Dark Chocolate Brandy Truffles

A slight variation on the classic...these are decadent and delicious. Messy to make, but very easy. I made these for my co-workers for a small holiday gift.

Work is fantastic...a lot of new projects and people and events after work, so cooking is still on the back burner, but with the holiday season upon us, I should have some downtime soon.

Happy Holidays!

Dark Chocolate Brandy Truffles:
(makes about 6 dozen, can be halved)
18 oz high-quality dark (semi-sweet if you prefer) chocolate, separated into thirds
2 c heavy cream
2 tbs brandy
1 tsp high-quality vanilla extract
1/2 c unsweetened cocoa powder, mixed with 2 tbs (or to taste) powdered sugar

Directions:
Melt 2/3 of the chocolate over a double boiler, remove from heat. Meanwhile scald cream with brandy and vanilla. Remove from heat and let cool for 5 minutes.

Stir the remaining 1/3 chocolate into the melted chocolate until all chocolate is melted. Stir in warm cream. Once incorporated, refrigerate for an hour or two until firm. If you leave the mixture in the refrigerator longer, you may need to let stand before making truffles.

To make truffles, scoop out a teaspoon of the mixture, gently roll in the palms of your hands (wear gloves if the stickiness bothers you), then roll in cocoa/powdered sugar mixture, then lay on a parchment paper lined sheet pan. Refrigerate truffles for an hour or so until firm, then wrap in foil wrappers (available at craft stores) or squares of aluminum foil or plastic. Keep refrigerated, then let stand at room temperature for a few minutes before serving.

Saturday Night Dinner

Finally feeling better, I had to itch to do a nice dinner. I got a bit ambitious - two emulsions in one meal!- but it was a great success.


Mixed Organic Greens in a Parmigiano Reggiano Crisp with Poached Baja California Shrimp and Escoffier Room House Dressing:
(serves 2)
Mixed organic greens
2 Parmigiano Reggiano Crisps (make 2 piles of grated cheese (about 1/4 c) and bake on a Silpat at 350 until brown, drape over a bowl until crisp)
6 shrimp, poached in seasoned water

Escoffier Room House Dressing:
(serves 4)
1 tbs red wine vinegar
1 tbs balsamic vinegar
1 tbs Dijon mustard
1 tsp shallot, minced finely
1/8 tsp garlic, minced finely
1/2 c olive oil

Directions:
Whisk together all ingredients, slowly drizzle in olive oil, whisking the entire time, to form an emulsion. Let stand at room temperature until serving.


Bouillabaisse with Shrimp, Bay Scallops and Calamari served with Il Fornaio Crusty Baguette:
(serves 2-4 as an appetizer)
1/4 c shallots, minced
1 tbs garlic, minced
1 28 oz can whole Roma tomatoes
1 jar clam juice
2 c fish stock
1 c white wine
2 c mixed seafood of your choice (shrimp, scallops, fish, mussels, clams, squid, etc.)
Salt and pepper to taste
2 bay leaves
Pinch saffron threads
Olive oil as needed
Chopped fresh parsley
Warm baguette, torn into rough pieces

Directions:
Saute shallots and garlic in olive oil until fragrant, add tomatoes, crushing, and then all other liquids, bay leaves and saffron. Simmer on low heat, covered, for 45 minutes to 1 hour.

Strain out large chunks (if desired) then stir in seafood just before serving and let stand, simmering, just until seafood is cooked by warm broth. Stir in parsley and serve with baguette.


Farm-Raised Fresh Broiled Tilapia with a Lemon-Parsley Beurre Blanc on a bed of Organic Baby Spinach:
(serves 2)
1 lb fresh tilapia or other mild white fish
1/4 c shallots, chopped
1/4 c white wine
1/4 c heavy cream
1 stick butter, cut into small cubes, cold
Juice of 1/2 lemon (about 1 tbs)
2 tbs fresh parsley, chopped
Salt and white and black pepper to taste
6 oz fresh baby spinach leaves
Olive oil as needed

Directions:
Season fish with salt and pepper. Spray (or drizzle) with olive oil, broil for 4 minutes or until just flaky.

Meanwhile, simmer shallots in white wine until the pan is almost dry. Add cream and bring back to a boil. Remove shallots. Remove pan from heat and whisk in a piece of butter at a time until an emulsion forms. Whisk in lemon juice and parsley, season with salt and white pepper to taste.

