Workday Gourmet

Many recipes call for egg yolks - gelato, custard, even some cookies or cakes. What do you do with all the leftover egg whites? Honestly, not many people love scrambled egg whites. Recipes that calls for egg whites tend to be a hassle - macarons, meringue buttercream, things that generally involve beating air into mixture, and tend to be temperamental. Financiers are the lazy bum's savior for using up a lot of egg whites, with no risk of under-folding, over-beating, or producing a bland end product (like most store bought angel food cake).

These buttery almond cakes are traditionally baked in a tin mold, in the shape of a gold brick - hence the name. It is such a simple classic, you can count the ingredients with one hand, and the steps with the other. 
Ingredients: 5 tbsp butter 10 tbsp ground almond 8 tbsp sugar 3 tbsp flour 4 egg whites
Instruction: 1. Brown the butter on stove: keep heating melted butter until bubbling stops, and butter looks browned & smells nutty. This …

Full disclaimer - This stuff is 1) not authentic, and 2) highly addictive.
It is so simple that you won't need to look at the recipe twice. It really boils down to a 2-ingredient sauce, plus whatever fillings you like. You'll have a satisfying meal in half an hour that takes far less effort than it looks. It makes otherwise unexciting vegetables something you can't stop eating. Make it for date night. Your date will ask you what did you do to those celery and carrots. I like making this with red curry paste for the vibrant color, but feel free to substitute for green or yellow curry paste, they all come out equally delicious. 
I make everything in one pot and poach everything in the sauce. Normally cooking common sense would suggest searing the meat and vegetables first. But this particular dish is so packed with heat you won't really miss the caramelization.  Feel free to substitute with your preferred vegetables and/or meat. 
Here are all the ingredients you need:

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