Chocolate Layered Heaven

This dessert is so amazing and should be enjoyed on only special occasions. Why? All I can say is that too much of a good thing can be bad. I made this recipe the other week for my boyfriend's birthday party. We had this for dessert along with the French Onion Soup, Mustard Balsamic Oil dressing salad and Chicken Cacciatore. Yum. Yum. This dinner was put over the top when we all got to dessert. Though the layered bliss took about 2 and a half hours, it was so worth it.

Plus, I LOVED the look on everyones face when I brought it out. Not to mention, Valentine's Day is coming up sowhat better way to impress someone you love...or family. There is plenty to share :)

Ingredients:

1^st Layer

1  box cake mix (devil's food)

2^nd Layer

1 tsp unflavored gelatin

1 tbls cold water

2 tbls boiling water

4 ounces semi-sweet chocolate chips

4 ounces cream cheese

¾ cup heavy cream

 ½ tsp sugar

3^rd Layer

3 egg yolks

¼ cup granulated sugar

3 tbls flour

1 tsp unflavored gelatin

1 ¾ cups heavy cream

1 tsp vanilla extract

4^th Layer

1 ½ cups heavy cream

2 tbls butter

18 ounces semi-sweet chocolate chips

½ cup white chocolate chips

Directions:

1^st Layer (cake):

Bake the cake according to directions on box. You will only need a half of the mix, for an easier way, cook the half in a greased cheesecake pan. Once cooled, press the cake down with your fingers to flatten.

2^nd Layer (mousse):

Melt chocolate and cream cheese together then let cool. Stir slightly the gelatin with cold water for 1 minute then add boiling water stirring again until it’s dissolved. Let gelatin cool while starting to whip the heavy cream and sugar* as cream starts to thicken, add gelatin. Continue to whip until stiff peaks form then add ¼ of the cream to the chocolate mixture and mix thoroughly. Finally, fold mixture into the remaining cream. Spread this chocolate mousse onto the cake and refrigerate.

*tip: place whipping attachments into the freezer along with a aluminum or copper bowl until cold

**you can make the 1^st and 2^nd layer the day before if you want to break up the time spent in the kitchen.

3^rd Layer (custard):

Beat egg yolks until pale then add sugar, flour, and gelatin and beat until mixed. Bring cream and vanilla extract to a boil stir in a small amount of cream to egg mixture. Gradually add the remainder of cream and pour entire mixture through a strainer into the pan (this will remove any clumps from the milk). Continue to cook until custard begins to thicken and cool slightly, and then pour on top of the chocolate mousse layer. Freeze this while getting the fourth layer ready.

4^th Layer (icing):

This makes a lot of icing so helpful tip is to use any excess icing on the other half of the unused cake mix. Bring butter and cream to a boil pour over chocolate and let sit for 5 minutes. Stir until smooth and let cool until it starts to thicken. Remove cake from freezer and remove the cheesecake pan collar. Pour some of the icing and use a spatula to spread it evenly across the top and sides of the cake. Melt half a cup of white chocolate chips in the microwave. Be extra careful because chocolate can burn easily. Lastly, swirl melted white chocolate into the icing.

Place back into fridge. Serve cold.

Enjoy...oh, and you are welcome.

Making the Meal Better!

Go ahead and...

-double a recipe either for a bigger party or leftovers
-playing around with the spices because they are like crayons and if you like using garlic powder or fresh thyme that's alright (the trick is to leave the salt and pepper as is and don't use over a 2 tsp unless your sure of the result)


For that extra Umph...

-always keep in mind of presentation more colors are better
-watch the food to make sure it comes out exactly how you want it to like a perfectly cooked salmon (you'd be amazed at how this even helps)
-don't follow the crowd by bumping up the recipe with more salt or butter, instead add spices to pastas or meats, put different kinds of chocolate in the sweets (or apples in cookies), toss the salad with various nuts not just one or even dried fruits in breads
-find recipes that were mediocre and make them spectacular (if you didn't like the thickness of the sauce add a little more liquids
-better ingredients: use a better quality cheese or top of the line meat (there is a reason why they cost more)
-let the meat get to room temperature before you cook it (not only will it taste like it has more flavor but it will be more tender
-add a bit of red wine to chicken cooking in the pan or white wine to soups because any wine is like a bag full of prepared spices nicely bottled at your disposal (and don't worry it take a few minutes for the alcohol to be evaporated when boiled)



Other Reminders
-make small changes and taste as you cook along
-it takes practice but get to know what ingredients you are working with (tastes and textures)
-sometimes it helps to plan the meal ahead
-good quality knives can make the difference of a 5 minute prep work to 15 minute

Reasons Not to Alter a Recipe

There is nothing wrong with trying new recipes. In fact, I think it is a great idea because not only does it eliminate being in a routine but it helps everyone look forward to the next meal. Even if the casserole turns out terrible on Thursday, Friday’s meal will surely be a better one than the night before.

However, I can’t say that I know 365 recipes off the top of my head so it’s not odd to turn to the web for the next inspiration.  First, I look for what I am craving say a chicken pasta or easy appetizers. Then, I sort all the recipes by rating to see which are the most enjoyed/recommended. To make sure I know what I am getting into, I read the first five reviews or so.

Here is one example of a useful review:

“This recipe is great. It’s definitely going into my cookbook stash. I followed the recipe exactly how it said though I had to reread some of it because I got confused. Still, 5 out of 5 stars, yum.”

