Venezuelan Chocolate Pancakes with Chocolate Maple Syrup

This recipe is my homage to Sunday-morning brunch, which is one of those occasions when anything goes; in other words, be as indulgent and naughty as you like because it is certainly not the time to count calories or grams of fat. Feel free to add blueberries, nuts, and sultanas if the fancy takes you. The syrup can be made days or even weeks in advance and stored in the fridge.

For the pancakes

• 1 oz. Venezuelan 100% (unsweetened) dark chocolate, grated
• 1-1/3 cups buckwheat or spelt flour
• 1 large organic egg
• 1/3 cup plus 1 Tbs. light muscovado or brown sugar
• 1 cup plus 3 Tbs. milk
• 2 tsp. baking soda
• 1 tsp. vanilla extract
• unsalted butter, melted, as needed

For the syrup

• Pinch of sea salt
• Scant 1 cup pure maple syrup
• 3-1/2 oz. 70% dark chocolate, chopped

Place all the pancake ingredients (except the butter) in a blender or food processor and process until a smooth, thick batter is formed. Leave the batter to rest while you make the syrup.

To make the syrup, dissolve the salt in 2 tablespoons water in a saucepan over a gentle heat, then add the maple syrup and bring to a simmer. Pour over the chocolate in a heatproof bowl and whisk well until smooth.

Heat a crêpe pan or nonstick large frying pan until quite hot and grease with butter. Spoon 1/4-cup portions of the batter into the griddle, spacing them well apart. Cook over medium heat until you see bubbles on the surface of the pancake, then carefully turn over and cook for another 1–2 minutes.

Place the pancakes on a plate and cover with foil until you have cooked the entire batch.

Serve the pancakes laced with the warm syrup—be generous as the pancakes soak up a lot.
 

Kir Royale

This festive cocktail is a popular aperitif in France. A classic kir consists of white wine and crème de cassis (black currant liqueur). Replace the wine with Champagne, and it becomes a kir royale.

• 6 fl. oz. Champagne or other sparkling wine
• Crème de cassis (black currant liqueur)
• lemon twist for garnish

Fill a flute glass with the Champagne. Add a dash of crème de cassis and garnish with a lemon twist.

Moroccan-Spiced Seared Scallops with Green Grape and Lemon Relish

A blend of six spices you probably have in your pantry and a preserved-lemon shortcut make this impressive, exotic dish feasible for a weeknight meal. 

• 1 medium lemon
• Kosher salt
• 1-1/2 cups seedless green grapes, quartered lengthwise and at room temperature
• 1/4 cup extra-virgin olive oil
• 2 scallions, thinly sliced
• 2 Tbs. chopped fresh cilantro
• 2 Tbs. chopped fresh mint
• 1 tsp. ground cumin
• 1 tsp. sweet Hungarian paprika
• 1 tsp. ground turmeric
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 1-1/2 lb. large all-natural “dry” sea scallops, side muscles removed
• Freshly ground black pepper

Using a vegetable peeler, remove the zest from the lemon in strips (yellow part only). Reserve the lemon. In a small saucepan, combine the lemon zest with 1/2 cup water and 1 tsp. salt. Bring to a simmer over medium-low heat and cook until the liquid reduces to about 1 Tbs., about 10 minutes. Drain, rinse, drain again, and pat dry. Finely mince the lemon zest and combine it with the grapes, 2 Tbs. of the olive oil, scallions, cilantro, and mint in a medium bowl.

In a small bowl, combine the cumin, paprika, turmeric, cinnamon, and ginger.

Pat the scallops dry. Season them liberally with salt and pepper and coat them with the spice mixture.

Heat 1 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add half of the scallops and cook, turning once, until seared on the outside but still translucent in the center, 1 to 2 minutes per side. Transfer to a warm plate. Repeat with the remaining 1 Tbs. oil and scallops.

Divide the scallops among 4 plates and serve with the relish. Cut the reserved lemon into quarters and squeeze over the scallops and relish. Serve immediately.

Overnight Banana Sticky Buns with Pecans

Ripe bananas make this dough moist and fragrant and infuse the caramel-pecan sauce with rich flavor. Preparing the dough and the filling the night before means the buns just need to rise and bake in the morning.

