This recipe was featured in the 2009 Napa Rose Cooking School at the Grand Californian Hotel at the Disneyland Resort.
Yield: 18 half-inch slices
- 1 ounce unsalted butter, cut into pieces and let soften to room temperature
- 1 pound good quality semi-sweet chocolate (I use Ghirardelli)
- 1 pint heavy cream
- 1 teaspoon hazelnut liqueur (I use Frangelico)
- Mint sprigs for garnish
- Chop chocolate into small pieces and put into a medium metal bowl with butter.
- Bring cream to a simmer, pour over the butter and chocolate and stir until everything is melted and smooth.
- In a mixing bowl combine hazelnut liqueur and cream. Whip to soft peaks and fold into the chocolate mixture.
- Line a loaf pan with plastic and pour in the mixture.
- Refrigerate overnight. Invert the loaf pan and use the plastic to remove the chocolate pâté. Slice into half inch slices and serve with a sprig of mint.
This frozen custard is similar to what you will find throughout the midwest. We especially like Sheridan’s frozen custard at the Crown Center in Kansas City. This recipe is for two as you will want to eat it the same day you make it (you can always multiply the recipe with no problems).
Make sure you use whole milk and heavy cream otherwise the texture won’t be correct.
It is based on the Chocolate Frozen Custard recipe at Serious Eats.
Posted in dessert, ice cream, recipe
Tagged cocoa, dessert, egg_yolk, heavy_cream, kosher_salt, light_corn_syrup, sugar, vanilla_extract, whole_milk
This tomato soup is easy enough to make at home in less than an hour with a single saucepan, yet it tastes like it was made in a restaurant. Most of the smokiness comes from the smoked paprika (don’t substitute regular paprika, it won’t be the same). McCormick sells smoked paprika as part of its Gourmet Collection.
This recipe was adapted from Williams-Sonoma Tomato Soup with Smoked Paprika and Bacon.
My wife, Karen, asked me to try making French Toast using La Brea Bakery’s Chocolate Sour Cherry bread. She had a great idea. If you are looking for something sweet on a Sunday morning, look no further. This recipe is based on Alton Brown’s recipe for French Toast.
The Chocolate Sour Cherry bread is only available during the Thanksgiving / Christmas season so when I find it I freeze it and vacuum pack it 1/2 loaf (approximately eight slices) to a bag. When you want to use the bread, take it out of the bag and separate the slices to defrost.
Posted in breakfast, recipe
Tagged chocolate_sour_cherry_bread, eggs, half_and_half, heavy_cream, honey, kosher_salt, la brea bakery, milk, powdered_sugar, recipe for french toast, unsalted_butter
This soup can be made as thick or as think as you like. I used an immersion blender but you can use a standard blender instead if you remember to take the stopper out and hold a towel over the hole to allow the steam and heat to escape. If you want this to be vegan you can use vegetable stock and omit the cream.
This recipe is based on a recipe by Tyler Florence on the Food Network.
Posted in recipe, soup
Tagged basil, bay_leaf, chicken_stock, extra_virgin_olive_oil, garlic, heavy_cream, onion, pepper, salt, tomato, unsalted_butter
I found this Associated Press recipe in my local newspaper. You can make it in advance and cook it when you want to eat it. My wife thought it reminded her of quiche (although it has no eggs). I think it is good enough to order in a restaurant (which is the goal of recipes on this blog).
There is a fine line between caramel and burnt sugar. Don’t cross it.
This recipe was adapted from a Martha Stewart recipe.
Makes approximately 2 cups. Continue reading