Today Dishing: Flourless Chocolate Cookies

In Marianne’s blog about Vegas, she references Payard Patisserie and Bistro in Caesar’s Palace. Since returning form her trip there, Marianne compiled  and sent me an array of gifts inspired from both her trip to Vegas and our impending September 2013 trip to New York City. Among the treasures she sent was Francois Payard’s newest cookbook Chocolate Epiphany.

Before receiving the book itself, Marianne passed this recipe on to me. I made these cookies several weeks ago and if they are any indication of the goodies contained in the book, I am in for some delicious treats.

The cookies are large and look as though they will be heavy and brownie-like in consistency.
Nothing could be further from reality. They are light, airy and oh so moist. The recipe makes about twelve cookies and around my house that doesn’t last long.  These beauties were gone in less that two hours.

  

Flourless Chocolate-Walnut Cookies 17 Comments Add Yours By Robin Raisfeld & Rob Patronite Published Apr 13, 2008 ShareThis Illustrations by John Burgoyne  (Photo: Kang Kim) The annual Passover abstention from flour need not be so abstemious, as François Payard demonstrates in this recipe for chewy, gooey chocolate-walnut cookies. Egg whites add a meringuey quality, but fudginess prevails in these jumbo-size beauties, available at Payard’s Upper East Side pâtisserie and featured in his new book, Chocolate Epiphany (Clarkson Potter; $35). François Payard’s Flourless Chocolate-Walnut Cookies 2 3/4 cups walnut halves 3 cups confectioners’ sugar 1/2 cup plus 3 tablespoons unsweetened Dutch-process cocoa powder 1/4 teaspoon salt 4 large egg whites, at room temperature 1 tablespoon pure vanilla extract Preheat oven to 350. Spread the walnut halves on a large-rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant. (1) Let cool slightly, then transfer the walnut halves to a work surface and coarsely chop them. Position two racks in the upper and lower thirds of the oven and lower temperature to 320. Line two large-rimmed baking sheets with parchment paper. (2) In a large bowl, whisk (or combine in an electric mixer on low speed) the confectioners’ sugar with the cocoa powder and salt followed by the chopped walnuts. While whisking (or once you change the speed to medium), add the egg whites and vanilla extract and beat just until the batter is moistened (do not overbeat or it will stiffen). (3) Spoon the batter onto the baking sheets in 12 evenly spaced mounds, and bake for 14 to 16 minutes, until the tops are glossy and lightly cracked; shift the pans from front to back and top to bottom halfway through to ensure even baking. Slide the parchment paper (with the cookies) onto 2 wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days. Share this story...

P.S. I am up to my eyeballs in wedding prep. We are nine days away and counting.  Plenty of wedding blogs will follow soon after.

Recipes from Friends: Almond Cake

My friend and neighbor, Linda submitted her recipe for the most scrumptous Almond Cake I’ve ever tasted. After stealing a piece to take home, it received rave reviews from my family  and my daughter already made it for company! That’s how good it is...



Almond Cake - From Linda Strubel

One 9-inch or 10-inch (23-25 cm) cake

Adapted from Chez Panisse Desserts by Lindsey Remolif Shere

As mentioned, this cake is best made in the food processor. If using a stand mixture, use the paddle attachment and let the mixer run until the almond paste is finely broken up. There’s a few notes at the end of the recipe, including some almond paste tips and suggestions.

I dialed down the butter from the original recipe, which had two more ounces (55g), for a total of 10 ounces (280g) since some feel the cake was a bit heavier and too-buttery with all that butter in it. But if you do wish to go that route, I’d be interested in knowing what you think.
1 1/3 cups (265g) sugar 

8 ounces (225g) almond paste 

3/4, plus 1/4 cup (140g total) flour 

1 cup (8 ounces, 225g) unsalted butter, at room temperature, cubed 

1 1/2 teaspoons baking powder 

3/4 teaspoon salt 

1 teaspoon vanilla extract 

1 teaspoon almond extract 

6 large eggs, at room temperature

1. Preheat the oven to 325ºF (162ºC). Grease a 9- or 10-inch (23-25 cm) cake or spring form pan with butter, dust it with flour and tap out any excess. Line the bottom of the pan with a round of parchment paper. (See Note, below.)

2. In the bowl of a food processor, grind the sugar, almond paste, and 1/4 cup (35g) of flour until the almond paste is finely ground and the mixture resembles sand.

3. In a small bowl, whisk together the remaining 3/4 cup (105g) of flour, baking powder, and salt.

4. Once the almond paste is completely broken up, add the cubes of butter and the vanilla and almond extracts, then process until the batter is very smooth and fluffy.

