Dark Chocolate Bark

This was my first dessert post-cleanse. I wanted to make something relatively healthy but still a bit indulgent. This dark chocolate bark loaded with healthy dried apricots and toasted chopped cashews and a sprinkle of good french sea salt did the trick. I kid you not...6 people ate over a pound of this...not one piece left! I think it was the salt and the sweet combo that really put this over the edge!


Winter Dried Fruit and Nut Chocolate Bark
(Adapted from December 2007, Bon Apetit recipe)

1 1lb very good dark chocolate or dark chocolate chips

2/3 cup mixed toasted unsalted nuts (such as cashews,walnuts, pistachios, pecans)

2/3 cup mixed dried fruit (such as raisins, cranberries, cherries, quartered apricots)

6 quarter-size rounds crystallized ginger, thinly sliced ( I omitted this)

1/8 teaspoon fleur de sel or coarse kosher salt ( I doubled this)

Line small baking sheet with foil. Melt chocolate in medium bowl over saucepan of simmering water, stirring until melted and smooth. Pour melted chocolate onto foil, spreading with offset spatula to thickness of scant 1/4 inch. Scatter nuts and dried fruit over chocolate. Sprinkle with ginger. Sprinkle with fleur de sel. Chill until chocolate is firm, about 30 minutes. Peel off foil. Cut chocolate into irregular pieces. Serve bark slightly chilled.

Cherry Squares

I got this recipe a long time ago from a friend's Polish grandmother. These are a cinch to make and are delicious...well honestly, they should be considering the rude amount of butter and sugar in them. Sorry P, I know this doesn't fall into the "clean eating" category but I made them for a Superbowl party so it doesn't count right?










Ingredients:
1 cup unsalted butter, room temp
2 cups sugar
4 eggs
2 cups flour, sifted
1 tsp vanilla
1 14-15oz can sour pitted cherries

-Preheat oven to 350 degrees F.
-Drain the cherries and set aside.
-Beat butter and sugar until creamy. Add eggs, vanilla, and sifted flour.
-Pour into a greased 9x13 pan.
-Press cherries into the top ( makes sure to use the whole can!).
-Bake for 45 minutes until done.
-Sprinkle with powdered sugar.

Healthier Brownies, part 2

In a previous post, I tried making brownies with pumpkin puree..yum! Now the the second experiment....brownies made with garbanzo beans, eggs and agave nectar...no butter, flour, or sugar!
These were actually quite good! I took them out after 40 minutes to maintain fudginess (good idea!). Next time I would add 1/2 cup of chocolate chips or nuts to the batter for some interest. The brownies could not have been easier to make, they rose beautifully, and were a breeze to cut. I cut mine into small squares and stored them in the fridge (they taste more chocolatey this way). If you don't have agave nectar or are having trouble finding it you could use brown rice syrup or raw sugar.

Garbanzo Bean Brownies
1 1/2 c. dark chocolate chips
2 c. garbanzo beans, drained and rinsed
4 eggs
¾ cup brown rice syrup
1/2 tsp baking powder

Heat oven to 350 degrees.
In a small bowl melt chocolate chips in microwave for 2 minutes.
In a blender or food processor, combine beans and eggs.
Add brown rice syrup, baking powder, and chocolate, process until smooth.
Pour batter into a 9” or 8X8” non-stick pan. (or spray a glass one with cooking spray)
Bake for 45 minutes.

Christmas Dinner

Menu:
Beef Tenderloin with Garlic Horseradish Cream-Gourmet, October 2004
Potatoes Dauphinois Madame Laracine-Bistro Cooking, Patricia Wells
Steamed Green Beans
Citron Fromage

Beef Tenderloin with Garlic Horseradish Cream

This Christmas we decided to change up the menu a bit. We all agreed that this recipe was fantastic! It is the new Christmas dinner meal!
A few notes :
1. We made the sauce ahead of time..it takes a lot longer to reduce than the recipe says. We then refrigerated it and then brought it out to come to room temp a few hours before serving. To thin it out a bit, I microwaved the sauce on 50% power for 15-30seconds. This is a thick sauce.
2. If you like your beef medium to medium rare, I recommend you take it out of the oven at 125 degrees F.
3. Use about half the amount of black pepper...it will have enough kick!
http://www.epicurious.com/recipes/food/views/230745

