Drinking Le Chocolat Chaud While Doing Nothing on New Years

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I am always hesitant to post a blog at the first of a new year. It seems that one should say something profound or wise about the past year or the one upon us. I do not make resolutions to break, nor promises to myself that I have no intentions of keeping. Although it can be a time for reflection I approach it as a time to regenerate and pretty much do “nothing”.DSC_0307

How does one do “nothing”? The answer for me is very intentionally and purposefully. In fact I have been doing “nothing” with gusto! I have playing in my kitchen trying out recipes from my ever-growing list, watching BBC shows on cable on rainy days, reading, taking long walks, having lunch with friends, reading, having coffee in bed while reading, eating at new restaurants we have been intending to try all year, spending fun time with the family, seeing a movie or two! That is how I have spent a lot of the Holiday week…”doing nothing”…..really!

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One chilly morning this week, while again attending to my art of “doing nothing”, I made myself a hot cup of “Le Chocolat Chaud”. This very Parisian hot chocolate has been on my list of things to try for a long time. I had it in Paris many, many years ago and have never forgotten it.  My version is based on a recipe by David Lebovitz with my addition of a splash of vanilla and I used turbinado sugar instead of classic brown baking sugar.

Very good bittersweet chocolate is the starting place. I used Callebaut from Belgium.

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A large cup or mug, steaming hot milk, turbinado sugar and a splash of vanilla extract along with the chocolate is all you need to make the most heavenly flavored cup of hot chocolate you will ever drink.

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May your days be bright, your nights be cozy, and your 2016 the best year you can possibly have. Stay well.

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Drinking Le Chocolat Chaud While Doing Nothing on New Years

  • Servings: 2
  • Difficulty: not at all
  • Print

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Ingredients:

  • 2 cups hot milk (I use whole, but any including Almond milk will work)
  • 6 ounces of good quality bittersweet chocolate, chopped
  • turbinado/raw sugar
  • options: vanilla extract; a pinch of cayenne pepper; a pinch of cardamom

Directions:

  1. Into two cups or mugs place 3 ounces chopped bittersweet chocolate.
  2. Add turbinado sugar to each cup to taste.
  3. Pour steaming hot milk into each cup and let sit for 1 minute.
  4. Stir until the chocolate has melted and the sugar dissolved. Add a splash of vanilla if desired. Sip!

Note: You can also make this recipe by putting the ingredients (or doubling for 4 or more people)into a saucepan and heating over medium heat while whisking.

Teresa Blackburn    http://www.teresablackburnfoodstyling.com

Adapted from a recipe by David Lebovitz, living the sweet life in Paris his really fabulous blog.

Upside Down Olive Oil Georgia Peach Cake (Gluten Free Y’All)

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“Upside Down Olive Oil Peach Cake”(Gluten Free)

This past week has been busy in a fun way. Photo shoots both editorial and commercial, celebrations of a new cookbook release that I worked on, and a weekend full of the World Cup and a lazy baking Saturday. The other fun thing for me is that as of today I am adding a “printable recipe” at the end of all my posts! This will make it easier for you to try out some of the offerings from Food on Fifth.

The Peach Truck Peaches

I do think I have a case of “peach madness” this summer. I blame this totally on the arrival of “The Peach Truck” in Nashville from Georgia with bags and bags full of delicious peaches. I eat them rinsed, fuzz and all, on cereal, on toast. I have made frozen yogurt, pies  and more recently this upside down cake using peaches and olive oil along with a  flour I ran across in the grocery store a few days ago…Domata Gluten Free Recipe Ready Flour.

Domata Recipe Ready Gluten Free Flour

I realize that everyone knows about Georgia Peaches, but are you aware there is a thriving olive oil business down in Lakeland, Georgia…acres and acres of olive trees? I didn’t until I was given a bottle by cookbook author, Matt Moore, while working on a photo shoot with him. Amazingly good and perfect for my cake. A belated thanks Matt.

Whether testing recipes for clients or cooking at home I always gather and measure all my ingredients before I start just to make sure I have everything I need. I find it very annoying to get to the middle of a recipe and realize I am short an egg or do not have enough milk. Very annoying.

Peach Cake ingredients

I used a fluted pan just because I think it is pretty.

Peach Cake in the Oven

I let this cake cool for about 30 minutes before turning it out onto a plate.

Peach Cake Baked

Flipped out onto a plate & ready for a powder sugar dusting. Love the color of those peaches!

Upside Down Peach Cake

Peach Cake dusted with Powdered Sugar

So pretty and moist, with an almost pudding-like texture and nice crispy edges. Not too sweet (you know I do not like overly sweet desserts) with the flavor of the peaches coming through strong.

