Easy Chocolate Mousse - Weekday Recipe

To make up for my silence from the past couple of weeks, I'd like to share with you a fun way to can consume leftover chocolate from the Easter holidays.  What leftover?  At some point, we eat too much of the good stuff that we do tend to get sick of it. At least, I do.

There are endless ways to use chocolate.  For most, is to eat it until their belt snaps open.  For others, is to cook with it.

Here is a very easy chocolate mousse recipe which I tried this evening and was amazed with the results.   It was not only easy to make, but the texture was smooth, velvety and decadent.  It's worth the try.

Preparation time : 10 minutes     Cooking time : 10 minutes, Refrigeration time : at least 1 hour

Recipe "au pif"

100 g dark chocolate (or leftover bitter sweet chocolate), diced coarsely

2 tbsp  unsalted butter, softened

1/2 cup heavy cream (35%)

2 egg yolks (use the egg whites to make a meringue)

2 tbsp raw cane sugar

2 fresh vanilla pods, seeds removed and set aside (stems discarded)

Using a bain-marie, slowly stir and melt the chocolate and butter. Remove from heat and set aside to cool for a few minutes. 

Whisk in the two egg yolks. Cover and refrigerate for a few minutes.

In a separate bowl, whisk the egg whites with 1 tbsp sugar until stiff peaks are formed. Set aside.

In separate bowl, whip the heavy cream, the remaining tbsp of sugar and the vanilla seeds for about 1 minute.

Gently stir a couple of spoonfuls of the beaten egg whites into the chocolate mixture to lighten it, and then gently fold the remaining egg whites into the chocolate mixture. Fold in the whipped cream.

Serve in individual cups. Cover and refrigerate until the mousse sets.

Cover and refrigerate for at least an hour. 

Serve chilled with fresh fruits.

Serves 6.

Share and enjoy.

Braised Beef in Tajine with Pumpkin, Prunes and Almonds

Perhaps I should rename my blog slogan, "Quick Tajine Recipes For People On the Go".  I've developed an attachment to my Tajine that I can't seem to not have a weekend go by without using it.

I'm amazed how ceramic and clay pots can turn simple recipes into succulent meals.  As I mentioned in previous posts, the cone-shaped dome takes cooking to a whole new level. Need I admit that I was very reluctant to use it the first time I received it.  Like any other new kitchen tools, the Tajine is one that took me a bit of time to understand how to use it carefully. If you have a Tajine with a heavy cast-iron bottom that can be heated on a cooking stove to a high temperature, like the one I have, you'll be able to brown your meats and vegetables before cooking.  On the other hand, if you have one with a base unit made of heavy clay, you'll need to be more careful when cooking with it by browning your food in a regular pan first, then slow cooking it on low heat in the oven.  The results would be the same as using a Tajine with a cast-iron bottom, but the cooking time would be doubled.

It really is all about a personal choice.  Having a busy schedule, it's best to opt for a Tajine with a cast-iron base.   You'll be able to use it just like a regular pan and cook your foods before simmering your meal in the oven, which would take 15-20 minutes at most.

For this braised beef recipe, I cut the beef in small cubes so as to accelerate the cooking process of the meat.   The prunes gave the meat a sweet flavour, while the other spices gave it a savoury taste.

That being said, if you love food cooked in clay pots, a Tajine is worth the investment. 

Preparation time : 10 minutes, Cooking time : 25-30 minutes

Recipe "au pif":

1 lb rib-eye steak, cut in 2 inch pieces

1 large onion, coarsely chopped

2 garlic cloves, finely minced

1 tsp cumin seeds

1 1/4 tsp coriander seeds

1 tsp ground cinnamon

a pinch of saffron

1 1/4 cup chicken stock

1 large winter squash, or 2 cups of pumpkin diced 1 inch chunks (I used a carnival squash)

6 prunes, pitted

1 orange peel

handful of fresh coriander to garnish, coarsely chopped

roasted slivered almonds to garnish (optional)

2 tbsp olive oil

Preheat oven at 350F

Heat oil in the tajine base and stir in the onions, garlic, cumin seeds, coriander seeds, cinnamon and saffron for about 2 minutes or until the until have softened a little

Gently add the beef and stir until all sides are lightly browned

Slowly pour in the chicken stock and lower the heat the medium, cover with Tajine lid (dome), and let it simmer for about 5 minutes.

