Friday, February 12, 2010

Fudge Brownies

Ginger Elizabeth Fudge Brownies


Mmmmm the rich and chewy texture of a warm brownie (not to mention the yummy taste!). Is there anything more comforting? How about adding some delicious banana ice cream and hot fudge on top? Now we're talking! One of my all time favorite desserts are (and always will be) fudge brownies, and I (luckily) came across a recipe for brownies by my favorite Chocolate Pastry Chef, Ginger Elizabeth. 

Ginger Elizabeth offers beautiful and heavenly tasting chocolate creations at her Sacramento Chocolate Boutique (it's like visiting Paris on a Spring day). I recently took a Souffle class taught by Ginger Elizabeth and I plan to share some of her Souffle recipes with you in the near future as well, but until then, here is a sinfully good Chocolate Fudge Brownie recipe I tried and thoroughly enjoyed! 

This recipe is fairly simple to prepare and keeps wonderfully for about a week in the refrigerator. It's always a good idea to use good quality chocolates. I like to use a chocolate that is at least 64% cocoa (but, I'm sure these brownies will turn out good with any chocolate chips). Enjoy!



Ingredients:
1 1/4 c + 1T   Butter
3 c                  Sugar
1 tsp               Vanilla Extract
5 each             Eggs
1/2 tsp            Salt
2 1/4 c            All Purpose Four, sifted
1 pound          Semi-Sweet Chocolates 

Method:
Preheat oven to 350 degrees F (325 F for convection ovens). 


Grease a 9"x13" casserole dish and set aside
1. Melt chocolates and butter over a double boiler on low heat (stir constantly)


2.  In a Kitchen-Aid Mixer with a paddle attachment or by hand mix the eggs, sugar and vanilla. Mix for 1-2 minutes until a little frothy. Add the melted chocolate and butter and mix to combine.
3. Add the sifted flour and mix until just combined. 
Pour the batter into the prepared casserole dish. Batter will be thick.
4. Spread the batter evenly in the pan and bake for 35-40 minutes. Use tooth pick to test.
Batter will be slightly wet still (it's like fudge!)
5. The brownies will cut best if allowed to cool overnight in the refrigerator (keep in refrigerator). 

I served the brownies with ice-cream and hot fudge the first night, and then, ate them "as is" for the rest of the week. They are very rich and a small amount goes a long way! 

For more information on Ginger Elizabeth Chocolates, please visit her website at www.gingerelizabeth.com

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Breaded Chicken Roll Ups

Breaded Chicken Roll Ups

STRIP STEAKS WITH BALSAMIC CREAM SAUCE

It really doesn't matter what cut of meat you decide to serve (although, like most things, the better the quality the better the experience), the sauce is what you will remember. Yes it's very simple to make, but it is so delicious (at least I think so).
To complete the meal, I added some freshly steamed green beans in a garlic and butter sauce, and creamy garlic mashed potatoes (using butter, half/half and roasted garlic).



"PERFECT EASY MEAL TO SERVE TO GUESTS, OR AS WONDERFUL MEAL FOR THE FAMILY TO ENJOY"

" TO ENSURE THE MEAT IS SEARED - NOT STEAMED- COOK JUST 3 STEAKS IN THE SKILLET AT A TIME."





Ingredients
3 strip steaks (10 to 12 ounces each), about 1 inch thick
salt and pepper
1 tablespoon vegetable oil
1 shallot, minced
1/4 cup balsamic vinegar
1/3 cup heavy cream
2 tablespoons finely chopped fresh chives

Method
1. Pat steaks dry with paper towels (Julia Child) and season with salt and pepper. heat oil in large skillet over medium-high until just smoking. Cook steaks until well browned, 3 to 5 minutes per side. Transfer to cutting board and tent with foil.

2. Add shallots to empty skillet and cook until softened, about 30 seconds. Stir in vinegar, scraping up and browned bits, and cook until syrupy, about 1 minute. Add cream and cook until slightly thickened, about 1 minute. Stir in chives and season with salt and pepper. Slice steak and serve, passing sauce at table or serve with sauce.

I thoroughly enjoyed the Balsamic Cream Sauce (just ask my husband, he found me in the kitchen after dinner devouring the remains of the sauce from the serving bowl!!).. Let me know if you like it too!!

Pavlova Dessert


My husband and I were invited to a Hanukkah party where we were introduced to some wonderfully unique and tasty dishes. The room was full of warm and friendly people and the hostess offered up a great meal and atmosphere. Duck and fish were the two main courses, served with some very creative and unique side dishes with an Asian flair!

