Cucumber-Lime Paletas

From Kvell in the Kitchen by Rachel Levine

May 25, 2012

Paletas are authentic Mexican ice pops, derived from the Spanish word palo, meaning “stick.” The most popular kind, paletas de agua, consist of fresh fruit, water, and sweetener; frequently with a Mexican flourish such a spice or flowers. Although generally a smooth consistency, paletas “often include chunks of some sort to provide texture and trap different flavors,” explains Fany Gerson, paletas cookbook author and owner of La Newyorkina.
I came across Fany’s paletas on the highline this past Saturday. Craving something cool and sweet in the hot sun, I was immediately intrigued by the array of interesting flavors: mango-chile, coconut-lime, avocado, tamarind, hibiscus, and Cucumber-Lime; which this recipe is derived from.
Immensely satisfying on any warm summer day, the pop’s bold and extremely fresh flavors produce the most refreshing treat. Flecks of lime rind and diced cucumber- providing the texture contrast Fany described in her book- only enhanced the robust freshness. Clearly, fresh is the key word here: emulating the family-owned artisan preparation one would find in Mexico, La Newyorkina hand makes all of their products in small batches using the highest quality seasonal ingredients. While mostly local, some ingredients and purees not found in the US are imported by local artisans in Mexico.
I invested in popsicle molds last year, but you can easily make these frozen little treats in ice cube trays too. Alcohol such as tequila or mezcal makes a great addition to the ingredient combinations, but remember: alcohol does not freeze, so if you add too much you’ll end up with a cocktail instead of a paleta!
Cucumber-Lime Paletas (adapted from Paletas de Limón)
Yield: 8-10 ice pops

Ingredients:
2 cups water
2/3 cup sugar
3 (1-inch) strips of lime zest
2/3 cup freshly squeezed lime juice (about 8 small limes)
2 large cucumbers, divided
Optional: cayenne pepper, diced jalapeno, tequila, mezcal

Directions:

Combine the water, sugar, and lime zest in a small nonreactive saucepan. Cook, stirring, over medium heat until the mixture comes to a boil and the sugar has dissolved. Let cool to room temperature. Strain through a fine-mesh sieve (optional, I skipped this step and just removed the lime zest), then stir in the lime juice.
While sugar mixture is cooling, chop 1 whole cucumber + half of the second (do not remove the skins.) Puree cucumber until smooth in a food processor or blender. Strain into a bowl through a fine mesh strainer, pushing out the juice and pulp mixture with a spoon. Dice the remaining half cucumber and set aside.
Add strained cucumber juice/pulp to sugar mixture.
If using conventional molds, divide the mixture among the molds, distributing the diced cucumber pieces evenly amongst the molds after pouring in the mixture. Snap on the lid and freeze until solid, about 5 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (1½ to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours. If using an instant ice-pop maker, follow the manufacturer’s instructions.
To loosen frozen plastic molds, you may have to run the under warm water for a bit before pulling out.

Chocolate Caramel Crack(ers)

From Kvell in the Kitchen by Rachel Levine

April 5, 2012

This is how this post was born: unable to bear the thought of facing a full 8 days without non-kosher desserts during Passover, I set out to make Momofuku Milk Bar’s Crack Pie, but realized it contained oats. Then I got the brilliant idea to make Milk Bar’s Compost Cookies and substitute matzoh for pretzels, but that recipe still called for flour. In a frantic Google search I somehow managed to combine the terms “matzoh” and “crack”, and ta-da!!! I introduce to you your new addiction, Chocolate Caramel Crack(ers). Smitten Kitchen to the rescue, I should’ve known!
This is literally one of the best things I’ve ever eaten. Each cracker is so perfectly crunchy yet chewy and the flavors evolve seamlessly- first matzoh crunch, then melt-in-you-mouth caramel, followed by sinfully rich chocolate with a burst of sea salt- then the nuts. Deb from Smitten Kitchen puts it perfectly: stored in a container, “it should keep for a week,” she says, “but I’ve never seen it last that long.”
Why these crackers bear the addictive attributes of crack: 1. They combine sweet and salty. 2. Chocolate caramel sea-salt never fails- (I cite Butter Lane’s sea-salt chocolate frosting shot here as evidence). 3.Smooth layers of caramel and chocolate are sandwiched between a matzoh base and crushed pecan/almond top to create a perfect harmony of chewy and crunchy.
I think the caramel in this recipe deserves its own paragraph. I don’t know if it was from toffee deprivation during my braces years, but I literally could not get enough of the delectable caramel gooeyness. Who knew butter and brown sugar yielded such an amazing result? Watching the caramel bubble as it formed (see pictures below) and then cool into the perfect thickened consistency sent me into a wide-eyed frenzy of excitement. My taste buds were in love.
Chocolate Caramel Crack(ers) (from Smitten Kitchen)

