Tag Archives: TasteFoodblog

Chipotle Beef Short Rib Tacos

Posted on May 22, 2013 | 3 Comments

chipotle beef ribs tastefood

Beer Braised Chipotle Short Ribs with Jicama Slaw

It’s time to bring out the big guns. It’s been quite busy around here with little time to think, reflect and write. I’ve just finished my final edits on a cookbook project I’ve authored called “Almonds: Recipes, History, Culture” to be published by Gibbs Smith due out in the Spring of 2014. (Yes, a whole year away!) It’s also the finish of the school year, when numerous events notoriously conspire to collide. This year is particularly significant since my son is graduating from high school (what?!) It’s proving to be a bittersweet rite of passage, marked by prom and graduation celebrations, his 18th birthday, house guests and kleenex – with work and every day life somehow woven throughout. So for several reasons I share this recipe for Chipotle Short Rib Tacos. First, it’s dang good.  The whole family will love this one – and your friends, your neighbors and house guests. Second, it’s one of my son’s favorites – so say no more. I posted this on TasteFood a while back, and like all good things in the cycle of life, it bears repeating, because repetition begets tradition – which helps to keep us rooted while life is flying by.

Jicama Slaw tf

~ Jicama Slaw ~

Don’t be daunted when I tell you that you should begin this beef short rib recipe two days in advance of serving. The key ingredient in this recipe is time, and the most important technique you will be asked to master is patience. Waiting will be the hardest part, but I assure you the results are well worth it.

The first 24 hours requires making a knock-your-socks-off chipotle spice paste which is rubbed all over the short ribs. The meat is then tucked away in the refrigerator overnight where it will mingle and mull with the spices, and you, the cook, will exercise your patience.

The second day invites a little hands on kitchen work to satisfy your inner-cook. The meat will be seared in a hot pan and then smothered in an intoxicating stock of beer, tomato and onion. If you haven’t yet mastered the patience technique, you will have another opportunity to practice, when the pot of meat, soup and spice is banished to the oven where it will slow cook over several hours. As the meat braises, a heady aroma of spice and meat will fill your kitchen causing your stomach to rumble, your mouth to water and your nose to tingle, leading you to question whether you have the cojones to wait another day to consume this concoction.

You will dig deep within and find the inner strength to muster more patience. The braised meat will cool, while the soup is reduced to a viscous sauce – teasing and testing your will-power as you taste it for seasoning. Then, once again, the pot of beef will be stowed away in the refrigerator overnight, where the newly shredded meat will continue to absorb the flavors of the sauce. The following day, the congealed fat will have risen to form a tidy lid over the stew. It will be swiftly and eagerly removed, like the wrapping of a gift, to reveal a burnished red, intensely flavored stew. As you taste it your senses will light up, because these short ribs will be crazy good. You will feel happy, warm and sated. You will also feel content, knowing that you succeeded in making this dish, while the mouths you are feeding are humming with delight at the table – a deserving reward for your time and patience.

chipotle beef taco tastefood

Beer Braised Chipotle Short Ribs with Jicama Slaw

This recipe is best made 2 days before serving. Feel free to double the portion for a crowd. Serves 4.

Rub:
3 garlic cloves, smashed
3 tablespoons olive oil
2 tablespoons brown sugar
1 tablespoon chipotle chile powder
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons salt
1 teaspoon freshly ground black pepper

6 short ribs, 3 to 4 inches in length, about 3 1/2 pounds

Braise:
2 tablespoons olive oil
1 yellow onion, sliced
1 bottle dark beer
1 (16-ounce) can Italian plum tomatoes
2 bay leaves
1 heaping tablespoon brown sugar
Salt to taste

Combine all of the rub ingredients together in a bowl. Smear over the short ribs. Refrigerate at least 3 hours, preferably overnight.

Preheat oven to 350 F. Heat oil in a large pot over medium-high heat until very hot. Add the short ribs in one layer in batches. Brown on all sides, then transfer to a plate. Repeat with remaining short ribs.  Reduce heat to medium. Add onion to the pot and sauté, 2 minutes. Carefully add the beer, scraping up any brown bits and cook 1 minute. Add tomatoes with juices and bay leaves. Return ribs and any juices to the pot, submerging the meat in the stock. Cover and transfer to oven. Bake until meat is tender, about 3 hours.

