Raspberry Sauce
2/3 cup granulated sugar
1/4 cup fresh orange juice
1 (12-ounce) package frozen unsweetened raspberries, thawed
To prepare sauce, combine first 3 ingredients in a food processor; process until smooth. Strain through a sieve into a bowl; discard solids. Cover and chill.
(I don't mind the seeds so I didn't strain the sauce. This sauce works great with any chocolate dessert, over ice cream, or use it to make raspberry shakes. It's almost like a jam so could work for breakfast foods or rolls as well.)
Thursday, May 29, 2008
Sinful Chocolate Torte
Sinful Chocolate Torte
Serves 12
You can make this a day in advance and store in the refrigerator, but don't serve it ice cold. It is more memorable if you allow it to come to room temperature.
1/2 cup unsalted butter, plus more for preparing pan
1 tablespoon unsweetened cocoa powder
2 packages (8 oz.) semisweet chocolate morsels
5 large eggs, separated
1 tablespoon pure vanilla extract
1/4 cup powdered sugar
Preheat the oven to 250 degrees. Butter the bottom and sides of a 9-inch spring-form pan. Line the bottom of the pan with a circle of parchment paper to fit exactly. Dust the sides of the pan with the cocoa powder and lightly tap out any excess.
Pour water to a depth of 1 inch into the bottom pan of a double boiler or a saucepan and bring to a gentle simmer. Place the chocolate morsels and the 1/2 cup butter in the top of the double boiler or in a heat-proof bowl and place over the simmering water. Heat, stirring occasionally, until the chocolate and butter melt and mixture is smooth. Remove from the heat, but do not allow the mixture to cool.
In a large bowl, whisk together the egg yolks and vanilla extract until well blended. Gradually whisk in the warm chocolate mixture until well blended.
In another bowl, using an electric mixer set on high speed, beat the egg whites until soft peaks form. Gradually beat in the powdered sugar and then continue to beat until stiff peaks form. Using a rubber spatula, gently fold one-fourth of the egg whites into the chocolate mixture to lighten it, and then fold in the remaining egg whites just until no white streaks remain. Carefully pour the batter into the prepared pan.
Bake the torte until the edges are puffed and have somewhat pulled away from the pan sides and the center appears cooked through, about 1 hour. Transfer to a wire rack and let cool completely in the pan.
Remove the sides of the pan and slide the torte onto a serving plate. Serve at room temperature.
Serves 12
You can make this a day in advance and store in the refrigerator, but don't serve it ice cold. It is more memorable if you allow it to come to room temperature.
1/2 cup unsalted butter, plus more for preparing pan
1 tablespoon unsweetened cocoa powder
2 packages (8 oz.) semisweet chocolate morsels
5 large eggs, separated
1 tablespoon pure vanilla extract
1/4 cup powdered sugar
Preheat the oven to 250 degrees. Butter the bottom and sides of a 9-inch spring-form pan. Line the bottom of the pan with a circle of parchment paper to fit exactly. Dust the sides of the pan with the cocoa powder and lightly tap out any excess.
Pour water to a depth of 1 inch into the bottom pan of a double boiler or a saucepan and bring to a gentle simmer. Place the chocolate morsels and the 1/2 cup butter in the top of the double boiler or in a heat-proof bowl and place over the simmering water. Heat, stirring occasionally, until the chocolate and butter melt and mixture is smooth. Remove from the heat, but do not allow the mixture to cool.
In a large bowl, whisk together the egg yolks and vanilla extract until well blended. Gradually whisk in the warm chocolate mixture until well blended.
In another bowl, using an electric mixer set on high speed, beat the egg whites until soft peaks form. Gradually beat in the powdered sugar and then continue to beat until stiff peaks form. Using a rubber spatula, gently fold one-fourth of the egg whites into the chocolate mixture to lighten it, and then fold in the remaining egg whites just until no white streaks remain. Carefully pour the batter into the prepared pan.
Bake the torte until the edges are puffed and have somewhat pulled away from the pan sides and the center appears cooked through, about 1 hour. Transfer to a wire rack and let cool completely in the pan.
Remove the sides of the pan and slide the torte onto a serving plate. Serve at room temperature.
