April » 2011 » Living Lou

Chocolate Pecan Torte

Finally, there is only one more day until the wedding which means that I’m sharing my last brunch recipe today… Chocolate Pecan Torte. This is probably my favourite dish from the brunch because well, truth be told, I love chocolate. This torte is flourless, which means that all our gluten free friends can enjoy it too! The texture is not that of your typical flourless chocolate cake, the pecans are chopped so that they retain some texture.

I know some people out there are getting tired of hearing about the Royal Wedding, but I think that’s one of my favourite parts. I love the buildup – the excitement throughout the media, the constant chatter about who we wish would design the dress (… Erdem!), even the constant streams of specials about the royal family are entertaining to watch.

Chocolate Pecan Torte (serves 6)
Source: Vogue Entertaining Cookbook

Ingredients
1 1/4 cups pecans
5 oz semi sweet chocolate + 2-3oz for glaze
1/4 cup unsalted butter at room temp.
1/4 cup sugar
6 egg yolks
8 egg whites

Directions

Preheat oven to 350.

Butter, flour and line an 8-inch round cake pan with parchment paper.

Pulse the nuts in a food processor a few times so that they retain texture. Pulse the chocolate in a blender* but do not let it get powdery.

In a large bowl, cream the butter and sugar together until light and fluffy. Add the egg yolks one at a time. Beating after each addition. Fold in the nuts and chocolate.

Using an electric mixer beat the egg whites until stiff. Fold 1/3 of the egg whites into the chocolate mixture to lighten it up. Fold through the remaining egg whites.

Pour batter into cake pan and bake for 40 to 50 minutes. Cool for 15 minutes before turning it out onto a platter.

To serve: Melt chocolate in the microwave, about 2-3 minutes. Taking it out after each minute and stirring. Pour melted chocolate over the cake and using an offset spatula spread the chocolate evenly over the top of the cake. Cut the cake into slices before the chocolate sets.

* My food processor is not very powerful so I found using the blender worked for chopping the chocolate. Make sure you’re using the chop button/setting.

Well, the wedding is finally tomorrow and here I am wondering what I’m going to do with myself once it’s all over.

I guess I could get a start on my homework…

- Lou

Shrimp in Butter Garlic Sauce

Shrimp is one of my favourite things to eat. No explanation necessary. Personally, I find that when shrimp is slathered in butter and garlic it’s at its best. Again, no explanation necessary. When I was planning my menu for the Royal Brunch I wasn’t really sure if it was all right to have shrimp at a brunch, but I quickly got over those doubts when I realized how tasty this really is. Plus I’m sure Wills and Kate would be down for shrimp. Yes? No? Who cares, I’m down for shrimp.

Doesn’t shrimp, butter and garlic just make you drool? Doesn’t it also make you drool that this is ready in 5 minutes? Do you know what it means when something is ready in 5 minutes? It means that instead of spending lots of time cooking (procrastinating) you will have plenty of time to study for that world issues test. Or, if you’re not into world issues, or school in general, it leaves you with plenty of time to spend with your family, or your plants, or Oprah, or your box of tissues while you watch The Notebook or I Am Sam.

Yep, tons of time for all the important things in life!

Shrimp in Butter Garlic Sauce (serves 6)
Recipe by Lou

Ingredients
1 package of frozen, pre-cooked shrimp
2 tbsp melted butter
1 large garlic clove, crushed

Directions

Thaw frozen shrimp. Follow directions on the back of the package.

While shrimp is thawing melt butter in the microwave for 30 seconds – 1 minute. Then crush garlic directly into butter.

Heat shrimp in butter and garlic in a skillet over low heat. Until heated through. Remember we’re not cooking the shrimp, just warming it up. This should take about 2-4 minutes.

Serve with a sprinkling of freshly cracked pepper.

Whether you serve this for dinner or brunch, you will love it.

