Chocolate Éclairs

Chocolate Éclairs

This was my first Daring Bakers challenge and coincidentally it is also a dessert served on the Titanic. How convenient! I love it when my posts come together. :) For our Titanic dinner, we originally chose to serve French Vanilla Ice cream rather than the chocolate éclairs. Now that I have made these, I will feature them for our dessert next time around. I had a wonderful time making these and I must admit, I had an even better time eating one. Ok, two. Fine, I had three. But in my defense, they are 1/2 the size of a normal éclair so I only really ate one and a half. That's my story and I'm sticking to it.

The Daring Bakers recipe called for a chocolate pastry cream but I used the French Vanilla pastry cream recipe from the Titanic book instead. These éclairs are wonderful and well worth the work and a messy kitchen. Thank you Tony and Meeta, this month's hosts, for picking such a great challenge!

Makes: 20-24

Ingredients:
Pâte à Choux
French Vanilla Pastry Cream
Chocolate Glaze
White Chocolate to garnish

Assembling the éclairs:
1. Slice the éclairs horizontally, using a serrated knife and a gently sawing motion. Set aside the bottoms and place the tops on a rack over a piece of parchment paper.

2. The glaze should be barely warm to the touch (between 95 – 104 degrees F or 35 – 40 degrees C, as measured on an instant read thermometer). Spread the glaze over the tops of the éclairs using a metal icing spatula. Allow the tops to set and in the meantime fill the bottoms with the pastry cream.

3. Pipe or spoon the pastry cream into the bottoms of the éclairs. Make sure you fill the bottoms with enough cream to mound above the pastry. Place the glazed tops onto the pastry cream and wriggle gently to settle them.

4. Grate some white chocolate over each éclair to garnish. The éclairs should be served as soon as they have been filled.

Pâte à Choux
Recipe Adapted from Pierre Hermé

Ingredients:
1/2 cup whole milk
1/2 cup water
1/2 cup unsalted butter, cut into 8 pieces
1/4 teaspoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
5 large eggs, at room temperature

Directions:
1. Preheat your oven to 375 degrees F. Divide the oven into thirds by positioning the racks in the upper and lower half of the oven. Line two baking sheets with waxed or parchment paper.

2. In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the boil.

3. Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium and start to stir the mixture vigorously with a wooden spoon. The dough comes together very quickly. Do not worry if slight crust forms at the bottom of the pan, it’s supposed to. You need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the dough will be very soft and smooth.

4. Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using your handmixer or if you still have the energy, continue by hand. Add the eggs one at a time, beating after each egg has been added to incorporate it into the dough. You will notice that after you have added the first egg, the dough will separate, once again do not worry. As you keep working the dough, it will come back all together again by the time you have added the third egg. In the end the dough should be thick and shiny and when lifted it should fall back into the bowl in a ribbon.

5. The dough should be still warm. It is now ready to be used for the éclairs as directed above.

6. Fill a large pastry bag fitted with a 2/3 plain tip nozzle with the warm cream puff dough. Pipe the dough onto the baking sheets in long, 4 to 4 1/2 inches chubby fingers. Leave about 2 inches space in between each dough strip to allow them room to puff. The dough should give you enough to pipe 20-24 éclairs.

7. Slide both the baking sheets into the oven and bake for 7 minutes. After the 7 minutes, slip the handle of a wooden spoon into the door to keep in ajar. When the éclairs have been in the oven for a total of 12 minutes, rotate the sheets top to bottom and front to back. Continue baking for a further 8 minutes or until the éclairs are puffed, golden and firm. The total baking time should be approximately 20 minutes. Notes: The éclairs can be kept in a cool, dry place for several hours before filling.

French Vanilla Pastry Cream
Adapted from the Titanic Kitchen

Ingredients:
6 egg yolks
1/2 cup granulated sugar
5 tablespoons all purpose flour
2 cups whole milk
1 vanilla bean, halved lengthwise
1 tablespoon butter
1/2 cup whipping cream

Directions:
1. In a bowl, whisk together egg yolks and 1/4 cup of the sugar for 2 minutes or until pale yellow. Adding flour in 3 additions, stir until well mixed.

2. In a saucepan, heat the milk, remaining sugar and vanilla bean over medium heat, stiring often until the sugar is dissolved and small bubbles begin to form around the edges of the pot. Stiring constantly, pour about 1/3 of the milk mixture into egg mixture and stir until thoroughly combined. Pour egg mixture into remaining milk and cook, stiring, for 3 to 4 minutes or until mixture begins to bubble. Reduce the heat to low and continue cooking, stiring, until mixture begins to mound and hold its shape; remove from heat.

3. Stir in butter and remove the vanilla bean. Transfer to a bowl, cover with plastic wrap touching the surface of the custard and cool to room temperature.