Remove pot from the oven. Transfer the meat to a bowl and discard the bones.
Bring the stock to a boil and cook until reduced by half, skimming fat with a spoon. Add sugar and any accumulated juices from the meat to the stock. Taste for salt.

While the stock is cooking, and when the meat is cool enough to handle, shred the meat.  Add along with any juices to the stock and heat through. (May be prepared up to 1 day in advance. Refrigerate, covered. Skim solidified fat from the top before reheating.)

To serve, arrange a tortilla on a plate. Spoon Jicama Slaw down the center of the tortilla. Spoon meat over the slaw, and drizzle with some of the juices. Sprinkle with chopped avocado, cilantro leaves and juice from a lime wedge. Roll up and enjoy.

Jicama Slaw
Makes 4 to 5 cups

3 cups shredded red cabbage
3 cups shredded jicama
3 green onions, white and green parts, thinly sliced
1 small sweet red pepper thinly sliced
1 jalapano pepper, finely chopped
1/4 cup fresh lime juice
2 tablespoons olive oil
1 teaspoon Tabasco sauce
1 teaspoon ground cumin
1 to 2 teaspoons salt, to taste
1 teaspoon freshly ground black pepper
1/3 cup chopped fresh cilantro
1/4 cup chopped fresh Italian parsley leaves

Combine the cabbage, jicama, green onions and peppers together in a large bowl. Whisk the lime juice, oil, Tabasco, cumin, salt and pepper together in a small bowl. Pour over the cabbage and toss to combine. Refrigerate at least one hour and up to 6 hours. Before serving, stir in the cilantro and parsley.

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Posted in Main Course, Meat

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Crisp and Smoky Salmon Fish Cakes

Posted on May 17, 2013 | 11 Comments

fish cake plate tastefood

~ Crisp and Smoky Salmon Fish Cakes with Lemon Chili Yogurt ~

In my eternal search for the perfect fish cake, I have found that the best recipe is packed with fish with little filler and has a robust balance of flavor that pops in the mouth. Ideally, some of the fish should be smoked, which adds a rich depth of flavor and saltiness to the light cakes. Onion, chiles and fresh herbs add sweetness, heat and brightness.

Fish cakes are a great weeknight meal. They may be formed in advance and refrigerated until frying. While I usually begin my fish cakes with uncooked salmon, you can easily add any leftover cooked salmon in the fridge from the night before. I promise there won’t be any leftovers after making these little cakes.

Smoky Salmon Fish Cakes with Lemon Chili Yogurt Sauce

Makes  about 16 (2-inch) diameter cakes

Sauce:
1 cup Greek-style whole milk  yogurt
2 teaspoons Sriracha
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh dill

Fish cakes:
1 1/2 pounds salmon filets, skinned, pin bones removed
1/4 pounds smoked salmon
1/4 cup Panko bread crumbs, plus 1 1/2 cups for rolling
1/4 cup grated yellow onion
1 small red jalapeno or serrano chile, stemmed, seeded, minced
2 tablespoons chopped Italian parsley
1 tablespoon chopped fresh dill
2 tablespoons Greek-style whole milk yogurt
1 tablespoon fresh lemon juice
1 teaspoon Tabasco, to taste
1 teaspoon freshly ground black pepper
1/2 teaspoon salt

Vegetable oil for pan frying

To make the sauce, combine all the ingredients, except the dill, in a small bowl.  Stir to combine. (Sauce may be made up to 4 hours before serving.  Cover and refrigerate.) Before serving, stir in the dill.

To make the fish cakes, combine the salmon filets and smoked salmon in the bowl of a food processor. Pulse to chop without over processing – the consistency should be finely chopped without becoming mushy.
Transfer the salmon to a large bowl.  Add 1/4 cup panko breadcrumbs and the remaining ingredients. Stir to combine without overmixing.
Pour the remaining 1 1/2 cup breadcrumbs into a shallow bowl.  Using a soup spoon, scoop out a generous amount of the salmon mixture. With a light hand, carefully form into a plump 2-inch patty. Roll cake in Panko to coat and place on platter, gently pressing to slightly flatten. Repeat with the remaining salmon, adding more breadcrumbs to the bowl as needed. (The patties may be formed up to 4 hours before cooking. Cover loosely with plastic wrap and refrigerate.)