For the dough

• 1 lb. (3-1/2 cups) unbleached all-purpose flour; more as needed
• 1 1/4-oz. package fast-rising (instant) yeast
• 1/2 cup very warm milk or water (about 125°F)
• 3/4 cup mashed very ripe banana (about 1 large)
• 1 oz. (2 Tbs.) unsalted butter, melted; more for the bowl
• 2 Tbs. granulated sugar
• 1 large egg, lightly beaten
• 1-1/4 tsp. table salt

For the filling

• 1-1/2 oz. (3 Tbs.) unsalted butter, softened
• 1/2 cup finely chopped toasted pecans
• 1/3 cup packed light brown sugar
• 1-3/4 tsp. ground cinnamon

For the caramel-pecan sauce

• 1 oz. (2 Tbs.) cold unsalted butter; more softened for the pan
• 1-1/2 cups granulated sugar
• 1 large ripe banana, coarsely chopped into 1/2- to 1-inch pieces
• 1/2 cup heavy cream
• 1 tsp. pure vanilla extract
• Generous pinch table sal
• 1 cup pecan halves

Make the dough

In a medium bowl, combine 4-1/2 oz. (1 cup) of the flour with the yeast. Stir in the warm milk or water until combined. Cover the bowl and let sit in a warm spot in the kitchen for 30 minutes. Stir the banana, melted butter, sugar, egg, and salt into the yeast mixture until well combined. Stir in all but 1 oz. (1/4 cup) of the remaining flour to make a stiff, shaggy dough. Turn the dough out onto a lightly floured surface.


Knead, folding the dough over onto itself. If the dough sticks, use a dough scraper to pick up the sticky bits and sprinkle a small amount of the remaining flour onto the surface. Continue to knead until the dough becomes smooth and easy to handle, 5 to 10 minutes. Put the dough in a lightly buttered medium bowl, cover with plastic wrap, and let rise in a warm place until doubled, 40 to 50 minutes.

Fill the rolls

Turn the dough out onto a lightly floured surface and shape into a rectangle. Roll out into a 16x11-inch rectangle. With an offset spatula, spread the softened butter evenly over the dough to within 1/8 inch of the edge. Combine the chopped pecans, brown sugar, and cinnamon in a small bowl; sprinkle the mixture evenly over the butter.


Roll up the dough lengthwise, starting from a long edge, and pinch the seam to seal. Turn the log so that it’s seam side down. Trim off and discard 1/2 inch from each end; then cut the log into twelve 1-1/4-inch pieces. Cover with plastic wrap.

Make the caramel-pecan sauce

Generously butter a 12-cup standard muffin pan.


In a medium saucepan over medium-high heat, combine the sugar and 1/4 cup warm water and stir until the sugar dissolves, 2 to 3 minutes. Bring the syrup to a boil and cook, without stirring, until it begins to caramelize. Gently swirl the pan to help the syrup brown evenly. Once the syrup has turned an amber color, remove the pan from the heat and carefully stir in the banana and cold butter. Stir in the heavy cream, returning the pan to low heat if the mixture doesn’t smooth out immediately. Add the vanilla and salt and stir until smooth. Strain the sauce, discarding the banana. Let the caramel cool until just warm, about 15 minutes. Drizzle about 1-1/2 Tbs. of caramel into each muffin cup, reserving the extra sauce at room temperature. Sprinkle the pecans evenly among the cups.


Place the dough slices over the sauce and nuts, cut sides down. Cover with plastic wrap and refrigerate overnight.

Bake the sticky buns

Remove the pan from the refrigerator and let the dough rise in a warm spot until doubled, 1 to 1-1/2 hours.


Position racks in the center and lower third of the oven and heat the oven to 350°F. Put the muffin pan on the center rack and set a foil-lined baking sheet on the rack below to catch any overflowing syrup. Bake until the tops and edges of the buns are browned, 20 to 22 minutes.


Immediately invert the pan onto a rimmed baking sheet, replace any pecans that fell off, and let cool for 10 minutes. Reheat the reserved caramel sauce and serve the buns drizzled with the sauce.

