Reine de Saba Chocolate Cake & Other Ways to Land a Husband!

Pin It Everyone is getting ready for the new movie release Julie and Julia tonight. Parties are being planned by foodies and friends, including the food magazines, where a Julia Child Menu has been featured this past month in Bon Appetit. There's also The Fourth Annual Julia Child Celebration where food bloggers honor the life of this American icon http://champaign-taste.blogspot.com/2009/07/fourth-annual-julia-child-event-coming.html .

I guess it would be a cool idea to plan a party and have everyone bring their favorite Julia Child recipe.Im not going to, but I will surely make this cake and eat it all by myself!

Of all her recipes, my favorite is the Chocolate Mousse which I have been making ever since I got married, as a matter of fact, ever since IT got me married! Hear that ladies? three recipes two husbands! that's all you need. When it comes to landing a husband you need something more than sex..the nail on the coffin is food... when are you going to learn? Oy Vey!

There's no doubt in my mind her Chocolate Mousse landed my first and her Quiche Lorraine and Coquilles St Jacques the second. Thank you Julia! at least for the first... and for two beautiful kids and a gorgeous granddaughter.Now that I'm single again maybe I should try my own advice...but then again, why spoil a perfect record... and where would Lucy sleep?

This cake is fantastic and a real show stopper. The original recipe gives you a choice of 2TB rum or 2 TB freshly brewed coffee. I've kept both but have substituted the coffee with 1 TB espresso. The coffee enhances the flavor of the chocolate, something I learned from her 40 years ago. This is what makes her Chocolate Mousse so divine and a sure bet in landing a husband, ladies! If you make her mousse make sure you go straight to the cookbook Mastering the Art of French Cooking, Volume I, as there are several recipes for it in the Internet under her name that are not the one I'm talking about.


Serves 6-8



Ingredients


For the Cake:

4 oz semisweet chocolate, finely chopped
2 tablespoons rum
1TB espresso
1/2 cup (1 stick) unsalted butter, room temperature
2/3 cup plus 1 tablespoon sugar
3 large eggs, separated
Large pinch salt
1/3 cup finely ground almonds
1/4 teaspoon almond extract
3/4 cup sifted cake flour (sifted, then measured)


For the Chocolate Butter Icing:

1 oz semisweet chocolate, finely chopped
1 tablespoon rum or brewed coffee
3 tablespoons unsalted butter, room temperature


Preparation

Cake

Position rack in center of oven and preheat to 350°F. Butter and flour 8-inch-diameter cake pan with 2-inch-high sides. Combine chopped chocolate and rum in medium metal bowl. Set bowl over medium saucepan of barely simmering water. Stir until chocolate is melted and smooth. Remove bowl from over water. Cool melted chocolate, stirring occasionally.

Using electric mixer, beat butter and 2/3 cup sugar in large bowl until fluffy and pale. Add egg yolks and beat until blended.

Using clean dry beaters, beat egg whites and pinch of salt in medium bowl until soft peaks form. Add 1 tablespoon sugar and beat until stiff but not dry.

Fold chocolate mixture, then almonds and almond extract into yolk mixture. Fold in 1/4 of whites to lighten batter. Fold in 1/3 of remaining whites. Sift 1/3 of flour over and fold in. Fold in remaining whites alternately with flour in 2 more additions each.

Transfer batter to prepared pan. Push some batter 3/4 inch up sides of pan with rubber spatula (batter will slip down).

Bake cake until puffed and gently set in center and tester inserted into center comes out with a few moist crumbs attached, about 25 minutes.

Cool cake in pan 10 minutes. Cut around pan sides and carefully turn cake out onto rack. Cool completely, about 2 hours.


Chocolate Butter Icing

Combine chocolate and rum in small metal bowl. Set bowl over small saucepan of barely simmering water and stir until melted and smooth. Remove bowl from over water.

Using wooden spoon, beat in butter, 1 tablespoon at a time, until icing is smooth. Place bowl over medium bowl filled with ice water. Continue to beat until icing is cool and thickened to spreading consistency.

Place cake on platter. Scrape icing onto top center. Using small offset spatula, spread icing evenly and thinly over top and sides of cake.


DO AHEAD Can be made 1 day ahead. Cover with cake dome and store at room temperature.


WHAT TO DRINK

A Port-style wine from the south of France would be delicious with the cake. Try the Cornet & Cie 2006 Banyuls Rimage ($16 for 500 ml), which has hints of chocolate and cherry.

Cook's Note: Slightly pushing the cake batter up the sides of the pan before baking (even though the batter will slip down again) can help ensure that the cake will stay level and bake more evenly.



