You can never have enough chocolate, so we’ve also included an egg-based chocolate ice cream recipe for you.
If you think the artichokes might be a deal breaker with the kids -- make it anyway!
Tangy yogurt bursting with the electrifying scent of tart lemon.
We have about 10 chocolate cakes in our repertoire, from Cynthia's Chocolate Cake made with cocoa and buttermilk, to the decadently rich Ballymaloe Chocolate Cake made with the very best chocolate money can buy, lots of ground almonds, and a silky chocolate frosting. But if I had to choose just one, it might have to be this recipe given to me by my sister Blathnaid Bergin. It is deliciously chocolatey, yet light and rich at the same time. You can serve it very simply with the chocolate ganache poured over the top or spruce it up for a birthday cake.
We have no idea if this dish comes from France, but its clever simplicity feels utterly French to us.
Mascarpone is a delicious fresh cow's milk cheese -- it tastes like a cross between whipped cream and cream cheese.
Ingredients
Baking the galette on a pizza stone ensures a very crisp bottom crust. But a baking pan or cookie sheet will work just fine too. Patch any little tears in the crust with extra pieces of dough and smooth them with a wet finger so the juices won’t leak out of the galette. Don’t fret when you are folding over the dough; if the edges are a little rough, they will only add to the rustic character of this delicious dessert.
We prefer the sweet flavorful flesh of the kabocha squash over any other pie pumpkin. The chestnut-like texture of this pie makes it especially toothsome.
The fresh pasta can be made 24 hours ahead and air dried. The lasagne can be assembled a few hours ahead, but please don’t refrigerate it as it tends to dry out.