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Month: March 2005

Peanut Butter Fudge

Published by Mike on March 24, 2005

1 cup butter, plus more for greasing pan
1 1/4 cup peanut butter
1 teaspoon pure vanilla extract
1 pound confectioner sugar

Heat peanut butter and butter in double boiler until thoroughly mixed and heated through. Add vanilla and confectioner sugar to peanut butter mixture and stir to combine with a wooden spoon. Remove from heat. Pour into a buttered 8×8 or 9×9 pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.

Note: Alternately, you can microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes before adding the sugar and vanilla.

Earl Grey Tea Truffles

Published by Mike on March 15, 2005

16 oz dark chocolate, chopped
14 oz cream
2 bags Earl Grey tea
1 Tbsp butter
cocoa powder, sifted
coconut flakes, toasted
walnuts, toasted and crushed
almonds, toasted and crushed

Bring cream to a boil and remove from heat. Add the tea bags and allow to steep for several minutes. Remove the tea bags.

Bring the cream to a boil again and pour over chocolate and butter in a separate bowl. Whisk until smooth (be careful not to incorporate air). Set aside to cool.

Use a spoon or melon baller to make small uneven balls of chocolate. Roll the truffles in the desired toppings or dip into pure melted chocolate. Chill.

Barbecue Ribs

Published by Mike on March 15, 2005

3 lbs. baby-back ribs (2 slabs)

Dry rub:
1 Tbsp cumin
1 Tbsp chili powder
2 Tbsp paprika
4 Tbsp brown sugar
1 tsp onion powder
1 tsp garlic powder
salt and pepper, to taste

Braising liquid:
1 cup white wine
2 Tbsp vinegar
2 Tbsp Worcestershire sauce
1 Tbsp honey
1 Tbsp of barbecue sauce
2 cloves of garlic

Rinse the ribs and pat dry. Remove the thin white/silver membrane on the back side of the ribs. Thoroughly cover the ribs with the dry rub. Seal each slab in a pocket of heavy-duty aluminum foil, place in a roasting pan, and refrigerate for 1 hour.

Open up one end of each foil package and pour half of the braising liquid into each one. Reseal each package and tilt the roasting pan to evenly distribute liquid throughout the foil packets. Place in a 250° oven and cook for 2.5 hours.

Remove the ribs from their foil packaging. Brush both sides with reduced braising liquid or barbecue sauce (recommend Sticky Fingers “Memphis Original” brand). Place under a broiler, meat side up, for 5-10 minutes until desired carmelization.

Classic Tomato Sauce

Published by Mike on March 10, 2005

1/4-1/2 cup extra virgin olive oil
1 onion, finely chopped
2 cloves of garlic, minced
1 stalk of celery, finely minced in processor
1 carrot, finely minced in processor
64 oz crushed tomatoes (Italian plum tomatoes, preferred)
4-6 leaves of fresh basil, chiffonade
2 bay leaves
salt & pepper, to taste
1 Tbsp dry thyme
1 Tbsp dry oregano
4 Tbsp butter, for adjusting

In a large pot or Dutch oven, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all vegetables are soft, about 5 to 10 minutes.

Add tomatoes, thyme, and bay leaves and simmer uncovered on low heat for 1 hour until thick.  Add basil during the last 10 minutes.  Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter 1 Tbsp at a time to soften it. Put the sauce into a food processor and blend until desired smoothness. Can freeze up to 6 months.

Chocolate Mousse

Published by Mike on March 10, 2005

4.5 oz. or 1/4 lb dark chocolate
pinch salt
1 Tbsp butter
3 Tbsp heavy cream
2 tsp powdered sugar
4 eggs, separated
2 Tbsp liquer (Amaretto, Bailey’s, Kahlua, vanilla extract, etc)

Melt chocolate chunks with salt, butter, cream, and powdered sugar in a double boiler over simmering water. When completely melted, remove from heat and beat in egg yolks with mixer until smooth. Add the liquer and mix again.

In a separate bowl (must be absolutely clean), add cream of tartar and beat egg whites to stiff peaks. Stir in one spoonful of egg whites to the chocolate mixture to temper. Fold in the remaining egg whites. Pour mousse into serving dishes and let set in the fridge for 4 to 5 hours.

This recipe serves four, or two if you love chocolate.

Whipped Cream:
1 cup chilled heavy cream
2 Tbsp powdered sugar
1 teaspoon vanilla or liquer

Sauteed Asparagus

Published by Mike on March 10, 2005

1 bunch of asparagus, cut into 2-in. pieces
2 Tbsp extra virgin olive oil
1 Tbsp butter
1 Tbsp garlic, minced
1 Tbsp shallots, thinly sliced
1 tsp red pepper flakes
salt & pepper, to taste
1 tsp lemon zest
1 tsp lemon juice

Add olive oil and butter to a saute pan over medium heat. Place the garlic, asparagus, shallots, and red pepper flakes in the pan. Saute for 5-7 minutes, cooked through but still firm. Sesaon with salt and pepper.

Turn off the heat. Add lemon zest and squirt of lemon juice to the aspargus and toss. Check seasoning and serve immediately.