Vanilla Bean Chiffon Cake with Raspberry Compote

This cake is so FLUFFY!  It's so soft and airy with the most mouth watering vanilla taste.  A great spring treat and another way to get my kids to eat more fruit despite the sugar ;)  It is so simple to prepare and a definite crowd pleaser.  Nous aimons les framboises!  Another reason I love this cake is it's very easy to make dairy free.  You can substitute the milk in the cake with orange juice and then leave off the whipped cream.

La Recette:
Cake-
1 1/2 cups gluten free flour, I recommend Gluten Free Bisquick
1 Tablespoon baking powder
1/4 teaspoon kosher salt
6 extra large eggs at room temperature, separated
1 3/4 cups sugar
1/3 cup vegetable oil
1/2 cup milk
1/4 teaspoon cream of tartar
1 vanilla bean scraped (Flatten the vanilla bean with the back of a knife on a cutting board.  Make a slice down the center of the bean without cutting it through.  Open it up and scrape out the seeds with a knife.)  Instead of discarding the pod, rinse and save for vanilla sugar!

Compote-
2 cups fresh or frozen raspberries (thawed)
1/4 cup sugar
-Heat the raspberries and sugar in a saucepan until the raspberries just start to break down.  I usually start the raspberries and whipped cream while the cake is cooling.  It only takes about 10 minutes.

Whipped Cream-
1 cup heavy whipping cream
1/4 cup sugar
-Using a hand held or stand mixer beat the cream until soft peaks form.  Gradually add in the sugar.  Don't over beat.  

-Preheat the oven to 375 degrees. 
-In a bowl sift together the gluten free flour, salt, and baking powder.  In a large bowl, beat the egg yolks and 1 1/2 cups of sugar, and vanilla seeds until light and fluffy, about 3-5 minutes.  Gradually beat in the oil.  Working in batches alternatively fold in the flour mixture and milk.  Starting and ending with the flour.  
-In another large bowl beat the egg whites and cream of tartar until soft peaks form.  Gradually add the remaining 1/4 cup of sugar and beat until firm, glossy peaks form.  Fold half of the egg whites into the cake batter until just incorporated and then fold in the other half.  Do not over mix.  The cake will become tough.  
-Scrape the batter into a 10 inch tube pan with a removable bottom.  Tap the pan once on the counter to remove any air pockets.  Bake the cake on the bottom third of the oven for about 30 minutes.  *If you are unsure if the cake is ready to be removed, stick a toothpick into the center.  It should come out clean.  
-Let the cake cool in the pan and then run a thin knife between the cake and the sides of the pan.  Invert cake onto a serving dish and serve with the raspberry compote and whipped cream.  Enjoy :)

Rigatoni Aubergine

Aubergine en anglais, c'est eggplant and I love this dish because it got my kids to eat it!  Yea!  This plat principle (main course) is packed with flavor and very easy to prepare.  I prefer the Japanese eggplant (pictured right).  It's a prettier color, sweeter and less seedy.  However, any eggplant will do just fine.  Please try it and I bet your kids become aubergine eaters!    

La Recette:
1 lb. gluten free rigatoni (or any other preferred pasta) 
1/4 cup extra virgin olive oil
2 cloves garlic
2.5 cups eggplant chopped
1 pint grape tomatoes sliced in half vertically
1.5 cups smoked mozzarella cut into small cubes
3/4 cup chicken stock (vegetable stock works too)
1.5 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/4 cup pasta water reserved
Top with a fresh basil chiffonade (8-10 leaves)

-Heat the olive oil and garlic in a large sauté pan until fragrant.   
-Add the eggplant, and cook until browned.   Eggplant acts like a sponge and will soak up the oil quickly.  If it looks too dry, add a few extra drizzles of oil.  There should be some brown bits on the bottom of your pan from the eggplant.  Pour in the chicken/vegetable stock and deglaze the pan (scrape up all of the brown food particles and mix into your sauce).  
-Add the tomatoes, salt and pepper and simmer for about five minutes (you don't want the tomatoes to break down too much).
-Bring a large pot of salted water with 1 tablespoon of extra virgin olive oil to a boil.  Cook the pasta to al dente.  Before draining the pasta reserve 1/4 cup of the pasta water and add it to the eggplant and tomato sauce.
-Once the pasta is drained combine with the eggplant and tomatoes and mix well.  Wait 10 minutes for the pasta to cool slightly and add the smoked mozzarella.   Mix again and top with the basil.  Enjoy!
-Makes 4 adult servings.