In another pan, saute spinach in olive oil and season with salt and pepper.

To plate, place a mound of spinach in the center of the plate, top with tilapia and drizzle with beurre blanc. Serve immediately.


Lemon Sorbet drizzled with Chambord and Fresh Raspberries:
(serves 2)
Prepared lemon sorbet
Chambord
Fresh raspberries

Directions:
Place sorbet in a decorative glass, drizzle with about 2 tbs Chambord, top with raspberries, serve immediately.

Happy Valentine's Day

I must confess that although it has occasionally been fraught with deep disappointment (of course not with my current boyfriend Brian), Valentine's Day has always been one of my favorite holidays.

Dressing up in red or pink, small gifts and surprises from friends and the chance to eat a lot of sweets. This year, in celebration, I made white cupcakes with pink vanilla butter cream icing for every co-worker and I am wearing a red sweater.

Happy Valentine's Day!

This recipe is from Epicurious and is credited to Hey There Cupcake! 35 Yummy Fun Cupcake Recipes for All Occasions by Clare Crespo. Being a non-baker, I followed this recipe to the letter and it was a huge success with fluffy moist cakes and gooey rich icing.

White Cupcakes with Vanilla Butter cream Icing:
(makes 14-18)
3 c AP flour
2 1/2 tsp baking powder
1/2 tsp salt
2/3 c unsalted butter, softened
1 3/4 c sugar
2 eggs
1 1/4 c whole milk
1 tsp vanilla extract

Directions:
Preheat oven to 350 degrees. Sift the flour, baking powder, and salt together in a medium bowl.

In a separate, larger bowl, cream the butter. Gradually add the sugar, creaming until light and fluffy. Add the eggs one at a time, and beat after each addition. In a small bowl, combine the milk and vanilla.

To the butter mixture, add about one quarter of the flour mixture and mix well. Add about one quarter of the milk mixture and mix well. Continue alternating the flour mixture and milk mixture, beating after each addition until smooth.

Pour the batter into the cupcake tins. Bake for 15 to 20 minutes, until the cake springs back when touched.

Icing:
1/2 c unsalted butter, softened
4 c powdered sugar
1/2 tsp salt
1/3 c whole milk
1 tsp vanilla extract

Directions:
Cream the butter until smooth, add the powdered sugar, salt, milk, and vanilla and mix until smooth and creamy. Add food coloring as desired. I used 2 drops of red for a light pink color. Top with sprinkles or any other desired topping (fluffy coconut would be good too!)

Dark Chocolate Rosemary Truffles

I am heading to Pittsburgh with my boyfriend to freeze (but have a wonderful time)until Jan 4, so there may be a delay on new recipes until I am back, but I will try to post some of the great recipes I'll inevitably encounter while I am gone.

But before I go, I have to share this recipe, based on the basic truffle base from Katrina Markoff of Vosges Haut-Chocolat in the feature from in the December 2006 issue of Bon Appetit.

The infusion of rosemary I added creates complexity and sweetness, as well as some astringency to the taste. If you love rosemary (like I do), this is delicious.

Dark Chocolate Rosemary Truffles:
(makes about 30 truffles)
9 oz premium dark chocolate, divided
1 1/4 c heavy cream
3-4 sprigs fresh rosemary
1 c unsweetened cocoa powder

Directions:
Simmer cream with rosemary, remove from heat and let cool 5-10 minutes.

Meanwhile, melt 7 oz of chocolate over a double-boiler until smooth. Remove from heat, stir in remaining 2 oz of chocolate. Stir in (strained) cream, stir until smooth.

Cool for 3 hours, roll 1 heaping teaspoon in your hands until a round ball is formed. Roll in cocoa powder. Chill 1 hr, keep refrigerated until serving, then let come to room temperature for 1 hr before serving for optimal taste.

Peppermint Double Chocolate Fudge Brownies

This recipe is from a buy-a-cookbook-with-UPC's from a cereal box from General Mills and it's titled the ABC Cookbook. Each recipe begins with a letter from the alphabet and this one is "F" for fudge brownies.

I remember cooking from it when I was 7 or 8, so this recipe is certainly well-tested. They are very dense fudge-like brownies with an intense chocolatey flavor - not cake-like at all. I add the peppermint for the season, but they are excellent with nuts or any other mix-ins.

