Chocolate Ganache Cake

This is a fun cake to make and is very impressive to serve.  The only thing better than those 2 things is its taste!  I made this 2 times in May this year because my son's second grade teacher is a chocolate fan.  We made one for her and my son and husband were disappointed to see it go out the door, so we made another one the following weekend.  Having helped on the first one, my son did most of the work of the second one!

This comes from a 1997 Gourmet magazine.  I changed the order in which I make the steps.  There are 3 basic steps, ganache, genoise cake, and glaze. 

Begin with the ganache because it has to be refrigerated.  Add to an empty pot, 1 1/4 C Heavy Cream, 2 Tbl UnSalted Butter, 2 Tbl light Corn Syrup.  Over medium high heat, bring to a boil.  Remove from heat and add 1 Lb Semi Sweet or Bitter Sweet Chocolate.  I like to use Ghiradelli or Lindt.

For the genoise, preheat oven to 350.  Prepare a 9" cake pan with 2" sides, by buttering the pan, adding a circle of parchement and buttering the parchment.  In a small bowl, add 1/3 C sifted (do this before measuring) Droste Cocoa Powder, 1/3 Cup Flour, 1/3 C Cornstarch, and a pinch of Baking Soda.  Using a wire whip, mix these ingredients together. 

Place 2-3" of water in a pot and simmer over medium high heat.  In a metal bowl that will fit tightly over the  pot of water creating a double boiler, whisk together 3 Eggs, 3 Egg Yolks, 2/3 C Sugar, and 1/4 tsp Salt.  Place bowl over simmering water and whisk until just lukewarm.  Remove bowl from heat and using a hand mixer, beat until mixture has cooled and doubled in volume.  Sift 1/3 of the flour mixture over the eggs and fold together.  Repeat 2 more times until batter is mixed together.  Pour batter in pan and place on the middle shelf of the oven.  Bake for 30 minutes until cake is firm to the touch and pulls away from pan slightly.  Once done invert onto a rack and invert a 2nd time onto a rack and let cake cool with the top upward.

Make Syrup, in a pan, add 1/3 C Water and 1/3 C Sugar and place over medium heat to disolve sugar.  Remove from heat and let cool and add 1/3 C Chambord.  Note, I usually forego the syrup and use only the 1/2 C Raspberry Jam beween layers. 

Let ganache stand at room temperature til it is cool but pliable.  Beat with a hand mixer until light and fluffy. 

Remove parchment from cooled cake and using a long serrated bread knife, cut the cake into 3rds using a sawing motion, cutting straight across keeping the knife level.  This part is tricky, just stay calm and take your time.  Take top layer and place it upside down on a flat base or a cake plate.  Brush with 1/3 of the syrup, spread with 1/2 of the jam and spread with 1/3 of the ganache.  Add the next layer and repeat.  Add the bottom, bottom (flat side up) and top with syrup and ganache.  Chill cake for 30 minutes, while you do some clean up.

Make glaze.  To a saucepan, bring 1 Cup Heavy Cream and rmove from heat.  Add 8 oz coarsley chopped Semi Sweet or Bittersweet Chocolate.  Swirl until the chocolate is covered in cream.  Let sit for 2 minutes.  Whisk until combined and strain over the cake to top.  You will have to use an offset cake spatula as you go to glaze the top and sides of the cake.  The cake will set up in about 5 minutes.  Garnish with Fresh Raspberries.  This cake is rich and can be cut into small slices so if feeds 10-12 people easily.  It's a lot of work but it is truly a gourmet delight!  When you say "look what I made", your own arm won't be long enough to pat yourself on the back!!

Quick Omelette

Many years ago, I changed drastically the way I make omelettes.  As a kid, I added everything to the bowl and put it in a hot pan.  I stirred until it set up and I folded it over.  I had to turn over this incredibly heavy laden egg to cook the other side and it always broke apart and made a huge mess. 

Now I use of a method you see at omelette stations in hotels, though theirs are larger than just 1 egg. 

