- Preheat the oven to 350 degrees Fahrenheit
- Combine all ingredients in a food processor, pulsing until the mixture resembles coarse, craggy crumbs
- Dump the mixture out onto a large piece of plastic wrap, gather it together into a ball- this was difficult for me because it would stay together. Just make it as solid as possible and it will all work out I promise!
- The recipe then said to chill the ball for 30 minutes, but because mine wouldn't stay together it worked better warm. It just depends on how yours works out.
- I then covered mine completely with plastic wrap and rolled it out with a rolling pin into a loose blob form. It should be about 1/8 of an inch thick
- Cut the dough into a large grid, dab lightly with water and sprinkle with a pinch of salt.
- Bake crisps for 10-12 minutes or until the ends are lightly browned (it took mine about 15 minutes, but I wanted them to be kind of crispy)
- Set the baking pan on a rack to cool then enjoy! I made mine earlier and let them sit out and they were still delicious 3 hours later
Polenta with Fresh Corn from
Gwyneth Paltrow- not always a huge fan of hers, but I love this cookbook!
4 cups water
1 cup polenta
coarse salt
kernels from 1 fresh ear of corn- I used one cup of frozen corn and it worked fine
1/2 cup milk
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| Polenta with corn |
1/4 cup cream
black pepper
1 tbsp fresh chives
- Bring the water to a boil in a small pot
- Slowly whisk in the polenta and a pinch of salt
- Turn the heat as low as it can go, put a lid on slightly ajar, and cook for 40 minutes, stirring every 5-10 minutes- Don't worry if your polenta is very vocal. It really freaked me out at first because I've never made polenta before, but it turned out fine!
- Add the corn, milk, and cream and cook for 5 minutes
- Season with salt and pepper and serve sprinkled with chives
- I would recommend serving immediately. I made it early and waited three hours, and it wasn't as good then as it was right off the stove
Chocolate Truffles from
Laduree- Obviously I love Laduree because they have macaroons, but this cookbook is awesome even without those!
4 1/2 tbsp butter
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| Chocolate Truffles |
9 oz. dark chocolate (70% coca)
2/3 cup heavy cream
1 1/2 tbsp sugar
1 cup + 3 tbsp unsweetened cocoa powder
- Cut the butter into small pieces. Heat and softer until creamy without allowing it to melt. I just used the microwave, but you could use a double boiler if you prefer. If you use the microwave, beware, it does not take very long! Remove from heat and whisk until homogeneous- kinda blobby like it's been sitting on the counter all day
- Finely chop chocolate and put in a large bowl. It is important that the chocolate is in very small pieces! I just smashed it with a rolling pin and mine were a little chunky :(
- In a saucepan, bring the cream and sugar to a boil (doesn't take very long). Pour this hot liquid over the chopped chocolate in 3 parts, making sure to combine well after each addition. The chocolate should be completely melted by the end. Add the softened butter and combine until homogeneous.
- Pour the ganache into a baking dish. Cover with plastic wrap and refrigerate for 1 hour to cool completely. Remove from refrigerator and leave to rest at room temperature for 30 minutes- I left it out for 45 :)
- Transfer ganache to a piping bag fitted with a plain tip, or no tip at all. Pipe small rounds on a baking sheet lined with parchment paper. Place sheet in the refrigerator for 30 min so the truffles become firm. Put cocoa powder in a small bowl and roll truffles in it to coat them. Store truffles in the refrigerator
- If your truffles look ugly after you piped them, like mine :), take them out of the refrigerator early and reshape them with your hands then cool again before coating.
I know this is a lot, but I hope you enjoy! XO