Honey and Tahini Ganache with Toasted Sesame Seeds

Sesame seeds, when lightly toasted, complement chocolate incredibly well and add an amazing light, open texture to it. The addition of tahini (roasted sesame paste) intensifies the complexities and flavors in the finished chocolate. This is a fantastic after-dinner chocolate, and also goes exceptionally well with Moroccan, Egyptian and Algerian dishes.

• 2-1/2 Tbs. strong clover or heather honey
• 1/3 cup tahini
• 12-1/2 oz. Caribbean 66% dark chocolate, chopped
• 3/4 cup sesame seeds

In a saucepan, bring a scant 3/4 cup water and the honey to a simmer. Add the tahini and simmer for 2 minutes. Pour the hot liquid onto the chocolate in a bowl and whisk well until smooth. Allow to cool before refrigerating for at least 2 hours to fully set the ganache.

Lightly toast the sesame seeds in a dry frying pan until golden but not popping open. Leave to cool.

Take the ganache out of the fridge and, using a teaspoon, scoop out uneven quenelles and immediately roll them through the toasted sesame seeds.

Serve at room temperature and eat within 3 days.

Beef Tenderloin Medallions with a Rosemary & Thyme Crust

If your market only has thicker steaks, buy four and ask the butcher to slice them in half horizontally to get eight 3/4-inch-thick medallions, or do it yourself at home.

• 1/2 cup loosely packed medium-finely chopped fresh flat-leaf parsley
• 2 Tbs. medium-finely chopped fresh rosemary
• 1-1/2 Tbs. lightly chopped fresh thyme (see How to chop fresh herbs)
• 1-1/2 tsp. kosher salt
• Coarsely ground black pepper
• 8 beef tenderloin medallions (2-1/4 lb. total), 3/4 inch thick
• 1/4 cup olive oil; more as needed

Using your fingers, thoroughly mix the parsley, rosemary, thyme, salt, and several grinds of pepper in a shallow baking dish or pie pan. Gently flatten the medallions between your hands to about 1/2 inch thick. Coat the medallions with the herb mixture by pressing them gently into the herb mixture on one side, then on the other.

Heat the olive oil in a large (12-inch) skillet over high heat. When the first wisp of smoke rises from the oil, use tongs to set four medallions in the pan in a single layer. Cook until the herbs on the bottom turn very deep brown, 2 to 3 min. Turn the medallions over and cook the other side to the same deep brown, about 2 min.; this should give you medium-rare medallions. Scrape out any stuck-on bits, add a bit more oil to the pan, let it get hot, and cook the other four medallions. To test for doneness, cut a small slit into a medallion and peek inside; remember that the meat continues to cook as it rests. Transfer the medallions to a warm platter and let them rest in a warm place, such as the back of the stove, for 5 min. before serving.

Chicken Roulades Stuffed with Goat Cheese & Sun-Dried Tomatoes

• 4 boneless, skinless chicken breast halves (about 1-1/2 lb. total), rinsed and patted dry
• 4 oz. fresh goat cheese, crumbled
• 8 oil-packed sun-dried tomato halves, drained
• 8 fresh basil leaves, rinsed and patted dry
• Kosher salt and freshly ground black pepper
• 2 large eggs, beaten in a small bowl
• 1 cup plain dry breadcrumbs, spread on a plate
• 1 lemon, cut into wedges

Position a rack in the middle of the oven and heat the oven to 425°F. Set the chicken on a cutting board and, holding a chef’s knife parallel to the board, cut each breast in half so you have eight thin cutlets. Lay plastic wrap over the chicken and pound with a heavy skillet to flatten. Remove the plastic, season the chicken with salt and pepper, and top each piece with the goat cheese, sun-dried tomatoes, and basil (try to keep the fillings in the center of the chicken so they don’t slide out the sides). Season with salt and pepper and roll up each piece starting with the narrow end. Use a toothpick to secure each roulade.

Dip each roulade in the beaten egg and then roll in the breadcrumbs to coat evenly. Transfer to a baking sheet. Season with salt and pepper and roast until the chicken is firm to the touch and an instant-read thermometer inserted in the center of a roulade reads 165°F, about 20 minutes. Set the broiler to high and broil directly under the element until the chicken browns, about 1 minute. Let the roulades rest for a few minutes before removing the toothpicks (with tweezers or pliers, if necessary). Slice the roulades in half on the diagonal and serve four pieces to each person immediately.

