My absolute favorite brownie recipe has made it across the ocean. I’ve made it twice here and soon there after my friends have made it several times- one a reported three times in one week.
Yes, it is that good.
To find the original recipe in cups and teaspoons head over this way.
These are ooey gooey fantastically awesome. The secret- the browned butter. It adds the right amount of nuttiness, richness, and caramel flavor to the brownies.
Here’s some pics my British friend Jenni took who has now made these ahem 6 times sent me:
Beurre Noisette Brownies
142g unsalted butter cut into cubes
96g cocoa powder
pinch of dried vanilla or a “glug” of liquid vanilla
10 ml water
2g sea salt
2 large eggs
45g all-purpose flour
100-125g pecans (or walnuts), toasted and chopped
Preheat oven to 160 degrees Celsius/325 F, and line the inside of an 8×8 square baking pan with aluminum foil, leaving 2-inch overhangs and pressing the foil tightly to the sides of the pan. (If you like spray the aluminum foil with non-stick cooking spray, though I didn’t find this necessary.)
In a large saucepan, melt the butter over medium heat, stirring often. The butter will first melt, then foam, then form more clear bubbles. Once the butter has only bubbles (and no foam) and there are browned bits at the bottom of the pan, remove the butter from the heat. Stir in the sugar, cocoa powder, vanilla extract, salt, and 10ml water. Let the mixture sit for about 4-5 minutes to cool, then mix in the eggs one at a time, beating quickly after each addition. Once the chocolate mixture looks relatively smooth, mix in the flour, and then beat well for a few minutes. Mix in the chopped nuts, and transfer to the prepared pan, smoothing the top before baking.
Bake for about 30 minutes or more, or until a toothpick inserted in the center comes out almost clean – if there is still a tiny bit of moist batter at the very bottom that is ok. Remove the brownies from the oven and cool completely on a cooling rack. Once cool, remove the brownies from the pan using the aluminum foil overhangs; then pull the aluminum foil away from the brownies and cut them into 16 square pieces. Serve immediately or store in an airtight container.
You know those super cute little things that just make you smile.. well this is one of them. Just wanted to share some videos I’ve been watching by Olive Us, a family video series filmed in the countryside around their French farmhouse or in the beautiful deserts of Utah.
Le Petit Chaperon Rouge or Little Red Riding Hood. I love the ending of this one because they are eating Galettes! Something I know oh so much about now. :-D haha And it’s read by the little girl in French. Terribly cute.
I could seriously share these all day.. but here’s just one more!! A trip to an apple farm.
I LOVE the little boy!! hahaha!
ok ok! One more, last one I promise!! It’s just too cute to pass up. And you’ve really only spent 10 minutes watching these videos, so might as well watch another one. ;-)
And then if you just haven’t gotten enough- because I’ve seriously been watching them all day, you should watch:
Happy Friday! :-D Bon Week-End!
I went to Versailles two weekends ago with a Frenchman.
He told me he would be fact checking this blog post, so I’ve decided to include an enormous amount of facts and maybe a couple that aren’t true. haha!
Here’s how the day leading up to Versailles went:
#1: I was given the choice of meeting at 8h08 or 8h39 … I think you can guess which one I chose… I am so not a morning person. haha!
#2: The super difficult decision of what to bring to the pique-nique. These things are important!
And then you stay up till 1am cooking in an itty bitty kitchen with one bowl, no tools, and a paring knife. Getting sewing lessons from mi madre over Skype. oh and drinking wine with your bestie because that’s what Saturday nights are made of!
But then you’re up at 7:06AM the next morning rubbing sleep from your eyes thanking the stars that you live close to the train to Versailles. oh and glad there’s no headache involved.
I arrived au pied promptly 3 minutes before Pierre- I think this is the absolute first time I’ve met him and been on time. I was just as surprised as he was. hm or maybe he was late? I conveniently can’t remember. ;-)
And we were off!
Here’s some tips for getting to Versailles from Paris:
- Take the RER C – If you have a Navigo, it’s free for you on the weekend. Otherwise it’s about 9 euros and tickets can be bought at the station.
- Look for trains heading to Versailles – Rive Gauche and move to the top of the platform (the train is a short one).
- Take a look at the overhead listing (just like in the airport) to know when the correct train will arrive.
- The trains have names which are noted beside each listing. Our train’s name was Steve! Like Steve Urkel, Stevo, Stevie, or Stephan. :-D
- It takes about 30 minutes to get there.
Plenty of time for you to observe sleeping people, have your bag commented on, and chat with an American seatmate.. who happens to be the same guy that commented on your bag (hm..).
And not yawn! nope! I love early mornings! err
What wasn’t open? The annual ticket pass area aka the ticket I wanted to get. Don’t worry, it opened at 9:15, just 15 minutes late. How normal. haha!
