastry shops in Paris. So we manage by baking at home. My son, Johnny, and his wife, Katie, treated me to their gluten-free version of a popular French sweet. Know what you get when you combine ground natural almonds, luscious brown butter, and airy egg whites? Clue: It’s a French pastry chef’s dream! By choosing a small cupcake mold or ramekin, this springy honey-sweet dessert becomes a star attraction at the end of a meal. Drizzle it with a lightly sweetened St~Germaine glaze, top it with a fresh raspberry crown, and you’re bound to feel a tiny bit Parisienne. Ooh-la-la!

FINANCIER ALMOND CAKE

Ingredients for Cake:

6 tablespoons unsalted butter

1/2 cup sliced almonds

1/4 cup coconut flour

3/4 cup powdered sugar

2 egg whites

1 tablespoon natural honey

1/2 teaspoon almond extract

Instructions:

Preheat oven to 350°. Butter 2 ramekins or coat a 6-count muffin tin with butter or nonstick oil. Set aside. Melt the butter over medium heat. Do not burn. Simmer until brown bits begin to form. Lower heat and simmer, stirring frequently to scrape the brown bits at the bottom of the pan. Continue cooking until butter turns dark brown, not burnt, for about 6 minutes. Set aside to cool for 10 minutes. Meanwhile pulse the sliced almonds and coconut flour in a food processor until nuts are finely ground. Transfer flour mixture to a medium bowl. Whisk in the powdered sugar. Fold in the egg whites, mixing until smooth. Gently stir in the honey. Finally, fold in the cooled brown butter. Stir until batter is smooth. Spoon into the greased ramekins or muffin pan. Spread batter evenly. Bake 25-30 minutes until the edges are golden brown and a cake tester inserted in the center comes out clean. Cool on a wire rack. If using a muffin pan, invert after 5 minutes to remove mini-cakes from pan.

Ingredients for Glaze:

1 cup powdered sugar

3 tablespoons St~Germaine liqueur

Fresh raspberries for Garnish

1 teaspoon ground almonds for Garnish

Instructions:

Sift powdered sugar into a small bowl. Whisk in St~Germaine liqueur until a smooth consistency is reached. Gently spoon the glaze over the top of the cakes. Garnish with fresh raspberries and a sprinkling of ground almonds.

Vinaigrette Like the French

What’s Cooking in Gail’s Kitchen? Clean Eating: Vinaigrette Like the French! I’m all about the creamier versions of salad dressings, yet sometimes I really must stick to a basic oil and vinegar one to appreciate the fabulous herbs the French adore. Rosemary, thyme, oregano, basil, and sometimes lavender are the star attractions. These unique flavors are very typical of the southeastern part of France, known as Provence. As a Francophile, is it any wonder I grow these herbs at home in my garden herb bed? Once dried, they keep very well in a sealed jar. Their shelf life can be up to three years, but I have yet to make that happen. Because the flavor is so distinctive, herbes de Provence may be incorporated into meat or fish recipes, soups, breads, fries, salad dressings, and more. Substitute the need for salt next time with a virtual trip to the French countryside. C’est magnifique!

VINAIGRETTE LIKE THE FRENCH

Ingredients:

5 tablespoons garlic wine vinegar

5 tablespoons olive oil

1 teaspoon herbes de Provence

1 small garlic clove, minced

1/8 teaspoon cracked black pepper

Instructions:

Whisk together garlic wine vinegar, olive oil, herbes de Provence, minced garlic, and cracked black pepper. Blend well. Let stand 10 minutes to infuse flavors. Whisk again before serving.

French Fried Onion ‘n Pork Flatbread

What’s Cooking in Gail’s Kitchen? Talking Points: French Fried Onion and Pork Flatbread! Don’t wait all year to sink your teeth into those crispy onion toppers sprinkled over holiday green bean casserole. Be creative. The onion crunch can be added to soups, salads, burgers, and pizza, too. Simply use your imagination and I guarantee you can talk yourself into something delicious. Barbecue pork, with its sweet and tangy sauce, had me longing for a side order of onion rings. Social distancing and restrictions meant that wasn’t going to happen. So, I opened the pantry door and there on the shelf was a can of the next best thing. French Fried Onions saved the day. Set your wheels in motion, then fork it over.

