Dark Chocolate Tart With Almonds

This dark chocolate tart makes a unique Italian dessert.  This Italian dessert was inspired by  Mario Batali's Bitter Chocolate Tart. I have changed most everything but the crust and added toasted almonds to the filling.  This tart is best eaten the day you make it.  We eat ours about 1/2 hour after I made it and the chocolate with still warm and gooey.


Dark Chocolate Tart with Almonds.
Serves: 8
Pre-heat oven:  400 degrees

Pastry Dough:
1 1/2 cup whole wheat pastry flour
1/2 teaspoon salt
1/4 cup confectionary sugar
1/2 teaspoon ground cinnamon
9 tablespoons cold unsalted butter, cut into small pieces
1/4 cup sweet dessert wine
4-6 tablespoons cold water

Chocolate Filling:
1 1/2 cups heavy cream
7 ounces of dark-bittersweet chocolate chumks, finely chopped or dark chocolate chips
2 large eggs
1 cup toasted finely chopped almonds

Topping:
3/4 cup whipping cream
2 teaspoons vanilla
1 tablespoon powdered sugar

To make the pastry dough, place the flour, salt, confectionery sugar and cinnamon in a medium size bowl and stir.  Add the cold small butter pieces to the flour mixture with a pastry knife until the mixture looks like course crumbs.  Slowly pour in the dessert wine and cold water until it forms a nice dough. Wrap the dough between two pieces of parchment paper and roll out the dough with a rolling pin until it is the size of your tart pan about 12". Allow to dough to cool in the refrigerator for 30 minutes.  Spray a 12" tart pan with cooking spray. Unwrap the dough and line the tart pan with the dough and trim any excess dough from the pan.  (I made two small tarts with the extra dough I had left over).  Prick the dough with a fork and place into a 400 degree oven for 15 minutes or until golden brown.  Allow tart dough to cool.

Making the Chocolate Filling:  In a medium saucepan on medium high heat bring the cream to a low simmer.  Remove the cream from the heat and add the chocolate chips or chunks of dark chocolate until they are fully melted.  Transfer the chocolate cream mixture to a bowl and allow to cool for 20 minutes.  In a small bowl beat the eggs and vanilla with a whisk and then add them slowly to the chocolate mixture.  Pour the mixture into the tart crust and bake the tart on a lined cookie sheet for 15 minutes at 375 degrees. The chocolate will still be loose in the middle of the tart when you take it out of the oven.  Cool the tart for 20 minutes then remove the tart sides and allow the tart to finish cooling.

Using a kitchen aid with a whisk attachment  or hand mixture add the whip cream to a medium bowl and beat the cream on high until it starts to become cream.  On low add the powder sugar and vanilla to the cream.  Then turn the beater on high again and whip the cream until thick.  Add a small teaspoon of whip cream to each piece of chocolate tart.  Refrigerate any whip cream that you did not use.

Cutting the Dough with the Pastry Knife

Rolling the Dough Out 

Forking the Tart Dough 

Forking the Tart Dough (Small Tarts)

Whisking in the Chocolate With the Cream

Large Dark Chocolate Tart with Almonds

Small Chocolate Tarts with Almonds

Rosemary Salmon with Fresh Lime Juice

Salmon is a favorite around are house for dinner. This dish with fresh rosemary is simple to prepare so when you are tired and only have a few minutes to prepare dinner reach for this recipe.

Pre-heat:  Broiler
Serves:  5

2# salmon fillet
4 tablespoons of olive oil
2 limes, squeezed for there juice
2 tablespoons fresh rosemary, chopped
2 teaspoons kosher salt
1/2 teaspoon fresh cracked pepper
1 Gal. Zip lock bag
1 lime cut up into slices

Place the olive oil, salt, pepper, salmon, lime juice and chopped fresh rosemary into a gallon zip lock bag and shack gently to distribute the ingredients.  Allow the salmon to marinate for 30 minutes in the refrigerator.  Line a broiler proof pan with foil. Drain the marinate from the salmon and place the salmon onto the foil.  Broil the salmon on high for 6 minutes or until golden brown and salmon meat falls apart when struck with a fork.  Allow salmon to rest for 5 minutes before serving and serve with slices of lime.

