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(2 +0 = 1 +1) - Happy 2011!

2 + 0 = 1 + 1

with an equation as perfect, this new year can not stand that under best omens!

Health, happiness, success, I hope you do get the best.

Very Happy New Year to all!

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Espresso Crinkle, Biscuit Cracked Cracking doped Coffee

When I discovered the chocolate crinkles - 5 years ago to be precise, well before the flood Martha Stewart on blogs Frenchies;) - these cupcakes chocolate fudge mid-mid- brownie combined all the qualities that made him a must for me birthday parties: so pretty tempting, unifying puisqu'aimés of young and old alike and especially feasible in advance.

Still .. between fatigue (often women varies is well known), the frenzy of always wanting experiment with new recipes / flavors / textures / shapes etc. .. and lack of organization, these cookies had cracked almost disappeared from my "directory" ... yes I admit, chilling the dough can also turn into a disadvantage in the "not talented" wondering what to make for ten minutes before tea time!

Fortunately the frenzy that I mentioned earlier is good since in force looking for new recipes .. it necessarily falls on the classics!

In this instance, a classic reworked and transformed into a lighter version (Read less fatty), if not always softer and tastier.

To be honest, the word espresso in recipe that made me react like clockwork .. I will not repeat my tirade on my passion for coffee, I'll just say that his presence here has more to his power intensifier that chocolate taste.

That said, the more resistant will still be able to eliminate it or replace it with pepper or pepper (black, respectively, long, pink or Espelette, cayenne ... according to your desires, tastes, fashion, ingredients closet) for the same purpose.

(30 to 35 cookies)

• 45g dark chocolate 20g
• 70% of neutral oil type sunflower or rapeseed
• 1 teaspoon instant coffee or espresso type Nes
• 60g sugar or brown sugar complete
• 1 packet of vanilla sugar
• 3 tablespoons (60g) of corn syrup or golden syrup defect or
• light honey 2 egg whites (70-75g approx) 140g flour
• T55
• 80g icing sugar 30g
• unsweetened cocoa powder
• 1 1 / 4 teaspoon baking powder
• 1 large pinch of salt
• 50g icing sugar for coating

knife chop the chocolate and place in a medium saucepan thick bottom. Add oil and melt over low heat, stirring constantly.

Once the chocolate is completely melted and smooth, add instant coffee off the heat and stir to incorporate.

Cool a few minutes then add the sugar full, glucose syrup (see note ) and vanilla sugar. Stir rapidly with a spoon just well enough to incorporate the sugars. Pour

whites and stir in vigorously: the camera becomes viscous and forms packages that must be crushed with the back of the spoon until the dough is smooth.

Note: glucose syrup present here the advantage of being neutral in taste, but failing that you can use golden syrup or honey. All three prevent sugar crystallization and therefore can get softer cookies

Sift flour, sugar, cocoa, baking powder and salt over a large bowl or baking sheet and pour into the pan over the chocolate batter. Stir slowly with a spoon: Initially, the mixture is very sandy and gives the impression of not being able to agglomerate. Continue mixing, scraping sides and bottom of the pan until no traces of the dry mixture and form a homogeneous slurry.

Cover the pan with plastic wrap and refrigerate for 2 hours minimum, but preferably at night for more cookie convex and tender.

Note: The dough can be frozen in an airtight bag. Thaw in the fridge the night before cooking.

Preheat oven thermostat. 6 (180 ° C). Garnish with 2 hotplates with parchment paper.

Pour the sugar coating in a shallow dish or large bowl. Take the equivalent of one tablespoon per cookie dough and shape into balls of 3-4 cm in diameter. Dip the balls in icing sugar and generously coat (2 times 5 min intervals for a stronger effect) then arrange on the baking sheets, ensuring the space of at least 5 cm.

Bake about 10 minutes or as long as the surface of the cookies begin to crack and is just cooked. Let cool 2 minutes on sheet before transferring cookies with a spatula on a rack until completely cooled.

