https://www.aimiekrunyan.com/blog daily 0.75 2025-01-31 https://www.aimiekrunyan.com/blog/aimies-super-inauthentic-friday-beef-curry monthly 0.5 2025-01-31 https://images.squarespace-cdn.com/content/v1/670ef1906df9e64e21b583ac/84dee23c-28bc-4e64-960e-c62bc661ebcc/curry1.jpg Blog - Aimie’s (Super Inauthentic) Friday Beef Curry · In the morning, rinse the baking soda and salt off the beef in a colander and dry with paper towels · Brown the beef in a Dutch oven with a bit of olive oil over medium heat. Don’t crowd the beef; brown in 2-3 batches as needed. Remove and place in the bowl of a 3qt Crockpot. https://images.squarespace-cdn.com/content/v1/670ef1906df9e64e21b583ac/62bc2635-89c3-4b58-b9e8-e515e240137d/curry+3.jpg Blog - Aimie’s (Super Inauthentic) Friday Beef Curry · Leave the oil and any stuck bits of beef on the bottom of the Dutch oven (aka: the fond Flavortown) and deglaze with the crushed tomatoes over medium-low heat. This will help get the residue off your pan for easier cleaning (yay!) and will re-incorporate the flavor back into the sauce. · Add the coconut milk, stir, then add the curry. Stir until no clumps remain. Repeat with the ginger. Add the other spices to taste. https://images.squarespace-cdn.com/content/v1/670ef1906df9e64e21b583ac/cb75daa0-8f92-4676-9b9b-961bc93fd264/curry+4.jpg Blog - Aimie’s (Super Inauthentic) Friday Beef Curry · Add sauce on top of beef in bowl of crock pot. Add in the bay leaves, but do not break or crumble. · Cook on high setting for an hour, then reduce to low or warm setting, careful to ensure too much liquid does not cook off. Avoid opening the lid. I’ve added chicken stock to keep the liquid levels from getting too low with good results. I have been advised to experiment with plastic wrap to ensure the seal on the lid keeps the liquid trapped, will report back. Let cook for several hours until dinnertime. https://images.squarespace-cdn.com/content/v1/670ef1906df9e64e21b583ac/642af48a-0ab0-489a-855c-01869cc69320/curry2.jpg Blog - Aimie’s (Super Inauthentic) Friday Beef Curry · Remove bay leaves and serve over warm Jasmine rice. Enjoy! https://www.aimiekrunyan.com/blog/chocolate-truffles monthly 0.5 2024-12-01 https://images.squarespace-cdn.com/content/v1/670ef1906df9e64e21b583ac/e5bf2fc0-c212-4bb3-9ba1-0a815d310832/truffle+ingredients.jpg Blog - Chocolate Truffles - Ingredients 8 oz baking chocolate (bittersweet, semi-sweet, milk, or even white chocolate works. Don’t use chocolate chips or regular bar chocolate–they contain stabilizers that will negatively affect the texture.) 2/3 cup heavy cream 1 tbsp. unsalted butter at room temperature (optional) 1/2 tsp. vanilla or other liqueur for flavoring (this is where you go wild, folks. And don’t break the bank on alcohol–the little airplane bottles of booze will be enough to make several batches.) (optional, but recommended for ease in eating because they are gooey!) toppings. The classic choice is unsweetened cocoa powder. Sprinkles of all kinds, flavored sugars, and even diced candied fruits could all be used for this purpose. You can also make lovely, professional looking truffles by coating them with dipping chocolate. https://images.squarespace-cdn.com/content/v1/670ef1906df9e64e21b583ac/7576c334-21ad-4614-9ebc-f10044390d00/chocolate.jpg Blog - Chocolate Truffles Chop the chocolate fine. VERY fine. Keep going. Maybe get out the food processor? Place it in a heat-proof bowl (microwave safe is a good idea here). NB: the chocolate in the photo was NOT fine enough. https://images.squarespace-cdn.com/content/v1/670ef1906df9e64e21b583ac/80e29ea1-e758-4a13-be58-1d99ce976133/chocolate+and+butter.jpg Blog - Chocolate Truffles Cut the butter into small chunks. If it’s not room temp, pop it in the microwave for just a few seconds. Scatter evenly