This recipe is from Craigie on Main, a fancy-schmancy restaurant in Cambridge . . . the spices are a little Indian, a little Mexican, a lotta yummy.
about 1/2 cup dark (70%) chocolate
2 cups whole milk
1/2 cup butter
4 teaspoons white sugar
Grind the following and add to taste:
approximately 3 green cardamom pods - toast the cardamom, crush and discard the green shell, and grind the black seeds inside the pod
1/2 stick cinnamon (Mexican if possible)
1/2 tsp chili flakes (preferably ancho)
Put all ingredients in a pot, stir and simmer constantly until it reaches the consistency you desire. The final yield will depend on how much you reduce the cocoa while cooking but the above recipe should make approx 10 espresso cup portions.
This cocoa is super-rich and smaller servings are usually enough.
Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts
Friday, November 27, 2009
Monday, January 19, 2009
Carob Tofu Cream Pie
Posted for Eric so that he might impress a girl with his "tofu robotics"...(!)
2 lb soft or medium tofu
1/2 C safflower oil
1/3 C honey
2/3 C roasted carob powder OR cocoa powder
2 tsp corn starch
1/4 tsp salt
1/2 tsp cinnamon
2 tsp vanilla
2 tsp instant coffee
2/3 C hot water
Preheat oven to 250 degrees. In a large mixing bowl mash tofu and mix with oil, honey, carob or cocoa, corn starch, salt, cinnamon, and vanilla. Dissolve coffee in hot water and mix with tofu mixture. Blend in blender until smooth (you might have to do this in two batches). Pour into unbaked 9" pie crust and bake for 35 minutes or until crust is done and filling has jelled.
NOTE - This would be totally delicious with any of these add ins: a couple TBSP peanut butter, a couple drops peppermint extract, a shot of frangelico or amaretto, etc...or just leave it as it and top with fresh whipped cream and raspberries! Yum!
2 lb soft or medium tofu
1/2 C safflower oil
1/3 C honey
2/3 C roasted carob powder OR cocoa powder
2 tsp corn starch
1/4 tsp salt
1/2 tsp cinnamon
2 tsp vanilla
2 tsp instant coffee
2/3 C hot water
Preheat oven to 250 degrees. In a large mixing bowl mash tofu and mix with oil, honey, carob or cocoa, corn starch, salt, cinnamon, and vanilla. Dissolve coffee in hot water and mix with tofu mixture. Blend in blender until smooth (you might have to do this in two batches). Pour into unbaked 9" pie crust and bake for 35 minutes or until crust is done and filling has jelled.
NOTE - This would be totally delicious with any of these add ins: a couple TBSP peanut butter, a couple drops peppermint extract, a shot of frangelico or amaretto, etc...or just leave it as it and top with fresh whipped cream and raspberries! Yum!
Tuesday, January 13, 2009
Chocolate Parathas
Um, yes.
My friend Anshuman invented these last weekend, and they were beyond fan-tabulous served with channa dal (yellow lentils simmered with onions, tomatoes, mushrooms, and meat masala). Sound like the strangest combination, I know, but he was convinced that the sweetness and spiciness would be brilliant together, and it was. My friend Martha and I agreed that this kind of crazy combination can only work in India.
Ingredients:
Whole wheat flour
cinnamon
Mashed potatoes (no spices added)
Chocolate (he used Cadbury milk chocolate, but I bet it would also be yummy with dark)
For the dough:
Place a cup or two of whole wheat flour in a bowl along with a healthy dash of cinnamon. Add water in small amounts, kneading with hands, until dough is a soft and manageable ball – about 10-15 minutes. It should smell deliciously cinnamon-y. Let it rest for about an hour.
For the filling:
Melt the chocolate, and mix with the mashed potatoes. Proportions are up to you. The ones he made weren’t very sweet; the potatoes turned a dark chocolate-y brown, but the taste carried more of a hint of sweetness than an overwhelming rush of chocolate.
From here, you can basically follow the directions for cooking Aloo Parathas (a few recipes down), with the following changes:
When you fill the parathas, add about a teaspoon of honey before closing up the little dough balls and rolling them out.
When frying them, brush the tops with butter (he used ghee, but I think butter should be fine), and dab tiny pats of butter around the pan so they melt and run into the edges of the paratha.
Martha and I agreed that you could also up the chocolate level and top them with ice cream and strawberries to make an amazing dessert. Also, she gets MAJOR points for making a salad, with LETTUCE, that we ate with this meal without getting sick! A-mazingness!
My friend Anshuman invented these last weekend, and they were beyond fan-tabulous served with channa dal (yellow lentils simmered with onions, tomatoes, mushrooms, and meat masala). Sound like the strangest combination, I know, but he was convinced that the sweetness and spiciness would be brilliant together, and it was. My friend Martha and I agreed that this kind of crazy combination can only work in India.
Ingredients:
Whole wheat flour
cinnamon
Mashed potatoes (no spices added)
Chocolate (he used Cadbury milk chocolate, but I bet it would also be yummy with dark)
For the dough:
Place a cup or two of whole wheat flour in a bowl along with a healthy dash of cinnamon. Add water in small amounts, kneading with hands, until dough is a soft and manageable ball – about 10-15 minutes. It should smell deliciously cinnamon-y. Let it rest for about an hour.
For the filling:
Melt the chocolate, and mix with the mashed potatoes. Proportions are up to you. The ones he made weren’t very sweet; the potatoes turned a dark chocolate-y brown, but the taste carried more of a hint of sweetness than an overwhelming rush of chocolate.
From here, you can basically follow the directions for cooking Aloo Parathas (a few recipes down), with the following changes:
When you fill the parathas, add about a teaspoon of honey before closing up the little dough balls and rolling them out.