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the fish cakes in batches without overcrowding. Fry until golden brown, turning once, about 3 minutes per side. Transfer cakes to a plate lined with a paper towel to drain; keep warm. Repeat with remaining the salmon mixture. Transfer the cakes to a warm serving platter and garnish with dill or parsley leaves.  Serve with the yogurt sauce.

If you like this, you might enjoy these TasteFood recipes:
Smoky Salmon and Fennel Chowder
Salmon Wrapped in Kale Leaves with Harissa
Shrimp and Veggie Spring Rolls

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Posted in Appetizers, Fish and Shellfish

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Broccolini Sausage Pasta

Posted on May 14, 2013 | 9 Comments

broccoli sausage pasta tastefood

~ Italian Sausage, Broccolini, Plum Tomatoes, Pecorino, Basil ~

This little pot of pasta is a quick and healthy weeknight dinner you can whip up in 30 minutes. It’s a great option when you want something fresh and substantial with minimal effort that relies on the pantry and freezer for ingredients. I had fresh broccolini spears waiting for use in my fridge and dipped into my stash of sausages I keep on hand in my freezer, because, well, one should always have a stash of sausages in the freezer. A can of Italian plum tomatoes and a box of pasta later, voila, we had a meal for 4.

Spicy Sausage, Broccolini and Tomato Pasta
Serves 4

1 pound pasta, such as gemelli, fusilli, penne
Extra-virgin olive oil
3/4 pound spicy Italian sausage
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes, or to taste
3/4 pound broccolini, cut in 1 inch pieces
1 (28-ounce) can Italian plum tomatoes with juice
1 teaspoon salt or to taste
1 teaspoon freshly ground black pepper
1 cup basil leaves, loosely packed, torn in half if large
1/3 cup finely grated Pecorino Romano cheese, plus extra for sprinkling

Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 9 minutes. Drain and transfer to a serving bowl.

While the pasta is cooking, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add sausages and brown on all sides. Remove from pan and transfer to a cutting board. When cool enough to handle, slice in 1/4-inch pieces.

Pour off all but 1 tablespoon fat from the same skillet and add 1 tablespoon olive oil. Add broccolini and sauté over medium heat until bright green but still crisp, about 1 minute. Add garlic and red pepper flakes and sauté until fragrant, about 1 minute. Add tomatoes, salt and pepper. Cook over medium heat for 5 minutes, breaking tomatoes apart with a spoon. Return sausages to the skillet. Toss to combine and thoroughly heat through. Remove from heat and pour over the pasta. Add basil and cheese and toss to combine. Serve immediately garnished with extra cheese.

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Posted in Breads, Pasta, Rice, Grains, Main Course

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Quinoa Tabbouleh Salad

Posted on May 9, 2013 | 15 Comments

quinoa carrot bowl tastefood~ Quinoa Tabbouleh Salad ~

Quinoa is a South American crop which produces small seeds which are rich in calcium, phosphorous, magnesium and iron. The seeds may be prepared like rice while their nutty flavor adds heartiness to salads, pilafs and stews.  Quinoa is also gluten-free, providing a nutritious grain-like stand-in to bulgur, couscous and farro.

This salad has all of the earmarks of a good tabbouleh minus the bulgur: Olive oil, lemon, garlic and gads of chopped fresh herbs lighten and brighten nutty bi-colored quinoa seeds. Finely grated carrot ripples throughout the salad adding sweetness and moisture. Since quinoa is rich in protein, you might be tempted to call this bowl a one-dish meal, but it’s also a great accompaniment to grilled fish and meat.

quinoa carrot tastefoodQuinoa and Carrot Tabbouleh Salad

Either white or red quinoa (or a combination) may be used. Serves 6 to 8 as a side dish.

1 1/2 cups quinoa, rinsed
Salt
1 tablespoon extra-virgin olive oil
3 scallions, white and green parts thinly sliced
1 large carrot, peeled, finely grated
1 medium sweet red pepper, stemmed and seeded, finely diced
1 jalapeno pepper, stemmed and seeded, minced
1 garlic clove, minced
Juice of 1/2 lemon
1 teaspoon Tabasco sauce
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon sweet paprika

1/4 cup finely chopped fresh Italian parsley
1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh cilantro
Place quinoa, 2 1/2 cups water and 1 teaspoon salt in a medium saucepan. Bring to a boil. Cover and simmer until water is absorbed and the grains release their germ, about 15 minutes. Transfer quinoa to a large bowl. Add oil and stir to coat. Cool to room temperature.

