I appreciate that there is a day to honor your love, but I am cynical as to what Valentines is as an adult. It seemed so fun to exchange candies in grade school and overdose on conversation hearts. In my younger years, my Dad would come home from work with those GIANT greeting cards (do you know what I'm talking about? They are seriously gigantic and sometimes I still see them at gas stations) and mylar balloons for my sister and I, or maybe a new set of cotton pajamas with hearts on them. My mom, the art teacher, made, and still makes, beautiful hand crafted cards with thoughtful messages of how we, as daughters, have changed her life. It feels pretty great to be loved. What I gathered from those gestures, was that this holiday isn't about the bloated flower prices, waxy chocolates and pre-set dining menus that make me cringe, it is best celebrated not for one person, but valuing love for the sum of it's parts.
This chocolate morsel experiment was kind of a shot in the dark, but I think they are just precious in their crafty glass jars. I cleaned old jars I have held on to from sauces, jams, fancy yogurts and what not. These morsels travel better and last longer than a baked good, which would also make them an excellent wedding favor or thank you gift. I am giving my measurements, but this recipe is extremely adaptable. You could use any kind of puffed cereal (they are inexpensive at a health food store) and the nuts and fruit are yours to choose. Next time I'll try toasted pistachios and dried cherries, or maybe chewy candied ginger and sliced almonds. Whatever your way, show love.
CHOCOLATE AND PUFFED GRAIN MORSELS // Makes 24
When melting the chocolate, I suggest using a larger glass bowl than you think you'll need. This way you can put all the goodies in that one bowl to make less of a mess.
12 oz. Dark Chocolate Chips (milk if you prefer)
1 1/3 Cup Puffed Millet, Rice, Kamut (found in the cereal isle)
1 Cup Dried Cranberries, Chopped
1/2 Cup Toasted Pecan Pieces
Sea Salt
1. Place chocolate it in a glass bowl over a pot of simmering water. Do not let the bottom of the bowl touch the water. Allow it to melt slowly, giving it a stir to distribute the heat. In the meantime, line a baking sheet with parchment paper and spray with cooking spray.
2. Remove the chocolate from the heat and gently add in the puffed grain of choice, dried fruit and nut and fold everything to combine. Allow everything to sit for about five minutes to cool.
3. Using a spoon and your fingers, dollop hefty tablespoons of the chocolate mix onto the baking sheet. Repeat, washing your fingers every now and then because it will be easier to work with the chocolate. This step gets messy, but as they cool you can form their shape better. Sprinkle them liberally with sea salt.
4. Put the tray in the fridge for about 15 minutes for the morsels to set completely. Put them in cute packaging for a charming presentation!
Just when I said all I can eat this month are desserts, I can safely say that I now want nothing to do with them. The excitement for all things cookie, toffee, gingerbread or peppermint has waned. The pine is dried to a crisp, and people will take their lights down this weekend after making goals for 2010. It is the week when we go from overdosing on sweets, to proposing a regimented health plan for the new year in a matter of days. I'm now craving the deep greens that are in season, warm root vegetables or anything kissed with fresh citrus. Hugh suprised me with a sweet Schwinn bicycle tied with a big red bow for Christmas, now if I can only figure out how to stop successfully and put my helmet on the correct direction, I may be on to a new hobby.
This is a perfect gluten free side dish, that can easily be made in to an entree with some grilled fish, chicken or tofu. The lime makes it taste fresh but the warm squash keeps it comforting enough for the colder weather. We ended up adding some black beans after the pictures, which made it quite filling. The leftovers were even better as all the flavors blended. Queso Fresco is Spanish/Mexican cheese that isn't aged, so it's fairly mild. If you have feta on hand, it works just as well if not better if you like more of a tang.