Chicken Roulades Stuffed with Goat Cheese & Sun-Dried Tomatoes

• 4 boneless, skinless chicken breast halves (about 1-1/2 lb. total), rinsed and patted dry
• 4 oz. fresh goat cheese, crumbled
• 8 oil-packed sun-dried tomato halves, drained
• 8 fresh basil leaves, rinsed and patted dry
• Kosher salt and freshly ground black pepper
• 2 large eggs, beaten in a small bowl
• 1 cup plain dry breadcrumbs, spread on a plate
• 1 lemon, cut into wedges

Position a rack in the middle of the oven and heat the oven to 425°F. Set the chicken on a cutting board and, holding a chef’s knife parallel to the board, cut each breast in half so you have eight thin cutlets. Lay plastic wrap over the chicken and pound with a heavy skillet to flatten. Remove the plastic, season the chicken with salt and pepper, and top each piece with the goat cheese, sun-dried tomatoes, and basil (try to keep the fillings in the center of the chicken so they don’t slide out the sides). Season with salt and pepper and roll up each piece starting with the narrow end. Use a toothpick to secure each roulade.

Dip each roulade in the beaten egg and then roll in the breadcrumbs to coat evenly. Transfer to a baking sheet. Season with salt and pepper and roast until the chicken is firm to the touch and an instant-read thermometer inserted in the center of a roulade reads 165°F, about 20 minutes. Set the broiler to high and broil directly under the element until the chicken browns, about 1 minute. Let the roulades rest for a few minutes before removing the toothpicks (with tweezers or pliers, if necessary). Slice the roulades in half on the diagonal and serve four pieces to each person immediately.

Chicken Roulades Stuffed with Goat Cheese & Sun-Dried Tomatoes

• 4 boneless, skinless chicken breast halves (about 1-1/2 lb. total), rinsed and patted dry
• 4 oz. fresh goat cheese, crumbled
• 8 oil-packed sun-dried tomato halves, drained
• 8 fresh basil leaves, rinsed and patted dry
• Kosher salt and freshly ground black pepper
• 2 large eggs, beaten in a small bowl
• 1 cup plain dry breadcrumbs, spread on a plate
• 1 lemon, cut into wedges

Position a rack in the middle of the oven and heat the oven to 425°F. Set the chicken on a cutting board and, holding a chef’s knife parallel to the board, cut each breast in half so you have eight thin cutlets. Lay plastic wrap over the chicken and pound with a heavy skillet to flatten. Remove the plastic, season the chicken with salt and pepper, and top each piece with the goat cheese, sun-dried tomatoes, and basil (try to keep the fillings in the center of the chicken so they don’t slide out the sides). Season with salt and pepper and roll up each piece starting with the narrow end. Use a toothpick to secure each roulade.

Dip each roulade in the beaten egg and then roll in the breadcrumbs to coat evenly. Transfer to a baking sheet. Season with salt and pepper and roast until the chicken is firm to the touch and an instant-read thermometer inserted in the center of a roulade reads 165°F, about 20 minutes. Set the broiler to high and broil directly under the element until the chicken browns, about 1 minute. Let the roulades rest for a few minutes before removing the toothpicks (with tweezers or pliers, if necessary). Slice the roulades in half on the diagonal and serve four pieces to each person immediately.

Chicken Roulades Stuffed with Goat Cheese & Sun-Dried Tomatoes

• 4 boneless, skinless chicken breast halves (about 1-1/2 lb. total), rinsed and patted dry
• 4 oz. fresh goat cheese, crumbled
• 8 oil-packed sun-dried tomato halves, drained
• 8 fresh basil leaves, rinsed and patted dry
• Kosher salt and freshly ground black pepper
• 2 large eggs, beaten in a small bowl
• 1 cup plain dry breadcrumbs, spread on a plate
• 1 lemon, cut into wedges

Position a rack in the middle of the oven and heat the oven to 425°F. Set the chicken on a cutting board and, holding a chef’s knife parallel to the board, cut each breast in half so you have eight thin cutlets. Lay plastic wrap over the chicken and pound with a heavy skillet to flatten. Remove the plastic, season the chicken with salt and pepper, and top each piece with the goat cheese, sun-dried tomatoes, and basil (try to keep the fillings in the center of the chicken so they don’t slide out the sides). Season with salt and pepper and roll up each piece starting with the narrow end. Use a toothpick to secure each roulade.