For sauce
1 head garlic (1/4 lb; about 2 1/2 inches in diameter), left intact
1 teaspoon olive oil
3/4 teaspoon salt
2 cups heavy cream
1/4 cup drained bottled horseradish
1/8 teaspoon white pepper

For tenderloin
1 (3-lb) center-cut beef tenderloin roast, tied
1/2 cup cracked black pepper
2 teaspoons granulated beef bouillon
2 teaspoons salt
3/4 teaspoon cornstarch
3/4 teaspoon dried oregano, crumbled
3/4 teaspoon garlic powder
3/4 teaspoon paprika (not hot)
1 tablespoon olive oil
Special equipment: a roasting pan with a rack; an instant-read thermometer

Directions:
Make sauce:
Put oven rack in middle position and preheat oven to 400°F. Cut off and discard top fourth of garlic head. Drizzle exposed garlic with oil and sprinkle with 1/4 teaspoon salt, then wrap head tightly in foil. Roast garlic until tender, about 1 1/4 hours, then open foil and cool. While garlic roasts, simmer cream in a 1 1/2- to 2-quart heavy saucepan, stirring occasionally, until reduced to about 3/4 cup, 20 to 25 minutes, then transfer to a bowl. Squeeze garlic into a small bowl, discarding skins, and mash together with horseradish, pepper, and remaining 1/2 teaspoon salt using a fork. Stir garlic mixture into cream, then chill until ready to use.
Roast tenderloin:
Increase oven temperature to 475°F. Pat tenderloin dry. Stir together pepper, bouillon, salt, cornstarch, oregano, garlic powder, and paprika in a small bowl. Rub oil all over tenderloin, then sprinkle with spice mixture, rubbing it into meat. Put tenderloin on rack in roasting pan and roast 10 minutes, then reduce oven temperature to 425°F and cook until thermometer inserted diagonally into center of meat registers 130°F, 20 to 25 minutes for medium-rare. Let beef stand on rack in pan 10 minutes before serving. Cut beef into 1/4-inch-thick slices and serve with garlic horseradish cream.
Cooks' note: Garlic can be roasted and squeezed 1 day ahead and chilled, covered. Bring to room temperature before proceeding.

Potatoes Dauphinois
3 pounds baking potatoes, such as russets, peeled and very thinly sliced
2 cups whole milk
3 garlic cloves, minced
3/4 teaspoon salt
3 imported bay leaves
Freshly ground nutmeg
Freshly ground black pepper
1 cup creme fraiche or heavy cream
2 cups (about 5 ounces) freshly grated Gruyére cheese

Instructions
Preheat oven to 375 degrees F.
Place the potatoes in a large saucepan and cover with the milk and 2 cups of water. Add the garlic, salt, and bay leaves. Bring to a boil over medium-high heat, stirring occasionally so that the potatoes do not stick to the bottom of the pan. Reduce the heat to medium and cook, stirring from time to time, until the potatoes are tender but not falling apart, about 10 minutes. Using a slotted spoon, transfer half of the potatoes to a large, 14- by 9- by 2-inch gratin dish. Sprinkle with the nutmeg, pepper, half the creme fraiche, and half the cheese. Cover with the remaining potatoes, and sprinkle again with nutmeg, pepper, and the remaining creme fraiche and cheese.

Bake, uncovered, until the gratin is crisp and golden on top, about 1 hour. Serve immediately.

