Ingredients:
- 6 oz (170gm) 66% to 70% chocolate, coarsely chopped
- 10 tablespoons (140gm) butter, diced
- 3 tablespoons brandy
- 1/2 teaspoon almond extract
- 1/2 cup (2.5 oz / 70gm) unblanched whole almonds
- 2 tablespoons (15gm) flour
- 4 large eggs, separated, at room temperature
- 3/4 cup (100gm) sugar, divided
- 1/8 teaspoon cream of tartar
Directions:
Position a rack in the lower third of the oven. Preheat to 350 degrees.
Melt chocolate and butter together in a saucepan over low-medium heat, stirring occasionally. Remove from heat; stir in the brandy and almond extract. Set aside.
Pulse the almonds and flour in a food processor until the mixture has the texture of cornmeal. Set aside.
In a large bowl, whisk the egg yolks with 1/2 cup sugar until well blended. Stir in the chocolate mixture. Set aside.
In a clean, dry bowl, use an electric mixer to beat the egg whites and cream of tartar at medium speed until soft peaks form. Gradually sprinkle in 1/4 cup sugar and beat at high speed until the peaks are stiff but not dry.
Fold one-quarter of the egg whites and all of the nut mixture into the chocolate batter, using a large rubber spatula. Fold in the remaining egg whites. Turn the batter into a springform pan.
Bake 25-30 minutes, or until a toothpick inserted 1 1/2 inches from the edge is almost clean, but a toothpick in the center is moist and gooey. Set on a rack to cool. Serve with fresh fruit, vanilla ice cream, or whipped cream.
Saturday, February 22, 2014
Slow Cooker Beef Stew
Ingredients:
- 2 lb boneless chuck roast, trimmed and cut into 2-inch cubes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon canola oil, divided
- 1 tablespoon canola oil
- 3 medium yellow onions, halved lengthwise and cut crosswise into 1/2-inch-thick slices
- 6 garlic cloves, thinly sliced
- 1 nut brown ale (12 oz)
- 1 cup unsalted beef stock
- 1 1/4 teaspoons salt
- 3/4 teaspoon pepper
- 1 1/2 lb baby Dutch potatoes, halved
- 1 lb carrots, peeled and cut diagonally into 2-inch pieces
- 4 thyme sprigs
- 2 bay leaves
- 1/4 cup unsalted beef stock
- 2 tablespoons flour
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1/4 cup flat-leaf parsley leaves
Directions:
Heat a large skillet over medium-high heat. Sprinkle beef evenly with 1/4 teaspoon each salt and pepper. Add 1/2 tablespoon oil to pan; swirl to coat. Add half of beef; cook 6 minutes, turning until well-browned on all sides. Remove beef from pan and repeat with remaining beef and 1/2 tablespoon oil. Remove beef and juices from pan.
Add 1 tablespoon oil to pan; swirl to coat. Add onions and garlic; saute for 4 minutes. Add ale. Bring to a boil; cook for 2 minutes. Stir in 1 cup stock, salt, and pepper. Bring to a simmer, then pour into a 6-quart slow cooker.
Add beef, potatoes, carrots, thyme, and bay leaves. Cover and cook on low for 7 hours.
Whisk together 1/4 cup beef stock and flour. Stir into stew; cook 15 minutes or until thickened. Stir in mustard and vinegar. Discard thyme sprigs and bay leaves. Sprinkle with parsley.
- 2 lb boneless chuck roast, trimmed and cut into 2-inch cubes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon canola oil, divided
- 1 tablespoon canola oil
- 3 medium yellow onions, halved lengthwise and cut crosswise into 1/2-inch-thick slices
- 6 garlic cloves, thinly sliced
- 1 nut brown ale (12 oz)
- 1 cup unsalted beef stock
- 1 1/4 teaspoons salt
- 3/4 teaspoon pepper
- 1 1/2 lb baby Dutch potatoes, halved
- 1 lb carrots, peeled and cut diagonally into 2-inch pieces
- 4 thyme sprigs
- 2 bay leaves
- 1/4 cup unsalted beef stock
- 2 tablespoons flour
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1/4 cup flat-leaf parsley leaves
Directions:
Heat a large skillet over medium-high heat. Sprinkle beef evenly with 1/4 teaspoon each salt and pepper. Add 1/2 tablespoon oil to pan; swirl to coat. Add half of beef; cook 6 minutes, turning until well-browned on all sides. Remove beef from pan and repeat with remaining beef and 1/2 tablespoon oil. Remove beef and juices from pan.
