It's All Delicious

This cake was inspired by the December 2009 issue of Bon Appetit.  I made the cover recipe for Christmas Eve (sorry no post for cooking the covers – I was too wrapped up in Christmas stuff) and it was enjoyed by all.  Personally, I thought it was a bit too rich (butter cream icing) and a bit too sweet with the meringue layers, but that’s just me.  It did get me thinking, as usual, about how I could change it up to suit my own selfish palate.  So here’s what I did...I eliminated the meringue layers and used an old, old Betty Crocker butter cream icing recipe (I wanted to save on time – didn’t have 3 hours to let the BA butter cream set).  The chocolate cake recipe in BA was AMAZING, very moist, since you douse it with liquor flavored syrup, and chocolaty FAB!  I did make Grand Marnier syrup rather than the peppermint syrup, which was called for in the original recipe (we kind of out pepperrminted ourselves at that point – see previous recipe post on mint chocolate chip cookies).  This was a snap to make and a great “go to” dessert any time of the year!  Just think raspberries and Chambord in the summer...YUM.

Serves 8-10

Ingredients

Grand Marnier Syrup

1 cup water

1 cup sugar

3 tablespoons Grand Marnier

Chocolate Cake

 1 cup flour

½ cup unsweetened cocoa powder

1 teaspoon baking powder

Pinch of salt

4 large eggs

4 large egg yolks

1 cup sugar

1 teaspoon vanilla extract

Butter Cream Icing

½ cup butter, 1 stick

½ cup butter, softened

2 ½ cups confectioners sugar

2 teaspoons vanilla extract

2-4 tablespoons hot water

Chantilly Cream

1 ½ cups heavy cream

2 tablespoons confectioners sugar

1 ½ teaspoons vanilla extract

Make the Grand Marnier Syrup

     Combine water and sugar in a small pan; bring to a boil over medium heat, stirring until sugar dissolves.  Remove from heat and stir in the Grand Marnier.  Chill until cold.

Make the chocolate cake

     Preheat oven to 350°F.  Position rack in the middle of oven.  Butter the bottom of two 13x9x1-inch baking sheets.  Line bottoms with parchment paper; flour the sides of each pan, tapping out any excess.

      Sift flour, cocoa powder, and salt into a medium bowl.  Beat eggs and egg yolks until pale and foamy in a large bowl using an electric mixer (this could take 5 minutes or more).  Add sugar and vanilla, continue beating until thick and ribbons form when the beaters are raised (this could take up to 7 minutes or more).  Sift flour mixture over egg mixture and gently fold in using a spatula until incorporated and uniform in color. 

     Divide batter between pans, spreading out to edges carefully.  Bake until cake centers spring back when touched, about 10 minutes.  Cool cakes in pans for 20 minutes on racks, then invert pans on a work surface lined with parchment paper.  Carefully remove pans and gently peel away parchment paper.   Cool completely.  Cut each cake in half, using a serrated knife, length wise and brush each cake with Grand Marnier syrup (they will be very, very moist!).

Make butter cream icing and Chantilly cream

     Beat butter and cocoa together in a medium bowl.  Slowly add the powdered sugar (carefully so you don’t have one of those powdered sugar cloud explosions) continue beating on low, add the vanilla and hot water as needed to create a smooth icing of spreading consistency.

     Beat the heavy cream, sugar and vanilla in a chilled medium bowl until stiff-ish peaks form (you want one step further than soft peaks.  Do be careful not to over beat or the cream will separate).  Chill until ready to assemble cake.

Assemble cake

     Using two spatulas, transfer one layer of cake onto an oblong dish.  Spread Chantilly cream on top.  Carefully place another layer on top and spread with more cream. 

Continue with other two layers.  You may need to anchor the cake using a few toothpicks on each corner.  Spread icing over top and sides of cake, chill until ready to serve.  Can be made one day ahead. 

It’s All Delicious Notes:  Adapted from December 2009 Bon Appetit and an ancient Betty Crocker cookbook.

Well, I try to stay away from cream in my diet, and as everyone knows, I never stay away from chicken.  No way around it, this was really, really good...delish in fact.  And that’s not just from my gob.  It got a decidedly double thumbs up from the It’s All Delicious taste testers.  It’s kind of a combo of chicken Alfredo carbonara, which is no bad thing.  Enjoy!

Serves 4-6

Ingredients

8oz diced pancetta

1 large onion, sliced thin

5 garlic cloves, minced

1 ½ lbs boneless skinless chicken breasts sliced thin or chicken tenders

1 bunch broccolini, cut into 1 inch pieces

1 pint heavy cream

4 eggs, beaten

8oz Parmesan cheese, grated

¼- ½ cup chicken stock

Olive oil

Salt and pepper, to taste

1 lb fettuccini

Cook pancetta until fat renders and it just begins to get crispy in a large skillet over medium heat.  Remove using a slotted spoon and set aside in a large bowl.

Cook onion in the same skillet until the slices begin to brown and caramelize.  Add the garlic during the last few minutes so soften.  Remove using a slotted spoon and set aside in the same bowl that is holding the pancetta.

Season the chicken with salt and pepper.  Working in batches sauté the chicken, in the same skillet, until the pieces turn golden brown on each side and are cooked through.  Remove used a slotted spoon and mix in with the pancetta, onion and garlic mixture, stir to combine flavors.

Whisk cream, cheese, and eggs together in a medium bowl. 

Boil water in a large pot, cook pasta according package directions.  ½ way through cooking time, add the broccolini and continue cooking until pasta is done and broccolini is still crisp. 

While the pasta cooks, gently reheat the chicken and pancetta mixture in the skillet it was cooked in.