Stir the remaining ingredients except the fresh herbs into the quinoa. Taste for seasoning and add more salt if desired. (Tabbouleh may be prepared in advance to this point. Cover and refrigerate up to 6 hours). Before serving, fold in the fresh herbs. Serve chilled or at room temperature.

If you like this, you might enjoy these recipes:
Vegetarian Quinoa Chili from Two Peas and their Pod
Asparagus and Egg Mimosa with Quinoa from TasteFood
Quinoa Fried Rice from Steamy Kitchen
Shrimp, Bulgur and Kale Salad from TasteFood
Golden Quinoa Salad with Lemon, Dill, Avocado from the Kitchn


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Posted in Breads, Pasta, Rice, Grains, gluten-free, side dish, Vegetables and Salads, Vegetarian

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Strawberry Buttermilk Cake

Posted on May 5, 2013 | 16 Comments

strawberry cake plate tf

~ Simple Strawberry Buttermilk Cake ~

More strawberries, you say? You bet. I become greedy at this time of year when spring produce is cluttering up the market shelves. A rotation of asparagus, peas and strawberries passes through our kitchen to the table on a daily basis. You would think we would tire of all of this goodness, but it never seems the case. It also helps to have a variety of recipes to choose from to change things up a bit. While nothing beats fresh strawberries with a little cream, put a few aside to make this simple cake. It’s light, gently sweetened, and generously studded with more strawberries than you know what to do with. Actually, I don’t mean that – we all know what to do with strawberries. Just be sure to save some to make this cake.

strawberry cake tastefood

Strawberry Cake

I halved my jumbo sized strawberries in the pictured cake, but recommend quartering them if very large, so they will begin to break down while baking, making a luscious juicy mess.  Adapted from Martha Stewart.

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, softened
3/4 cup granulated sugar, plus 1 tablespoon
1 large egg
1/2 cup buttermilk
1 teaspoon vanilla extract
2 teaspoons finely grated lemon zest, divided
1 pound strawberries, halved – or quartered if very large

Preheat oven to 350 F (180 C). Butter a 10-inch (25 cm)  pie or tart pan (I used a 9 inch extra-deep pie pan). Butter the pan.

Whisk the flour, baking powder, baking soda and salt together in a medium bowl. Combine butter and 3/4 cup sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes. Mix in egg, buttermilk, vanilla and 1 teaspoon lemon zest on medium speed. Add flour and mix to combine without over-mixing. Spread batter in the prepared dish. Arrange strawberries, cut-side down, on top of the batter, gently pressing to partially submerge. Squeeze in as many strawberries as possible. Sprinkle with 1 tablespoon sugar.

Bake in oven until top is light golden and a knife inserted in the cake comes clean, about 1 hour. Cool in plate on a rack. Before serving, sprinkle 1 teaspoon lemon zest over the cake. Serve slightly warm or at room temperature. Accompany with whipped cream.

If you like this, you might enjoy these recipes:
Strawberry Oatmeal Bars from My Baking Addiction
Strawberry Lemonade from Laylita’s Recipes
Strawberries and Cream Quinoa Breakfast from Family Fresh Cooking

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Cooking for your Health: Asparagus Mimosa with Quinoa

Posted on April 28, 2013 | 17 Comments

Asparagus mimosa tastefood

~ Asparagus, Quinoa, Egg, Lemon, Mint, Olive Oil ~

As you can see, this is not a crazy savory cocktail to be confused with the brunch-friendly champagne and orange juice beverage. Mimosa in French culinary terms refers to finely grated or seived hard-cooked eggs frequently used to dust salads and vegetables or as a component of deviled eggs. You might understand why the eloquent-minded Français would prefer the term “mimosa” for such a preparation. Not only is it poetic and mellifluous, it’s also apt: the crumbled canary yellow yolk of the egg resembles the brilliant mimosa flower which blooms in early Spring. Spring is also the time for asparagus, and asparagus dusted with mimosa is a popular and elegant preparation. I took this recipe one step further and turned it into a healthy yet light main dish, serving the asparagus on a bed of nutrient- rich quinoa tossed with olive oil, lemon and mint. I dare say it would make a wonderful addition to any brunch menu – accompanied by champagne and orange juice (naturally).