5. Add the eggs one at a time, processing a bit before the next addition. (You may wish to open the machine and scrape the sides down to make sure the eggs are getting fully incorporated.)

After you add all the eggs, the mixture may look curdled. Don’t worry; it’ll come back together after the next step.

6. Add half the flour mixture and pulse the machine a few times, then add the rest, pulsing the machine until the drying ingredients are just incorporated, but do not overmix. (You can also transfer the batter to a bowl and mix the dry ingredients in, which ensures the dry ingredients get incorporated evenly and you don’t overbeat it.)

7. Scrape the batter into the prepared cake pan and bake the cake for 65 minutes, or until the top is deep brown and feels set when you press in the center.

8. Remove the cake from the oven and run a sharp or serrated knife around the perimeter, loosing the cake from the sides of the pan. Let the cake cool completely in the pan.

Once cool, tap the cake out of the pan, remove the parchment paper, and set on a cake plate until ready to serve. (Tip: Warm the bottom of the cake pan directly on the stovetop for just a few seconds, which will help the cake release.)





Storage: This cake will keep for four days at room temperature, well-wrapped. It can also be frozen for up to two months.

Note: For this cake, I used this 9-inch cake pan, whose sides are 2-inches (5cm) high. Some readers noted that the batter rose higher than their pan, although I’ve made this cake well over a hundred times and have not had that problem. So use a standard size cake pan whose sides are at least that high, not a layer cake pan, which is shallower.

Tips: If your almond paste has dried out, the Odense FAQs (see below) recommends placing the almond paste in a plastic bag with two slices of bread or an apple half, and letting it sit overnight.

Today Dishing: Guest Editor-Vegas Baby

 Today my long time friend and traveling buddy, Marianne Matthews submits a look at Vegas from a slightly different perspective. A lover of fine cuisine, smooth wine and interesting travel, she gets the most bang from her travel buck by doing her homework before she goes.

Traveling with Marianne is an adventure and an education no matter where you go.

    

     "Las Vegas is the only place I know where money really talks. It says, "Goodbye". (The Joker is Wild, Frank Sinatra) Gamblers recognize the truth in that line ,but those who go to Vegas for the food and the shows will give the plastic a daunting workout.

     A dinner at the Picasso in the Bellagio runs around $600 per person. Guy Savoy is close at $550 per plate. Double that amount when planning a splurge dinner at Joel Rubuchon. A wine aficionado can drop $2,800 per bottle at Jasmine which has the advantage of facing the famed Bellagio Fountain.

    The good news is that with a little research before traveling, a fine meal with a nice wine can be found by checking out standard sites like Trip Adviser, Open Table, and Yelp.   Gordon Ramsay's Pub and Grill in Caesars Palace is a better choice than the pricier Ramsay steakhouse in Paris Hotel and Casino.

   In Ramsay's Pub I chose a Scottish salmon surrounded by morel mushrooms, a Stag's Leap cabernet to accompany, and an utterly sinful British Bread pudding for dessert. $62 including tip. Bobby Flay's Mesa Grill is reasonable and the menu is innovative. Jasmine in the Bellagio has great ambiance, but Olives (Bellagio) is a better choice for tasty food which also has a view of the dancing fountain. The Venetian's Canonita, near the canal with the singing gondoliers, features Southwestern taste treats. A drink at the Chandelier Bar in the Cosmopolitan is a must for people watching where one is surrounded by a three level crystal chandelier.

    The best for me? Payard Patisserie and Bistro at Caesars Palace which I found by reading, Eating Las Vegas 2013:The 50 Essential Restaurants. This intimate, elegant space has a chocolate clock that dispenses several free truffles every 30 minutes.

 I went for brunch, chose French toast accompanied by a crisp, chilled Reisling and was transported to foodie heaven. This is not your dip bread in beaten egg, slap it in a fry pan, toss it on a plate then drench in maple syrup. This is cake-like, airy, crowned with warm berries in sauce. A hint of whipped cream touched the plate. After brunch, a stroll near the bistro revealed a Payard shopping area where one could purchase chocolates, pastries, ice cream and preserves. Pricy but worth every penny. Buy there rather than online where the $35 mailing fee will stop even the most ardent chocolate hound.

                            

                                                                            

                                                                           

   Going to Vegas? It's not just a gaming town in 2013. We toured the Mob Museum, the Neon Museum, the Shark Reef at Mandalay Bay plus took a 15 minute drive north of Vegas to Red Rock Canyon Conservation Center. And we ate very well. I'm thinking Vegas Foodie Tour in 2014? Julian Serrano at the Aria, Michael Mini's American Fish and the Picasso at the Bellagio await......

     

I welcome other guest editors. Sharing travel tips or sights to see,and great dining experiences makes for wonderful reading. Thanks to Marianne.