When frying them, brush the tops with butter (he used ghee, but I think butter should be fine), and dab tiny pats of butter around the pan so they melt and run into the edges of the paratha.
Martha and I agreed that you could also up the chocolate level and top them with ice cream and strawberries to make an amazing dessert. Also, she gets MAJOR points for making a salad, with LETTUCE, that we ate with this meal without getting sick! A-mazingness!
Saturday, December 8, 2007
Scrumptious and healthy (sort of) almond cookies
This makes a pretty small batch, but almond flour is expensive.
Ingredients
2 cups almond flour
1/6 cup butter
1/4 teaspoon vanilla
1/4 cup agave syrup (you could use honey or golden syrup instead)
1 egg
1/4 cup coconut flakes
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 tablespoon almond butter (or you could try peanut butter)
1/4 cup flax seeds (you could leave this out, but it gives it extra protein and a little texture)
xtras
raspberry jam and chocolate chips
Preheat oven to 350F.
Mix flour and butter (i used my hands to get it smooth). Add in everything else.
Use a teaspoon to make 1inch balls and lay them on a cookie sheet. Start them baking for 3-5 minutes, then take them out and either flatten them with a fork or i put a little dent in some and filled it with raspberry jam/a chocolate chip. let them bake for another 8-10 mins...Until just a little brown on the outside.
Let cool. Devour.
Ingredients
2 cups almond flour
1/6 cup butter
1/4 teaspoon vanilla
1/4 cup agave syrup (you could use honey or golden syrup instead)
1 egg
1/4 cup coconut flakes
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 tablespoon almond butter (or you could try peanut butter)
1/4 cup flax seeds (you could leave this out, but it gives it extra protein and a little texture)
xtras
raspberry jam and chocolate chips
Preheat oven to 350F.
Mix flour and butter (i used my hands to get it smooth). Add in everything else.
Use a teaspoon to make 1inch balls and lay them on a cookie sheet. Start them baking for 3-5 minutes, then take them out and either flatten them with a fork or i put a little dent in some and filled it with raspberry jam/a chocolate chip. let them bake for another 8-10 mins...Until just a little brown on the outside.
Let cool. Devour.
Tuesday, September 25, 2007
Chocolate Beet Brownies
I haven't tried these yet...but I'm totally going to! Delightful!!
Ingredients:
1/2 cup butter (or 1/4 cup butter and 1/4 cup applesauce)
4 oz. unsweetened chocolate
4 eggs
1 C brown sugar (packed)
1 C applesauce
1 tsp. vanilla
1-1/2 C unbleached white flour
1/2 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking powder
1 cup cooked beets, pureed
1/2 cup finely chopped almonds
1/2 cup wheat germ
Melt butter and chocolate over low heat. Set aside to cool. In a separate bowl, beat eggs until light in color and foamy. Add sugar and vanilla and continue beating until well creamed. Stir in chocolate mixture, followed by applesauce and beets. Sift together flour, salt, spices and baking powder and stir into creamed mixture. Fold in wheat germ and almonds. Turn into greased 9×13-inch pan and bake at 350 degrees for 30 to 40 minutes. Cool before cutting into squares.
Ingredients:
1/2 cup butter (or 1/4 cup butter and 1/4 cup applesauce)
4 oz. unsweetened chocolate
4 eggs
1 C brown sugar (packed)
1 C applesauce
1 tsp. vanilla
1-1/2 C unbleached white flour
1/2 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking powder
1 cup cooked beets, pureed
1/2 cup finely chopped almonds
1/2 cup wheat germ
Melt butter and chocolate over low heat. Set aside to cool. In a separate bowl, beat eggs until light in color and foamy. Add sugar and vanilla and continue beating until well creamed. Stir in chocolate mixture, followed by applesauce and beets. Sift together flour, salt, spices and baking powder and stir into creamed mixture. Fold in wheat germ and almonds. Turn into greased 9×13-inch pan and bake at 350 degrees for 30 to 40 minutes. Cool before cutting into squares.
Saturday, September 15, 2007
Banana Oatmeal Sunflower Chocolate Chip Cookies
Surprisingly amazing. And you can feel good about eating them because sunflower seeds are superfood. For real. PS - this had a flour typo, but now it's all fixed up and ready to rock...enjoy!
Ingredients:
1/2 cup oil
1 1/4 cups flour
1/2 cup oats (the quick cook kind)
2 medium bananas
1 cup sunflower seeds
1/2 cup sugar
1 tsp baking soda
1 cup chocolate (or dark chocolate!) chips
Preheat oven to 350 degrees. Peel and mash bananas. In large bowl beat oil, bananas, and sugar. Mix flour and oats with sunflower seeds and baking soda. Add dry ingredients to bananas and stir until thoroughly mixed. Add chocolate chips. Drop the dough by rounded tablespoonfuls about 2 inches apart on ungreased cookie sheet. Flatten cookies a little on sheet (because they won't really spread in the oven). Bake about 15 minutes until edges are golden brown. Makes about 2 dozen cookies.
Ingredients:
1/2 cup oil
1 1/4 cups flour
1/2 cup oats (the quick cook kind)
2 medium bananas
1 cup sunflower seeds
1/2 cup sugar
1 tsp baking soda
1 cup chocolate (or dark chocolate!) chips
Preheat oven to 350 degrees. Peel and mash bananas. In large bowl beat oil, bananas, and sugar. Mix flour and oats with sunflower seeds and baking soda. Add dry ingredients to bananas and stir until thoroughly mixed. Add chocolate chips. Drop the dough by rounded tablespoonfuls about 2 inches apart on ungreased cookie sheet. Flatten cookies a little on sheet (because they won't really spread in the oven). Bake about 15 minutes until edges are golden brown. Makes about 2 dozen cookies.
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