flourless chocolate cake

1 nine inch spring form pan

butter to grease your pan

sugar or flour to coat it after greasing

6 large eggs separated
6 oz butter (cut in to small cubes)
6 oz sugar
12 oz dark chocolate
1 T brandy

I admit it.... although I have a good grasp on it, I'm not the best pastry chef. This is one of the first cakes I learned to make that consistently turned out nice with little effort.

First, turn your oven to 350° and smear your pan with enough butter to coat it. Then pour enough sugar in the pan to coat the sides dumping out the excess. Next in a double boiler start to melt your butter and chocolate. At this point separate your eggs, put the whites in your mixer with half of the sugar, the yolks in a large mixing bowl with the rest of the sugar. Turn on the mixer and let it go until the whites are whipped with stiff peaks. In the meantime whisk the yolks until they lighten in color a bit then whisk in the brandy. Once the chocolate and butter are melted slowly pour them into the egg yolk mixture whisking the whole time. To complete the batter fold the whipped egg whites into the chocolate mixture.

Pour this into your prepared pan and bake for 15 minutes then rotate and let it cook another 5.
Check it with a toothpick to see if it's ready. Most people would say "when the pick is clean the cake is ready" but I like it when the cake is just a bit gooey in the middle and a little batter is on the pick. Let the cake cool for 20 minutes or so then... eat it!

This cake is great served with whipped cream, ganache, iced cream, fresh berries.... the list goes on and on. This should go off without a hitch.

timpano

chocolate mousse

6 oz dark chocolate
2.25 oz butter
3 oz sugar
3 eggs (separated)
2.5 oz cream (whipped)
.5 tsp vanilla extract


Start by cutting the butter into small cubes and putting it in a double boiler with the chocolate. While that is melting whip the egg whites, with 1/3 of the sugar, until they are stiff. Now whip the cream, with another 1/3 of the sugar and the vanilla, until it's stiff. You will use these in a minute.
Whip the egg yolks and the rest of the sugar until it's light yellow or lemon in color. Slowly whisk the chocolate and butter mixture into the yolks. Don't do this to fast or you will cook the eggs and the mousse will be ruined.

Once you have finished the last step fold in 1/3 of the whipped egg whites, then 1/3 of the whipped cream. Repeat that until all has been incorporated. Place the mousse in the container you plan to serve it from such as a glass or tart shell and let it chill for a least 4 hours. That's it.... eat up!

fried onion

These are a great garnish for a steak, good on a sandwich, atop a salad or by themselves with some sauce for dipping them in. The recipe is very simple, only 4 ingredients, and fairly quick. The only hassle is the oil but you can use it several times before disposing of it. the recipe follows;

(first mix these together and place in the fridge)
1 yellow onion (julienned)
a few pinches of salt

(you'll use these next)
.5 cup self rising flour
fry-daddy or pot with 2 inches of vegetable oil (heated to 350°)
salt and pepper

You want to salt the onions at least 4 hours in advance, preferable a whole day. When you are ready to start preheat the oil to 350° and toss the onion in the flour. Place the onion in the oil, making sure not to crowd the pan, and fry until golden brown and crispy.

bacon and garlic croutons

(first you'll need theses items)
stale bread cut into 1'' cubes (enough to cover a 10'' by 10'' pan)
6 cloves of garlic (peeled and smashed just a little)
1/4 cup fresh oregano leaves (loose)
1/4 tsp smoked paprika
1/4 tsp salt
some black pepper
1 T extra virgin

(next)
3 slices of bacon (cut into 2'' pieces)

(last)
some butter

Preheat you oven to 325°. With the bread cubes and garlic in a large bowl, toss in the olive oil, oregano, smoked paprika, salt and pepper. Place the contents of bowl on a sheet pan and put it in the oven. Let the croutons cook for about five minutes, take them out, lay the bacon on top, rotate the pan and return it to the oven for ten more minutes. Now add the butter, in three or four small dollops around the pan, once it's melted toss the bacon and croutons in it. Place them back in the oven, checking and flipping them every two minutes, until the bacon is brown and crisp.