Note: cooking continued a few moments on the hot plate after removal from the oven, it is best to remove the cookies even if they do not seem to be fully cooked so they retain a soft texture.

These cookies will keep in an airtight container in theory but rarely have I been able to experiment!

Source: Cooking Light of rehabilitated , Dec. 2008

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NELSON Opus 1 - All-Mountain



http://www.opusbike.com/en/bikes_6_13-16-nelson.html

Frame Type with 175 mm travel tubes and triple thicknesses varied built around our Virtual Pivot Point.
1.5 inches Head tube and headset FSA recessed
Suspension Fork Fox Van R 180mm, 1.5 inches Tapered - 20mm.
Shock Fox Van RC Components
FSA Gravity Lite steering
SRAM X9 Crankset
simple shelf Truvativ Holzfeller 36T with guard plate
Avid Code disc brakes 203/185mm
Mavic EN521, 32 holes

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Bites Yummy Coffee Almond 15min MEM

If I think some of my relatives and others less likely relatives who do not think less but who scream so loud, writing my recipes suffers from a defect at best tedious and at worst repellent: the length along or not according to the party of words or terms that are too technical and sophisticated.

they can rest assured, I am also occasionally make it simple and short or very short and with this recipe for coffee-almond bites that are carried out in 15 minutes MEM (watch in hand) and who write in just under sentences.

A bowl, a spoon and voila! Coffee lovers will be thrilled, others can still replace declining these cookies while plush version vanilla, citrus (orange, lemon or lime with zest and a syrup flavored imbibage), caramel etc. .. I'll let you innovate, I will still not quite blow you;)

For the record, the coffee bean is not that decorative and plays somewhat the same role that cacao incorporated into some desserts since it also gives a crunchy touch and intensifies the flavor of coffee. Would also like a version nibs dipped in chocolate sauce, it seems a good idea, no ..?

(for 12 bite sized mini-muffin)

• 20g flour 50g sugar
• ice
• 30g ground almonds
• 1.5 tsp instant coffee powder type Nespresso
• 40g of neutral oil type sunflower or melted butter
• 2 egg whites (65-70g) 12
• beans
• 60ml of strong coffee or coffee liqueur

Preheat oven thermostat. 6 (180 ° degrees Celsius. Place paper liners in a mold mini-muffin .

In a medium bowl, sift flour and sugar then add the almonds and coffee soluble.

Mix with a simple wooden spoon to mix, then add oil (or melted butter warmed) and the egg whites and add to mixture without overworking the dough.

Spoon batter into prepared trays and garnish with a coffee bean.

Bake about 12 minutes (a toothpick inserted in center should come out clean).

Sprinkle immediately with coffee (or coffee liqueur) and leave footprints in for 3-4 minutes before turning out on a grid to cool. A bite!

Note: the parcels should be rounded and smooth the end of cooking, but once they are sprayed with coffee, they shrink a bit and the surface cracks a little.

Source: Adapted from DonnaHay

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OPUS ONE 2011



http://www.opusbike.com/fr/velos_5_32-68-one-tt . html

The Opus One Track or Time Attack Watch is that avid cyclists looking for performance. A perfectly balanced with a reduced frontal area, tubing sections, an integrated seatpost to 76 degrees, 74 degrees in one direction and comfortable with specific aerodynamic sheaths. The all molded carbon fiber T-700.

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ScoOOoones Melters & Jam Express Cassis

The last time I told you about scones, I explained that moderate between my taste for that specialty and speed of their implementation, the choice is quickly made when it comes to finding a snack or breakfast almost improvised ... in other words almost daily or when it is disorganized or simply run out of ideas.

Of all the various recipes of scones I had the opportunity to test my home, there is one for which I have always had a wide choice: to Alice Medrich where the exclusive use of cream gives scones a tender texture and mellow, without a priori unbeatable competition ...

