Thank you again to everyone who came out and supported the fabulous SF Chefs Food & Wine this weekend. I was thrilled to be a part of it. Getting to do the Aphrodisiac seminar with Luke and Adrian made the weekend even more memorable....I'm still thinking about that grilled lamb and the camembert with aromatics. I might have to try those two dishes out on someone, throw my chocolates in for the finale, and see how I do!
As promised, here is the recipe for the chocolates that I served during this demo.
Remeber if not filling molds, simply rolling into balls, decrease your cream to 2/3 cup.
Enjoy!
Aphrodisiac Chocolates
1c. heavy cream
12oz. dark chocolate
1/4c. honey
2oz. fresh ginger (peeled and chopped)
1tsp. cinnamon
1tsp. cayenne
2T. Maca powder
1T. horny goat powder
In a pot combine the cream and ginger. Bring to a boil, steep for 30 minutes. Remove the ginger from the cream. Bring the cream back to a boil. Once boiling, whisk in the chocolate and remaining ingredients. Transfer the ganache to a mixing bowl. Whisk until thoroughly combined. Refrigerate until well chilled.
To finish, pipe the filling into chocolate molds or form into balls and roll in cocoa powder.
Monday, August 10, 2009
Saturday, January 31, 2009
BATTLE OF THE CHEFS 2009
The fight cards have been set, and the battles are about to begin. In just two short weeks, February 11th, I'll begin to host the third season of Battle of the Chefs. This season we'll have some additional Top Chef representation, as Jennifer Biesty takes on Dominic Creen of Luce. Two chefs whose food I'm dying to taste!! Kicking off the season we'll have chef Hoss Zare up against Jack Falstaff's Jonothan Leiva. Hoss took home a spotted pig award last week at the San Francisco Eat & Drink awards. I wonder if he'll be able to make it 2 for 2???
The anticipation of the battles has me reminiscing about my own culinary competitions; sharp knives, sliced fingers, pot slinging, and fiery tempers. Ahhh...yes, good times! So, in honor of the Battle of the Chefs, I'm posting my roasted banana creme fraiche ice cream recipe. For those of you who missed Food Network Challenge Ice Cream Clash, this was the base for my 1st place winning Chocolate Monkey Sundae. Enjoy!!
Banana Creme Fraiche Ice Cream
6 very ripe bananas
1 vanilla bean
4 oz. butter
4 oz. dark brown sugar
Preheat your oven to 400. In a half hotel pan combine all of the ingredients and roast the bananas for 45 minutes. Cool and puree.
3c. milk
1 1/4 c. sugar
12 yolks
1qt. 1c. heavy cream
2c. creme fraiche
pureed bananas
In a small pot combine the milk and sugar. Bring to a boil and temper in your yolks. Cook to nape. Pass the mixture through a chinois or any fine mesh strainer. Whisk in the creme fraich, cream and pureed bananas. Place the mixture into an ice cream machine and freeze.
The anticipation of the battles has me reminiscing about my own culinary competitions; sharp knives, sliced fingers, pot slinging, and fiery tempers. Ahhh...yes, good times! So, in honor of the Battle of the Chefs, I'm posting my roasted banana creme fraiche ice cream recipe. For those of you who missed Food Network Challenge Ice Cream Clash, this was the base for my 1st place winning Chocolate Monkey Sundae. Enjoy!!
Banana Creme Fraiche Ice Cream
6 very ripe bananas
1 vanilla bean
4 oz. butter
4 oz. dark brown sugar
Preheat your oven to 400. In a half hotel pan combine all of the ingredients and roast the bananas for 45 minutes. Cool and puree.
3c. milk
1 1/4 c. sugar
12 yolks
1qt. 1c. heavy cream
2c. creme fraiche
pureed bananas
In a small pot combine the milk and sugar. Bring to a boil and temper in your yolks. Cook to nape. Pass the mixture through a chinois or any fine mesh strainer. Whisk in the creme fraich, cream and pureed bananas. Place the mixture into an ice cream machine and freeze.
