Recipe and photo credit: http://www.simplyrecipes.com/recipes/chocolate_truffles/
Basic truffle ingredients
- 8 ounces of semi-sweet or bittersweet chocolate (high quality, 62% cacao or higher), well chopped into small pieces
- 1/2 cup of heavy whipping cream
- 1 teaspoon of vanilla extract
Optional base flavorings:
- Mint leaves (1 bunch, stems removed, chopped, about 1 cup)
- Cinnamon and cardamon (1 cinnamon stick, 2 cardamom pods)
- Amaretto (1-2 tablespoons)
- Almond extract (1 teaspoon)
- Cocoa powder
- Finely chopped walnuts
- Finely chopped almonds
1 Heat cream to a simmer: In a small, heavy saucepan bring the heavy whipping cream to a simmer (stir and scrape down the sides with a spatula every few minutes).
If you are using one of the other recommended flavorings, stir it in with the cream (and ignore vanilla in the next step). If adding mint or other solids, after the cream simmers, remove from heat and let seep for an hour. Then strain away solids, and return the cream to a simmer and proceed with recipe.
2 Make chocolate base: Place the chocolate in a separate bowl. Pour the cream over the chocolate, add the vanilla, and allow to stand for a few minutes then stir until smooth. (This chocolate base is called ganache.)
3 Refrigerate for 2 hours: Allow to cool, then place in the refrigerator for two hours.
4 Roll into balls and chill overnight: Use a teaspoon to roll out balls of the ganache. Roll in your hands quickly (as it will melt from the heat of your hands) and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight.
5 Roll in cocoa powder: Roll in cocoa powder or chopped nuts and serve, or place back in the refrigerator until needed.
Recipe and photo by: http://www.foodandwine.com/recipes/chocolate-pecan-pie-bourbon
- 1 1/4 cups all-purpose flour
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 1 stick (4 ounces) cold unsalted butter, cut into pieces
- 1/4 cup ice water
- 2 cups (about 7 ounces) pecans
- 3 large eggs
- 3/4 cup dark brown sugar
- 2/3 cup light corn syrup
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter, melted
- 3 tablespoons bourbon
- 1/2 teaspoon salt
- 3/4 cup semisweet or bittersweet chocolate chips
How to Make It
In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. Transfer to a bowl and stir in the ice water. Knead the dough 2 or 3 times on a lightly floured surface and pat into a disk. Wrap in plastic and refrigerate for at least 30 minutes.
On a lightly floured surface, roll out the dough to a 12-inch round. Fit the dough into a 9-inch glass pie plate. Trim the overhang to 1/2 inch, fold the edge under itself and crimp decoratively. Refrigerate until firm.
Preheat the oven to 375°. On a rimmed baking sheet, toast the pecans for about 8 minutes, or until fragrant; coarsely chop. In a large bowl, whisk the eggs with the brown sugar, corn syrup, vanilla, melted butter, bourbon and salt until blended. Stir in the pecans and chocolate chips until evenly distributed.
Pour the filling into the pie shell. Bake on the bottom shelf of the oven for about 55 minutes, or until the center of the pie is set. Tent the crust with foil halfway through the baking time if the edge is browning too quickly. Transfer the pie to a rack and let cool for at least 1 hour before serving.
The pie can be stored at room temperature for up to 1 day. Rewarm at 325° for 15 minutes.
Recipe and photo credit: https://food52.com/recipes/28744-roasted-potato-salad-with-mustard-walnut-vinaigrette
Serves 6 to 8 people
- 4 pounds mixed marble potatoes, or other small potatoes
- 1 cup walnuts, toasted and roughly chopped
- 1 bunch basil, leaves torn into bite-sized pieces
- 1 bunch scallions, white and green parts thinly sliced crosswise
- 2 cloves garlic, peeled
- 1 tablespoon whole-grain mustard
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 2 tablespoons roasted walnut oil
- 1/4 cup extra-virgin olive oil
- Sea salt and freshly ground black pepper, to taste
- Preheat oven to 425° F and line two rimmed baking sheets with parchment paper.
- Wash and dry potatoes, then spread evenly between baking sheets. Drizzle with olive oil and toss to evenly coat potatoes. Sprinkle with freshly-ground black pepper and sea salt, then roast, shaking the pans occasionally, until potatoes are tender and browning (about 45 minutes, depending on the size of your potatoes).
- Meanwhile, prepare vinaigrette. Place garlic cloves on a cutting board, sprinkle with a generous couple pinches of sea salt, and chop and mash with the side of your knife until the clove breaks down into a salty paste.
- Add garlic paste to a small bowl along with mustards, lemon juice, and vinegar. Whisk to emulsify. Add olive and walnut oils and whisk vigorously to combine. Taste and adjust seasoning with additional sea salt and pepper.
- When potatoes are done, transfer to a large bowl. Add scallions and dressing, and toss to coat. Using the back of a mixing spoon or the end of a wooden spatula, roughly smash some of the potatoes to break the skins. You’re not making mashed potatoes, but breaking the potatoes down will allow them to soak up more of the vinaigrette.
- Allow dressed potatoes to sit at room temperature for about 45 minutes to one hour. Just before serving, stir in walnuts and basil.
Photo and recipe credit: https://food52.com/recipes/27236-tofu-breakfast-scramble
- 1 tablespoon olive oil
- 1 cup onion, diced
- 1 clove garlic, minced
- 2 cups diced vegetables (you can use whatever you have on hand)
- One 14- to 16-ounce block of extra-firm tofu
- 2 tablespoons tahini
- 1 tablespoon low-sodium tamari
- 1 tablespoon Dijon mustard
- 1/2 teaspoon turmeric
- 1/4 cup nutritional yeast
- 3 cups baby spinach
- 1/4 cup fresh parsley, minced
- Black pepper to taste
- Heat a large skillet or wok over medium heat. Add the oil and sauté the onion until it’s soft and cooked through, about 5 to 6 minutes.
- Add the garlic and cook for two minutes. Add your vegetables of choice, and cook till they’re tender.
- While the vegetables cook, crumble the tofu with your hands, so that there are still some visible pieces, but it’s broken up quite thoroughly. Whisk together the tahini, tamari, mustard, and turmeric.
- Add the tofu to the skillet, along with the tahini mixture. Mix the ingredients together thoroughly and cook till the tofu is warmed through, about 4 minutes or so. Add the nutritional yeast and mix it in well. Finally, add the spinach and cook until it’s just wilted. Divide the scramble onto four plates and top each with parsley.