Chocolate Feast

This was a club I hosted, which is funny because I don't like chocolate! The Souffles were delightful but very difficult to get right. It was a challenge I had always wanted to try and they turned out wonderful but not something I want to attempt again.

Chocolate Souffles

7 ounces finely chopped bittersweet or semisweet chocolate 

4 tablespoons unsalted butter, plus for preparing the molds  

1 1/2 teaspoons pure vanilla extract  

3 large egg yolks  

3 tablespoons warm water  

1/2 cup sugar, plus 2 tablespoons  

8 large egg whites, room temperature  

1/2 teaspoon fresh lemon juice 

Confectioners' sugar for garnish 

Directions

Brush 6 (6-ounce) ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer. (This can be done a day ahead.)

Set an oven rack in lower third of the oven and preheat to 400 degrees F.

Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract. Set aside.

Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture. (Rinse the bowl well, if using for beating the egg whites.)

Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing mixer, or large non-reactive bowl, add the lemon juice. Beat on medium until frothy; then gradually add the remaining 1/2 cup of sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak.

Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. Gently ladle or spoon the souffle mixture into the ramekins, and place on a baking sheet. (Level off the surface with a straight edge, scraping any excess mixture back into the bowl.)

Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18 to 20 minutes. Remove from oven, dust with confectioners' sugar and serve immediately.

Copyright 2007 Television Food Network, G.P. All rights reserved 

Chocolate Sauce (we are using only the sauce on this one)

4 (2-ounce) bars DAGOBA 59% dark chocolate, finely chopped * 

1 cup half-and-half 

1 tablespoon packed light brown sugar  

Pinch of salt  

(this recipe was removed from the original site but I still linked it above) 

Spanish Sipping Chocolate

4 ounces dark chocolate 

2 cups milk  

1 tablespoon cornstarch  

4 tablespoons sugar  

To prepare the hot chocolate for dipping, place the chocolate and half the milk in a saucepan over very low heat and cook, stirring, until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly until the chocolate thickens, approximately 5 minutes. Remove and whisk until smooth. Pour chocolate into cups and serve with churros.

Duck & Berry Night

Duck Breast with Berry Sauce

Ingredients

 ·        6 large boneless duck breast fillets, skin on -

·        Salt and freshly ground black pepper -

·        2 tablespoons oil -

·        1/4 cup balsamic vinegar -

·        1 cup red wine -

·        1 cup chicken or duck stock

·        1/3 cup brown sugar -

·        3 sprigs fresh rosemary -

·        2 cups berries: raspberries or blackberries -

 ·        2 tablespoons butter -

Directions
 
Season the duck breast with salt and pepper. Heat the oil in a large saute pan over medium-high heat. Brown the duck breast, skin side first, then flip over, reduce heat and cook other side, about 10 to 15 minutes. Remove the duck breasts to a platter, reserving the juices in the pan. Work in batches, if necessary.


To make the sauce, add the balsamic vinegar and red wine to the pan and cook until reduced by half. Add the stock and reduce by half again, then add brown sugar, rosemary and berries and cook for 3 minutes. Strain into a bowl and whisk in the butter to finish. Place the duck breast on each plate and drizzle the sauce around.

Blueberry Brie Galette

FOR THE CRUST

6 Tablespoons Frozen Butter -

2 Tablespoons Ice Cold Water -

1 whole Egg, Divided -

1 Tablespoon Raw Sugar

½ teaspoons Crushed, Dried Lavender

1 cup Whole Wheat Pastry Flour (or All-purpose), Plus More If Necessary -

½ teaspoons Salt -

FOR THE FILLING:

6 ounces, weight Brie Cheese -

2 cups Fresh Blueberries

1 whole Lemon, Juiced -

¼ cups Raw Sugar, Divided

Preparation Instructions

To make the crust:
Grate the frozen butter onto a small plate with a coarse cheese grater. (Don’t use a microplane.) Place grated butter in the freezer until ready to use.

Measure 2 Tablespoons of water from a glass of ice water and place in a small dish.

In a separate small bowl, beat the egg with a fork. Place half of the beaten egg (about 2 Tablespoons) into the ice water, setting the remaining egg aside for later. Beat well. Place the cold egg mixture in the fridge until ready to use.

