Flourless Chocolate Cake

I made this for Mrs. Jessica Silber Smith's baby shower today and promised to post the recipe. It is a delicious chocolate cake recipe (and gluten free!) that I reach for over and over again. There are only 4 ingredients. They are real ingredients and there's no funny substitutes to make it gluten free.

I regularly make this cake without the creme fraiche and raspberries (like today), but if you want an extra special presentation, the topping is super delicious too. The cake stores well for a couple of days at room temperature, but the topping should be added just before serving.

modified only very slightly from
The Art & Soul of Baking
by Cindy Mushet

serves 8 to 10 (at least)

Cake
10 ounces semisweet or bittersweet chocolate, finely chopped (I use chocolate chips)
1 1/4 sticks unsalted butter, cut into small pieces
5 eggs
1/2 cup sugar

Topping
8 ounces creme fraiche (I use sour cream)
1/4 cup heavy whipping cream
1 1/2 tablespoons sugar
1 teaspoon vanilla extract
1 teaspoon framboise or Chambord (optional, and I don't think I have ever included this)
1 pint raspberries

Chicken Fricassee with Morels and Thyme

Its morel mushroom season again! Hip hip hooray!! I was looking for new recipes for our haul of mushrooms this year and came up with this good one. 

Of course, we still made several of Morel Asparagus and Goat Cheese Tarts because that tart is probably the best recipe ever for these mushrooms, but we were pleasantly surprised with this Fricassee. And I'll keep this in my back pocket for future morel seasons to come!


Another great option for morels is the Springtime Quiche, but we seemed to skip this quiche this spring. Maybe we'll come back to it next year. The Springtime Quiche is a good option when you have only a few morels to cook with, as it only uses 6 or 8 mushrooms. 

Fresh morels!

Serves 4
Prep time: 15 minutes
Cooking time: 45 minutes
Adapted from Williams-Sonoma
http://www.williams-sonoma.com/recipe/chicken-fricassee-with-morel-mushrooms-and-thyme.html


Ingredients:
3/4 lb. fresh morel mushrooms, each halved lengthwise
1 chicken, about 3 1/2 lb.
1 1/2 tsp. kosher salt, plus more, to taste
1/2 tsp. freshly ground pepper, plus more, to taste
1 Tbs. sunflower oil
4 Tbs. butter
1/2 red onion, minced
1 1/2 Tbs. all-purpose flour
3/4 cup dry white wine
1 1/2 cups low-sodium chicken broth
4 fresh thyme sprigs (dried works fine too)
1/2 cup crème fraîche
1 Tbs. minced fresh chives

Beet Caprese Salad

Every spring I start to crave Caprese Salad, but the tomatoes never ripen soon enough to satisfy this springtime craving. This year I found some gorgeous beets at the farmers market AND this awesome recipe for a Beet Caprese. It was simple, but delicious! And we had mint in the herb garden too! So we used mint instead of basil. Lets call it Caprese inspired....barely...but still delicious!

Roasted Beet Salad alla Caprese
Servings: about 4
adapted from: The Curvy Carrot

Rob and Hazel tasting my yummy salad!

Ingredients

For the beets:
4 medium beets, scrubbed, trimmed, and dried
1 tablespoon extra-virgin olive oil
Salt and pepper, to taste

For the dressing:
2 tablespoons apple cider vinegar
Zest of one grapefruit
2 tablespoons grapefruit juice
1 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil

For the salad:
2 balls (4 to 6 ounces each) buffalo mozzarella
Sea salt, to taste
1/4 cup fresh mint leaves, sliced thinly

Note: the original recipe called for basil, which I think would be delicious, but we didn't have any basil in the garden yet and the mint leaves have just started growing again, so we used mint instead.

Curry Base (for Tikka Masala or other curry dishes)

Curry Base

Makes 12 cups which is enough for 4 batches of Tikka Masala.
from: http://myfancypantry.com/

The Spice Mix:
1 tablespoon turmeric
1 tablespoon ground cumin
1 tablespoon  coriander (seeds)
1 tablespoon paprika
1 small 1″ piece of cinnamon
3 cloves
1/4 tsp. ground nutmeg
2 green Cardamom pods- crushed
1 large bayleaf
Mix all spices together in a bowl. Set your masala mix aside.

Ingredients:
10 onions, sliced thin
1 carrot, peeled and chopped
1 red bell pepper, sliced
12 large cloves of garlic, finely minced
2 inch piece of fresh ginger, minced
2 cups chopped tomatoes
2 1/2 cups water
2 tbsp. vegetable oil
4 tbsp. ghee
salt/pepper to taste

Chicken (or Paneer) Tikka Masala

Rob and I made this for the 2013 Allegan Smack Down. We didn't win (in fact, I think we brought up the rear), but we have been making this again and again. We make both paneer and chicken versions of the recipe. And we serve it with cauliflower rice.

