Chocolate Valentino

Chocolate Valentino
Recipe comes from Sweet Treats by Chef Wan

It's Daring Bakers time! February’s challenge is a Flourless Chocolate Cake, Chocolate Valentino, inspired by Malaysia’s “most flamboyant food ambassador”, Chef Wan.

The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef. We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

I chose to make these in oversize muffin tins instead of creating a whole cake. I also decided to top the cake with whipped cream instead of making the ice cream. They are perfect for an elegant dinner party. Thank you for a great challenge Wendy and Dharm!

Ingredients:
16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
1/2 cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated

Directions:
1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.

2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.

3. Separate the egg yolks from the egg whites and put into two medium/large bowls.

4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).

5. With the same beater beat the egg yolks together.

6. Add the egg yolks to the cooled chocolate.

7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. {link of folding demonstration}

8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C

9. Bake for 25 minutes until an instant read thermometer reads 140F/60C.
Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.

10. Cool cake on a rack for 10 minutes then unmold.

Ham and Vegetable Frittata With White Cheddar

Ham and Vegetable Frittata With White Cheddar
Recipe by Dragon

This is another great quick and healthy meal. I love it with ham but you can easily substitute sausage or chicken. The vegetables are also up for substitutions. Add whatever you have on hand. The one thing I never change is the cheese. I just love white cheddar. I can't live without it. Enjoy!

Makes 2-4 servings

Ingredients:
1 tablespoon butter
1 tablespoon olive oil
1/4 teaspoon hot pepper flakes
1/4 cup red onion, chopped
1 garlic clove, minced
2/3 cup ham, chopped
1/2 red pepper, chopped
1/2 yellow pepper, chopped
1/2 cup grape tomatoes, halved
1 teaspoon rosemary, chopped
6 eggs
Pepper to taste
1/3 sharp white cheddar, grated

Directions:
1. Preheat broiler. In an 8- or 9-inch ovenproof skillet combine butter, oil and red pepper flakes over medium heat.

2. When the butter is melted, add the onions and garlic cook until softened. Add the ham and peppers and cook for another 2 minutes.

3. In a bowl whisk together eggs, rosemary and pepper to taste. Pour egg mixture evenly over the skillet and cook for 2 minutes. Add tomatoes and cook for another 4 minutes, or until edges are set but center is still soft.

4. Sprinkle cheddar over frittata and broil about 4 inches from heat until cheese is bubbling, about 1 minute. Let frittata rest for a couple of minutes before cutting into wedges.

Chicken Piccata

Chicken Piccata
Recipe adapted from Bon Appétit

This is a great dish if you want something tasty and quick. I love the freshness of the lemon and the saltiness of the capers in this recipe. I changed Bon Appétit's recipe a little. I didn’t dredge the chicken in flour, I increased the capers and switched the parsley to basil and oregano. I'm happy with the changes. Enjoy!

Serves: 4

Ingredients:
4 skinless boneless chicken breast halves
3 tablespoons butter, room temperature
1 1/2 tablespoons all purpose flour
2 tablespoons olive oil
1/3 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup canned low-salt chicken broth
1/3 cup drained capers
3 tablespoons fresh basil, chopped
1 tablespoon fresh oregano, chopped
Basil for garnish

Directions:
1. Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth.

2. Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.

3. Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, herbs and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.

Cranberry and Lemon Rice Pudding

Cranberry and Lemon Rice Pudding
Recipe by Dragon

This is my favourite version of rice pudding. I love the comforting warmth and creaminess. The cranberries and lemon give it just the right amount of tartness to balance the sweetness. Absolutely perfect. Enjoy!

Serves: 4 to 6

Ingredients:
1 1/2 cups water
2 cups milk
3 strips of lemon rind
1 cinnamon stick
Pinch of salt
1/2 cup short-grain rice
3/4 cup sugar
1/2 cup dried cranberries
1 large egg, beaten
ground cinnamon (optional)
grated lemon zest (optional)

Directions:
1. In a saucepan combine water, milk, lemon, cinnamon stick and salt. Cover and bring it to a boil, over medium heat.

2. Reduce the heat to medium-low and add the rice. Cook the rice, uncovered for about 25-30 minutes or until the rice is almost tender. Stir often.

