Hazelnut Chocolate Spread

October 29, 2009 By

As someone who grew up with a sister addicted to Nutella, I find interesting the idea of being able to whip up a batch of the decadent chocolate-hazelnut spread within just a few minutes.

Ingredients:

  • 2 cups raw hazelnuts
  • 1 cup confectioners’ sugar
  • ½ cup unsweetened cocoa powder, such as Scharffen Berger or Ghirardelli
  • 3 tbs hazelnut oil, more as needed (could be vegetable oil, but flavor will be less intense)
  • ½ tsp vanilla
  • 1/8 tsp salt

Directions:

Heat the oven to 400 degrees.  Spread the hazelnuts evenly over a cookie sheet;  roast until they become aromatic, 8-10 minutes.  Transfer the nuts to a damp towel; rub to remove the skins.  Grind the hazelnuts to a smooth butter in a food processor, scraping the sides as needed, about 5 minutes.

Add the sugar, cocoa, oil, vanilla and salt to the food processor;  process until blended to the consistency of creamy peanut butter, about 1 minute.  If it is too dry, process in a little extra hazelnut oil.  Remove to a container;  cover. Refrigerate until needed.  Let come to room temperature before using.  It will keep for at least a week.

Makes: 1 ½ cups

Source: Chicago Tribune

Filed Under: Chocolate, Desserts, Italian, Sides Tagged With: , ,

No-Fail Hard-Boiled Eggs

October 12, 2009 By
Image Courtesy of Monster Guide

Image Courtesy of Monster Guide

The holidays are right around the corner and as you get ready for those much-loved deviled eggs, learn how to make hard boiled eggs that won’t disappoint AND won’t feature a grayish ring around the yolk.

  1. Place room-temperature eggs in a saucepan. Cover with cold water so there’s about 1-inch of water above the eggs.
  2. Put saucepan over high heat.  Allow to come to a boil, then immediately remove from heat.  Allow eggs to stand in hot water for 12 minutes.
  3. Drain hot water and replace with cold water.  Allow eggs to stand in cold water for 5 minutes.
  4. Place eggs in refrigerator for at least 30 minutes or up to 3 days prior to peeling.
Filed Under: Eggs, Sides Tagged With: , , ,

Quick and Easy Pan Fried Smashed Potatoes

October 11, 2009 By
Smashed Potatoes - Final Product

Smashed Potatoes - Final Product

These pan-fried new potatoes are so quick and easy to make that you can served them any night of the week.  This recipe works well with leftover potatoes that have been refrigerated.

Ingredients:

  • 8 small red-skinned new potatoes, boiled until just tender – about 10 minutes
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 tsp fresh parsley, chopped

Directions:

  1. Placed a cooled potato on a piece of paper towel.

    Smashed Potatoes - Step 1

    Smashed Potatoes - Step 1

  2. Fold a second piece of paper towel over the potato.  Press down on the potato with the palm of your hand, causing the potato to flattened slightly.
    Smashed Potatoes - Step 2

    Smashed Potatoes - Step 2A

    Smashed Potatoes - Step 3

    Smashed Potatoes - Step 2B

  3. Add oil and butter to a large, non-stick frying pan over medium-high heat.  Place smashed potatoes in the pan in a single layer and pan-fry for 4 minutes on each side.

    Smashed Potatoes - Step 4

    Smashed Potatoes - Step 4

  4. Add parsley and serve.

2 Servings.

Filed Under: American, Potatoes, Sides Tagged With: , ,

Crab-Stuffed Artichoke Hearts

August 17, 2009 By
  • 12 canned artichoke hearts (Reese brand, two 14-ounce cans)
  • 4 (6-ounce) cans lump crab meat
  • 5 tbs. butter
  • 2/3 cup finely diced bell peppers
  • 1 cup fine diced onions
  • 12 small fresh mushrooms, stems removed, caps thinly sliced
  • 2 tbs. lemon juice
  • 1 cup mayonnaise
  • salt & pepper
  • pinch cayenne pepper
  • 1 ½ tsp. Romano cheese
  • 1 ½ tbs. Parmesan cheese

Preheat oven to 450 degrees.  Drain the artichokes well.  Carefully open them to make a pocket for the stuffing and turn them upside down on paper towel to drain completely.

Drain the crab meat well.  Pick any shell bits.  Set aside.

In a large skillet over medium-high heat, melt 2 tbs. butter.  Add the bell peppers, onions, and mushrooms and sauté about 3 minutes until wilted but not brown.  Remove from heat and cool to room temperature.

While vegetables are cooling, mix together lemon juice, mayonnaise, salt, black and cayenne peppers in a nonreactive container.  Stir in cooled vegetables and crab meat, making sure all is well incorporated.

With a spoon, divide stuffing among the artichokes.  Cut the remaining butter into 12 slices and place on top of each artichoke.  Combine the cheeses and sprinkle over each heart.

Bake in center of oven 10-12 minutes or until lightly browned.

4 servings of 3 hearts.

Filed Under: Seafood, Sides Tagged With: , , ,

Bearnaise Sauce – Famous Steakhouse Version

August 17, 2009 By
  • ½ cup butter
  • 2 tbps tarragon vinegar
  • 2 tsp. lemon juice
  • 2 tsp. fine-chopped shallots
  • 1 tsp. dried tarragon
  • 2 large egg yolks
  • ¼ cup water
  • 2 tsp. chopped fresh tarragon

Melt the butter in a small saucepan and keep warm.

In another small nonreactive pan, combine the vinegar, lemon juice, shallots, dried tarragon, and a pinch of black pepper.  Bring to boil over medium-high heat.  Reduce heat and simmer until liquid is almost evaporated.  Cool slightly.

In top of double boiler, whisk together the egg yolks and water.  Place over bottom of double boiler with simmering water.  Whisk in the vinegar reduction.  Continue whisking constantly until the egg mixture thickens and temperature reaches 140 degrees.

Remove top of double boiler and continue whisking to cool slightly.  Whisk in the warm melted butter in a thin, steady stream.  Stir in the fresh tarragon.

4, ¼-cup servings.

Filed Under: Eggs, French, Sides Tagged With: ,
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