at the home of french

FRENCH HOT CHOCOLATE

Ditch the powdered hot chocolate packets and treat yourself to luxurious French hot chocolate, or le chocolat chaud. Often referred to as “drinking chocolate” for its thick, velvety texture that’s almost spoonable, this indulgent treat is served in small cups rather than oversized mugs. Richer and creamier than traditional American hot chocolate, it’s perfect as a decadent dessert substitute on chilly winter nights or a festive finale to holiday meals. For the best results, use high-quality chocolate if you can—it makes all the difference!

Ingredients:

  • 1½ cups whole milk
  • ½ cup heavy cream
  • 2 tablespoons dark brown sugar
  • 2 teaspoons cornstarch
  • ½ teaspoon flaky sea salt
  • 8 ounces dark chocolate, chopped
  • Homemade whipped cream, for garnish
  • Chocolate shavings, for garnish

Instructions:

  • In a medium saucepan, whisk together the whole milk and heavy cream. Heat over medium heat, stirring occasionally, until small bubbles form around the edges. Be careful not to let the mixture boil.
  • In a small bowl, whisk together the dark brown sugar, cornstarch, and flaky sea salt. Gradually add this mixture to the warm milk, whisking until fully incorporated.
  • Remove the saucepan from the heat and add the chopped dark chocolate. Stir continuously until the chocolate is completely melted and smooth. If needed, return the saucepan to medium-low heat to ensure everything blends perfectly.
  • Pour the hot chocolate into cups, then top with homemade whipped cream and chocolate shavings for a finishing touch. Serve immediately and enjoy!

    HOMEMADE GYROS RECIPE AND GYRO MEAT

    Craving authentic Greek flavors? Look no further than homemade gyros! This beloved Greek street food, characterized by its juicy, seasoned meat and warm pita bread, can be easily recreated in your own kitchen.

    INGREDIENTS

    For the Gyro Meat:

    • 1 pound ground beef
    • 1 pound ground lamb
    • 2 tablespoons bacon grease or butter*
    • 2 large eggs
    • 1/2 cup milk
    • 2 tablespoons lemon juice
    • 1 cup Panko breadcrumbs
    • 1 medium onion, finely chopped
    • 6 cloves garlic, smashed and finely minced
    • 4 teaspoons kosher salt (see note)**
    • 2 teaspoons black pepper
    • 2 teaspoons dried oregano
    • 1/2 teaspoon dried rosemary
    • 1 teaspoon dried thyme
    • 2 teaspoons dried cumin
    • 1 teaspoon dried marjoram (optional)

    To Assemble:

    • 1 batch Tzatziki Sauce
    • 1 large red onion, thinly sliced
    • 2-4 tomatoes, sliced
    • 1-2 cucumbers, sliced
    • 8-10 pita rounds
    • Fresh dill, for garnish (optional)

    INSTRUCTIONS

    • Start by preparing the Tzatziki Sauce. It needs time to marinate, so make it first and refrigerate while you prepare the rest.
    • Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper, or use foil and spray with nonstick spray.
    • If using a food processor, finely chop the onion and garlic. If not, use a knife to chop them finely.
    • In a large bowl, combine all the gyro meat ingredients: ground beef, ground lamb, bacon grease or butter, eggs, milk, lemon juice, Panko breadcrumbs, chopped onion, minced garlic, kosher salt, black pepper, oregano, rosemary, thyme, cumin, and marjoram (if using).
    • Mix the ingredients together using your hands (wear disposable gloves if preferred). This method ensures a smooth, evenly mixed meat mixture, which results in tender meat rather than overworked, tough meat.
    • Shape the mixture into about 10 oval patties and arrange them on the prepared baking sheet, ensuring they do not touch.
    • Bake for 15-20 minutes, or until a meat thermometer reads 160°F (71°C). Remove from the oven and keep warm.
    • Meanwhile, prepare the gyro toppings by thinly slicing the red onion, tomatoes, and cucumbers. Warm the pita bread in the microwave or the still-warm oven. Optionally, chop extra fresh dill.
    • To assemble the gyros: Spread a layer of Tzatziki Sauce on a warm pita, then slice a gyro patty in half lengthwise for easier eating. Place the patty on top of the sauce. Garnish with sliced red onion, tomatoes, cucumbers, and fresh dill.
    • Serve with French fries or try them with 3-ingredient Roasted Potatoes or a Greek Salad!

    Notes:

    • *Bacon grease or butter is added to the lamb to help prevent it from drying out as it bakes. If you’re using high-fat ground beef, you can skip this step.
    • **If using table salt, reduce the amount to 3 teaspoons.