Why an olive oil cake? Olive Oil in a cake never “sets up” again as does butter or solid veg shortening after the dessert cools, therefore the cake is much more moist and stays that way. I made a pound cake using olive oil & Blood Oranges and it was fantastic. For a more lucid and exact explanation as to why cakes made with olive oil are more tender check out this article by Fine Cooking.

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Of course we ate a slice while the cake was still warm on Saturday, but the next day, chilled,  it was still as good…in fact so good that my friend Terry M. ate 2 pieces while we worked the Sunday NYTimes Crossword puzzle! Yep, that good.

Upside Down Olive OIl Peach Cake

  • Servings: 6
  • Difficulty: easy
  • Print

Peach Cake dusted with Powdered Sugar

Ingredients:

  • 2 cups gluten-free baking flour (Domata is the brand I used), or all-purpose flour
  • 1 1/2 cups raw or turbinado sugar
  • 1 1/2 tsp salt
  • 1/2 tsp each baking soda and baking powder
  • 1 1/3 cups good quality olive oil
  • 1 1/4 cups whole milk
  • 3 eggs
  • the zest from one orange + the juice
  • 4-5 fresh peaches peeled and sliced
  • powdered sugar for garnish/serving

Directions:

  1. Preheat oven to 350 degrees.
  2. Whisk together the flour, salt, baking powder and baking soda in a bowl.
  3. Using a mixer blend together the olive oil & sugar. With mixer running drizzle in olive oil. Scrape down sides of bowl as need be. Turn mixer to low and add eggs & milk.
  4. Add orange zest, orange juice and flour with mixer on low-speed just until well blended.
  5. Place sliced peaches in the bottom of a well-greased 8 or 9 inch baking pans. Pour batter on top of peach slices and spread evenly.
  6. Place in oven and bake for 40 to 45 minutes until cake in set in the middle and is golden brown. If cake starts to get too brown cover loosely with a sheet of foil.
  7. Remove from the oven. Let cool on a rack and serve at room temp or chilled.
  8. Dust with powdered sugar when serving if desired.

Saturday, Spring Strawberries, Buttered Toast and My Week in Photos

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Wouter, who is Dutch, introduced me to this style of eating small, sweet strawberries on toasted bread with butter.

Not really a recipe, here is what you do to for the best Saturday, May 17th,  breakfast ever…..

1. Wash 1 pint of small, local, sweet strawberries under cool running water. Remove caps & put into a bowl, cutting larger berries in half. Sprinkle berries with a bit of turbinado/raw sugar. Crush a few berries with a fork. Let sit while you make toast.

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2. Slather toasted bread with softened butter, top with berries & another light dusting of sugar. This simple way of eating berries allows them to retain their flavor without being overwhelmed by other ingredients. It is just magical. Thanks Wouter.

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Get a little closer…..here….have a bite.

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“A Little Gallery of Images from my Week”

Saturday, May 10th, morning with previous week's NYT Corssword puzzle & cinnamon roll from "flour.sugar.eggs" Nashville
Saturday, May 10th, morning with previous week’s NYT crossword puzzle & cinnamon roll from “flour.sugar.eggs” Nashville
Vintage French Linens, Saturday, May 10th, shopping at Antique Mall for Props
Vintage French Linens, Saturday afternoon, May 10th, shopping at Gas Lamp Antique Mall for Props
May 11th, Sunday Mother's Day Brunch
May 11th, Sunday Mother’s Day Brunch
Early Monday morning, May 12th, strawberries from our garden
Early Monday morning, May 12th, strawberries from our garden
Wednesday, May 14, walk  around neighborhood, sign at corner of Monroe & 6th, Historic Germantown, Nashville, TN
Tuesday, May 13, walk around neighborhood, sign at corner of Monroe & 6th, Historic Germantown, Nashville, TN
Thursday, May 15, Prop Shopping after photo shoot with Paul, Ashley & Haley from Chicago. Mexican Silver knives & forks & odd spoons.
Wednesday, May 14, Prop Shopping after photo shoot with Paul, Ashley & Haley from Chicago. Mexican Silver knives & forks & odd spoons.
Thursday, May 15th, Blueberry Lemonade Ice Cubes, Photo Shoot
Thursday, May 15th, Blueberry Lemonade Ice Cubes, Photo Shoot, Relish Magazine
Thursday, May 15th, Photo Shoot Strawberry Tarts for Relish Magazine
Thursday, May 15th, Photo Shoot Strawberry Tarts for Relish Magazine
"Love Corn", Photo Shoot, Cutting Corn from Cob Demo, Relish Magazine
“Love Corn”, Friday, May 16th, Photo Shoot, Cutting Corn from Cob Demo, Relish Magazine
Saturday, May 17th. Strawberries on Buttered Toast with Turbinado Sugar.
Saturday, May 17th. Strawberries on Buttered Toast with Turbinado Sugar.

Life is short, make every day count. Have fun, work hard, sleep well and eat good food.