Homemade, Vegetarian Huevos Rancheros I’m not sure when or where I first tried Huevos Rancheros. It certainly isn’t something I grew up eating, but today it’s one of my favorites. This dish is especially satisfying during the colder months–when appetites are extra large. And don’t […]
Green Salad with Oil and Vinegar Dressing This ultra simple green salad recipe starts with fresh, crisp greens and finishes with a light vinaigrette of olive oil, sherry wine vinegar and Dijon mustard. It was adapted from Green Salad with Oil and Vinegar Dressing on Epicurious.com. […]
Parisian Hot Chocolate Recipe
My favorite breakfast of all is a super fresh, light and crispy croissant served with a small cup of Parisian Hot Chocolate. Unlike French Hot Chocolate, which is typically made with cream or a combination of cream and milk, Parisian Hot Chocolate is made without cream. The milk is whole, of course, and the chocolate has to be really good.
We typically use Ghirardelli 60% Bittersweet Baking Bar because there are always several bars in the pantry. (This is because it’s an ingredient in the Chocolate Glazed Chocolate Tart that we make often.) This chocolate works fine, but keep in mind, finer chocolate would make it even better.
This recipe, which has just three ingredients, was adapted from the one on David Lebovitz‘s website.
1/2 cup whole milk
1.25 oz bittersweet chocolate, finely chopped
flaky salt, preferably fleur de sel
*Pease note, this is best made 2-3 hours ahead and reheated for serving.
- Warm two large espresso cups.
- Heat milk in a heavy-bottomed saucepan.
- Once milk is warm, remove from heat.
- Whisk in chocolate, stirring until melted.
- Return to heat.
- Whisk constantly, at a very low boil, for about 2 minutes.
- Serve with a few flecks of fleur de sel.
This recipe makes two demi-tasse servings.
Approximately 132 calories each.
Monticello, Poplar Forest and the University of Virginia Our country is ripe with fascinating destinations for American history buffs. There are museums and historical sites for just about every event that you can imagine: from the Civil War to the Civil Rights Movement to 9/11. […]
Broiled Bluefish Fillet with Mayonnaise Recipe While bluefish has a reputation for being fishy-tasting and oily, we love it. According to Seafood watch, it’s also a good choice for the environment, and it’s a good source of Omega-3. However, since there are some concerns about […]
Jasmine Rice Pilaf with Mustard Seed Recipe
Some meals call for a simple rice dish. This jasmine rice pilaf with mustard seed looks lovely and is a step above plain rice. It goes particularly well with roasted broccoli. This recipe was adapted from the recipe on Epicurious.com.
2 Tbl shallot, sliced thin
1/2 Tbl olive oil
3/4 tsp mustard seeds
1/4 cup jasmine or long-grain white rice
1/2 tsp salt
1/2 cup water
1/8 cup thinly sliced scallion greens
- Cook shallot in oil over moderately low heat, stirring occasionally, until softened.
- Add mustard seeds and cook, stirring occasionally, 1 minute.
- Stir in rice, salt, and water and bring to a boil.
- Stir rice once and cook, covered, over very low heat 15 minutes.
- Remove pan from heat and let pilaf stand, covered, 5 minutes.
- Fluff pilaf with a fork and stir in scallions.
This Jasmine Rice Recipe with Mustard Seed serves 2.
Approximately 121 calories per serving