The Daily Dish

Best Chocolate Tart

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Best Chocolate Tart

Chocolate Tart
(Photo: Carl Tremblay)

Serves 12

Toasted and skinned hazelnuts can be substituted for the almonds. Use good-quality dark chocolate with a cacao percentage between 60 and 65 percent; our favorites are callebaut intense Dark chocolate, L-60–40nV, and Ghirardelli 60% cacao Bittersweet chocolate. Let tart sit at room temperature before glazing in step 6. The finished tart can be garnished with chocolate curls or with a flaky coarse sea salt, such as Maldon. Serve with whipped cream, if you like, and substitute cognac for the vanilla extract.

Crust
1 large egg yolk
2 tablespoons heavy cream
1/2 cup sliced almonds, toasted
¼ cup (1¾ ounces) sugar
1 cup (5 ounces) all-purpose flour
¼ teaspoon salt
6 tablespoons unsalted butter, cut into 1/2-inch pieces.

Filling
1¼ cups heavy cream
1/2 teaspoon instant espresso powder
¼ teaspoon salt 9 ounces bittersweet chocolate, chopped fine
4 tablespoons unsalted butter, cut into thin slices
and softened
2 large eggs, lightly beaten, room temperature

Glaze
3 tablespoons heavy cream
1 tablespoon light corn syrup
2 ounces bittersweet chocolate, chopped fine
1 tablespoon hot water

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John “Doc” Willoughby's Grilled Sweet Potatoes

By Chris Schlesinger
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sweet potatoe
PHOTO: Scott Phillips
Serves 4 to 6 (side dish)
 
Molasses and orange juice are a deep-bright blend that, with a touch of allspice, brings a more complex flavor to sweet potatoes.
 
Ingredients  
4 medium sweet potatoes (about 2 lb.)
2 Tbs. molasses
2 Tbs. fresh orange juice
1 Tbs. unsalted butter, melted
Pinch allspice
Kosher salt and freshly ground black pepper
Vegetable oil, for the grill rack

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Sea Scallop with Pumpkin Seed Pipian

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DJ Henry and siblings
Sea Scallop with Pumpkin Seed Pipia

Ingredients 
5 medium dry sea scallops
½ cup pumpkin seed pipian
1 piece of Huitlacoche flan
3 pieces of Caramelized chayote
3 tbsp of vegetable oil
1 Cilantro sprig
Kosher Salt to taste                                               
 
Method:
1.     Heat oil in a sauté pan
2.     Meanwhile, season the scallops with salt
3.     Cook the sea scallops until they are nicely browned on one side
4.     Turn and cook until cooked through and browned on the second side
5.     In a large bowl, place the chayote fanned out like spokes on a wheel in the center of the plate
6.     Place the flan on top of the chayote in the center of the plate
7.     Heat in an oven safe pan until  warm through the flan and chayote
8.     Remove the plate and ladle thae sauce around
9.     Place the scallops around the plate as in photo
10.  Top flan with a cilantro sprig.



chef duyen

Chef Joe Quintana, the Regional Executive Sous Chef at Rosa Mexicano shared this recipe with us to help us celebrate a holiday popular in Mexico: El Dia de los Muertos, or Day of the Dead. Find more autumn-inspired dishes and the spicy drink El Diablo Ahumado (The Smoky Devil) on their menu this month.


Rosa Mexicano's Fall Guacamole

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guacamole
Fall Guacamole

Makes 4 to 6 servings

Ingredients:
1 medium Bartlett pear, peeled, cored and cut into 1/2-inch cubes
1 medium crisp-tart apple, peeled, cored and cut into 1/2-inch cubes
2 teaspoons vegetable oil
2 tablespoons minced white onion
5 tablespoons chopped cilantro
2 teaspoons seeded, minced jalapeno pepper, or more to taste
1 teaspoon kosher salt, plus more as needed
Flesh of 3 to 4 medium ripe but firm Hass avocados, cut into large chunks
3 tablespoons diced plum tomato
1/4 cup pomegranate arils (seeds)
1/4 cup toasted, chopped almonds (see NOTE)