4. Beat whipping cream until stiff; add a large dollop of cream to the cooled pastry cream and fold in; add remaning whipped cream and fold in until almost combined. Place in the refrigerator until completely chilled.

Chocolate Glaze
Recipe by Pierre Hermé

Makes 1 cup

Ingredients:
1/3 cup heavy cream
3 1/2 oz bittersweet chocolate, finely chopped
4 teaspoons unsalted butter, cut into 4 pieces, at room temperature
7 tablespoons Chocolate Sauce (recipe below), warm or at room temperature

Directions:
1. In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon or spatula.

2. Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce.

Chocolate Sauce
Recipe by Pierre Hermé

Makes: 1 1/2 cups

Ingredients:
4 1/2 oz bittersweet chocolate, finely chopped
1 cup water
1/2 cup crème fraîche, or heavy cream
1/3 cup sugar

Directions:

1. Place all the ingredients into a heavy-bottomed saucepan and bring to a boil, making sure to stir constantly. Then reduce the heat to low and continue stirring with a wooden spoon until the sauce thickens.

2. It may take 10 to 15 minutes for the sauce to thicken, but you will know when it is done when it coats the back of your spoon.

Poached Salmon with Mousseline Sauce

Poached Salmon with Mousseline Sauce

For our Titanic dinner entree we chose a poached salmon with Mousseline sauce. The book says the following about the dish:

"The menu for the last dinner contains only one fish entry, but it is an unbeatable one: lightly poached Atlantic salmon topped with a rich Mousseline sauce and garnished with sliced cucumbers. A Mousseline sauce is simply a classic hollandaise to which some whipped cream has been added."

This is yet another posh dish for a very posh crowd. My Titanic crowd loved it.

Serves: 6

Ingredients:
6 cups Basic Court Bouillon (see recipe below)
6 salmon fillets
30 very thin slices of English cucumber
6 sprigs fresh dill

Mousseline Sauce
2/3 cup melted unsalted butter
3 tablespoons water
3 egg yolks
1/4 teaspoon each salt and pepper
1 tablespoon lemon juice
2 tablespoons chopped fresh dill
1/4 cup lightly whipped cream

Directions:
1. In large shallow pot, heat court bouillon until just below boiling point. Using a slotted spoon or spatula, gently place salmon into bouillon. Add water if needed to completely cover the fish. Poach fish for 3-5 minutes or until opaque on the outside and still coral-colored in the center.

2. Prepare the Mousseline sauce. Using a spoon, skim froth from the surface of the melted butter and discard. Allow butter to cool slightly.

3. On top of a double boiler or heatproof bowl, whisk water and egg yolks together with salt and pepper for 30 seconds or until pale yellow and frothy. Over barely simmering water, whisk mixture for 3 minutes or until it draws a ribbon for 5 seconds.

4. Remove pan from heat; whisk in warm butter, 1 tablespoon at a time, until sauce begins to thicken. Still whisking, pour remaining butter into sauce in a slow steady stream. Stir in lemon juice and dill. Allow the sauce to cool slightly. Gently fold in whipped cream. Adjust the seasoning to taste. Keep warm by setting over a pot of warm water.

5. Arrange poached salmon on warmed plates. Spoon sauce down center of each piece of fish so that the border of the flesh remains visible. Top each fish with 5 slices of cucumber and top the cucumber with more sauce.

Basic Court Bouillon

Ingredients:
7 cups water
1 carrot, sliced
1 small onion, chopped
6 peppercorns
1 bay leaf
1/4 cup parsley
1 teaspoon of salt
1 1/4 cup dry white wine

Directions:

1. In a large pot combine all the ingredients and bring to a boil over high heat.

2. Reduce heat and simmer for 30 minutes. Strain. Keeps tightly covered in refrigerator, for up to a week.

Asparagus Salad with Champagne-Saffron Vinaigrette

Asparagus Salad with Champagne-Saffron Vinaigrette

As part of the entree for our Titanic dinner, we served Asparagus Salad with Champagne-Saffron Vinaigrette. The dressing is very posh but incredibly simple to prepare. On the Titanic, the asparagus would have been presented on elongated dishes and served with special asparagus tongs. Very posh, no?

Serves: 6

Ingredients:
1 1/2 lbs asparagus
1/4 teaspoon saffron threads
1 1/2 tablespoons champagne vinegar
1/2 teaspoon Dijon mustard
Pinch of granulated sugar
3 tablespoons extra virgin olive oil
Salt and Pepper to taste
1/2 sweet red or yellow pepper, finely diced

Directions:
1. Holding asparagus halfway up stalk, snap off woody ends at the natural breaking point and discard.

2. In a wide, deep skillet or large pot of boiling salted water, cook asparagus for 3 to 5 minutes or until they are tender but not limp.