Restaurant Style Paneer Tikka Masala
adapted from: My Fancy Pantry
(serves 6, generously)

Curry Ingredients:

12-16 oz. paneer (homemade is best), diced and marinated (recipe below)
1 red bell pepper, chopped into large chunks
1 tablespoon ghee (sub. veg. oil)
1 tbsp vegetable oil
7 cloves garlic – smashed and diced fine
1 inch ginger – smashed and diced fine
3 green cardamom pods
4 whole cloves
1 inch piece of cinnamon
1/4 tsp. grated nutmeg
1 tablespoon cumin
1 tablespoon coriander powder
1 teaspoon turmeric
1 1/2 tablespoon garam masala
2 tablespoons tomato paste
red chilli powder, to taste –taste as you add!  Sometimes, less is more!!!!!
juice of 1/2 small lemon
3 cups curry gravy base – (recipe under separate post)
1/2 c. half & half
milk, as needed
1-2 tablespoons butter
1  handful of fresh coriander (cilantro), chopped
salt and pepper to taste


Paneer Tikka Marinade Recipe
1/4 c. plain yogurt
1/2 tsp. ground cumin
1 1/2 tsp. ground coriander
1 tsp. garam masala
1/4 tsp. turmeric
tiny pinch ground nutmeg
tiny pinch ground clove
tiny pinch ground cinnamon
chili powder, to taste
red food dye–optional
1 1/2 tbsp. oil
1 tsp. lemon juice

2013 Smack Down - Vietnamese Lemon Grass Chicken Wraps (Erin and Rob)

Lemongrass Chicken
From Howie Chan and Alison Markowitz-Chan
Makes 6 servings

This was also early enough in the night that Erin Fuller was still taking photos!



Ingredients:
1.5 pounds boned chicken thighs

Marinade:
4 cloves garlic, peeled
3 shallots, trimmed and peeled
1 stalk lemon grass, tough outer husks removed, ends trimmed, cut into 1.5 inch lengths
2 tablespoons rice wine or sake
1.5 tablespoons sugar
3 tablespoons fish sauce
1 tablespoon canola oil (or other light flavor oil)

Vietnamese dressing:
1 teaspoon crushed dried red chilies or dried chili flakes
juice of 5 limes
1.5 tablespoons minced garlic
.25 cup sugar
5 tablespoons fish sauce, or to taste

for wraps:
lettuce leaves, sturdy but flexible (we like butter lettuce)
vermicelli rice noodles
carrots
mint
lime
coarsely chopped dry roasted peanuts

2013 Smack Down - Tom Kha Soup (Nate and Erin)

Tom Kha Soup
Note: This was the winning course! And early enough in the night that Erin Fuller was still taking pictures ;)

Ingredients:
 4 stalks lemongrass
2 14-oz cans unsweetened coconut milk
2 cups vegetable stock
20 quarter-sized slices fresh galangal or 10 large pieces dried galangal
10 peppercorns
10 kaffir lime leaves
1 squash, about 1-1/2 pounds (butternut squash is great for this recipe)
6 ounces fresh mushrooms (shiitakes preferred), sliced
1 tablespoon thin soy sauce
1 tablespoon fish sauce
1 teaspoon salt
2 tablespoons fresh squeezed lime juice

Garnishes:
green onions, thinly sliced
Sambal oelek (red chile paste)
Cilantro

Method:
Clean the lemongrass stalks by removing and trimming dried hard root and brown leaves, reducing to clean stalks about 6 inches long including the bulbous base. Using the blunt edge of a cleaver blade or the side of an unopened can, bruise each stalk by whacking it firmly at 2-inch intervals and rolling it over to bruise on all sides. Cut into 2-inch lengths.

In a large saucepan combine the coconut milk and vegetable stock, and bring to a gentle boil over medium-high heat. Stir in the lemongrass, galangal, peppercorns, and lime leaves [you may want to put these in cheesecloth to make them easier to remove later]; adjust the heat to maintain an active simmer.

Cut the squash into bite-sized (peeled) pieces; you should have 3 to 4 cups. Add to the simmering soup along with the mushrooms. Increase the heat to medium-high and bring soup back to a gentle boil. Cook for 15 minutes, or until the squash is tender but still firm. [I prefer to roast my cubed squash first until it gets a little caramelized before I add it to the soup].

Remove the soup from the heat and use tongs to remove and discard the lemongrass, galangal or ginger, and lime leaves. Stir in the soy sauce, salt, lime juice, and fish sauce if you’re using. Taste and add more salt, soy sauce, or lime juice if you like. Transfer to a serving bowl and serve hot, garnished with cilantro, sambal oelek, and green onions.