3. Add the sugar and cranberries. Cook for another 5 to 10 minutes or until most of the liquid is absorbed. Remove the pan from the heat.

4. Stir in the egg quickly until well combined. Return the pan to the heat until the rice is slightly thickened. Stir constantly. Remove the lemon rind and cinnamon stick. Cool the rice to your desired temperature. Spoon into bowls and sprinkle with ground cinnamon and/or lemon zest.

Honey Lemon Salmon With Roast Vegetables Over Baby Spinach

Honey Lemon Salmon With Roast Vegetables Over Baby Spinach
Recipe by Dragon

I love the subtle sweetness of this dish; honey works so well with salmon and spinach. This is a healthy, colourful and elegant dish. Perfect for a quick dinner or even a dinner party. Enjoy!

Serves: 2

2 salmon fillets
1 tablespoon lemon zest
2 tablespoons honey
1 tablespoon champagne vinegar
Juice of 1 lemon, divided
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 red pepper, chopped into one inch pieces
1 yellow pepper, chopped into one inch pieces
1 small zucchini, chopped into medium size chunks
1 teaspoon thyme leaves
1 tablespoon of olive oil
3 cups baby spinach
Salt and pepper to taste

Directions:
1. Preheat the oven to 400 F. Line a baking sheet with some foil.

2. Season the salmon with salt and pepper on both sides.

3. Combine lemon zest, honey, vinegar, 1/2 lemon juice, garlic, salt and pepper. Reserve 2 tablespoons for the spinach and use the rest to marinate the salmon for 10 minutes

4. Combine the red pepper, yellow pepper, zucchini, olive oil, thyme leaves and remaining lemon juice. Season the vegetables with some salt and pepper. Place salmon on the baking sheet and surround it with vegetables. Drizzle a little of the marinade over the salmon. Place the baking sheet in the oven and roast for 12 minutes.

5. Toss the baby spinach with the reserved dressing and divide it equally between two plates. Place the roast salmon on top of the spinach and spoon vegetables on top.

Some Awards and Amazing Bloggers

Some Awards and Amazing Bloggers

Recently (and not so recently) I have received 3 awards from 3 wonderful bloggers. I am humbled by their generousity in giving me these awards.

From Nicisme at Cherrapeno , I received the Kreativ Blogger award. Thank you Nicisme for the award and for the creativity I find every time I visit your blog. Part of this award requires me to list 6 things that I love. Only 6? Ok here goes:

1. I love a cool breeze on a hot summer night.
2. I love people who can appreciate the art of food and hospitality.
3. I love people who can weave words into stories that take you to places you’d never think of going.
4. I love TV shows and movies that are truly works of art.
5. I love elephants.
6. I love giving gifts to the people who mean the most to me.

I'm sending this award out to:
Bunny’s Oven
Family, Food and Fun
Mochachocolata Rita
[Eating Club] Vancouver
Burp! Where Food Happens

From Jeanne at Cook Sister, I received the Inspiration award. Thank you Jeanne! I think you’re a true inspiration. I’m passing this prestigious award on to:

Mike’s Table
Kalofagas
Rosa’s Yummy Yums
Clumbsy Cookie
Spanish Recipes







From Spryte of Spryte's Place, I received the Amazing Blog award. Thank you Spryte! I think your blog is amazing too.

I’m passing this award along to the 10 bloggers I have listed above. Go visit all these amazing bloggers!

Once again, thank you for the awards, Spryte, Jeanne and Nicisme.

Mocha Hot Chocolate

Mocha Hot Chocolate
Recipe by Dragon

Brrrrrrr....it's been really cold and snowy up here in Canada this week. We don't call it the great white north for nothing. This mocha hot chocolate is one of my favourite ways to stay warm. Hey, what can I say? I like my hot chocolate like I like my men; smooth, creamy, steamy and with just a touch of alcohol. You may now commence rolling your eyes. :) Enjoy!

Serves: 2

Ingredients:
2 cups milk
1/2 cup heavy cream
2 tablespoons sugar
2 heaped tablespoons of really good cocoa powder 1/4 prepared strong coffee/espresso
1 teaspoon vanilla
1 tablespoon of Bailey's Irish Cream
1/4 cup steamed frothed milk or whipped cream
Cocoa powder to garnish

Directions:
1. Heat the milk, cream, sugar, cocoa powder, coffee/espresso, vanilla and Bailey's together in a small pot. Heat until everything has dissolved and the mixture is hot and steamy.