Meanwhile, prepare the squash or pumpkin by carefully peeling and dicing it.

Remove dome and add in the diced squash, the orange peel and the prunes.

Put the lid back on and carefully place the tajine in the oven to bake for about 15-20 minutes.

Spices should slowly infuse in the beef and squash or pumpkin giving the dish incredible flavour.

When done, remove from the oven, slowly remove the lid and sprinkle the coriander and almonds.

Serve with coucous, rice or a side dish of vegetables.

Serves 4 people (or 2 very hungry people, that would be us!)

If you do try this recipe, please do let me know how you liked it.

Share and enjoy!

Spicy Cod With Buttered Brown Rice

The late Julia Child and I had something in common.  Our favourite ingredient is butter. She would say, "If you're afraid of butter, use cream.”  Uh, isn't butter a derivative of cream? Cream that's been churned?  Loved her sense of humour. Clearly for Mrs Child, there is no substitute for butter and I will have to concur.  If there is one dairy product that exists out there that does smell and taste like butter when cooked or spread on a toasted slice of bread, I would be very happy to hear about it.  As I had mentioned in an older post, butter is frowned upon in North America for many reasons.   North American consumers are known to overindulge in food with food businesses like restaurants aiming more for quantity than quality.  It is true that butter is high in cholesterol and fat, but like anything else we eat,...consume. it. in. moderation.   The French have used and continue to use butter on a daily basis in their cooking and baking.  Julia Child could not live without butter for a day and lived until the tender age of 92! Over this side of the pond, we forget to savour while we eat.  So, eating butter in moderation while enjoying our dinner slowly is, I believe, the only way to really appreciate it without any guilt.

Butter goes wonderfully with fish and rice.  While testing low sodium recipes I liked adding flavour and fragrance to the dishes.  Spices, herbs and a nut of butter do just the trick.  This cod recipe served with a buttery brown rice is simply to die for.  The fish is nice and flaky, melts in your mouth and the rice is incredibly tasty.  Once again, this recipe is so easy and quick that you'll love serving it for dinner right after work.

Preparation time : 10 minutes, Cooking time : 15 minutes

Recipe "au pif":
Ingredients

Cod filets

4 large fresh Cod filets

3 cloves garlic, finely minced

2 tsp fresh oregano, finely minced

1/2 tsp ground paprika

1/2 tsp ground turmeric

2 tsp grated lemon peel

1 tbsp olive oil

1/2 tsp butter (optional)

salt and black ground pepper to taste

Buttered Brown Rice

2 cups fast-cooking brown rice

5 cups chicken stock

1/2 tsp ground turmeric

1 tbsp fresh chives, finely minced

1/2 tbsp butter

Instructions

Cod filets:

Pat dry filets with a paper towel

Generously season the filets with the herbs and spices, garlic, oregano, paprika, turmeric, pepper and salt

Rub filets with your hands to coat them evenly with the seasoning, set aside

Heat oil and butter in a large non-stick pan on medium heat until the butter is melted

Gently lay the filets in the pan and let them brown on each side for about 2 minutes max (fish cooks fast) by flipping them over with a spatula.

Turn off heat, cover and put aside

Buttered Brown Rice:

Heat oil and buter in a large non-stick pan on medium high heat until the butter is melted

Stir in the ground turmeric and the fresh chives for about 2 minutes

Stir in the rice and mix for another 2 minutes

Either transfer the seasoned rice in a rice cooker or in a large deep pan and pour in the chicken stock and cover

If using the rice cooker, cook rice until the cooker turns off automatically

If using a large deep sauce pan, momentarily check when rice has completely absorbed the liquid.  Turn off heat and stir

Sprinkle grated lemon peel over the cod filets, drizzle a little bit of oliver oil and serve with the buttered brown rice and a side dish of fresh vegetables of your choice

Serves 4 people

Share and enjoy!

Coffee Liquor Soufflé Caribbean Style - What A Treat!

Is it French Toast or is it sweet bread?  These were the first questions that popped out of my guests' mouths when they were served this delicious dessert last weekend at our place.