Asparagus mimosa quinoa

Asparagus Mimosa with Quinoa
Serves 3 to 4

1 cup red quinoa
Salt
Extra-virgin olive oil
1 pound thin asparagus, woody ends trimmed
Juice and zest of 1/2 lemon
2 to 3 tablespoons finely chopped fresh mint
1 large egg, hardboiled
Sea salt flakes

Place quinoa, 2 cups water and 1 teaspoon salt in a medium saucepan. Bring to a boil, then reduce heat to medium-low. Simmer until the quinoa grains are tender and release their white “tail”. Drain and transfer to a bowl. Add 1 tablespoon olive oil and toss to coat. Set aside to cool slightly.

Heat oven broiler. Arrange asparagus in one layer on a rimmed baking tray. Drizzle with olive oil and lightly season with salt. Turn to coat. Broil on the top shelf until crisp tender, 2 to 3 minutes, shaking the pan once.

Add 1 tablespoon mint and 1 teaspoon lemon zest to the quinoa. Stir to combine. Spoon the quinoa onto a serving plate. Place the asparagus on top of the quinoa. Squeeze the juice of 1/2 lemon over the asparagus and quinoa. Press the egg through a sieve with medium-sized holes over the asparagus. Sprinkle with sea salt flakes, additional mint and lemon zest. Serve warm or at room temperature.

Asparagus Mimosa viewIf you like this, you might enjoy these other healthy recipes from TasteFood:
Mango Smoothie with Chili and Lime
Greek Couscous Salad
Salmon Wrapped in Kale Leaves with Harissa

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Posted in Breads, Pasta, Rice, Grains, Breakfast, Cooking for Your Health, Eggs, France, gluten-free, Main Course, side dish, Vegetables and Salads, Vegetarian

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Chocolate Crinkle Cookies with Almonds and Sea Salt

Posted on April 24, 2013 | 12 Comments

Dark Chocolate Cookies TasteFood

Dark Chocolate Crinkle Cookies with Almonds and Sea Salt

Sometimes when life hands you lemons….you make chocolate. In this case, deeply dark, intensely rich Swiss chocolate in the form of a cookie.  While I can’t speak for you, I can do with some chocolate therapy right now, and this cookie is just the antidote. In fact, it’s hard to find a more chocolate-y cookie. Nearly 1 pound of melted dark chocolate is reconfigured in an airy yet rich cookie with a crackly exterior and gooey center, all thanks to 4 billowy eggs and just a little bit of flour. The lemonade will have to wait for another day.

Dark Chocolate Cookie Plate TasteFood

Dark Chocolate Crinkle Cookies with Almonds and Sea Salt

My chocolate mantra applies to this recipe: Choose the best quality dark (70-72%) chocolate you can lay your hands on.

Makes approximately 30 (2-inch) cookies.

14 ounces (400 g) dark chocolate, chopped
1/4 cup unsalted butter
1 1/2 cups granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup coarsely chopped almonds
Sea salt

Melt chocolate and butter in the top of a double boiler over barely simmering water, stirring until smooth. Remove from heat.
Beat eggs and sugar in the bowl of an electric mixer until thick and very pale in color, 3 to 4 minutes. Add chocolate and vanilla. Mix to combine.
Whisk flour, baking powder and salt in a small bowl. Add to chocolate and stir to combine without overmixing. Cover and refrigerate 30 minutes.

Heat oven to 325° F (170° C). Line baking sheet with parchment paper. Drop heaping tablespoons of the cookie batter onto parchment, leaving 2 inches between cookies. Sprinkle each cookie with a few almonds and a pinch of sea salt flakes. Bake in oven until tops crack and cookies are set, 13 to 15 minutes. Remove from oven and transfer parchment to wire racks to cool. Allow cookies to cool completely before removing from parchment (they will stick if they are still warm).