3. Drain the asparagus and run under cold water until completely cooled; drain well.

4. Meanwhile, in a large bowl, stir saffron into 1 teaspoon of boiling water; let stand for 2 minutes or until the threads have softened.

5. Stir in champagne vinegar, mustard and sugar. Whisking, drizzle in olive oil.

6. Season with salt and pepper to taste. Add asparagus and diced pepper; toss to coat. Serve in individual dishes.

Spring Pea and Mint Soup

Spring Pea and Mint Soup
Recipe by Dragon

Last year, I went with some friends and their children, Jasmine and Ryan, to a Titanic exhibit in Toronto. It was facinating and very moving. At the end of the exhibit we visited a gift shop that had all things Titanic. Ryan found a book for me. It's called; Last Dinner On The Titanic by Rick Archbold and Dana McCauley. The tag line was 'Menus and Recipes from the Great Liner'. I was hooked.

The book contains original menus, authentic recipes and beautiful illustrations and photos. This book accurately re-creates what it was like to dine on the Titanic. Over fifty dishes are featured from the Titanic's menus. Each recipe has been researched from period sources and carefully tested for modern kitchens. The books has suggestions for setting the mood, decorating the table and presenting each dish. All this assists in re-creating the elegance and style of the Titanic.

We decided that day that we had to have a Titanic dinner. A couple of months later we had our big night. We got all dressed up and set the table with the best china. We chose recipes from the second class menu and my little sous chefs, Ryan and Jasmine helped me cook. We all had a blast preparing and eating the dinner. Last month, for Ryan's birthday, we decided to have another Titanic dinner. I can never say no to Ryan. So, we brought out the book and decided on dishes from the first class menu. We dined outside on the 'deck of the Titanic' and it was a wonderful night.

Over the next 3 days, I'll feature some of the dishes we made for our dinner.

For our first course, we had a Spring Pea and Mint Soup. The version in the book didn't appeal to my young sous chefs so I created this version for us. They approved. :)

Serves: 6

Ingredients:
1 tablespoon unsalted butter
1 small onion, chopped
2 large potatoes, peeled and quartered
4 cups chicken broth, low sodium
2 1/2 cups water
3 cups of frozen peas
1/2 cup of mint, chopped
Salt and Pepper to taste
mint leaves to garnish
sour cream to garnish

Directions:
1. In a large soup pan, melt the butter and add the onions. Cook the onions until they are translucent.

2. Add the pototoes, broth and water. Bring the soup to a boil, then reduce the temperature to a medium heat. Cover the pan and simmer until the potatoes are cooked. This should take about 15 minutes.

3. Add the peas and bring the soup back to a boil. Add the mint. Remove the soup from the heat.

4. Transfer the soup to a blender and blitz the soup until it is smooth. Add salt and pepper to your taste.

5. Garnish the soup with a small scoop of sour cream and top it with a mint leaf. Serve immediately.

Potato, Leek and Gruyère Tart

Potato, Leek and Gruyère Tart
Recipe by Dragon

This recipe was inspired by a comment on my Zucchini, Tomato and Herb Tart from one of my readers, Dee from Choos & Chews. Dee said that in her tarts she uses bacon and leeks. This got my mind racing with ideas and this is what I came up with. It's really delicious. Thanks Dee!

Serves: 4 - 6

Ingredients:
1 sheet of puff pastry, thawed
4 stips of bacon, cut in 1/2 inch pieces
3 pototoes, peeled and thinly sliced (I used a mandolin)
2 leeks, cleaned, top halves removed, sliced thinly 1 tablespoon rosemary, chopped
1/2 tablespoon thyme, chopped
2 eggs, beaten
1 teaspoon dijon mustard
2 tablespoons heavy cream
1/2 cup Gruyère cheese, shredded
Salt and pepper to taste

Directions:
1. Preheat oven to 375 Degrees.

2. Roll out puff pastry to 11"x11". Transfer the pastry to a 9 inch tart pan (with removable bottom). Tuck in the pastry around the edges but leave enough to take into account shrinkage during baking.

3. In a medium pan, saute the bacon pieces over medium/high heat. Once crisp, remove the pieces to a bowl.

4. To the bacon fat, add the potatoes and leeks. Season with salt and pepper. Cook for about 5 minutes until the leeks are translucent.

5. Add cooked bacon and herbs to the pan and stir gently to combine. Remove from the heat.

6. Add the pototo mixture to the tart shell and spred evenly.

7. In a new bowl, whisk together eggs, mustard, cream and cheese. Pour evenly over the potatoes.

8. Garnish the top of the tart with sliced red peppers and season with fresh cracked pepper.

9. Bake the tart in the center rack of the oven for 45-50 minutes or until the crust is golden brown. Let it cool for 5 minutes before serving.

