Hearts Day
Sunday, February 14, 2010
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“Understanding the Intoxicating Effects of Chocolate”
When I thought about what to do for Valentine’s Day, my mind wondered from something red, like a mascarpone red velvet cake to something wicked like a quiche with truffles, chanterelle mushrooms and oysters to something decadent like a rustic chocolate pie paired with a fragrant spicy hot coco drink. Well, far be it from me to mess with the Ma-yan god, Xmucane, on a day when hearts will al-ready be palpitating. So, of course chocolate is the order of the day. I wondered how those 18th cen-tury Europeans reacted to their first taste of the intoxicating virgin elixir. Chocolate Houses in London and France caused quite a dust up in their heyday when venturous capitalists filled tea cups with blended sweet cream and dark chocolate. That first hesitant sip must have been orgasmic. Three hundred years ago, people did not know howto react to one of Columbus’ new foods, cloaked in mystery and beguiled by scandalous innuendoes. Chocolate once had the reputation on being a dangerous drug, something of which young children should not partake. Some more open-minded connoisseurs claimed chocolate relieved aches and pains, put life back into “old” men and caused the heart to flutter with joy. I don’t know if my recipe for Flourless Chocolate Cake will do all of that, but I can guarantee it will make Valentine’s Day a bit more special. XOXO
Buno Appetito
Flourless Chocolate Cake
INGREDIENTS:
7 oz. semisweet chocolate (good quality, please)
1 stick (1/2) cup unsalted butter
1 cup sugar
4 eggs
1/4 teaspoon chopped fresh, peeled, finely chopped ginger
DIRECTIONS:
Preheat oven 375°
Grease an 8-inch round baking pan with butter thenline bottom with parchment paper. Butter it too.
1. Chop chocolate into small pieces, and melt with butter over hot water (double boiler style).
2. Whisk until silky.
3. Beat the eggs with the sugar.
4. Add the chocolate and butter mixture and whisk well.
5 Fold in the chopped ginger, and blend.
6. Pour into prepared baking pan, and bake in middle of oven for 25 – 35 minutes or until top has formed a thin crust.
7. Cool cake in pan and invert onto a serving plate.8. Dust with lightly powdered sugar.
Serves about 6 -8
Posted by
Webmaster on 02/14/10 at 05:49 PM
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Hello to 2010
Saturday, January 09, 2010
“HELLO TO 2010”
I’m feeling very melancholy on this late afternoon in
January. Cali’s Central Coast is cold and it may
rain. I hope so; the daffodils and tulips could sure
use a good downpour. On this day, I reminisce
about the beautiful souls lost, babies born and
culinary triumphs and disappointments, and look
beyond the blue tinted hills of Cali to a new year
one filled with hope, good fortune and a kitchen warm
with good food, love and abundant giggles. No recipes
this month. See you for Val Day!
Buno Appetito
Posted by
Webmaster on 01/09/10 at 09:45 PM
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WARM FRISÉE SALAD
Tuesday, November 24, 2009
The Other “P” Word – Persimmons
Tis the season for persimmon. My friend, Emma, has a tree on her property and I got a few of the much misunderstood fruits for the gobble-gobble day. The Fuyu, which originated in Japan, offers novices a delicious and sweet fruit to add to cook- ies, puddings or almost anything. And of course here on Cali’s Central Coast, now is the time to have fun with this orange fruit. Have a wonderful and peaceful Thanksgiving holiday. And remember, we don’t get to pick our relatives.
Buno Appetito
WARM FRISÉE SALAD WITH PERSIMMON, PANCETTA AND PISTACHIOS
Ingredients:
Salad –
2 large heads frisée lettuce, cores removed, washed, dried, torn into bite size pieces
3 ripe Fuyu persimmons, peeled and cut crosswise
into thin disks
Vinaigrette –
2 1/2 teaspoon Dijon mustard
1/4 cup Champagne vinegar
3/4 cup extra-virgin olive oil
1 large shallot, finely minced
6 oz. pancetta bacon, diced
3/4 cup toasted pistachios
Kosher salt and freshly ground black pepper to please your palette
Directions
In a medium-size bowl, place lettuce leaves and sliced persimmons and set aside. In a medium skillet over medium heat, cook diced pancetta until nicely browned. Remove pancetta from skillet and set aside. Reserve 2 tablespoon of dripping in skillet. Add shallots to the pan and sauté about 2-minutes. Remove from heat, add the pistachios, mustard, champagne vinegar, olive oil (in a slow stream) and pancetta. Stir well. Salt and pepper to taste. Pour about half of the warm dressing over the frisée and persimmons; toss and serve. Place balance of the vinaigrette in a festive container on table to suit the taste of your guests.
Makes enough for 6
Posted by
Webmaster on 11/24/09 at 08:03 AM
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