Watch this series. That is all I can say. You will be amazed by the food you see. You will be delighted by the stories the chef's share. I will watch each episode at least twice...then I will cook.
Makes about 30 truffles
½ cup heavy cream
1 ½ Tbs light corn syrup
8 ounces bittersweet chocolate, chopped
2 Tbs unsalted butter, softened
½ tsp vanilla extract
Truffle coating options:
Sifted cocoa powder with ground cinnamon
Almonds or pecans-toasted and finely ground
Cinnamon Sugar and Cayenne Pepper
Dehydrated fruit powder-raspberry, blueberry, strawberry
In a medium saucepan, bring the cream and corn syrup to a simmer. Place the chopped chocolate in a medium bowl and pour the hot cream and corn syrup over it. Let sit for 2 to 3 minutes, then whisk until smooth. Whisk in the vanilla and butter. Place the bowl in the refrigerator until firm, about 1 hour.
Line a baking sheet with parchment paper. Scoop up level tablespoons of the ganache and drop them onto the parchment. Place the baking sheet in the refrigerator for 10 minutes.
3. Line a baking sheet with parchment paper. Using a truffle scoop, scoop the ganache and drop them onto the parchment. Place the baking sheet in the refrigerator for 10 minutes.
If you prefer a more "natural" truffle look, no need to roll the truffles before coating. If you like a more rounded appearance, use your hands, roll each mound of ganache into a ball; you may have to cool your hands in ice water periodically while you work to cool them down.
Roll 1 truffle at a time into 1 of the coatings. Refrigerate coated truffles for an additional 30 minutes to set. Truffles are best served at room temperature.
Chocolate Peanut Butter Truffles:
Add 1/2 teaspoon good quality cinnamon to the heavy cream while it simmers. Stir in 1/2 cup chunky peanut butter into the melted chocolate with the vanilla and the butter. Make your truffles as above and sprinkle with a pinch of flaked salt.
A great multi-use recipe!
There is nothing better than a recipe that does double or triple duty. To find a recipe that starts as one recipe and then becomes something very different by adding or subtracting just a few ingredients makes meal planning so much easier.
In its original form it is a sauce for salmon, chicken, beef, or pork. You can put it over rice, spaghetti squash, or steamed broccoli. Add chicken or vegetable stock to it and it becomes a soup. Take that soup and puree it, add some left over chicken and it becomes an Asian chili. To take this recipe and turn it into a Mexican or Latin dish, leave out the ginger, soy sauce, and sesame oil and add in chipotle! The possibilities are endless. My Asian Black Bean Sauce is one of my favorite multi-use recipes. The ingredients are always part of my pantry supplies. And, this recipe freezes well for later use. I recently featured this recipe at a program I did for the North Reading Garden Club and it received great reviews!
Makes about 2 cups
2 tsp olive oil
2 cloves of garlic, minced
1 Tbs of fresh ginger, minced
1 can of black beans (15 ounces), drained and rinsed (red kidney beans can be added or substituted)
1 cup low-sodium chicken stock or water
1 tsp toasted sesame oil
2 tsp low-sodium soy sauce
Pinch crushed red pepper
2 Tbs fresh cilantro, chopped
2 pieces of scallion, sliced thin on the diagonal.
2 sticks unsalted butter, room temperature
1 tsp fresh rosemary
½ cup sugar
2 cups all-purpose flour
Optional Herbs: lavender, thyme, basil
2 1/4 cups confectioners' sugar, sifted
2 tablespoons light corn syrup
1 tsp lime juice and ½ tsp lime zest or 1/8 tsp lime oil
1 1/2 to 2 tablespoons plus 1 teaspoon milk
Preheat the oven to 300 degrees.
This winter was a long one, cold, and snowy...lots of snow. Right after Christmas I took my two enamel cast iron dutch ovens and placed them on my stove. My plan was to leave them there all winter in the hopes that they would regularly inspire me to explore their cooking magic by creating a variety of soups and stews. It worked!
The idea for this recipe, my "progressive" soup came to me as I was looking in the refrigerator with desperation trying to come up with a last minute dinner plan. Last minute because I'd given a cooking class that day, driven 2 hours there and back and I was really not feeling like cooking a meal; and now it was 7:00pm. Sound familiar?
Looking around in the refrigerator I pulled out the leftovers of the herb soup I had made two days before. That would be my start. Seeing no leftover vegetables, I went into the freezer. Frozen peas, broccoli florets, and pearl onions came to my rescue. Next I needed a protein. I headed back into the refrigerator and found a container of cooked chicken I had pulled from a roast chicken we had the night before. I put all these things together in my dutch oven with some chicken stock, placed it over a low flame and in half and hour dinner was ready! The next day I did the same thing. This time I took the leftover soup and added coconut milk, curry powder, and cilantro. Now I'd taken last night's dinner and created a soup with a completely different flavor profile. Served with a salad of greens, sliced apples, and dressed with oil and vinegar and we were set for another delicious soup!
