If I were their Emergency World Cup Chef: Equipe France

I cannot bear the idea that France will leave the World Cup on the note they played this weekend.

Many of you know that I've said before, and it's still true, when I'm hurting I do two things ~ pray and cook. Usually both at the same time. Today, I am mildly hurting for France and for my beautiful French friends and extended family.

And ~ for Youann Gourcuff (foto) because he deserves much better, I think, than to be sent home because his teammates, especially certain veterans, are behaving and playing very badly.

Tomorrow morning (my time; 7am to be exact), France faces elimination due to poor performance in their first two matches, the first with Uruguay (0-0) and the second with Mexico (0-2). While I am doing my best to be as neutral as I can be for this duration, what with being inspired by 32 national muses in my series and all, I still feel for France.

I have also been asked by one of my best French friends to please, please, please write about this and make something delicious for them. Just something simple. Just something to make them behave better, he pleaded. For their fans. And certainly for their flag. (And, for him to eat.)

When people behave badly, it's because they are in pain. While I cannot understand or relate to their pain, I know that they need comfort even though it appears they certainly don't deserve it.

I have to do this. Some players like Diego Forlan, David Villa, and Lio Messi have done great things since they've been my muses! Even Vincenzo Iaquinta scored Italy's only goal the other day, and Kaka's Brazil is doing well with his help. Well except with that red card he got Sunday. Oh never mind.

We just think some magic could conceivably happen if I went into the kitchen for France tonight.

In my experience, chocolate cake does wonders. Chocolate in general does wonders.

Sometimes when my life is seemingly out of whack, I make a chocolate cake because it just seems like the right thing to do. This morning we had leftover coffee from breakfast, and I kept it because, I would need it in case I needed to make a chocolate cake later.

Voila, now I do.

If I were their Emergency World Cup Chef, I would serve one of my most delicious and popular chocolate cakes made into dark, rich, chocolate cupcakes. That way everyone has their own designated share which ought to yield their playing nicely. Knowing that something needs to be added to make these special, I would drop a small chunk of French chocolate into the center of each just before they came out of the oven. The chocolate would melt into an oozy, yummy center and, there'd be no need for icing to top them after all. They'd be best served warm, not long after they baked.

Which is when I would serve them and that is because, like I said the last time there was an emergency "If I were their Chef" situation ~ when someone(s) need(s) tender loving care ~ and contrary to what is written and said about France right now, they do need just that ~ you want to provide it as soon as possible.

Chocolate-chocolate-filled Cupcakes, for Equipe France

1 cup flour
1/2 cup fine, unsweetened cocoa powder
1 cup sugar
1 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt
1/2 cup vegetable oil
1 Tbsp vanilla extract
1 egg
1/2 cup milk
1/2 cup warm or cold strong coffee
1 fine French chocolate bar, like Valhrona, broken in 12 pieces

Preheat oven to 350F. Line 12-cup muffin pan with paper liners.

Sift together first 6 ingredients into large mixing bowl. In separate medium bowl, combine oil, vanilla, egg, and milk. Stir into dry ingredients. When just blended, add coffee and stir until all ingredients are well incorporated.

Spoon batter evenly into muffin cups, and bake for 20 minutes. Remove pan from oven, and gently insert a piece of chocolate into the center of each cupcake. Return to oven and bake 5 more minutes, or until tester inserted in side of cupcake comes out clean.

Serve warm.

Yields 12 cupcakes ~ one for each of France's starting 11, and one for Coach Domenech.

If I were his World Cup Chef: Youann Gourcuff (France)

This story is #6 of 32, in my "If I were their World Cup Chef" series. Each post will honor one world football player from each of the 32 national teams at the 2010 World Cup in South Africa. As my muses, each will inspire a recipe that I am privileged to offer as my gift ... to thank them for making the world more beautiful.

If you are following the Original LA Farmers Market/Monsieur Marcel recipe series, the end of recipe has grocery shopping tips.

Even before I visited France last November, my heart had been tugging at me to write about one of its most swoonworthy men. One thing I did write home from that trip was that Youann Gourcuff est mon peche’ mignon. My new favorite expression means nice sin. Or so I've been told.