Perfect Pancakes

Everyone loves pancakes but these pancakes are especially mouth watering due to a special ingredient, which makes them extra fluffy. These pancakes are a definite crowd pleaser  and super fun to make with your kids. As you can see below, they are Miss Gabrielle and Mr. Mason approved!

La Recette:

1.5 cups gluten free flour (I make my own blend, but gluten free Bisquick is great too)

2 eggs

2 tablespoons unsalted butter (melted)

1/2 cup plain yogurt (I like Fage 2%) or reduced fat sour cream

1.5 cups skim milk

1 teaspoon vanilla

1/4 teaspoon cinnamon

Pinch of kosher salt

1/3 cup mini chocolate chips (I like Ghirardelli)

Whisk the gluten free flour and milk together.  Next add the butter and whisk until combined.  Add the eggs one at a time.  Whisk again until combined.  Add the vanilla, cinnamon and yogurt.  Whisk one final time making sure everything is combined and there are no lumps.  

The batter should have some thickness to it.  It should pour easily but slowly.  You don't want it too thin or too thick.  

Heat a skillet with a teaspoon of canola oil or use the spray, and pour the pancake batter into the hot skillet.  Any size works but I like to make mine about 4 inches in diameter.  Sprinkle the pancakes with chocolate chips and gently push them into the batter - this way they don't burn when you flip the pancakes to cook on the opposite side.  Also, you can ensure each pancakes has the right amount of chocolate chips. 

Cook for about 2-3 minutes per side.  I like to sprinkle a few chocolate chips on top.  Your favorite fruit is also a great topping.  Serve warm and enjoy!

*Makes 16-18 medium sized pancakes.  

*If you have a dairy allergy, replace the skim milk with soy and the yogurt with soy yogurt as well

*If you have an egg allergy, replace the eggs with 1/2 cup of unsweetened applesauce.

*This recipe can also be made using 1.5 cups of regular flour. 

The Fritata Test

 

I am constantly pressing my kids to try new foods.  Sometimes I am successful and other times not, but I thought I would share a picture from one of my successes.  I usually have a back up plan when I introduce something new.  In the picture above, my backups are organic gluten free chicken tenders and fries, which I know my kids will eat but as you can see, my little Mason is eating his Fritata (egg pizza) and bypassing the old standard.  It makes my day when I have a dinner victory!

Breakfast for dinner is a great option and fritatas are 

so tasty and easy to make.  You can basically throw in any ingredients you like and you're good to go.  Below is a recipe for one of my new favorites.

La Recette: 

8 extra large fresh eggs

1 medium sweet potato (cut of sides so that you make a rectangle - then dice)

1/3 cup leeks cut into skinny rings

1/4 cup red onion chopped

1/3 cup shredded mozzarella 

1 teaspoons kosher salt

1/2 teaspoon freshly ground pepper

1 tablespoon extra virgin olive oil

Pre-heat oven to 350 degrees F.  Heat the olive oil in an oven proof skillet.  Put the potatoes, leeks, and onions, 1/2 teaspoon and a pinch of pepper in the skillet and sauté until tender about 8 minutes.  

Break eggs into a large bowl.  Add 1/2 teaspoon of salt 1/2 teaspoon of pepper and whisk vigorously.  Pour the eggs over the vegetables and cook over medium heat for about 10 minutes.  Sprinkle the cheese over the fritata and transfer skillet to the oven and bake for 12-15 minutes until the fritata is puffed and golden.  

Remove from the oven and let the fritata cool for a few minutes.  Serve immediately and enjoy.  

*Serves 6.

Roasted Garlic Shrimp with Lemon Butter Pasta

This pasta dish is a big winner.  My kids gobble up the shrimp and pasta.  My husband loves it and I am happy everyone enjoyed their dinner:)  It is SO simple.  I can easily have it ready in 20 minutes.  The flavor is amazing.  You can substitute chicken or just make it a plain pasta dish - throw in some veggies, basically tailor it anyway you like.  I prefer to make it with shrimp and usually a green vegetable on the side (asparagus/hericots verts), and I am thrilled if mes petites eat a few bites of the "green stuff".  Also, if you have a dairy allergy, you can substitute earth balance for the butter.

