Quatre Quarts Breakfast Cake

I learned to make this cake on a visit to Paris a few years ago. It’s commonly served as a breakfast cake and you can find it in most Parisian cafes. I made it for Ryan on his last day at work. Best of luck, Ryan!

How to Make It

The basic version of this cake is four equal parts each of eggs, flour, sugar and butter; which is how it gets its name. For a nine inch round cake pan, like I did, use the following quantities:

The Cake:

• 6 oz. sugar

• 6 oz. salted butter (1 1/2 sticks), melted

• 3 large eggs should be about 2 oz. each for a total of 6 oz., separated

• 6 oz. flour, sifted

Preheat oven to 350 (f). Mix the sugar and melted butter together in a large mixing bowl. Add one yolk at a time, mixing thoroughly after each yolk is added. Add the flour a little bit at a time, mixing well after each addition. In a separate bowl, whip the egg whites until they are stiff and then gradually fold into the batter. Don’t over-mix this, as the air in the whites will help the cake be somewhat fluffy (although it is decidedly a dense cake, which I love for breakfast). Pour the batter into a buttered cake pan. Bake for about 40 minutes, or until an inserted toothpick comes up clean.

This cake is delicious plain or jazz it up by adding a syrup and glaze, like I did here.

Lemon Syrup:

• ½ cup sugar

• ¼ cup fresh lemon juice

Cook the sugar and lemon juice in a sauce pan over medium heat until the sugar is completely melted. Once the cake has cooled a little (about 10-15 minutes), remove it from the pan and place it on a cooling rack over a baking sheet. Drizzle the syrup over the cake. The cake will absorb the syrup. Nice, right?

Lemon Glaze:

• ¾ cups powdered sugar

• 1 tablespoon fresh lemon juice

Place the cake on a serving plate. Mix the sugar and lemon juice together thoroughly and then drizzle over the cake allowing the glaze to run down the sides.

Smoked Salmon Zucchini Cups

I admit it, I'm obsessed with zucchini. And why shouldn't I be? It's such an awesome vessel for so many low-carb treats. I've been playing with zucchini cups as a great little appetizer dish. The goal here was a quick, easy and tasty summer appetizer. I say, and so does Michael, a win!

How to Make It

• 1 large zucchini
• 4 oz. goat cheese
• 8 oz. smoked salmon

Slice the zucchini to pieces about 1/3 inch thick. Using a melon baller, carve out a little cup in each zucchini slice. Fill the cup with a teaspoon of goat cheese. Top with a bit of smoked salmon. Simply delicious!

Skewered Caprese

Need to bring a party appetizer but don't have a lot of time for complicated cooking? This skewered version of a Caprese salad is always a party hit and it's so easy. Build them by simply skewering cherry tomatoes, fresh basil and little fresh mozzarella balls. Serve with a side of balsamic vinegar or sprinkle a little over the top just before serving. 

Crispy Chicken

This recipe was inspired by the Crispy Sonoma Chicken Breast at Bistro Aix, our favorite local restaurant. It was delicious!

How To Make It

• 2 tablespoons butter
• 1 tablespoon olive oil
• Boneless chicken breast, with skin still on
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt & pepper

Heat butter and oil in an oven safe skillet. Season top side of chicken with half the oregano, garlic powder and salt & pepper. Carefully place chicken top side down into the heated oil. Again, carefully, season the bottom side of the chicken. Let it cook until golden brown, about 5 minutes. Turn it over and place the pan into a preheated oven at 350 (f). Bake for 20-25 minutes. Remove from oven and return to stove top.

I used the pan juice and added a little heavy cream and mustard to make a sauce. Tossed with some roasted asparagus and mushrooms and placed the chicken atop. There you go!

Broiled Salmon with Zucchini Pasta

Spiralizing zucchini is one of my new favorite things. It's such a healthy, low-carb yet delicious option for a side dish or even main course.

Spiralize the zucchini. Then mix it with some salt and set it aside in a bowl. This will extract moisture. After 20 minutes or so, rinse to get the salt out and wrap the zucchini in a dish towel gently squeezing to dry. Sauté diced shallots and minced garlic in a little olive oil. Add the zucchini, fresh tomatoes, olives and chopped basil. Season with salt, pepper and fresh lemon juice. Then mix in some pesto. Let the mixture cook through a little (but not too much because the zucchini noodles are kind of gross if they're over cooked) and serve with a little fresh parmesan cheese.

The salmon pictured here is simply rubbed with fresh herbs and a little olive oil then broiled to perfection. This is a super delicious low-carb meal. One of my personal favorites.

Ingredients:

• 2 large zucchini

• 1 tablespoon olive oil

• 2 tablespoons diced shallots

• 1 tablespoon minced garlic

• 3 Roma tomatoes chopped into bit sized pieces

• 1/2 cup of pitted Kalamata olives cut in half

• 1 tablespoon chopped fresh basil

• Juice from half a lemon

• 1/4 cup pesto

• Salt & Pepper to taste

• Grated parmesan cheese