Herb Soup, Chicken Soup and Herbs, Curried Chicken Soup with Coconut Milk
Soup #1…Herb Soup
Double this recipe if you are planning to create additional soups from this.
2 Tbs unsalted butter
½ cup onion, diced
½ cup celery (about 1),chopped
4 cups chicken or vegetable stock
2 cups whole milk
2 medium russet potatoes, peeled and diced
2 Tbs fresh herbs, chopped (flat leafed parsley, rosemary, tarragon, thyme)
4 cups chopped fresh greens (baby spinach, arugula, sorrel, watercress, ramps, or dandelion leaves)
Kosher salt and freshly ground pepper to taste
Soup #2… Chicken Soup and Herbs
Add the ingredients below (except the parsley and cheese) to the leftovers. The amounts will vary depending on how much of the Herb soup you have left. Simmer for 15-20 minutes to bring the flavors together.
Finish the soup by adding the chopped parsley and salt and pepper to taste. Serve with cheese on the side.
2-3 cups shredded cooked chicken
1 15 ounce can diced tomatoes, drained or 1 ½ cups fresh cherry tomatoes, cut in half
1 ½ cups cooked whole grain rice or 1 15 ounce can cannellini beans, drained and rinsed
Stock as needed
½ cup flat leafed parsley, chopped
Shredded parmesan cheese
Soup #3…Curried Chicken with Coconut Milk
1 Tbs olive oil
2-3 Tbs curry powder
1-2 cans coconut milk
½ pound frozen or fresh cauliflower
½ pound frozen or fresh corn
½ cup cilantro, fresh
stock as needed
Don't be afraid that this recipe makes too much. You will love this recipe so much that you will be eating it morning, noon, and night! The beauty of marinating your kale is that it will taste better as time passes. Keep your kale salad refrigerated for up to 5 days! Each day add something different to your salad...diced tofu, dried cranberries, sunflower seeds, cold shrimp, cold chicken...anything you like!
Makes 12 servings
8 Cups of de-veined and chopped Kale
¼ cup red onion, diced
1 glove of garlic
½-inch piece of ginger root
1/3 cup olive oil
1 -2 tbsp Braggs Liquid Aminos
1/2 cup of water
¼ cup lemon juice
1/4 tsp Kosher salt
Pinch or two of cayenne
1. Place the chopped kale and red onion in a large bowl.
2. Using a blender, combine the remaining ingredients to create a marinade. Toss the kale with the marinade. You can eat your dressed kale immediately, but this is best when refrigerated for 4-5 hours before eating.
This salad can be stored in the refrigerator and eaten for up to 5 days.
Additions: Shredded zucchini or carrots, and/or diced tofu. Cooked shrimp, shredded chicken, pork, or beef can also be added.
I am hooked on my spiralizer! Easy to use with beautiful results, this new kitchen gadget is a must for anyone who is looking for an easy way to prepare zucchini that can be a healthy replacement to pasta on the dinner plate. Video
3 small zucchini
½ cup olive oil
2 cups fresh baby spinach or arugula, roughly chopped
1 cup fresh flat leafed parsley, stems removed, roughly chopped
6 Tbs mayonnaise
1 Tbs fresh rosemary, roughly chopped
3 Tbs fresh mint, roughly chopped
2-3 cloves of garlic
1/3 cup grated parmesan cheese
¼ cup cold water
Salt and pepper
Optional: Add 1/3 cup toasted almonds, pine nuts, or roasted sunflower seeds w/oil, spinach
4 tablespoons butter
1 small onion, diced
2 medium baking potato, peeled and diced
2-3 cups chicken or vegetable stock, or hot water
1 1/2 cups milk (low fat is fine)
1/4 cup heavy cream
4 cups chopped mixed greens ( baby spinach, arugula, sorrel, watercress, ramps, or dandelion leaves)
2 Tbs fresh herbs, chopped (flat leafed parsley, rosemary, tarragon leaves)
freshly ground pepper
1. Melt the butter in a heavy bottomed soup pot or large sauce pan over medium heat. When it is melted add the onion and reduce the heat to low. Cover with a lid and cook until the onion is soft, about 5-8 minutes.
2. Add the diced potato, stock (or water), milk and cream to the soup pot. Increase the heat to medium and heat until simmering. Simmer until the potatoes are fully cooked, about 15 minutes more.
3. Add the chopped greens and herbs and simmer uncovered 5 minutes.
4. Puree the soup in a blender or with an immersion blender, until smooth. Season with salt and pepper to taste. Serve hot or cold.
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