La Recette:
1 lb. shrimp (around a 30 count) - they will be medium sized and I peel and devein them myself because it's more cost efficient at my grocery store.  It doesn't take too long and it's a big money saver.
2 tablespoons unsalted butter
1 tablespoon lemon zest
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 lb. gluten free pasta (I prefer penne or fusilli but any variety will work)
2 cloves garlic minced
1/2 cup pasta water
1/4 cup flat leaf parsley chopped - for garnish

Preheat oven to 400 degrees F.  
Bring a large pot of salted water (about 1T.)  to boil.  I also add about 1 tablespoon of extra virgin olive oil - I find it helps keep the gluten free pasta separated.  Cook until al dente.  Roughly 12 minutes.  *Put the shrimp in about the same time the pasta goes into the boiling water.  The shrimp will be done first, then the pasta.   
After the shrimp are deveined, I put them in a medium bowl with 2 teaspoons of extra virgin olive oil, 1 teaspoon of salt and 1/2 teaspoon of freshly ground pepper and the minced garlic.  Toss.  Line a sheet pan with aluminum foil and spread the shrimp out in a single layer (you can prep the shrimp the night before and keep them in the fridge). Cook for about 8 minutes.  
While the shrimp and pasta are going, melt the butter in a medium sized sauce pan.  Add 2 tablespoons of evoo, lemon zest, lemon juice salt and pepper.  Give a quick whisk until combined.  Turn the burner down to low.  
Just before you are ready to drain the pasta, scoop out a 1/2 cup of pasta water and put into the lemon butter sauce.  
Once the pasta is drained, dump into the lemon butter sauce, add the shrimp and toss well.  Sprinkle parsley over the pasta.  Serve immediately and enjoy!


*Note to Moms: After a long day, I really enjoy this dinner with a glass of Kim Crawford 2012 Sauvignon Blanc.  Really good ;) 

Crêpes avec Crème de Marrons (sweet chestnut cream)

This is by far my favorite breakfast (mon petit déjeuner préféré).  The filling is sweet and rich without being overwhelming and the crêpe is light and buttery.  It's perfect in the winter but delicious all year round and a definite family favorite.  If tree nuts are an issue, almost any fruit filling will work as well.  A sprinkle of powdered sugar and you have a heavenly way to start your day!

La Recette:

Crêpes-
2 eggs  (room temperature)
3/4 cup milk (room temperature)
1/2 cup water
1 cup gluten free flour (I make my own blend but gluten free bisquick is great too)
3 tablespoons melted butter
1 tablespoon sugar

Crème de Marrons-
16 oz. cooked chestnuts in a jar
1.5 cups heavy whipping cream
1 vanilla bean - seeds scraped
1.5 tablespoons cognac
1/2 cup light brown sugar

Place all of the crêpe ingredients in a food processor and blend until combined.  Refrigerate for a least an hour or overnight (I like to make my batter the night before so it's ready to go in the morning).  Heat a non-stick pan and add a small amount of unsalted butter - maybe 1/4 T.  Coat the pan evenly.  Take roughly a 1/8 cup of batter (depending on the pan size) and dump in the center of the pan.  Quickly swirl to spread evenly.  It should be VERY thin.  If there is too much you can dump a little back into the batter bowl.  It takes a few times to get it right but it's easy to get the hang of.  Cook for about a minute/side.  Move to a cutting board and lay flat.  Continue until all of your batter is used.  

In a medium saucepan combine the chestnuts, cream, vanilla bean and seeds, cognac and sugar.  Bring to a boil, quickly turn the heat down and then let it simmer for 10 minutes.  Take out the vanilla bean (save this - you can rinse it out, let it dry and make vanilla sugar).  Combine all the ingredients in a food processor/blender and blend until smooth.  It should be very creamy - a soft frosting like consistency.  

Spread a least 2 tablespoons on your crêpe and fold and half and then half again (small triangle shape).   Sprinkle with a small amount of confectioners sugar.  Enjoy!

*If you have a dairy allergy, use water instead of cream for the filling.  It won't be as "creamy" but still really good.  If you use water add another 1/4 cup of sugar.  Also use earth balance butter in the crêpes and you can substitute water or soy milk for the milk in the crêpes as well.  

*If you can't use chestnuts take 1 cup of your favorite fruit and 1 tablespoon of sugar.  Combine the fruit and sugar in a small saucepan and heat on low until the sugar dissolves and the fruit starts to break down.  Or you can simply sprinkle fresh fruit on top of the crêpes.