Posted on July 28, 2022 by cookwithkathy

Ingredients

6 oz bittersweet chocolate, coarsely chopped
1/4 cup unsweetened cocoa powder
4 egg yolks
3/4 cup granulated sugar
2 cups whipping (35%) cream
2 cups milk
1 tsp vanilla
Method
- In the top of a double boiler over medium heat, melt chocolate. Gradually whisk in cocoa until smooth. Set aside.
- In a bowl, whisk egg yolks with sugar until thickened and pale yellow. Set aside.
- In a medium saucepan over medium-low heat, bring cream and milk to a simmer. Gradually whisk into the egg mixture.
- Return the entire mixture to the saucepan. Cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon. Be careful not to let it boil. Strain into a clean large bowl. Let cool to room temperature.
- Stir in melted chocolate and vanilla. Cover and refrigerate until completely cold or overnight.
- Stir cream mixture. Transfer to an ice cream maker and freeze according to manufacturer’s instructions.
Makes 6 to 8 servings.
Source: 125 Best Ice Cream Recipes
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Posted on July 16, 2022 by cookwithkathy

Ingredients

1 (3-lb) chicken, disjointed
salt and pepper
all-purpose flour
2 tbsp butter
2 tbsp olive oil
1-1/2 cup chicken stock
1/2 oz bitter chocolate, melted
1/2 tsp cinnamon
1/2 cup chopped blanched almonds
1/2 cup finely chopped onions
1 cup grated carrots
1/2 cup raisins
12 pitted, prunes
Method
- Season chicken with salt and pepper, then dredge with flour.
- Melt the butter and olive oil in a large skillet. Add the chicken and brown on both sides. Remove chicken to an ovenproof dish.
- Add 2 tablespoons of flour to pan drippings and cook until browned, stirring constantly. Add the stock gradually and cook, stirring constantly, until thickened.
- Blend in the chocolate and cinnamon, adding salt and pepper, if needed.
- Stir in the remaining ingredients, then pour over chicken.
- Bake, covered, in a preheated 325°F oven for 45 minutes. Garnish with chopped parsley and blanched whole almonds before serving.
Makes 4 servings.
Source: The Creative Cooking Course
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Posted on April 28, 2022 by cookwithkathy

Ingredients

1 package active dry yeast
1/4 cup warm water (about 110°F)
3/4 cup warm milk (about 110°F)
1 tablespoon sugar
1/2 teaspoon salt
about 2-1/2 cups bread flour
1 cup (two 1/4-lb sticks) cold unsalted butter
1 egg yolk beaten with 1 tablespoon milk
Filling
4 semisweet chocolate bars (about 1-1/2 oz each)
Method
- In large bowl of a heavy-duty mixer, dissolve yeast in warm water. Stir in milk, sugar, and salt. Gradually add 2-1/3 cups of the flour and beat on high speed until dough is elastic and pulls away from sides of bowl in stretchy strands—about 5 minutes.
- Cover and let rise in a warm place until doubled (1 to 1-1/2 hours).
- Scrape dough onto a lightly floured baking sheet, cover with plastic wrap, and refrigerate until very cold (about 30 minutes).
- Using a sharp knife, cut each stick of butter crosswise into very thin slices. Place on wax paper and refrigerate
- Sprinkle about 1 tablespoon of the remaining flour on a cool surface. Slide dough from baking sheet onto flour. Roll out to a rectangle about 1/4 inch thick.
- Arrange butter slices, slightly overlapping, in center of dough rectangle. Fold extending sides over butter. Roll out again until rectangle is about 3/8 inch thick. If necessary, turn dough over occasionally and flour surface lightly to prevent sticking. Use as little flour as possible.
- Fold dough into thirds again to make a squarish rectangle. Roll and fold dough again in the same way; then wrap folded dough in plastic wrap and refrigerate for 30 minutes.
- Roll and fold chilled dough 2 more times, just as before; then wrap in plastic wrap and refrigerate for 15 to 30 minutes.
- Break each of 4 semisweet chocolate bars into 12 small rectangles.
- Roll out dough to a rectangle about 1/8-inch thick. Cut into 16 triangles, each about 6 inches across the base and 8 inches tall. Fill each croissant with 3 rectangles, slightly overlapping. Place filling about 1 inch above base of each triangle. Roll triangles up from base to point and place, point down, on ungreased baking sheets. Croissants should be about 1-1/2 inches apart all around. Curve ends inward to form a crescent shape. Cover lightly and let rise in a warm place until very puffy (about 2 hours).
- Preheat oven to 400°F.
- Brush croissants lightly with egg yolk mixture. Bake until golden brown (20 to 25 minutes).
- Serve hot, or transfer to racks and let cool.
Makes 16 pieces.
Source: Pies and Pastries
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Posted on April 7, 2022 by cookwithkathy