Roasted Corn with Chili Lime Butter

Roasted Corn with Chili Lime Butter
Recipe by Dragon

I must admit I was someone who would prepare corn by putting it in a big pot of boiling water. Now, the only way I'll eat corn is if it's roasted in it's own husk. Instead of losing flavour in the water, all the wonderful corn goodness stays in the corn. Why would you cook corn any other way? The Chili Lime Butter is a wonderful topping for this corn. I love the colour of the butter and it tastes amazing.

Makes: 4

Ingredients:
4 ears of corn still in their husks
1/4 cup butter, softened
zest of one lime
juice of half a lime
1/4 teaspoon dried hot pepper flakes
1/4 teaspoon chili powder

Directions:
1. Preheat the oven to 350 degrees.

2. To a cookie sheet add the corn and set in the middle of the oven. Cook for 35-40 minutes.

3. While the corn is roasting, make the chili butter. Combine the rest of the ingredients and mix until it's well blended.

4. Put the butter in a bowl and refrigerate until the corn is roasted.

5. Carefully remove the husks and silk off the corn and serve immediately with the butter.

Saffron Risotto with Red Pepper and Crispy Leeks

Saffron Risotto with Red Pepper and Crispy Leeks
Recipe by Dragon

Sometimes, the first time is the charm. Usually it takes a few attempts at a recipe before I think it's just right. With this one, it was perfect with the first try. Not bad, if I do say so myself. :) I love a warm, tender and creamy risotto. There is almost nothing better or more comforting I can think of to eat. I hope you enjoy it.

Serves: 4

Ingredients:
4 cups chicken broth, low sodium
1/4 teaspoon saffron
3 tablespoons unsalted butter
1 cup finely chopped leeks, sliced thinly
2 garlic cloves, minced
1 cup arborio rice
1/2 cup dry White wine
1/2 red pepper, finely diced
1/2 cup grated Parmesan
Salt to taste

Directions:
1. Bring the broth and saffron to a simmer over medium-high heat. Cover the broth and keep it over very low heat.

2. Melt the 2 tablespoons butter in a heavy large saucepan over medium heat. Add the leeks and saute until they have carmelized and are crispy. Remove the leeks reserve in a small bowl.

3. To the pan, stir in the garlic and red pepper. Saute for 30 seconds. Stir in the rice and cook for about 2 minutes until the rice is toasted.

3. Add the wine and stir until it is absorbed.

4. Add 3/4 cup of hot broth and simmer over medium-low heat until the liquid is absorbed. Stir often. Keep adding 3/4 cup of hot broth until all the broth is absorbed but the rice is tender and creamy.

5. Add the 1/2 cup of Parmesan and last tablespoon of butter. Stir until the cheese and butter have melted into the rice.

6. Season with salt to taste. Spoon the risotto into bowls. Sprinkle the top of the risotto with reserved crispy leeks.

Chocolate Chip Toffee Cookies

Chocolate Chip Toffee Cookies
Recipe by Dragon

I have been making these cookies for years and they are always a hit. For me, this is the perfect chocolate chip cookie. They are crunchy on the outside and soft and chewy on the inside. These cookies are the most perfect about 20 minutes after they've come from the oven. I hope you enjoy these cookies.

Makes 3 - 4 dozen cookies

Ingredients:
1 cup of butter, soften
1 cup of brown sugar
1/2 cup of white sugar
1 egg
1 egg yolk
2 teaspoon vanilla
2 tablespoon of strong coffee (liquid)
2 1/4 cup of flour
1/4 teaspoon of salt
1 teaspoon baking soda
pinch of cinnamon
1 cup chocolate chips
1/2 cup toffee bits

Directions:
1. Beat together butter and sugars until creamy. Add eggs (1 at a time), vanilla and coffee and mix well.

2. Combine in a separate bowl, flour, salt and baking soda. Mix dry ingredients into the wet ingredients. Don't over mix!

3. Add chocolate chips and caramel chips.

4. Chill the cookie dough for 1/2 an hour. Preheat oven to 375.

5. Drop the cookies about 2 inches apart on a greased cookie sheet. Bake in the middle of your oven for 12-14 minutes (depending on your oven) or until the tops start to turn golden.

6. Remove from oven and let sit on the tray for 2 minutes. Transfer cookies to cooling rack.

Tuscan Shrimp with White Beans

Tuscan Shrimp with White Beans
Adapted from Michael Chiarello

My friend Tanya is in Italy right now and I'm so jealous. I hope she remembers to bring me back a present. Something shiny! I can't be there with her right now so, I thought I would visit Italy through my kitchen. This recipe blew me away.

Serves: 4

Ingredients:
3 cups canned white kidney beans
1/4 cup plus 2 tablespoons extra-virgin olive oil
16 large shrimp, peeled (tail left on) and deveined 4 cloves garlic, sliced
1/2 teaspoon chili flakes
1 cup peeled, seeded and diced fresh tomato, canned or fresh
1 cup whole basil leaves
1 tablespoon lemon juice
Salt and freshly ground black pepper
2 tablespoons Italian flat-leaf parsley, chopped
Best-quality extra-virgin olive oil, for drizzling

Directions:
1. Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them.

2. Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.

3. Heat 1/4 cup oil in a large skillet over high heat. Add the shrimp, season with salt and cook for about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl.

4. Add the garlic to the pan and saute until the garlic browns. Add chili flakes and cook for 1 minute. Add the tomato and basil and stir briefly, then add the lemon juice.

5. Season with salt and pepper. Cook for about 1 minute, and then stir in the shrimp. Toss well and cook briefly to reheat the shrimp. Remove the shrimp mixture to a plate and sprinkle with parsley.

6. Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the shrimp. Serve warm.

Herb Stuffed Tomatoes

Herb Stuffed Tomatoes
Recipe by Dragon

I brought these stuffed tomatoes to a friend's dinner party this past weekend. I wanted something I could assemble at home and just bake off at the dinner. It is an easy and elegant side dish. This is a perfect dish to mix and match whatever herbs and cheeses you have on hand.

Serves: 6

Ingredients:
6 medium vine tomatoes
1/4 cup parsley, chopped
1/4 cup oregano, chopped
1 tablespoon fresh thyme
1/2 cup Italian-style bread crumbs
1/3 cup cheddar, grated
1/3 cup mozzarella cheese, grated
1/3 cup Parmesan cheese, grated
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil

Directions:
1. Preheat the oven to 375 F.

2. Cut a small slice off the end of the tomatoes to allow them stand up on their own. Cut the tops off the tomatoes. With a small spoon, scoop out the pulp and seeds. Be careful not to pierce the skin. Discard the seeds and chop up the pulp.

3. Combine the pulp, herbs, bread crumbs, cheeses and pepper and mix until combined.

4. Fill each tomato with the herb and cheese mixture and place in a greased casserole dish.

5. Drizzle the top of each tomato with some olive oil. Bake until the tops are brown, about 20-25 minutes.

My First Award

My First Award!

I'm so excited. One of my readers has given me an award. Rajani from Vegetarian In Me gave me the Arte y Pico award. Isn't it lovely?

According to the information about the award; a blogger deserves this award because the content of their blog is creative, interesting, and they inspire the blogging community.

I'm blushing. Thank you Rajani.

Bridal Shower Cake

Bridal Shower Cake

My cousin's bridal shower was this past weekend and I was asked to make the shower cake. Yikes, no pressure! I wanted it to be perfect and beautiful. I decided to make a chocolate cake with a raspberry jam filling because it is my cousin's favourite. For the decoration I used a combination of buttercream icing and fondant.

The cake took me 3 hours to make and decorate and it was gone in 10 minutes. :) I think it turned out pretty good.

Chocolate Cake
Adapted from www.wilton.com

I doubled this basic recipe to make two cakes and filled the middle with 1 1/2 cups of raspberry jam.

Makes: One 13 x 9 inch cake.

Ingredients:
1 cup semi-sweet chocolate
3/4 cup butter
1 1/2 cups sugar
3 eggs
2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups milk

Directions:
1. Preheat oven to 350°F. Grease and flour a 13 x 9 inch pan.

2. Melt chocolate chips and butter together in a saucepan over low heat. Stir until chocolate is completely melted.

3. Pour into mixer bowl. Add sugar; beat until well blended.

4. Beat in eggs, one at time. Add vanilla.

5. Stir in 1/2 cup flour, baking soda and salt; mix well.

6. Add remaining flour and milk; mix until smooth. Pour into prepared pan.

7. Bake 40-45 minutes or until cake tests done. Place pan on cooling rack to cool completely before decorating.

Buttercream Icing
Adapted from www.wilton.com

Again, I doubled this recipe to get enough icing to cover and decorate the cake. One batch was a medium consistency and other was a thin consistency.

Makes: 3 cups

Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter softened
1 teaspoon vanilla
4 cups confectioner's sugar sifted
2 tablespoons water

Directions:(Medium Consistency)

1. In large bowl, cream shortening and butter with electric mixer.

2. Add vanilla.

3. Gradually add sugar, one cup at a time, beating well on medium speed.

4. Scrape sides and bottom of bowl often.

5. When all sugar has been mixed in, icing will appear dry.

6. Add water and beat at medium speed until light and fluffy.

7. Keep bowl covered with a damp cloth until ready to use.

8. For best results, keep icing bowl in refrigerator when not in use.

For thin (spreading) consistency icing, add an additional 2 tablespoons of water to the icing.