Add 1 tablespoon oil to pan; swirl to coat. Add onions and garlic; saute for 4 minutes. Add ale. Bring to a boil; cook for 2 minutes. Stir in 1 cup stock, salt, and pepper. Bring to a simmer, then pour into a 6-quart slow cooker.
Add beef, potatoes, carrots, thyme, and bay leaves. Cover and cook on low for 7 hours.
Whisk together 1/4 cup beef stock and flour. Stir into stew; cook 15 minutes or until thickened. Stir in mustard and vinegar. Discard thyme sprigs and bay leaves. Sprinkle with parsley.
Chicken Baked Penne
Ingredients:
- 1-2 cups tomato sauce
- 2 stuffed chicken breasts (use the leftovers from this recipe)
- 8 oz penne, uncooked
- 1 cup shredded mozzarella cheese
Directions:
Set oven to broil.
Bring 2 quarts water to a boil.
Heat tomato sauce in a small pan.
Chop chicken breasts into bite-sized pieces and place in a medium bowl.
Cook penne; drain. Place in a bowl and toss with tomato sauce, chopped chicken breast, and half of the mozzarella cheese.
Place mixture into a loaf pan; top with remaining mozzarella cheese. Broil until golden brown.
- 1-2 cups tomato sauce
- 2 stuffed chicken breasts (use the leftovers from this recipe)
- 8 oz penne, uncooked
- 1 cup shredded mozzarella cheese
Directions:
Set oven to broil.
Bring 2 quarts water to a boil.
Heat tomato sauce in a small pan.
Chop chicken breasts into bite-sized pieces and place in a medium bowl.
Cook penne; drain. Place in a bowl and toss with tomato sauce, chopped chicken breast, and half of the mozzarella cheese.
Place mixture into a loaf pan; top with remaining mozzarella cheese. Broil until golden brown.
Italian Couscous
Ingredients:
- 2 cups water or chicken stock
- 2 cups couscous
- 1/2 cup from a jar of artichokes, drained and chopped, oil reserved
- zest of 1 lemon
- 1/4 cup sliced almonds
- 4 leaves fresh basil
- 2 tablespoons diced pomodorraccio tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 cup reserved artichoke oil (or olive oil, or both)
Directions:
Bring water or stock to a boil in a medium pot.
Place all other ingredients except oil together in a medium bowl; toss to combine.
Pour hot stock over the couscous mixture in the bowl. Cover immediately with plastic wrap.
Let steep for approximately 10 minutes. Toss with oil.
- 2 cups water or chicken stock
- 2 cups couscous
- 1/2 cup from a jar of artichokes, drained and chopped, oil reserved
- zest of 1 lemon
- 1/4 cup sliced almonds
- 4 leaves fresh basil
- 2 tablespoons diced pomodorraccio tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 cup reserved artichoke oil (or olive oil, or both)
Directions:
Bring water or stock to a boil in a medium pot.
Place all other ingredients except oil together in a medium bowl; toss to combine.
Pour hot stock over the couscous mixture in the bowl. Cover immediately with plastic wrap.
Let steep for approximately 10 minutes. Toss with oil.
Tomato Sauce
Ingredients:
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 can (28 oz) San Marzano or Dei Fratelli tomatoes
- 3 tablespoons balsamic vinegar (may replace 2 tablespoons with tomato vinegar)
- 1 tablespoon sugar
- 1 tablespoon pizza seasoning
- 1 1/2 teaspoons salt
Directions:
Preheat a high-sided saute pan with olive oil. Add garlic. Saute until frgrant.
Add the remaining ingredients, starting with the tomatoes. Simmer over low heat for 20 minutes.
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 can (28 oz) San Marzano or Dei Fratelli tomatoes
- 3 tablespoons balsamic vinegar (may replace 2 tablespoons with tomato vinegar)
- 1 tablespoon sugar
- 1 tablespoon pizza seasoning
- 1 1/2 teaspoons salt
Directions:
Preheat a high-sided saute pan with olive oil. Add garlic. Saute until frgrant.
