Monthly Archives: November 2011

HOT FUDGE SUNDAE CAKES

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preheat oven to 500°, rack in the middle position.

2 sticks butter
1 1/3 cups semisweet chocolate chips (I recommend ghiradelli if you can find them)
4 egg yolks
5 whole eggs
1 cup sugar
1 cup flour
vanilla ice cream to finish the dish

before you start, select the pans you want to use from the following suggestions:

you can use large-size deep muffin cups to bake these cakes, but if your muffin pan is solid & the cups don’t lift out, you’ll have to remove each cake by using two soup spoons as pincers to pry them out. each batch will make 9 cakes if you use large muffin tins.

a popover pan is also a possibility, especially the kind with removable cups, but you’ll have to run a knife around the inside of each cup & tip it over to remove the cake. each batch will make 6 cakes in large, deep popover cups.

you can also use individual souffle cups, but again, you will have to use two soup spoons or run a knife around the inside of the dish to remove the cakes from the souffle cups. each batch will make 8 small or 6 large souffle dish cakes.

I’VE FOUND IT’S ALOT EASIER TO USE THE DISPOSABLE FOIL POT PIE TINS YOU CAN BUY AT THE GROCERY STORE. WITH THOSE YOU CAN JUST FLIP THEM OVER ON THE DESSERT PLATE OR BOWL, PRESS DOWN ON THE FOIL BOTTOMS WITH A POTHOLDER, & THE CAKES WILL FLOP RIGHT OUT.

grease & flour the insides of the pans you’ve chosen. as an alternate to that messy procedure, you can spray them with nonstick BAKING spray (the kind with flour added).

place the butter & chips in a medium-size microwave-safe bowl. heat the contents for 90 seconds on HIGH. take the bowl out of the microwave & try to stir the contents smooth. if you’re able to stir the mixture smooth, set it on the counter & let it cool. if the chips are not melted yet, microwave them in 20 second intervals on HIGH until they are.

when you are able to cup your hands around the bowl comfortably & you don’t think the chocolate mixture is so hot it will cook the eggs you’re about to add, separate 4 eggs into yolks & whites. put the whites in the fridge for another use, & whisk the yolks until they’re thoroughly mixed. then slowly add them to your bowl with the chocolate mixture, stirring all the while.

add 5 more whole eggs to your mixture one at a time, stirring thoroughly after each addition.

blend in the sugar, stirring until it’s thoroughly incorporated.

mix in the flour & stir until the batter is smooth & free from lumps.

transfer the batter to the pans you’ve selected, dividing it up between 9 large muffin tins, 6 large popover tins, 8 small souffle dishes, 6 large souffle dishes, or 6 disposable foil pot pie tins. place the pans you used on a baking sheet & put them in the oven.

bake at 500° for EXACTLY 7 minutes. set the oven timer & don’t open the oven door while they’re baking. the success of this recipe depends on high even heat for a limited amount of time. you want to bake the outside & leave the inside filled with hot molten chocolate.

when your timer rings, immediately take the cakes from the oven & place them on a wire rack. The damp center of each cake will be barely visible & they may jiggle a bit when you move them to the cooling rack. don’t worry. that’s the way they’re supposed to be.

give the cakes 2 minutes to set up slightly. then upend them on dessert plates or bowls. use two forks to pull apart the tops to expose the chocolate sauce in the center.

use a small ice cream scoop to drop vanilla ice cream in the center of the rich molten chocolate.

serve immediately to rave reviews.

NOTE: IF YOU HAVE LEFTOVER CAKES, THEY CAN BE REHEATED IN THE MICROWAVE, BUT THEY WON’T BE THE SAME. THEY’LL STILL BE TASTY, BUT THE CENTERS WILL TURN INTO MOIST CAKE RATHER THAN HOT FUDGE SAUCE.

HEARTY TOMATO-MEATBALL SOUP

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2 tbs olive oil
1 small onion, coarsely chopped
3 cloves garlic, minced
1 lb mushrooms, thickly sliced
1/2 tsp salt
1/4 tsp black pepper
3/4 cup fresh bread crumbs
1/4 lb ground pork tenderloin
1/4 lb ground veal shoulder
1 egg, lightly beaten
2 cups canned no-salt-added whole tomatoes
2 1/2 cups reduced-sodium chicken broth
3 tbs minced fresh basil OR 1 tbs dried
2 tbs minced fresh oregano OR 2 tsp dried
1 tbs minced fresh thyme OR 1 tsp dried

in a lg saucepan, warm the oil over low heat. add the onion & garlic & cook, stirring frequently, until the onion begins to soften, about 3 minutes.

add the mushrooms, 1/4 tsp of the salt, & 1/8 tsp of the pepper. increase the heat to high & cook, stirring occasionally, until the mushroom juices have evaporated, about 8 minutes.

meanwhile, in a medium bowl, combine the bread crumbs, pork, veal, beaten egg, & the remaining 1/4 tsp salt & 1/8 tsp pepper & mix until well blended. form the mixture into about 20 walnut-size meatballs.

add the tomatoes to the saucepan, breaking them up with the back of a spoon. increase the heat to high & cook, stirring occasionally, for 5 minutes.

add the broth, basil, oregano, & thyme & bring the liquid to a boil. stir in the meatballs, reduce the heat to low, partially cover, & simmer until the meatballs are cooked through, about 30 minutes. serve hot.