Chocolate Zucchini Cake

Chocolate Zucchini Cake
Adapted from About.com

I brought this cake into work yesterday as part of my "required" birthday treats for my co-workers. From the comments I received, it was a big hit. This cake is lovely and the most beautiful part is the inside. I love the little green flecks of zucchini in amongst all the chocolate. This cake is so moist and dense and chocolaty. And with all that zucchini, it's just got to be healthy. That's my story and I'm sticking to it.

Serves: 12

Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 cup unsweetened cocoa
3 eggs
1 1/2 cups granulated sugar
1/2 cup vegetable oil
3/4 cup buttermilk
1/2 pound raw zucchini, shredded and drained
1 teaspoon vanilla extract
1 cup walnuts, coarsely chopped
1 cup heavy cream
1 1/2 cups semi-sweet chocolate chips

Directions:

1. Preheat oven to 350°. Generously grease and flour a 10-inch Bundt pan.

2. Sift flour with baking powder, baking soda, salt, cinnamon, and cocoa; set aside.

3. In a large mixing bowl, beat eggs until light in color and fluffy. Gradually beat in granulated sugar until light and fluffy. Add oil and vanilla. Beat until well blended.

4. With mixer at low speed, beat in the sifted dry ingredients in 3 additions, alternating with the buttermilk.

5. Fold zucchini into the cake mixture along with walnuts.

6. Spoon cake batter into prepared Bundt pan and bake for 55 to 60 minutes, or until a wooden toothpick inserted in center comes out clean.

7. Allow the cake to cool in the pan for 15 minutes. Invert the cake onto a cooling rack and allow the cake to cool completely.

8. While the cake is cooling, prepare the chocolate glaze. Heat the cream until it just comes to a boil.

9. Pour the cream over the chocolate and stir until the chocolate is melted. Set aside until the cake is completely cooled.

10. When the cake is completely cooled, cover the top of the cake and sides with the glaze. Refrigerate the cake for at least an hour to set the glaze.

Cherry & Peach Sour Cream Muffins

Cherry & Peach Sour Cream Muffins
Recipe by Dragon

Happy Birthday to Me! Yes, today is my ##'th birthday. :) At my office the birthday boy/girl is "required" bring in treats. Fortunately, I don't mind one bit. I made a few treats to take into work. The first of the treats were these delicious and moist Cherry & Peach Sour Cream muffins. Aren't they lovely?

Makes: 18

Ingredients:
2 eggs
1/2 cup melted butter
1 cup sugar
1 cup sour cream
2 1/4 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup fresh peaches, peeled and coarsely chopped 1/2 cup cherries, pitted and chopped coarsely
5 cherries, pitted and quartered

Directions:
1. Preheat the oven at 350 degrees.

2. Mix together eggs, melted butter, sugar and sour cream.

3. Sift together flour, baking powder, baking soda, salt and cinnamon.

4. Add peaches and chopped cherries to the dry ingredients. Toss to coat the fruit.

5. Fold fruit and dry ingredients into the egg mixture and mix until just blended.

6. Line muffin tins with paper liners, spoon in mixture. Garnish the top of each muffin with a cherry quarter. Sprinkle the tops with a little sugar.

7. Bake for 25-30 minutes or until they begin to turn golden.

Bacon Cheeseburger Pizza

Bacon Cheeseburger Pizza
Recipe by Dragon

Sometimes you just have to give in to your cravings. Right? Who's with me? The other day I was craving a cheeseburger but instead of driving to the nearest burger joint, I stayed home and made my bacon cheeseburger pizza. Everything you love in a cheeseburger but on a pizza instead of a bun. There is only one word to describe this pizza; indulgent! You're going to love it. :)

Makes: 12 slices

Ingredients:
24 oz pizza dough (I used the pizza dough from Artisan Bread In Five Minutes A Day book)
1/3 cup BBQ Sauce
1/2 cup onions, sliced
3/4 cup mushrooms, sliced
1 teaspoon fresh thyme, chopped (optional)
1 1/2 cups lean ground beef, cooked
2 plum tomatoes, seeded and sliced
1/2 cup cheddar cheese, shredded
1/2 cup mozzarella cheese, shredded
4 slices applewood smoked bacon, cut in 1 inch pieces
Salt and pepper to taste

Directions:
1. Preheat oven with a pizza stone to 375 degrees.
2. Sauté onions and mushrooms until the onions are soft and caramelized. If you have some thyme, added it to the onion mixture for extra flavour.

3. Roll out a piece of dough flat and thin. The pizza should fit the pizza stone with about 2 inches around of space. There is no need to let the dough rest.