Add the remaining ingredients, starting with the tomatoes. Simmer over low heat for 20 minutes.
Pan-Seared Stuffed Chicken Breasts
Ingredients:
- 1 package (8 oz) cream cheese
- zest of 1 lemon
- 8 fresh basil leaves, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 (8 oz each) boneless skinless chicken breasts
- 2 tablespoons canola oil
Directions:
Preheat oven to 350 degrees.
In a medium bowl, combine the cream cheese, lemon zest, chopped basil, salt, and pepper. Use a spatula to press and mix the ingredients until evenly incorporated.
Using a paring knife, cut a pocket in each chicken breast near the top. Stuff each breast with 1 oz of the cream cheese mixture.
Heat a saute pan and add canola oil. Place 2-4 breasts at a time into the pan and brown the first side.
Place chicken breasts, raw side down, on a baking sheet. Bake until internal temperature reaches 160 degrees. Serve with Italian couscous and tomato sauce, if desired.
- 1 package (8 oz) cream cheese
- zest of 1 lemon
- 8 fresh basil leaves, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 (8 oz each) boneless skinless chicken breasts
- 2 tablespoons canola oil
Directions:
Preheat oven to 350 degrees.
In a medium bowl, combine the cream cheese, lemon zest, chopped basil, salt, and pepper. Use a spatula to press and mix the ingredients until evenly incorporated.
Using a paring knife, cut a pocket in each chicken breast near the top. Stuff each breast with 1 oz of the cream cheese mixture.
Heat a saute pan and add canola oil. Place 2-4 breasts at a time into the pan and brown the first side.
Place chicken breasts, raw side down, on a baking sheet. Bake until internal temperature reaches 160 degrees. Serve with Italian couscous and tomato sauce, if desired.
Panko Chicken Parmesan
Ingredients:
- 4 oz uncooked spaghetti
- 2 cans (14.5 oz each) unsalted petite-diced tomatoes, drained
- 1 1/2 teaspoons olive oil
- 1/4 teaspoon crushed red pepper flakes
- 6 garlic cloves, thinly sliced
- 3/8 teaspoon salt
- 3 tablespoons finely chopped fresh basil
- 2 (8 oz each) boneless skinless chicken breast halves
- 2 tablespoons flour
- 1 teaspoon garlic powder
- 1/8 teaspoon salt
- 1 large egg, lightly beaten
- 1/2 cup panko (Japanese bread crumbs)
- 1 oz Parmesan cheese, grated (about 1/4 cup)
- 1 tablespoon olive oil, divided
- 1 teaspoon butter
- 2 oz mozzarella cheese, thinly sliced
Directions:
Preheat broiler to high.
Cook pasta according to package directions. Drain and set aside. While pasta cooks, place tomatoes in a food processor; process until almost smooth.
Heat a saucepan over medium-low heat. Add 1 1/2 teaspoons olive oil to pan; swirl to coat. Add pepper and garlic; cook 1 minute or until fragrant, stirring occasionally.
Add tomatoes and 3/8 teaspoon salt; cook 15 minutes or until slightly thickened, stirring occasionally. Stir in chopped basil. Toss 1 cup sauce with pasta; keep warm.
While sauce cooks, split each chicken breast horizontally to form 2 cutlets (4 total).
Combine flour, garlic, powder, and 1/8 teaspoon salt. Sprinkle over both sides of cutlets and pat evenly. Shake off any excess flour.
Place egg in a shallow dish. Combine panko and Parmesan cheese in another shallow dish. Dip cutlets in eggs, then dredge in panko mixture.
Heat a large non-stick skillet over medium-high heat. Add 1 tablespoon oil and butter to pan; swirl until butter melts. Add chicken to pan; cook 4 minutes on each side or until browned.
Place chicken on a baking sheet; top evenly with mozzarella. Broil for 2 minutes or until cheese melts. Serve with pasta, remaining sauce, and additional fresh basil if desired.
