Coffee Parfait--A Perfect Dessert

I had very different ideas for what my next post would be about but, unfortunately, my computer crushed a couple of weeks ago and before I restore everything the way it used to be, I can only share the recipes for which finding pictures is easy. But I do not think anyone would regret to read about this wonderful coffee dessert, perfect for the upcoming warm days.

This dessert is not only delicious but also very simple. A classic of the French and Italian cuisines, with some variations very similar in taste to ice creams, it is made almost entirely in a stand-up mixer. This particular coffee version has been one of my favorite summer desserts ever since I tried it. Coffee parfait can be served at the end of a dinner with or instead of an espresso. Accompanied by an extra glass of Frangelico it is an absolutely delicious finale to any feast.

I like it so much because of the roasted hazelnuts--my most favorite nuts--which give it an extra flavor and crunchiness. I recently discovered at TJ roasted hazelnuts from Oregon which have an unbelievable taste and flavor similar to those I used to eat in Poland. But if you do not have hazelnuts, another version of this dessert, which is also very good, can be made with almonds and any Amaretto liqueur.

Besides their great taste, frozen desserts come very handy as they can be made ahead. I usually keep one or two in my freezer in case unexpected guests arrive.

Coffee Parfait

Ingredients:
1/2 cup espresso coffee,
2/3 cup sugar,
4 large eggs yolks, preferably organic,
2 cups heavy whipping cream,
1/2 cup crème fraîche or additional heaving whipping cream,
3 tbsp Frangelico liqueur,
1 cup toasted chopped hazelnuts.

Preparation:
1. Brew the coffee, and put it together with sugar in a medium heavy-duty pot. Bring it to boil, reduce the heat, and let it simmer for 5-8 minutes, stirring occasionally until it becomes thicker, more like a syrup. Watch the mixture as it has the tendency to over boil.
2. Put egg yolks in a mixer bowl and beat until pale. Add the hot coffee syrup and beat again until they are well combined.
3. Add to the coffee/yolks mixture crème fraîche and the heavy whipping cream and beat until combined and fluffy. Pour in Frangelico liqueur and beat briefly again.
4. Line 2 aluminium loaf pans (approximately 4 by 9 inches) with plastic wrap foil. Divide the parfait between pans and freeze for 8 hours.
5. Before serving, remove the parfait from the foil, place on a serving plate and decorate with hazelnuts. Cut it into inch-thick slices and serve with a small glass of Frangelico liqueur.

Fennel Cooked in Wine

I always think about fennel in the spring, perhaps because, traditionally, it is a late spring or summer vegetable.

Fennel is a nice vegetable, rich in folic acid and minerals, but not always appreciated because of its strong aroma. It can be added to fresh salads when you feel its crunchiness and flavor, or it can be cooked. Personally, I prefer it cooked.

Some time ago, I shared a recipe for fennel baked in béchamel sauce with goat cheese. It is a lovely but rather rich dish. So I was looking for a somewhat lighter fennel recipe where fennel could be an accompaniment to meat or fish, and not a dish in itself. I got inspired by a recipe for fennel cooked in wine, which I once read in some Italian cookbook.

I made two versions of that dish with some modifications. First, I cooked fennel in red wine. This way it became heavier, changed color, and tasted almost as red cabbage, which would make it a wonderful accompaniment to red meats. The other time, I made the same recipe using white wine. Much lighter but still well defined in taste, thanks to the sourness of the wine, and spicy because of the red pepper flakes.

This second recipe became my favorite among all fennel dishes I tried so far and I made it already several times. The dish is easy and can be made ahead and reheated at the last moment. It tastes great with all meats, also grilled, but particularly with delicate fish.

Fennel Cooked in Wine

Ingredients:
3 large fennel bulbs,
2 tbsp olive oil,
4 garlic cloves,
1 tbsp chopped fresh rosemary leaves,
1–1 and 1/2 cup dry white wine,
3 tbsp pitted black olives, sliced,
1/2 tsp red pepper flakes
salt and pepper to taste

Preparation:
1. Cut fennel in half and then into thick slices. Put it in a large heavy duty pot and add oil and garlic. Fry for about 10 minutes over medium heat stirring from time to time until fennel becomes gold.
2. Add rosemary leaves, olives, and red pepper flakes. Mix well.
3. Pour wine into fennel and simmer it uncovered for about 15-20 minutes. You may add extra wine during cooking if fennel is still too hard and wine already evaporates, but when the fennel is tender turn up the heat and let the sauce reduce.

4. Season with salt and pepper and serve.

Jerusalem Artichokes Soup

I have been quite busy with my kids' spring breaks and English classes I have recently taken up, so although I still cook, if I write anything, it is mostly my homework, not recipes. Being so preoccupied with many things, I chose today to share a recipe for an easy soup, which I enjoyed very much a couple of weeks ago.

I was very curious already for some time to try Jerusalem artichokes, which, except for the name, have nothing to do with Jerusalem. Also known as sunchokes, unfortunately, they are not too popular and easily available in my area. So when the other day I saw them in my Balducci store, I greedily bought the whole pound without yet having an idea what to make from them. In any case, I knew that they tasted pretty good served just raw, sliced in salads.

Raw Jerusalem artichokes are crunchy. They have an earthy flavor, which comes out even more intensively when they are cooked. They have an interesting look, similar to ginger, and have many nutritional values. Just like the regular artichokes, they contain inulin, a type of dietary fiber, which is qualified as prebiotic and promotes growth of good, intestinal bacteria. Inulin kills the bad and support the good bacteria in the digestive track. Jerusalem artichokes are also extremely high in iron, in fact highest among all known vegetables. They are also very rich in potassium and copper.

There are many ideas how to serve these artichokes but probably the most popular are all kind of soups. Particularly one recipe intrigued me a lot. The soup was made from puréed artichokes and finished with milk. That made it very light and dietetic. But since I like to experiment, I served my portion with a dollop of crème fraîche. And it tastes even better that way, as long as you do not have to worry about the extra calories.

Jerusalem Artichokes Soup

Ingredients:
1 lb Jerusalem artichokes, peeled and cut into smaller pieces,
1 medium onion, chopped,
1 garlic clove,
2 tbsp olive oil,
2 celery stalk, sliced,
4-5 cups vegetable stock,
1/2 cup milk,
crème fraîche or sour cream to serve,
salt and pepper to taste.

Preparation:
1. Heat the oil in a large heavy duty pot. Add the onion, garlic, celery and cook over the medium heat for about 5 minutes. Add Jerusalem artichokes and cook for another 5 minutes.

2. Pour vegetable stock into the pot. Season with salt and pepper. Simmer a soup for about 25 minutes, until the artichokes become soft.

3. Purée the soup using an electric blender. Add milk and bring to boil.

Serve the soup with a dollop of crème fraîche and white bread.