When we hear the word 'Soufflé' , we seem to be automatically intimidated by it for the reason that myths surrounding the making of soufflés, that of being difficult and tricky, have been deeply ingrained in our subconscious minds as we've been reading cookbooks or watching cooking TV shows giving us advance warning on being extra careful when preparing this delicate and fragile traditional French dessert.


Well, my fellow readers, you can put these anticipated ideas aside and stop worrying.   A good friend of mine just sent me this incredibly easy and fool-proof recipe of a decadent soufflé.  Its origin is from the caribbean islands.  In fact, it's so easy to make that it can even be served as a meal for breakfast or brunch.  Don't even think about taking out your ramequins or your pastry brushes.   Leave those in your cupboards.  You won't need them, trust me.  


The only kitchen tools you will need is a nice flat non-stick pan and your ingredients.


This soufflé is light, airy and exquisite in taste.  Serve with a little icing sugar and a splash of liquor, fresh fruits and you are all set to savour them.  I'm already drooling.

Preparation time : 10 minutes  Cooking time : 7-10 minutes


Recipe "au pif":
3 egg yolks
6 egg whites (egg whites can now be easily purchased in cartons at the supermarket)
3 tbsp raw cane sugar
1 vanilla pod - seeds removed and set aside
3 tbsp Sheridan's coffee cream liquor
icing sugar to garnish
fresh fruits, strawberries, bananas, blueberries, raspberries..etc. to garnish
oil or some butter


Preheat oven at 350F


* Make sure to use a non-stick pan that has a handle that is heat proof.


In a small mixing bowl, whisk the egg yolks with 2 tbsp of sugar, vanilla seeds and the coffee liquor until you've reach a homogenous texture.


In a separate mixing bowl, beat the egg whites with the remaining sugar (1 tbsp) with electric mixer at high speed until you've reached a meringue texture.


Melt a nut of butter in a medium sized non-stick pan on medium-high heat.  Immediately pour in half of the batter in the pan for about 2 minutes or until the bottom is starting to brown.


Transfer the pan into the oven and let it bake until the soufflé has risen and the top is slightly golden in colour.


Repeat the same last two steps until you run out of batter.


Carefully lay the soufflés in a dish and sprinkle some icing sugar, garnish with fresh fruits...and if you absolutely want it, drizzle more liquor.


Serve warm.


Serves 4 people.


Share and enjoy.

Crispy Bananas With Shredded Coconut and Chocolate Coulis

When your house starts smelling like butter, it can only mean one thing... someone is preparing an amazing dessert for you.  They're crispy, buttery and sirupy.   This banana dessert screams out to be eaten from the moment they're spotted from afar. 


When I receive guests for dinner and run out of ideas for the dessert part, I turn to this easy recipe because I know I always have the ingredients at home.   Who doesn't have bananas at home, except those who hate bananas (that I will never get)?  Since I know most women are chocolate lovers, there has got to be a chocolate bar lying around or hidden somewhere in the pantry.   

Can even be served for breakfast (minus the rum) 

So here's an idea, an impressive dessert made from the simplest ingredients and prepared in minutes.  Anyone can make this.    Serve with a scoop of your favorite ice cream, and you're all set.  Even if you or your guests are full, there's always room for sweets.

So crispy!

Preparation time : 5 minutes,  Cooking time : 5 minutes

Recipe “au pif”:
6 ripe bananas cut crosswise each one into 3 pieces
1/2  cup all-purpose flour
1 cup water
½ cup sweetened shredded coconut
1/3 cup vegetable oil
1 tbsp  butter
50g bitter chocolate (70% cacao)
2 tbsp butter
Rum or liquor of your choice

Prepare batter by mixing the flour and water in a medium sized bowl. Dip the bananas in the batter then coat them with the shredded coconut.

Melt butter in large sauce pan on medium high heat.


Brown all sides of coated bananas and put aside.

Fry bannas  in a deep medium sauce pan in oil for 2 minutes each side, or until bananas are light golden brown.

Transfer bananas onto a plate covered with paper towel to absorb the excess oil from the bananas.


Pop the chocolate (in a bowl) into the microwave for about 30-50 seconds on high until chocolate is melted.


Drizzle bananas with warm chocolate coulis and a splash of rum. 


Serve warm with a scoop of ice cream.


Serves 6 people.


Share and enjoy!