Chopping Fresh Rosemary

Rosemary Salmon with Fresh Lime Juice

English Toffee

My kids discovered English Toffee for the 1st time this Christmas at their grandparents house.  They were so excited to learn about this tasty treat that grandma was hiding under some magazines.  The kids immediately wanted me to find a recipe when we got home to make our own English toffee.  I have never made this type of candy before so I was pleasantly surprised how easy it was to make as long as you have a good candy thermometer.  This recipe comes form Paula Deen from her Delicious gifts episode.  I agree with Paula this English toffee will make a delicious gift.  The kids grandmother tasted this recipe and said it was better then her Sees English toffee.  We added a few more nuts to this recipe then what the original recipe called for and add almonds instead of pecans.  You can add either almonds or pecans to your recipe.

English Toffee
Yields:  about 40 small pieces
Pre-heat oven:  300 degrees

14 tablespoons of butter
1 cup organic cane sugar
2 tablespoons cold water
1 1/2 cup chopped toasted almonds (divided)
1 teaspoon vanilla
dash of salt
1 6 oz. bag dark chocolate chips or small vanilla chocolate chunks

Pour the almonds onto a cookie sheet and toast in a 300 degree oven for 12 minutes or until toasted.  Allow the almonds to cool then finely chop them on a cutting board.

In a heavy pan on medium heat melt the butter, sugar and water.  Bring the mixture to a boil, stirring continually with a wooden spoon about 10 minutes.  Remove the spoon and bring the sugar mixture up to 300 - 310 degrees on the candy thermometer.  Remove from the heat and add one cup of the finely chopped almonds.  Add the vanilla extract and the salt.  On a cookie sheet, pour the sugar mixture onto the sheet and evenly spread it to a 1/4 inch. Top the toffee with the chocolate chips or with dark vanilla chocolate chunks and spread the chocolate evenly while it melts.  Then add the last 1/2 cup of finely chopped almonds to the top of the chocolate.  Cool  for 1 hour and then break into pieces.  I put mine in the freezer for a few minutes to cool it faster.  Store in an air tight container until ready to use.

Chopping the Vanilla Chocolate Into Small Chunks

Chopping the Toasted Almonds

Bringing the Sugar Mixture Up to 300 Degrees

Spreading the Toffee onto the Cookie Sheet

Spreading the Chocolate Onto the Toffee

English Toffee

Creme Brulee

Creme Brulee is one of my families favorite desserts.  The rich cream makes this dish melt in your mouth.  The browned sugar crust of a creme brulee makes it fun to eat.  You can melt the sugar with a blow torch or under a broiler.  My kids love when I heat the sugar and it begins to melt and brown.  This recipe comes from Alton Brown in 2005.

Creme Brulee
Pre-heat oven:  325 degrees
Serves:  6

1 quart heavy cream (4 cups)
1 vanilla bean, split and scrapped
1 cup organic cane sugar
6 large egg yolks
2 quarts hot water (for the pan)

In a saucepan place the cream, vanilla bean and seeds and cook on medium high until it comes to a boil.  To access the vanilla bean seeds just cut the bean in half length ways and scrape out the seeds with a sharp knife. Remove the saucepan from the heat and allow to rest for 15 minutes.  Remove the vanilla bean from the mixture.

In a bowl, whisk the 1/2 sugar and egg yolks together until light in color about 3 minutes. Add the warm cream slowly to the egg mixture whisking continually. Pour the liquid evenly into 6 ramekins. Place the ramekins into a cake pan or roasting pan.  Pour the hot water into the bottom of the pan so the water comes up 1/2 way of the ramekins.  Bake the creme brulee for 45 minutes at 325 degrees.  Remove the ramekins from the hot water pan and place in the refrigerator for 2 hours or up to 2 days.