Dip each roulade in the beaten egg and then roll in the breadcrumbs to coat evenly. Transfer to a baking sheet. Season with salt and pepper and roast until the chicken is firm to the touch and an instant-read thermometer inserted in the center of a roulade reads 165°F, about 20 minutes. Set the broiler to high and broil directly under the element until the chicken browns, about 1 minute. Let the roulades rest for a few minutes before removing the toothpicks (with tweezers or pliers, if necessary). Slice the roulades in half on the diagonal and serve four pieces to each person immediately.

Beef Tenderloin Medallions with a Rosemary & Thyme Crust

If your market only has thicker steaks, buy four and ask the butcher to slice them in half horizontally to get eight 3/4-inch-thick medallions, or do it yourself at home.

• 1/2 cup loosely packed medium-finely chopped fresh flat-leaf parsley
• 2 Tbs. medium-finely chopped fresh rosemary
• 1-1/2 Tbs. lightly chopped fresh thyme (see How to chop fresh herbs)
• 1-1/2 tsp. kosher salt
• Coarsely ground black pepper
• 8 beef tenderloin medallions (2-1/4 lb. total), 3/4 inch thick
• 1/4 cup olive oil; more as needed

Using your fingers, thoroughly mix the parsley, rosemary, thyme, salt, and several grinds of pepper in a shallow baking dish or pie pan. Gently flatten the medallions between your hands to about 1/2 inch thick. Coat the medallions with the herb mixture by pressing them gently into the herb mixture on one side, then on the other.

Heat the olive oil in a large (12-inch) skillet over high heat. When the first wisp of smoke rises from the oil, use tongs to set four medallions in the pan in a single layer. Cook until the herbs on the bottom turn very deep brown, 2 to 3 min. Turn the medallions over and cook the other side to the same deep brown, about 2 min.; this should give you medium-rare medallions. Scrape out any stuck-on bits, add a bit more oil to the pan, let it get hot, and cook the other four medallions. To test for doneness, cut a small slit into a medallion and peek inside; remember that the meat continues to cook as it rests. Transfer the medallions to a warm platter and let them rest in a warm place, such as the back of the stove, for 5 min. before serving.

Moroccan-Spiced Seared Scallops with Green Grape and Lemon Relish

A blend of six spices you probably have in your pantry and a preserved-lemon shortcut make this impressive, exotic dish feasible for a weeknight meal. 

• 1 medium lemon
• Kosher salt
• 1-1/2 cups seedless green grapes, quartered lengthwise and at room temperature
• 1/4 cup extra-virgin olive oil
• 2 scallions, thinly sliced
• 2 Tbs. chopped fresh cilantro
• 2 Tbs. chopped fresh mint
• 1 tsp. ground cumin
• 1 tsp. sweet Hungarian paprika
• 1 tsp. ground turmeric
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 1-1/2 lb. large all-natural “dry” sea scallops, side muscles removed
• Freshly ground black pepper

Using a vegetable peeler, remove the zest from the lemon in strips (yellow part only). Reserve the lemon. In a small saucepan, combine the lemon zest with 1/2 cup water and 1 tsp. salt. Bring to a simmer over medium-low heat and cook until the liquid reduces to about 1 Tbs., about 10 minutes. Drain, rinse, drain again, and pat dry. Finely mince the lemon zest and combine it with the grapes, 2 Tbs. of the olive oil, scallions, cilantro, and mint in a medium bowl.

In a small bowl, combine the cumin, paprika, turmeric, cinnamon, and ginger.

Pat the scallops dry. Season them liberally with salt and pepper and coat them with the spice mixture.