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Posted in Baking, chocolate, Desserts

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Strawberry Mess

Posted on April 20, 2013 | 16 Comments

Strawberry Fool

~ Strawberries, Whipped Cream, Mascarpone, Meringue ~

Sometimes presentation is overrated. Eton Mess is a British dessert that’s  an unapologetic mishmash of fruit, cream and crumbled meringues turned about and plunked in a glass or bowl. It’s the kind of mix that appeals to kids and adults alike. It’s messy appearance belies it’s swoonworthy results with gently sweetened and ethereal whipped cream punctuated by juicy strawberries and crisp bits of sugary meringue. You can’t go wrong with this recipe which is a great way to highlight summer’s fresh berries. The only effort required is a little cream-whipping – and trying not to get too carried away with licking the spoon.

Strawberry (Eton) Mess

For a little variation, I’ve added mascarpone to the whipped cream, which adds extra(!) richness and more body to the cream.

Serves 4 to 6.

1 pound (500 g) strawberries
3 tablespoons granulated sugar, divided
1 cup (250 ml) whipping cream
8 ounces (125 g) mascarpone cheese
1/2 teaspoon vanilla extract
4 (3-inch) meringue shells or 12 meringue buttons, coarsely crumbled

Set aside 3 unblemished strawberries.  Hull and quarter the remaining berries. Place in a bowl and sprinkle with 1 tablespoon sugar. Turn to coat then set aside.
Whip the cream and mascarpone in bowl of electric mixer fitted with a whisk attachment until beginning to thicken. Add 2 tablespoons sugar and vanilla. Continue to beat until soft peaks form. Fold the quartered strawberries into the cream, then fold in the meringues with any fine sugary dust. Spoon into glasses or serving bowls. Cut reserved strawberries in half lengthwise and arrange on top of cream as garnish.

If you like this, you might enjoy these TasteFood recipes:
Simple Strawberry Cake
Lemon Bars
Yogurt Parfaits with Rhubarb Compote

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Posted in Desserts, Fruit, gluten-free

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Roasted Chicken, Asparagus and Beets with Farro and Parsley Coulis

Posted on April 16, 2013 | 15 Comments

Chicken Farro tastefood~ Chicken, Asparagus, Baby Beets, Farro, Parsley ~

If only we people could get along this well. This meal is the happy convergence of 5 simply prepared ingredients, each stand alone good in their own right, which magically conspire to create a wondrous, healthy and satisfying one dish meal. Sriracha marinated chicken breasts, olive oil roasted asparagus and baby beets nestle in a pile of hearty farro drizzled with a bright parsley coulis. A final squeeze of Sriracha electrifies and unites. Call it one stop shopping or an homage to Spring, this earthy and rustic meal is a vibrant balance of flavor and simplicity on a plate.

chicken farro beets tastefood

Roasted Chicken, Asparagus and Baby Beets with Farro and Parsley Coulis

The good news is that each component may be served on their own, next to each other or in a happy tangle of coexistence. The beets and asparagus may be served at room temperature. The parsley coulis is also delicious as a dip or smeared on crostini.

Serves 4 to 6

Chicken:
2 tablespoons Dijon style mustard
2 tablespoons Sriracha
2 garlic cloves, minced
1 tablespoon brown sugar
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon soy sauce
1 teaspoon salt
4 skinless, boneless chicken breasts, 6 to 8 ounces each

Beets and Asparagus:
1 pound baby yellow beets, ends trimmed, scrubbed clean
1/2 pound asparagus, ends trimmed
Extra-virgin olive oil
Salt
1/2 lemon

Farro:
3 cups chicken stock or water
2 cups farro
1 teaspoon salt

Parsley Coulis:
2 cups Italian flat leaf parsley
1 jalapeno pepper, stemmed and seeded, minced
2 garlic cloves
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
Pinch of sugar

Prepare the chicken: Whisk all of the ingredients except the chicken in a large bowl. Add the chicken and toss to coat. Cover and refrigerate for at least one hour.
Heat oven broiler (or grill). Remove chicken from marinade and arrange in one layer on a broiler pan. Broil until chicken is thoroughly cooked through, turning once or twice, 10 to 14 minutes, depending on thickness. Remove and cut breasts in half.

While the chicken is marinating, prepare the beets. Heat oven to 400° F (200C). Place the beets in a baking dish. Drizzle with oil and season with salt. Turn to coat. Cover baking dish with foil. Bake until beets are tender when pierced with a knife, 45 to 55 minutes. Cool slightly, then cut beets in half.