When you are ready to eat the creme brulee evenly divide the last 1/2 cup of sugar between the 6 ramekins in a even layer on top. Allow the custard to rest for 1/2 hour.  Using a blow torch, melt the sugar on top of the creme brulee to form a crisp coating on top.  If you do not have a blow torch you can place the ramekins on a cookie sheet and place them under a very hot broiler for a few minutes or until the sugar has melted on top.

Heating the Cream and Vanilla Bean

Whisking the Egg Yolk and Sugar

Placing the Creme Brulee Into the Ramekins

Blow Torching the Sugar to Form a Crust

Creme Brulee

Roast Chicken with Fresh Thyme and Cherry Tomatoes

This weeks roast chicken special was with fresh thyme and cherry tomatoes.  This roast chicken dish is both satisfying on a cold winter night and tasty.  The cherry tomatoes add a splash of color and texture to the dish.

Roast Chicken with Fresh Thyme and Cherry Tomatoes:
Pre-Heat Oven:  400 degrees

1 whole chicken 4-5#
1 sweet onion, peeled and sliced
Kosher salt
Fresh black pepper
1 tablespoon fresh thyme, cleaned and de-stemmed
2 cups cherry red tomatoes
1 teaspoon soy sauce
2 cups water

Slicing the Onions

Wash the chicken under cold water and pat dry with a paper towel.  Place the chicken into a roasting pan fitted with a wire rack.  Salt and pepper the chicken all over.  Clean and de-stem the thyme leaves and then sprinkle over the chicken. Peel the outer layers of the onion off and throw them out. Slice the onion in half and then slice the halves very thin and add to the bottom of the roasting pan.  Wash the cherry tomatoes and add to the bottom of the roasting pan.  Add two cups of water to the bottom of the roasting pan and then drizzle the soy sauce over the chicken.  Place the chicken into a 400 degree oven and cook for 90 minutes.  Check the chicken once during the cooking process to make sure there is enough liquid in the bottom of the roasting pan.  If all the liquid has dried up add another cup of water.  Allow the chicken to rest for 15 minutes before you cut into it.

Preparing the Chicken in the Roasting Pan

Roasted Chicken with Fresh Thyme and Cherry Tomatoes

Basil Pesto with Pasta

Basil pesto is a staple around are house.  My twin boys will not eat pasta with out pesto.  Pesto is chalked full of basil, pine nuts and garlic.  Pesto will freeze well so make a double or triple batch and you can have it on hand and be ready for any special dinner that comes up in the week.  The original recipe for this pesto came from the Italian Cooking Encyclopedia cookbook but I have changed it.  This recipe makes a great entree or side dish.

Basil Pesto:
Serves:  6
Pre heat oven:  300 degrees

3/4 cup fresh basil leaves
3 cloves garlic, peeled
6 tablespoons of roasted pine nuts
1/2 teaspoons salt
3/4 cup extra virgin olive oil
1/2 cup grated parmesan cheese
fresh pepper
1 1/4 pounds dried pasta (linguine or spaghetti)

Place the pine nuts on a parchment lined cookie sheet and bake in a 300 degree oven for 15 minutes or until the pine nuts are brown.

In a food processor with the blade attachment, place the basil, garlic, roasted pine nuts cheese, salt and pepper and mix until smooth.  Slowly add the olive oil to the basil mixture and mix until smooth.  Add the pesto to hot pasta or freeze in a air tight container.

Cook the pasta in a large pan of salt boiling water.  Cook pasta for 10-12 minutes or until al dente.  Drain the water from the pasta and place the pasta in a bowl.  Coat the pasta with 1 tablespoon of olive oil and salt and pepper.  Mix the fresh pesto with the hot pasta.
If the pesto is frozen just cook in the microwave for 30 seconds if it is still frozen through just cook it for another 20 seconds.  (don't cook it just bring the pesto up to temperature so you can poor it onto the hot pasta).

