I did not have time to try this yet, but it sound so good I had to write it down.
455 gr high quality dark chocolate
340 gr unsalted butter
6 tbsp cornstarch
570 gr granulated sugar
400 gr whole eggs
160 gr egg yolks
1tbsp Grand Marnier
Melt chocolate and butter in a double boiler over low heat.
Whisk together cornstarch and sugar.
Stir the chocolate mixture into the cornstarch and sugar (do NOT whip)
Add eggs, yolks and Grand Marnier and stir until smooth (about 2 minutes).
Refrigerate overnight.
When ready to serve, place in a 6 oz soufle mix into 6 oz ramekin.
Place ramekin into a preheated 420 F oven for 15 minutes.
Indulge.
Wednesday, November 23, 2011
Saturday, November 05, 2011
ALMOND-APRICOT BISCOTTI
This is my first attempt of baking biscotti. I was convinced I do not know how to make it. However, when I saw this recipe in the LCBO's Food & Drink Autumn 2011 magazine, I had to make it. It was a success. Now I am planing to make it again.
1 3/4 cup (425 ml) all-purpose flour
1 cup (250 ml) ground almonds
1 tsp (5 ml) baking powder
1 lemon
1/2 cup (125 ml) unsalted butter, at room temperature
2 eggs
1 tsp (5 ml) vanilla
1/2 cup (125 ml) dried apricots, finely chopped
1/4 cup (60 ml) whole skin-on almonds, finely chopped
Granulated sugar for sprinkling
Preheat oven to 350 F (180C).
In a large bowl, stir flour with ground almonds and baking powderwith a fork or whisk. Finely grate 1 tsp (5ml) zest from lemon. Stir into flour mixture.
Place butter and sugar in a large bowl. Using an electric mixer, beat until smooth. Beat in eggs, 1 at a time. Add vanilla and beat until evenly mixed. Add flour mixture. Beat until evenly mixed. Add flour mixture. Beat until almost incorporated and dough comes together. Stir in finely chopped apricots and almonds until evenly distributed.
Line a baking sheet with parchment paper. Place dough on sheet and form into a log about 12 in (30cm) long, 3 in (8cm) wide and 1 in (2.5cm) tall. The dough will be sticky, so you may need to wet your hands while forming the log. Sprinkle with granulated sugar, if desired.
Bake in centre of preheated oven for about 25 to 30 minutes, until lightly golden on top. Remove from oven and allow log to to cool completely, at least 30 minutes. Meanwhile reduce oven temperature to 300F (150C). When log is cool, gently remove to a cutting board. Using a serrated knife, carefully slice 1/2 inch thick (1cm) pieces. Place slices on a rack set on the baking sheet.
Bake again for 20 to 30minutes, until lightly golden and dry. Cool completely before serving. The biscotti will keep well in an airtight container at room temperature for up to 1 week. Or freez up to 1 month.
Makes 24 to 26 biscotti.
1 3/4 cup (425 ml) all-purpose flour
1 cup (250 ml) ground almonds
1 tsp (5 ml) baking powder
1 lemon
1/2 cup (125 ml) unsalted butter, at room temperature
2 eggs
1 tsp (5 ml) vanilla
1/2 cup (125 ml) dried apricots, finely chopped
1/4 cup (60 ml) whole skin-on almonds, finely chopped
Granulated sugar for sprinkling
Preheat oven to 350 F (180C).
In a large bowl, stir flour with ground almonds and baking powderwith a fork or whisk. Finely grate 1 tsp (5ml) zest from lemon. Stir into flour mixture.
Place butter and sugar in a large bowl. Using an electric mixer, beat until smooth. Beat in eggs, 1 at a time. Add vanilla and beat until evenly mixed. Add flour mixture. Beat until evenly mixed. Add flour mixture. Beat until almost incorporated and dough comes together. Stir in finely chopped apricots and almonds until evenly distributed.
