{Black & White} Tasty Tuesday

I've got my fantasy kitchen pretty well pegged in my head, but when I see such a stunning example of the always-chic black & white checkered floor, I start to backpedal a bit.



 kitchen via flor blog, recipe and food image via cannelle et vanille

It's a kitchen-look so delicious it makes me want to grab a spoon and dig right in. I think I'll stick with some mini chocolate cakes in equally stunning black and white and continue to mull over my kitchen design options for now.

And just remember, despite the absolutely stunning images above, when you're cooking, your food (nor you for that matter!) have to look beautiful to taste good (but a nice presentation can always help your cause a little!)

Recipe: Cherry, Almond and Chocolate Cake


175 grams almond paste
3 eggs
50 grams butter
90 grams bittersweet chocolate
30 grams flour
2 grams baking powder
cherries, pitted and cut into medium dice

In the bowl of an electric mixer, cream the almond paste with one egg with the paddle attachment. When this becomes a smooth mixture, add the rest of the eggs and switch to the whip attachment. Whip this for about 5 minutes until light and fluffy.

In the meantime, melt the butter and the chocolate over a double boiler. When the eggs have become thick and make a ribbon, turn the machine to low and add the melted chocolate and butter. Mix until combined.

Add the flour and baking powder and mix. Fold in the pieces of cherry.

Refrigerate the batter for a couple of hours. Pipe into molds (half way up) and bake at 350 degrees for about 12 minutes. When the cake has almost set completely, place a whole cherry with its stem on top, let the cake finish baking for another 3 minutes or so.

Tasty Tuesday {End of Summer Blues}

Before Summer makes it's final farewell, I'd love to sneak in one more classic summer sweet treat ~ blueberry pie!

Pie making has always intimidated me. I refuse to take the easy way out with store-bought crust, but when you're trying to live up to the memory of your grandma's confections...let's just say it's a lot to live up to.

But these pies are just too pretty not to attempt.



photography by Jamie via for me for you and via everything fabulous

So let's raise a glass and toast, to the end of season and to making grandma proud!

Check out For Me For You for more gorgeous imagery to wet your appetite.

Crust:

2 1/2 cups flour (plus more for dusting)
1 teaspoon salt
1 teaspoon sugar
2 sticks unsalted butter, very cold, cut into small pieces
ice water (1/4-1/2 cup)

Filling:

3 pints blueberries, washed and picked over
2 tablespoons lemon juice
1/2 cup sugar
1/4 cup flour
1 egg
1 tablespoon milk


Preheat the oven to 425. Grease a 9” pie plate and put aside. Cut the chilled dough in half keeping the reserved piece in the refrigerator. Shape the dough into a ball and flatten into a disc. On a lightly floured surface, roll the pastry into a circle, rotating and lifting the dough off of the surface after every roll of the pin (this will help you roll an even circle and will help prevent the dough from sticking). Add a little dusting of flour as you go, if needed.



When the dough is about 1/8” thick, roll the dough onto your rolling pin and place over the prepared pie plate. Let the dough gently settle into the pan and then press it lightly into the dish. Place in the refrigerator and bring out the reserved half of the dough. Repeat the rolling procedure. Using a serrated pastry wheel (pizza rollers work very well) cut the dough into 1” strips.


Take the pie plate out of the refrigerator and fill with the blueberry mixture. Lay the strips vertically across the pie leaving about 1” between each strip. Weave the remaining strips horizontally across the pie to create a braided lattice.

Brush with egg wash and place in the oven. Bake for 15 minutes. Reduce the oven temperature to 350 and bake for another 35-45 minutes, or until the crust is golden and the blueberries are bubbling.

Last Summer Sunday

My dears, I can't believe it's the last Sunday in August! Am I the only one who's noticed the shift in the air?


via creative inspiration

I'm planning on taking advantage of the fading summer rays with a trip to the farmers market, dinner with friends and hopefully some time in the sun.

I hope you get some too!

Cheers luvies,
*Mrs. E

Tasty Tuesday {A Visual Feast}

I'm loving the work fo Claudia Pearson, both for their visual and gastronomic appeal. What better way to learn new summer recipes than to have them beautifully drawn out for you!
 





illustrations by claudia pearson via oh joy eats

I'd love to have my favorite recipes framed on my wall to see everyday. You can get the full instructions for Zuchini pasta with blue cheese pesto (yum!), salad with yogurt dressing and grilled peaches here.

If you try one, be sure to let me know how they turn out!

Tasty Tuesday {Bright Delights}

I was lucky enough to spend a birthday in Paris a few years ago. Granted it was in November so it was drizzly, cold and slate grey but absolutely brilliant. We spent our time holed up in cafes drinking cappuccino and window shopping in the tourist-free streets.

That's how we discovered the little alley market that sold flowers, cheese, baguette and the most feather light and rainbow-colored macarons that you've ever seen.

That's why I'm loving Sparkles Kitchen's gorgeous macarons - the super delicious color palette is right in line with my commitment to color this summer.

images via all the pretty birds, sparkles kitchen via notable inspiration and house beautiful


I've never attempted homemade macroons myself, but I may get brave!

Creme Brulee Pistachio Macarons via Tartlette
For the shells:

90 gr egg whites (preferably aged overnight in the fridge or on your countertop if the kitchen is relatively cool)

30 gr granulated sugar

200 gr powdered sugar

55 gr almonds

55 gr raw pistachios

powdered green food coloring (I only used a tiny amount to bump up the green from the nuts)



For the creme brulee filling:

1/2 cup (125ml) whole milk

1/2 cup (125ml) heavy cream

1/2 vanilla bean, seeded (see note)

1/4 cup (50gr) sugar

2 egg yolks

For complete instructions click here.

Delicious Dining

I'm headed to the future in-laws for Thanksgiving so on the one hand have no stress of menu planning or decorating. On the other hand, I don't have the stress of menu planning or decorating!

While I don't consider myself a tabletop guru (I leave that to the experts), I was really drawn to these simple dining spaces from Commune. Couldn't you just imagine an intimate yet elegant Thanksgiving with only your nearest and dearest around you?

If I were to plan my own table I'd fill it with simple, seasonal items, saturated colors and natural element for a warm, inviting and slightly informal style. 

images via plaisirs simples, lacie hansen, erinheartscourt, 100 layer cake, busy being fabulous

I have a feeling that once we're happily wed, my turn will come soon enough. I'll just bank this inspiration until then.

Halloween Redux

I don't regularly reveal my foodie side on the blog, but it is certainly alive and well. After having enjoyed a local foodie event yesterday evening I'm still hungry for more.

That's why I couldn't resist sharing this amazing Halloween dinner from Jewels of New York. 

Black linguine 

with chocolate hazelnut crepes

and roasted radicchio with blackberry vinaigrette.

via paper tastebuds

This takes sophisticated seasonal decorating to a whole new level!