- Lou

Coddled Eggs and Bacon

When I was putting together my menu for our Royal Wedding Brunch, I stumbled upon this recipe for Coddled Eggs and Bacon. There is just something about the idea of eggs, bacon and mushrooms baked in individual ramekins that made me tremendously excited. I think it was my nerdy and slightly obsessive side coming out. Actually, I’m pretty sure that’s what it was.

But really, please do tell me what’s better than bacon and mushrooms? These are just the cutest little things on the planet, please let it be known that I’m now obsessed with making dishes in ramekins. Don’t say I didn’t warn you.

Coddled Eggs and Bacon (serves 6)
Source: The Vogue Entertaining Cookbook

Ingredients
6 eggs
6 small button mushrooms, quartered
3 rashers of back bacon, chopped*
2 tbsp butter
1/2 tsp thyme, divided

* Back bacon can be replaced with regular bacon.

Directions

Preheat oven to 350.

Quarter the mushrooms and chop the bacon. Heat 1 tbsp of butter in a frying pan and saute mushrooms and bacon together for 4-5 minutes over medium heat. Remove to a plate and reserve.

Grease the ramekins with the remaining 1 tbsp of butter.

Crack each egg into an individual ramekin, being careful to keep the yolk intact.

Sprinkle 1-2 1/2 tbsp of the mushroom and bacon mixture on top of each cracked egg. Lastly evenly sprinkle the thyme on each egg.

Bake for 8-10 minutes or until the egg is cooked.

Enjoy your Coddled Eggs and Bacon, it makes for the perfect weekend breakfast.

- Lou

Crustless Spinach Quiche

It’s day 2 of our Royal Wedding Extravaganza, but it’s also Meatless Monday, which means I’ll be posting a meatless meal from our brunch menu – Crustless Spinach Quiche!

This quiche is such a great dish because having no crust means that there are only a few minutes of hands on time. It’s also the quintessential brunch dish, despite being of German and French origin, I think it will work pretty well for our British Brunch menu. Packed full of spinach, cheddar and mozzarella cheese with a subtle hint of nutmeg, this is a flavorful and easy dish for any brunch or dinner.

Crustless Spinach Quiche (serves 6)
Recipe by Lou

Ingredients
6 eggs
3 cups chopped fresh spinach
1/2 cup 2% milk
1 small Spanish onion, chopped or grated
3/4 cup grated mozzarella cheese
3/4 cup grated cheddar cheese
1/2 tsp freshly cracked black pepper
1/8 tsp grated nutmeg
1/8 tsp paprika

Directions

Preheat oven to 350.

Combine eggs, milk and onion in a bowl. Add the chopped spinach, cheeses, pepper and paprika.

Butter a quiche dish and pour mixture into dish.

Bake for 30 minutes.

Enjoy your quiche, keep posted for another Royal Wedding Brunch recipe tomorrow!

- Lou

Royal Wedding Brunch: Punch

Who’s excited for the Royal Wedding? I sure am! My mother grew up in England, and my Grandmother as well, and they love the royals. My Grandmother once told me that Prince Charles talks to the plants in his garden…

Anyway, the big day is finally approaching, and the countdown has begun, which means that here at Living Lou this week is our Royal Wedding Extravaganza. We’re hosting a Royal Wedding Brunch on Friday and check out the spread…

Royal Wedding Brunch Menu (for 6)
Punch
Salad of julienne vegetables
Crustless Spinach Quiche
Coddled Eggs and Bacon
Shrimp in Butter Garlic Sauce
Chocolate Pecan Torte

Keep checking back, I’ll be posting a new recipe from the menu each day until Friday. Today is the kickoff and we’re starting with the refreshing and sweet non alcoholic punch. Although, it is 5 o’clock somewhere so you can throw in a little tequila or some rum and it is bound to be tasty.

Non Alcoholic Punch (serves 6)

Ingredients
3 cups pineapple juice
3 + 1/4 cups cranberry juice
3 cups lemonade
3 cups orange juice
berries or pineapple for garnish

Directions

Pour all ingredients into a punch bowl or a serving jug. Garnish with sliced berries or fresh pineapple and let them float in the punch.

- Lou