Sunday, December 7, 2008
I'M DREAMING OF A LIGHT CHRISTMAS
Like many, my wallet is a bit leaner this holiday season! Although this was not the commitment I had in mind when I promised to "keep things light this season," it has turned into an all encompassing theme. Fine! Finances might be slim, but I intend to keep more than my wallet slender this Christmas.
I will be at Macy's December 13th teaching a low-fat holiday cooking class sponsored in part by Kaiser Permanente. Now before visions of celery sticks begin to dance in your head, fear not. I promise this will not be self depriving. You can still have your turkey and mashed potatoes with gravy. In fact you can have your cake........chocolate, and eat it too!
I hope to see many of you there for this fun event. I will be cooking, and sharing recipes to make a healthier holiday season. I know some of you won't be able to make it, so I am including a recipe here for my butternut squash gratin. Happy Hanukkah, Kwanzaa and Merry Christmas to all, and to all, keep it light!
RECIPE: LIGHT & EASY BUTTERNUT SQUASH GRATIN
Serves 10-12
Prep time: 25 min Total time: 1hr. 25min
3# butternut squash (peeled & sliced 1/8" thick)
4T. olive oil
1 1/2c. sliced leeks
1tsp. freshly chopped sage
1/4tsp. nutmeg
2tsp. salt
1tsp. pepper
1 1/2T. flour
2c. low fat milk
1/2c. shredded Gruyere cheese
1/3c. roughly chopped hazelnuts
Pre-heat the oven to 400 degrees. Peel the outer skin of the squash, remove the seeds and slice 1/8" thick. Carefully rinse the leeks, as they often contain dirt. Once thoroughly rinsed, thinly slice. In a saute pan over medium heat cook the leeks with the olive oil for 5-10 minutes, until tender and translucent. Add the flour and whisk in the milk. Whisk in the salt, pepper, nutmeg and sage. In a 1-1/2 quart baking dish layer the butternut squash two layers deep and pour 2/3 cup of the milk mixture on top, sprinkle a little cheese and repeat until all of the milk and squash is layered into the baking dish. Sprinkle the top with the last little bit of Gruyere cheese and 1/3c. of hazelnuts. Bake for 45-60 minutes, until the top is browned and the squash is fork tender. If the top begins to brown too much while baking, cover with foil. Cool for 15 minutes before serving.
I will be at Macy's December 13th teaching a low-fat holiday cooking class sponsored in part by Kaiser Permanente. Now before visions of celery sticks begin to dance in your head, fear not. I promise this will not be self depriving. You can still have your turkey and mashed potatoes with gravy. In fact you can have your cake........chocolate, and eat it too!
I hope to see many of you there for this fun event. I will be cooking, and sharing recipes to make a healthier holiday season. I know some of you won't be able to make it, so I am including a recipe here for my butternut squash gratin. Happy Hanukkah, Kwanzaa and Merry Christmas to all, and to all, keep it light!
RECIPE: LIGHT & EASY BUTTERNUT SQUASH GRATIN
Serves 10-12
Prep time: 25 min Total time: 1hr. 25min
3# butternut squash (peeled & sliced 1/8" thick)
4T. olive oil
1 1/2c. sliced leeks
1tsp. freshly chopped sage
1/4tsp. nutmeg
2tsp. salt
1tsp. pepper
1 1/2T. flour
2c. low fat milk
1/2c. shredded Gruyere cheese
1/3c. roughly chopped hazelnuts
Pre-heat the oven to 400 degrees. Peel the outer skin of the squash, remove the seeds and slice 1/8" thick. Carefully rinse the leeks, as they often contain dirt. Once thoroughly rinsed, thinly slice. In a saute pan over medium heat cook the leeks with the olive oil for 5-10 minutes, until tender and translucent. Add the flour and whisk in the milk. Whisk in the salt, pepper, nutmeg and sage. In a 1-1/2 quart baking dish layer the butternut squash two layers deep and pour 2/3 cup of the milk mixture on top, sprinkle a little cheese and repeat until all of the milk and squash is layered into the baking dish. Sprinkle the top with the last little bit of Gruyere cheese and 1/3c. of hazelnuts. Bake for 45-60 minutes, until the top is browned and the squash is fork tender. If the top begins to brown too much while baking, cover with foil. Cool for 15 minutes before serving.
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