Ingredients:
4 to 6 sheets matzo or approximately 40 Saltine crackers or crackers of your choice

1 cup (2 sticks or 8 ounces) unsalted butter, cut into a few large pieces

1 cup packed light brown sugar

A big pinch of sea salt

1/2 teaspoon pure vanilla extract

1 1/2 cups semi- or bittersweet chocolate chips (or chopped bittersweet or semisweet chocolate)

1 cup toasted chopped almonds, pecans, walnuts or a nut of your choice (optional)

Extra sea salt for sprinkling (optional) but HIGHLY recommended!

Directions:
Preheat the oven to 350°F. Line an 11-by-17-inch baking sheet completely with foil, and then line the base of the foil with parchment paper, cut to fit.
Line the bottom of the baking sheet with matzo or crackers, covering all parts. using
In a medium heavy-duty saucepan, melt the butter and brown sugar together, and stir it over medium heat until it begins to boil. Once it has begun boiling, let it bubble for three more minutes, stirring it well. It will thicken a bit as it cooks. Remove from the heat and add the salt and vanilla, and then quickly pour it over the matzo or crackers. You’ll want to spread it quickly, as it will begin to set as soon as it is poured.
Bake the caramel-covered crackers for 15 minutes, watching carefully as it will bubble and the corners might darken too quickly and/or burn. You can reduce the heat if you see this happening.
Remove from oven and immediately cover with chocolate chips. Let stand five minutes, and then spread them evenly across the caramel. An offset spatula works great here. If you’re using them, sprinkle the chocolate with toasted chopped nuts and/or sea salt. (The sea salt is great on matzo. On Saltines, it’s really not necessary.) Once completely cool - I sometimes speed this process up in the fridge, impatient as should be expected in the face of caramel crack(ers)- break into pieces and store it in a container.

Tandoori Chicken with Homemade Mango Chutney

From Kvell in the Kitchen by Rachel Levine

March 31, 2012

Some might consider “light Indian cooking” an oxymoron, but this Tandoori Chicken with Homemade Mango Chutney recipe proves that theory wrong! A refreshing blend of nonfat Greek yogurt, minced ginger and spices -trip to a specialty food store to track down obscure authentic Indian spices: not required- make up the classic tandoori rub, which coats the chicken, cooking into a light crust bursting with flavor. While this dish typically usually dark meat chicken thighs to keep it moist; I opted to use the leaner white meat chicken breast. Tandoori chicken is derived from the tandoor clay oven this dish is usually prepared in, but baking in a regular oven or on a grill works too. A light coat from an olive oil spritzer is all you need in the baking pan, eliminating excessive oil and butter heaviness you might find at a restaurant.
A note on the color: tandoori chicken’s bright red hue originates from a combination of cayenne pepper and paprika, but some restaurants actually just use food coloring to create the fiery color and skimp on the spice! Tumeric, a yellow spice, can make the rub more orange. Although the bright red coloring is really beautiful, be mindful that the taste will be extremely hot. Balance according to your threshold for spiciness. This tandoori marinade is versatile, so feel free to apply to shrimp, lamb, or tofu too.
I was so excited to find a mango chutney recipe to accompany the chicken, as I usually buy the bottled kind which is both expensive and pretty calorie heavy due the massive amounts of added sugar. A time-saving tip: buy frozen mango chunks at Trader Joe’s at less than $3 a bag to skip the mango peeling and dicing process.
I am going to jump over the canning process for the chutney, because it was confusing and involved extra time and effort. I was content that this one-pot recipe had a five minute prep time and 20 minute cook time; you can make the whole thing while the chicken is baking.

Tandoori Chicken (from Prevention Magazine)
Yield: 4 Servings
Prep time: 5 minutes Cook time: 25 minutes

Ingredients:
1 sm onion, quartered (I didn’t use the onion in the marinade, the amount seemed a little excessive to me. Instead, I chopped and roasted them along with the chicken for a crunchy bite to accompany it.)
5 cloves garlic
1/2” piece ginger, peeled
1/2 cup low fat plain greek style yogurt (I used 0% fat Fage)
3/4 tsp ground corinader
3/4 tsp ground cumin
1/2 tsp ground allspice (optional)
1/2 tsp ground cinnamon
1/2 tsp ground tumeric*
1/4 tsp ground black pepper
1/4 tsp ground red pepper*
8 skinless, bone in chicken thighs (about 3lbs) (Or 8 skinless chicken breast tenders/4 chicken breast fillets)
1/2 tsp salt
use more (plus paprika) to enhance coloring.

