Chocolate Idiot Cake
Serving Size : 12
10 ounces bittersweet or semisweet chocolate -- (290 g) coarsely chopped
7 ounces butter -- (200 g) salted or unsalted, cut into pieces
5 large eggs -- at room temperature
1 cup sugar -- (200 g)
Preheat the oven to 350F (175C).
1. Butter a 9-inch (23 cm) springform pan* and dust it with cocoa powder, tapping out any excess. If you suspect your springform pan isn’t 100% water-tight, wrap the outside with aluminum foil, making sure it goes all the way up to the outer rim.
2. Melt the chocolate and butter in a double boiler (or microwave), stirring occasionally, until smooth. Remove from heat.
3. In a large bowl, whisk together the eggs and sugar, then whisk in the melted chocolate mixture until smooth.
4. Pour the batter into the prepared springform pan and cover the top of the pan snugly with a sheet of foil. Put the springform pan into a larger baking pan, such as a roasting pan, and add enough hot water to the baking pan to come about halfway up to the outside of the cake pan.
Bake for 1 hour and 15 minutes.
You’ll know the cake is done when it feels just set, like quivering chocolate pudding. If you gently touch the center, your finger should come away clean.
5. Lift the cake pan from the water bath and remove the foil. Let cake cool completely on a cooling rack.
Description:
"This cake is extremely rich, and tastes like the most delicious, silkiest, most supremely-chocolate ganache you’ve ever had. As mentioned, it’s equally good a few days later, and only an idiot could possibly mess it up.
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NOTES : Serve thin wedges of this very rich cake at room temperature, with creme anglaise, ice cream, or whipped cream.
Saturday, September 11, 2010
Upscale Macaroni and Cheese
Serving Size : 12
2 tb butter
3 ea red bell pepper -- medium dice
5 ea celery stalks -- chopped
1 1/2 c whipping cream
1 1/2 c half and half
1 lb blue cheese, crumbled
1 tsp celery seed
1 dash Cayenne
3 lg egg yolk
1/2 c celery leaf -- chopped
1 lb penne pasta
3/4 c Parmesan cheese -- freshly grated
Melt butter in heavy large skillet over medium-high heat. Add bell peppers and celery and sauté until just beginning to soften, about 7 minutes. Remove from heat. Season with salt and pepper.
Combine cream, half and half and blue cheese in heavy medium saucepan. Stir over low heat until cheese melts. Remove from heat. Add celery seeds. Season sauce with cayenne, salt and pepper. Beat yolks in medium bowl to blend. Gradually whisk in half of cheese sauce. Return mixture to saucepan and whisk to blend. Add celery leaves.
Butter 13 3/4x10 1/2x2 3/4-inch (4-quart capacity) oval baking dish. Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to same pot. Add sauce and vegetables; stir to blend. Transfer to baking dish. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature 1 hour before continuing.)
Preheat oven to 400°F. Sprinkle Parmesan over surface of pasta. Bake until pasta is heated through, sauce is bubbling and top is beginning to brown, about 25 minutes.
Description:
"Everyone's favorite childhood dish gets a sophisticated twist with the addition of red bell peppers, celery and blue cheese."
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Serving Size : 12
2 tb butter
3 ea red bell pepper -- medium dice
5 ea celery stalks -- chopped
1 1/2 c whipping cream
1 1/2 c half and half
1 lb blue cheese, crumbled
1 tsp celery seed
1 dash Cayenne
3 lg egg yolk
1/2 c celery leaf -- chopped
1 lb penne pasta
3/4 c Parmesan cheese -- freshly grated
Melt butter in heavy large skillet over medium-high heat. Add bell peppers and celery and sauté until just beginning to soften, about 7 minutes. Remove from heat. Season with salt and pepper.
Combine cream, half and half and blue cheese in heavy medium saucepan. Stir over low heat until cheese melts. Remove from heat. Add celery seeds. Season sauce with cayenne, salt and pepper. Beat yolks in medium bowl to blend. Gradually whisk in half of cheese sauce. Return mixture to saucepan and whisk to blend. Add celery leaves.
Butter 13 3/4x10 1/2x2 3/4-inch (4-quart capacity) oval baking dish. Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to same pot. Add sauce and vegetables; stir to blend. Transfer to baking dish. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature 1 hour before continuing.)
Preheat oven to 400°F. Sprinkle Parmesan over surface of pasta. Bake until pasta is heated through, sauce is bubbling and top is beginning to brown, about 25 minutes.
Description:
"Everyone's favorite childhood dish gets a sophisticated twist with the addition of red bell peppers, celery and blue cheese."
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Grilled Scallops with Curried Tomato Coulis
Serving Size : 2
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2 large shallots -- sliced thin
2 tablespoons olive oil
1 teaspoon mustard seeds
1 1/2 teaspoons curry powder
1/2 teaspoon sugar
6 plum tomatoes -- seeded and chopped
2 teaspoons balsamic vinegar
vegetable oil for brushing the grill pan
3/4 pound sea scallop
In a skillet cook the shallots in the olive oil over moderate heat, stirring, until they are softened, stir in the mustard seeds and the curry powder, and cook the mixture, stirring, for 1 minute. Stir in the sugar, the tomatoes, and salt and pepper to taste and cook the mixture, stirring, for 2 minutes, or until the tomatoes begin to release their juices. Stir in the balsamic vinegar and keep the coulis warm. Heat a well-seasoned ridged grill pan over moderately high heat until it is hot and brush it with vegetable oil. Add the scallops, patted dry, and grill them for 2 1/2 minutes on each side, or until they are just firm. Divide the coulis between 2 plates and top each serving with half the scallops.
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Serving Size : 2
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2 large shallots -- sliced thin
2 tablespoons olive oil
1 teaspoon mustard seeds
1 1/2 teaspoons curry powder
1/2 teaspoon sugar
6 plum tomatoes -- seeded and chopped
2 teaspoons balsamic vinegar
vegetable oil for brushing the grill pan
3/4 pound sea scallop
In a skillet cook the shallots in the olive oil over moderate heat, stirring, until they are softened, stir in the mustard seeds and the curry powder, and cook the mixture, stirring, for 1 minute. Stir in the sugar, the tomatoes, and salt and pepper to taste and cook the mixture, stirring, for 2 minutes, or until the tomatoes begin to release their juices. Stir in the balsamic vinegar and keep the coulis warm. Heat a well-seasoned ridged grill pan over moderately high heat until it is hot and brush it with vegetable oil. Add the scallops, patted dry, and grill them for 2 1/2 minutes on each side, or until they are just firm. Divide the coulis between 2 plates and top each serving with half the scallops.
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