CHOCOLATE INTENSITY

Posted in Desserts, Sweets by sallybr

Last week we hosted a reception at our home, but the guest of honor had a serious gluten allergy, so I chose a flourless chocolate cake as the dessert. I’ve made this type of cake several other times, but on this occasion I went with a new recipe whose name I couldn’t resist: Chocolate Intensity Cake. Nothing beats that! The cake bakes in a water bath to ensure its fudgy texture, and then it gets smothered in chocolate ganache, as a double dose of goodness. If you’re a cake-pro, go for a completely smooth icing and perhaps some decoration with ganache on top. I went with swirls, for reasons that I won’t discuss in public.

CHOCOLATE INTENSITY CAKE
(from The Cake Book, by Tish Boyle)

for the cake
8 ounces 62% bittersweet chocolate, finely chopped
1 + ½ cups (3 sticks) unsalted butter
1 cup granulated sugar
½ cup strong brewed coffee
6 large eggs
1 teaspoon vanilla extract
⅛ teaspoon salt

for the glaze
6 ounces bittersweet chocolate, finely chopped
⅔ cup heavy cream
1 teaspoon vanilla extract

Heat the oven to 350F. Grease the bottom and sides of a 9-inch springform cake pan.

Place chopped chocolate in a large bow and set aside. Place the butter, sugar, and coffee in a medium saucepan and cook over medium high heat, stirring occasionally until the butter is melted and the mixture begins to boil. Pour the hot butter mixture over the chopped chocolate, let it sit undisturbed for one minute, then whisk until the chocolate is fully melted and smooth.

In another bowl, whisk the eggs until completely blended. Add the vanilla extract and salt, mix again. Pour a small amount of the hot chocolate mixture into the eggs, whisk gently, and add all the egg mixture into the bowl with the hot chocolate.

Pour the batter into the springform pan. Wrap the outside with three layers of aluminum foil, place it inside a large roasting pan and pour enough hot water to come halfway up the sides of the cake pan Bake cake in the water bath for 35 to 45 minutes, until the center is still a bit shiny but almost set Carefully transfer the cake pan to wire rack and let the cake cool for 20 minutes. Run a thin bladed paring knife around the edge of the pan to loosen the cake, open the springform, and place the cake over a plate still on the bottom of the pan. Refrigerate for at least 2 hours before adding the glaze.

Make the glaze by adding the chopped chocolate in a bowl. Heat the cream almost to a boil in a small saucepan. Remove from the heat and pour over the chocolate. Stir until completely smooth, add the vanilla, and stir again. Let it sit for 5 minutes at room temperature, then slowly pour the glaze over the chocolate cake, starting from the center. Smooth the surface and sides with an offset spatula. Refrigerate the cake, and bring to room temperature for 1 hour before slicing it.

ENJOY!

to print the recipe, click here

I was nervous about serving this cake at the reception, because I hadn’t yet tested the recipe. So, I stressed over the baking time, stressed over glazing, stressed over when to remove it from the fridge, and if that wasn’t enough, I stressed about how to serve it without completely butchering the slices. That last part was easy, I handed the knife to my beloved husband. 😉

To my relief, the compliments kept coming, two guests said it was THE BEST cake they had ever had, and they were using all caps for the statement. Two commented on the pleasant “smokiness,” wondering where that could be coming from, and indeed, it was the coffee singing in the background. Coffee and chocolate, hand in hand, a perfect match.

I must say that this cake was awesome. The ganache becomes a single entity with the cake, making a velvety, smooth texture. A tiny slice will be enough because it’s so rich, but the intense chocolate flavor will linger in your mind, and you may find yourself reaching for a second slice, just to make sure you weren’t dreaming!

ONE YEAR AGO: Semolina Barbecue Buns

TWO YEARS AGO: Lavash Crackers

12Sep2011

POST-WORKOUT BREAKFAST

Posted in Breakfast & Brunch, Vegetarian-friendly by sallybr

Exercising on weekdays is a bit tricky. I find myself cutting some routines a little short, rushing to eat something quickly, take a shower and go to work. But Saturdays and Sundays are another story: I can indulge, start with a nice run, top it with some weight training, do the full 90-minute P90X yoga. Once it’s all over, I relax and enjoy a nice breakfast. Lately, I’ve been hooked on this yogurt concoction because it is refreshing, not too heavy, a well-deserved reward after working out.