Fresh Basil

Fresh Basil, Toasted Pine Nuts and Cheese in The Kitchen Aid 

Toasting the Pine Nuts on a Cookie Sheet

Basil Pesto

German Red Cabbage

German Red Cabbage is a colorful addition to your vegetable favorites.  This recipe is my mother-in-laws recipe for German red cabbage.  I hope your family loves it as much as mine.  This recipe is also great during the holiday time because you can make it up ahead of time and just reheat it when you are ready to use it.

German Red Cabbage:
Serves:  12

1 medium head of red cabbage, shredded
1 medium sweet onion, shredded
2 apples, peeled, cored and shredded
2 cups water
1 tablespoon canola oil
2 teaspoons salt
1/2 cup sugar
1/2 cup apple cider vinegar
1/2 cup grape jelly

In a food mixer with the shredder attachment, shred the red cabbage, sweet onion and peeled apple.  In a large saute pan, heat the canola oil on high then saute the onion, cabbage and apple mixture for 3 minutes.  Add the 2 cups of water, sugar, salt and vinegar to the cabbage mixture and cook uncovered on high for 5 minutes.  Cover and allow to cook on low for 1 hour. Stir the cabbage several times through out the hour.  When the cabbage is finished stir in the grape jelly until it dissolves.  Serve cabbage hot or store in an air tight container in the refrigerator until ready to use.  Can be made up to 3 days ahead.

Cutting the Red Cabbage

Shredded Red Cabbage

Saute the Shredded Red Cabbage, Onion and Apple

Turkey Salad with Dried Cranberries

Here is a terrific after the holiday recipe.  This recipe calls for diced turkey so it is a perfect way to satisfying  your taste buds and use those turkey leftovers.  The dried cranberries in this salad makes the dish more exciting and brings great depth of flavor to it.

Turkey Salad with Dried Cranberries:

Makes:  8 servings:

4 cups chopped cooked turkey meat
4 stalks of celery, washed and sliced
1/2 cup mayo
1/2 cup sour cream
1/4 teaspoon fresh ground pepper
1 teaspoons salt
3/4 cup dried cranberries, diced (place the cranberries in 1/2 cup water)
2 tablespoons chives diced
2 tablespoons fresh dill weed, chopped
4 english muffins toasted
8 pieces of roman lettuce

In a small bowl place the cranberries in a  1/2 cup hot water and allow them to rehydrate for 5 minutes.  Drain the water off the cranberries and dice into small pieces.  On a cutting board, chop the celery, chives and dill.  In a large bowl, add the chopped turkey, chives, dill, celery, salt, pepper, mayo, sour cream and cranberries and mix until incorporated.  Refrigerate after making.

To make the sandwich:  toast the english muffin halves and lay them on 8 plates. Add the washed roman lettuce leaves onto of the english muffin and then add 1/2 cup of turkey salad on top.

Chopping the Rehydrated Cranberries

Mixing the Turkey Salad

Turkey Salad with Dried Cranberries

Roast Turkey with Herbs

I am sure your family has a favorite way of preparing your turkey for the holidays.  I prepared this style of turkey for both Thanksgiving and Christmas.  I saw Martha Steward prepare a turkey once on television this way and thought what a clever idea it was.

1 19# Turkey (you can use a small turkey if you like)
Kosher salt
Fresh black pepper
Fresh sage, rosemary and thyme (cleaned and diced)
1 sweet onion diced
2 cups cold water
2 tablespoons butter or canola oil

Pre-heat oven:  400 degrees
Serves:  20 people

Wash the turkey under cold water and pat dry with a paper towel.  Salt and pepper the turkey on all sides.  Very carefully pull the turkey skin around the breast loose with your fingers.  Gently place the fresh herbs under the skin of the turkey.  Rub the turkey with several pads of butter or canola oil.  The butter or oil will help the turkey brown evenly.  Roast the turkey for 4 hours at 325 degrees covered. The last additional 1/2 hour uncover the turkey and brown the skin.  The turkey internal temperature needs to reach 165 degrees. Allow the turkey to rest for 20 minutes before you carve it.  You can make gravy with all the juice in the bottom of the pan.  If the turkey is stuffed it will take longer to cook and still needs to reach an internal temperature of 165 degrees.