Heat 1 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add half of the scallops and cook, turning once, until seared on the outside but still translucent in the center, 1 to 2 minutes per side. Transfer to a warm plate. Repeat with the remaining 1 Tbs. oil and scallops.

Divide the scallops among 4 plates and serve with the relish. Cut the reserved lemon into quarters and squeeze over the scallops and relish. Serve immediately.

Moroccan-Spiced Seared Scallops with Green Grape and Lemon Relish

A blend of six spices you probably have in your pantry and a preserved-lemon shortcut make this impressive, exotic dish feasible for a weeknight meal. 

• 1 medium lemon
• Kosher salt
• 1-1/2 cups seedless green grapes, quartered lengthwise and at room temperature
• 1/4 cup extra-virgin olive oil
• 2 scallions, thinly sliced
• 2 Tbs. chopped fresh cilantro
• 2 Tbs. chopped fresh mint
• 1 tsp. ground cumin
• 1 tsp. sweet Hungarian paprika
• 1 tsp. ground turmeric
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 1-1/2 lb. large all-natural “dry” sea scallops, side muscles removed
• Freshly ground black pepper

Using a vegetable peeler, remove the zest from the lemon in strips (yellow part only). Reserve the lemon. In a small saucepan, combine the lemon zest with 1/2 cup water and 1 tsp. salt. Bring to a simmer over medium-low heat and cook until the liquid reduces to about 1 Tbs., about 10 minutes. Drain, rinse, drain again, and pat dry. Finely mince the lemon zest and combine it with the grapes, 2 Tbs. of the olive oil, scallions, cilantro, and mint in a medium bowl.

In a small bowl, combine the cumin, paprika, turmeric, cinnamon, and ginger.

Pat the scallops dry. Season them liberally with salt and pepper and coat them with the spice mixture.

Heat 1 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add half of the scallops and cook, turning once, until seared on the outside but still translucent in the center, 1 to 2 minutes per side. Transfer to a warm plate. Repeat with the remaining 1 Tbs. oil and scallops.

Divide the scallops among 4 plates and serve with the relish. Cut the reserved lemon into quarters and squeeze over the scallops and relish. Serve immediately.

Beef Tenderloin Medallions with a Rosemary & Thyme Crust

If your market only has thicker steaks, buy four and ask the butcher to slice them in half horizontally to get eight 3/4-inch-thick medallions, or do it yourself at home.

• 1/2 cup loosely packed medium-finely chopped fresh flat-leaf parsley
• 2 Tbs. medium-finely chopped fresh rosemary
• 1-1/2 Tbs. lightly chopped fresh thyme (see How to chop fresh herbs)
• 1-1/2 tsp. kosher salt
• Coarsely ground black pepper
• 8 beef tenderloin medallions (2-1/4 lb. total), 3/4 inch thick
• 1/4 cup olive oil; more as needed

Using your fingers, thoroughly mix the parsley, rosemary, thyme, salt, and several grinds of pepper in a shallow baking dish or pie pan. Gently flatten the medallions between your hands to about 1/2 inch thick. Coat the medallions with the herb mixture by pressing them gently into the herb mixture on one side, then on the other.

Heat the olive oil in a large (12-inch) skillet over high heat. When the first wisp of smoke rises from the oil, use tongs to set four medallions in the pan in a single layer. Cook until the herbs on the bottom turn very deep brown, 2 to 3 min. Turn the medallions over and cook the other side to the same deep brown, about 2 min.; this should give you medium-rare medallions. Scrape out any stuck-on bits, add a bit more oil to the pan, let it get hot, and cook the other four medallions. To test for doneness, cut a small slit into a medallion and peek inside; remember that the meat continues to cook as it rests. Transfer the medallions to a warm platter and let them rest in a warm place, such as the back of the stove, for 5 min. before serving.

Kir Royale

This festive cocktail is a popular aperitif in France. A classic kir consists of white wine and crème de cassis (black currant liqueur). Replace the wine with Champagne, and it becomes a kir royale.

• 6 fl. oz. Champagne or other sparkling wine
• Crème de cassis (black currant liqueur)
• lemon twist for garnish

Fill a flute glass with the Champagne. Add a dash of crème de cassis and garnish with a lemon twist.