GREEN APPLE & YOGURT BOWL
(from the Bewitching Kitchen)

1 cup non-fat yogurt
1/2 large Granny Smith apple, grated
sliced almonds
agave nectar

Toast the sliced almonds lightly, either in an oven or a non-stick skillet. Watch them very carefully, as they go from toasted to burned in seconds. Let them cool slightly.

In a bowl, mix the grated apple (no need to peel) with the yogurt, add some agave nectar to your taste. Sprinkle the almonds on top, a little extra drizzle of agave, and…

ENJOY!

to print the recipe, click here

I wish I could give credit to the source for this “recipe” – so simple that it hardly qualifies as such. I saw a version in the net several months ago, never saved it, just kept it in my memory as something to try. Maybe the original had honey and a different kind of nuts, but at any rate, start with the green apple and yogurt, add whatever you feel like, including your favorite cereal, and you can’t go wrong.

I use non-fat yogurt to keep the fat content to a minimum, but you can definitely go for the full fat type, it will be just a tad more decadent, but still good for you.

ONE YEAR AGO: Spices… Did someone say spices?

TWO YEARS AGO: The lighter side of meatloaf

10Sep2011

SIMPLY SOBA

Posted in Pasta & Noodles, Vegetarian-friendly by sallybr

As the proud owner of too many cookbooks, I try to give them priority when searching for culinary inspiration, but every once in a while a blogger’s recipe blows away the competition, I won’t rest until I make it. A beautiful photography is sure nice, but I am primarily taken by the writing along the recipe, especially if it conveys more than just cooking.

The moment I read Rosa’s write up on this post while listening to the beautiful song in the background, I knew I was going to make – and love – those noodles. The few ingredients come together in what seems like an almost austere preparation, but refrain from the temptation of adding more stuff to it. Accept its Zen flow, and keep it simple.

COLD SOBA NOODLES
(adapted from Rosa’s Yummy Yums blog)

2 bundles of buckwheat noodles (approximately 80 g each)
4 Tbs soy sauce (preferably Kikkoman)
1 + 1/2 Tbs dark sesame oil
2 + 1/2 Tbs rice vinegar (unseasoned)
1 + 1/2 Tsp Wasabi paste
3 Tsps fresh ginger, chopped
2 + 1/2 Tbs sesame seeds, roasted
2 medium carrots, cut into thin matchtsicks
1/2 medium cucumber, cut into thin matchsticks

In a large pan, bring salted water to boil, add the noodles, and simmer for about 4 minutes, or according to the package directions. When the noodles are cooked, drain and immediately run cold water over them. Transfer the noodles to a bowl as you finish preparing the other ingredients.

Make the dressing by whisking together in a small bowl the sesame oil, soy sauce, rice vinegar, wasabi, and ginger. Add to the noodles, tossing to combine. Add the toasted sesame seeds, and mix gently. Refrigerate for about 30 minutes.

When ready to serve, add the carrot and cucumber, mix gently, sprinkle with more sesame seeds if you so desire.

ENJOY!

to print the recipe, click here

Comments: To cut the veggies I used one of these small gadgets that work very well and are simple to wash. It makes long ribbons that mimic the shape of the noodles, perfect for this dish.

This recipe will be part of our regular rotation from now on. Leftovers were delicious next day, although the cucumber and the carrots lose their crispness after being in the dressing overnight. It didn’t bother me at all, but you can always cut a little more of the veggies and add to your plate. Buckwheat noodles seem to perform a little magic: they satisfy but never make you feel too full. My favorite type of noodles, hands down.

Rosa, a big thank you for inspiring me with your “Lesson in Zen” 😉

ONE YEAR AGO: Griddle-Fried Filet of Petrale Sole

TWO YEARS AGO: Barm Bread (a must-bake bread!)

7Sep2011

FIVE GRAIN SOURDOUGH BREAD

Posted in Breads by sallybr

Before I even start talking about last weekend’s bread, I urge you to visit Joanna’s blog to see her wonderful article about one of my favorite bread baking books, Bread. Her post is a must-read for anyone who might feel intimidated by Hamelman’s masterpiece. Great job, Joanna!

After the cracked wheat sandwich bread, our cravings for bread with grains incorporated in the dough only intensified. As usual, on Thursday evenings I start considering the possibilities for baking in the weekend, so I grabbed Hamelman’s book, and opened it at random. To my delight, the recipe on that particular page read: Five Grain Levain. Seemed too fitting to ignore. Plus, for a sourdough bread, the recipe could not be much simpler, the secret behind its simplicity lying in the use of commercial yeast to speed up fermentation. All I had to do the day before was soak the grains, and give a final feeding to my starter.