Line a baking sheet with parchment paper. Place dough on sheet and form into a log about 12 in (30cm) long, 3 in (8cm) wide and 1 in (2.5cm) tall. The dough will be sticky, so you may need to wet your hands while forming the log. Sprinkle with granulated sugar, if desired.
Bake in centre of preheated oven for about 25 to 30 minutes, until lightly golden on top. Remove from oven and allow log to to cool completely, at least 30 minutes. Meanwhile reduce oven temperature to 300F (150C). When log is cool, gently remove to a cutting board. Using a serrated knife, carefully slice 1/2 inch thick (1cm) pieces. Place slices on a rack set on the baking sheet.
Bake again for 20 to 30minutes, until lightly golden and dry. Cool completely before serving. The biscotti will keep well in an airtight container at room temperature for up to 1 week. Or freez up to 1 month.
Makes 24 to 26 biscotti.
Thursday, November 03, 2011
PUMPKIN CREME BRULEE
Ingredients
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/8 teaspoon cinnamon
- 2 pinches nutmeg
- 1 pinch ginger
- 1 pinch ground cloves
- 4 egg yolks
- 1/2 cup granulated sugar
- 1/4 cup canned pumpkin puree
- 1/3 cup coarse sugar or raw sugar
Directions
Preheat the oven to 300 degrees F.
In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes. In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Whisk in the pumpkin puree. Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath. Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should "shimmy" a bit when you shake the pan; it will firm up more as it cools. Remove from the water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours, and up to 24 hours.
When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch). Uncover the chilled custards. Pour as much coarse sugar as will fit onto the top of 1 of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar. Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Let cool 1 minute before serving.
Sunday, October 30, 2011
QUINOA FRUIT SALAD WITH HERB DRESSING
1 cup organic quinoa, rinsed, drained
1 1/2 cups boiling water
1 pinch sea salt
2/3 cup roasted almonds, chopped
1/3 cup organic dried cranberries
1/3 cup raisins
1 1/2 cups orange sections, sliced
Dressing:
1/3 cup freshly squeezed orange juice
2 tbsp cold pressed virgin olive oil
3 tbsp minced parsley
2 tbsp minced fresh mint
1 tbsp orange zest(grated peel)
1/4 cup finely chopped shallots or finely chopped red onion
1/2 tsp ground cumin
1/2 tsp ground coriander
4 whole lettuce leaves
Directions:
Place quinoa and sea salt in boiling water, cover, reduce the flame to medium-low and simmer 12 to 15 minutes. Remove from the flame. Place quinoa in a medium mixing bowl and toss to cool. When cool add cranberries, raisins, almonds, and oranges. Whisk the dressing ingredients together and pour over the salad. Toss to mix. Place a lettuce leaf on each serving plate. Place salad on top and serve as is or chilled.
Serves 4
Nutritional info: per serving 512 calories; 21 g fat (36% calories from fat), 16 g protein, 68 g carbohydrate, 17 g fibre, 0 mg cholesterol, 116 mg sodium
1 1/2 cups boiling water
1 pinch sea salt
2/3 cup roasted almonds, chopped
1/3 cup organic dried cranberries
1/3 cup raisins
1 1/2 cups orange sections, sliced
Dressing:
1/3 cup freshly squeezed orange juice
2 tbsp cold pressed virgin olive oil
3 tbsp minced parsley
2 tbsp minced fresh mint
1 tbsp orange zest(grated peel)
1/4 cup finely chopped shallots or finely chopped red onion
1/2 tsp ground cumin
1/2 tsp ground coriander
4 whole lettuce leaves
Directions:
Place quinoa and sea salt in boiling water, cover, reduce the flame to medium-low and simmer 12 to 15 minutes. Remove from the flame. Place quinoa in a medium mixing bowl and toss to cool. When cool add cranberries, raisins, almonds, and oranges. Whisk the dressing ingredients together and pour over the salad. Toss to mix. Place a lettuce leaf on each serving plate. Place salad on top and serve as is or chilled.