Peppermint Fudge Brownies:
(makes an 8 x 8 pan of brownies)
1/4 c butter
6 oz chocolate chips (dark chocolate is great)
3/4 c sugar
2/3 c flour
1 tsp vanilla
1/4 tsp baking powder
1/4 tsp salt
2 eggs

Mix-Ins:
1/2 c chocolate chips
1/2 c crushed peppermint candies or candy canes, divided

Directions:
Preheat oven to 350. Grease a 8 x 8 baking pan. Heat butter and chocolate chips over a double boiler or in the microwave. Stir to incorporate.

Mix in all other ingredients (expect chocolate chips & crushed peppermint. Once incorporated, stir in mix-ins.

Spread into baking sheet and top with the reserved crushed peppermint.

Bake for 25 minutes. Let cool a few minutes before cutting and serving.

Classic Oatmeal Cookies with White & Dark Chocolate, Almonds and Cranberries

Adapted from the Famous Quaker Oat Oatmeal Cookie recipe that is printed on boxes of Quaker Oats, and taking inspiration from cookies I have had at Bertha's Cafe - a charming independent sandwich shop and bakery in Phoenix - I made these for holiday gift giving.

They are my type of cookie - slightly chewy and just salty enough to balance the sweetness of the two types of chocolate. I like the addition of slivered almonds for extra texture and crunch.

Oatmeal Cookies with White & Dark Chocolate Chips, Almonds & Cranberries:
(makes 4 dozen)
1 c light brown sugar, packed
1/2 c white sugar
1.5 sticks butter, softened to room temperature
1 egg
1/4 c water
2 tsp vanilla
3 c oats
1 c flour
1 tsp salt
1/2 tsp baking soda
1/2 c white chocolate chips
1/2 c dark chocolate chips
1/2 c dried cranberries
1/2 c slivered almonds

Directions:
Preheat oven to 350. Mix butter with both sugars until well incorporated. Add egg, water and vanilla and stir.

Mix all dry ingredients in another bowl, then add to wet ingredients and stir to combine.

Add chocolate chips, cranberries & almonds and fold into batter.

Drop 1 tbs of batter onto baking sheet, leaving enough space between each one so they don't turn into one big cookie while baking.

Bake for 10-12 minutes or until golden brown and cooked through, remove and let cook on a wire rack.

Snowball Truffles

Disaster averted...barely.

I guess any home cook after a long stretch of good cooking and baking adventures is bound to have a bad one, but I have to say it was depressing when it happened to me.

It happened when I was baking, of course, and the recipe was chocolate chip zucchini mini muffins from a Gourmet magazine cookbook. I'm not sure if it was because I halved the recipe, or didn't cook them long enough, but they turned out more like gooey chocolate chip cookie tops over pockets of air and moist & sticky cake crumbs below. Not servable in any way as a muffin. Here is a picture of them:

I almost threw them away (sad, it was good Ghirardelli chocolate) when my dear friend Melanie came to the rescue with this idea. The dough was so moist and sticky even after baking so I rolled the crumbs into little dense balls, dipped them in melted chocolate and dusted them in powdered sugar for little truffle-like, snowball-resembling delights. Thanks Mel, you are brilliant!

Snowballs:
(makes about 36 small truffle-sized snowballs)
1/2 recipe zucchini chocolate chip muffin recipe (below), or any moist baked good such as fudge brownies
8 oz good quality bittersweet chocolate, melted over a double boiler
1 cup powdered sugar

Directions:
Crumble up muffins/brownies and roll into compact little balls.

Dip in melted chocolate, and then place on parchment paper and chill for about 5 minutes.

Roll in powdered sugar, store refrigerated or serve immediately.


Zucchini-Chocolate Chip Muffins:
(Half a recipe originally found in a Gourmet’s Fresh: From the Farmer’s Market to Your Kitchen cookbook, makes 24 mini muffins – Note: they probably won’t be usable as muffins if you make them per the recipe below)
1 c loosely packed grated zucchini
1 c AP flour
2 tsp cinnamon
1 tsp baking soda
½ tsp salt
¼ tsp baking powder
1 egg
1 c sugar
½ c oil
2 tsp vanilla
½ c chocolate chips

Directions:
Preheat over to 350. Sift together all dry ingredients. Meanwhile beat egg until frothy with mixer, then add sugar, oil and vanilla until the mixture is thick and pale and forms ribbons when stirred. Stir flour mixture into wet mixture, and then fold in chocolate chips. Pour into lightly greased mini muffin tins, bake for about 10 minutes, let cool to room temperature then proceed with directions for snowballs.