Wednesday, May 28, 2008
French-Style Pot Roast
French-Style Pot Roast
A medium-bodied, fruity red wine such as Côtes du Rhône or Pinot Noir is best for this recipe. If frozen pearl onions are unavailable, use fresh peeled pearl onions and follow the recipe as directed. The gelatin lends richness and body to the finished sauce; don't omit it. To prepare this dish in advance, follow the recipe through step 7, skipping the step of softening and adding the gelatin. Place the meat back into the reduced sauce, cool it to room temperature, cover it, and refrigerate it for up to 2 days. To serve, slice the beef and arrange it in a 13 by 9-inch baking dish. Bring the sauce to a simmer and stir in the gelatin until completely dissolved. Pour the warm sauce over the meat, cover it with aluminum foil, and bake it in a 350-degree oven until heated through, about 30 minutes. Serve this dish with boiled potatoes, buttered noodles, or steamed rice.
Serves 6 to 8
1 boneless beef chuck roast (4 to 5 pounds), pulled apart into 2 pieces and fat trimmed
2 teaspoons kosher salt
1 bottle red wine (750 ml), medium-bodied
10 sprigs fresh parsley leaves
2 tablespoons minced fresh parsley leaves
2 sprigs fresh thyme
2 bay leaves
Ground black pepper
4 ounces bacon , preferably thick cut, cut into 1/4-inch pieces crosswise
1 medium onion , chopped fine (about 1 cup)
3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
1 tablespoon unbleached all-purpose flour
2 cups beef broth
4 medium carrots , peeled and cut on bias into 1 1/2-inch pieces
2 cups frozen pearl onions
3 tablespoons unsalted butter
2 teaspoons sugar
1/2 cup water , plus 1/4 cup cold water to bloom gelatin
10 ounces white mushrooms , wiped clean, stems trimmed, halved if small and quartered if large Table salt
1 tablespoon unflavored gelatin (powdered)
1. Season meat with kosher salt, place on wire rack set in rimmed baking sheet, and let rest at room temperature for 1 hour.
2. Meanwhile, bring wine to simmer in large saucepan over medium-high heat. Cook until reduced to 2 cups, about 15 minutes. Using kitchen twine, tie parsley sprigs, thyme sprigs, and bay leaves into bundle.
3. Pat beef dry with paper towels and season generously with pepper. Tie three pieces of kitchen twine around each piece of meat to keep it from falling apart.
4. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Cook bacon in large Dutch oven over medium-high heat, stirring occasionally, until crisp, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and reserve. Pour off all but 2 tablespoons fat; return Dutch oven to medium-high heat and heat until fat begins to smoke. Add beef to pot and brown on all sides, 8 to 10 minutes total. Transfer beef to large plate and set aside.
5. Reduce heat to medium; add onion and cook, stirring occasionally, until beginning to soften, 2 to 4 minutes. Add garlic, flour, and reserved bacon; cook, stirring constantly, until fragrant, about 30 seconds. Add reduced wine, broth, and herb bundle, scraping bottom of pan with wooden spoon to loosen browned bits. Return roast and any accumulated juices to pot; increase heat to high and bring liquid to simmer, then place large sheet of foil over pot and cover tightly with lid. Set pot in oven and cook, using tongs to turn beef every hour, until dinner fork slips easily in and out of meat, 2 1/2 to 3 hours, adding carrots to pot after 2 hours.
6. While meat cooks, bring pearl onions, butter, sugar, and 1/2 cup water to boil in large skillet over medium-high heat. Reduce heat to medium, cover, and cook until onions are tender, 5 to 8 minutes. Uncover, increase heat to medium-high, and cook until all liquid evaporates, 3 to 4 minutes. Add mushrooms and 1/4 teaspoon table salt; cook, stirring occasionally, until vegetables are browned and glazed, 8 to 12 minutes. Remove from heat and set aside. Place remaining 1/4 cup cold water in small bowl and sprinkle gelatin on top.
7. Transfer beef to cutting board; tent with foil to keep warm. Allow braising liquid to settle about 5 minutes; then, using wide, shallow spoon, skim fat off surface. Remove herb bundle and stir in onion-mushroom mixture. Bring liquid to simmer over medium-high heat and cook until mixture is slightly thickened and reduced to 3 1/4 cups, 20 to 30 minutes. Season sauce with salt and pepper. Add softened gelatin and stir until completely dissolved.
8. Remove kitchen twine from meat and discard. Using chef's or carving knife, cut meat against grain into 1/2-inch-thick slices. Divide meat among warmed bowls or transfer to platter; arrange vegetables around meat, pour sauce on top, and sprinkle with minced parsley. Serve immediately.