Fresh Herbs

 

Seasoning the Turkey with Fresh Herbs

Roasted Turkey Just Out of the Oven

Roasted Turkey Ready to Serve

Sour Cream Coffee Cake

This coffee cake is terrific.  It will feed a whole crowd for breakfast or brunch.  The nuts are crunchy and the cinnamon and sugar are sweet making this coffee cake rich in flavor. I served this coffee cake for a new years brunch and everyone kept coming back for seconds and eating all the extra toasted nuts that had fallen off the cake when I sliced it.  This recipe originally came from Colorado Cache Cook book but I changed by adding additional nuts and whole wheat pastry flour.  I also reduced the animal fat in this recipe by substituting canola oil for part of the butter and using low-fat sour cream.  Don't worry you will never miss the extra fat.

Sour Cream Coffee Cake:
Servings: 15
Pre-heat oven:  300 degrees

1/2 cup canola oil
1/2 cup butter at room temperature
3 cups cane sugar
6 eggs
1/4 teaspoon salt
1/4 teaspoon soda
3 cups whole wheat pastry flour
1 cup low fat sour cream
2 teaspoons vanilla

Topping:
3 cups of chopped toasted almonds
8 tablespoons dark brown sugar
4 teaspoons of ground cinnamon

In a large bowl, cream the oil, butter and sugar together for 2 minutes on high.  Add the eggs one at a time beating continually.  In a small bowl measure the flour, salt and baking powder together.  Add 1/2 the sour cream, vanilla and flour mixture slowly to the batter.  Add the second half of the sour cream and the remaining flour mixture to the batter.  Grease a tube pan with cooking spray.

On a cooking sheet, toast the 3 cups of almonds in a 300 degree oven for 10-15 minutes or until browned.  Allow the almonds to cool and then chop.  In a bowl, measure the chopped almonds, cinnamon and brown sugar together and mix.

Toasting Almonds on a Cookie Tray

Coffee Cake Batter

Putting the coffee cake together:  Sprinkle a small amount of the topping in the bottom of the tube pan.  Then add 1/2 batter to the pan.  Sprinkle with 1/2 the topping then the other 1/2 of the batter. Finish with the rest of the topping.  Bake at 300 degrees for 1 1/2 hours.

Putting the Cake together by layers

Slice of Sour Cream Coffee Cake

Rack Of Pork With Cranberry Cherry Sauce

Rack of pork with cranberry and cherry sauce makes a great holiday or special occasion dish.  I served this dish for Christmas Eve dinner for 13 guests.  This dish is traditional but festive with the cranberry cherry sauce.

Rack of Pork with Cranberry Cherry Sauce
Pre-Heat Oven:  400 degrees
Serves:  16 people

2 Tablespoons Kosher Salt
1 Tablespoon fresh cracked black Pepper
2 racks of pork, rinsed off in cold water and patted dry (8 chops in a rack)
1 sweet onion diced
2 cups cold water

Cranberry Cherry Sauce:
12 oz. bag of fresh cranberries
1 cup sugar
1 cup waster
1/3 cup dried cherries diced small
1/2 cup red cherry preserves

Rise the fresh cranberries under water and drain.  Place the drained cranberries in a small sauce pan with 1 cup sugar and 1 cup cold water.  On medium high heat, bring the cranberries up to a boil then turn the heat to low.  Allow the cranberries to cook for around 10 minutes or until all of them have popped open.  Remove them from the heat and add the chopped dried cherries and cherry preserves.  Allow to mixture to cool then place in the refrigerator in a air tight container.  This sauce can be made up to 1 week ahead.  Bring the sauce back to room temperature when serving it.