Happy Birthday...to Me

Yes, today is the big day - 27 years.

In celebration, my boyfriend bought me a new set of knives. Previously, I had only one decent knife so it is really amazing that any of my culinary adventures ended happily. Ah, the bliss of new, sharp knives.

And, Sarah, my ever-so-talented graphic designer, coworker and friend, created cupcakes for me. Double chocolate chip, with a center of cheesecake with chocolate chips, topped with cream cheese frosting and chocolate curls. Rich and really really delicious. Thanks Sarah!

Black Bottom Cupcakes:

For the cupcakes:
2c cake flour
1c sugar
1/4c cocoa
1t baking soda
1/2t salt
1c water
1/3c vegetable oil
1T white vinegar
1t vanilla
1 large egg

For the filling:
8oz cream cheese softened
1 large egg
1/3c sugar
1/8t salt
1c semi-sweet chocolate chips

Directions for the cupcakes:
Sift together the cake flour, sugar, cocoa, soda and salt. Slowly add the water until you achieve a nice batter consistency. Whisk the vinegar in with the oil, then add the oil/vinegar mixture, one of the eggs, and vanilla; beat well.

Directions for the cream cheese filling:
Whip the cream cheese to a soft consistency. Combine the cream cheese, the other egg, sugar and salt. Add the chocolate chips and stir in.

Fill muffin cups/papers 1/2 to 3/4 full of chocolate mixture. Dollop a heaping tablespoon of cream cheese batter in center of each of the unbaked cupcakes. Bake at 350 degrees for 30 to 35 minutes, until a toothpick comes out clean. Let them cool and frost with cream cheese frosting (recipe follows)

For the Cream Cheese Frosting:
2-8oz packages of cream cheese softened
2 sticks of unsalted butter softened
2 cups of powdered/confectioners' sugar, sifted
1t vanilla

Beat cream cheese and butter together, add vanilla then slowly add powdered sugar. Top the cupcakes with bitter sweet chocolate shavings (use a vegetable peeler to create the shavings from a bittersweet chocolate bar).

And, not to be forgotten, tonight I am seeing Imogen Heap in concert (her music is awesome if you are unfamiliar with it.)

Happy Thanksgiving

You know how some people always say they perform better under pressure? I think I am one of those people. In just a few short hours (due to some last-minute changes), I pulled together a Thanksgiving feast for my family.

My action plan? I made only kitchen-tested recipes that I have made many times, and no turkey. Honestly I hardly like the stuff. Instead, I am serving the still-novel, juicy, quick-cooking and just plain delicious Rock Cornish game hens.

Happy Thanksgiving to you and your family!

Thanksgiving Menu for 8

Hors d’Oeuvres:

Chicken Liver & Sherry Pate with Rosemary & Sea Salt Crackers

Smoked Salmon Spread with Cracked Wheat Crackers

Chicken Salad with Cranberries on rounds of Cucumber topped with Slivered Almonds





Salad:

Mixed Greens with Dried Cranberries & Slivered Almonds with Raspberry Vinaigrette




Entrée:

Roasted Rock Cornish Game Hens with Herbed Butter






Sides:

Cornbread-Sage Stuffing

Haricot Verts Almondine

Sweet and Savory Cranberry Sauce






Creamy Broccoli Casserole (thanks Mom)
Dinner rolls with butter (thanks Brian)

Dessert:

Turkey-Shaped Name Card Sugar Cookies

Mini Chocolate Almond Tarts







Pumpkin & Pecan pie (thanks Mom)
Apple Pie & Ice Cream (thanks Sheesley's)

Crepes

My first crepes - not first ever eaten, but my first solo crepe making experience. Getting the oil amount and pan heat is a bit tricky, and your first one will be awful (like the first pancake batch) but the rest are easy and so worth any extra effort. I topped mine with chocolate pastry cream and strawberry slices. Clearly they are very good that way:

Basic Sweet Crepes:
(makes a dozen small crepes)
3/4 c AP flour
2 tbs powdered sugar
1 tsp baking powder
1/2 tsp salt
2/3 c milk
2 eggs
1/2 tsp vanilla
Oil as needed, toppings as desired

Directions:
Heat a crepe pan or small non-stick skillet over medium heat. Add about a tsp of oil and get very hot - almost until oil is smoking.