over the chocolate. Simmer the cream on the stove until bubbling. Pour evenly over the chocolate and butter. Let sit a full 5 minutes. https://images.squarespace-cdn.com/content/v1/670ef1906df9e64e21b583ac/cacc7b8f-33dd-48a1-b3b9-8181cd5a8347/truffles.jpg Blog - Chocolate Truffles Add in the vanilla or liqueur (if using) and stir the mixture. If you chopped the chocolate fine enough, it should have melted pretty well. If it didn’t (and mine didn’t for either batch), either place the bowl over a pan of boiling water until it melts (preferred method) or *carefully* pop it in the microwave in ten second increments until the chocolate is melted. Be careful not to scorch it! Scrape down the sides of the bowl and put a layer of plastic wrap over the truffle batter, touching the chocolate so it doesn’t get gooey from condensation. Let chill at least 2 hours. Using the freezer for a short while can help speed this, but don’t forget it. Form truffle batter into balls roughly 1 teaspoon in size. A cookie scooper is useful. If the dough is still really sticky and hard to work with, you don’t need to shape them perfectly. Put back in fridge one more hour. This will make them *much* easier to work with. https://images.squarespace-cdn.com/content/v1/670ef1906df9e64e21b583ac/c992f6a3-3a27-4029-a9bf-9f2e6dc10b32/finished+truffles.jpg Blog - Chocolate Truffles If the truffles are not well shaped, roll them into nice, even balls now. Roll in cocoa powder, sprinkles, chopped nuts, etc or coat in dipping chocolate and let harden. Return to fridge until ready to serve. Can be frozen in airtight container up to three months. https://www.aimiekrunyan.com/blog/sczsor3i7d8k6uxu3401aox1f4sl83 monthly 0.5 2024-12-01 https://images.squarespace-cdn.com/content/v1/670ef1906df9e64e21b583ac/28f1db58-5f3a-4555-a15b-7eb6c76791e2/ingredients.jpg Blog - Tarte au Citron (Lemon Curd Tart: no bake!)  Ingredients For the crust: (NB: no shame in a pre-made pie shell if you’re tired, we’ve all been there) 1.5 cups of graham cracker crumbs (12-15 crackers, depending on the brand. For gluten free, I suggest Mi-Del. Feel free to experiment with shortbread and gingersnaps!) 6 Tablespoons of melted butter For the lemon curd: 5 lemons 1 1/2 cups organic cane sugar 1/4 pound (1 stick) butter, at room temperature 4 extra-large eggs, at room temperature generous pinch teaspoon salt berries for garnish (optional) https://images.squarespace-cdn.com/content/v1/670ef1906df9e64e21b583ac/765fe13e-8078-45a2-8de9-09e978b1ef5e/pie+crust.jpg Blog - Tarte au Citron (Lemon Curd Tart: no bake!)  - Directions: Blend the graham crackers in a food processor until they’re the consistency of sand. Mix with melted butter and press it into a pie plate or tart pan with fingers, then firmly with the back of a teaspoon. Set aside. And probably rinse the food processor, you’re going to need it again in the next step. (Sorry.) https://images.squarespace-cdn.com/content/v1/670ef1906df9e64e21b583ac/6635e0ff-ae1d-4fb2-a896-ebc74ca8ff87/lemon+curd.jpg Blog - Tarte au Citron (Lemon Curd Tart: no bake!)  Zest and juice the lemons. Put the lemon zest in the food processor and blend until fine. Add in the sugar and combine well. In a stand mixer, cream the butter until smooth. Add in the zest and sugar. When well blended, add in the eggs one at a time, then the salt. Blend well. Batter may be lumpy, but it will come together over heat. https://images.squarespace-cdn.com/content/v1/670ef1906df9e64e21b583ac/02a12f51-8912-4eb0-b618-9a23b54c87fb/saucepan.jpg Blog - Tarte au Citron (Lemon Curd Tart: no bake!)  Transfer the batter to a 2-quart saucepan. Simmer over medium heat, stirring frequently, until thick and temperature reaches 175 degrees. https://images.squarespace-cdn.com/content/v1/670ef1906df9e64e21b583ac/c264b389-59bd-409f-81a9-4043ede2fb21/pie+in+crust.jpg Blog - Tarte au Citron (Lemon Curd Tart: no bake!)  