... But that was before adding butter in the dough .. before moving texture "soft and chewy" texture to a "tender and melting" ... before finding The New Best Recipe ie the "new improved recipe" scones, that makes you want to be always in a hurry or not very inspired to have the opportunity to make and remake.

As for scones previously published, this recipe is still drawn to the inevitable and reliable Cook's Illustrated appreciate that the quasi-scientific approach to the more traditional recipes - problem / goal / a solution - in this case by finding the recipe for obtaining the texture traditional scone: soft, light and delicate.

And for as many feasts, even the authors propose a more "pastry" where the scone not only has a close texture of the cake but also a shelf life longer.

I'm becoming a purist because after testing it (amounts [in brackets]) I came back without hesitation to the more traditional version.

And who says we mean a traditional jam or marmalade to enjoy these scones in (almost) the rules of art: I wanted purple, was the beginning of summer .. blackcurrant was my choice sooner said than done and just over 10 minutes of cooking, it was not an image but a reality!

(for 8 scones)

• 280g flour T55
• 1 teaspoon baking powder 50g sugar
• 1 / 2 teaspoon salt
• 70g cold butter or margarine [55g]
• 240g cream soy cooking liquid or [+ 1 egg 180g]

If you're in a hurry, I recommend using a robot equipped with the knife (double blade) that will quickly get paste too worked with pieces of butter visible. Without the robot, using 2 knives is ideal to get the same result.

Preheat oven thermostat. 6-7 (200 ° C). Garnish with one or two baking sheets with baking parchment paper.

In a large bowl, whisk together flour baking powder, salt and sugar for a few moments for a good distribution of ingredients and to aerate the flour.

In food, mix by brief pulse 5-6 times.

Add the cold butter cut into small pieces and stir into the dry ingredients or using 2 knives (knives cross chop the butter into the mixture) or with a potato masher or the end fingers like a pastry: the mixture should have a texture of coarse sand containing pieces of butter the size of a small white beans.

In food, distribute small pieces of butter into the dry mixture and cover with flour and incorporate them by short pulses (a dozen) to get the texture described above. Transfer the mixture into a bowl and continue as follows.

Pour the cream (or cream mixed with beaten egg) in 2 or 3 times by incorporating it with a spatula or a fork just enough to moisten the dough but without too much work.

Transfer the contents of the bowl on a work surface lightly floured surface and gather all Songs by pressing and kneading to form a ball of dough smooth and consistent (avoid adding flour: the dough should remain slightly sticky but just throw a veil of flour on the work plan and to wrap pulp).

Divide the dough into 2 pieces of equal weight. Form a ball with each piece into a disk and then crushed about 2 cm thick. With a pastry cutter or large knife, split each disk into 4 equal parts and place them in neighborhoods as and on the prepared baking sheet making sure to space them sufficiently.

Brush surface of scones with a little cream or milk and sprinkle lightly with powdered sugar.

Bake (grid placed in the middle of the oven) and cook about 15 minutes or as long as the surface takes a golden scones (scones bottom should be slightly brown).

Transfer Using a wide spatula to a rack and let cool at least 10 minutes before serving plain or served with butter and jam.

Cassis Compote Caramelized

(adapted from Mango & Tomato )

(for a 250g jar)

• 100g sugar 15g water
• 120g fresh blackcurrants in season or frozen

In season, the gin cassis removing all tail well, rinse quickly and drain well. Off season, thaw the blackcurrants in a Chinese or a sieve to remove excess liquid.

In a heavy bottomed medium saucepan, melt the sugar and water over low heat until a syrupy consistency.

Add currants, shake the pan gently to coat the beans and bring to a boil over medium heat. Cook for about 5 minutes, stirring gently from time to time (the seeds must remain whole in the majority, the juice is still a bit runny but will thicken during the hours).

Remove from heat and immediately pour into a glass pot boiled and dried beforehand. Let cool before closing. Keep cool.