At the same time, mix all dry ingredients in a medium to large mixing bowl.

Mix wet ingredients and add to dry ingredients, whisk just until combined.

Pour a scant 3 tbs of batter into pan, swirl to coat pan. Cook until dry on the top, then flip and cook for another minute on the other side.

Pour out of pan onto a waiting plate, keep stack warm with a towel until done. Continue adding oil as needed and making each crepe in the same manner. Top with whatever you desire and serve. Can be made a few days ahead with a layer of parchment between to keep them from sticking - or can be frozen for about a month.

Sunday Night Supper

My boyfriend's dad came to visit from Pennsylvania, and after an adventurous weekend of sightseeing around Arizona and meeting friends and family, I hosted the guys for dinner at my place. Sticking with seasonal recipes for the most part, and using already kitchen-tested recipes from my home cooking adventures, we enjoyed a non-stressful, elegant fall feast.

Joe - I hope Arizona was everything you thought it would be and more and come back and visit anytime...but next time please bring Diane!

Hors d'Oeuvres:
Sherry Chicken Liver Pate with sourdough crostini, sweet-and-spicy pecans and strawberries

First Courses:
Steamed artichokes with curried mayonaise & melted butter dipping sauces
Sweet Potato-Carrot Bisque (recipe below)

Entree:
Fig & Pecan Stuffed Pork Chops (recipe below)

Sides:
Oven-Roasted Brussel Sprouts
Cornbread Sage Stuffing

Dessert:
Berry Tart (recipe below)

RECIPES:
Sweet Potato Carrot Bisque:
(serves 4 as a first course)
2 cups sweet potato puree (roast sweet potatoes & scrape out flesh)
2 cups chopped carrots (small dice)
1 cup dry white wine
2 cups chicken stock
1 large shallot, chopped
2-4 tbs olive oil, or as needed
1 cup milk
Salt and pepper to taste

Directions:
Get oil hot in a pan, add shallots and carrots, cook until beginning to soften. Add wine, simmer until reduced by one half. Add sweet potato puree, heat through and then add stock. Simmer for 5-10 minutes. Remove from heat, let cool slightly and add milk (add more milk to achieve desired consistency & creaminess). Puree in small batches in a blender. Once all blended, bring back to heat if serving immediately and adjust seasonings, or let cool and refrigerate.

Fig and Pecan Stuffed Pork Chops:
(serves 4)
4 1/2 inch thick boneless pork loin chops
1/2 cup dried figs
1 tbs capers
1/4 cup pecans
2 tbs brandy
2 tbs water
Salt and Pepper to taste
Cornstarch for dusting
Olive oil as needed
1/2 cup white wine

Directions:
Simmer figs, brandy and water in a small saucepan until figs are soft and liquid is reduced by half. Remove from heat. In a food processor, chop figs, nuts, capers, salt and pepper until it forms a thick, chunky paste.

Meanwhile, pound pork chops between plastic wrap until very thin (thin enough to roll). Place a heaping tbs of fig puree at the end of each chop, roll up firmly but too tight to squeeze out the filling.

Dust each roll in cornstarch. Next, saute on the stovetop in olive oil until brown and just cooked through. Remove from heat, let rest on a plate and cover with foil to keep warm. Turn heat up to high, deglaze pan with white wine and simmer until reduced to a thin pan sauce. Plate up pork and pour sauce over the top. Serve immediately.

Berry Tart:
(serves 6-8)
1 recipe basic pastry crust
1 recipe basic pastry cream (2/3 plain, 1/3 chocolate)
Raspberries and strawberries for garnish

Directions:
Bake pastry in tart pan, let cool. Make pastry cream, 1/3 converted to chocolate with about 1/4 cup chocolate and a tbs of heavy cream (melted together). Let both creams cool completely. Prep berries. Spread a thin layer of chocolate cream over tart shell. Let cool completely, uncovered, until it forms a hard shell.

Top with plain vanilla cream, decorate with berries. Let chill until serving.