Prepare the asparagus: Heat oven broiler. Arrange the asparagus in one layer in a baking dish. Drizzle with oil and season with salt. Broil until asparagus are browned in spots and fork tender, turning once, 6 to 8 minutes, depending on thickness. Remove from oven. Cool slightly, then cut in 1-inch pieces. Squeeze with juice of 1/2 lemon.

Prepare the farro: Combine farro, stock and salt in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to a simmer. Cover and cook until farro is tender, about 30 minutes. Remove from heat and fluff with fork. Add more salt to taste if desired.

Prepare the Parsley Coulis: Place all of the ingredients in the bowl of a food processor. Process until blended. Taste for seasoning. Transfer to a bowl.

To serve, divide farro between serving plates. Top with chicken. Scatter beets and asparagus around the chicken. Drizzle with some of the beet and chicken pan juices. Spoon coulis over chicken. Serve with Sriracha.

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Posted in Breads, Pasta, Rice, Grains, Chicken, Main Course, Vegetables and Salads

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Flourless Chocolate Cake with Strawberries and Cream

Posted on April 12, 2013 | 12 Comments

flourless chocolate cake tastefoodStrawberries, Cream, Chocolate…

Or, more precisely, a wedge of luscious silky-rich chocolate cake with billows of  airy cream and sun-kissed strawberries. Parse it as you may, emphasize it as you must, this is one dessert that will please chocoholics and fruity fiends alike.

I made this cake for a crowd last weekend, and it easily served 12 with a few slices to spare. A tiny sliver goes a long way – or maybe not, depending on your inclination. Choose the best quality dark chocolate you can lay your hands on, because it makes all the difference. The gently sugared cream and naturally sweetened strawberries perfectly round out and balance the chocolatey richness, which, naturally,  helps you eat more.

flourless chocolate cake tastefoodThere was, I promise, a bounty of strawberries when I served this cake, but the berry eaters in the group devoured them before I could use the harvest as a photo prop.

Glazed Flourless Chocolate Cake
slightly adapted from a Bon Appetit recipe

Serves 12.

Cake:
12 ounces dark high quality chocolate (70-72%)
3/4 cup unsalted butter
6 large eggs, separated
12 tablespoons granulated sugar, divided
1 teaspoon vanilla extract

Glaze:
1/4 cup heavy cream
1/4 cup dark corn syrup
4 1/2 ounces dark chocolate, finely chopped, plus extra for grating

Whipped cream
Strawberries

Heat oven to 350° F (180 C). Butter a 9-inch diameter springform pan. Line the bottom with parchment paper. Butter the parchment. Sprinkle with unsweetened cocoa powder and tap out the excess. Wrap the outside of the pan with foil to prevent leakage.

Combine chocolate and butter in a double boiler or heat-proof bowl placed over a saucepan of simmering water. Stir frequently until melted and smooth. Remove from heat.

Beat egg yolks and 6 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment until light and thick, about 3 minutes. Transfer eggs to a large bowl; thoroughly clean and dry mixing bowl and whisk attachment.

Fold the melted chocolate into the egg yolks. Stir in the vanilla. In the clean mixing bowl, beat egg whites until soft peaks form. Gradually add remaining 6 tablespoons sugar until medium-firm peaks form. Fold the whites into the chocolate in 3 additions. Pour into prepared pan.

Bake until top is slightly puffed and cracked and a knife inserted into center comes out with moist crumbs, 40 to 50 minutes. Cool cake completely in pan on a wire rack.

While the cake is cooling, prepare the glaze. Heat cream and syrup in a small saucepan just until it begins to simmer. Remove from heat. Add chocolate and whisk until smooth.

Gently press down on the top of the cake to even thickness. Remove pan side. Invert cake onto a plate. Remove and discard parchment. Pour the glaze over the center of the cake. Spread the glaze over the top and down the sides of the cake, using a flat icing spatula to smooth the glaze. Sprinkle with grated chocolate. Chill in refrigerator until firm, about 10 minutes. Serve at room temperature with whipped cream and fresh strawberries.

More chocolate? If you insist…
Chocolate Chocolate Chunk Muffins from Brown Eyed Baker
Almond Butter Chocolate Chip Cookies from TasteFood
Chocolate Custard Cake from White on Rice Couple
Rich Chocolate Brownies from TasteFood

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Posted in Baking, chocolate, Desserts, gluten-free

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