Yield: 6 to 8 servings

Citron Fromage (Lemon Mousse)

Juice and rind of 2 large lemons
1 level Tbsp powdered gelatin
3 eggs
4 oz caster sugar
¼ pint double cream
Garnish:
¼ pint whipping cream

Sprinkle the gelatine over 2 tbsp of water in a small pan and leave to soak for 5 minutes. Separate the eggs, putting the yolks into a large bowl and the whites into another. Finely grate the rind from the lemons, and mix it into the egg yolks, together with the sugar. Squeeze the lemons and strain the juice into the soaked gelatine. Place the saucepan over low heat, stirring continuously. Do not allow to boil, and once the gelatine has dissolved immediately remove the pan from the heat. Whisk the eggs yolks and sugar until pale and creamy. Slowly pour in the dissolved gelatine, whisking all the time. Continue to whisk the mixture until it is cool and beginning to thicken. Lightly beat the double cream and fold into the mixture. Beat the egg whites until stiff, then blend them in evenly and lightly. Spoon the mousse into a serving dish or individual dishes and chill until set. Pipe whipped cream over mousse.

Healthier Brownies

I read about this recipe and couldn't resist trying it, even though it calls for a brownie mix ;) I am sure you could substitute your own dry ingredients for the brownie mix if you feel so inclined!

These are so fudgy and rich and they just taste chocolately, not like pumpkin at all! I feel healthier already with all those flavenoids and anti-oxidants!!











Pumpkin Brownies
1 box brownie mix ( I used double chcoloate Ghiradelli brownie mix)
1 can pumpkin puree ( I used Libby's)

Mix together and pour into a greased 8x8 pan and baked at 325 degrees F for 40-45 minutes...they will be soft.
Let them cool and put in the fridge covered with foil for a few hours to get super fudgy!

Here is the next healthy brownie recipe I am going to try...let me know if you try it before I do!

Garbanzo Bean Brownies
1 1/2 c. dark chocolate chips
2 c. garbanzo beans, drained and rinsed
4 eggs
¾ cup brown rice syrup
1/2 tsp baking powder

Heat oven to 350 degrees.
In a small bowl melt chocolate chips in microwave for 2 minutes.
In a blender or food processor, combine beans and eggs.
Add brown rice syrup, baking powder, and chocolate, process until smooth.
Pour batter into a 9” or 8X8” non-stick pan.
Bake for 45 minutes.

(courtesy of Christi Collins)

Lesson #3 with Becky

French Bistro Meal
















Cheese Soufflé
1/2 cup milk
1 Tbs. unsalted butter
1 Tbs. all-purpose flour
2 egg yolks, at room temperature
1/4 cup shredded Gruyère cheese
1/4 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper, to taste
Cayenne pepper, to taste
1/2 Tbs. Madeira wine
2 1/2 egg whites, at room temperature
Pinch of cream of tartar

Preheat an oven to 350°F. In a small saucepan over medium heat, warm the milk until small bubbles appear around the edges of the pan. In another saucepan over medium heat, melt the butter. When foaming, add the flour and whisk until blended. Cook, whisking, for 1 minute; do not allow the mixture to brown. Gradually add the milk, whisking constantly. Continue whisking, regularly scraping the bottom and sides of the pan, until the mixture thickens and comes to a boil, 2 to 3 minutes. Cook for a few seconds more until thickened and smooth, and then remove from the heat. Let cool a little.In a bowl, whisk the egg yolks until pale yellow, 1 to 2 minutes. Gradually whisk the hot sauce into the yolks, and then add the cheeses, salt, pepper, a sprinkling of cayenne and the Madeira. Stir to mix well. Set aside.Place the egg whites in a large, clean, dry bowl. Add the cream of tartar and, using a clean whisk or beaters, beat until soft peaks form and hold their shape. Spoon about one-fourth of the egg whites into the cheese sauce and, using a rubber spatula, stir gently to blend. Then gently fold the remaining egg whites into the sauce just until incorporated. Spoon the mixture into an ungreased 2 soufflé dish and bake until puffed and lightly browned, 35 to 40 minutes.Remove the soufflé from the oven and carry it immediately to the table before it begins to fall. (I made them in 2 ramekins and cooked them
for 25 minutes)














Green Peppercorn Cream Sauce
1 cup beef stock or canned beef broth
1 1/2 tablespoons butter
1/3 cup chopped shallots
1/2 cup whipping cream
1 1/2 tablespoons Cognac or brandy

1 tablespoons drained green peppercorns in brine Boil stock in small saucepan until reduced to 3/4 cup, about 7 minutes. Meanwhile cook steaks. Transfer steaks oven (do not clean skillet). Add chopped shallots to same skillet and sauté 2 minutes. Remove from heat. Add reduced beef stock, 1 cup whipping cream, 3 tablespoons Cognac and green peppercorns. Boil until mixture thickens to sauce consistency, about 6 minutes. Season sauce to taste with pepper. Spoon sauce over steaks and serve.