Directions:
1. Combine onion (optional), garlic, ginger, yogurt, coriander, cumin, allspice, cinnamon, turmeric, black pepper, and red pepper in food processor and blend until smooth.
2. Place chicken in shallow dish. Add marinade, turning to coat chicken completely. Cover and chill overnight or up to 24 hours (for optimal flavor. Feel free to let marinade sit for less; even a few hours is sufficient)
3. Cook chicken.
To grill: Coat grill rack with cooking spray and preheat grill to high.

Remove chicken from marinade (discard marinade). Season chicken with salt and grill 12 minutes, turning once. Reduce heat to medium and grill 12 to 15 minutes longer, flipping once, until thighs are no longer pink inside and thermometer inserted into thickest part reads 170°F.

To bake: Heat the oven to 350°F. Bake for 15-18 minutes, turning once, until chicken is cooked through (checking frequently to make sure chicken does not overcook).

Mango Chutney (from Epicurious)
Yield: 5 cups

Ingredients:
3 medium apples, peeled, cored, and chopped (I didn’t use these and increased the mango accordingly)
2 large mangoes, peeled and chopped
1/2 medium sweet red pepper, chopped
1 1/2 cups (375 mL) granulated sugar I only used 1/2 cup and it was perfect!!
1 cup (250 mL) finely chopped onion
1/2 cup (125 mL) golden raisins
1/2 cup (125 mL) white vinegar
1/4 cup (50 mL) finely chopped peeled gingerroot
1 tablespoon (15 mL) lemon juice
2 teaspoons (10 mL) curry powder
1/2 teaspoon (2 mL) each: ground nutmeg, cinnamon, and salt

Directions:
1. Combine apples (optional), mangoes, red pepper, sugar, onion, raisins, vinegar, and gingerroot in a large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally. Add lemon juice, curry powder, nutmeg, cinnamon, and salt; boil gently for 5 minutes.

Tomato and Bocconcini Mozzarella Salad

From Kvell in the Kitchen by Rachel Levine

March 10, 2012

Yesterday’s burst of warm weather triggered this craving for the classic summer combination of heirloom tomatoes, mozzarella and fresh basil. A huge fan of anything mini (Baked by Melissa, cake pops, mac and cheese cups, you name it), this Tomato and Bocconcini Mozzarella Salad uses grape tomatoes and mozzarella balls as a fun miniature take on the traditional pairing. In fact, bocconcini means “small mouthfuls” in Italian!
Tossed simply with a good olive oil and balsamic vinegar and a generous sprinkle of salt and pepper, this salad wins across all audiences from the pickiest eater to the true gourmand. Multicolored heirloom grape tomatoes spruce up the salad visually and add a slight variety in taste. Bocconcini mozzarella can be found at any specialty cheese shop plus Whole Foods or Trader Joes, but if you have trouble locating it, another aesthetically pleasing presentation would be to stack thinly sliced rounds of regular mozzarella and tomatoes. If you can find both yellow and red tomatoes, alternate them between layers of cheese and fresh basil, and finish by drizzling the olive oil and balsamic on top of the stack and around the plate.
Tomato and Bocconcini Mozzarella Salad (derived from Balducci’s)
Prep time: 5 minutes
Yield: 4-6 servings

Ingredients:
1 1/2 pints grape tomatoes
3/4 lb fresh bocconcini mozzarella
2 tablespoons extra virgin olive oil
1 tablespoon quality balsamic vinegar
6-8 fresh basil leaves
salt and pepper to taste

Directions:
1. Toss together grape tomatoes, fresh mozzarella, olive oil and balsamic vinegar.
2. Season to taste with salt and freshly cracked black pepper
3. Tear the basil into large pieces and toss into the salad (alternatively, chop leaves horizontally to create thin strips)
4. Serve chilled or at room temperature