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CRESCENDO 2011


http://www.opusbike.com/fr/velos_5_7-35-crescendo.html

monocoque frame in carbon fiber and T-700 M50J for integrated seatpost Fork
Ora AC SL-Steer 1-1/2 "tapered carbon monocoque
Complete Shimano Ultegra components
New Mavic Ksyrium Team White Selle Italia SLK
Carbo Manga
More pictures on Facebook
____

Integrated seat post frame design with T-700 carbon fiber and M50J
Ora AC-SL 1-1/2 "tapered steer tube monocoque carbon fork Shimano Ultegra drivetrain
Complete
New Mavic Ksyrium Equipe white wheels
Selle Italia SLK Carbo Manga saddle
More pictures on Facebook


Photos : Rick Katigbak rick@rksportsphoto.com

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Urban Rush's Holiday


Jared with hosts Mike and Fiona.

Jared Walker (center, Opus Vancouver Rep ) was on set of the Urban Rush TV show for their Holiday shopping guide to show off our Opus bikes + giro helmets and Blackburn accesories

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AMADEUS 2011 2011 VIVACE



http://www.opusbike.com/fr/velos_5_7-34-amadeus.html

monocoque frame in carbon fiber and T-700 M50J for integrated seatpost
Ora Fork Steer AC-SL 1-1/2 "tapered carbon monocoque
Campagnolo Athena crankset with 11-speed shifters and carbon
Mavic Wheels Ksyrium Elite Aero Handlebar Easton EA70
with
EA70 stem Selle Italia SLR XP Vanox
More pictures on Facebook
_____

Integrated seat post design with T-700 and M50J carbon fiber frame
Ora AC-SL 1-1/2 "tapered steer tube monocoque carbon fork Campagnolo Athena
With 11 speed shifters and carbon crank Mavic Ksyrium Elite wheels

Easton EA70 aero bar With EA70 stem Selle Italia SLR XP
Vanox saddle
More pictures on Facebook


Photos: Rick Katigbak rick@rksportsphoto.com

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http://www.opusbike.com/fr/velos_5_7-8-vivace.html

monocoque frame in carbon fiber T-700 and M50J
Integrated seatpost
Fork CA-Ora SL Steer 1-1/2 "tapered
monocoque carbon aero Handlebar Easton EC90
CNT
EA90 Stem
Dura-Ace Components
Roues Mavic Cosmic Carbon SL
Pneus Vittoria Open Corsa CX
Selle Italia SLR XP Vanox
Tige de selle Ora en carbone
Plus d'images sur Facebook
____

Integrated seat post design frame with T-700 and M50J carbon fibre
Ora AC-SL, 1-1/2” tapered steer tube monocoque carbon fork
Shimano’s Dura-Ace with Mavic Cosmic Carbon SL wheels
Easton EC90 CNT aero bar with EA90 stem
Vittoria Open Corsa CX tires
Selle Italia SLR XP Vanox saddle with Ora carbon seatpost
More pictures on Facebook


Photos : Rick Katigbak rick@rksportsphoto.com

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ALTO 2011



http://www.opusbike.com/fr/velos_5_23-55-alto.html

New oversized frame monocoque fiber T-700 carbon and M46J carbon fork
New Ora RC2 Steer 1-1/8 "
Components SRAM Rival Wheels Mavic Ksyrium
Team
Selle Italia XR XC seatpost Ora Carbon


Photos: Rick Katigbak rick@rksportsphoto.com

Drinking Scope To Get Drunk

American Cookies version S & B

I do not know if it's because it tends to blogs at the time or casually some publicity my unconscious had scored more than reason, but four years ago that I had crossed a phase of "cookiite" acute, testing at an arm different recipes in the obsessive idea that a mom could be perfect if its cookies were perfect!

It is true that at that time was still under the influence of pregnancy hormones evil and beyond the cookie-fixette had evaporated after a few weeks, just long enough to be relayed by another obsession , this one also chewable.

