This past weekend was the first time since we came back from our trip that I didn’t have to work and I took full advantage of it. Friday I finished shooting a cookbook (no, not mine) and I was looking forward to a relaxing weekend with my family and my kitchen. Books to read, movies to watch and lots of different recipes in my head to try.
Evenings are also turning cooler, letting us know that yes, autumn will soon arrive. It takes time in South Florida, but we wait anxiously.
I wait patiently all year for winter squash season. It is definitely one of my favorite ingredients to cook with and of course to eat. Soups, clafoutis or doughnuts like these are always in my repertoire. So when I walked into Whole Foods and saw the large array of pumpkins and squashes they had, I felt a sudden rush of happiness. The kind that food gives you.
I sliced and roasted the red kuri squash with the seeds and all. Perfectly seasoned, it’s the perfect side dish or snack by itself. I used some of it for a creamy soup and the rest for cheesy and creamy baked eggs.
The recipe is an adaptation of Shauna and Danny’s baked eggs with taleggio from their new book “Gluten Free Girl and the Chef”. I had pre-ordered the book months and months ago and I was so excited when it finally arrived this week. It is beautiful. Mouthwatering recipes, some really simple, some more complex. All highlighted by Lara’s gorgeous photography.
I can seriously say I want to cook every single recipe from this book. Smoked salt caramel ice cream, braised balsamic rabbit, crisp pork belly with wild rice, cabbage, sour cherries and honey-sage gastrique… The names alone make my mouth water.
I wanted something simple for our Sunday breakfast, so I made the baked eggs with taleggio and added some roasted red kuri squash, fresh oregano and finished them with a roasted pumpkin seed and apple cider vinaigrette. Delicious.
A book everyone should own, gluten free or not.
And of course, we needed our sinful treat. Chocolate and hazelnut mousse squares. Soft chocolate, hazelnut, banana and teff cake topped with super silky and easy chocolate mousse. These from my own repertoire. The perfect ending to a relaxing weekend.
Chocolate and Hazelnut Biscuit
makes enough for half a sheet pan, but we will only use half of it. i recommend freezing the rest for another time or eating it alone as a snack.
3/4 cup (150 grams) cane sugar
1 cup (280 grams) pureed bananas 9about 3-4 bananas)
1 cup (125 grams) light olive oil
2 tsp vanilla extract
2/3 cup (100 grams) teff flour
1/3 cup (50 grams) sweet rice flour
1/2 cup (50 grams) hazelnut flour
2 Tbs (15 grams) cocoa powder
1/2 tsp salt
1/2 tsp (4 grams) baking soda
In a large bowl, whisk together the teff, sweet rice, hazelnut flours, cocoa powder, salt and baking soda. In a separate bowl, whisk together the eggs, sugar, banana puree, oil and vanilla extract. Add the liquids to the dry and whisk until combined.
Line a baking sheet with parchment paper. Pour the batter (will be rather liquid) onto the pan and spread evenly.
Bake at 350F until set about 15-18 minutes. Let it cool completely before making the mousse. We will only need half of it so wrap the other half and freeze it for another time.
370 grams bittersweet chocolate
370 grams heavy cream, whipped to soft peak
Line a quarter sheet pan with the chocolate and hazelnut cake.
Melt the chocolate over a water bath and let it cool slightly. When cool, add about 3/4 cup of the whipped cream into the chocolate and whisk to lighten it. Then fold the chocolate mixture into the rest of the cream. Fold gently but quickly until all incorporated.
Spread the chocolate mousse over the biscuit and refrigerate until set. Cut into squares and garnish with roasted hazelnuts.