FOOD AND ENTERTAINING
I have asked my friend and very talented chef to give you one of her fabulous recipes.
Lorie Fangio is a teaching chef and owner of A Taste of Paris™. She takes small groups on boutique culinary trips to France twice a year. Follow Lorie’s blog for more great recipes and see information about her trips and cooking classes at www.atasteofparis.net
¾ cup butter
1 ½ cups sugar
¾ cup flour
¾ cup dark unsweetened cocoa powder
½ teaspoon salt
1 teaspoon vanilla
Extra butter and flour for preparing pans
Preheat oven to 325 degrees. Butter and flour madeleine pans well, and set aside. Melt ¾ cup butter in a microwave safe bowl. Add cocoa powder to butter and mix well. Stir in sugar and then eggs. Add flour, salt and vanilla and mix until combined. Spoon a walnut sized portion into each madeleine shell. Place madeleine pans on a baking sheet and into the oven for 14-18 minutes until edges are set and tops are puffed.
If you would like to buy a pan to make these madeleines just click here
I don’t eat beef very often but when I do, I want it to be the best of the best.
This is how I make an AWESOME HAMBURGER
Ask your butcher to grind the meat and leave it in long strands as it comes from the grinder, don’t mash it up, leave it in a log shape.
When you get it home lay it on a piece of cling film and shape it into the perfect log shape. Wrap it tightly and refrigerate overnight.
Next day, slice the log into equal size burgers. I cut mine about an inch thick and the diameter of the bun.. Use a very sharp knife so they don’t fall apart while cutting but if they do just gently pat them back into shape, try and keep the strands intact. . The strands let the air in and the burger is lighter and very moist.
Add salt and pepper to the cut burger. Grill or cook in your iron skillet for the best burger ever.
I like to use a Brioche hamburger bun which I grill in a little bit of butter.
Top with your choice of cheese, dressings, veggies, pickles, cole slaw or whatever makes you happy.