Saturday, March 19, 2011


These are really yummy! I first tasted these in France over 5 years ago and immediately bought two copper molds, however, it took me over 5 years to finally make these goodies. I was on line and found the 18 mini-cannele mold and immediately bought it. I brought my recipe and mold to the West Coast while visiting friends. They had never heard or tasted them....then I made them and made 4 times because they were such a big hit. They easy to make, so give it a try! Here is the recipe:
1 cup (250ml) milk
2 tablespoons butter, unsalted, cut into small pieces
1/2 cup (63g) all-purpose flour
1/2 cup (100g) plus 1 tablespoon sugar
1 egg
1 egg yolk
1/2 teaspoon vanilla
1 tablespoon rum
18 mini cannele mold (see foto)
1. Mix the flour and sugar together in a bowl. Beat the egg and egg yolk in another bowl and add the vanilla and rum to the egg mixture.
2. Bring the milk and butter to a boil in a sauce pan, while whisking incorporate the milk mixture into the flour mixture, this will thin and like a crepe batter. Whisk to ensure that it is smooth and lump free.
3. Cover the batter with plastic wrap and place in the fridge for several hours or overnight.
4. Preheat oven to 450F(230C).
5. Pour the batter into the molds only 3/4 full (they will rise while cooking). Bake 15 minutes, then reduce the heat to 350F(175C) for another 45 minutes. The cakes should be dark on the outside.
6. When done, cool slightly and remove from the mold....enjoy!

Wednesday, March 9, 2011


Today is Ash Wednesday, so it's a fish day for me and I thought I would make smelts, yes, I am sure lot's of you are probably shaking your head and saying no.....but give them a chance, when fresh, they are delicious and easy to prepare. This is my Dad's recipe, and this is how he prepared them.

1/2 cup all-purpose flour (I use King Arthur)
1/2 cup cornmeal
1 egg
1/2 cup milk
1/2 lb (250g) fresh smelts
vegetable oil
cast iron pan

Mix the flour and cornmeal in equal amounts in one pan.
Prepare the eggwash with the eggs and milk
Heat the cast iron pan with enough vegetable oil to cover the bottom
Dredge the smelts in the egg wash then into the flour/cornmeal mixture, place into the hot oil and cook till brown on both sides.
Place on a plate with paper towel and enjoy!

Thursday, March 3, 2011

Cannellini Beans & Italian Tuna

Cannellini Beans are great on there own but adding Italian Tuna, celery, onion and parsley are a great combination for lunch, easy and fast. The Italian Tuna is great on it's own, but adding it to the cannellini beans kicks it up.


1 can cannellini beans drained and rinsed
1/2 red onion diced small
1 celery stalk, washed, sliced and diced
2 tablespoons of flat leaf parsley, minced
1 small can Italian Tuna in olive oil 80 g (2.8 ounces), drain the oil off
really good extra virgin olive oil, about 2 tablespoons or what you like
salt & pepper to taste


Mix all the ingredients together, taste for seasoning and enjoy.