Tiramisu

Hands-on: 45 min. 2 hr.45 mi

We like our coffee uberstrong here-you can also substitute 1.5 cups strong brewed coffee mixed with a tablespoon of instant expresso.

Ingredients

1.5 cup of water

½   cup ground dark roast coffee

½   cup sugar, divided

3     large egg yolks

 2    tablespoons kahlua (coffee-flavored liqueur),divide

5     large egg whites

2     tablespoon water

8     ounce 1/3-less-fats cream cheese, softened

2      ounces mascarpone cheese, softened

24    crisp Savoyard ladyfingers   (1[7-ounce] package)

¾     ounce bittersweet chocolate, finely grated

Preparation

1.       Bring  1½  cups of water to a boil, and remove from heat. Add coffee, cover and let stand for 10 minutes. Strain through a cheese cloth-lined sieve into a medium bowl, discard solid .cover and refrigerate until needed.

2.       Combine ¼ cup sugar, egg yolk and 1 tablespoon kahlua in top of a double boiler, string well with a whisk . cook over simmering water, whisking constantly, until thick and candy thermometer registers 60 degrees (about 9 minutes). Remove from heat, refrigerate 10 minutes.

3.       Place egg white in the bowl, beat with a mixture until medium peaks form. Combine the remaining ¼ cup sugar and 2 tabletspoon of water in a small saucepan, and bring to a boil. Cook without stirring  until the candy thermometer reads 250 degrees .with mixer on low speed carefully pour hot  syrup over egg whites gradually increase the speed to high, beat for 2 minutes or until stiff peaks form (do not over mix)

4.       Combine egg yolk mixture, cream, cheese, and mascarpone cheese in a large bowl, and beat with a mixture at a medium speed until smooth. Gently stir one-fourth of egg white mixture into cream cheese mixture, gently fold remaining egg white mixture into cream cheese mixture.

5.       Add remaining 1 tablespoon kahlua to coffee. Quickly dip 12 ladyfingers into coffee mixture, arrange in the bottom of an 11*7-inch baking dish. Spread a half cream cheese mixture over lady fingers. Sprinkle with a half of chocolate. Repeat procedure with the remaining lady fingers, coffee mixture, and cream cheese mixture. Sprinkle with remaining chocolate. Cover and chill at least 2 hours.

Read More

No comments

Sausage, Fennel, and Ricotta Pizza

With Arugula and Mushroom salad

Ingredient

12 ounces refrigerated fresh pizza dough

1 (4 ounce) link Italian turkey sausage

1 cup thinly sliced fennel bulb

1 tablespoon extra-virgin olive oil

1/3 cup part-skim ricotta

1 teaspoon minced fresh garlic

1/3 cup thinly sliced red onion

2 teaspoons fennel seeds

½ teaspoon crushed red pepper

½ teaspoon freshly ground black pepper

1/8 teaspoon kosher salt

Preparation

1.       Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500⁰ (keep pizza stone or baking sheet in oven as it preheats). Let pizza dough stand at room temperature, covered, while oven preheats

2.       Heat a large nonstick skillet over medium-high heat. Remove casing from sausage. Add sausage to pan; cook 4 minutes or until lightly browned, stirring to crumble. Add fennel bulb; cook 4 minutes or until tender

3.       Roll pizza dough into a 16-inch oval on a lightly floured surface. Carefully remove pizza stone from oven. Sprinkle cornmeal over pizza stone; place dough on pizza stone. Brush dough evenly with oil. Sprinkle sausage mixture evenly over dough, leaving a 1-inch border. Combine ricotta and garlic in a small bowl; top pizza with teaspoonfuls of ricotta mixture. Sprinkle red onion and remaining ingredients evenly over pizza. Bake at 500⁰ for 11 minutes or until golden. Cut into 8 slices

 

Read More

No comments

Stuffed French Toast

Ingredients

Batter

¾ cup soy milk

1 package (12 ounces) silken-style tofu, soft

1 teaspoon cinnamon

1 tablespoon vanilla

8 pieces Texas toast

Stuffing

1 cup vegan cream cheese

¼ cup canned peaches diced

Preparation

1.       Combine cream cheese and peaches and mix well. Split bread to form a pocket. Spread inside thinly with cream cheese and stuff with peaches

2.       In blender, blend batter ingredients until smooth, adding more liquid if necessary. Spread prepared bread with mixture until completely wet.