FRENCH FRIED ONION ‘N PORK FLATBREAD

Ingredients:

1 prepared flatbread

1 tablespoon olive oil

1 tablespoon cornmeal

1/8 teaspoon garlic powder

1/3 cup sweet and tangy barbecue sauce, plus 1 tablespoon for garnish

1 cup seasoned pork, cooked and shredded

2 tablespoons green pepper, chopped

2 tablespoons red pepper, chopped

2 tablespoons yellow onion, chopped

1 cup mozzarella cheese, finely shredded

1/2 cup French fried onions

1 tablespoon ranch dressing, for garnish

Instructions:

Preheat oven to 400°. Brush bottom of flatbread with olive oil. Sprinkle with cornmeal and garlic powder. Bake 5 minutes. Remove from oven. Spread the barbecue sauce over the flatbread. Layer the shredded pork on top. Add the green pepper, red pepper, and yellow onion. Top flatbread with mozzarella cheese. Bake for 8 minutes, then top with French fried onions. Bake 2-3 minutes longer. Remove from oven, slice accordingly, then drizzle reserve barbecue sauce and ranch dressing over all. Serve immediately.

X-treme Fudge Bouchons

What’s Cooking in Gail’s Kitchen? Something to Savor: X-Treme Fudge Bouchons! These chocolate fudge brownies are the perfect bite-size dessert at the end of a meal. Because they are baked in a popover pan, their shape resembles a cork, or French bouchon. The dense chocolatey cake is filled with rich dark chocolate morsels and dusted with powdered sugar making it an appealing dessert, no matter the occasion. Picnic season is upon us. Treat yourself to a taste of France.

X-TREME FUDGE BOUCHONS

Ingredients:

3/4 cup flour

1 cup cocoa powder, unsweetened

1 teaspoon kosher salt

3 large eggs

1 1/2 cups sugar plus 3 tablespoons

1/2 teaspoon vanilla extract

12 ounces butter, unsalted and melted

6 ounces semisweet mini chocolate morsels

Powdered sugar for dusting

Instructions:

Preheat oven to 350°. Butter and flour popover pan. Set aside. Sift together flour, unsweetened cocoa powder, and kosher salt. Set aside. Using a stand mixer, combine eggs and sugar on medium speed for 5 minutes. It will appear thick and very pale in color. Add the vanilla extract. Reduce to low speed alternating 1/3 of dry ingredients, then 1/3 of warm butter until all is blended. Add semisweet chocolate morsels. Place popover pan on a baking sheet and fill each mold two-thirds full. Place in the oven. Bake for 25-28 minutes until tops look shiny and a cake tester comes out clean. Transfer to a cooling rack for 3 minutes. Invert mold and allow bouchons to cool upside down. Lift off popover pan. When cool, dust with powdered sugar.

Macadamia Nut Pineapple French Toast

What’s Cooking in Gail’s Kitchen? Something to Savor: Macadamia Nut Pineapple French Toast! Forget the maple syrup. Indulge instead in a tropical fruit explosion of flavor. Some compare this breakfast specialty to caramelized pineapple bliss. I suppose the taste could remind you of a tropical Pina Colada cocktail. It’s that good. For your next “Staycation”, why not treat yourself to paradise on a plate.

MACADAMIA NUT PINEAPPLE FRENCH TOAST

Ingredients for Sauce:

1/4 cup butter

1/2 cup brown sugar

1/4 cup cream

1/4 cup maple syrup

1 tablespoon coconut syrup

1 teaspoon almond extract

8-ounce can pineapple chunks, drained

1/8 teaspoon cinnamon

1 smidgen nutmeg

2 tablespoons shredded coconut

Instructions:

Melt butter in small saucepan over low heat. Do not scorch. Add brown sugar. Stir. Gradually bring to a boil. Add cream, stirring constantly. Cook until thick, about 4 minutes. Turn heat to lowest setting. Add maple syrup, coconut syrup, and almond extract. Stir until smooth. Add pineapple chunks, cinnamon, nutmeg, and shredded coconut. Cook until tender.

Ingredients for French Toast:

4 slices Hawaiian sweet bread, sliced thick

3 whole eggs, beaten

1/2 cup light cream

1 teaspoon vanilla extract

2-3 tablespoons butter

Macadamia nuts, chopped

Fresh strawberries

Instructions:

Whisk together eggs, light cream, and vanilla extract. In a shallow dish, place 4 slices of Hawaiian bread, single layer. Pour custard egg mixture over bread; turn to coat both sides completely. Let moistened bread rest to soak up liquid. In an iron skillet, melt one tablespoon of butter on medium-low heat. Transfer the soaked bread to the skillet. Cook until golden brown, approximately 3 minutes per side. Add butter as needed. If cooking in batches, transfer browned French toast to a wire rack on a baking sheet and kept warm in a 200° oven. To serve, place one piece of French toast on a plate. Cover with pineapple sauce. Top with second slice of French toast. Add more pineapple sauce. Garnish with sliced strawberries and macadamia nut pieces. Dust with powdered sugar.