Drain the pasta and broccolini.  Stir in the chicken and pancetta.  Add cream, cheese, and eggs.  Heat gently for a few minutes to combine flavors and stirring constantly, adding a little chicken stock or more cream if you feel you would like more of a sauce.  Serve immediately, sit back, and listen to the oohs and aahs.

Here it is...just a note.  If your oven happens to break down (like mine still is...waiting, waiting for my new one) then what you can do is simmer it low and slow for about 4 hours until it’s nice and thick.  But really...the flavor from roasting really makes this a rich spicy dish.  FYI...the Firemen came in first.

½ lb smoked bacon, but into 1 inch pieces

2 large onions, medium chop

1 ½ lbs country style bones pork spare ribs, cut into 1-1 ½ inch cubes

2 lbs first cut beef brisket, cut into 1-1 ½ inch cubes

ground cumin

garlic powder

smoked paprika

4 tablespoons chipotle puree

6-8 garlic cloves, peeled and smashed

2 tablespoons chili powder

1 tablespoon smoked paprika

2 teaspoons cumin seeds

1 teaspoon oregano

1 teaspoon coriander

1 cup beef broth

1 4oz can fired roasted diced green chilies

1 28 oz can fire roasted chopped tomatoes

1 10oz bottle amber or dark beer

¼ cup Worcestershire sauce

2 15oz cans black beans, drained and rinsed

½ cup chopped cilantro

Preheat oven to 350°F

Season beef and pork with about 1 tablespoon each of cumin, garlic powder and smoked paprika.  Toss making sure all pieces are covered and spice mixture distributed.  Set aside

Saute bacon in  a large, heavy ovenproof pot over medium heat until it begins rendering fat and browns.  Add onions and continue cooking until softened.  Add beef and pork, stir to coat and set aside.

Process chipotle puree, garlic cloves, chili powder, cumin seeds, oregano, coriander and beef broth in the bowl of a food processor until smooth.  Pour puree over beef and pork.  Stir to combine.  Add green chili’s, tomatoes and beer.  Bring chili to simmer, cover and roast for 2 hours.  Uncover add beans, Worcestershire sauce and cilantro.  Continue roasting for another 1-1 ½ hours until the meat very is tender.

Okay, so my cooking life has been turned upside down, inside out, and at general slow down/stand still.  My oven has completely conked out.  Kaput!  This seems to be a yearly occurrence, which should not be happening, as it is only a 3-year old oven, a baby by kitchen standards.  Having said all that, a new one is on its way courtesy of Jennair (after a rather heated discussion, ahem!).

 Now I’m not saying that I can’t cook at all, but I have realized that my technique really does center around the stainless steel electric hearth.  Sure, stir-fry’s have featured big around here, grilling and even roasting on the BBQ but I’m at a loss without my go to appliance.  I’ve had a bit of a cooking melt down if I’m totally honest. 

And the big chink this week comes in the form of...How am I going to roast 30lbs of chili for the Kiwanis Club of Hilton Head’s annual Chili Cook-off?  Not the best time to be down a vital kitchen appliance.  I will no doubt be chopping, dicing and bringing it all to a simmer on my stove top.   Then I’ll hop in my car and drop pots full of Beef Brisket and Chipotle Pork Chili with Black Beans off at various friends homes dotted around the Island...and you all know who you are, so get prepared for a knock on the door in about 3 hours! 

If you’re local and want to attend here are the details:

What:  The Kiwanis Club of Hilton Head’s Annual Chili Cook-off

When:  noon to 4PM on Saturday the 10^th

Where:  Honey Horn Plantation on Hilton Head Island

Cost:  $10.00 admission and all the chili samples you can chow down

Drop by, say HI, and give our chili a try!

The meat filling for this could just as easily be used over pasta rather than under mashed potatoes.  The recipe makes quite a lot of sauce so depending on the size of the Shepard’s Pie you make; there could easily be enough for tomorrow’s dinner as well.  With all fillings like this, it is better the next day.  It’s a great go to meal if you have leftover mashed potatoes or other roasted vegetables around and is always a great crowd favorite...just so easy, plus...we’re getting ready for fall!

Makes 1 8x10 pie with leftover filling

Ingredients

1 medium onion, chopped

2 cloves garlic, peeled and minced

1-½ lbs ground sirloin

1-2 tablespoons garlic powder

1-tablespoon oregano

2 tablespoons marjoram

8 oz baby carrots, roasted and chopped (or any other veggies you might have leftover)

1 28oz can chopped tomatoes

1 28 oz can crushed tomatoes

3 ½ - 4 cups cooked mashed potatoes, about 4-5 large white potatoes

3-4 tablespoons butter

¼ milk

Olive oil

Grated cheese (optional)

Heat a little oil in a large heavy saucepan, cook onion until soft, add garlic and continue cooking for another 3-5 minutes.  Add meat, breaking up any large pieces with the back of a spoon.  Sprinkle with garlic powder, oregano, and marjoram.  Continue cooking, stirring often until meat just begins to brown.  Add tomatoes and simmer until sauce thickens, about 45 mins.  Stir in carrots.

Preheat oven to 375°F

To assemble the Shepherds pie – Transfer enough meat sauce into an ovenproof dish.  You want the meat to come up ½ - ¾ ‘s of the way up the sides (depending on how meaty you like your Shepard’s pie).  Drop mashed potatoes over the filling drizzle with a little more olive oil.  Bake for 45 mins until the potatoes turn golden and filling is heated through.

It’s All Delicious Notes:  I used an 8x10 dish and had filling/sauce leftover.