Saturday, July 23, 2011

Molten Chocolate Lava Cake

I looove molten chocolate lava cakes. They're not pudding, brownies or cake but a mix of all three. A very impressive looking dish! It's like an easy version of chocolate souffle; they rise when you take them out and deflate quickly. From Allrecipes.

Ingredients
1 cup unsalted butter
8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
5 large eggs
1/2 cup sugar
Pinch of salt
4 teaspoons flour
8 extra-large paper muffin cups (or use regular paper muffin cups, which will make 12 cakes)

Garnish:
1 (6 ounce) container raspberries, barely moistened and rolled in about
1/2 cup sugar right before serving

Directions
Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.) 

Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups. 

Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates. Top each with sugared raspberries and serve immediately.
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Indian Curry

Real food! Recipe given by the boyfriend (who likes very spicy food)

Ingredients
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon garam masala
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
1 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces

1 tablespoon butter
3 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoons salt, or to taste
1 (16 ounce) can tomato sauce
2 cups of heavy cream
1/4 cup chopped fresh cilantro

Directions
Marinate the chicken with yogurt, lemon juice and spices. Refrigerate for 1 hour

Pan fry/grill the chicken until juices run clear, about 5 minutes on each side.

Melt butter and saute the garlic for 1 minute. Season with 2 teaspoons cumin, paprika, and 1 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes.
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Friday, July 15, 2011

Plum and Apple Galette // Pâte Brisée Crust

I received a lot of plums from my boyfriend B and after eating so many, I figured I should bake with them. By the time I got around to baking, however, I had eaten almost all the plums, so I threw in apples as well. I didn't have a pie tin but solved the problem with a galette, which is like a pizza and can be baked on a cookie sheet. The crust was deliciously flaky and it was interesting to have both sweet and sour plums in the same bite. From Simply Recipes

Ingredients
2 apples, peeled and cut
8 tart plums, pitted and sliced (about 1 1/4 pounds net)
Zest from one lemon
2 Tbsp flour
1/2 cup sugar
cinnamon
pie crust (see below)

Directions
In a medium sized bowl, gently toss the plum and apple slices with the lemon zest, flour and sugar.

Preheat oven to 375°F. If you are using homemade chilled pie dough, remove it from the refrigerator to let stand for 10 minutes before rolling out.

Lightly flour a clean surface and roll out the pie dough to a 13-inch round of even thickness.

Place rolled-out pie dough in the center of a small-rimmed, lightly buttered baking sheet. Place plum mixture in the center of the pie dough round, leaving a border of 2 inches on all sides. Fold the edges of the pie crust up and over so that circle of the filling is visible.

Place in the middle rack of the oven. Bake at 375°F for 40-50 minutes, until the crust is lightly browned and the filling is bubbly. Cool on a rack for an hour before serving.

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All Butter Crust for Sweet and Savory Pies (Pâte Brisée) Recipe. From Simply Recipes

This recipe makes 1 pâte brisée crust, enough for one tart. If you are making a pie with a bottom and top crust, double this recipe and form two discs of dough instead of one.

Ingredients
1 1/4 cups all-purpose flour, plus extra for rolling
8 Tbsp (1 stick) unsalted butter, very-cold, cut into 1/2 inch cubes
1/2 teaspoon salt
1 1/2 teaspoon sugar (increase to 2-3 teaspoons if for a sweet recipe)
4 to 6 Tbsp ice water, very cold

Directions
Start by cutting the sticks of butter into 1/2-inch cubes and placing in the freezer for at least 15 minutes (preferably an hour or longer) so that they become thoroughly chilled.

Combine flour, salt, and sugar. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add water 1 Tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready, if not, add a little more water.

Carefully shape into a disc. Do not over-knead the dough! You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the result crust to be flaky. Sprinkle the disc with a little flour on all sides. Wrap the disc in plastic wrap and refrigerate at least 1 hour.
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