4. Spoon the BBQ sauce on top of the pizza dough and spread evenly.

5. Top the BBQ sauce evenly with ground beef, onions, mushroom, tomato slices, bacon and cheeses.

6. Transfer the pizza to the pizza stone and bake for 20-25 minutes or until the cheese is golden and bubbly.

7. Allow the pizza to cool slightly before slicing it.

Cucumber and Tomato Salad with Basil and Dill

Cucumber and Tomato Salad with Basil and Dill
Recipe by Dragon

This is the salad I served with my Grilled Steak with Mushroom Tarragon Sauce. I used a little dill and basil in this simple salad. It turned out so fresh and lovely that I think I'll be making it again and again. Sometimes, simplicity is best. I hope you enjoy it.

Serves: 2

Ingredients:
1/2 english cucumber, peel on and cut into small cubes
1 1/2 cups cherry or grape tomatoes, cut in half
1 tablespoon fresh basil, chopped
1 teaspoon fresh dill, chopped
juice of half a lemon
2 tablespoons olive oil
Salt and Pepper to taste

Directions:

1. Combine cucumber, tomato and herbs in a bowl.

2. Dress the salad with the lemon juice and olive oil to just coat the tomatoes and cumbers.

3. Season the salad with salt and pepper to taste.

Herbed Roasted Potatoes

Herbed Roasted Potatoes
Recipe by Dragon

These are the herb roasted potatoes I served with my Grilled Steak with Mushroom Tarragon Sauce. Steak and roast potatoes are a perfect combination. The secret to getting my potatoes crispy on the outside and tender on the inside is butter and a pinch of sugar. The butter gives the potatoes a really crispy outside. The sugar adds to the rich golden brown colour. Give it a try. It really works.

Serves: 2

Ingredients:
2 large yukon gold potatoes, washed and cut into 1 1/2 inch chunks
1/2 tablespoon fresh rosemary, chopped
1/2 tablespoon fresh thyme, chopped
1 teaspoon fresh oregano, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
pinch of sugar
2 tablespoons butter, melted

Directions:
1. Preheat oven to 400°.

2. Put all the ingredients into a bowl and mix until well combined.

3. Place potatoes in a single layer on a non-stick baking sheet. Bake for 15 minutes.

4. Turn the potatoes over and bake for another 15 minutes.

5. Turn a final time and bake for a remaining 10 minutes until the potatoes golden brown and crispy.

Grilled Steak with Mushroom Tarragon Cream Sauce

Grilled Steak with Mushroom Tarragon Cream Sauce
Recipe by Dragon

Serves: 2

Yesterday was the first day I've been able to spend at home just relaxing in a long time. I thought I would treat myself to one of my favourite meals. Grilled steak with a Mushroom Tarragon Cream sauce served with my herb-roasted potatoes and a fresh cucumber and tomato salad. It was a wonderful treat.

I had planned to go out for a long walk after lunch but the weather had other plans. The sky became dark, the thunder began to roll and the clouds opened up with a strong downpour. So, I crawled into my bed, listened to the rain beating against my window and took a long nap instead.

It was a great day.

Ingredients:
2 steaks
1 tablespoon unsalted butter
1 shallot, chopped
1 1/2 cups mushrooms, sliced
1/3 cup dry white wine
1 tablespoon lemon juice
1/4 cup whipping cream, room temperature
2 tablespoons fresh tarragon, chopped
Salt and Pepper to taste

Directions:
1. Preheat your grill to medium/high. Season the steaks with salt and pepper.

2. Grill the steaks until they are done to your liking. Take the steaks off the grill and allow them to rest on a plate tented with foil.

3. In a saucepan combine half of the butter, shallots and mushrooms over medium heat. Cook until the shallots are translucent.

4. Add the wine and lemon juice and cook for another 3 minutes until the wine is reduced by half.

5. Add any juices from the reserved steaks, cream and tarragon. Cook for another minute.

6. Add the last bit of butter and cook until it has melted into the sauce.

7. Taste the sauce and season it with salt and pepper.

8. Serve sauce, spooned over each steak.

Potato and Tomato Pesto Salad

Potato and Tomato Pesto Salad
Recipe by Dragon

This dish is the perfect barbeque or picnic salad. All the ingredients are able to stay out for a long time, but it is so delicious, you won't have to worry about that. I brought this salad to a barbeque on the weekend and it was well received, even by the kids. I love eating this salad when the potatoes are still warm but it tastes great even at room temperature. Try it with some grilled chicken or pork.

Makes: 4-6

Ingredients:
1 pound of yukon gold potatoes, cut into 1/2 inch pieces
1 cup grape tomatoes, halved
4 slices, bacon, cooked and crumbled into big pieces
1/4 cup pine nuts, toasted
1/3 cup fresh pesto (click to get pesto recipe)
salt and pepper to taste

Directions:

1. Cook potatoes in a pot of salted boiling water until they are fork tender. Drain pototoes and transfer the potatoes back to the pot.

2. While the potatoes are still hot, add tomatoes and pesto. Stir until the pototoes and tomatoes are covered with the pesto.