Recipe adapted from Julia Child, Mastering the Art of French Cooking
Photo Gail Albert Halaban Bon Appetit

Pommes Anna ... A Simple French Gratin Potato Cake

Pin It This week, every food blog is honoring Julia Child with posts of several of her recipes and reviews of the film Julie and Julia which is being released this Friday. With that in mind, I thought I would post an old favorite which I haven't made in years.

Browsing through Julia Child's Mastering the Art of French Cooking, Vol. 2; I found this historical note about Pommes Anna: "It was created during the era of Napoleon III and named, as were many culinary triumphs in those days, after one of the grandes cocottes of the period. Whether it was an Anna Deslions, an Anna Judic, or simply Anna Untel, she has also immortalized the special double baking dish itself, la cocotte a pommes Anna, which is still made and which you can still buy at a fancy price".

This simple recipe is all about preparation and presentation, and the use of very, very thinly sliced potatoes, that's the key to success. Since the dish is inverted, it is important that the first layer of potatoes be attractively arranged. Select perfect slices, and overlap them carefully. It is best cooked in a copper or cast iron skillet. If you don't have a skillet which is ovenproof, use a souffle dish. Keep in mind the final shape makes the presentation. Serve warm and cut into wedges, like a cake or quiche.

Potatoes Anna goes beautifully with roasts and grilled meats.


Serves 4

Ingredients

1 1/2 pounds russet (baking) potatoes
1/2 stick (1/4 cup) unsalted butter, melted
2 cloves garlic mashed
Salt & Pepper


Directions

Peel the potatoes and, using a food processor fitted with the slicing blade or a mandoline, slice them very thin, transferring them as they are sliced to a large bowl of cold water. Drain the slices and pat them dry between paper towels.

Melt the butter in a small pan together with the mashed garlic. Let sit for about 5 minutes for the butter to absorb the garlic flavor. Remove the garlic and mince.

Generously brush the bottom and side of a 9 inch heavy ovenproof skillet, preferably nonstick ( I use my black iron skillet) with some of the butter and in the skillet arrange the slices, overlapping them slightly, in layers, brushing each layer with some of the remaining butter and seasoning it with salt and pepper. Also sprinkle some of the minced garlic around the layers.

Cover the layered potato slices with a buttered round foil, tamp down the assembled potato cake firmly, and bake it in the middle of a preheated 425 degree oven for 30 minutes. Remove the foil and bake the potato cake for 25 to 30 minutes more, or until the slices are tender and golden. Invert the potato cake onto a cutting board and cut it into 8 wedges.

You can also use a souffle dish instead of a skillet.

Fresh Wild Berries with a Sabayon Sauce

Pin It Sabayon is the French name for that Italian favorite, Zabaglione. It is usually served as an accompaniment to steamed pudding and fruit. It is also a fairly simple sauce to make and makes for a quick and easy summer dessert when combined with berries.

I saw Tyler Florence tackle this recipe last week, but did not much care for the sabayon in his recipe. Although this sauce is very simple, it can blow up in your face if you don't use the right proportions and measurements. For that reason, I decided instead to use one from my old friend, Julia Child, which has never failed me.

Take advantage or all the berries that are in season and of the mint, which is finally spreading in pots. This is a nice dessert to serve with last week's shish kabobs, grilled lambchops or any other dinner on the grill.


Yield

8 Servings


Ingredients

6 cups mixed berries of your choice (blackberries, blueberries, raspberries, strawberries, boysenberries)

Powdered sugar, for dusting

Fresh mint leaves, for garnish

For the Sabayon

6 egg yolks

1 cup sweet Marsala wine or port, sherry, or Madeira

1/3 cup sugar, plus more to taste

Drops of freshly squeezed lemon juice (optional)


Directions

Fill a 1 quart bowl with water, boil and bring to a simmer.

Whisk to blend the yolks, Marsala, and sugar in the stainless-steel bowl. Rest the bowl in the saucepan over hot water. Whisk constantly for 4 to 5 minutes or more to cook the sauce, until it has the consistency of lightly whipped cream. Clear the bottom of the bowl constantly with the whisk so that the eggs do not scramble, and adjust the heat as needed.

Taste the sauce — the sabayon should never get so hot that you can't stick your very clean finger in it — and whisk drops of lemon juice or more sugar if you want. When thick, foamy, and tripled in volume, remove from heat. It can be served hot as is, tepid, or cool. If you want to serve it hot, make it before you are ready to serve.

Serve in a bowl, place fresh berries on top, dust with powdered sugar and garnish with fresh mint.

The Experts Weigh In!...Wine Suggestions for the Moroccan Apricot and Lamb Tagine

Pin It I have recently joined a wine group on Linkedin called Wines & Spirits.

After I published my post for the Apricot Lamb Tagine, I thought it would be fun to approach them for their suggestions on what wines to serve with the tagine. This is what they came up with. Keep in mind, these are not your average wine drinkers, but very sophisticated wine connoisseurs and collectors, so enjoy!