We talked with the the lady you must get past in order to buy tickets. In French. I understood about 50%? I’m getting better!! ;-) It’s only when the topic changes from what I’m expecting in the conversation that I get super lost. Like agreeing to a tour of the private apartments in the chateau. But this was after I correctly understood that I didn’t need an annual pass because I could get in for free, at least for the next two weeks before I turned 27. Donc 50/50- not too shabby.
I would also like to add as a semi-related note that it’s a lot more nerve-racking speaking French to a French person! A lot of it is that I don’t want to make a mistake!
By doing the private tour and paying just 7 euros more, we skipped the massive line outside and got to see what few people do! Une bonne idea! Complete with top-secret headsets to hear the tour guide, even though we were usually the only group in a room at a time… haha! I didn’t wear mine. The opera hall! The chandeliers along the wall are actually just half-chandeliers, reflecting in a mirror!
Our tour guide.
This very cool clock that still tells the time and date (month, day, and year!) accurately until year 9999, and shows the rotation of all the planets, except for Pluto. Or maybe Pluto was there, I didn’t look too closely. nahh!
Then we did a bit of fast walking through the chateau because we were starving! And saw several short beds with ostrich plumes that would have been perfect for a nap. Beautiful doorways. And lots of gold embellishments.
Guess what I forgot? dun dun dun.. the bread. For the second time! I shall never be trusted with this ever again.
But it’s ok sandwich fixings can be eaten by their lonesome along with Croustades aux champignons and chocolate-sea salt caramel cookies. :-D
Mom- you’d be impressed, I ate cherry tomatoes! and they were good! gasp!
Then we wandered through the gardens sans map and nap- which is definitely the way to go. No stress! (a nap would have been good though- what? 7am is early! Scratch that, 7:06 is early!) and we discovered about 3 different gardens we’d never seen before!
I got orange juice at one of the two stands in the garden and a line promptly formed behind the one we went too, while the other remained completely free. haha! We were shooed off the grass. And helped three different sets of people in English and French. Quite multi-lingual we are. He just needs to brush up on his Japanese, because I have German, Spanish, and Italian covered, and we would be able to help all nationalities.
Ready to be impressed?
Ich ban ick en rosa kuh flecken!
aka. The only phrase I know in German besides Gesundheit, which means I would like a pink cow with spots! Useful in all situations.
My Italian is even better.
Then we headed back to Paris!
It was one of those days where you head home completely exhausted but with a smile on your face, oh and ready to take a nap. or a run- one of those.
My kitchen here in Paris is approximately a 113cm x 145cm or 44in x 58in or if we’re talking feet, 3′x4′. Oh and part of this is taken up by the sink/stove top/fridge. But! I thought I would prove to you that size doesn’t matter (that sounds bad!) hahaha! :-D
If you have one bowl, a paring knife, cutting board, oven, frying pan, and bottle of wine (this is actually a necessary tool and beverage) you can make these beauties:
Pictured here at a picnic at Versailles!
I found the recipe over on Smitten Kitchen (a blog I’m a huge fan of). The one massive mushroom galette (or was it a galette?) looked perfect for what I wanted (well for what I wanted to tweak to get what I wanted ;-) ). The only thing that was holding me back was her explanation. She described it as an incredibly difficult recipe, that while worth it, took a very long time to do. Which to me means that the perfect time to start it is at 9pm in the evening.
I made some changes to the recipe and when excluding a Skype session with my mom for a sewing lesson, I can say that these take about an hour to make (maybe less, eh probably less, but I was occupied..?), and about 40-50 minutes to bake.
I love my French friends because we always end up discussing food. It doesn’t matter where we are or what we’re doing, the subject always comes up, because in France, cuisine is a part of the national identity.
We were at our Mexican Fiesta Part Deux last weekend (blog post coming soon) and after discussing a very interesting sounding salmon pasta Jess and Vincent had the other night, I told them about the Mushroom Galettes with Bleu cheese I’d made.
Galettes? Béatrice and Vincent (our two resident Frenchies at dinner) sounded skeptical. “But Galettes are sweet!”
Vincent decided they would more likely be called “Croustades” aka “Croustades aux champignons.”
Béatrice countered with “Feuilletés aux champignons” and then provided proof of sweet galettes at my birthday. hahaha!
Not that I didn’t believe my Frenchies (especially with such yummy evidence), but I felt like a little more research was necessary. So I pulled up Wikipedia this afternoon. :-D
Galettes – typically large flat round free-form crusty cakes, or cookies but! they are also a kind of crepe called a Breton galette made with buckwheat.
Croustade – a French culinary term meaning a flaky crust, usually a puff pastry or another type of flaky pastry.
Feuilletés – a pastry or hors d’oeurve using a puff pastry
Because I couldn’t decide which of the two options (because galette is obviously out) described the recipe best, I went with the one I could better pronounce. So the name has now changed to the more accurate “Croustade aux champignons” tehehe!
