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.
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