Mon Ami Gabi in Las Vegas, Nevada

Dining Outside the Home: Mon Ami Gabi in Las Vegas, Nevada! An afternoon shower can provide a welcome respite from constant motion along the Las Vegas Strip. Slip through the French turquoise doors of Mon Ami Gabi at Paris for a sip of this and a nibble of that. Might I suggest an unpretentious Aperol Spritz to accompany the “Fruit de Mer” succulent Shrimp Cocktail platter. The magnificent essence of orange moscato is aromatic with citrus notes, which makes it perfect for any afternoon.

Café du Parc in Washington, DC

Dining Outside the Home: Café du Parc in Washington, DC! For al fresco dining under a canopy of trees among the flowering planters of a French bistro, take a seat at the sidewalk table where the flurry of Pennsylvania Avenue never ends. This is how to take it slow with a strong admiration for everything French. Coffee and croissants, for starters? Mais oui. The Croque Madame is a Parisian delight with smoky ham, Swiss cheese, a soft-cooked egg with a slightly runny yolk, and velvety smooth Béchamel sauce. Experience the enticing cuisine while taking time out. You’re worth it.

Sift Bake Shop in Mystic, Connecticut

Dining Outside the Home: Sift Bake Shop in Mystic, Connecticut. How lucky to discover a celebrity pastry chef, who won the Food Network’s “Best Baker in America” award, owning a bakery in Mystic, Connecticut. Talk about a hidden gem. Adam Young’s French inspired bakery will lure you down to Water Street with its fresh-out-of-the-oven aromas. Follow your nose to be pleasantly surprised by artisanal breads, sold by the whole or half loaf. Croissants might be stuffed with meats, veggies, nuts, or chocolate. Choose wisely. Exquisite cakes and delectable cookies satisfy the sweet tooth cravings now and later in the day. Better get extra. By dilly-dallying around you could find yourself yearning for something another customer already placed in her French market basket.

Gruyère Onion Soup

What’s Cooking in Gail’s Kitchen? Timeless Classics: Gruyère Onion Soup! Everyone, sooner or later, falls in love with French Onion Soup, in my opinion. After all, who can resist the savory taste of caramelized onions, buttered croutons, and gooey melted cheese smothered in a beef broth that’s been splashed with a well-aged cognac? I wish I could tell you it’s as easy to make as opening a can of soup, but it isn’t. Don’t hate me. Let’s just say this…..if you are looking for an evening of mystery, romance, and excitement, then read on. This “soup de jour” may be the love potion that’ll woo the night away. Bon Appetît!

GRUYÈRE ONION SOUP

Ingredients:

3 Vidalia onions, peeled and sliced

2 tablespoons butter

1/2 teaspoon sea salt

1/2 teaspoon Herbs de Provence

1 cup white wine

1 teaspoon honey

1/2 cup apple cider vinegar

10 ounces beef consommé

1 cup low-sodium chicken broth

2 tablespoons Lea & Perrins Worcestershire sauce

4 ounces Montamoré cheese, crumbled

Splash of cognac

4 slices baguette, toasted

4 tablespoons Parmesan cheese, grated

4 slices Gruyère cheese

Parsley flakes to garnish

Instructions:

In a shallow bowl, microwave sliced onions on HIGH for 2 minutes. In a large skillet, melt butter on low setting. Do not scorch. Layer onions over butter. Sprinkle with sea salt and Herbs de Provence. Cover and do not stir for 10 minutes. Remove lid and stir occasionally until onions are dark in color, another 10 minutes. Turn heat to High and add white wine and honey. Cook until wine is reduced and consistency is thick. Reduce heat to Simmer. Add apple cider vinegar, beef consommé, low-sodium chicken broth, and worcestershire sauce. Simmer for 15 minutes. Ladle soup into four oven-proof crocks placed on a heavy baking sheet. Add Montamoré crumbled cheese. Top with a splash of cognac. Place a toasted baguette slice on top of soup. Sprinkle with Parmesan cheese. Lay one slice of Gruyère cheese over each bowl, with corners slightly overlapping sides. Broil on High for 2 minutes until cheese is bubbly and golden. Remove carefully! Garnish with parsley flakes and serve immediately.