Youann Gourcuff is quite the pride and joy of one of my favorite countries, and he owns one of everything that I adore about my personal experience of French ~ beauty, grace, style, passion, romance (I understand he is newly in love), commitment to excellence, things incredibly delicious and, at times, irresistible sex appeal.

The young French darling is originally from the spectacular seaside region of Brittany in northwest France. Brittany is also the birthplace of two of France's most exquisite signatures ~ Crepes (sweet) and Galettes (savory). No coincidence I'm sure.

Fine athletic blood runs through his veins. His mother was a basketball player, and his older brother excelled at swimming and cycling. Youann's father Christian also played professional football in France, Switzerland, and Canada, and is now coach of Lorient, the Ligue 1 club where his son actually started his youth career. His professional career began in Rennes, France, then he played for 2 years with Italy's AC Milan (as you know, my favorite club so, this is when I first fell in love with him).

With Milan teammate Kaka', he was part of the adidas' Dream Big project two years ago, and coached very lucky children in the tiny country of San Marino to believe that Impossible is Nothing. Here is a favorite moment when one child spills something very important to her famous coach. (Gourcuff is in the dark clothing.)

While he didn't play that much during his two years with Milan, he scored an important goal that moved the club toward their winning the Champions League Final in May 2007. Since transferring to his current club Bordeaux, he has hit his stride and has been named both Ligue 1 Player of the Year and France Football Magazine's Player of the Year.

Now just this week there is much noise that both England's Arsenal and France's Lyon clubs are clamoring for his signature on dotted lines ... in each case for a very handsome ransom.

Ideally those distractions won't interfere with his smart, clever style of play. With great courage, energy and national pride, he takes on the playmaker role, left vacant by the retired French legend Zidane. And, his 24th birthday will be July 11, 2010 ~ the date of the World Cup Final.

Wouldn’t it be nice to celebrate his first World Cup and birthday? I think it would.

If I were his World Cup Chef, I’d make breakfast because that would just makes sense to she-who-swoons. I'd divine something like this deep red, spicy, syrupy sangria-esque fruit sauce that makes summer cherries more succulent and white nectarines blush ~ made from something fabulous like Bordeaux Superieur (note: additional intoxication at his table not really necessary). I’d top it with something creamy, finish it off with romantic almonds, and serve it with brioche brushed with just a little sweet butter ~ all very tempting things.

I would prepare it all with the tenderest of touches, and sweetly intend that it become ... a certain beautiful man’s favorite peche’ mignon.

World-Class Breakfast with Bordeaux Fruit Sauce, for Youann Gourcuff

1/2 cup fine red wine, like Bordeaux Superieur
1/2 cup sugar
1 1/2 cups pitted fresh cherries
1 large white nectarine, pitted, sliced
1 tsp cinnamon
1/2 tsp freshly ground nutmeg
Finely grated zest of one orange or tangerine
1 Tbsp pure vanilla extract
1 Tbsp Amaretto liqueur
Euro-style vanilla or plain yogurt, or creme fraiche
Generous handful of roasted almonds, chopped
Brioche, lightly toasted and buttered

Combine wine and sugar in saucepan over low-medium heat. Cook until sugar dissolves then add cherries, cook for about 5 minutes. Bring to a boil, then reduce heat to medium and add nectarine, spices, zest. Stir well, cook 5 more minutes or until thickened to a syrup. Remove from heat, add vanilla and Amaretto. Transfer to container, allow to cool, cover tightly. Refrigerate, ideally overnight. To serve breakfast, place fruit sauce in small bowls, top with cream and almonds. Enjoy brioche pieces for dipping. Yields 2 servings with leftovers for, tomorrow morning.

Where to shop ~ for specialty ingredients and pantry staples, I love Monsieur Marcel; for produce, Farm Fresh and Farm Boy Produce; for breads, Thee's Continental Pastries, Monsieur Marcel, Breadworks. Beignets from Bob's Doughnuts may also be substituted for brioche in this recipe.