Jan De Ceuster
Experienced consumer PR consultant, with particular strong experience in travel & hospitality and wine & gastronomy

"I would suggest a Sicilian Nero d'Avola, a modern style Calabrase based on, a Puglian Primitivo or a sound Californian Zinfandel. "

Jim Ruxin
Owner, JKR Productions, Inc.

"I agree with Jan's suggestions. This dish might even take a late harvest zin with light to moderate sweetness, depending on the strength of the fruit presence in the dish. As a foil to that sweetness, you might go in the other direction with an Amarone, or even a negro amaro such as Feudi Serpico, 1998, 1999 and 2001 are particularly good. "

Mark Norman
Director of Marketing and Business Development at The Wine Societies

"I would go with an ancient vine (old vine) zinfandel or ancient vine (old vine) petite sirah...I make a lamp chop with a port and fig reduction and both go extremely well with that! I would suspect that your recipe is slightly spicy so the heavier (ancient vine / old vine) wines would stand up well! "

Greg Tuttle
Wine Operations Manager at Total Wine & More

"At a recent training meeting, our wine managers enjoyed both old vine zinfandel and elegant Russian River pinot noir with various Moroccan tagines. In spite of their rich seasoning, the pinot noir was not overwhelmed and compliemented the sweet spicing of the dishes and the flavors of the preserved fruits. I like Jan's Nero d'Avola suggestion as well – a medium-bodied tannat or tannat blend from Uruguay might also be a fun pairing. "

Mike Potashnik
Publisher, International Wine Review

"How about an off dry Riesling for a Chicken leg tangine? What about a Rioja for minted lamb kabobs? How about Chateau Musar for either "

Abby Wine
Southwest Wine Travel Examiner, Examiner.com

"Greetings, it is possible to get an Algerian wine. Be sure to consult a professional, as these wines can be highly acidic, not so well balanced. Of course, people have been eating North African food with French, Spanish, and Italian wines for centuries. You might consider a red blend from Corbieres, one of the largest and most southerly wine sub-regions in France. The vineyards of Corbieres hug the Mediterranean coast. The typical varietals in a Corbieres blend are the same as those in a Cote du Rhone, and the wines tend to be full-bodied. I love a good Corbieres because you can taste the Mediterranean sunshine, and it really stimulates the appetite. The French are experts at blending these wines to pair with all manner of Mediterranean cuisines, including North African style dishes. Several North African states were French colonies for centuries, so the cuisines and winemaking of both areas are intimately connected. Within my area of particular expertise, I would pair this with the 2007 Sangiovese from Village of Elgin Winery in the Sonoita, AZ AVA. That is a fantastic, natural wine with the same touch of sunshine. It is a little lighter than most Corbieres blends, very well balanced, with a hint of sweetness that will really bring out the dried fruit in this dish. Good luck! "

The final choice is up to you...but what a choice!


You can see more comments and connect to the Wine & Spirits Group in Linkedin by clicking:

http://www.linkedin.com/groupAnswers?viewQuestionAndAnswers=&gid=44979&discussionID=5700817&commentID=5446444&goback=%2Eanh_44979#commentID_5446444.

Dinner in Marrakesh...Apricot Lamb Tagine

Pin It This North African stew is named for the traditional dish it is cooked in. A tagine is a clay pot that consists of a shallow round base and a cone shaped lid designed to allow the moisture to flow back down into the base during cooking. The stews known as tagines are oftened thickened and flavored with dried fruit. The recipe here contains apricots, but prunes raisins and dates are also common.

In France, tagines are often accompanied by couscous, while flatbread is more typical in Morocco. I think yellow rice or jasmine rice would also be nice, particularly for a dinner party where some of the guests might not like couscous.

This recipe for Apricot Lamb Tagine uses a wonderful blend of Moroccan spices to season the meat before it is braised and falls apart. Near the end of the cooking, dried fruit and honey are added for a bit of sweetness and red pepper flakes for some heat. The combination of the flavourful slow braised lamb with the spices and the sweet dried fruit and the warmth is simply amazing. It's a wonderful dish to serve at a dinner party, as you can prepare it the day before.

Choosing a wine is the tricky part of this exercise due to the spiciness, sweetness and heat combination in this dish. I frankly prefer a dry rose with character, such as Bandol or Tavel, or a red like a Syrah or Shiraz. Make sure the latter is served at the right temperature (65 degrees) by chilling it a bit in the fridge. 30 minutes should do it. For the right temperature to serve red wines, particularly in the summer click here,

*After I published this post, I asked members of the Wines & Spirits Group at Linkedin to weigh in with their recommendations. This is what they came up with.

The Bellini Sorbetto with Amaretti Cookies would be a nice dessert.


