Baking Chocolates & Cocoa Powders

 

They also have the best Wafers.  Great little chips used for melting or just as a chip in cookies, brownies and puddings. 

Guittard has several cocoa powders available with a different percent of Cocoa.  These products are availble at severalspecialtystores including Sur La Table.

Ghirardelli is available at most grocery stores and have a great product.  The Chips are the best for cookies!

Day 1 Chocolate mousse brownie

Grocery List: Favorite Chocolate Brownie Mix, Heavy Cream, Sour Cream, Chocolate-mixture of white, milk and/or dark, Sprinkles

 Chocolate Brownie Mix baked in mini muffin tin using Love mini baking cups both from Sur La Table. Use piping bag to decorate brownie with mousse 

Make favorite brownie mix and bake in mini muffin tins at 325 degrees for 7-9 minutes.  Fill cups 3/4 the way. the brownie will rise above the cup.   

Don't overcook!  Brownies are better undercooked than overcooked.    When the kitchen starts to really smell like chocolate you should check to see if brownies are ready.

Remove from muffin tin and cool completely

Chocolate Mousse

Chop choice of chocolate into meltable pieces.  Guittard has a great wafer!

Melt Chocolate over low heat.  If you are unfamiliar with melting chocolate use a double broiler.  Remove from heat and whisk in sour cream.  Set aside to cool

Whip heavy cream to a stiff peak.  Use Vanilla bean paste or vanilla for an extra flavor element.

 Fold chocolate mixture into the whipped cream in 3 parts.  Be careful not to over mix!  Fill piping bag fitted with tip.  refrigerate for 1 hour or up to 2 days.

 Pipe Mousse onto brownie bites and dust with sprinkle of choice.  Store in fridge for 24 hours after assembled.   

12 Days of Chocolate

Today begins the 12 Days of Chocolate.  Valentine's is a great for saying I love you to all the people who make a difference in your life and that thank you MUST include chocolate!  For the next 12 days there will be a special recipe posted that includes chocolate.  Some savory but mostly sweet.  Hopefully the recipes will give you ideas for lovers, friends, teachers and other special people.   

Culinary Terms Week 1

Mise en place: French for “everything in place

Saute: To cook over high heat, quickly w/ small amount of fat

Bouquet garni: Bay leaf, sprig of thyme, parsley, peppercorns enclosed in a leek. Used to flavor dishes during cooking

Deglaze: To add a cold liquid into sauté pan. This remove cooked particles and adds flavor

Mirepoix: Onions, carrots, and celery used in preparing soups and stocks. Ratio is 50% onion, 25% carrots, and 25% celery

Stock: A flavoreful liquid made by simmering bones, vegetables and seasonings.

Dice: Vegetables cut into cubes. there are 3 different sizes: large~ 3/4", medium~1/2” and small~ 1/4"

Roux: Equal parts of flour and fat. There is white, blonde and brown. color is developed through cooking. the darker the roux the less thickening power it has.

Asian Steak Noodle & Greens Salad

Grocery List:  Steak of choice: flank, sirloin, flat iron are suggested. Carrot, baby bok choy, red bell pepper, Scallions, Spring Greens, Udon Noodles, Sesame Seeds, Italian Bread stick. 

 Marinade & Vinaigrette:  Roasted garlic, ginger, cilantro, agava honey, lime juice, rice vinegar, soy sauce, sesame oil, canola oil

Tight on time? Buy a teriyaki Sesame marinade and dressing

Marinate steak in ziploc bag for two hours.  Marinade: ginger, garlic, soy sauce, lime juice, canola oil

 

Cook Udon noodles according to package.  Rinse with cold water to cool and stop cooking.  Toss with sesame oil.  Koyo offers the product above.  This is a great noodle making it easy for portion control.

 Mix together  Roasted garlic, ginger, cilantro, lime juice, rice vinegar, soy sauce and agave. 

 Like food spicy? Use chili paste to add heat.

Blends ingredients with immersion blender.  Slowly stream in sesame oil and then canola oil just until mixture begins to tighten.  Season with salt & pepper

Cut Veggies into thin strips (Julienne): carrots, bok choy, red peppers. 

Add other veggies that you have on hand.

Toss Veggies with Noodles.  Coat lightly with Vinaigrette and season to taste

 Toss Greens with Vinaigrette and layer in bowl.  Twist noodles and veggies and place in center of bowl

Heat Grill or Saute pan.  Cook Steak to desired temp.  Slice on Bias and place on noodles.

Sprinkle with sesame seeds and sliced scallions.  Drizzle with vinaigrette if desired.  Cross two bread sticks and place in back of bowl.

Culinary Note: Great Recipe for Lunch Boxes.  Grill/Saute Steak and chill.  Layer ingredients into lunch container. Keep vinaigrette on side until lunchtime.

Roasted Garlic Paste, Garlic Oil

Grocery List:  Garlic Cloves, Olive Oil, Canola Oil

Heat Oven to 400 degrees

Combined Garlic Cloves (peeled or unpeeled) into small oven safe dish.  Season with salt and pepper.  Fill with water 1/3 of the way.  Then cover garlic cloves with oil mixture, 50/50 ratio.  Cover with foil and Roast for 40 mins.  Check and continue to roast until brown in color and cloves are soft.

Remove from oven and cool for 1 hour.  Pour off oil reserving for later use.  Store garlic tightly covered in refrigerator for up to 7 days..... It won't last that long. 

Note: Garlic will smash out of skin if using unpeeled

Use Roasted Garlic place of raw garlic.  Roasting will reduce the intensity of the garlic. 

Roasted Garlic paste is great for Dressing, Viniagrettes, Aioli, Salsa, Spreads, Marinades

Use Garlic Oil for sauteing, toasting and great for pizza! 

Purple Potato Salad w/ Tapenade Aioli

Grocery List:  Assorted Colored Potatoes, (any variety), Capers, Kalamata Olives, Parsley, Dill, Lemon Juice, Plain Greek Yogurt, Eggs, Red Onion, Celery.  Garnish: Butter Lettuce & Roasted Beets

Roast Garlic: See Recipe

Hard Boil Eggs:  See Recipe

Dice Assorted Potatoes into bite size pieces.  Boil separately in salted water until fork tender.  Remove and rinse with cold water.  Pour onto sheet tray, in single layer, to cool completely.

Combined capers, kalamata olives, roasted garlic, lemon juice, parsley and dill in food processor.  Pulse until ingredients are roughly chopped.  Add Greek Yogurt and mix completely.  Culinary note: Make extra and save for other uses.  See Tapenade Aioli Recipe

Cut Eggs to a large dice.  Cut red onion and celery to a small dice.

Combined cooled Potatoes and diced ingredients

Add dollops of Tapenade Aioli and fold into Potato mixture.

For plating: Use a piece of Butter Lettuce as a cup to hold mixture.  Garnish with fresh dill. 

Picture shows roasted beets for added flavor and color.

Great sanck or Lunch Box item