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Chef Alain’s Weekly Recap – Week 12

GMO 101 Book

Great news! The ebook version of GMO 101 is available on all electronic platforms: Amazon Kindle, Barnes&Noble Nook, KOBO, Inktera, and Scribd. Apple iBooks is still in review. The print version will be available next week.

GET READY FOR MY SPECIAL AMAZON $0.99 EBOOK SALE ON TUESDAY SEPTEMBER 23 BETWEEN NOON and 2 PM TEXAS TIME. SPECIAL PRICE FOR MY FOLLOWERS ONLY. THANK YOU FOR YOUR SUPPORT.

Low Carb Paleo Show with Chef Alain and Mark Moxom

LCPS 019 is out HERE. Until a few short years ago Jennifer Cuevas was ill with a whole host of health issues including high cholesterol, pre-diabetes, sudden weight gain, Hashimoto’s and arthritis. Numerous visits to many different doctors got her nowhere until finally, she learnt that she was sensitive to gluten and had celiac disease.

This week we had a lot of fun interviewing Joe Salama and Jason Goldberg, authors of the Tao of Paleo extremely interesting book. We had a good time, threw a few jokes around while learning a lot. Coming soon to an internet near you.

New Postings on my Facebook page, Chef Alain Braux

Chef Alain’s Weekly Recipe

Gâteau Léger au Champagne et Cointreau. Champagne-Cointreau Chiffon Cake

I created this cake while at Barr Mansion in Austin. This is the GF version. In case you are worried about giving this cake to children, the alcohol in the Champagne and Cointreau evaporates during baking. Only the flavors stay.

Yield: Two 8”or 9” cake layers

Prep Time: 20 min.

Baking time: 45-50 min.

Freezing time: 1-2 hours

Oven Temp: 350F

This recipe GFCF

INGREDIENTS

Step 1:

8 oz GF Pastry Flour Mix

8 oz Turbinado sugar

1 Tbsp Baking powder

½ tsp Sea salt

Step 2:

4 oz Dry champagne

2 oz Cointreau liquor

2 oz Concentrated orange juice

3 oz Olive oil

4 oz Egg yolks (about 6)

Step 3:

8 oz Egg whites (about 6)

¼ tsp Sea salt

1 knife tip Cream of tartar

2 oz Turbinado sugar

PROCEDURE

1. Preheat your oven to 350F.

2. Prepare your pans. Grease them with soft coconut oil or olive oil spray. Sprinkle them with white rice flour. Tap out the excess. Or, cut 2 pieces of baking paper to the size of the pan bottom. Spray, stick and spray again.

3. Weigh and sift all ingredients in Step 1 into a large mixing bowl.

4. Weigh all wet ingredients in Step 2 into a large measuring cup.

5. Weigh egg whites, salt, cream of tartar and sugar into your mixer’s bowl. Start whipping them with the whisk attachment at medium speed.

6. Meanwhile mix the wet ingredients into the large bowl of dry ingredients with a hand whisk. Make sure there are no lumps left.

7. When the egg whites are light and foamy, increase the mixer’s speed to high until your meringue is at the soft peak point. Turn mixer off.

8. Fold half of the meringue into the batter in the large bowl gently with a rubber spatula to lighten the mix. Add the rest of the meringue and fold carefully.

9. Spread evenly into the two prepared pans. Bake right away on the middle rack for about 45-50 minutes or until s small knife’s blade come out clean.

10. Cool down. De-pan and freeze the cake layers. The reason for freezing it is that it is a very soft sponge cake and it will be too difficult to ice if it’s only refrigerated.

Glaçage a l’Orange. Orange Frosting

Yield: This recipe is enough to ice this size cake.

This recipe is GFCF

INGREDIENTS

14 to 16 oz GF powdered sugar, sifted if clumpy

4 oz Cold coconut oil cut in small pieces

4 oz Cold non-hydrogenated margarine cut in small pieces

2 oz Orange juice concentrate

½ tsp Orange extract

Candied Orange slices (optional)

PROCEDURE

1. Weigh the sifted powdered sugar into your mixer’s bowl. Cut the cold coconut oil and margarine in small pieces.

2. With the paddle attachment on, start the mixer on slow speed and mix until the frosting gets together. Switch to medium speed and cream well. Add the concentrated orange juice and extract a little at a time until you reach the desired consistency.

3. Switch tool to a whisk and whip well on high speed until light and fluffy. If frosting is getting too soft, place it in your refrigerator until it firms up.

4. Ice your cake as you usually would. Decorate with candied orange slices.

This recipe comes from my book, Living Gluten and Dairy-Free with French Gourmet Food.

Comments?

I you have any comments or wish to be added to my email list, contact me at alainbraux@gmail.com

Until next week, I wish you a great week.

Chef Alain Braux

A Votre Sante – To Your Health

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Paleo French Cuisine   Gluten and Dairy-Free   Healthy French Cuisine   Lower Cholesterol

Thanks a bunch. Chef Alain