The Kitchen Chronicles

Adventures in City Cooking

Tag: French (page 2 of 4)

Salted Butter Caramel-Chocolate Mousse

When my sister and I were little, my mom had a catering business (Zisa’s Catering RIP), which no longer exists but is forever memorialized in logo aprons we all still have. She ran this little operation out of our basement, which was not exactly finished but did contain a second kitchen, and from this subterranean headquarters she churned out many delicacies, the most regionally famous of which was her chocolate mousse cake. Many of my fondest childhood memories center around eating crushed chocolate cookies (used for the crust) and licking chocolate mousse streaks out of bowls (or off beaters- my sister and I always each got one). You could say I’ve always had chocolate mousse running through my veins.

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Celery-Celery Soup

In grammar school mathematics you learn early on that a negative plus a negative is more negative, but a negative times a negative equals a positive…it’s all very confusing when you’re nine, especially because in real life when do you ever see a negative and a negative becoming anything besides EXTRA NEGATIVE? I’m not sure that this analogy exactly translates to this recipe (am I really multiplying ingredients?) but all I know is that celery has a terrible texture, celery root has a look (and frankly taste) only its mother could love, but when you combine them together in this soup, magic happens, the angels sing and it’s the best soup you’ve eaten in a long time.

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Pain d’Epices

I was sort of a unique child for many reasons – for example, I loved order, rules, lists and going to bed early. I also enjoyed fruitcake, the kind that came in a tin from ancient, distant relatives. The kind that’s widely known to be the gift you get for people you hate, the kind that’s spawned countless jokes about the same cake returning year after year, the kind that’s launched lists of “things to do with a fruitcake besides eat it” (use it as a doorstop) all over the internet. Knowing full well I am defending what has come to be the most hated Christmas gift in the world, I set out this year to revive the holiday fruitcake.

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Flat Goat Cheese Gougère (Gougère Plat au Fromage de Chèvre)

Only four seasons in, and just before its cast is about to dismantle, I’ve gotten really into the Great British Baking Show (all thanks to my aunt / visiting week-one post-surgery full-time nurse). I love the show for a couple of reasons. First, because compared to its reality TV peers, the people on the show are all so nice and everyone is downright supportive. Even Paul Hollywood, who is the closest the show has to a villain, can’t say something truly mean. But I also like the show because, in its very British way, it’s focused on technique and tradition, in stark contrast to American cooking competition shows that value throwing wild stuff in a pan and showing the judges how you can use gummy bears as a glaze for pork chops.

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