3. Add the bacon pieces and toasted pine nuts. Stir gently to combine. Season with salt and pepper to taste.

4. Serve warm or at room temperature.


This is my entry to the summer version of Waiter There's Something In My....Picnic.

Fresh Pesto

Fresh Pesto
Recipe by Dragon

I love Pesto and it's always a treat when I can make my own. With the abundance of basil in my garden this year, I was able to make several batches this weekend. My friends are going to love me. I can't get enough of the deep rich colour. I like to add parsley in addition to the basil to create a milder tasting pesto.

Makes: 1 1/2 cups

Ingredients:
1 1/2 cups fresh basil leaves, packed tightly
1/2 cup parsley, packed tightly
1/2 teaspoon kosher salt
4 cloves garlic, coursely chopped
1/8 teaspoon pepper
1/3 cup pine nuts
1/2 cup extra-virgin olive oil
3/4 cup Parmesan cheese, freshly grated
1 tablespoon unsalted butter

Directions:
1. In a food processor, combine basil, parsley, salt, garlic, pepper and pine nuts. Pulse to until the basil mixture is finely chopped.

2. Turn the food processor on and add the olive oil slowly until the basil mixture.

3. Add butter and cheese. Pulse until the cheese and butter are blended into the basil mixture.

4. The pesto should be stored in an air tight container and can be stored for up to one week in the refrigerator.

Raspberry and Blackberry Galette

Raspberry and Blackberry Galette
Recipe by Dragon

I absolutely love simple desserts made with fresh berries. The rustic look of this berry galette is sure to please. It takes just minutes to put together. I like to serve this galette warm with a simple vanilla ice cream.

Serves: 4-6

Ingredients:
1 puff pastry sheet, thawed
1 1/2 cups raspberries
1 1/2 cups blackberries
zest of one lemon
1 tablespoon lemon juice
3 tablespoons sugar
1/2 teaspoon cinnamon
1 egg, beaten
1 tablespoon milk
1 tablespoon sugar
2 tablespoons seedless raspberry jam

Directions:
1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

2. Rollout puff pastry to a 11" x 11" square. Transfer to prepared baking sheet.

3. In a bowl, combine the berries, lemon zest, lemon juice, cinnamon and sugar. Stir gently.

4. Place the berry mixture in a mound at the centre of the puff pastry, leaving a 2 1/2" edge around. Try to leave any excess juice in the bowl.

5. Gather the edges of the puff pastry towards the centre around the berries.

6. Combine the egg and milk. Brush the puff pastry with the egg wash. Sprinkle sugar the top of the pastry.

7. Bake for 30-35 minutes or until pastry is golden.

8. Heat the jam in the microwave for 1 minute until it is runny. Brush the top of the berries gently with the jam to give them some shine.

9. Let stand 10 minutes before serving.

Balsamic Blueberries & Peaches with Black Pepper

Balsamic Blueberries & Peaches with Black Pepper
Adapted from Gourmet, Lillian Chou

I have one word to describe this recipe. Wow! I had blueberries and peaches in my refrigerator that needed to be used. Lacking my own inspiration, I turned to the internet for ideas and I landed on this recipe. What caught my attention was the black pepper. Now I know what you're thinking but trust me on this one, you will love it. This warm fruit syrup on cold vanilla bean ice cream is magic.

Makes: 4

Ingredients:
3 tablespoons sugar, or to taste
2 tablespoons balsamic vinegar
2 cups blueberries
4 large peaches, sliced
1/4 - 1/2 teaspoon black pepper (start with 1/4 and add more to suit your taste)

Directions:
1. Boil sugar, balsamic vinegar and 1 cup of blueberries in a medium saucepan. Stir for 1 minute and remove from heat.

2. Combine remaining blueberries with the peach slices in a large bowl. Toss fruit with hot blueberry balsamic syrup and black pepper.

3. Add more sugar to taste (I didn't need anymore sugar).

4. Let the fruit stand for 10 minutes. Serve warm with vanilla bean ice cream (see recipe below)

David Lebovitz's Vanilla Bean Ice Cream

Makes: About 1 quart

Ingredients:
1 cup milk
A pinch of salt
3/4 cups sugar
1 vanilla bean
5 egg yolks
2 cup heavy cream
A few drops of vanilla extract

Directions:
1. Heat the milk, salt, and sugar in a saucepan. Split the vanilla bean lengthwise and scrape the seeds into the milk with the tip of a paring knife. Add the bean pod to the milk.

2. Stir together the egg yolks in a bowl and gradually add some of the warmed milk, stirring constantly as you pour. Pour the warmed yolks back into the saucepan.

3. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens enough to coat the spatula. Strain the custard into the heavy cream. Rinse the vanilla bean and put it back into the custard and cream to continue steeping. Chill thoroughly, then remove the vanilla bean and freeze in your ice cream maker according to the manufacturers instructions.