A medium-bodied, fruity red wine such as Côtes du Rhône or Pinot Noir is best for this recipe. If frozen pearl onions are unavailable, use fresh peeled pearl onions and follow the recipe as directed. The gelatin lends richness and body to the finished sauce; don't omit it. To prepare this dish in advance, follow the recipe through step 7, skipping the step of softening and adding the gelatin. Place the meat back into the reduced sauce, cool it to room temperature, cover it, and refrigerate it for up to 2 days. To serve, slice the beef and arrange it in a 13 by 9-inch baking dish. Bring the sauce to a simmer and stir in the gelatin until completely dissolved. Pour the warm sauce over the meat, cover it with aluminum foil, and bake it in a 350-degree oven until heated through, about 30 minutes. Serve this dish with boiled potatoes, buttered noodles, or steamed rice.
Serves 6 to 8
1 boneless beef chuck roast (4 to 5 pounds), pulled apart into 2 pieces and fat trimmed
2 teaspoons kosher salt
1 bottle red wine (750 ml), medium-bodied
10 sprigs fresh parsley leaves
2 tablespoons minced fresh parsley leaves
2 sprigs fresh thyme
2 bay leaves
Ground black pepper
4 ounces bacon , preferably thick cut, cut into 1/4-inch pieces crosswise
1 medium onion , chopped fine (about 1 cup)
3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
1 tablespoon unbleached all-purpose flour
2 cups beef broth
4 medium carrots , peeled and cut on bias into 1 1/2-inch pieces
2 cups frozen pearl onions
3 tablespoons unsalted butter
2 teaspoons sugar
1/2 cup water , plus 1/4 cup cold water to bloom gelatin
10 ounces white mushrooms , wiped clean, stems trimmed, halved if small and quartered if large Table salt
1 tablespoon unflavored gelatin (powdered)
1. Season meat with kosher salt, place on wire rack set in rimmed baking sheet, and let rest at room temperature for 1 hour.
2. Meanwhile, bring wine to simmer in large saucepan over medium-high heat. Cook until reduced to 2 cups, about 15 minutes. Using kitchen twine, tie parsley sprigs, thyme sprigs, and bay leaves into bundle.
3. Pat beef dry with paper towels and season generously with pepper. Tie three pieces of kitchen twine around each piece of meat to keep it from falling apart.
4. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Cook bacon in large Dutch oven over medium-high heat, stirring occasionally, until crisp, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and reserve. Pour off all but 2 tablespoons fat; return Dutch oven to medium-high heat and heat until fat begins to smoke. Add beef to pot and brown on all sides, 8 to 10 minutes total. Transfer beef to large plate and set aside.
5. Reduce heat to medium; add onion and cook, stirring occasionally, until beginning to soften, 2 to 4 minutes. Add garlic, flour, and reserved bacon; cook, stirring constantly, until fragrant, about 30 seconds. Add reduced wine, broth, and herb bundle, scraping bottom of pan with wooden spoon to loosen browned bits. Return roast and any accumulated juices to pot; increase heat to high and bring liquid to simmer, then place large sheet of foil over pot and cover tightly with lid. Set pot in oven and cook, using tongs to turn beef every hour, until dinner fork slips easily in and out of meat, 2 1/2 to 3 hours, adding carrots to pot after 2 hours.
6. While meat cooks, bring pearl onions, butter, sugar, and 1/2 cup water to boil in large skillet over medium-high heat. Reduce heat to medium, cover, and cook until onions are tender, 5 to 8 minutes. Uncover, increase heat to medium-high, and cook until all liquid evaporates, 3 to 4 minutes. Add mushrooms and 1/4 teaspoon table salt; cook, stirring occasionally, until vegetables are browned and glazed, 8 to 12 minutes. Remove from heat and set aside. Place remaining 1/4 cup cold water in small bowl and sprinkle gelatin on top.
7. Transfer beef to cutting board; tent with foil to keep warm. Allow braising liquid to settle about 5 minutes; then, using wide, shallow spoon, skim fat off surface. Remove herb bundle and stir in onion-mushroom mixture. Bring liquid to simmer over medium-high heat and cook until mixture is slightly thickened and reduced to 3 1/4 cups, 20 to 30 minutes. Season sauce with salt and pepper. Add softened gelatin and stir until completely dissolved.
8. Remove kitchen twine from meat and discard. Using chef's or carving knife, cut meat against grain into 1/2-inch-thick slices. Divide meat among warmed bowls or transfer to platter; arrange vegetables around meat, pour sauce on top, and sprinkle with minced parsley. Serve immediately.
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