2. Pour the hot chocolate into two cups and top with frothed milk or whipped cream.

3. Sprinkle with some cocoa powder to garnish.

Six Bean Chili Con Carne

Six Bean Chili Con Carne
Recipe by Dragon

Serves: 8-10

My friends have been asking me to post my Chili Con Carne recipe for a while now. I could never deny my friends anything. This chili involves some work but it is so worth it. Please don't skip the toasting of the spices - it really makes this chili special. There isn't a burning heat from this chili; the heat is more subtle. The heat builds bite after bite until your mouth is pleasantly warm. Feel free to add more heat if you'd like. Enjoy!

Ingredients:
2 strips of bacon, chopped into 1/2 inch pieces
3/4 lb. lean ground beef
3/4 lb. lean ground pork
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon chili powder
1 tablespoon paprika
1/2 teaspoon cayenne powder
1/4 teaspoon ancho chili powder
1/2 to 1 teaspoon red pepper flakes
1 tablespoon olive oil
1 red onion, diced
1 large carrot, diced
3 garlic cloves, chopped
2 jalapeno peppers, seeded and diced
1/4 cup dark beer
2 - 28 oz cans diced tomatoes
3 tablespoons tomato paste
1 teaspoon dried oregano
2 bay leaves
1 cinnamon stick
1 tablespoon sugar
2 tablespoons cocoa powder
1 cup beef stock
Juice of one lemon
3 - 15 oz cans of 5 or 6 bean mix, drained
1/4 cup fresh parsley, chopped

Directions:
1. In a large soup pan, cook the bacon until crisp. Remove the bacon and set aside. Add the ground beef and pork to the bacon fat and cook until browned. Season with the salt and pepper. Break up the meat into small pieces. When the meat is browned, remove from the pan and set aside. Drain all but 1 tablespoon of fat from the pan.

2. In a dry frying pan over medium - low heat, toast chili powder, paprika, cayenne, ancho chili powder until you begin to smell the spices. Set aside.

3. Add olive oil to the soup pan with reserved bacon fat. Heat over medium heat. Add onion, carrot, garlic and jalapenos. Sauté for 2 minutes until the onions are translucent. Add the beer and cook until the liquid is reduced by half.

4. Add tomatoes, tomato paste, toasted spices, oregano, bay leaves, cinnamon stick, bay leaves, sugar, cocoa powder, beef stock and lemon juice. Mix well. Add the reserved cooked meat and bacon. Stay at medium heat until the chili is bubbling then reduce the heat to a simmer. Simmer for 2 1/2 - 3 hours. After an hour, remove the cinnamon stick and check the seasoning. Add salt and pepper as needed.

5. Add the mixed beans and simmer for another hour. Remove the bay leaves. Check the seasoning again and add salt and pepper as needed. Just before serving, add the chopped parsley.

Garlic, Herb and Parmesan Bread

Garlic, Herb and Parmesan Bread
Recipe by Dragon

The mixed fresh herbs and nutty parmesan cheese make this garlic bread truly memorable. The top is crunchy and the middle is moist and buttery. You won't ever go back to store bought garlic bread once you've tried this beauty. I admit, it's not exactly a low fat savoury treat but you only need one or two (ok, or three) slices to be satisfied. Enjoy!

Serves: 6

Ingredients:
1 large Baguette or French Loaf
1/2 cup butter, softened
1 tablespoon garlic, minced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
1 teaspoon thyme, chopped
2 teaspoons rosemary, chopped
1/2 cup grated parmesan
Salt and Pepper to taste

Directions:
1. Preheat oven to 350 F. Slice baguette in half lengthwise. Prick to top of each slice with a fork.

2. Combine butter, garlic and herbs. Season the butter with some salt and pepper. Generously spread the butter mixture on each slice.

3. Sprinkle the parmesan cheese evenly on top of the butter.

4. Place the bread on a foil lined baking sheet. Place the bread in oven for about 10-15 minutes or until the top is toasted to your liking.