4 servings

GENERAL COOKING TIPS

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USE YOUR KITCHEN SCISSORS – Right now you probably only use your kitchen scissors for opening packaging. But next time you’re trimming fat from a roast, opening pitas or cutting chicken into strips, consider using your scissors! Chefs use them all the time for cutting meats & other food items. It’s probably best to have a pair that are designated as food scissors only. And be sure you clean them very well after each use because they do have crevices where bacteria can hide.

RASPBERRY PEAR DELIGHT

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1 (10 oz) pkg frozen sweetened raspberries, thawed
1 (15 oz) can pear halves, drained
1 pint raspberry sorbet OR sherbet
hot fudge topping
fresh rasperries, for garnish, optional
fresh mint, for garnish optional

in a blender or food processor, puree raspberries; strain seeds. pour onto four dessert plates. top with pears & a scoop of sorbet. drizzle with hot fudge topping. garnish with fresh berries & mint if desired.

BARBECUED SPARERIBS

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6 lbs spareribs
3 cloves garlic, chopped
1 med onion, coarsely chopped
3 lbs plum tomatoes, coarsely chopped
1 stick unsalted butter
1/4 tsp cumin
1/2 tsp chili powder
1 tbs chopped parsley
1/2 tsp cayenne pepper
3/4 tsp black pepper
1 tbs red wine vinegar
2 tbs freshly squeezed lemon juice
1 (6 oz) can tomato paste
1/3 cup liquid brown sugar OR dark cane syrup
1/3 cup dry red wine

prepare the grill.

arrange the ribs in a single layer on the grill. barbecue the ribs, turning often, for 20 minutes, or until the ribs lose their raw look.

meanwhile, in a lg saucepan, combine the garlic, onion, tomatoes, butter, cumin, chili powder, parsley, cayenne pepper, black pepper, vinegar & lemon juice. bring to a simmer over low heat; cover & cook, stirring occasionally, for 15 minutes.

uncover the pan & add the tomato paste, liquid brown sugar or dark cane syrup, & wine. return to a simmer & cook, stirring, for 5 minutes, or until the mixture is thick & smooth. remove from the heat.

pour the sauce into a blender, 2 cups at a time, & blend until smooth, about 45 seconds. transfer the sauce to a large mixing bowl. repeat the process until all of the sauce has been pureed. 

with a long-handled basting brush or wooden spoon, baste the ribs with barbecue sauce, turning frequently, until the ribs are crusty with sauce & have turned a dark brick-red color, another 25 minutes.

transfer the ribs to a platter & serve.

4 servings

BEEF JERKY

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2 tbs soy sauce
2 tbs worcestershire sauce
2 tbs liquid smoke
1 (4-5 lb) beef brisket
sugar
black pepper
smoked salt
garlic powder
seasoned salt

in a small bowl, combine the soy sauce, worcestershire sauce, & liquid smoke & mix well. pour the mixture over the brisket & marinate for 5 hours. just before cooking, sprinkle the brisket with the sugar, black pepper, smoked salt, garlic powder, & seasoned salt. bake in the oven at 140° for 6-12 hours.

BERRY DESSERT NACHOS

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3 (8″) plain OR whole wheat flour tortillas
1 tbs butter, melted
2 tsp sugar
1/8 tsp ground cinnamon
3/4 cup fat-free OR lite sour cream
3/4 cup lite cool whip, thawed
1 tsp vanilla
1/8 tsp ground cinnamon
3 cups fresh raspberries and/or blackberries
2 tbs sliced almonds, toasted
1 tbs grated semisweet chocolate

preheat oven to 400°. in a small bowl, stir together sour cream, cool whip, vanilla, & 1/8 tsp cinnamon. cover & chill while preparing tortillas.

lightly brush both sides of each tortilla with melted butter. in a small bowl, stir together sugar & 1/8 tsp cinnamon; sprinkle over tortillas. cut each tortilla into 8 wedges; arrange on two ungreased baking sheets. bake for 8-10 minutes or until crisp. cool completely.

to serve, divide tortlla wedges among six dessert plates. top with raspberries and/or blakberries & sour cream mixture. sprinkle with almonds & grated chocolate.

6 servings

YUMMY DESSERT NACHOS

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1/4 cup lite sour cream
1/4 cup lite cool whip
3 flour tortillas (soft taco size)
1 tsp sugar
1 tsp cinnamon
1 cup red grapes
1/4 cup strawberries
1 med banana, sliced & halved
2 tsp sugar (set aside)
1 tsp cinnamon (set aside)
cooking  spray

preheat oven to 400°. mix sour cream & cool whip with 1 tsp sugar & 1 tsp cinnamon. cut fruits & add to mixture. take tortillas & cut in half. take halves & cut into wedges, about 6 for each half tortilla. lay wedges onto a greased baking sheet & spray tortilla wedges with cooking spray as well. mix remaining 2 tsp sugar & 1 tsp cinnamon. sprinkle wedges with mixed cinnamon & sugar. bake about 6 minutes or until crispy. serve cinnamon sugar chips with fruit dip in the middle. 

4 servings