Here’s how to make them. Let’s start with the pastry dough, because it needs time to chill! It’s flaky, but not a puff!
The recipe calls for flour, salt, butter, sour cream, lemon juice and water and then gets super finicky about freezing the butter separately than the dry ingredients for an hour then combining. What? This sounds like one of those silly pie crust tricks like adding Vodka to the crust that while it might make the crust flakier might not be worth the time/effort. So I scratched that first thing.
Cut the butter into smallish cubes (about 2 cms).
In a bowl, add the flour and salt. Do a quick little stir and then put the butter cubes on top.
Now this is probably the most difficult part of the recipe. Incorporate the butter into the flour/salt with your hands. You kind of mash the butter but mix it with the flour at the same time. One of our pastry chefs describes it as the “show me the money” motion. Mash a bit then let it fall through your hands into the bowl. It just takes a bit of practice but is super easy. What you don’t want to do it incorporate it so much that it becomes a dough because the butter warms up so much that it starts to melt. The finished texture should be similar to sand. Large pieces of butter are ok!
Next, mix the sour cream (or I used a thick plain yogurt) with the water and pour into the middle of the base. Look at those big pieces of butter! ;-)
Mix together with a spoon or your hands. Wrap in plastic and chill! It’s as easy as that! The dough will be pretty sticky because of the amount of liquid that is added.
Now let’s start on the filling! Which means lots of chopping!
First, we need to rehydrate the dried mushrooms. These add tons of flavor! In a bowl, cover the dried mushrooms with hot water and set aside for about 30 minutes.
Next, we chop! A lot!
Cube/roughly chop all mushrooms. I did all French button mushrooms but any sort of mix would be good. Yum! Slice the green onions and mince the garlic. And last, cut up the dried mushrooms.
Now we cook! The green onions and garlic first in a nice amount of butter.
Stir occasionally on medium heat until everything is cooked through. It will reduce quite a bit. I also added some of the liquid from the dried mushrooms to add more flavor.
Set it aside to cool, then crumble the blue cheese on top! I used a milder blue cheese called “bleu de gex” so it would not overwhelm the mushroom flavor. Make sure just about all of the liquid has evaporated.
Roll out the pastry dough on a floured surface using the now empty wine bottle to about 2-3 mm thick. And munch on a bit of cheese.
I made five mini
galettes croustades but you can make one big one (just make sure the bottom is cooked). Pile mounds of the mushroom filling on the dough leaving a 4-5 cm border.
Fold the dough over the filling! We’re going for rustic here so no need to fret too much about how it looks. ;-) The best is to just fold the dough over itself.
Brush with egg wash to give it a great golden brown appearance and bake! 200C, 400F Be sure to check the bottom to make sure they are done!!! If the tops start getting a bit too brown and bottom isn’t done, cover with foil.
Croustades aux Champignons aka Mushoom non-Galettes
For the pastry:
1 1/4 cups (160g) all-purpose flour
1/4 tsp. salt
8 tablespoons (1 stick or 113g) unsalted butter
1/4 cup (58g) sour cream/natural un-sweetened yogurt
1/4 cup (60 ml) cold water
For the filling (my metric measurements aren’t the best, but this is cooking, so add to your liking!)
1/4 ounce (7 grams or one small packet) dried wild mushrooms, such as chanterelles, porcini or shiitakes
boiling water to cover
2 tablespoons (25g) unsalted butter
3/4 cup (not sure in grams, I’d eyeball it at 4 stalks or a big handful) sliced green onions
1 garlic clove, minced
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
1 lb fresh wild mushrooms (about 20-24 medium sized shrooms), using a larger quantity of button mushrooms over other types, diced
5 ounces (120g?) Stilton or other good-quality blue cheese, crumbled
For the pastry dough, cube butter and set aside. In a bowl, mix together the salt and flour then cut in the butter using your hands or pastry blender. In a small bowl, mix together the cold water and sour cream or yogurt. Make a small well in the flour/butter mixture, and pour in the liquids. Stir to combine then from into a disc, wrap with plastic wrap and chill.
For the mushroom filling, saute the green onions and garlic in butter. Next add all of the mushrooms and herbs. Saute until reduced and cooked through! Set aside to cool. Then add the crumbled cheese.
Assembly: Roll out the pastry dough to 2-3mm thick on a floured surface. Mound piles of mushroom filling the size of the finished croustade you would like. I used about 1/2-3/4 cup filling each for personal sized croustades. You can also make one large croustade. Cut the dough around the filling leaving about a 4-5 cm border. Fold the dough up and over the filling, leaving a space in the middle for it to show through.
Brush with egg wash (1 beaten egg).
Bake on parchment at 200C or 400F for 30-40 minutes. This will depend on the size, and oven. Be sure to check the bottom to make sure it is done. Cover with foil if the bottom needs a bit more time, but the top is brown.