Broccolini with sautéed shallots and toasted pine nuts

Blanch one bunch of Broccolini in salted water take out and put in ice water immediately in a large sauté pan sauté shallots in olive oil salt and pepper add the Broccolini and sauté till desired doneness about 6 minutes. Add the juice of half a lemon and the zest of half a lemon and cook for 1 more minute. Toss in Pine nuts that have been toasted before hand till golden brown.













Pate a Choux- Cream puff pastry
2 Large Eggs
1 large egg white
5 tablespoons unsalted butter cut into 10 pieces
2 tablespoons whole milk
6 tablespoons water
1 ½ teaspoons granulated sugar
¼ teaspoon salt
½ cup sifted unbleached all purpose flour

Adjust oven rack to middle position and heat oven to 425 degrees. Spray large (12-by 18-inch) baking sheet with nonstick cooking spray and line with parchment paper; set aside. Beat eggs and egg white in measuring cup or small bowl; you should have 1/2 cup (discard excess). Set aside.
Bring butter, milk, water, sugar, and salt to boil in small saucepan over medium heat, stirring once or twice. When mixture reaches full boil (butter should be fully melted), immediately remove saucepan from heat and stir in flour with heatproof spatula or wooden spoon until combined and mixture clears sides of pan. Return saucepan to low heat and cook, stirring constantly, using smearing motion, for 3 minutes, until mixture is slightly shiny with wet-sand appearance and tiny beads of fat appear on bottom of saucepan (temperature of paste should register 175 to 180 degrees on instant-read thermometer).
Immediately transfer mixture to food processor and process with feed tube open for 10 seconds to cool slightly. With machine running, gradually add eggs in steady stream. When all eggs have been added, scrape down sides of bowl, and then process for 30 seconds until smooth, thick, sticky paste forms. (If not using immediately, transfer paste to medium bowl, cover surface flush with sheet of plastic wrap sprayed lightly with nonstick cooking spray, and store at room temperature for up to 2 hours.)
Fold down top 3 or 4 inches of 14- or 16-inch pastry bag fitted with 1/2-inch plain tip to form a cuff. Hold bag open with one hand in cuff and fill bag with paste. Unfold cuff, lay bag on work surface, and, using hands or bench scraper, push paste into lower portion of pastry bag. Twist top of bag and pipe paste into 1 1/4- to 1 1/2-inch mounds on prepared baking sheet, spacing them about 1 to 1 1/4 inches apart (you should be able to fit about 24 mounds on baking sheet).
Use back of teaspoon dipped in bowl of cold water to smooth shape and surface of piped mounds. Bake 15 minutes (do not open oven door), then reduce oven temperature to 375 degrees and continue to bake until golden brown and fairly firm (puffs should not be soft and squishy), 8 to 10 minutes longer. Remove baking sheet from oven. With paring knife, cut 3/4-inch slit into side of each puff to release steam; return puffs to oven, turn off oven, and prop oven door open with handle of wooden spoon. Dry puffs in turned-off oven until centers are just moist (not wet) and puffs are crisp, about 45 minutes. Transfer puffs to wire rack to cool. (Cooled puffs can be stored at room temperature for up to 24 hours or frozen in zipper-lock plastic bag for up to 1 month. Before serving, crisp room temperature puffs in 300-degree oven 5 to 8 minutes, or 8 to 10 minutes for frozen puffs.)

Bittersweet Chocolate Sauce

Whisk the sauce gently so as not to create tiny air bubbles that can mar its appearance. Makes 1 1/2 cups.