Ingredients

1-1/4 tbsp instant coffee
1-1/4 tbsp hot water
4 oz semi-sweet chocolate, chopped or grated
4 eggs, separated
1/2 cup fine sugar
To Decorate
1-1/4 cups heavy cream
Confectioner’s sugar
Method
- Grease and line a 13×9 inch jelly roll pan.
- Mix the coffee with the hot water and add the chocolate. Stand in a bowl over a saucepan of hot water and stir until the chocolate has melted. Allow the mixture to cool.
- Beat together the egg yolks and sugar until thick, then fold into the chocolate mixture.
- Beat the egg whites until stiff but not dry, and fold lightly into the mixture. Pour the mixture into the prepared pan.
- Bake in the oven for 15-20 minutes.
- Immediately after taking the cake out of the oven, cover the cake in its pan with a damp tea towel, and leave it to stand overnight.
- To decorate: carefully turn the cake out onto a sheet of wax paper which has been sprinkled with confectioner’s sugar. Remove the lining paper.
- Whip the cream until it holds its shape and spread over the cake (reserve a little for decorating).
- Roll up the cake like a jelly roll, and dust it with icing sugar.
- Decorate the remaining cream down the center or around the roulade.
Makes 1 roulade.
Source: Chocolate Cooking
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Posted on March 3, 2022 by cookwithkathy

Ingredients

1 pound hazelnuts
12 ounces bittersweet chocolate, coarsely chopped
2-2/3 cups sugar
1-1/2 tablespoons cinnamon
1 pound phyllo dough
2 sticks unsalted butter, melted
2 cups water
1-1/2 cups honey
Method
- Preheat the oven to 350°F.
- Spread the nuts on a baking sheet and bake for 12 minutes, until the skins are blistered. Let cool. Leave the oven on.
- Transfer the nuts to a kitchen towel and rub off the skins, then transfer to a food processor and pulse until coarsely chopped.
- Add the chocolate, 2/3 cup of the sugar and the cinnamon to the food processor and pulse until the chocolate and nuts are finely chopped and the same size.
- Unwrap the phyllo and cover with a sheet of plastic wrap.
- Generously butter a 9-by-13-inch metal baking pan. Butter and stack 8 sheets of phyllo. Trim the edges. Ease the stack into the pan. Sprinkle about 2 cups of the filling over the phyllo. Butter and stack 2 more phyllo sheets. Fold them in half crosswise and place over the filling. Sprinkle on another 2 cups of the filling. Top with 2 more buttered, folded sheets and 2 cups of filling. Butter and stack 3 more phyllo sheets, fold them in half and place over the filling. Fold in the overhanging phyllo on top and brush generously with butter. Using a ruler and a sharp knife, cut the baklava (through the top and bottom) into 3-inch squares (there will be a bit left on one long side). Cut each square in half to make triangles.
- Bake the baklava for 25 minutes, then lower the oven temperature to 300°F and bake for 50 minutes longer, until golden.
- In a saucepan, bring the water, honey and the remaining 2 cups of sugar to a boil. Simmer over moderate heat for 10 minutes. Immediately ladle the hot syrup over the hot baklava and let stand until completely cool, at least 4 hours and preferably overnight.
- The baklava can be covered with foil and kept at room temperature for up to 2 days
Makes 24 pieces.
Source: Chef Maura Kilpatrick
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