Pour curd into the prepared pie crust. Let set at room temperature. Once firm, you can transfer to the fridge if you want to serve it chilled, which I recommend. Garnish with berries if desired. I like a trio of blackberries, raspberries, and blueberries artfully arranged on top. Delightful on a warn day with Perrier. https://www.aimiekrunyan.com/blog/easy-quiche-lorraine monthly 0.5 2024-12-01 https://images.squarespace-cdn.com/content/v1/670ef1906df9e64e21b583ac/76db5663-8c6b-421c-98b9-e21c1ada2e94/quiche+Lorraine.jpg Blog - Easy Quiche Lorraine - Ingredients for Two Quiche Two frozen pie shells* 8 eggs 1 block (roughly 5oz) Gruyère cheese grated or chopped fine ** 1 pint heavy cream (whole milk works great, but I did NOT have success with almond milk) 8-10 slices of bacon, cooked and crumbled (pro tip: the oven method works great for large batches, but you’ll have to clean your oven soon after. I use a microwave bacon tray and have no shame about this.) Salt and pepper to taste A pinch of smoked paprika if you’re feeling sassy *Wholly Gluten Free brand is great for GF folks. If you can’t find frozen, some of the crust mixes are pretty good too. Of course the results will be even better if you make your own, but this is meant to be an easy weeknight recipe. **(any kind of Swiss cheese works–I’ve been known to use sliced packaged Swiss in a pinch, about 4 slices per quiche) https://images.squarespace-cdn.com/content/v1/670ef1906df9e64e21b583ac/bb74f3c0-4913-4818-9600-210cf518df2a/quiche.jpg Blog - Easy Quiche Lorraine - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.aimiekrunyan.com/blog/galette-aux-fruits monthly 0.5 2024-12-01 https://images.squarespace-cdn.com/content/v1/670ef1906df9e64e21b583ac/ab322a57-4e43-4b11-b6d0-8df6856c75b9/Galette+1.jpg Blog - Galette aux Fruits  The galette is the more rustic answer to the fruit-based pie. While pies can be simple or intricate in their decoration, the galette is invariably a no-fuss affair, which I find makes it all the more elegant for its simplicity. Perfect for seasonal fruits, I couldn’t help but make mine with the famed Palisade Peaches at the peak of their season. As they use less fruit than many traditional pies, a galette is a great use for leftover fruit or any fruit that might be just past its prime. As always, I always encourage using top-shelf butter as the flavor will out. https://images.squarespace-cdn.com/content/v1/670ef1906df9e64e21b583ac/882ed93b-d2b7-4574-aa99-79e9d8381cdf/Galette+crust.jpg Blog - Galette aux Fruits  In a blender or food processor, pulse together the flour, sugar, and salt until well combined. Take your butter cubes and add it to the food processor. Push the pulse button 8-10 times. Your butter should become pea-sized. Add ice water 1 Tbsp at a time and pulse between each addition. Stop adding water when it just begins to clump. Without overworking the dough, form into a disc, dust with flour on all sides, and cover with sturdy plastic wrap. Refrigerate for at least 1 hour (or up to 3 days if you want to make it ahead of time–this is a very good idea for the gluten free option, the more chilled, the easier it will be to work with.) https://images.squarespace-cdn.com/content/v1/670ef1906df9e64e21b583ac/01551192-9015-417e-aaae-224ba2515fe2/Galette+peaches.jpg Blog - Galette aux Fruits  In a small bowl, stir together 2 Tbsp cane sugar, flour, and cinnamon. Add sliced peaches to a medium bowl and coat with flour mixture. Add vanilla and stir gently until the flour is fully incorporated. https://images.squarespace-cdn.com/content/v1/670ef1906df9e64e21b583ac/fd8981d8-e891-487f-900f-87657f2ee8da/Galette+peaches+2.jpg Blog - Galette aux Fruits  Arrange the