MEXI SQUASH // Serves 4 as a side
2 to 3 lb. Spaghetti Squash
3/4-1 Cup Queso Fresco/ Feta Cheese
Half Red Onion, Finely Diced
1/3 Cup Cilantro, Chopped
Juice of Two Limes (about 1/4 Cup)
2 Tbsp. Agave Nectar
3 Tbsp. Extra Virgin Olive Oil
2 Garlic Cloves, Minced
1/2 tsp. Cumin
1 tsp Red Pepper Flakes
1 tsp. Coriander Seeds
Salt to Taste
Oven at 375'
1. Cut squash in half length wise, scoop out seeds and place cut side down on a rim baking pan. Fill the bottom for about a half inch of water. Bake on the middle rack for about 50 minutes. You know it is done when the flesh is tender enough to shred easily.
2. While the squash is baking, dice the red onion and chop your cilantro.
3. Make the dressing: start with the red pepper, fresh garlic, coriander and cumin and grind together with a spice grinder, pestel or back of a wooden spoon. Add the lime juice and agave and whisk together. Drizzle in the extra virgin olive oil and whisk again. Add a generous pinch of salt, you can add more at the end.
4. Remove the squash and let it cool enough to handle. With a fork, scrape the inside of the squash into a large bowl, it will look like spaghetti, hence the name. Add the onion and dressing and toss to coat while still warm so it softens the onion and garlic flavors. Test for salt and pepper. Add in the cilantro and half of the cheese, toss again. Serve with fresh cilantro and cheese on top.
Besides the hearty soup and well balance bowl we've had the past two posts, it seems my diet lately has consisted of more treats than usual. I feel so cliche even saying that, as I would love to tell you I prefer carrot sticks to cookies, but I do not, especially in December. Likely story, I know. I have tried pickles, coffee, brushing my teeth, desperate seances and what not, but sometimes the need for something sweet comes with a fury. By fury, I mean a need for baby chocolate peppermint molten cakes. They are so much easier to make than I expected, and a personal dessert makes a guest, and you, feel special. I am catering a dinner party for twenty this Friday, and after testing these for four, it will be just as easy to do for twenty. Borrowing 16 additonal ramekins is the difficult part. If I am going to make a decadent dessert, it will be worth it. By using organic eggs and butter, and the best quality chocolate you can find, your end result tastes as wonderful as the ingredients you used.
Hugh and I watched Food Inc. last week and I thought it was very well done. I tend to take everything I hear on the subject of the corporate food industry for face value, so am glad I had Hugh to remind me of the art of persuasion. Sure, it is a movie made by one side of the issue, but the material encourages the viewer to buy locally, visit farmers markets, cook at home, plant a small garden and stay away from processed foods. I don't care how literally you take it, but the call to action is unanimously postive. I wish my garden grew molten cakes, then everyone would be happy.
CHOCOLATE PEPPERMINT MOLTEN CAKES
1/2 Cup Unsalted Butter
5 oz. High Quality Bittersweet Chocolate (Valrhona or Scharfenberger)
2 Large Eggs
2 Egg Yolks
1/4 Cup Natural Cane Sugar
2 tsp. Whole Wheat Pastry Flour
1 tsp. Peppermint Extract
Pinch of Salt
Candy Cane for Garnish
Oven at 450'
1. Set a glass bowl over a pot of gently boiling water (double broiler). Break up the the chocolate, and add it and the butter into the glass bowl. While the mixture is melting, whisk the eggs, egg yolks and sugar together in another bowl until light and thick.
2. When chocolate is almost completly melted remove from the heat, stir to release some heat as it should be quite warm. Slowly pour in the eggs, peppermint extract, pinch of salt and then quickly beat in the flour until just combined.
3. Butter and flour four 4-ounce ramekins, tap out excess flour. Pour the chocolate mix evenly amongst the ramekins. At this point, you can keep them in the fridge for several hours, and simply bring them to room temperature before baking. Otherwise, bake them on a baking sheet for 6 to 7 minutes MAX, centers will be soft. Allow to sit for 3 minutes.
4. Invert the ramekin onto a plate, let them sit about 10 seconds and give the bottom a little tap, then lift. Sprinkle with candy cane, serve immediately. Accompany with unsweetened whipped cream or ice cream if desired.