Tomato and Bocconcini Mozzarella Salad

From Kvell in the Kitchen by Rachel Levine

March 10, 2012

Yesterday’s burst of warm weather triggered this craving for the classic summer combination of heirloom tomatoes, mozzarella and fresh basil. A huge fan of anything mini (Baked by Melissa, cake pops, mac and cheese cups, you name it), this Tomato and Bocconcini Mozzarella Salad uses grape tomatoes and mozzarella balls as a fun miniature take on the traditional pairing. In fact, bocconcini means “small mouthfuls” in Italian!
Tossed simply with a good olive oil and balsamic vinegar and a generous sprinkle of salt and pepper, this salad wins across all audiences from the pickiest eater to the true gourmand. Multicolored heirloom grape tomatoes spruce up the salad visually and add a slight variety in taste. Bocconcini mozzarella can be found at any specialty cheese shop plus Whole Foods or Trader Joes, but if you have trouble locating it, another aesthetically pleasing presentation would be to stack thinly sliced rounds of regular mozzarella and tomatoes. If you can find both yellow and red tomatoes, alternate them between layers of cheese and fresh basil, and finish by drizzling the olive oil and balsamic on top of the stack and around the plate.
Tomato and Bocconcini Mozzarella Salad (derived from Balducci’s)
Prep time: 5 minutes
Yield: 4-6 servings

Ingredients:
1 1/2 pints grape tomatoes
3/4 lb fresh bocconcini mozzarella
2 tablespoons extra virgin olive oil
1 tablespoon quality balsamic vinegar
6-8 fresh basil leaves
salt and pepper to taste

Directions:
1. Toss together grape tomatoes, fresh mozzarella, olive oil and balsamic vinegar.
2. Season to taste with salt and freshly cracked black pepper
3. Tear the basil into large pieces and toss into the salad (alternatively, chop leaves horizontally to create thin strips)
4. Serve chilled or at room temperature

Southwest Black Bean Burgers

From Kvell in the Kitchen by Rachel Levine

February 27, 2012

After mining through dozens of recipes, I’ve decided to post a choose-your-own-filling (with a spicy flare!) recipe for these Southwest Black Bean Burgers. I’m giving so much leeway in this recipe because you basically can’t go wrong with the classic Southwestern combo of black beans, onions, pepper, corn, and chile; despite the existence of so many variations on this dish.
Mushrooms are optional to create a more “meaty” burger-like consistency, but without them the texture of these burgers are still pretty firm- they even resemble the coloring of a medium cooked hamburger both inside and out! It’s easy to forget you are eating vegetarian here. Speaking of, feel free to pile on the veggies: I’ve seen shredded carrots, beets, and radishes all added to the batter. Vegetables do tend to retain water though, so just make sure your patty consistency remains thick enough to stick together by balancing it out with the right amount of beans, egg and breadcrumbs to hold together. Conversely, stay in the Southwest theme by substituting crushed tortilla chips for breadcrumbs. Consider adobe chile, chopped jalapenos or cayenne pepper to create spice..adjust amounts accordingly depending on your gringo tolerance!
These burgers incorporate just about everything I can kvell about in a recipe. They are super healthy, filling, tasty, easy, quick, you can freeze the batter for later use, and the ingredients are cheap. I recommend topping with salsa, fat-free sour cream or yogurt, and avocado slices, and serving with a side of Baked Sweet Potato Fries, or serve mini patties hors d’oeuvre style with a dollop of salsa on top of each bite.

Southwest Black Bean Burgers
Yield: 4 servings
Ingredients:
1 (14-ounce) can black beans, drained and rinsed (1 cup)
1/3 cup corn kernels (defrosted if frozen)
2 tablespoons minced onion
1/4 cup diced red or green pepper
1 serrano chile, minced
1 chipotle in adobo + 1/2 teaspoon adobo liquid OR 1 teaspoon cumin, 1/2 teaspoon coriander spice and dash of cayenne pepper (if you love spice, try both!)
1/4 cup chopped cilantro
1 egg (or egg white)
1/3 cup whole-wheat panko bread crumbs or crushed tortilla chips
1/2 teaspoon garlic powder or 1 clove minced fresh garlic
1/2 tablespoon lime juice or orange juice
Salt and pepper
2 teaspoons canola oil, divided
Optional veggies: grated carrots, radishes or beets; shredded mushrooms
Optional toppings: salsa, fat-free sour cream or greek yogurt, sliced avocado, sliced tomato, cheddar cheese, whole-wheat hamburger buns, ketchup, hot sauce