Place the raw sugar and dried lavender in a small food processor or mortar and pestle. Grind until combined, then place in a medium-sized mixing bowl. Whisk in the flour and salt. Add the frozen grated butter and, using your hands or a pair of forks, thoroughly blend, breaking up any clumps of butter. Add the cold egg-water mixture and work the dough into a ball, adding more flour or cold water to achieve the right consistency. (Not sticky or too crumbly, but holds together well.) Cover the dough with plastic wrap and refrigerate if you don’t plan on using it right away.

To assemble:
Preheat the oven to 350 degrees F.

Slice the rind off of the brie and cut remaining cheese into 1/2-inch strips.

Place blueberries in a bowl with the juice from one lemon and 2 Tablespoons of raw sugar. Toss to combine.

Place your dough on a piece of parchment paper or a silicone liner, sprinkled liberally with flour, on your counter. Roll out the dough until it’s about 1/8th of an inch thick (like you would for a pie crust). Carefully transfer the parchment/liner to a baking sheet.

Arrange brie slices in the center of the dough, leaving a 2-3 inch border. Spoon 2/3 of the blueberries over the brie, then fold up the edges of the dough around the filling with the center fruit still exposed. (Use a dough scraper or a spatula if it sticks.) Place the remaining blueberries in the center opening.

Brush the remaining egg over the crust and sprinkle the remaining 2 Tablespoons of raw sugar over the galette.

Bake at 350 degrees F for 20-25 minutes or until the filling is bubbly and the crust is golden brown.

Allow galette to sit for about 10 minutes before slicing. Serves 6

Sliced Strawberries with Grand Marnier Zabaglione

Zabaglione is a light custard. In this elegant dessert, the warm Grand Marnier-spiked custard is spooned over fresh strawberries just before serving. Yield: Makes 2 servings Ingredients (I've doubled the ingredients here so we can have 4 servings. Instructions below are for 2 servings) 2 pounds strawberries, hulled, thinly sliced (about 2 1/2 cups sliced) 6 large egg yolks - 6 tablespoons Grand Marnier or other orange liqueur - 4 tablespoons water - 3 tablespoons sugar - 2 tablespoon crème fraîche or sour cream 4 fresh mint sprigs (for garnish)  Preparation Divide strawberries between 2 bowls or large wineglasses. Whisk egg yolks, Grand Marnier, 2 tablespoons water, and sugar in medium metal bowl. Set bowl over large saucepan of gently simmg water (do not allow bottom of bowl to touch water). Whisk until mixture becomes thick and fo, 2 to 3 minutes. Remove from heat; whisk 1 minute longer. Whisk in crème fraîche. Spoon warm zabaglione over strawberries. Garnish with mint sprigs. Serve immediately

Scones & Onions

Apple and Cheddar Scones (from Smittin Kitchen)

2 firm tart apples -  
1 1/2 cups all-purpose flour -
1/4 cup sugar plus 1 1/2 tablespoons for sprinkling -
1/2 tablespoon baking powder -
1/2 teaspoon salt plus additional for egg wash -
6 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes plus additional for baking sheet if not lining it with parchment -
1/2 cup sharp cheddar, shredded (white is recommended, I assume for aesthetics) -
1/4 cup heavy cream

2 large eggs -

Makes 6 generous scones

Position a rack at the center of oven and preheat oven to 375 °F. Line baking sheet with parchment paper.

Peel and core apples, then cut them into one-sixteenths. (I assumed this meant chunks, not slivers.) Placed them in a single layer on a baking sheet lined with parchment paper and bake them until they take on a little color and feel dry to the touch, about 20 minutes. They will be about half-baked. Let them cool completely. (You can speed this up in the fridge, as I did.) Leave oven on.

Sift or whisk flour, sugar, baking powder and salt together. Set aside. Place butter in the bowl of an electric mixer with a paddle attachment, along with cooled apple chunks, cheese, cream and one egg. Sprinkle flour mixture over the top and mix on low speed until the dough just comes together. Do not overmix.

Generously flour your counter top and place the scone dough on top of it. Sprinkle with flour. Use a rolling pin to gently roll (or use your hands to pat) the dough into a 1 1/4-inch thick, 6-inch circle. Cut circle into 6 wedges. Transfer them to a baking sheet that has either been buttered or lined with a fresh sheet of parchment paper. Leave at least 2 inches between each scone.

Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes. With a spatula, lift them to a wire rack to cool for 10 minutes. Before you eat one, make sure you realize how addictive they might be. Once you’ve got that down, go for it anyway.

Roasted Stuffed Onions -- note that I halved the amounts on stuffing ingredients per the notes at the start of the recipe

10 medium red and yellow onions

1/2 lb sliced bacon, cut crosswise into 1-inch-wide pieces -

1.5 celery ribs, cut crosswise into 1/2-inch-thick slices
1/2 teaspoon salt -
1/2 teaspoon black pepper -
2 garlic cloves, minced
7.5 oz baby spinach, trimmed and coarsely chopped (7 cups) -
1/2 of (9-inch) round loaf country-style bread, cut into 1/2-inch cubes (5 cups), lightly toasted -

1 cup salted roasted cashews (5 oz), coarsely chopped -

1/2 stick (1/4 cup) unsalted butter, melted -
1/2 & 1/8 cups turkey giblet stock - 

A whole bunch of notes: If you only want to make the quantity for stuffed onions, even half of this is slightly more than enough, leaving you with the option of using an extra onion or two, or just baking it in a pan.

If you wish to make this vegetarian, simply omit the bacon, and cook the filling in olive oil instead. Vegetable stock can be swapped for turkey.

If you’re freaked out about hollowing out an onion, believe me, I was too. I dreaded and dreaded it, and then–voila! I used a melon baller. Working carefully, you’ll be surprised how easily it works.

If you’re stressing because you have a lot of guests coming over, you can definitely do the onion-hollowing step a day or two in advance. The stuffing can be made in advanced as well, then brought to room temperature before filling and baking.

Make onion shells: Cut a 1/2-inch-thick slice from tops of onions, discarding tops, and trim just enough from bottoms for onions to stand upright. Scoop out all but outer 2 or 3 layers from each using a small ice cream scoop or spoon (don’t worry if you make a hole in the bottom), reserving scooped-out onion and onion shells separately.

Make stuffing: Coarsely chop enough scooped-out onion to measure 3 cups.

Cook bacon in 2 batches in a 12-inch heavy skillet over moderate heat, stirring, until crisp, about 10 minutes, then transfer with a slotted spoon to paper towels to drain, reserving about 1/3 cup fat in skillet.

Add chopped onion, celery, salt, and pepper to skillet and sauté over moderately high heat, stirring, until vegetables are softened, about 5 minutes. Add garlic and sauté, stirring, 1 minute. Transfer mixture to a large bowl and stir in spinach, bread, cashews, butter, 1 cup stock, and bacon, then cool completely.

Roast onions: Preheat oven to 425°F. Arrange onion shells, open sides up, in a 13- by 9- by 2-inch baking pan, then add 1/2cup water and cover pan tightly with foil. Roast onions in middle of oven until tender but not falling apart, 25 to 30 minutes.

Stuff and bake onions: Reduce oven temperature to 350°F. Transfer shells to a work surface and pour off water in pan. Fill shells with stuffing, mounding it, and return to pan. Reserve 5 to 7 cups stuffing for turkey cavity, then put remaining stuffing in a buttered shallow 3 1/2-quart baking dish and drizzle with remaining 1/4 cup stock.

Bake stuffed onions and stuffing in dish in middle of oven, uncovered, until heated through, about 25 minutes. 

Southern Homecookin'

Sweet Southern Cornbread
 •         1/2 cup cornmeal
 •         1 1/2 cups flour
 •         2/3 cup sugar
 •         1 tablespoon baking powder
 •         1/2 teaspoon salt
 •         1/3 cup oil -
 •         3 tablespoons melted butter
 •         1 tablespoon honey
 •         2 eggs beaten -
 •         1 1/4 cups milk

 Directions:
 Prep Time: 10 mins
 Total Time: 45 mins
 1.     1 Preheat oven to 350º.
 2.     2 In a bowl, combine cornmeal, flour, sugar, baking powder, and salt.
 3.     3 Add the oil, melted butter, honey, eggs, and milk.
 4.     4 Pour into a greased 8-inch square pan.
 5.     5 Bake for 35 minutes.