- 4 oz uncooked spaghetti
- 2 cans (14.5 oz each) unsalted petite-diced tomatoes, drained
- 1 1/2 teaspoons olive oil
- 1/4 teaspoon crushed red pepper flakes
- 6 garlic cloves, thinly sliced
- 3/8 teaspoon salt
- 3 tablespoons finely chopped fresh basil
- 2 (8 oz each) boneless skinless chicken breast halves
- 2 tablespoons flour
- 1 teaspoon garlic powder
- 1/8 teaspoon salt
- 1 large egg, lightly beaten
- 1/2 cup panko (Japanese bread crumbs)
- 1 oz Parmesan cheese, grated (about 1/4 cup)
- 1 tablespoon olive oil, divided
- 1 teaspoon butter
- 2 oz mozzarella cheese, thinly sliced
Directions:
Preheat broiler to high.
Cook pasta according to package directions. Drain and set aside. While pasta cooks, place tomatoes in a food processor; process until almost smooth.
Heat a saucepan over medium-low heat. Add 1 1/2 teaspoons olive oil to pan; swirl to coat. Add pepper and garlic; cook 1 minute or until fragrant, stirring occasionally.
Add tomatoes and 3/8 teaspoon salt; cook 15 minutes or until slightly thickened, stirring occasionally. Stir in chopped basil. Toss 1 cup sauce with pasta; keep warm.
While sauce cooks, split each chicken breast horizontally to form 2 cutlets (4 total).
Combine flour, garlic, powder, and 1/8 teaspoon salt. Sprinkle over both sides of cutlets and pat evenly. Shake off any excess flour.
Place egg in a shallow dish. Combine panko and Parmesan cheese in another shallow dish. Dip cutlets in eggs, then dredge in panko mixture.
Heat a large non-stick skillet over medium-high heat. Add 1 tablespoon oil and butter to pan; swirl until butter melts. Add chicken to pan; cook 4 minutes on each side or until browned.
Place chicken on a baking sheet; top evenly with mozzarella. Broil for 2 minutes or until cheese melts. Serve with pasta, remaining sauce, and additional fresh basil if desired.
Pork Paprikash
Ingredients:
- 1 lb pork (tenderloin or other), trimmed and cut into 1-inch pieces
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 teaspoons + 1 tablespoon olive oil, divided
- 1 1/2 cups chopped onion
- 1 cup chopped green bell pepper
- 2 teaspoons chopped garlic
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons flour
- 2 tablespoons tomato paste
- 1 teaspoon chopped fresh thyme
- 1 teaspoon hot paprika
- 1/2 cup red wine
- 1 cup unsalted beef or ham stock
- 1/4 cup sour cream
Directions:
Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Heat a large skillet over medium-high heat. Add 2 teaspoons oil and swirl to coat. Add pork; cook for 4 minutes, browning on all sides.
Remove pork from pan. Reduce heat to medium. Add remaining 1 tablespoon oil. Add onion, bell pepper, garlic, and 1/4 teaspoon each salt and pepper. Saute for 4 minutes or until vegetables are tender.
Add flour, tomato paste, thyme, and paprika to the vegetables. Saute for 30 seconds. Add wine; cook for 1 minute. Add stock; bring to a boil. Add pork; reduce heat and simmer for 5 minutes or until pork is tender.
Remove pan from heat and stir in sour cream. Serve over egg noodles.
- 1 lb pork (tenderloin or other), trimmed and cut into 1-inch pieces
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 teaspoons + 1 tablespoon olive oil, divided
- 1 1/2 cups chopped onion
- 1 cup chopped green bell pepper
- 2 teaspoons chopped garlic
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons flour
- 2 tablespoons tomato paste
- 1 teaspoon chopped fresh thyme
- 1 teaspoon hot paprika
- 1/2 cup red wine
- 1 cup unsalted beef or ham stock
- 1/4 cup sour cream
Directions:
Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Heat a large skillet over medium-high heat. Add 2 teaspoons oil and swirl to coat. Add pork; cook for 4 minutes, browning on all sides.
Remove pork from pan. Reduce heat to medium. Add remaining 1 tablespoon oil. Add onion, bell pepper, garlic, and 1/4 teaspoon each salt and pepper. Saute for 4 minutes or until vegetables are tender.