The dessert was what really made the day for me. The hostess was a beautiful and charming gal from New Zealand and she made a traditional New Zealand (or Kiwi) dessert called Pavlova. I highly recommend bringing this dish to a holiday gathering and impressing your friends and family.. The recipe does not call for many ingredients and the method is reads fairly simple. I'm going to attempt to make it for family in the coming weeks (I may have to attempt it a couple of times because though there is a chance it wont turn out the first time, even though the recipe seems pretty simple).

I know it will take practice to get the dessert to turn out as amazing as my friends did, but I'm up for the challenge. If you want to impress friends and family with a sweet and stunning dessert, I highly recommend making a Pavlova cake. We enjoyed this cake served with whipped cream and chocolate mousse (creamy and sweet), but it is traditionally served with fresh fruit and whipped cream. Enjoy!

Pavlova Recipe & Method

Ingredients for Cake:

4 large (120 grams) egg whites

1 cup (200 grams) superfine or castor sugar

1 teaspoon white vinegar

1/2 tablespoon cornstarch (corn flour)

Topping:

1 cup (240 ml) heavy whippingcream

1 1/2 tablespoons (20 grams) granulated white sugar

1/2 teaspoon pure vanilla extract

Fresh fruit - kiwi, strawberries, raspberries, blackberries, passion fruit, peaches, pineapple, or other fruit of your choice. Also can be served with chocolate chips and whipped cream.


METHOD:

Preheat oven to 250 degrees F (130 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper.

In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium-high speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers). Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, fold in.

Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges.

Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)

The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.

Just before serving gently place the meringue onto a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Serve immediately as this dessert does not hold for more than a few hours.

Serves 6 to 8.




Hot cocoa for the winter soul.....


The Saucy Chef here...I am a huge fan of hot cocoa (I'll take a hot cocoa over coffee any day!). In fact, I can drink a good hot cocoa at any time the year. This "almost obsession" started when I was in Rome last October. I happened to order a hot cocoa on a chilly morning at a little cafe just around the corner from our hotel. What I ended up drinking was "liquid bliss!" Although a bit more bitter then what I was used to (sugar packets do the trick), the quality of the chocolate and the richness (and thickness) of the drink took a hold on me (my husband said it was like drinking a melted chocolate bar, and he was right). I have been on a quest to find hot cocoa in the states that compares to the one I sipped in Rome. And, now that the Fall and Winter months are upon us, I am excited to spend my weekends enjoying my new favorite treat! I invite you to begin searching for the sweetest, richest, most luxuries hot cocoas you can find (and share your finds with me). To help you on your way, I recommend starting at Ginger Elizabeth in Midtown Sacramento (no they are not paying me to promote their business). And, by the way, always say yes to whipped cream!

A Cocoa Fact: Cocoa dates back to the Aztecs. To the Aztec's, the cocoa beans were valuable not only for their culinary importance, but also used as a form of currency.

This is a super easy dish to prepare. My husband loves it and asked me to add it to our regular weekly menu. I plan to serve the smaller versions as an appetizer at future dinner gatherings.

I'm always trying to think of new ways to prepare chicken and this dish really fit the bill. I'm going to walk you through the recipe as I prepared it for two (you can always alter the amount of ingredients and seasonings to fit your culinary needs). Chicken is very versatile, as is this dish. The chicken comes out really juicy and full of wonderful flavor. I served it with little red potatoes (baked) and sauteed green beans (w/dill and chopped tomatoes)

Chicken Roll Up Ingredients:

2 large boneless/skinless chicken breasts - each sliced in half (through the middle of the breast) to create 4 pieces (or keep intact for larger individual servings)
1 cup of breadcrumbs (I used Italian seasoned, but you can easily add your own herbs to create your own personal flavor)
Sliced Matzorella cheese (1 to 2 slices per chicken slice)
Fresh Spinach leaves ( 2 to 3 per chicken slice)
Dried Thyme (used in many French dishes)
2 Garlic cloves (crushed)
2 to 3 Tablespoons Butter
Salt (Kosher if you have it)
Pepper

Directions:

Butter a medium size baking dish
Set oven to 400 degrees

-Pound the chicken slightly to flatten
-Dredge one side (outer side) of breast in breadcrumbs
-Sprinkle with Salt & pepper and Thyme on the inner side
-Rub 1/2 teaspoon of crushed garlic on each breast
-Add 1 to 2 slices of cheese
-Place spinach leaves over the cheese
-Roll and insert toothpicks to keep the chicken intact

Place chicken wraps on buttered backing dish (I add a little extra butter - nice and French)
Bake for approximately 30 min

Enjoy!

*Note*
It was easier for me to fill and wrap the chicken and then roll the chicken in the breadcrumbs.