peaches in a circular pattern, working from the outside toward the center and leaving a 2″ dough border. Do not add the excess juice from the peaches or the galette will be soggy. https://images.squarespace-cdn.com/content/v1/670ef1906df9e64e21b583ac/a315b671-d45a-4d0e-ae24-82c92a4ac0f7/galette+peaches+3.jpg Blog - Galette aux Fruits  Sprinkle butter cubes on the top of the peach mixture. The butter adds a lovely, rich flavor. Fold the dough border over the top of the peach mixture. Coat the boarder with egg wash and sprinkle the top with the remaining 1 Tbsp cane sugar. https://www.aimiekrunyan.com/blog/laurents-clafoutis-aux-fruits monthly 0.5 2024-10-22 https://images.squarespace-cdn.com/content/v1/670ef1906df9e64e21b583ac/7cf50b1f-fb2a-4559-8049-99c61a29128e/clafoutis+ingredients.jpeg Blog - Laurent’s Clafoutis aux Fruits - Ingredients Butter (for greasing baking dish) 1 1/4 cup whole milk 1/3 cup granulated sugar for batter 1/4 c sugar for middle layer 3 eggs room temperature 1 tablespoon vanilla extract 1 tablespoon Grand Marnier or other liqueur of choice. Kirsch liqueur pairs nicely with cherries. Conversely, this can be omitted without difficulty. generous pinch salt 1 cup flour (gluten free works well here!) 2 cups of berries (well rinsed) or diced fruit of your choice. Blackberries or cherries are my favorite, but you can experiment with what you have on hand. Triple berry is always a family favorite. Optional: powdered sugar for garnishing top. I usually don’t do this because the dessert is sweet enough on its own. https://images.squarespace-cdn.com/content/v1/670ef1906df9e64e21b583ac/548f56a5-44b3-473e-a5e6-b379b2f1f7d0/batter.jpeg Blog - Laurent’s Clafoutis aux Fruits - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/670ef1906df9e64e21b583ac/aeb65a2b-c4ee-44c3-8715-0aafef04fa83/batter+2.jpeg Blog - Laurent’s Clafoutis aux Fruits - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/670ef1906df9e64e21b583ac/8512ca92-b0bd-4652-838d-02c093d33c40/batter+with+fruit.jpeg Blog - Laurent’s Clafoutis aux Fruits - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/670ef1906df9e64e21b583ac/d1391700-f39f-41be-8ad0-df77395dd0c2/with+bakery.jpeg Blog - Laurent’s Clafoutis aux Fruits - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.aimiekrunyan.com/blog/michelines-rose-petal-jam monthly 0.5 2024-10-22 https://images.squarespace-cdn.com/content/v1/670ef1906df9e64e21b583ac/d7502693-4465-4ff0-abef-ac43611f8b7b/rose1.jpeg Blog - Micheline’s Rose Petal Jam Ingredients 1.5 cups bottled water 1 tbsp. food-grade rosewater (I found mine online, it’s Turkish and lovely) 2 cups granulated sugar (organic or raw is best)–divided 3 tbsp. lemon juice (a little bit of lemon zest, too if you want to be sassy) 2/3 cup food-grade dried rose petals. (You *can* use 2 cups of fresh petals, but you need to make sure they’re food quality. No pesticides–so all grocery store and florist shop blooms are out.) 1 tsp. fruit pectin https://images.squarespace-cdn.com/content/v1/670ef1906df9e64e21b583ac/5cebd402-91f2-4342-a4b7-190dfbd45202/Jam.jpg Blog - Micheline’s Rose Petal Jam - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/670ef1906df9e64e21b583ac/e553ba09-3360-4407-b97a-b509daa4b94e/rose5.jpeg Blog - Micheline’s Rose Petal Jam - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.aimiekrunyan.com/blog/lisettes-sables-french-butter-cookies monthly 0.5 2024-10-22 https://www.aimiekrunyan.com/blog/dark-chocolate-cheesecake monthly 0.5 2024-10-22 https://images.squarespace-cdn.com/content/v1/670ef1906df9e64e21b583ac/1729622339887-G2F5Z9TGB5FGQ3NTV0S0/Dark+Chocolate+Cheesecake.jpg Blog - Dark Chocolate Cheesecake - Make it stand out My two-tier chocolate cheesecake wedding cake in progress! 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