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.
I have a confession to make: I have not been very good about cooking rice. It either comes out watery, gummy or scorched. Those days are now over since I have found this recipe on the New York Times cooking site. I have made it many times and the rice comes out perfect every time.
Note: To get the lid on the pot to fit tightly, I take two lengths of aluminum foil, fold it a few times and wrap it around the lid of the pot before I put the cover on.
Back in the 1970s there was a prime rib chain called Lord Charlie’s that had the best glazed carrots. I asked them how they cooked their carrots that made them taste so good. They told me the secret ingredient: 7-Up. More than 30 years later I found a recipe from Alton Brown for glazed carrots and was able to adapt it to recreate the Lord Charlie’s recipe.
Note: The easiest way to cut 1/4 slices of carrot is to use a food processor with the medium (6mm) slicing disk. If you don’t have a food processor, a mandolin will work.
Posted in recipe, side dish
Tagged 7-up, alton_brown, carrot, food_processor, glazed, kosher_salt, lord_charlies, mandoline, seven-up, side_dish, unsalted_butter
This recipe makes the perfect white bread for sandwiches (especially grilled cheese). Because it has butter and sugar, it takes almost a week before it goes stale if you keep it wrapped in plastic. It is based on a Martha Stewart recipe and won a 2nd place ribbon at the San Diego County Fair in 2013.
Note: A Pullman loaf pan has a lid so that each slice is a perfect square. You can also make it in a standard loaf plan.
Posted in bread, recipe, san diego county fair
Tagged bread_flour, dessert, food, kosher_salt, nonfat_dry_milk, sugar, unsalted_butter, vegetable_oil_spray, water, yeast
This is an appetizer you would pay for in a restaurant (and I have) but can make at home. I learned the techniques for this dish in the Napa Rose Cooking School and the recipe is in the cookbook you get when you take the class.
See my page on Demi Glace for the best chicken stock you can get.
Posted in appetizer, dinner, recipe, Sauce
Tagged butter, chicken_stock, dinner, food, lemon_juice, lemon_zest, lobster, lobster_stock, napa rose, saffron, scallop, shallot, thyme, tomatoes, unsalted_butter, vanilla_bean, white_wine
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.