Makes 4 servings



Ingredients:

2 tsps paprika
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground cardamom
2 cinnamon sticks
1 teaspoon salt
1/2 teaspoon cayenne pepper
2 pinches of saffron
3 1/2 cups of water
1 teaspoon lemon (zest)
2 1/2 pound lamb stew meat*
3 tablespoon oil
1 onion (chopped)
2 cloves garlic
1 tablespoon ginger (grated)
1 bay leaf
1 tablespoons tomato paste
1 TB honey
1 beef cube
6 oz dried apricots
1/2 cup raisins
red pepper flakes to taste
or Harissa*
1/2 cup slivered onions
Chopped parsley


Directions:


1. Mix the paprika, turmeric, cumin, coriander, cardamom, salt, cayenne pepper, lemon zest and oil in a ziplock bag. Add the lamb, mix well and marinate in the fridge for a few hours to overnight.

2. Heat the oven to 350 degrees. Stir the saffron into the water in a small saucepan and set aside for 10 minutes, then just heat to simmer (saffron is not soluble in oil so you must first soak it in water to release flavors).

3. Heat the oil in a large dutch oven.

4. Add the lamb, brown well on all sides and set aside.

5. Add the onion and saute until tender, about 5 minutes.

6. Add the garlic and ginger and saute for about a minute.

7. Add the lamb, tomato paste, the bay leaf, cinnamon sticks and cover with the saffron water. Add bouillon cube.

8. Bring to a boil, cover, put in the oven and cook for about 1 hour 30 minutes or until the lamb is almost tender. Halfway through skim fat and turn lamb pieces over so they cook more evenly.

9. Add the honey. Add the apricots and raisins, submerge them and continue cooking covered until the apricots fall apart and the sauce thickens, about another 30 minutes. If the sauce hasn't thickened, remove the lid. You can also mash some of the apricots to help the sauce thicken, or dissolve 1 tsp. corn starch in water (if all else fails) and add to the stew.

10. Discard the bay leaf and cinnamon sticks, add more salt and red pepper flakes (or harissa) if necessary.

11. Add the slivered almonds and parsley to garnish.

12. Serve with couscous on the side. You can also serve with yellow rice.

*Harissa is a fiery blend of hot chiles, garlic, spices and olive oil that is often used to embolden stews and other African dishes. It is available in Middle Eastern and specialty stores. For me its a bit over the top but if you have the fortitude, go for it! Below is a photo of a tagine.

Bellini Sorbetto..A Drink for Dessert!

Pin It What could be better than a fresh peach and Prosecco bellini on a warm summer day, particularly now that the fresh peaches are coming in ? Why a cold refreshing bellini sorbetto of course! Made with the freshest ripe peaches, this tantalizing concoction of prosecco and peach is sure to tickle your tastebuds. I bet they don't have this at Harry's Bar!


This is a light and refreshing dessert that would go well after the Apricot Lamb Tagine. Make sure you serve it with Amaretti Cookies for a great combination.


SERVES 4 -6



Ingredients

1 cup water

1 1/4 lbs ripe peaches peeled, pitted and sliced (or 16 oz. frozen peaches)

1 lemon, juice of

1/2 cup prosecco or asti spumante sparkling wine*


Directions

Stir sugar into water in a small saucepan over medium heat.

Stir until sugar dissolves.

Bring to a slow boil and boil for 3 minutes. Cool.

Puree peaches in a blender; add cooled syrup and lemon juice.

Stir in wine.

Freeze in ice cream maker according to manufacturer's directions.

Serve in pretty glass bowls or champagne flutes.





*May also serve a small scoop in a tall glass and add sparkling wine for a refreshing after dinner dessert drink.

*You may substitute Champagne if you have some leftover from the night before. In that case, you would have a Peach Champagne Sorbet!


Adapted from Recipezzar

Peaches, Raspberries and Blueberries with Prosecco

Pin It If you went to the farmers market yesterday and came back loaded with peaches and berries, here's a delightful recipe for a Sunday dessert.

Ingredients

2 pounds peaches, preferably the aromatic white-fleshed variety

2/3 cup granulated sugar

1 1/2 cups Prosecco or other young, fruity, dry white wine

1/2 pint raspberries

1/2 pint blueberries

Zest of 1 lemon

Directions

Wash the peaches, peel them, pit them, and cut into slices about 1/4 inch thick. Put the peaches in a serving bowl, add the sugar and wine, and stir thoroughly. Wash the raspberries and blueberries and add them to the peaches.

Grate the thin, yellow skin of half a lemon, being careful not to dig into the bitter white pith beneath, and add it to the bowl. Turn over the bowl's contents several times. Refrigerate at least 1 hour before serving, or even as far ahead as early morning of the day in which you intend to serve the fruit.

Recipe Courtesy of Marcella Hazan

Photo Flickr bonnerphotographic