Workday Gourmet

This is an updated version of my previously posted financiers. I made these for a potluck and everyone wanted recipe! I tweaked these for an easier-to-remember recipe. Just half the dry ingredients each time, plus butter and egg-whites. Super easy to remember, as easy as they are to make! Ingredients: 6 egg whites 1 stick butter, browned 1 cup almond powder 1/2 cup sugar 1/4 flour Instruction:  Heat butter on medium low heat until browned. Add almond powder & sugar to egg whites. Mix until combined. Add brown butter; mix well. Finally add flour, lightly whisk until just combined. Fill the molds ~2/3 of the way through; spread batter out evenly with a skewer if needed. Bake at 350F for 20 minutes. If using metal molds, unmold while warm; if using silicon mold, broil the cakes up-side-down for 3~5 minutes after unmolding for a crispy edge. Video Instruction: Useful tools : silicon mold:  https://amzn.to/2PLbrKH non-stick metal mold:  https://amzn.to/2CXcR

Impress your guests with this exotic dish that is deceptively simple! Derived from my best memory of Venice (and out of necessity here in the US - difficult to find outside nyc or sf, & pretty much impossible to get it on the cheap). This recipe can be done in 15 minutes. As usual, this is the lazy bum's approach - I'm not cleaning a cuttlefish and collecting ink. Buy a jar of squid ink from your local whole foods (or similar specialty grocery, or amazon ) and get pre-cleaned cuttlefish - previously frozen is perfectly fine. Get the pasta boiling and start with a sofrito base; saute squid or cuttlefish in the base; add squid ink and a broth (I'm using clam juice, seafood stock or even vegetable broth would work just as well) A sofrito is a blend of aromatics, I would say the only essential component here is olive oil, garlic, and onions. You can dial back the tomatoes and pepper if you're not a big fan of sweet and spicy, or if you have an empty pantry. (Tom