Sunday, June 29, 2008
Chocolate Polenta Cake
Light and fluffy and oh so delish! Awakening Angel ended the meal on a high note:
Chocolate Polenta Cake
Ingredients:
1 cup water
1/4 cup ALBERS® Yellow Corn Meal
1/2 cup (1 stick) butter (we recommend LAND O LAKES® Butter), softened
3 bars (6 oz. total) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bars, chopped
1 teaspoon vanilla extract
1/4 cup granulated sugar
4 large egg yolks
5 large egg whites
2 tablespoons granulated sugar
Sweetened whipped cream (optional)
1 bar (2 oz. total) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bars, shaved (optional)
Directions:
PREHEAT oven to 300° F. Grease 9-inch springformpan.
COMBINE water and cornmeal in small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil about 3 to 4 minutes. Reduce heat to low. Cover; cook for 5 to 7 minutes or until mixture is thickened. Remove from heat; let stand 2 minutes. Add butter, chocolate and vanilla extract; stir until melted. Cool completely.
COMBINE 1/4 cup sugar and egg yolks in small mixer bowl. Beat at medium speed for 3 to 4 minutes or until mixture is thick and lemon-colored. Stir in chocolate mixture.
BEAT egg whites in large mixer bowl at high speed until soft peaks form. Continue beating; gradually add 2 tablespoons sugar. Beat until glossy and stiff peaks form. (DO NOT OVER BEAT.) Gently stir in chocolate mixture. Pour mixture into prepared springformpan.
BAKE for 40 to 45 minutes or until cake is set in center. Cool completely in pan on wire rack. Remove side of pan. Serve with whipped cream. Sprinkle with chocolate.
Cold Cucumber Soup
Awakening Angel outdid herself once again by hosting the most amazing meeting this month. The Cold Cucumber Soup was world-class fabulous! I agree with Mor Mor Kris' description that it really should be called Hot and Cold Cucumber Soup. I'm hopefull that Santa will put some of that Bayou Blast in my stocking this year (hint, hint Awakening Angel ;-) )
Cold Cucumber Soup
Recipe courtesy Emeril Lagasse, 2004
Show:
The Essence of Emeril
Episode:
Summer Entertaining
6 pounds cucumbers (about 6 cucumbers), peeled, seeded, and coarsely chopped (12 cups)
2 yellow bell peppers, stem and seeds removed, coarsely chopped
4 green onions, chopped
2 jalapeno peppers, minced
2 tablespoons finely chopped fresh cilantro
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh dill
3 to 4 garlic cloves, mashed to a paste with 1 teaspoon salt
2 teaspoons Essence, recipe follows
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
3 cups plain yogurt
3 cups sour cream, divided
3 tablespoons extra-virgin olive oil
2 teaspoons white wine vinegar
2 tablespoons minced fresh chives
Combine the cucumbers, bell peppers, green onions, jalapenos, cilantro, mint, dill, garlic, Essence, salt, cayenne, yogurt, 2 cups sour cream, olive oil, and white wine vinegar in a large bowl. Working in batches, puree the ingredients in a blender until very smooth. Transfer the soup to the refrigerator until well chilled, at least 2 hours. Taste and adjust the seasoning if necessary. Serve the soup, with each bowl garnished with a dollop of the remaining sour cream and some of the minced chives.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
Cold Cucumber Soup
Recipe courtesy Emeril Lagasse, 2004
Show:
The Essence of Emeril
Episode:
Summer Entertaining
6 pounds cucumbers (about 6 cucumbers), peeled, seeded, and coarsely chopped (12 cups)
2 yellow bell peppers, stem and seeds removed, coarsely chopped
4 green onions, chopped
2 jalapeno peppers, minced
2 tablespoons finely chopped fresh cilantro
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh dill
3 to 4 garlic cloves, mashed to a paste with 1 teaspoon salt
2 teaspoons Essence, recipe follows
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
3 cups plain yogurt
3 cups sour cream, divided
3 tablespoons extra-virgin olive oil
2 teaspoons white wine vinegar
2 tablespoons minced fresh chives
Combine the cucumbers, bell peppers, green onions, jalapenos, cilantro, mint, dill, garlic, Essence, salt, cayenne, yogurt, 2 cups sour cream, olive oil, and white wine vinegar in a large bowl. Working in batches, puree the ingredients in a blender until very smooth. Transfer the soup to the refrigerator until well chilled, at least 2 hours. Taste and adjust the seasoning if necessary. Serve the soup, with each bowl garnished with a dollop of the remaining sour cream and some of the minced chives.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
Freak Show
Just want to record our fetishes as we go along :)
Here's an interesting solution:
http://www.youtube.com/watch?v=pUHBdHH9hOE
Fog City News
Fog City News is a place I've been meaning to check out. This place is a news stand plus. It's not just a news stand with tons of magazines, unique greeting cards, and soda pops but they offer group chocolate sit-down tastings in this lovely setting:
We can visit on our way to hoofing from the hotel to the Ferry Building.
http://www.fogcitynews.com/chocolate.html
Labels:
fall adventure 08,
foodie fun,
san francisco,
travel
Sunday, June 22, 2008
Saturday, June 21, 2008
Book club This Week
This is a reminder that book club meets at my house this Wednesday, June 25 at 7 pm. I know Sara told me she can't make it. Please let me know if you will not be able to make it. I look forward to seeing you....Sara, we will miss you!