Pre-heat oven to 400 degrees.  Rinse the pork under cold water and pat dry with a paper towel.  Salt and Pepper the two racks evenly dispersing the salt and pepper over the entire rack.  Place the pork into a large roasting pan with a wire rack attachment.  Then place the diced onion with 2 cups of water in the bottom of the pan.  Place the rack of pork into the oven at 400 degrees for 30 minutes.  Then turn the oven down to 325 degrees for another 90 minutes of cooking.  The pork should be golden brown on the outside and 160 degrees inside.  Allow the pork to rest for 20 minutes before serving.  Then cut the rack of pork with a sharp knife along the bone.  Serve immediately with the cranberry cherry sauce.

Salt and Peppering the Rack of Pork

Cooked Rack of Pork

Sliced Rack of Pork:  Ready To Serve

Cranberries Cooking                                                   Washing the Cranberries

Dinner Rolls With Poppy Seeds

During the Christmas Holiday's my kids and I decided to make these delicious yeast rolls that you can make five ways.  The original recipe came from Cooking Light magazine in the holiday section.  The kids and I sprinkled sesame seeds and poppy seeds on top of these delicious rolls. I doubled this dough recipe so I could use it for Christmas Eve dinner then froze some of the dough for Christmas dinner.  Freezing the dough saved me precious time on Christmas day to work on other things.  The kids loved kneading the dough and making all the different roll shapes:  roll,knot,snail, twist, and cloverleaf.  Finally let the kids sprinkle the rolls with your favorite poppy seeds or sesame seeds.

Dinner Rolls with Poppy Seeds:
Pre-heat oven:  400 degrees

2 teaspoons cane sugar
1 package dry yeast (2 1/4 teaspoons)
1 can (12 oz.) evaporated fat-free milk (warm the milk to 100 - 110 degrees)
4 cups bread flour
1 large egg, lightly beaten
1 teaspoon salt
Cooking spray (like Pam)
1 teaspoon cornmeal
2 tablespoons melted butter
2 teaspoons poppy seeds (or sesame seeds)

In a small bowl dissolve the sugar and yeast in the warm milk (100-110 degrees) and allow to rest for 5 minutes  (The yeast should grow and become foamy. If the yeast does not start to grow begin again).  In a large mixture with the dough hook attachment, add 3 cups of flour, egg and yeast milk mixture.  Stir until smooth and allow to rest for 15 minutes.  Add 3/4 cup of remaining flour and salt to the dough and knead with the dough hook on low for 2 minutes.  Remove the dough and continue to knead the dough by hand on a floured work surface for 6 minutes.  Work in the final 1/4 cup of flour into the dough while kneading.  Place the dough into a bowl coated with canola oil so it will not stick.  Cover the dough and allow the dough to rise in a warm place free of drafts for 40 minutes or until doubled in size.

Punch the dough down and divide the dough into 16 equal portions.  On a floured work surface,  take the dough ball and form the dough into either a:  roll, knot, snail, twist or cloverleaf shape.  Place the shaped dough onto a parchment lined cooking sheet sprinkled with 1/2 teaspoon cornmeal. Cover the dough balls with cooking spray and then with plastic wrap.  (If you want to freeze some of the dough place the cookie sheet in the freezer until ready to use).  Allow the dough balls to rise in a warm place for 20 minutes.  Preheat oven to 400 degrees.  Uncover the rolls and brush the rolls with the melted butter and then sprinkle the top of the rolls with poppy seeds or sesame seeds.  Place in a 400 degree oven for 10 minutes.  Check the rolls then put them back into the oven until golden brown about another 5 minutes.  Allow rolls to cool on a wire rack.  Serve rolls hot or cool.

If you froze the dough balls allow them to thaw on the cookie sheet for 1 hour then allow them to rise for 20 minutes in a warm place or until doubled in size.

Taking the Temperature of the Milk 100 - 110 Degrees

Kneading the Dough

Making Different Shapes for Rolls:  Roll, Knot, Snail, Twist, Cloverleaf

Brushing the Rolls with Butter

Dinner Rolls with Poppy Seeds