Directions:
1. Warm 1 tsp oil in a skillet on medium-high heat. Add onions and cook for 3 minutes, stirring often. Add spices (if using), garlic, serrano chile, peppers, and optional veggies, and cook for a 5 more minutes.
2. While the vegetables cook, combine beans, corn, chipotle (if using), adobo liquid, cilantro, and lime/orange juice in a food processor or mash by hand in a large mixing bowl. Fold in cooked veggies (if liquidy, cook uncovered until vegetable liquid evaporates), egg, and bread crumbs/tortilla chips, and mix together. Season with salt and pepper.
3. To pan-saute: Heat 1 tsp oil in pan over medium heat. Pour batter (1/2 cup for large patties, 1/4 cup for hors d’oeuvre sized) and cook until browned on both sides, flipping once, about 8 minutes total.
To bake: Preheat oven to 375 degrees. Form burgers on a lightly-oiled baking sheet, and cook for 25 minutes, until firm and lightly crusted.
4. Serve warm with toppings of your choice.

Spicy Peanut Noodles

From Kvell in the Kitchen by Rachel Levine

February 22, 2012

Sesame noodles defined my childhood Chinese take-out Sunday nights. I never left the table without second helpings (or sometimes thirds.) My family became wary of our weekly tradition though after learning about the harmful effects of MSG, loaded salt, and saturated fat used in Chinese food cooking, and consequently substituted Sunday night take-out with more healthful alternatives.

Therefore, I was delighted to get my hands on this healthy version of my beloved sesame noodles. Serious Eat’s Spicy Peanut Noodle Salad with Cucumbers, Red Peppers and Basil is the perfect makeover to a classic calorie-laden dish. Peanut butter provides the majority of calories in the salad, but they are derived from the LDL (bad) chloesterol-lowering “good fat”. A heaping serving of julienned vegetables helps lighten up the calorie density while providing a nutrient boost, and whole wheat linguine or the fiber-rich, calorie-free Shirakati noodles (read more below) can be used to eliminate carb overload. Finally, preparing the dish yourself rids the mystery of any hidden additives, oils or salt that are potential in the restaurant-made counterpart. Another tip to maximum the health benefits of this dish: half the sauce and noodles while keeping the original quantity of veggies, and add a lean protein like grilled chicken to the mix.

Sesame oil is the key ingredient in this dish if you want it to taste authentic; I would not recommended substituting anything else. I mostly stuck to the original recipe here, but I did use a bit less chili sauce (as mine was garlic-chili and I didn’t want it to overpower), and used lime juice and rice vinegar as I enjoy both. A huge cilantro buff, I stuck to this herb but would highly recommend basil as well.
Spicy Peanut Noodle Salad with Cucumbers, Red Peppers and Basil (original link here)
Yield: 4 servings
Prep time: 15 minutes

Ingredients:

8 ounces fresh Chinese noodles (see note)

For the Dressing:
1/2 cup chunky peanut butter
3 tablespoons soy sauce
3 tablespoons fresh ground chili sauce (such as Huy Fong brand Sambal Oelek or Sriracha), more or less to taste
2 tablespoons juice from 2 limes (or rice wine vinegar)
1 tablespoon toasted sesame seed oil
1 clove garlic, grated on a microplane grater
1 tablespoon sugar or honey
3 tablespoons warm water

To Assemble:
2 large red, orange, or yellow bell peppers, sliced into thin strips
1 large cucumber, seeded and sliced into fine julienne or small half moons
1 cup mung bean sprouts
1 cup loosely packed fresh basil, mint, or cilantro leaves
8 scallions, finely sliced at a severe bias to create long, thin strips
2 jalapeño peppers, seeds and ribs removed, sliced into fine strips
1 to 2 red thai bird chilis, finely minced (optional)
1/2 cup roughly crushed roasted peanuts

Directions:
1. Cook noodles according to package directions. Drain and transfer to a large bowl of ice water. Agitate noodles until thoroughly chilled. Set aside while you make the dressing.
2. In a large bowl, combine peanut butter, soy sauce, chili sauce, lime juice, sesame seed oil, garlic, sugar or honey, and water. Whisk until homogeneous. Drain noodles thoroughly and add to bowl. Add bell peppers, cucumber, bean sprouts, basil leaves, scallions, jalapeños, and bird chilis (if using). Toss to combine. Serve immediately, topped with roasted peanuts.

