Pfeffernüsse

November 30, 2012

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I have many fond memories of enjoying Pfeffernüsse cookies during the holiday season while living in Switzerland. Pronounced [fef-fur-noose], these delightful German cookies translate to “pepper nuts” and are truly one of my favorite holiday treats. These spicy cookies, full of cloves, nutmeg, ground black pepper, ginger and cardamom, are not for the faint of heart and best reserved for those who love these distinct spices (although I challenge the non-spicy folks to give them a try as well – they are delicious and so worth it!). In Germany (and its neighboring Switzerland), Pfeffernüsse is a very old, if not ancient, recipe that has been passed down for generations and enjoyed throughout many European countries. I recall picking up a box of Pfeffernüsse from my local bakery Read More…

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If you haven’t noticed, I love the holidays and am so excited to share with you this year’s first Holiday Gift Guide post from The Chic Brûlée ~ 7 Scrumptious Stocking Stuffers. The stocking-size gifts on this list truly keep on giving all year and are sure to impress the food-lovers, bakers, and cooks on your Christmas list.  From Madagascar Vanilla extract to whimsical egg turners, we have your stockings covered!

 

WHERE TO BUY… Read More…

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Roasted Cauliflower Soup

November 27, 2012

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Last night I made a hearty Roasted Cauliflower Soup with homemade garlic croutons. If you are looking for an easy weeknight dinner packed with nutrients and good-for-you vegetables, look no further than this recipe. I decided to roast the cauliflower in the oven before I added it to the soup to bring out all of the flavors and it was totally worth the extra step. I also decided to forgo the cream and half-and-half usually used in cauiliflower soups because this soup is thick and creamy enough on its own (who needs the extra calories?). I made a few homemade garlic and thyme croutons for extra crunch to serve on top. Perfection!  Read More…

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Have a Happy Thanksgiving!

November 21, 2012

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Wishing you all a happy and healthy Thanksgiving! I’m thankful for so many things this year, but most of all being engaged during this holiday season to the man of my dreams. I hope you all have many things to be thankful for this year too. In the spirit of this food-lovers holiday, I’d like to share an easy and very impressive dessert you can whip up in a snap tomorrow morning for all you last-minute bakers out there! For a little taste of France this year, try my recipe for an Apple Flognarde. A flognarde is very similar to a clafoutiswhich is made with cherries, and is essentially a puffed sweet “souffle” baked with fresh fruit. It not only looks beautiful, but is light, airy, and to-die-for with a scoop of vanilla ice cream or freshly whipped cream. This dish is a unique addition to a dessert table full of the usual pumpkin and pecan pies, and I couldn’t think of a better end to a hearty Thanksgiving feast. You can find the full recipe here. Happy Thanksgiving! xo Janelle

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Post image for Lightened Up Italian Wedding Soup

Here is a recipe I created for a lightened up version of Italian Wedding Soup. Traditional Italian Wedding Soup consists of chicken broth, hearty greens and tasty homemade meatballs. Instead of using the higher-fat meats traditionally used to make meatballs (pork, veal or beef), I used lean ground turkey breast and the results were excellent. Read More…

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Dinner at Del Posto

November 19, 2012

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This past weekend we finally made it back to one of the fanciest Italian restaurants in New York, Del Posto. The hotspot, run by celebrity Italian food personalities, Mario Batali, Joe Bastianich and Lidia Bastianich, occupies an opulent space in Chelsea, where  live piano fills a bustling, warmly-lit dining room. Del Posto received a four-star rating from New York Times critic Sam Sifton a couple years back, much to the surprise of discerning editors and restaurant-goers alike who doubted it deserved a coveted spot next to the finest dining establishments in the city–Per Se, Daniel, Le Bernardin, Eleven Madison Park and Jean Georges. Read More…

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Rosemary Trees

November 16, 2012

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This year, I couldn’t resist the intoxicating scent and festive style of this adorable Rosemary Tree. With its fragrant, evergreen, needle-like leaves, Read More…

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Post image for Haute Lobster “Rolls” at Le Bernardin

It’s a bit of a secret that many of the top Michelin-starred restaurants in New York offer a lounge menu in their bar area that serves a selection of the chef’s top dishes à la carte without having to Read More…

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Post image for No-Noodle Sweet Potato “Lasagna”

The other night I really wanted to make a hearty and comforting lasagna, but I usually avoid making it because it’s traditionally high in carbs and fat. So, I put together a noodle-less “lasagna” full of healthy vegetables and all of the taste everyone loves from this Italian favorite–creamy ricotta, marinara sauce and a crispy mozzarella topping. I called it Sweet Potato “Lasagna” because the sweet potatoes are really the “secret ingredient” in this dish that makes it so delicious. There are 3 important layers: (1) roasted thin slices of sweet potatoes, (2) roasted zucchini, and finally (3) kale, onions and broccoli. The best part about this recipe is you can swap in or out your favorite vegetables for each of the layers. I found that this combination works beautifully though. Check it out! Read More…

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Sandwiches from Mile End

November 12, 2012

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This weekend we checked out Mile End Sandwich Shop, the Noho outpost of the Boerum Hill, Brooklyn favorite. Located on posh Bond Street between Lafayette and Bowery, this inventive and modern Jewish delicatessen is just what we needed in the neighborhood. The inside is sleek and minimalist, with a long communal table filling the room and dozens of hungry patrons lining up for take-out orders at all hours of the day and night. On the menu  full of enticing combinations of meats, cheeses, vegetables and bread, there is truly something for everyone. Playful names such as “The Ruth Wilensky” (fried beef salami, mustard) and the “Chopped Liver” (gribenes, pickled shallots), make the whole experience exciting and fun.  Read More…

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