Posted 02.08.10 at 12:00PM
by Silver Dining
in
Arts & Entertainment
Who ever wrote the book of love must have smeared the pages with chocolate. Being a self confessed chocoholic, I know the satisfaction of a simple fudge brownie and the extravagant delight of a dark chocolate mousse.
Looking to make something special for your chocoholic love then look no further. Try this rendition of a lava cake and satiate their desires…for chocolate at least.
Chocolate Sinkholes
Serves 6 to 8
Ingredients
1 cup (2 sticks) unsalted butter, cut into pieces
12 ounces bittersweet (dark) chocolate, chopped
1 3/4 cups sugar
1 cup all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
8 large eggs
2 teaspoon pure vanilla extract
Instructions
Melt the butter and chocolate in a double boiler or a metal bowl set over simmering water, stirring occasionally. Allow the mixture to cool to room temperature. You can do this in the microwave just by heating 30 – 45 seconds then stirring and repeating until completely melted.
Preheat your oven to 325 degrees F. Sift the sugar, flour, baking powder, and salt together and set aside. Beat the eggs and vanilla in a medium bowl until frothy. Stir in the chocolate mixture until incorporated. Then slowly stir in the sugar-flour mixture just until everything is combined.
Divide the batter among six 7-ounce ceramic teacups or ramekins. Arrange the custard cups in a baking dish or roasting pan and fill the dish with enough cool tap water to come one-third of the way up the sides of the cups. (This water bath assures that the bottom portions of the cakes remain in a batter state.)
Bake for 34 to 38 minutes, until the tops are firm. Serve warm. I prefer them topped with vanilla ice cream and chocolate syrup. Sinkholes can be made up to a day in advance and warmed for 30 seconds in microwave before topping with ice cream.
Desserts That Have Killed Better Men Than Me
by Jeremy Jackson
Silver has been a home chef since the first time his mom asked him to start dinner before she got home. He believes cooking should be fun and draws immense pleasure in seeing the satisfied faces of his guests. Find more inspiration on his personal blog “Chef Tell’s Kitchen.”
Posted 07.24.09 at 8:00AM
by GayRVA
in
Arts & Entertainment
Every once in a while, a new food blog hits the scene. This one’s in the kitchen and doesn’t disappoint. We’ve sampled Chef Tell’s mad cooking skills and give them an A+. We’re still waiting for his guide to grilling and can’t wait to see more! Foodies, for more deliciousness, go to Chef Tell’s Kitchen.
Looking for an inexpensive date this summer but don’t want to look cheap. Try my elegant yet simple chicken salad recipe paired with some fresh fruit and your date will be impressed beyond belief.
Ingredients
13oz can Chicken breast, shredded- 1 stalk celery, halved lengthwise & chopped
- 1 cup apple (Granny Smith or Jonagold), finely diced
- 1/4 cup almond slices (honey roasted if available)
- 1 cup Miracle Whip or mayo
- 2T honey mustard dressing
- 1T honey
- Salt
- Fresh ground pepper
When opening the can of chicken, pour it into a mesh strainer and rinse with cold water befre placing in bowl to shred. Use a fork to break the chunks of chicken into shreds.
Wash the celery stalk and chop a little bit off both ends. Cut the stalk in half down the middle then slice as fine as possible. If you can’t get the slices very fine, don’t worry; this only proves you made it yourself.
Peel, core and chop the apple.
I will tell that each time I try this I seem to find a different way of getting the size dice I want. I start by slicing the c
ored apple to look like doughnut slices. Stack the slices then cut thin strips in one direction then again at 90 degrees. Add almond slices. Mix and season with salt and pepper.
I like Miracle Whip but feel free to use mayo. Add the honey mustard honey and mix well. Season again with salt and pepper until the taste is to your liking. Want to class this up even more? Cut 2- 4 T fresh herbs (parsley, basil, tarragon) and add to salad.
Serve the chicken salad on your favorite bread. Normally, I go with toasted white bread but I was feeling adventurous and tried two new types: sourdough and a sweet italian roll. I did not like the sourdough because it over powered the salad, but the italian roll was perfect having a sweetness that was a nice compliment.
Some other outstanding bread choices for chicken salad include croissants and brioche (loaf if you can get it).
Wrap the sandwiches in aluminum foil and take to your picnic.
