My girl Albane made a ridiculously delicious coconut cream and raspberry tart, which only the cat got to eat at the end because I dropped it. Ma faute.. For the full recipe check out my girls blog at www.eatmebaby.fr Meow!
I never ever turn down an invitation to eat at my girl Indiana's place. Her home is one of those awfully cozy spaces where all you want to do is plump down on the large sofa, drink some wine, and have a heart to heart with your girlfriend as the fire is crackling away in the chimney in the corner (OK..I might be imagining that last part). On this sunny California day, she made one of her new recipes for me, scallop ceviche! We spent the day cooking in her kitchen, checking out her collections of new cookbooks, and chatting about the ups and downs of life. I love these types of days with my girl because I simply don't have enough of them. Here is the recipe adapted from Curtis Stone. This one is def a HIT!
1/2 cup vegetable oil for frying
6 garlic cloves (thinly sliced)
2 shallots (thinly sliced)
1/3 cup fresh lime juice
1 jalapeno finely chopped
1 tbsp coconut milk
1 tbsp soy sauce
1 tbsp jaggery
2 drops sesame oil
8 large sea scallops (each cut into 4 slices)
2 small ripe yet firm avocados (cut into little squares, pieces)
a few basil leaves coarsely chopped
a few mint leaves coarsely chopped
1. warm oil in a pan on medium heat and add in garlic cloves. fry for about a minute (or until golden brown). with a spoon transfer over onto a paper towel so the excess oil can be absorbed. repeat this with the shallots and place to the side.
2. in a bowl, stir the lime juice, jalapenos, coconut milk, soy sauce, jaggery, and sesame oil. add in the scallops and let it marinate for about 15 mins
3. with a spoon, remove the marinated scallops and place em' on your favorite plate or bowl (i liked the cocktail glass). drizzle some marinade over the scallops and mix in avocados. top off with fried shallots, garlic, basil, and mint.
invite your girlfriend over, have a heart to heart, and why not make this ceviche!?!
What I hate about living in Paris, is that most of my friends I get close to, end up moving away like my friend Julie who is leaving me for San Diego. The other day she came over and showed me one of her favorite recipes. This is my little homage to my girl. I guess I'll make this tart each time I miss her
What you need for the 1, 2, 3 crust:
What you need for the dark chocolate filling:
200g dark chocolate (52 - 55% or just use any dark dessert chocolate for cooking)
33 cl (can be a touch more or less) of creme fraiche eppasie (heavy cream in the US)
1 range free egg
1 packet of vanilla sugar (7g). You can also make your own vanilla sugar (7g sugar + 1tsp vanilla extract)