What are Shirataki Noodles?
Shirataki noodles are a Japanese noodle composed of a dietary fiber called glucomannan that is either extremely low-calorie or calorie-free. Similar to tofu, they do not have much taste on their own but easily absorb the sauce or dressing they are submerged in. Shirataki noodles are also called “yam noodles”, as they are made from the flour of the yam-like Konjac plant.
Approach these noodles as you would any other high-fiber food: if you don’t normally eat a lot of fiber, eat a moderate moment to make sure the fiber doesn’t get funky on your stomach. Also make sure to drink lots of water with the noodles. A recent converter to shirataki noodles myself, I can personally vouch for them: the texture is spot on comparable to any thin Asian noodle, and twirls perfectly with chopsticks too :)

Chocolate Ganache Truffles

From Kvell in the Kitchen by Rachel Levine

February 13, 2012

I often get asked if I blog about every recipe I make. The answer is no: if a dish comes out mediocre, I won’t write about it, and then there’s the obvious: if a recipe ends up being a disaster, and I can’t even finish it. Sadly, I found myself in the second situation last night. In a miserably failed attempt to make Valentines Day themed strawberry French macarons, I found myself- and my kitchen- covered in head to toe pepto-bismol pink batter that refused to bake appropriately in the oven. Fine Laduree, you win....I’ll wait in that endless line for my pretty little macarons like everyone else.
But! There is a light at the end of the tunnel. Precisely, inside the macaron. I had purchased ingredients to make chocolate ganache filling, the go-to chocolate concoction for all amazing desserts: you can use it to ice a cake, but its most common use is to fill truffles. And what is more appropriate for Valentines Day than truffles! Hence, these Chocolate Ganache Truffles were born. (Also appropriate: ganache means “idiot” in French, which is basically how I felt in my pink-battered hurricane of a kitchen last night.)

Ganache is super easy to make: it only uses two ingredients, chocolate and cream, and the formation of its signature rich consistency is out of your hands: it emulsified by sitting for a few hours on its own. A few years ago Mark Bittman wrote an article entitled “At the Heart of Truffles, Adaptable Ganache”, where he quipped: “If the word ‘ganache’ intimidates you, you are not alone. Maybe if the stuff were called ‘basic, simple and entirely superior chocolate sauce,’ more people would make it.”

The word “adaptable” defines this recipe. You can add flavored liquor to the chocolate, and roll your truffles in whatever coating you want: dutch chocolate, powdered sugar, cinnamon, chopped nuts, sprinkles. The result is a beautiful mosaic of assorted textures and colors. Another fun (and easy) suggestion: to breakaway from the traditional truffle ball, set your ganache in parchment paper-lined ice cube trays to add some squares into the mix. If you do this though, make sure the two ends of the parchment strip are longer than the lining of the tray, so you can tug them up to pull the truffle out of its mold after its been refrigerated.
Chocolate Ganache Truffles (courtesy of Serious Eats)
Yield: 2 dozen truffles
Special (optional) equipment: immersion blender, melon baller, ice cube trays

Ingredients:
8 ounces of semisweet or bittersweet chocolate (a cacao content of about 60% works best)
½ cup of cream (for chocolate with 70% cacao, increase the cream by about a tablespoon or two)
1 tablespoon butter (optional)
1 tablespoon rum, or other liquor (optional) I used orange flavored liquor
1/2 cup of unsweetened cocoa powder for coating the truffles (or use chopped nuts or melted and tempered chocolate), confectioners sugar, cinnamon, sprinkles, etc.

Directions:
1. Chop the chocolate into fairly even, small pieces—a heavy serrated knife works well. 



2. Heat the cream in a saucepan over medium heat until it begins to boil. Remove from heat. Add the chopped chocolate to the cream. For an extra smooth truffle, add butter. Add any liquor here, too. Wait a minute or two until most of the chocolate and butter is melted.


3. Transfer to a mixing bowl. Whisk until smooth. Once the chocolate is mostly melted, quickly but gently transfer the mixture to a bowl so that you can form your emulsion in a cooler environment. 


4. Whisk the mixture vigorously until it’s thick and smooth, scraping the bottom and sides of the bowl and incorporating all the cream and chocolate. If you have one, an immersion blender helps make sure the emulsion is stable. 


5. If the ganache shows signs of breaking at this point (if it looks curdled or oily), you can add a few drops of cream to help re-emulsify it. A well-emulsified ganache should look like chocolate pudding: thick, smooth, and glossy. Leave it in a cool spot to firm up for at least four hours, ideally overnight. (If are using ice cube trays to form your truffles instead of scooping them into balls, pour the ganache directly into the trays after it has reached the appropriate “chocolate pudding” texture. The longer you wait, the harder it will be to manipulate the batter because it will begin to harden, so do this immediately.)
6. Once the ganache has set into a uniformly firm mass, scoop out small balls with a melon baller or spoon. Roll each one briefly in the palms of your very clean (or gloved) hands. It helps if you have cold hands or are in a cool room. 


