Bake it like you're French

Since Barefoot in Paris cookbook by Ina Garten was one of my Christmas presents, I try to utilize it in my kitchen and bring a little class to my Polish/American cooking. Slowly, but surely, as they say...
Chef Jeff cooked an amazing Valentines Day dinner, as you may see in the previous post, but now it was my time to shine my talents in the dessert making portion of the evening. I am actually not a big baker - I have couple cake recipes that work out pretty well for me, but most of the time I feel that my baking skills are not what they could be. Regardless of this, I decided to make Pear Clafouti, which is a cake made of fruit covered by flan-like mixture and baked. Traditionally it comes with cherries, but the recipe called for pears, since they are in season more often. I think that I succeeded! The dessert was not too sweet, as most American desserts are, and it truly reminded me of the taste of my home. To sweeten it up, however, you may add some ice cream to it, as I did - I used banana ice cream. I also added frozen fruit on top to add some color.
This recipe is available online here as well as in the cookbook I mentioned.

The most expensive spice in the world

Certainly not the golden flakes in the Goldschlager! It is of course saffron, which is derived from a crocus flower. Ancient Persians bathed in saffron infused water to cure their battle wounds, but I found a better way to spice up my life!
For an early Valentine Day's dinner chef Jeff once again put my cooking abilities to shame and made a wonderful mussel bisque followed by mussels in white wine. Both were delicious, but if i had to choose my favorite it would hands down be the bisque. Difficult to believe that the only spices in it were salt, pepper and of course the saffron!
The recipe for the wonderful bisque came from Ina Garten's cookbook Barefoot Contessa How Easy Is That? I highly recommend it, as it was relatively easy to make!
To clean the mussels immerse them in water with flour.
Mussels in white wine sauce, courtesy of Ina Garten aka Barefoot Contessa. This recipe is available online.

When life hands you limes

This weekend I was making cupcakes for my friend Megan's big 3-0! I often reach for Ina Garten's simple and elegant recipes and this was no exception. Her vanilla cupcakes were reviewed as moist and fluffy, and indeed they were. Reading the list of the ingredients, however, I felt that they lack something and I added zest of one lime to each the batter and the frosting. Now, I LOVE lime and keep it on hand to use in my water or margaritas and now I found a new use for it!
The birthday girl and her family loved the cupcakes and the extra-little--zesty-something, too!