Add flour, tomato paste, thyme, and paprika to the vegetables. Saute for 30 seconds. Add wine; cook for 1 minute. Add stock; bring to a boil. Add pork; reduce heat and simmer for 5 minutes or until pork is tender.
Remove pan from heat and stir in sour cream. Serve over egg noodles.
Cheddar Potato Pierogies
Ingredients:
- 1 baking potato (10 oz), peeled and quartered
- 2 oz shredded cheddar cheese (about 1/2 cup)
- 2 teaspoons butter
- 1/4 teaspoon salt
- 9 oz flour (about 2 cups)
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 2 large eggs, lightly beaten
- 1/2 teaspoon extra-virgin olive oil
- 3/4 cup diced red onion
- 2 teaspoons minced garlic
- 4 teaspoons butter, divided
- 1/4 cup chopped fresh flat-leaf parsley, if desired
- additional sour cream, if desired
Directions:
Place potato in a medium saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 20 minutes. Drain.
Combine potato, cheddar cheese, 2 teaspoons butter, and 1/4 teaspoon salt in a bowl; mash with a potato masher. Set aside.
Combine flour and remaining 1/2 teaspoon salt in a medium bowl.
Combine sour cream and eggs in a small bowl; whisk to combine. Add sour cream mixture to flour mixture, stirring just until combined. Wrap dough in plastic wrap and refrigerate for 30 minutes.
Heat a small skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic; saute for 4 minutes. Stir onion mixture into potato mixture.
Divide dough into 2 portions. Roll each portion to a 1/8-inch thickness on a lightly floured surface. Cut with a 4-inch round cutter into 18 rounds.Working with 1 round at a time, spoon 1 tablespoon potato mixture onto each round. Fold dough over filling; press edges together to seal. Repeat with remaining dough and potato mixture.
Bring water to a boil in a large saucepan. Add half of the pierogies; cook for 2 minutes or until pierogies float. Remove cooked pierogies and repeat with remaining pierogies.
Melt 2 teaspoons butter in a large non-stick skillet over medium-high heat. Add half of the pierogies to the pan; cook 2 minutes on each side until golden brown. Remove from pan and repeat with another 2 teaspoons of butter and the remaining pierogies. Top each serving with parsley and sour cream if desired.
- 1 baking potato (10 oz), peeled and quartered
- 2 oz shredded cheddar cheese (about 1/2 cup)
- 2 teaspoons butter
- 1/4 teaspoon salt
- 9 oz flour (about 2 cups)
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 2 large eggs, lightly beaten
- 1/2 teaspoon extra-virgin olive oil
- 3/4 cup diced red onion
- 2 teaspoons minced garlic
- 4 teaspoons butter, divided
- 1/4 cup chopped fresh flat-leaf parsley, if desired
- additional sour cream, if desired
Directions:
Place potato in a medium saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 20 minutes. Drain.
Combine potato, cheddar cheese, 2 teaspoons butter, and 1/4 teaspoon salt in a bowl; mash with a potato masher. Set aside.
Combine flour and remaining 1/2 teaspoon salt in a medium bowl.
Combine sour cream and eggs in a small bowl; whisk to combine. Add sour cream mixture to flour mixture, stirring just until combined. Wrap dough in plastic wrap and refrigerate for 30 minutes.
Heat a small skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic; saute for 4 minutes. Stir onion mixture into potato mixture.
Divide dough into 2 portions. Roll each portion to a 1/8-inch thickness on a lightly floured surface. Cut with a 4-inch round cutter into 18 rounds.Working with 1 round at a time, spoon 1 tablespoon potato mixture onto each round. Fold dough over filling; press edges together to seal. Repeat with remaining dough and potato mixture.
Bring water to a boil in a large saucepan. Add half of the pierogies; cook for 2 minutes or until pierogies float. Remove cooked pierogies and repeat with remaining pierogies.
Melt 2 teaspoons butter in a large non-stick skillet over medium-high heat. Add half of the pierogies to the pan; cook 2 minutes on each side until golden brown. Remove from pan and repeat with another 2 teaspoons of butter and the remaining pierogies. Top each serving with parsley and sour cream if desired.
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