Thursday, May 26, 2011
Put the Drum in Drumsticks...
Sunday, April 25, 2010
South Carolina Girl's Trip
Sunday, March 7, 2010
Chocolate Mousse for our Chocolate Cake....
That is what Jack-Jack and I have been saying all week. "Chocolate mousse for our chocolate cake." But, you have to say it with an English accent. I don't know why, you just do.
- 2 cups chilled heavy cream
- 4 large egg yolks
- 3 tablespoons sugar
- 1 teaspoon vanilla
- 7 oz fine-quality bittersweet chocolate (not unsweetened), chopped
- Garnish: lightly sweetened whipped cream
- Special equipment: an instant-read thermometer
preparation
Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.
Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.
Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.
Spoon mousse into 8 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving.
Cooks' notes:• Mousse can be chilled up to 1 day.
Thursday, March 4, 2010
Chicken Cordon Bleu
- 4 (6-ounce) boneless, skinless chicken breast halves (about 1 1/2 pounds)
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- 6 ounces sliced Swiss cheese (4 to 6 slices)
- 4 ounces thinly sliced prosciutto or Black Forest ham
- 1 cup all-purpose flour
- 1 tablespoon plus 2 teaspoons Emeril's Original Essence or Creole Seasoning
- 2 large eggs
- 2 tablespoons milk
- 1 cup fine unseasoned dried bread crumbs
- 3 tablespoons olive oil
Directions
- Cut each piece of chicken in half horizontally and place each piece between 2 sheets of plastic wrap. Using the smooth side of a meat mallet, pound out to a 1/4-inch thickness.
- Place the 8 chicken pieces on a baking sheet and sprinkle with salt and pepper. Divide cheese evenly between 4 pieces of chicken. Arrange prosciutto slices evenly over cheese; top with remaining 4 pieces of chicken. Tuck in any cheese or prosciutto that extends over the edges. Secure chicken pieces together using toothpicks along the edges to form a "sandwich."
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.
- Place flour in a shallow dish; season with 1 tablespoon essence. In another shallow dish, mix together eggs and milk using a fork. Place bread crumbs in a third shallow dish; season with remaining 2 teaspoons Essence. Dip a chicken "sandwich" in flour, shaking off any excess. Dip chicken in egg mixture, followed by seasoned breadcrumbs; transfer to a plate. Repeat process with remaining chicken "sandwiches."
- Heat olive oil in a large skillet over medium-high heat. Place chicken "sandwiches" in skillet and cook, until browned on one side, about 4 minutes. Turn chicken and cook 2 minutes more.
- Transfer to prepared baking sheet and place in oven. Cook until cheese is melted and bubbly and chicken is cooked through, about 4 minutes. Remove toothpicks and serve immediately.
Sunday, February 21, 2010
Starting A-New
Cake:
- Nonstick vegetable oil spray
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup plus 3 tablespoons unsweetened cocoa powder
- 1 cup boiling water
- 2 cups sugar
- 3 large eggs
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into 1-inch pieces
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Ganache:
- 5 ounces unsweetened chocolate, chopped
- 1/4 cup (1/2 stick) chilled butter, cut into 1/2-inch cubes
- 1 teaspoon vanilla extract
- 3/4 cup heavy whipping cream
- 3/4 cup sugar
- Edible flowers* (for decoration)
Special equipment:
- 1 12-inch round cake pan with 2-inch-high sides
preparation
For cake:
Preheat oven to 350°F. Spray 12-inch round cake pan with 2-inch-high sides with nonstick spray. Line bottom of pan with parchment paper round. Spray parchment paper with nonstick spray. Dust pan with flour, tapping out any excess. Sift 2 cups flour, baking soda, baking powder, and salt into medium bowl. Sift cocoa into another medium bowl. Pour 1 cup boiling water over cocoa; whisk to blend. Using electric mixer, beat sugar and eggs in large bowl until light and fluffy, about 2 minutes. Add butter to egg mixture and beat until blended. Beat in cocoa mixture. Add buttermilk and vanilla; beat to blend. Add dry ingredients and beat on low just to blend. Transfer batter to prepared pan; smooth top.
Bake cake until tester inserted into center comes out clean, about 35-38 minutes. Cool cake completely in pan on rack. DO AHEAD: Can be made 1 day ahead. Cover and let stand at room temperature.
Place chopped chocolate, butter, and vanilla in medium bowl. Bring cream and sugar to boil in medium saucepan, stirring to dissolve sugar. Carefully pour hot cream mixture into bowl with chocolate. Let stand 1 minute. Whisk until melted and smooth. Chill ganache until thickened and spreadable, about 1 hour.
Carefully invert cake onto large cake plate. Gently remove parchment paper. Spread ganache over top and sides of cake and allow ganache to set, about 1 hour. DO AHEAD: Cake can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before decorating.
Decorate cake with edible flowers. Cut into wedges and serve.
* Available at some supermarkets and at farmers’ markets. Use only those flowers that have been grown without pesticides.