Tuesday, May 26, 2009

Prosciutto Wrapped Asparagus

I know this isn't much of a post, but I just had to get something new on here! I've been on vacation to Philadelphia the last week and ran out of time to take pictures and post new recipes before I left! I spent a couple days in Philly, I did some shopping and ate out a lot. The last three days of my vacation I went to the Jersey Shore, it was beautiful and sunny, I think I even got some color (even though I wear 50 SPF). I decided that I need to be wealthy so I can vacation for a living, LOL.
Ok, now on to the food...I was trying to think of a yummy, but easy appetizer for a dinner party and walked into the most delicious looking asparagus at the store, so I though why not do that with some prosciutto? All you have to do is blanch the asparagus for a few minutes in salted boiling water until they are barely tender, then shock in an ice bath to cool. After that you roll them up in a little prosciutto blanket, and voila...appetizer!

Thursday, May 14, 2009

Chocolate Mousse Torte

I had some co-workers over for dinner last week and wanted to make something extra-special for dessert. I was looking though my Tyler’s Ultimate cookbook and came across this amazing recipe. He called it Cracked Chocolate Earth, but I personally didn’t care for that so I’m posting it as Chocolate Mousse Torte as it is so light and airy like mousse, but so rich at the same time. Everyone loved the dessert and we all talked about how amazing it was. I think this is my new favorite chocolate recipe!

Chocolate Mousse Torte

1 Cup Unsalted Butter, cut into cubes
1 Pound Bittersweet Chocolate (I used Ghirardelli Chocolate Chips)
9 Large Eggs, separated
¾ Cup Sugar
Powdered Sugar, for dusting
Whipped Cream, for garnish (optional)

Preheat the oven to 350 degrees. Butter a 9-inch springform pan.
Put the chocolate and butter into the top of a double boiler and heat over simmering water until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the warm chocolate mixture into the egg-yolk mixture to temper the eggs, then whisk in the rest of the chocolate mixture.
Beat the egg whites in a mixing bowl until stiff peaks form, and add into the chocolate mixture. Pour into the prepared pan and bake until the cake is set, the top starts to crack, and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 30-40 minutes. Let the cake stand for 10 minutes, then release the sides of the pan. Serve at room temperature, dusted with powdered sugar and whipped cream.

Saturday, May 9, 2009

Manhattan & My New Tattoo

I don’t usually like whiskey, but if it’s sweetened up and ice cold, it’s pretty darn good. My friend Greg discovered the most delicious cherries when he was at the Secret Society (if you haven’t been there you need to try it out!) The brand is Luxardo, they are a bit expensive, $15 per jar, but well worth it. The Cherries are packed in a thick almost molasses-type flavored syrup. Also, go for the good vermouth, it really makes the difference in a good cocktail.


3 Ounces Whiskey
2 Ounces Sweet Vermouth
Few Shakes of Bitters
Luxardo Cherries

Drizzle a martini glass with a bit of the Luxardo cherry syrup. In a shaker full of ice, add the whiskey, vermouth, and bitters, shake until well chilled. Pour into martini glass and garnish with a few cherries. Cheers!
Now for the tattoo…I totally got called out by an “anonymous” commenter from my last post (although I think I know who you are). I just got this a few weeks ago, and wanted it to heal before I posted it. It’s a French whisk on my left forearm. LOL, leave it to a foodie to get a whisk tattoo!

Saturday, May 2, 2009

Sinful French Toast

I had something similar to this when I went to San Francisco earlier this year and have been thinking about it since. The other morning I decided to get into the kitchen and see if I could re-make this recipe. What I was shooting for is a bread pudding-like interior with a slightly crispy exterior and then a cinnamon and sugar crust. I know it sounds completely indulgent, ok, it is! I won’t make this often, but what a treat it was.

Sinful French Toast

3 Egg Yolks & 1 Whole Egg
1 Cup Whole Milk
4 Slices Bread, use a dense bread such as French or brioche
1 Cup Sugar
2 Tablespoons Cinnamon
Vegetable Oil

In a deep dish mix together the eggs and milk, soak the bread in this mixture until completely saturated. In a large frying pan, heat ¼ inch of oil to 325 degrees. While oil is heating combine the cinnamon and sugar on a plate and set aside. To cook the French toast, fry in the oil for 2-3 minutes per side until golden brown. Remove toast from the oil and drain, then dredge in the cinnamon sugar until completely coated, remove to a plate and continue cooking the rest of the toast. Serve immediately.