Serves 4
Nutritional info: per serving 512 calories; 21 g fat (36% calories from fat), 16 g protein, 68 g carbohydrate, 17 g fibre, 0 mg cholesterol, 116 mg sodium
QUINOA TABBOULEH
4 cups (1L) cooked quinoa
1 red, orange or yellow pepper, diced
1 cup (250 ml) cherry or grape tomatoes, halved or quartered
2 to 4 green onions, sliced thinly
2 mini cucumbers, halved, seeded and sliced
1/4 cup (50 ml) mint, chopped
1/4 cup (50 ml) parsley, chopped
1/2 cup (75 ml) lemon juice (from about 2 lemons)
1 teaspoon (5 ml) salt
freshly ground pepper
1/2 cup (75 ml) extra virgin olive oil
Cook quinoa according to package directions. Let cool and place in a large bowl.
Add red pepper, tomatoes, green onions, cucumbers, mint and parsley.
In a separate bowl, mix lemon juice, salt and pepper. Whisk to dissolve salt. While whisking, slowly drizzle in olive oil to emulsify. Pour about three-quarters of the dressing over the salad and toss. Add the remaining dressing if the salad seems dry.
Per serving: 795 cal, 0 mg cholesterol, 114.3 g carbohydrates, 3.7 g saturated fat, 596 mg sodium.
1 red, orange or yellow pepper, diced
1 cup (250 ml) cherry or grape tomatoes, halved or quartered
2 to 4 green onions, sliced thinly
2 mini cucumbers, halved, seeded and sliced
1/4 cup (50 ml) mint, chopped
1/4 cup (50 ml) parsley, chopped
1/2 cup (75 ml) lemon juice (from about 2 lemons)
1 teaspoon (5 ml) salt
freshly ground pepper
1/2 cup (75 ml) extra virgin olive oil
Cook quinoa according to package directions. Let cool and place in a large bowl.
Add red pepper, tomatoes, green onions, cucumbers, mint and parsley.
In a separate bowl, mix lemon juice, salt and pepper. Whisk to dissolve salt. While whisking, slowly drizzle in olive oil to emulsify. Pour about three-quarters of the dressing over the salad and toss. Add the remaining dressing if the salad seems dry.
Per serving: 795 cal, 0 mg cholesterol, 114.3 g carbohydrates, 3.7 g saturated fat, 596 mg sodium.
CRANBERRY-PEAR CRUMBLE
In general I don't like "crumble", however when I saw this recipe I decided to make it. To my surprise turned out very tasty, very good. Definitely I will make it again.
Source: Come One, Come All:Easy Entertaining With Seasonal Menus by Lee Svitak Dean (Minnesota Historical Society Press, $29.95).
8 ripe pears (or apples) peeled, cored and cut into 1/4 inch slices
1 tbsp (15ml) freshly squeezed lemon juice
2 cups (500 ml) fresh cranberries
1/4 cup (50ml) granulated sugar
1 teaspoon (5 ml) ground cinnamon
1 cup (250 ml) rolled oats
3/4 cup (175 ml) flour
1/2 cup (125 ml) firmly packed brown sugar
8 tablespoons (1 stick) butter, at room temperature, cut into small pieces
whipped cream, for garnish
Preheat oven to 350 F (175 C). In a large bowl, toss pear (or apple) slices in lemon juice. Add cranberries, granulated sugar and cinnamon and toss to combine. Spead fruit in an ungreased 9 by 13 inch baking pan.
In a medium bowl, combine oats, flour, brown sugar and butter with a fork until crumbly. Sprinkle oat mixture over fruit.
Bake until fruit is tender and topping is lightly browned, about 30 minutes. Remove from oven and serve varm, at room temperature or chilled. Top with whipped cream.