Heat empty 8" skillet.  Meanwhile beat 1 Egg with a Tbl of Milk and any herbs you are using, in this case, Scallions.  Add 2 tsp Butter to hot pan and swirl to coat.  Add any kind of vegetables or meat to the pan at this time, and quickly heat.  Add the egg mixture and move the vegetables and meat around so they are evenlly distributed.  Once it is set, flip omelette over by tossing in the air.  Pictured, I am about to flip the omelette.  Top cooked side with cheese, in this case, I used grated Swiss.  While placing on a plate, fold it over.  The flipping part takes practice and knowing when to flip takes a practiced eye.  Once you get it down though, you'll never go back!

Spicy BBQ Shrimp Alfredo

I didn't photograph this and really should've, but it was good!  In fact we ate all of it!  I have had a hankering for this dish and to make is saucier since I posted it.  With the impending effects of the oil spill we had best eat shrimp and support our shrimpers NOW!  Fortunately the locals haven't gouged the price yet.  Very large shrimp, head on, were $5.99 lb and I bought 2 pounds plus 2 pieces of Vanilla Roman Candy but that's another story!
This served 3 of us, 2 adults and a pasta loving 8 year old!  First do the prep because this dish goes together quickly.  Peel and devein 2 lb Large Shrimp and place on a paper towel lined plate to soak up excess water.  Get an 8 quart pot of water boiling.  Have ready 12 oz Angel Hair Pasta.
In the meantime, thinly Slice 1 Shallot and place in a bowl.  Slice Crosswise 1 Scallion Dark Green to Light Green for garnish and place in a bowl.  Measure out 3/4 Cup Chicken Broth,  Measure out 3/4 Cup Heavy Cream. 
Add 1 Tbl Salt to pasta water and add pasta.  Heat a large skillet empty over medium high heat.  Add 3 Tbl UnSalted Butter and when melted, add Shallot.  Sautee quickly, about 1 minute.  Add Shrimp and sautee quickly while turing shrimp over, about 2 minutes.  Sprinkle in 1 1/2 Tbl Flour and stir to coat.  Add Broth and continue to stir and turn the shrimp.  It will thicken quickly.  Let it simmer for about 30 seconds and reduce the heat to medium low.  Stir in Heavy Cream.  Let sauce simmer for a minute and turn the shrimp over in the sauce.  This will finish cooking the shrimp.  Add 1 1/2 Tbl Barbarque Shrimp Seasoning and a little Salt to taste.  Turn off heat.  Stir in 3/4 Cup Parmesan Cheese.  Drain Pasta.  Add a few Tbl Olive Oil to the pasta.  Serve pasta onto plates and top with Spicy Shrimp Alfredo Sauce.  Garnish with Scallions and additional Parmesan Cheese.  Wonderful with a salad and warm crusty bread!
BTW, I sell the BBQ Shrimp Seasoning.  It's $4 if you are local and $5 if I have to ship it.  Simply send me an email or place a comment on my blog so I can contact you and get your info!

Bacon, Spinach, Tomato and Swiss Tart.

Here is another fresh savory tart.  This can be served for breakfast, lunch, or dinner.  It also makes a nice gift by placing it on a cardboard cake round.

Cook 6 Strips of Bacon.  Once it's cooled, crumble it to the desired size and set aside.  Preheat oven to 400F.  Defrost Puff Pastry (I used Pepperidge Farms).

Roll out dough so it will fit your tart pan, bottom and sides.  I used a traditional 10" tart pan purchased many years ago at Williams and Sonoma and you can find one at Simplee Gourmet on Hwy 22 in Mandeville.   Place pastry over pan and tuck overhanging pastry into the sides.  I find it appetizing to have different thicknesses of crust.  Pinch pastry onto the sides of pan.  Roll pin over over the top to remove any extra pastry.  In bowl, using a wire whip, beat 4 Eggs, 1/2 C Whole Milk, 1/4 C 1/2 &1/2, 2 Tbl Flour, Clean and Dry  Spinach Leaves, and S&P to taste. 