Directions:
Preheat the oven or toaster oven to 350 degrees. Line a baking sheet with aluminum foil. Spread the cubed fruit on the baking sheet. Drizzle with the oil and toss to coat evenly. Roast for about 10 minutes until lightly browned on the edges and somewhat softened. Transfer to a mixing bowl. Meanwhile, combine 1 tablespoon of the onion, 3 tablespoons of the cilantro plus the jalapeno and the teaspoon of salt in the bowl of a molcajete or in a mortar and pestle to form a pastelike consistency. Transfer to the mixing bowl.

Gently fold in the avocado, keeping it in as large pieces as possible. Add the tomato, the remaining 2 tablespoons of cilantro, the remaining tablespoon of onion, the pomegranate seeds and the toasted almonds; fold in gently.Taste and add salt as needed.
Serve right away, or place a piece of plastic wrap directly on the surface of the guacamole and refrigerate for up to 3 hours.

NOTE: Toast the almonds in a small dry skillet over medium-low heat for a few minutes, shaking the skillet to keep from scorching the nuts. The almonds should be lightly browned and fragrant. Cool before using.




chef duyen

Chef Joe Quintana, the Regional Executive Sous Chef at Rosa Mexicano shared this recipe with us to help us celebrate a holiday popular in Mexico: El Dia de los Muertos, or Day of the Dead. Find more autumn-inspired dishes and the spicy drink El Diablo Ahumado (The Smoky Devil) on their menu this month.


Chef McClelland's Pot-au-Feu of Poussin

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scallops

 
5 shallots, minced
1/4 cup port
1 cup chicken broth
One 750-ml bottle Pinot Noir
1 bouquet garni (see below)
3 whole black peppercorns
3 Cornish game hens, washed and patted dry, legs trussed
2 leeks, washed and cut into thirds
12 carrots, peeled and cut into chunks
12 turnips, peeled and cut into chunks
12 fingerling potatoes
3 celery stalks, cut into thirds
12 pearl onions
1 pound grade A foie gras
1 tablespoon minced fresh flat-leaf parsley
1 tablespoon fresh thyme leaves
1 tablespoon minced fresh sage
Salt and freshly ground black pepper
 

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Chef Blessing's Cherry Chipotle Braised Beef Short Rib Taco

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taco
Yield: 6 portions, 3 tacos per person

Ingredients
4-5 cups braised beef Short Ribs
18 each 4 inch fresh corn tacos
2 cups shredded ice berg lettuce
½ cup picked Cilantro leaves
1 cup pickled red onions
 
For the Short Rib
8 boneless beef short ribs (about 6 ounces each)
3 tablespoons kosher salt
2 tablespoons black pepper
4 tablespoons olive oil
2 cups chopped onions
2 cups chopped celery
2 cups chopped carrots
2 cups red wine
1 can chipotle in adobo, 4 oz 
2 cups black cherry juice
1 head garlic, papery outer husks removed, cut in half (about 12 cloves)
2 sprigs fresh rosemary
4 sprigs fresh thyme
Chicken stock, enough to cover ribs (about 32 ounces)

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About The Daily Dish

The Daily Dish brings you regular recipes from public media's favorite chefs.

About the Author

More Recipes from Festival Chefs


Jody Adams' Lentils, Sausages & Grapes
David Blessing's Short Rib Tacos
Chris Coombs Cider Braised Duck Leg
Jose Duarte's Lobster Causa
Jeff Fournier's Cherry Tomato Puttanesca
Rich Garcia's Trash Fish Minestrone
Will Gilson's Smoked Bluefish
Will Gilson's Stuffies
Deborah Hughes & Mary-Catherine Deibel's Red Pepper Soup

Frank McClelland's Pot-au-Feu of Poussin
Brendan Pelley's Seared Scallops
Robert Sisca's Monkfish


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