7. Chill the truffles briefly, for about 15 minutes, while you prepare whatever you’d like to roll or enrobe them in.
If your ganache isn’t firm enough to scoop into balls, you can chill it in the fridge to harden. Or, whip it very briefly until the color just begins to lighten—about 30 seconds on medium-low with a hand mixer. Let it set again and it will firm up.


8. Roll the truffles in cocoa powder, confectioners sugar, etc. shaking off any excess cocoa. You can also roll them in chopped nuts or enrobe them in melted and tempered chocolate. 


9. Store them at room temperature for up to a week, in the fridge for two to three weeks, or in the freezer for two months. They taste best eaten at room temperature.

Chocolate Ganache Truffles

From Kvell in the Kitchen by Rachel Levine

February 13, 2012

I often get asked if I blog about every recipe I make. The answer is no: if a dish comes out mediocre, I won’t write about it, and then there’s the obvious: if a recipe ends up being a disaster, and I can’t even finish it. Sadly, I found myself in the second situation last night. In a miserably failed attempt to make Valentines Day themed strawberry French macarons, I found myself- and my kitchen- covered in head to toe pepto-bismol pink batter that refused to bake appropriately in the oven. Fine Laduree, you win....I’ll wait in that endless line for my pretty little macarons like everyone else.
But! There is a light at the end of the tunnel. Precisely, inside the macaron. I had purchased ingredients to make chocolate ganache filling, the go-to chocolate concoction for all amazing desserts: you can use it to ice a cake, but its most common use is to fill truffles. And what is more appropriate for Valentines Day than truffles! Hence, these Chocolate Ganache Truffles were born. (Also appropriate: ganache means “idiot” in French, which is basically how I felt in my pink-battered hurricane of a kitchen last night.)

Ganache is super easy to make: it only uses two ingredients, chocolate and cream, and the formation of its signature rich consistency is out of your hands: it emulsified by sitting for a few hours on its own. A few years ago Mark Bittman wrote an article entitled “At the Heart of Truffles, Adaptable Ganache”, where he quipped: “If the word ‘ganache’ intimidates you, you are not alone. Maybe if the stuff were called ‘basic, simple and entirely superior chocolate sauce,’ more people would make it.”

The word “adaptable” defines this recipe. You can add flavored liquor to the chocolate, and roll your truffles in whatever coating you want: dutch chocolate, powdered sugar, cinnamon, chopped nuts, sprinkles. The result is a beautiful mosaic of assorted textures and colors. Another fun (and easy) suggestion: to breakaway from the traditional truffle ball, set your ganache in parchment paper-lined ice cube trays to add some squares into the mix. If you do this though, make sure the two ends of the parchment strip are longer than the lining of the tray, so you can tug them up to pull the truffle out of its mold after its been refrigerated.
Chocolate Ganache Truffles (courtesy of Serious Eats)
Yield: 2 dozen truffles
Special (optional) equipment: immersion blender, melon baller, ice cube trays

Ingredients:
8 ounces of semisweet or bittersweet chocolate (a cacao content of about 60% works best)
½ cup of cream (for chocolate with 70% cacao, increase the cream by about a tablespoon or two)
1 tablespoon butter (optional)
1 tablespoon rum, or other liquor (optional) I used orange flavored liquor
1/2 cup of unsweetened cocoa powder for coating the truffles (or use chopped nuts or melted and tempered chocolate), confectioners sugar, cinnamon, sprinkles, etc.

Directions:
1. Chop the chocolate into fairly even, small pieces—a heavy serrated knife works well. 



2. Heat the cream in a saucepan over medium heat until it begins to boil. Remove from heat. Add the chopped chocolate to the cream. For an extra smooth truffle, add butter. Add any liquor here, too. Wait a minute or two until most of the chocolate and butter is melted.


3. Transfer to a mixing bowl. Whisk until smooth. Once the chocolate is mostly melted, quickly but gently transfer the mixture to a bowl so that you can form your emulsion in a cooler environment. 


4. Whisk the mixture vigorously until it’s thick and smooth, scraping the bottom and sides of the bowl and incorporating all the cream and chocolate. If you have one, an immersion blender helps make sure the emulsion is stable. 