 Sweet Tea
 Ingredients:
 •         6 regular tea bags
 •         1/8 teaspoon baking soda
 •         2 cups boiling water
 •         1 1/2-2 cups sugar (many said to use 1 cup) -
 •         6 cups cold water

 Directions:
 Prep Time: 15 mins
 Total Time: 30 mins
 1.      In a large glass measuring cup, place the tea bags and add the baking soda.
 2.     Pour the boiling water over the tea bags.
 3.     Cover and steep for 15 minutes.
 4.     Take out the tea bags and do not squeeze them.
 5.     Pour the tea mixture into a 2-quart pitcher; add the sugar.
 6.     Stir until the sugar is dissolved.
 7.     Add in the cold water.
 8.     Let cool; chill in the refrigerator and serve over ice.


 Southern Fried Chicken with Milk Gravy
 Ingredients:
 •         2 eggs
 •         2 tablespoons milk
 •         1 1/4 cups all-purpose flour
 •         1 1/2 teaspoons pepper
 •         1/4 teaspoon ground cumin
 •         1/4 teaspoon dried oregano
 •         1/4 teaspoon paprika
 •         2 broiler-fryer chickens cut up (3-3 1/2 lbs each) -
 •         1 cup shortening

 Milk Gravy
 •         1/4 cup all-purpose flour
 •         1/2 teaspoon salt
 •         1/8 teaspoon pepper to taste -
 •         1 cup milk
 •         1 cup water
 •         1/8 teaspoon browning sauce (optional)
 •         fresh oregano (optional)

 Directions:
 Prep Time: 35 mins
 Total Time: 1 3/4 hrs
 1.     1 In a medium bowl beat milk and eggs.
 2.     2 In another bowl, combine seasonings and flour.
 3.     3 Dip chicken pieces in egg mixture and then in flour mixture.
 4.     4 Melt shortening in 12" iron skillet.
 5.     5 Brown chicken on both sides, cover and cook over low heat for 45 minutes or until juices run clear.
 6.     6 Remove chicken from skillet; keep warm, reserving 1/4 cup drippings for gravy Gravy: Stir flour, salt and pepper into reserved drippings.
 7.     7 Cook and stir over medium heat for 5 minutes or until browned.
 8.     8 Combine milk and water; add to skillet.
 9.     9 Bring to a boil.
 10.  10 Boil and stir for 2-3 minutes.
 11.  11 Add browning sauce if desired.
 12.  12 Serve gravy with chicken and garnish with oregano.


 Collard Greens:
 •        1 large bundle collard greens (about 1 pound), washed well
 •        1 tablespoon olive oil -
 •        5 garlic cloves minced -
 •        Kosher salt and freshly ground black pepper -
 •        1/4 cup chicken stock -
 Directions

 For the Collard Greens:

 Remove and discard the tough stems and center ribs of the collard greens. Stack the leaves and roll tightly into a cylinder. Thinly slice the collards into ribbons about 1/16th of an inch thick. Repeat with any remaining collard greens.
 Heat a large skillet over medium heat and add the olive oil. When the oil shimmers add the garlic and saute for 30 seconds. Add the collard greens, toss quickly with tongs, and saute until bright green, about 3 to 4 minutes. Season with salt and pepper, to taste. Stir in the chicken stock and cook until the liquid evaporates, another 2 minutes. Serve immediately with the Grits.

Fresh Spring Rolls

These were super fun and easy to make and the salad is just like what you get in most Sushi restaurants. Yum! Nicole also had special Japanese deserts for us that were bite sized and delish!

Fresh Rolls

Spring roll skin (in the Asian aisle of Safeway, not the refrigerated section)

Mandarin oranges

1 carrot

Sweet Chili sauce-  

Hoisin sauce -

Cilantro

yellow and red bell pepper

1.5 lb ground turkey  

Peanut Sauce

            3 ounces roasted, salted peanuts

            2 tablespoons canola oil

            1 tablespoon Asian (toasted) sesame oil

            1 teaspoon hot chili oil

            2 tablespoons soy sauce

            4 teaspoons fresh lime juice

            1 tablespoon white sugar, or to taste

            1 teaspoon Asian chili garlic sauce, or to taste

            Food processor (does anyone have a portable food processor they can bring..if not we can try my blender)

Directions

1.              Preheat an oven to 350 degrees F (175 degrees C).

2.              Pour the peanuts onto a dry baking sheet in a single layer, and break the whole nuts apart into halves. Toast the peanuts until they are fragrant and slightly darker in color, 7 to 10 minutes, watching carefully so they don't burn.

