Almond Macaroons with Chocolate Ganache

A few weeks ago I was in Boston and my friend's mom made almond macaroons with a chocolate ganache for a dinner party. Not having had a macaroon before, I didn't know what to expect. Well what I had was by far my most favorite cookie yet. This macaroon was the perfect combination of crunchy and chewy. It was more of a cookie sandwich: 2 macaroons with chocolate ganache in-between. I am pretty sure I could have eaten all 20+ that she made.......good thing I wasn't left alone. :)
Anyways, I of course had to come home and figure out how to make them myself, and how to make fewer. After a few tries, success! Did I mention I made dairy free ganache?? Yes ma'am! 

Almond Macaroon Sandwiches with Chocolate Ganache

Ingredients: 

• 1/2cup +2tbs blanched almonds(see below if you would like to know how to blanch almonds)
• 3/4 cup sugar
• 2 egg whites
• pinch sea salt

Chef's Note: Almost all recipes call for almond extract. (I don't enjoy the taste, but if you do, add 3/4 tsp)

Almond Macaroons:

Preheat oven to 350 and line cookie sheet with silpat or parchment paper. 
In food processor, pulse almonds and sugar into fine powder. In separate bowl, whip egg whites and salt until they form a soft peak. Slowly fold the almond "flour" in with the egg whites. Continue to fold until all is combined. Your batter will be thick and sticky. Allow batter to sit for 15-20 minutes. Using a teaspoon, drop walnut sized batter on pan....leaving space between each. The cookie will spread. I only made 6 at a time if that gives you an idea. Bake @350 for 16 minutes. Remove from oven and cool. 

Chocolate Ganache:

Ingredients:

• 4 oz bittersweet chocolate
• 1/2 cup coconut milk(use cream if you prefer)

In small sauce pan, heat milk over medium heat. You want bubbles to form but you don't want it to boil. Place chocolate chips in heat proof bowl and pour heated milk over top. Stir until all chocolate is melted and mixture is smooth. Let cool at least 1 hour in fridge.(until ganache is thick and spreadable)

Once cookies have cooled and ganache is set, spread about 1tbs of ganache on flat side of one cookie. Top with second cookie. You can store the cookies for up to 3 days in air tight container. 
Makes 10 cookie sandwiches! 

Blanched Almonds:

Place almonds in heat proof bowl or pyrex. Bring 1-2 cups of water to a boil. Pour boiling water over almonds...enough to cover almonds. Let sit for 1-2 minutes. Drain almonds and rinse with cold water. This is cool: the almonds will pop out of their skins! Remove skins from all almonds and you now have yourself blanched almonds! Ta-da!

Em's Decadent Burger

So any of you out there that know me, you know that I LOVE a good burger. I tend to always order one when eating out, because making a burger for 1 person at home isn't the easiest. Last night I managed to make 1 burger!(thanks to Whole Foods for making this possible) My inspiration for this burger was Michael Symon, esteemed Iron Chef and winner of SOBE burger competition. Not to brag, but my take on his burger was divine. I didn't even need a side dish, but you could easily pair it with my homemade fries.
Chef's Note:
If you are a novice cook: this should not be your first attempt at cooking. Stick with my easy stir fry. :) 

Ingredients: 

• 5-6 oz ground beef(I used 85/15, you want some fat in your meat when making a burger)
• 2 small onions
• 1 tbs butter
• gruyere and horseradish bechamel(see below for recipe)
• 1 tbs flour
• 1 tbs corn starch
• EVOO
• 1 kaiser or potato roll(Whole Foods actually allows you to purchase 1 bun.....THANK YOU!)
• 2 slices of bacon-cooked

Bechamel Ingredients:

• 1 tbs butter
• 1 tbs flour
• 1/2 cup milk(I used coconut milk, but use whatever you want)
• 1/4 cup grated gruyere
• 1 tsp freshly grated horseradish(first time using this and wow was it amazing) 

Order In Which I Made Everything:

• caramelized onions
• bacon
• béchamel
• burger/fried onions
• toasted bun

Caramelized Onions:

In small skillet, melt 1 tbs butter and 1 tbs olive oil over medium heat. Add 1 small onion thinly sliced. Reduce heat to medium/low and cook onion for 20-30 minutes until caramel in color. Once cooked, turn off heat and remove from pan. Set aside.

Bacon:

In same small skillet, cook bacon until crispy. Remove to paper towel to drain.

Béchamel:

In small saucepan over medium heat, melt 1 tbs butter. Add flour and whisk together. Add milk and continue to whisk until thick sauce forms. Last stir in cheese and horseradish. I also added some pepper.....your call! Keep on low/simmer until ready to use. 

In small skillet(I used the same one for caramelized onions, bacon and fried onions) heat about 1/4 cup EVOO over medium heat. Thinly slice 2nd small onion and toss in 1tbs flour and 1tbs corn starch. "Fry" onion in EVOO on one side for 2-3 minutes then flip cooking another 2-3 minutes. Remove and drain on paper towel. You are more then welcome to properly fry onion rings, but I made more of an onion "cake" and it turned out and tasted just fine. 

In another skillet heat 1-2 tbs EVOO over medium heat. Form beef into patty(want it the size of your bun) then liberally salt both sides. I added nothing to the beef, just salted the outside. Cook burger in skillet for 2-3 minutes each side. This will give you a perfect medium rare burger. 

• If I had my grill, I obviously would cook my burger outside. If you have a grill.....USE IT!! :) 

Putting your burger together. On bottom of bun, put a little béchamel then slices of bacon and fried onion. Next comes your burger topped with caramelized onions, béchamel and top of bun. 

Guys I cannot tell you how decadent this burger is.....you don't need any sides for this and as I type I already have another idea in mind........ 

Filet Mignon topped with caramelized onions served with gruyere horseradish mashed potatoes.(for you non loving burger ppl out there)

Hope someone out there will try this! It is worth every step...I promise! Please forgive my pictures, iPhone pics do not do this meal justice. 

Breakfast Smoothie

I recently discovered my love of a smoothie. They are a quick, easy, nutritious on the go breakfast. Over the past year I would make them with greek yogurt and fruit. Well, the past couple of months I have gone semi dairy free. I have switched to coconut milk and creamer for my coffee. No worries, this girl still eats as much REAL cheese as she pleases. :) Anyways, switching out greek yogurt for coconut milk was fine, only it left me feeling hungry within an hour of having my smoothie.(no protein in coconut milk) 
Problem solved! Protein powder. Ingenius invention and one breakfast smoothie can tide me over for 4-5 hours. Did I mention it is easy?


Em's Breakfast Smoothie:

Ingredients:(makes one smoothie)

• 1/2 cup frozen berries(I rotate between mixed berries and just strawberries)
• 1 frozen banana- take ripe bananas, peel, and place in a freezer bag. Freezing all fruit prevents you from needing ice. 
• 1 cup coconut milk
• 1 scoop vanilla protein powder(I use Whole Foods brand, but use whatever brand you find in your store)

In blender place milk, powder, berries, and banana. Blend until smooth. Done! 

Forgot to take a picture, but will post as soon as I take one.