¾ cup heavy cream
3 tablespoons light corn syrup
3 tablespoons unsalted butter, cut into three pieces
table salt
6 ounces bittersweet chocolate, chopped fine

Bring heavy cream, corn syrup, butter, and salt to boil in small nonreactive saucepan over medium-high heat. Off heat, add chocolate while gently swirling saucepan. Cover pan and let stand until chocolate is melted, about 5 minutes. Uncover and whisk gently until combined. (Can be cooled to room temperature, placed in airtight container, and refrigerated for up to 3 weeks. To reheat, transfer sauce to heatproof bowl set over saucepan of simmering water. Alternatively, microwave at 50 percent power, stirring once or twice, 1 to 3 minutes.)
I added 1/2 tsp instant coffee.

Close But No Cigar

Thick and Chewy Chocolate Chip Cookies

I got the recipe for these cookies from a cooking board (thanks, katie102006). I have to say that while they were very good and very easy to make, they were not the best cookie I have made. In my opinion, the award for the best cookie recipe is a tie between the Mrs. Field's cookie recipe and a recipe a friend gave me....I've never found a cookie recipe to beat these two! Let me know if you would like the recipes!

Ingredients:
- 2 c plus 2 Tbps all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 12 Tbsp (1 1/2 sticks) unsalted butter, melted and cooled until warm
- 1 c. light or dark brown sugar, packed (I like light for the color)
- 1/2 c. granulated sugar
- 1 large egg plus 1 egg yolk
- 2 tsp vanilla extract
- 1 1/2 c. semisweet chocolate chips

Directions:
- Adjust oven racks to upper- and lower-middle positions and heat oven to 325 degrees. Line two large cookie sheets with parchment paper.
- Whisk flour, baking soda, and salt together in a medium bowl; set aside.
- Either by hand or with an electric mixer, mix butter and sugars until thoroughly blended. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low speed just until combined. Stir in chips to taste.
- Roll scant 1/4 cup dough (I do a little more) into a ball. Holding dough ball in fingertips of both hands, pull into two equal halves, being careful not to smooth dough’s uneven surface.
- Place formed dough onto cookie sheet, leaving ample room between each dough mound.
- Bake, reversing position of cookie sheets halfway through baking (from top to bottom and front to back), until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes.

Note: I usually hit the 18 min mark and they look underdone, but pull them out. By the time they cool they'll be perfect and chewy.

Rosh Hashanah Dinner

My Dinner Menu
Matza Ball Soup
Roasted Chicken
Sephardic Spinach Patties
Honey-Glazed Carrots
Cinnamon-Apple Cake



I roasted two chickens at 375 degrees F for approx. 1 hour and 40 minutes (20 min/lb), basting every 20 minutes. I stuffed them with lemon halves, onion halves, rosemary, bay leaves and salt and pepper. I used a combo of butter and olive oil on the outside and salt and pepper.

These carrots were really delicious, tender and just slightly sweet. They even worked well in leftover matza ball soup for lunch the next day along with shredded chicken. This recipe is originally from Faye Levy's International Jewish Cookbook, but I found it in a family cookbook.
Honey-Glazed Carrots
1 lb carrots
1 cup of water
pinch of salt
1 Tbsp sugar
1 Tbsp honey
2 Tbsp vegetable oil
1/2 tsp grated lemon rind

Combine carrots, water and salt in a medium saucepan. Bring to a boil and simmer, uncovered, for 10 minutes. Add sugar, honey and oil and continue cooking over medium-low heat, stirring occasionally, until carrots are very tender and liquid is absorbed, about 15 minutes. Watch so mixture doesn't burn. Add grated lemon rind and remove from heat. Serve hot or at room temperature.

Unfortunately, the pic of the spinach patties didn't turn out so you will just have to take my word for it that they were really good :) I think next time I will use regular bread crumbs as the matza meal had a bit of a funny taste! I used the optional nutmeg and garlic and also added 1/4 cup of parmesan cheese into the mixture, but of course, you can leave that out depending on your adherence to kosher guidelines. Here is a link to the recipe on http://www.epicurious.com/ ( a great recipe website!). http://www.epicurious.com/recipes/food/views/233358

