March 26th, 2008 by alice
Tags: Chili, Pinto, Steak
INGREDIENTS
- 1 1/2lbssirloin steaks
- 3tablespoonsextra virgin olive oil
- 1 (28 ounce)canRotel tomatoes, drained
- 2 (15 ounce)canspinto beans, undrained
- 1onion, diced
- 2garlic cloves, crushed
- 1/4cupchili powder(I use Ancho chili powder)
- 1tablespooncumin powder
- 2tablespoonsdry sherry
- 1/4cupfresh cilantro, chopped
DIRECTIONS
- Cut steak into roughly 1/2″ dice.(This is easier to do if you put your thawed steak into the freezer for about 30 minutes first.).
- In a large saucepan, heat olive oil over medium heat; add steak, stirring until lightly brown all over. Add onion and garlic, stirring to prevent garlic from browning.Heat until onion is translucent. Stir in chili powder and cumin.
- Add drained tomatoes and undrained pintos, bring to a boil and then reduce heat and simmer for about 20 minutes or until heated through and flavors develop.Stir in sherry and cilantro.
- Serve over hot rice, and garnish as desired with sour cream, shredded cheddar cheese and sliced scallions.
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March 26th, 2008 by alice
Tags: Chocolate, Pudding, Saucing, Self
INGREDIENTS
-
Pudding
- 3ouncesself raising flour
- 2tablespoonscocoa powder
- 1 1/2teaspoonsinstant coffee powder
- 1pinchsalt
- 4ouncesbutteror margarine
- 4ouncescaster sugar
- 2eggs
- 1/2teaspoonvanilla essence
- 1-2tablespoonmilk
-
Sauce
- 2/3cupbrown sugar(firmly packed)
- 1tablespooncocoa
- 1 1/2cupswater(hot)
DIRECTIONS
- Preheat oven to 180 degree celcius.
- Grease 6 cup oven proof dish.
- For the sauce mix together cocoa and brown sugar in a jug and pour in hot water and stir till sugar is dissolved.
- For the pudding sift flour, cocoa, instant coffee powder and salt together.
- Cream butter and sugar until light, gradually beat in eggs and vanilla.
- Add a little flour, then some milk (alternate between the two keeping a soft consistency) finishing with the flour (don’t worry if you don’t use up all the milk.
- Spoon mixture into well greased oven dish and spread evenly.If using sprinkle with 1 tablespoon of chopped walnuts.
- Spoon sauce over the pudding mixture till you have a layer of sauce then pour the rest over the back of the spoon.
- Bake for 35-40 minutes.
- Serve with whipped cream and or icecream and walnut halves if using.
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March 26th, 2008 by alice
Tags: Barefoot, Brownie, Contessas, Tart
INGREDIENTS
- 6tablespoonsunsalted butter
- 3 1/4cupssemi-sweet chocolate chips
- 3extra-large eggs
- 1cupsugar
- 1tablespooninstant coffee granules
- 1/2teaspoonpure vanilla extract
- 1/2cupall-purpose flour
- 1/4teaspoonbaking powder
- 1/4teaspoonkosher salt
- 1cup choppedwalnuts
- 2-3tablespoonsheavy cream
DIRECTIONS
- Grease and flour a 9-inch tart pan with removable sides.
- Preheat the oven to 350 degrees F.
- Melt the butter in a bowl set over simmering water.
- Add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts.
- Set aside to cool completely.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, coffee, and vanilla on medium-high speed until light and fluffy, about 3 minutes. Stir in the cooled chocolate.
- In a medium bowl, combine the flour, baking powder, salt, 1 cup of the chocolate chips, and the walnuts.
- Fold the flour mixture into the batter until just combined.
- Pour into the pan and bake for 35 to 40 minutes, until the center is puffed (the top may crack).
- The inside will still be very soft.
- Cool to room temperature before removing the sides of the tart pan.
- Melt the remaining 1/4 cup of chocolate chips with the heavy cream and drizzle on the tart.
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March 26th, 2008 by alice
Tags: Barefoot, Cake, Chocolate, Chunk, Contessas, Miniange
INGREDIENTS
- 1/4lbunsalted butter, at room temperature
- 1cupsugar
- 2extra-large eggs, at room temperature
- 1/8cup gratedorange zest(2 large oranges)
- 1 1/2cupsall-purpose flour, plus
- 1tablespoonall-purpose flour
- 1/4teaspoonbaking powder
- 1/4teaspoonbaking soda
- 1/4teaspoonkosher salt
- 1/4cupfresh orange juice
- 3ouncesbuttermilk, at room temperature
- 1teaspoonpure vanilla extract
- 1cup goodsemisweet chocolate chunks
-
For the syrup
- 1/4cupsugar
- 1/4cupfresh orange juice
-
For the ganache
- 4ounces goodsemi-sweet chocolate chips
- 1/4cupheavy cream
- 1/2teaspooninstant coffee granules
DIRECTIONS
- Preheat the oven to 350 degrees F.
- Grease and flour 6 individual serving baking molds, such as the flexible non stick 100 percent silicone molds.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy.
- Add the eggs, 1 at a time, then the orange zest.
- Sift together 1 1/2 cups flour, the baking powder, baking soda, and salt in a large bowl.
- In another bowl, combine the orange juice, buttermilk, and vanilla.
- Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour.
- Toss the chocolate chunks with 1 tablespoon flour and add to the batter.
- Pour into the pans, smooth the tops, and bake for 30 minutes, until a cake tester comes out clean.
- Let the cakes cool in the molds on a wire rack for 10 minutes.
- Meanwhile, make the syrup.
- In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves.
- Remove the cake from the pans, put them on a rack over a tray, and spoon the orange syrup over the cakes.
- Allow the cakes to cool completely.
- For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
- Drizzle over the top of the cakes.
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March 26th, 2008 by alice
Tags: Clone, Garden, Olive, Soup, Toscana, Zuppa
INGREDIENTS
- 2 (32 ounce) kitchen basicschicken stock(don’t substitute with broth)or2 quartshomemade chicken stock(don’t substitute with broth)
- 3piecesbacon
- 1largeonion white, diced fine
- 3-4largerusset potatoes, peeled and diced
- 1lbsweet Italian sausage
- 3garlic cloves, minced
- 2tablespoonsolive oil
- 1bunchswiss chardor kale, cut into bite size pieces
- 2/3cupcreamor half-and-half cream
- 6cupswater
- 1/4teaspoonground aniseed
- 1/2-1teaspoonsalt, depending on taste
- 1dashred pepper flakes
- black pepper
DIRECTIONS
- Bring chicken stock and water to a light boil and add potatoes.
- In a skillet (preferably cast iron or enameled cast iron) cook bacon until somewhat done and remove (but do not add bacon to the soup, save for a BLT or something).
- Sauté the onion in the bacon rendering until almost caramelized (golden color).
- Remove and put in boiling stock.
- In the same skillet add olive oil and cook Italian sausage (with casings removed).
- Add garlic with the sausage and cook until sausage is done and the consistency of ground hamburger meat.
- Add mixture to the stock.
- By this time check to see if potatoes are cooked by trying to squish them on the side of the stock pot.
- When they are done reduce heat and add cream and Swiss chard, salt, anise, red pepper, black pepper.
- Serve with garlic bread or corn bread (or even better an herbed Parmesan corn bread).
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