Add egg mixture to the tart pan.  Using a grater box, grate 1 C Swiss Cheese of your choice.  Top with Freshly Sliced Tomatoes and the crumbled Bacon.  Place in oven and bake for 20 minutes or until the pastry is golden brown.  Let rest for 5 minutes before removing the outer ring.  Slice using a bread knife.  Serve with a spinach salad!

Pizza made Simple

I don't care for the show, Semi-Homemade at all.  I don't think it's appropriate to cut all manner of corners then take credit for something a 4th grader could make, but that's my honest opinion.  I like to make pizza dough from scratch and if I don't plan ahead allowing for a double rise, I use this alternative to ordering a $20 pizza and waiting an hour for its delivery.  You will find Freshetta 4-Cheese Pizza in the freezer section of the grocery store anywhere from $4.50 on sale to $6.  DON"T get the pre-cut.  That has to be the stupidest thing, ...what..., now I can't pull out a pizza wheel and cut my pizza.  How lazy do these people think we are!?!  Not to mention, I accidentally got one 'pre cut' when I didn't know it and it made such a big mess on the floor of my Viking that I should've sent them a clean up bill!  On that night, I wished I had paid the $20. 

Getting back to business, the reason I like this particular brand is that it rises nicely but the trick is, you have to cook it frozen!  So with that, place pizza stone in the oven and thoroughly preheat to 400-425.  You will have to experiment with the exact temperature.  I preheat to just over 400.  In the meantime, place pizza on paddle and top with additional cheese if you wish to add it.  Then top with all of your ingredients. 

Here I used Fresh Spinach, A very thinly sliced Shallot, Grape Tomato Halves and Strips of Sweet Red Pepper.  Once done, drizzle with Olive Oil and sprinkle with Kosher Salt.  I was having camera battery problems so I forgot to do this for the photo, but I normally sprinkle with Dried Oregano.  Place pizza on the stone and cook until golden brown, about 15-20 minutes.  Let it cool for at least 5 minutes and slice and serve!

For other topping ideas, I regularly use Hormel Original Pepperoni, Johnsonville Sweet Italian Sausage (which I cook first), Sliced Onion (which I carmelize first), or whatever you have that you are in the mood for! 
Note, if you live in New York or New Jersey, disregard this entire post and order in!  It's one of the foods I miss most about living in the deep south!

Feta Cheese Filled Crepes

This recipe comes from my Williams-Sonoma Ravioli and Lasagne cookbook.  It's easy enough to make and if you make pasta, you can substitute it for the crepes.  This is sort of a 3 step process.  First you make a marinara, then the filling and lastly the crepes.  If you make this and assemble it to eat right away, it bakes in about 20 minutes and is incredibly delicious.  For making crepes I highly recommend a crepe pan.  You can get one from a high-end kitchen supply store.  Here locally in Mandeville, I recommend Simplee Gourmet located on Highway 21.  

First a simple marinara.  This is a quick pan sauce made in about 20 minutes including cooking time.  Heat an empty wide bottomed sauce pan over medium high heat.  Add 2 Tbl Olive Oil.  Let heat for about a minute.  Add 1 Small Minced Onion and 2 Cloves of Pressed Garlic.  Add 1 28 oz Can of Crushed Tomatoes.  Stir to combine.  Reduce heat and let simmer without boiling for about 15 minutes.  Add seasoning such as Fresh Parsley, Oregano and Basil.  Add 2 tsp Kosher Salt and 1/2 tsp Red Pepper Flakes.  Stir to combine.  Turn off heat and make filling.

For bechamel, heat empty sauce pan over medium heat.  Add 4 Tbl UnSalted Butter.  Once melted add 2 Shallots sliced very thinly.  Saute until they are fragrant.  Add 4 Tbl Flour and stir for about 3 minutes.  Don't brown the roux so if it seems to be getting too hot, reduce the heat.  Add 1 Cup Milk and 1/2 Cup Heavy Cream.   It should thicken in about 8 minutes.  Season with Salt and White Pepper.  Remove from heat.  Once cooled slightly, add 3 Egg Yolks, 1 Lb Feta Cheese, 1 1/2 Cups Parmesan Cheese, 2 Tbl Parsley, and Ground Pepper.  Set aside.

