Chocolate Truffles
Yield: 12A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Ingredients:
For the Filling:
- 8 oz of good bittersweet chocolate
- 1 cup of 35% whipping cream
For the Chocolate Coating:
- 8 oz of good bittersweet chocolate
- 2 cups of rice krispies
Directions:
For the Filling:
- Chop chocolate into small, even pieces.
- Heat cream in a small saucepan to just below a simmer. Pour over chocolate, let sit for 30 seconds and then begin to stir until smooth and glossy. Set in a refrigerator, overnight.
For the Chocolate Coating:
- Roll truffle filling into balls, using a melon baller or teaspoon.
- Pour rice krispies into a shallow pan.
- Melt chocolate in a double boiler. Dip truffles into the chocolate using a fork and drain some of the excess chocolate, letting it drip through the tines of the fork, and then roll in rice krispies. Set on a rack or baking sheet and put into the refrigerator to set.
Lobster a la Rachel
Yield: 4A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Ingredients:
Lobster a la Rachel
- 2 x large lobsters
- 1 cup of 35% cream
- 1 x 28 oz can of crushed tomatoes
- 750 ml bottle of white wine
- 2 x onions, chopped
- 4 cloves of garlic
- 1 tbsp of prepared horseradish
- 2 x bay leaves
- Salt and pepper
- 1 box of penne pasta
Directions:
Lobster a la Rachel
- Put a large pot over high heat and add about 2 cups of water. Bring to a boil and add the lobsters. Cover and let steam for about 8 minutes per pound. When they are done, remove the meat from the tail, knuckles and claws and reserve.
- Smash the shells with the back of a knife or with a hammer (wrapping the shells in a kitchen towel reduces splatter). Put them into a large saucepot and add the cream, tomatoes, wine, onions, garlic and bay leaves.
- Simmer for 1.5 hours, until the liquid has reduced by half and is reddish brown in colour.
- Strain the sauce into a clean pot and add the horseradish. Check for seasoning and add salt and pepper to taste.
Potato Salad with Smoked Salmon and Dill
Yield: 6A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don?t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Ingredients:
Potato Salad with Smoked Salmon and Dill
- 1 lb. of new potatoes, quartered
- 2 heaping tbsp of sour cream
- Zest and juice of 1 lemon
- 1 tbsp of capers
- 10 slices of smoked salmon
- 3 x green onions, chopped
- 1 bunch of fresh dill, chopped
- Salt and pepper
Directions:
Potato Salad with Smoked Salmon and Dill
- Steam potatoes in a stovetop steamer until tender, about 15 minutes.
- Mix sour cream, lemon zest and juice and capers together. Add steamed potatoes, smoked salmon, green onions and dill. Season with salt and pepper and toss well to coat.
---
No comments:
Post a Comment