These were served with bibb lettuce, blue cheese, boiled egg and buttermilk dressing. You should toss them with the lettuce and fix'ns while still warm.

spinach risotto with meyer lemon

I saw Meyer lemons at the store... they made me make this dish. Check this link for more info on the Meyer lemon.

Making risotto seems like it would be pretty simple. Some rice, some stock, cook it till its soft... but to make a truly amazing, super creamy, risotto takes a bit of technique. I have made a some in my time. These are a few things I've learned...

1. Always cook risotto in a thick bottomed steel or enameled pot. Reactive metal will turn your rice gray.
2. Stir it with a wooden spoon. It's easier on your pot and it just feels right.
3. Make sure the stock you will be cooking with is hot. This will make for a creamier risotto.
4. Most recipes will tell you to stir the rice constantly. That is true, in the first steps of preparation, when you are toasting the rice in butter or oil. Once you've started adding stock you should stir it initially, then let it start to stick a bit before adding more stock and stirring again to loosen any grains from the pot. This will make your risotto even creamier.
5. Make sure you find the right balance of salt and acid.
6. Don't over cook the rice. It should be al dente. Mushy risotto = no good.
7. Be patient. Good risotto will take you around thirty minutes on the stove top.
8. Always add any cheese right before you serve it and make sure you finish it with a bit of cold butter.
9. Serve it immediately after stirring in the butter and cheese.

Apply these techniques to any risotto recipe and it is sure to come out very nice... the recipe is as follows;

(first)
2 T butter
4 cloves garlic (diced)
2 shallots (diced)
1 2/3 cups Arborio rice

(next)
2 oz white wine
6 cups veggie stock (you may not need all of it)
2 springs of thyme
1 piece Meyer lemon peel about 2 inches long and .5 wide

(last)
4 oz spinach (blanched, chilled, squeezed of excess water and pureed)
2 T crème fraîche or cold butter
4 T grated Parmesan
juice from Meyer lemon to taste
salt and pepper

(for the garnish)
Meyer lemon zest
Parmesan
extra virgin
Meyer lemon wedges

To start bring your veggie stock to a simmer. On low heat, sweat the garlic and shallot with the butter until they soften up just a bit. Add the Arborio rice and continue to cook, stirring constantly, until the rice becomes translucent on the edges but is still white in the center. Now pour in the wine and let it evaporate. Start adding the stock, four or five ounces at a time stirring in the method I describe above. once you are halfway through the stock add the lemon peel and thyme leaves, continue adding the stock a bit at a time until the rice is al dente and the risotto has the consistency of a stew or creamy polenta. Stir in the spinach, Parmesan and crème fraîche. Now its time to season... do this carefully. Add some Meyer lemon juice (the juice of one lemon to start) then add some salt. Continue alternating until you can taste the lemon and the risotto is salty enough.

Zest some lemon on top, through a lemon wedge on the plate, a little olive oil, some pieces of peeled Parmesan and a twist or two from the pepper mill... I also put some oven dried tomatoes on mine. Now you can eat it.

simple ceasar dressing

I made this last night in a hurry and it came out really nice. Obviously you can dress a salad with it but... I would suggest drizzling it over a piece of roasted meat such as veal or over some seared fish. You could also use it as a simple sauce for some fresh noodles with... I dunno... shrimp, red chili and mint or toss it with cooked veggies like haricot vert, rapini, chard, brussels sprouts, the list goes on. Here is the recipe...

2 oz lemon juice
1 clove of garlic (smashed into paste)
2 red anchovy (sliced)
1 tsp minced shallot
.5 tsp dijon
a little salt and fresh ground black pepper
5 oz olive oil

Simply place all the ingredients in a container with a tight fitting lid and shake the s**t out of it. Don't worry about the anchovy pieces being to big, they will break up when you shake the dressing.