Butter a large caserole dish big enough to fit 12 filled crepes without stacking.  Add a 1/2 cup of marinara.  Make sure bottom is coated. 

Make Crepes.  To a bowl add, 1/2 Cup Flour, 1/2 tsp Salt , 2 Eggs which have been slightly beaten, 1 Cup Milk, 2 Tbl Olive Oil.  Beat til a smooth batter.  Heat Crepe pan over medium high heat.  Add a drizzle of Olive Oil.  Add 2 Tbl of batter swirling til you have a thin pancake basically the same size as the crepe pan.  I like to use a chop stick to turn over the crepe.  Turn after about 30 seconds and cook for another 10 seconds.  Removed form pan.  Stack 2 on a sheet pan using waxed paper in between layers.  Don;t be discouraged if the first one doesn't come out, that is normal.  Once the pan is heated thoroughly and seasoned the rest will be fine.

Preheat Oven to 375.  Fill the crepes with filling and line them in the sauce seam side down.  Bake for 20 minutes or until bubbly.  Serve at once with a salad and warm crusty bread.  My family of 3 eats this entire recipe.  My 8 year old loves these!!  This recipe smells delicious the entire time your make it.

Meatballs

My family loves spaghetti and meatballs and we typically have pasta and marinara on Monday nights.  When I am up to the task, we have meatballs, too.  I have to admit though, they are a lot of work.  Heating up the oil can be wasteful if only for a dozen so recently I began making enough to freeze 2 containers of 12 each.  With all the activities and running around, we get the full effect 2 more times with a fraction of the work and no mess!  I use my 1oz scoop to roughly measure out the amount needed.  It saves time and makes them more consistent in size.  I like to buy the meat the day I am making them and I let it sit out for 30 minutes to warm up before making the meatballs.    

In a bowl, add 3 lbs Ground Beef (90/10), 4 Cloves Freshly pressed Garlic, 1 Medium Onion Minced, 1/2 Cup Dried Bread Crumbs, 3 Tbl Finely Chopped Fresh Flat Leaf Parsley, 1 Tbl  Dried Oregano, 2 tsp Dried Basil, 2 tsp Kosher Salt, Freshly Ground Pepper and lastly 2 Beaten Eggs.  Using your hands, quickly incorporate all the ingredients without changing the grind of the meat.  If it is overworked it will resemble canned cat food.  Wash hands thoroughly.  Heat an empty skillet over medium high heat. Add Canola Oil to 1 1/2" deep.  Meanwhile, begin forming and quickly rolling the meatballs.  I like to do all the scoopinf then all the rolling.  Add the first meatball, you should immediately get a sizzle going and if not, pull it out and continue heating the oil.  Cook them in batches, 10-12 at a time, browning 1 side then the other to a medium brown.  When you get down to the last 2 batches, cook half of the remaining meatballs in each batch.  Do not over cook them.  They should be more medium inside as they will finish cooking in the marinara.  As you are cooking, the oil will begin to break down so you may have to lower the temp or you will find the later batches beginning to burn.  If your pot of marinara is on the stove near by, use a slotted spoon to remove any bits of onion floating around, and add it to the sauce.  It adds terrific flavor!  I drain the meatballs on a slotted spoon and add it directly to the sauce.  For the ones to be frozen, drain on a paper towel and freeze once cooled.  For Meatballs Grinders, serve the meatballs in marinara with a 6" length of Crusty Bread and Grated Provolone and Mozarella Cheeses.  Warm up the sandwich once made!

Murphy-Goode Chardonnay

I set my husband out looking for Murphy-Goode Fume Blanc, but they didn't have it at the store he was in.  Instead he brought home the Chardonnay for just around $20.  Whenever you get to that price point for a chardonnay, I feel the quality goes up very quickly.  This was no disappointment.  For a  table wine, I stick closer to the $10-$12 range so this bottle with fuller body and more fruit was a nice reminder of the wines a drank while in SF.  It was very enjoyable and I would buy it again.