And here is the problem that I continue to see…

 “Don’t try this recipe! I followed the reviewer below me and changed some things. I didn’t like how much cheese there was so I added only half what was needed. It was lacking some kick so I added more seasonings. Even after the changes though it wasn’t as good as everyone else described. Mine was bland and really salty, ew. My family wondered what happened to my glorious weekend meals. L I’d say 2 out of 5.”

Let’s just make the naughty list (then maybe you can see where the second reviewer went wrong)

Do not change: Lessons for begginers or the unsure.

1.    Leave main ingredients alone like meats (changing the amount can change how much time it needs to be cooked.

2.   Don’t believe in all substitutions because wheat pasta doesn’t work with everything.

3.   Seasonings, you can’t double the salt and expect it to work out. Nor should you think that leaving out salt altogether will bring the natural flavors out in the meat.

4.   Measuring, stirring and cooking…if it says to do any of these even cookingfor 5 minutes do it for 5 not 1. It is easy to ruin the consistency of a sauce when it’s overcooked or not stirred. No one likes clumpy gravy.

5.   Sometimes even getting rid of mushrooms can change the meal. So be aware of what you are changing and what kind of taste you are trying to get to if you do omit something.

6. Basic recipes like pancakes, cookies, cakes and breads. No need to make things harder.

*Note: When it comes down to cooking, if a recipe gets a lot of hype and ratings just leave it as is. However, if you must change the recipe, the number 1 reason (other than for allergies) should be that you have tasted it prior to changing and that by adding or omitting an ingredient would suit your taste better.

Though it doesn’t seem like it there are things that are great to change. Next time, I will go into what can make a recipe 10 out of 10 just by tweaking a few things.

A Trip to Paris

When I was in Paris, France last year I got a chance to see all the sights. There was so much to look at and take in. However, my family and I were rushed into the shade of a local restaurant because of the October heat. It didn't take long to cool down and I got to eat some amazing sandwiches and enjoy a glass of wine.

The best part of the day (besides the sights) was the soup that my boyfriend ordered.

A white bowl, sides browned from being in the oven, was sashayed out by the waiter. As my eyes followed their movement, the tray seemed to taunt my hunger. The bowl was placed next to me and I could hear my boyfriend's stomach growl with excitement while his eyes widen with anticipation. It may have appeared like a war lost but I knew that he would let me steal a bit.

My spoon pulled away, yet the cheese couldn't help but put up a fight. There were strings of cheese dripping off every bite. Sliced and caramelized onions with crunchy, fresh bread would be coated with a well seasoned beef broth sauce.

I was in a soup heaven that I never knew existed.

This is what today's post is about. For those that can't make it Paris soon, I am going to bring it to you.


Eifel Tower Onion Soup

Ingredients:

4 sliced white onions
2 garlic cloves, chopped
2 bay leaves
2 thyme sprigs
1 cup red wine
3 tbls flour
8 cups beef broth
½ cup butter
1 baguette
8 thick slices Gruyere (or Gouda) cheese
Salt
Pepper


Directions:

Start by melting the butter in a pot over medium heat. Stir to keep the butter from burning then add the onions, garlic, bay leaves, thyme and salt/pepper. Cook the onions until soft which is about 30 minutes. Pour in the red wine and simmer until the onions have soaked up the juice and the wine has evaporated. Take out the bay leaves and thyme then add the flour and stir together with the onions. Cook this for 10 minutes then afterward finally add the beef broth simmering for another 10 minutes (also season with salt and pepper to taste).

Preheat the broiler and cut the baguette into slices. Place the slices on a baking sheet then put one of the slices of cheese onto the bread. *Note: I like a lot of cheese so it’s okay to add more than one slice. Cook these guys for 5 minutes or until golden brown with cheese melted. Place them on top of individual soup bowls. *Note: You can always simply put the soup into oven safe bowls and cook the bread with the cheese on the soup. Whatever is your preference.


One last note, don't be afraid to go over the top and sit below some snapshots from Paris.
Enjoy.

Cooking Mistakes...oh boy!

It seems that fixing some simple misunderstandings in the kitchen can turn a flop into a chef. I can’t guarantee that will happen but I assure people that it will help them feel more confident when trying new recipes and recreating familiar ones.

However, instead of dumping all the tips I have to share, I will tell you a few at a time. That way, you can start learning to break old ones and build these new habits. So let’s get started…


Rule number one, read a recipe and understand what it is asking you to do in each step before committing to the stove.

         Translation: Don’t start a recipe before you have read what it is requiring you to do. Because once you start and it asks you to cook the pasta until it is Al Dente (and you wonder why it is asking about cement), it is hard to stop and grab a dictionary without overcooking, even burning, the pasta.

Rule dos, is always do the prep work before starting to cook: chop them veggies, get the lids off the cans and preheat that oven.

Translation: So when you get to the first step or the last, your prepared and not running around the kitchen stressed out because you have one minute to chop a pound of celery.  

For rule three, if you are the hosts of the party know your clock.

Translation: If your guests are going to be at your door at 4pm, do not start cooking at 5pm. Make sure that you are at least 90% done cooking before they arrive. You want to spend time with the people you invited not stressing in the kitchen over a stove.

I don’t think three rules are hard to follow. And if the descriptions are too much just think UPT: Understand, Prepare and Time.

Talking about time, in the meantime, why don’t you share some stories about cooking disasters you have experienced or seen. Have you gotten a call from a friend who wanted to know what blanching was? Or was it you that had ruined a meal accidently because the prep work grew in an instant? And please tell me someone has a good story about showing up to a house with no food to eat. Ouch.

Until next time, (promise it won’t be months later)