3.              Remove peanuts from the oven, let cool, and place in the work bowl of a food processor. Pulse 2 or 3 times to chop them finely, then add the canola oil, toasted sesame oil, hot chili oil, soy sauce, lime juice, sugar, and chili garlic sauce. Process until the mixture is a fine paste with a little texture of chopped peanuts, not a totally smooth paste. The sauce should look a little grainy.

Asian Cucumber Salad

            1/3 cup distilled white vinegar

            1/3 cup white sugar

            1/2 teaspoon ground coriander

            1/2 teaspoon crushed red pepper flakes

            1/2 teaspoon salt

            2 pounds cucumbers - halved, seeded, and sliced -

            1/2 cup finely chopped red onion

            2 roma (plum) tomatoes, chopped -

            2 tablespoons chopped fresh cilantro

            2 tablespoons chopped fresh mint -

            1/4 cup chopped roasted peanuts

Directions

1.              Whisk together the vinegar, sugar, coriander, red pepper flakes, and salt in a salad bowl until the sugar is dissolved. Stir in the cucumbers, onion, tomatoes, cilantro, and chopped mint, and toss to coat with dressing. Cover and refrigerate for 1 hour to blend the flavors.  (We’ll start with this but I think we’ll be fine if it doesn’t chill for the whole hour).

2.              Before serving, toss again with chopped peanuts, and garnish with sprigs of fresh mint.

Homemade Pizza

I have personally made the BBQ Chicken Pizza several times since this club and each time it rocks my socks off! I highly recommend it!

Caramelized Onions, Gorgonzola and Arugula Pizza

1 cup of Butter 

2 large sweet onions 

Sugar 

Olive Oil 

2 lbs of crumbled Gorgonzola cheese (must be pasteurized for mama ) 

1.        In a large saute pan, melt butter over medium heat. Saute onions in butter until the onions are soft and dark brown, approximately 25 minutes. Stir in sugar, and continue cooking for 1 or 2 more minutes.

2.       Preheat oven to 425 degrees F (220 degrees C).

3.       Grease a pizza pan or cookie sheet, and press out the dough to desired thickness. Spread onions evenly over the dough, and top with crumbled Gorgonzola.

4.       Bake for 10 to 12 minutes, or until done.

BBQ Chicken Pizza

3 Boneless skinless chicken breasts 

BBQ Sauce 

Honey 

1 tbsp Molasses 

Large bunch of cilantro, chopped

1 cup Gouda Cheese, shredded (pasteurized) 

1 thinly sliced red onion 

1.        Preheat oven to 425 degrees F (220 degrees C). In a saucepan over medium high heat, combine chicken, barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a boil.

2.       Spread chicken mixture evenly over pizza crust, and top with cheese and onions. Bake for 15 to 20 minutes, or until cheese is melted.

Trader Joes pre-made dough

French with Julia Child!

Holly hosted this wonderful event where we cracked open the Queen of French Cuisine's cookbook. All of these recipes are from Julia Child, but I don't have the directions. I do have the cook book so once I'm not lazy I'll update this!

 *Poulet Roti (roast chicken)*
 3-lb roasting or frying chicken - **
 3/4 tsp salt - **
 6 Tb softened butter
 small carrot
 small onion
 1 Tb cooking oil - **
 1/2 Tb minced shallot
 1 cup chicken stock - **

 *Asperges au Naturel (boiled asparagus)*
 2 lbs fresh asparagus
 7 tsp salt - **

 *Sauce Bearnaise (Bearnaise Sauce)*
 1/4 cup wine vinegar - **
 1/4 cup dry white wine or dry white vermouth
 1 Tb minced shallots
 1 Tb minced fresh tarragon or 1/2 Tb dried tarragon
 1/8 tsp pepper - **
 pinch of salt - **
 3 egg yolks
 2 Tb cold butter
 1/2 to 2/3 cup melted butter
 2 Tb fresh minced tarragon or parsley

 *Tomates a la Provencale (tomatoes stuffed with bread crumbs, herbs &
 garlic)*
 6 firm, ripe, red tomatoes
 1-2 cloves mashed garlic
 salt & pepper
 3 Tb minced shallots
 4 Tb minced fresh basil and parsley or just parsley
 1/2 tsp thyme
 1/4 tsp salt - **
 Big pinch of pepper - **
 1/c cup olive oil - **
 1/2 cup bread crumbs from fresh white bread with body