Or perhaps more simply my quest had ended the day the magic had come into my kitchen with THE recipe, it always fantasized by the French who have never set foot in the Cookie countries but conditioned by the TV series and watered regressive and comforting images of iconic duo milk & cookies (read cookies along with fresh milk).

Only once found my cookies rich and delicious, soft heart and crispy edges passion had fallen like a souffle and I must say that I had forgotten a little .. until author David Lebovitz recipe has it up to date in a modernized version, filmed and photographed with a delicacy which I defy anyone to resist.

Me I have not even tried, I immediately launched into a personal version slightly less sweet, less crowded but mostly with my little grain of salt to literally and figuratively.

(for fifty cookies europe size)

• 350g flour T55 or T65
• 3 / 4 teaspoon baking soda
• 1 / 4 tsp
• salt 225g softened butter (or margarine) 180g
• sugar or brown sugar complete
• 150g white sugar 1 teaspoon
• vanilla extract or vanilla powder 2 eggs
• temperate
• 160g walnuts toasted (or pecans or other dried fruit)
• 300g dark chocolate (mixture 70% + 56%) qs
• sea salt

Preheat oven thermostat. 5 (150 ° C). Spread nuts on a baking sheet and roast in oven for about 10 minutes. Cool, then chop coarsely and reserve.

In a medium bowl, whisk together flour, baking soda and salt to evenly distribute the ingredients.

In a large bowl or the bowl of a food processor fitted sheet (drums), place the softened butter, cut into pieces and work for a few moments to give a consistency ointment.

Add white sugar, sugar complete and vanilla and mix thoroughly until smooth.

Pour the eggs one at a time, beating thoroughly after each addition so that the egg is completely incorporated.

Add flour and mix with a wooden spoon or the sheet just enough for it to be amalgamated, then add the chopped roasted nuts and chocolate coarsely crushed and incorporate them without working the dough with excess (the It is best to finish by hand).

Transfer the dough on a lightly floured work plan, form a smooth ball and divide into 4 pieces of equal weight (or dingoes for perfectionists like me 350-380g depending on the quantities of nuts and chocolate added).

Shape each piece into a sausage "about 23 cm long (4 cm in diameter or less) by following the instructions given before to avoid bubbles air inside the coil). Wrap rolls tightly and tightly in plastic wrap then refrigerate the time required for the tubes are hard enough to be sliced \u200b\u200b(a few hours minimum) and preferably for 24 hours.

Note: the value of having several strings of dough besides that not to cut the amount of cookies need is the ability to let "ripen" the rest of the dough. More dough is chilled, the longer the cookie develops a complex flavor and rich, intense colors. The notes of caramel are more intense after 24 or 36 hours especially when the dough was made with raw sugar.

The cookie dough can be kept for one week in the fridge (longer in the freezer), I suggest you to be tested under the same conditions of cutting and cooking a pudding baked in a few hours (just to satisfy his appetite), another after 12h, 24h after the third and the last 36 hours or more.

Preheat oven thermostat. 6 (175 ° C). Line a plate or baking depending on the amount of cookies you want with parchment paper.

Remove plastic wrap from a roll of dough and cut (S lists & B ake ) of regular slices about 1.5 cm thick (more for soft cookies less for crisper cookies). If slices are deformed, no worries: just reform them!

Place the slices as and when on the baking sheets, spacing them at least 6 cm. Bake 8 to 10 min. Cookies should be lightly colored but it is imperative to get them out of the oven still soft or under-cooked (they continue their cooking on the plate from the oven) so that they remain soft at heart.

Allow cookies on the baking sheet for 1 minute about the time of power transfer with a spatula to rack to cool completely.

Enjoy!

Ready For Dessert from David Lebovitz we Vimeo.

Source: Rehabilitation of Ready for Dessert of David Lebovitz

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A Fan ... New site

Hello, I just
lay hands on this picture of my oldest on his Bolt.

nice weekend!

Charles B. Ostiguy
Lac Beauport area of \u200b\u200bSeven Bridges.