3.       Cook on medium high in well-oiled pan

Read More

No comments

Beets with shallot vinaigrette

You can use red or golden beets

Ingredients

1 ½ pounds halved peeled beets

2 tablespoons sliced shallots

1 ½ tablespoon red wine vinegar

1 tablespoon extra virgin olive oil

½ tablespoon Dijon mustard

¼ teaspoon freshly ground black pepper

1/8 teaspoon salt

Preparation

1.       Wrap beets in parchment paper. Microwave at high until tender (about 7 minutes). Let stand 5 minutes. Cut into 1-inch pieces.

2.       Combine shallots and remaining ingredients in a medium bowl; stir well with a whisk. Add beets; toss gently to coat. 

Read More

No comments

Open-Faced Eggplant Sandwiches

Here is the key to a speedy dinner: while the eggplant broils, toast your bread slices in a toaster oven

Ingredients

½ cup lower-sodium marinara sauce

1/3 cup all-purpose flour

2 large eggs, lightly beaten

1 cup panko (Japanese breadcrumbs)

1 medium eggplant, cut crosswise into 8 ( ½ inch-thick) slices

¼ teaspoon kosher salt

Cooking spray

4 (1-ounce) slices country wheat bread, toasted

12 large basil leaves

4 ounces fresh mozzarella cheese, shredded

Preparation

1.       Preheat broil to high

2.       Place marinara in a microwave-safe measuring cup. Microwave at high for 2 minutes or until hot; keep warm

3.       Place flour in a shallow dish. Place eggs in another dish. Place panko in another. Sprinkle eggplant evenly with salt. Dredge both sides of eggplant slices in flour; dip in egg, and dredge in panko. Place breaded eggplant slices on a baking sheet coated with cooking spray. Broil eggplant 3 minutes on each side or until highly browned. Transfer eggplant slices to plate. Place bread slices on a baking sheet; top each slice with 1 basil leaf. Place 1 eggplant slice over each leaf; top eggplant with 1 basil leaf and ½ ounce of cheese. Top cheese with remaining slices of eggplant; finish with ½ ounce of cheese over each eggplant slice. Broil eggplant stacks 3 minutes or until cheese is lightly browned and bubbly. Spoon 2 table spoons marinara over each serving. Top with remaining basil leaves.

Read More

No comments

Homemade Pita Chips

Wow!! Today I passed by the kitchen and there is something that caught my attention and thought could share with you. Pita chips are so delicious and this one in particular is prepared with red pepper dip.  Below have decided to share with you how to prepare the recipe;

2 (6-inch) whole-wheat pitas

Cooking sprays

¼ teaspoon salt, divided

¼ teaspoon paprika

1 cup bottled roasted red bell peppers

¼ cup Marcona almonds or dry roasted almonds (about 1 ¼ ounces)

1 tablespoon extra-virgin olive oil

1 ½ teaspoons red wine vinegar

1 teaspoon minced fresh garlic

½ teaspoon ground cumin

1/8 teaspoon ground red pepper

1/8 teaspoon freshly grounded black pepper

1.       Preheat oven to 400⁰

2.       Cut each pita into 16 wedges. Carefully peel apart each wedge to make 2 thinner wedges. Arrange wedges in a single layer on a baking sheet coated with cooking spray. Lightly coat wedges with cooking spray; sprinkle with ⅛ teaspoon salt and paprika. Bake at 400⁰ for 6 minutes or until lightly browned and crisp.

3.       While chips bake, combine bell peppers and remaining ingredients in a blender; add remaining ⅛ teaspoon salt. Blend until smooth. Serve with chips

Read More

1 comment