Chicken Picatta, Too

I have this on my site already but yesterday made a few changes to the recipe.  Pound 3 Chicken Breasts so they are  a consistant thickness.  If you are going to cut the breasts to a smaller size, do it before you cook them. 
In a flat bowl, add 1 Cup Flour, 1/4 tsp Paprika, 1/4 tsp White Pepper and  1/2 tsp Salt.  To another flat bowl, beat 2 Eggs with 2 Tbl Water.  Prep all other ingredients.  Zest 2 Lemons and then juice them.  Strain 2 Tbl Capers.  Mince 1 Tbl Parsley.  Measure out 1 Cup Chicken Broth.  After the dredging, take 2 Tbl of the remaining seasoned flour and place in a small bowl.  Add a few Tbl Chicken Broth and stir until it is smooth.  Set aside.

Thoroughly preheat 14" skillet over medium heat.  Add 2 Tbl Olive Oil and 2 Tbl UnSalted Butter.  Swirl to coat.  Dredge chicken breast 1 at a time in flour, egg wash, then flour again.  Place in hot skillet.  Once brown, about 7 minutes, turn once.  For the second side you can lower the temperature slightly, cook until brown and not quite done, about 5 minutes.  Remove chicken from pan and place on a plate.  With pan on the upperside of medium, add Most of the Lemon Zest to pan and cook for about 15-20 seconds.  Add Lemon Juice and stir until it begins to get thick.  Add Chicken Broth.  Temper the Floury Paste you made earlier by stirring in a few Tbl of the hot liquid.  Add the tempered flour back into the sauce, stirring all the while.  Cook at a very low boil for a few minutes while stirring.  If the sauce seems thick, add a small amount to broth at a time.  If it is too thin, let it reduce.  Turn off heat.  Add Capers and 1 Tbl UnSalted Butter.  Swirl until butter is melted.  Add juices from the plate with the chicken.  Swirl.  Add chicken to pan for about 5 minutes to reheat and finish cooking.  Top with Parsley.  Serve the chicken and drizzle with the sauce.

Raspberry Orange Buttermilk Biscuits

I basically took a MS recipe and made some major changes.  The first is that hers is made with Cheddar Cheese and Sage.  The second is I like to use Bread Flour for biscuits.  They are still tender because the gluten doesn't fully get developed and they are forgiving for the exact same reason.  When the gluten gets developed in a delicate baked good it becomes tough.

Preheat oven to 400.  Line a sheet pan with parchment paper.  Measure in a large bowl, 2 Cups Bread Flour, 1 tsp Kosher Salt, 4 tsp Baking Powder, 1/2 tsp Cream of Tartar and 1 Tbl Sugar.   This next step goes back to 7th grade cooking classes.  Pull out your pastry blends and cut in 1 Stick UnSalted Butter cut into small pieces.  When done cutting in, the mixture should resemble peas.  At this point add 1/2 Cup Dried Rapsberries (I like dried because they don't bleed but fresh can work too though I would freeze them).  Zest 1 Orange and add it to the bowl.  If you have pure orange oil, measure 2/3 Cup Buttermilk and add to it 1/2 tsp Pure Orange Oil.  Give it a stir. Quickly stir the wet ingredients with the dry and once able to be worked, dump into a floured surface.  I like to use a pastry cloth but the counter works fine, too.  Fold over and rotate a 1/4 turn 8-10 times until you have a 1-1 1/2 " tall disk.  Do not over work the dough.  Let the dough rest for 10 minutes. 

Cut using a biscuit cutter or a glass, cut shapes as close together as possible.  Take remaining dough and make a smaller disk and cut until all biscuits are cut.  Brush with 1/2 & 1/2 and dust with Sanding Sugar.  Place in oven for 10 -12 minutes or until golden.  Let rest for 5 minutes then serve!