Sephardic Spinach Patties (Originally published in: Olive Trees and Honey, 2005 By Gil Marks)
3 tablespoons olive oil or vegetable oil
1 large onion, chopped
2 to 4 cloves garlic, minced (optional)
2 pounds fresh spinach, stemmed, cooked, chopped, and squeezed dry, or 20 ounces thawed frozen chopped spinach, squeezed dry
About 1 cup matza meal or fine dried bread crumbs
About 3/4 teaspoon table salt or 1 1/2 teaspoons kosher salt
Ground black pepper to taste
1/2 teaspoon freshly grated nutmeg or 1/2 teaspoon cayenne (optional)
3 large eggs, lightly beaten
Vegetable oil for frying
Lemon wedges for serving

1. In a large skillet, heat the olive oil over medium heat. Add the onion and, if using, the garlic and sauté until soft and translucent, about 5 minutes. Remove from the heat and add the spinach, matza meal, salt, pepper, and, if using, the nutmeg. Stir in the eggs. If the mixture is too loose, add a little more matza meal. The mixture can be stored in the refrigerator for a day.
2. Shape the spinach mixture into patties 3 inches long and 1 1/2 inches wide, with tapered ends. In a large skillet, heat a thin layer of oil over medium heat. In batches, fry the patties, turning, until golden brown, about 3 minutes per side. Drain on paper towels. Serve warm, accompanied with lemon wedges.

Variations
Sephardic Spinach Patties with Cheese (Keftes de Espinaca con Queso): Add 1 cup (4 ounces) shredded Muenster, Swiss, Gouda, or Cheddar cheese; or 1/4 cup grated kefalotyri or Parmesan cheese.
Sephardic Spinach Patties with Walnuts (Keftes de Espinaca con Muez): Substitute 1/2 to 1 cup finely chopped walnuts for the matza meal.
Italian Spinach Patties (Polpettine di Spinaci): Add 3/4 cup raisins soaked in white wine for 30 minutes, then drained, and 3/4 cup toasted pine nuts.


The dessert I made is a cinnamon-apple cake that I used to make in grad school. It is a cooking light recipe that is really delicious. It is very moist and has great flavor. I always reduce the cooking time to about an hour and used slightly less sugar.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1571493

Cinnamon Apple Cake
1 3/4 cups sugar, divided
3/4 cup (6 ounces) block-style fat-free cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
3 cups chopped peeled Braeburn apple (about 2 large)
Cooking spray

Preheat oven to 350°.
Place 1 1/2 cups sugar, cream cheese, butter, and vanilla in a large bowl; beat with a mixer at medium speed until well blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Add flour mixture to cream cheese mixture, beating at low speed until well blended.

Combine remaining 1/4 cup sugar and 1 teaspoon cinnamon. Combine 2 tablespoons cinnamon mixture and chopped apple in a bowl, and stir apple mixture into batter. Pour the batter into an 9-inch springform pan coated with cooking spray. Sprinkle with the remaining cinnamon mixture. Bake at 350° for 1 hour or until cake pulls away from the sides of the pan. Cool cake completely on a wire rack.
Cut into 12 wedges, using a serrated knife.

Exceptions to Every Rule...

I have to admit, I am a bit of a purist when it comes to food. I usually don't go for anything that's been made from a boxed mix. As a rule, I like things made from scratch from all natural ingredients...however, rules are meant to be broken and I certainly break my rule for this cake. You might as well throw out all your recipes for lemon cake as you will never need or want another one!

Lemon Bundt Cake

4 eggs
3/4 cup sugar
1 cup apricot nectar
3/4 vegetable oil
1 pkg. Duncan Hines Lemon Supreme cake mix
2 lemons
1 cup powdered sugar

1. Preheat the oven to 350 degrees F.
2. Beat eggs well with a hand mixer, add sugar-beat, add apricot nectar-beat, add oil-beat, add cake-mix and beat at a medium speed for 2 minutes until all lumps are gone.
3. Put in greased bundt pan. Bake for 50 minutes.
4. Grate lemons and squeeze juice. Mix with the powdered sugar and let stand.
5. Remove cake from oven and let cool on a rack for 10 minutes.
6. Transfer to serving plate and slowly drizzle lemon glaze over the surface.