FIVE GRAIN LEVAIN
(adapted from Hamelman’s Bread)

for the liquid levain
4 oz bread flour
5 oz water
2 Tbs mature sourdough starter

for the grains mixture
1.5 oz cracked rye
1.5 oz flaxseeds
1.2 oz sunflower seeds
1.2 oz oats
6.5 oz boiling water
1/2 tsp salt

for the final dough
8 oz bread flour
4 oz whole-wheat flour
4.2 oz water
1/2 Tbs salt
1/2 tsp instant yeast
all soaker prepared
all liquid starter prepared

Prepare the liquid levain 12 to 16 hours before you plan to start the dough. Let it stand at room temperature, preferably around 70 F. When you make the levain, prepare the grains too, by pouring boiling water over the grains and the salt in a small bowl. Leave at room temperature.

Make the dough by adding all the ingredients into the bowl of a KitchenAid type mixer, knead on first speed for 3 minutes, then increase the speed to the second level and mix for 5 minutes. Place the dough in a slightly oiled bowl, cover, and let it ferment for 1.5 hs, folding the dough on itself three times after 45 minutes to increase elasticity.

Shape the dough as a boule or batard, place in a banetton or appropriate container of your choice, and let it rise for 1 hour.

Bake at 460 F for 40 to 45 minutes, generating steam in the beginning, by either covering the dough with an inverted roasting pan, or adding ice cubes to an empty pan at the bottom of your oven. Allow it to cool completely before slicing.

ENJOY!

to print the recipe, click here

Comments: This loaf of bread lasted 5 days, and held up pretty well up to its end. Usually, after the second day we opt for toasting, but this particular loaf was good enough with a very brief warming in our electric oven. We kept it at room temperature over the cutting board with the cut side down, and sliced only what we were going to consume right away. It goes well with pretty much anything, from ham to turkey, jam to peanut butter, or butter with paper thin slices of radishes and a little sea salt… delicious!

I am submitting this post to Susan’s Yeastspotting event…

ONE YEAR AGO: The Nano-Kitchen

TWO YEARS AGO: Kaiser Rolls

4Sep2011

ORIENTAL-STYLE TURKEY PATTIES

Posted in Burgers & Sandwiches, Poultry by sallybr

I got the inspiration for this recipe from two sources: this blog post over at Kalyn’s Kitchen, and a recent Anne Burrel show on Food TV, in which she featured turkey burgers. Ground turkey is a great basic ingredient to play with because it’s naturally low in fat, but exactly what makes it good has the potential of creating trouble. As Anne herself said in the show, she’s had plenty of bad turkey burgers in he lifetime, and so have I. The trick is to season the meat well, and increase its overall moisture.

ORIENTAL-STYLE TURKEY PATTIES
(from the Bewitching Kitchen)

1 + 1/2 pounds ground turkey
1/8 cup soy sauce
1/2 Tbs Sriracha sauce
2 tsp grated ginger
1/4 cup cilantro leaves, chopped fine
1 egg, beaten
2 green onions, white and light green parts, minced
about 2 Tbs water
a few Tbs bread crumbs, if needed
salt and pepper

In a large bowl, mix all the ingredients except the bread crumbs, try not to overwork the mixture or the patties will be too tough. This won’t be like a regular beef hamburger type mixture, the goal is to end up with more moisture. Once all is combined, if the mixture is too loose to form as a patty, sprinkle breadcrumbs and mix again. Form 4 patties, and place them over parchment paper on a baking sheet, place them in the fridge for 30 minutes to firm up slightly.

Cook them on a hot griddle smeared with a little olive oil until golden brown and completely cooked through.

ENJOY!

to print the recipe, click here

Comments: I doubled the recipe to have enough patties to freeze for lunches during the week, but I’m giving you the amounts for 4 patties only. These cannot be made on a grill, they are too delicate and work much better on a griddle or a non-stick frying pan.

They are very flavorful and moist, the ginger is a prominent flavor, I thought the Sriracha could be increased, but Phil has less fondness for it than myself, so I decided to use a light hand with it. Feel free to add more. They can be enjoyed by themselves, with a salad, or as a regular burger with toppings of your choice. I made some sauteed mushrooms that were a great match, and we added juicy tomato and avocado slices. A substantial, but not over-the-top weeknight dinner. 😉