BBQ Shrimp Seasoning

I just bought a case as I could no longer find this particular seasoning.  If you live locally it's $4 a pack.  If I have to mail it to you, it's $5 a pack.  Just send me a message goodchardonnay@gmail.com.  Thanks.

Simple Roasted Sweet Potatoes

I love to make these all year round.  I grilled 2 Pork Tenderloins on Thursday night.  We ate the smaller of the 2 and I was able to reheat the larger in the oven for about 20 minutes.  These potatoes were a perfect compliment to the leftovers.  Preheat oven to 350.  Peel and cut 2 Sweet Potatoes to similar sized chucks.  Add 3 Tbl Olive Oil to ovenproof skillet.  Toss potatoes in oil and place in oven for 1 hour and 10 minutes total.  After about 30 minutes turn potatoes over recoating with oil and rotate the pan.  After another 30 minutes, turn potatoes over again and Salt to taste.  I usually don't add Pepper but you can.  Cook for another 10-15 minutes. 
Let rest for 5 minutes before serving.  These offer a nice compliment of salty and sweet plus the color is always fabulous!  Great with all meats!

Blueberry Lemon Chiffon Pie

I have made this pie many times!  The basic recipe comes from a Food & Wine issue, August 1994, although I have made a few changes.  I would encourage you to use a pie crust recipe that you like and one that fits your pie dish.  I like to use a deep dish pie plate my mother gave us as a shower gift.  Pie dough in my opinion is one of the most tempermental (and frustrating) things to make.  Humidity in SE Louisiana can change a dough recipe faster than a lizard can eat a mosquito, so again work on a crust you can make in your environment.
Assume you made your crust dough.  Shape it to a disk and place it in plastic and refrigerate for a few hours.  Preheat oven to 450.  Let it sit out for about 15 minutes and roll to slightly larger than your pie dish.  Fold over the edge and crimp in some fashion.  Lightly press the tines of a fork in the bottom and sides of the dough without going all the way through.  Cover completely with foil.  You can weight down the crust with pie weights, beans or rice.  Bake for 20 minutes until lightly browned.  Remove foil and let rest.
Meanwhile get filling and chiffon made.  In saucepan, place 3 Cups Clean Blueberries and 5 TBL Sugar.  Cook for about 3-5 minutes, swirling the pan until berries create a sauce but still remain whole.  Place in strainer over a bowl and set aside. 

Preheat oven to 400.  Separate 4 Eggs into 2 bowls.  I like to use a hand mixer for the yolks and my stand mixer for the whites.  To the Yolks, add 4 TBL Superfine (Caster) Sugar and beat until thick and pale, about 2 minutes.  You can find Superfine Sugar at The Fresh Market or a high end grocer.  Zest 3 Large Lemons and set aside.  Juice the Lemons til you have 1/2 Cup Lemon Juice.  Gradually beat the lemon juice into the yolk mixture.  Stir in zest.  Transfer to a saucepan and cook over low heat stirring until thickened.  Transfer back to the original bowl while you beat the egg whites. 
Beat Egg Whites unitl foamy.  Add 1/8 tsp Salt and beat until soft peaks.  Add a total of 3 Tbl Superfine Sugar, 1/2 Tbl at a time.  Beat until glossy but not dry.  Fold 1/4 of the egg whites into the lemon yolk mixture.  Continue adding 1/4 of the egg whites until they are all folded in. 
Place Blueberries in the pie crust and drizzle with 3 Tbl of the reserved Blueberry Juice.  Top with Lemon Chiffon mixture and push against the pie crust sides.  Using the back of a spoon make decorative peaks.  Brush exposed crust with 1/2 & 1/2 and dust with Sanding Sugar.  Bake for 15 minutes.  Serve at room temperature with remaining blueberry sauce on the side. 
For these photos, I feel I over cooked my pie by about 5 minutes.  I checked it and it wasn't ready then when I went back it was darker than I like.  You can see it also pulled away from the crust slightly.  It still tasted good but it really bakes for just 15 minutes.