Per each of 8servings: Calories 400; fat 15g; sodium 91 mg; carbohydrates 67g; saturated fat 9g; calcium 48 mg; protein 4g; cholesterol 38 mg; dietary fibre 8 g.
Source: Come One, Come All:Easy Entertaining With Seasonal Menus by Lee Svitak Dean (Minnesota Historical Society Press, $29.95).
1 tbsp (15ml) freshly squeezed lemon juice
2 cups (500 ml) fresh cranberries
1/4 cup (50ml) granulated sugar
1 teaspoon (5 ml) ground cinnamon
1 cup (250 ml) rolled oats
3/4 cup (175 ml) flour
1/2 cup (125 ml) firmly packed brown sugar
8 tablespoons (1 stick) butter, at room temperature, cut into small pieces
whipped cream, for garnish
Preheat oven to 350 F (175 C). In a large bowl, toss pear (or apple) slices in lemon juice. Add cranberries, granulated sugar and cinnamon and toss to combine. Spead fruit in an ungreased 9 by 13 inch baking pan.
In a medium bowl, combine oats, flour, brown sugar and butter with a fork until crumbly. Sprinkle oat mixture over fruit.
Bake until fruit is tender and topping is lightly browned, about 30 minutes. Remove from oven and serve varm, at room temperature or chilled. Top with whipped cream.
Per each of 8servings: Calories 400; fat 15g; sodium 91 mg; carbohydrates 67g; saturated fat 9g; calcium 48 mg; protein 4g; cholesterol 38 mg; dietary fibre 8 g.
Tuesday, October 25, 2011
STUFFED EGGPLANT PARMESAN
We like eggplant; but usually grill it or I make it with olive oil and onion. I wanted to try something new this time.
Before baking; I put parsley on the top too. I like the green parsley on the red tomato sauce.
After taking out from the oven.
Ingredients:
2 tablespoons olive oil
2 medium eggplants, cut in half
lengthwise and hollowed out to 1/4 inch
flesh rim
1/2 cup chopped onion
2 cloves garlic, crushed
1 teaspoon dried oregano
freshly ground black pepper to taste
1/4 cup grated Parmesan cheese
1/2 cup bread crumbs
1 teaspoon chopped fresh Italian parsley
2 cups tomato sauce
1 cup shredded mozzarella cheese
1. Preheat oven to 325 degrees F (165 degrees C).
2. Heat olive oil in a large skillet over medium high heat. Roughly chop eggplant centers, and add to pan with onion, garlic, oregano, and pepper. Cook and stir until lightly browned. Spoon mixture back into eggplant, and sprinkle each with Parmesan cheese, bread crumbs, and parsley. Place in a shallow baking dish, and cover with tomato sauce and mozzarella cheese.
3. Bake in the preheated oven for 30 minutes, or until eggplant is fork-tender and cheese is bubbly. Serve immediately.
Before baking; I put parsley on the top too. I like the green parsley on the red tomato sauce.
After taking out from the oven.
Ingredients:
2 tablespoons olive oil
2 medium eggplants, cut in half
lengthwise and hollowed out to 1/4 inch
flesh rim
1/2 cup chopped onion
2 cloves garlic, crushed
1 teaspoon dried oregano
freshly ground black pepper to taste
1/4 cup grated Parmesan cheese
1/2 cup bread crumbs
1 teaspoon chopped fresh Italian parsley
2 cups tomato sauce
1 cup shredded mozzarella cheese
1. Preheat oven to 325 degrees F (165 degrees C).
2. Heat olive oil in a large skillet over medium high heat. Roughly chop eggplant centers, and add to pan with onion, garlic, oregano, and pepper. Cook and stir until lightly browned. Spoon mixture back into eggplant, and sprinkle each with Parmesan cheese, bread crumbs, and parsley. Place in a shallow baking dish, and cover with tomato sauce and mozzarella cheese.
3. Bake in the preheated oven for 30 minutes, or until eggplant is fork-tender and cheese is bubbly. Serve immediately.
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