Chef Alain’s Weekly Recap – Week 32
February 13, 2015
Chef Alain’s Weekly Recap – Week 32
Chef Alain’s Blog
If you’ve been waiting with bated breath… here it is, the second episode of Osteoarthritis – Don’t finish your life in a wheelchair – Part two. You can read it HERE
Low Carb Paleo Show with Chef Alain and Mark Moxom
I am very excited to tell you that Mark and I had a chance to interview Rachel Parent, the founder of Kids Right to Know. Wait until you hear what she has to say. Coming soon to the Low Carb Paleo Show.
This week, we also had an exciting discussion with Heath Squier, a Paleo Dude, CEO of Julian Bakery and co-host of the Primal Show. Coming soon to Low Carb Paleo Show.
Chef Alain’s Video of the Week
This week, I give you two videos for the price of one. Both talk about the scams around olive oil.
The first is “Extra Virgin Suicide” by Nickolas Blechman. I shows how olive oil is tampered with. You can watch it HERE
The second shows Tom Mueller talking about the “Sublime and Scandalous World of Olive Oil”. Watch it HERE
Chef Alain’s Facebook
To see what I posted this week on Facebook, see Chef Alain Braux
Chef Alain’s Weekly Recipe
Meringues au Cacao et aux Amandes. Cocoa and Almond Meringues
This dessert is light as air and perfect to go with your frozen desserts: ice cream or fruit sorbet. Or, if you can’t wait for the sorbet, eat them as is. It contains a good amount of fiber from the nuts and antioxidants from the cocoa powder.
Servings: 4
Yield: +/~ 20 meringues
Prep Time: 20 min.
Cooking Time: 20 min.
INGREDIENTS
– 2 egg whites
– A knife point of cream of tartar
– 4 oz fine granulated sugar (about ½ cup)
– 3 Tbsp unsweetened cocoa powder
– 2 oz sliced almonds, (or chopped walnuts, pecan or hazelnuts), toasted
– 2 baking pans fitted with parchment paper
Tool: 1 tablespoon or pastry bag fitted with a star tip
PROCEDURE
1. Preheat your oven at 250˚F.
2. Prepare 2 baking sheet pans with parchment paper.
3. On a separate sheet pan, toast your almonds until golden-colored.
4. The best way to prepare this recipe is with a stand mixer, if you have one.
5. This meringue is called a French meringue (it’s true, I promise! If you want to know more, visit one of my classes).
6. Place your egg whites and cream of tartar in the mixing bowl. Start mixing on medium speed while you prepare the rest of your ingredients. Weigh the sugar in a measuring cup.
7. Sift the cocoa powder into a bowl. Add your toasted almonds. Mix together.
8. When everything is ready, increase the speed of your mixer to high. As soon as it looks light and fluffy, add your sugar progressively until it forms firm peaks. Fold in the cocoa powder and almonds.
9. Drop dollops of meringue with spoon or pastry bag on your baking pans. Keep them separately to allow for expansion in the oven. Bake for 1 hour, door ajar, at 250˚F until dry. Cool and store in a box with a tight lid.
Note: This recipe comes from my book, How to Lower Your Cholesterol with French Gourmet Food.
Comments?
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Book Reviews
If you like one of my books, can you post a review on Amazon.com? Thanks!
GMO 101 – Paleo French Cuisine – Gluten and Dairy-Free – Healthy French Cuisine – Lower Cholesterol – Cocina Francesa Saludable Por Menos de $10 dolares por dia –
Until next week, I wish you a great week.
A Votre Sante – To Your Health
Merci! Chef Alain Braux
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