5. If the ganache shows signs of breaking at this point (if it looks curdled or oily), you can add a few drops of cream to help re-emulsify it. A well-emulsified ganache should look like chocolate pudding: thick, smooth, and glossy. Leave it in a cool spot to firm up for at least four hours, ideally overnight. (If are using ice cube trays to form your truffles instead of scooping them into balls, pour the ganache directly into the trays after it has reached the appropriate “chocolate pudding” texture. The longer you wait, the harder it will be to manipulate the batter because it will begin to harden, so do this immediately.)
6. Once the ganache has set into a uniformly firm mass, scoop out small balls with a melon baller or spoon. Roll each one briefly in the palms of your very clean (or gloved) hands. It helps if you have cold hands or are in a cool room. 


7. Chill the truffles briefly, for about 15 minutes, while you prepare whatever you’d like to roll or enrobe them in.
If your ganache isn’t firm enough to scoop into balls, you can chill it in the fridge to harden. Or, whip it very briefly until the color just begins to lighten—about 30 seconds on medium-low with a hand mixer. Let it set again and it will firm up.


8. Roll the truffles in cocoa powder, confectioners sugar, etc. shaking off any excess cocoa. You can also roll them in chopped nuts or enrobe them in melted and tempered chocolate. 


9. Store them at room temperature for up to a week, in the fridge for two to three weeks, or in the freezer for two months. They taste best eaten at room temperature.

Grilled-Cheese Perfect Tomato Soup

From Kvell in the Kitchen by Rachel Levine

January 9, 2012

Because I am extremely prone to on-the-spot food cravings, I keep myself armed with Mark Bittman’s How to Cook Everything iphone App. At exactly 11am my stomach demanded chunky tomato soup and grilled cheese for dinner, so I whipped out my phone where Mark presented me with a plethora of possibilities: pureed tomato soup, wintertime tomato soup, tomato and bread soup, tomato-garlic soup....I combined my favorite elements of each to produce this hearty, satisfying, Grilled-Cheese Perfect Tomato Soup.
You can’t be fooled with tomato soup: when its good, its really good. Mark explains that the trick to producing a quality tomato soup is tomato paste: “Most tomato soups are simply not tomatoey enough,” he explains, assigning paste the role of adding “depth that even good fresh tomatoes sometimes lack.”
Tomato paste is indeed the foundation of this soup recipe, as it is the first ingredient added to the oil and coats the veggies as they saute in the pot. I added garlic and celery to the onion and carrot, as I wanted my soup to be thick and chunky for optimal grilled-cheese dipping. My next ingredient was canned stewed tomatoes, which take 15 minutes to “break up” and produce an enticing aroma as they do. I ended up using an immersion blender briefly at the end to produce my desired consistency, but the tomatoes got so soft they could easily be smashed with a fork too.
Sugar plays a key role in the soup as well, adding that special sweetness to the natural acidity of the tomatoes. I also added in a generous tablespoon of balsamic vinegar at the end, which served to enhance the sweetness even more. The result was a hearty, chunky classic tomato soup that I devoured in about .5 seconds with my whole wheat and cheddar grilled-cheese. Craving adequately satisfied? Check!

Grilled-Cheese Perfect Tomato Soup
Yield: 4 Servings

Ingredients:
2 tablespoons extra virgin olive oil
2 tablespoons tomato paste
1 large onion, diced
1 carrot, diced
1 celery stalk, diced
1 garlic clove, minced
salt and freshly ground black pepper
3 cups peeled, seeded, and chopped tomato (canned is fine; include the juices)
1 teaspoon fresh thyme leaves
1/2 teaspoon dried basil
2 to 3 cups low-sodium chicken or vegetable stock*
1 teaspoon sugar
1 tablespoon balsamic vinegar
Chopped fresh parsley or basil leaves for garnish (optional)

If you are pureeing your soup, use only 1 cup of broth

Directions:
1. Put the oil in a large, deep pot over medium heat. When hot, add the tomato paste and let it cook for a minute, then add the onion, garlic, carrot and celery. Sprinkle with salt and pepper and cook, stirring, until the onion begins to soften, about 5 minutes.
2. Add the tomato and the herbs and cook, stirring occasionally, until the tomato breaks up, 10-15 minutes. Add the stock, stir, and cook until hot, then adjust the heat and simmer until the flavors meld, about 5 minutes. Add sugar and balsamic vinegar, taste and adjust the seasoning. If the mixture is too thick, add a little more stock or water. Garnish with the herbs and serve.