The soup was served with Crispy Rice cakes. These were really finicky to make, but they're based loosely on this technique (and I served them with tamarind sauce): http://shesimmers.com/2012/09/nang-led-khao-tan-thai-sweet-crispy-rice-cakes-with-cane-sugar-drizzle

2013 Smack Down - Kueh Dadar (Kathy and Joe)

Kueh Dadar (Sweet Nonya Pancake Roll)
From All Recipes Asia website
Serves: 8

This sweet coconut stuffed pancake roll is usually served as a snack at teatime. It is also known as Kueh Ketayap.

Ingredients

For the batter:
6 pandan leaves
250 ml water
150 gm flour
1 egg, beaten
60 ml coconut milk
pinch of salt

For the filling:
300 gm grated coconut
150 gm palm sugar
2 pandan leaves
100 ml water
Butter

Preparation method
Prep: 20 mins |Cook: 20 mins

1. To make the filling:
Cut the palm sugar into chunks and place in pot with water and knotted pandan leaves. Bring to a boil then lower heat and add the grated coconut, mixing well. Keep stirring so the coconut doesn't burn and cook until almost dry and the coconut is moist. Transfer to a bowl and let cool.

2. For the batter:
Roughly chop the pandan leaves and put in blender with water and liquify. Strain with cheesecloth to get the pandan juice. Put the flour and salt into a mixing bowl. Pour in the egg, and slowly whisk in the coconut milk and pandan juice. Make sure the batter is not lumpy and add in a little more water if it's too thick.

3. Heat a little butter in a non-stick pan and ladle some batter to make a thin pancake. Cook and then flip the other side until it's done.

4. Place the pancake onto a plate and add a spoonful of filling down the center. Fold the right side over the filling, then fold both top and bottom in and roll the pancake from right to left.

NOTE: We added a drizzle of coconut cream for garnish.

2013 Smack Down - Sticky Rice with Mango (Kathy and Joe)

Sticky Rice with Mango (Thai)
Gourmet | June 1994
Yield: Serves 6

ingredients

1 1/2 cups glutinous (sweet) rice
1 1/3 cups well-stirred canned unsweetened coconut milk
1/3 cup plus 3 tablespoons sugar
1/4 teaspoon salt
1 tablespoon sesame seeds, toasted lightly
1 large mango, peeled, pitted, and cut into thin slices (at least 24)

preparation

In a bowl wash rice well in several changes of cold water until water is clear. Soak rice in cold water to cover overnight.

Drain rice well in a sieve. Set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more water if necessary).

While rice is cooking, in a small saucepan bring 1 cup coconut milk to a boil with 1/3 cup sugar and salt, stirring until sugar is dissolved, and remove from heat. Keep mixture warm.

Transfer cooked rice to a bowl and stir in coconut-milk mixture. Let rice stand, covered, 30 minutes, or until coconut-milk mixture is absorbed. Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.

While rice is standing, in cleaned small pan slowly boil remaining 1/3 cup coconut milk with remaining 3 tablespoons sugar, stirring occasionally, 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly.

To serve, mold 1/4 cup servings of sticky rice on dessert plates. Drizzle desserts with sauce and sprinkle with sesame seeds. Divide mango slices among plates.

NOTE: Used more sesame seeds.

2013 Smack Down - Flan (Kathy and Joe)

Flan, Philippine version

From friend Raelyn Joyce

1/2 cup sugar

6 egg yolks

1 big can evaporated milk

1 teas. vanilla

1 teas. lemon extract

1/4 teas. salt

¼ cup sugar

Dissolve sugar in milk. Stir in egg yolks until well mixed. Add other ingredients. Strain through a fine sieve, if you have one (not absolutely essential).

For container I use an aluminum ring pan. I put 1/4 cup of sugar and slowly melt the sugar in the pan directly on the burner on medium heat until it turns slightly brown or caramelizes. Watch that it doesn't burn. Swirl the melted sugar, light brown in color, in the bottom and sides of the pan. Then pour the eggs and milk mixture into the pan. Put the pan in a larger pan with about an inch of water and bake in a 350 degree heated oven for 35-45 minutes. For doneness, use a toothpick to see if it comes out clean. It should be slightly firm on the surface but not too dry that it starts to crack. It should be firm in the center especially.

NOTE: For the smackdown I cooked individual servings in muffin tins which required more carmalized sugar to coat the bottoms. I also reduced cooking time to 30 minutes in 325 degree convection oven.

2013 Smack Down - Burmese Chicken Coconut Soup (Ken and Sherry)

• Burmese Chicken Coconut Soup 
• serves 5
• From: http://www.seriouseats.com/recipes/2009/10/seriously-asian-burmese-chicken-coconut-soup-recipe.html?ref=search

   We don't seem to have any photos of the soup, but Erin Fuller took one of the wine! If my memory is right, thats because Ken and Sherry nailed the wine pairing! This was the highest rated wine of the night. 

• For the curry soup
• 1/2 medium onion, chopped
• 1 1/2 medium onions, finely sliced in half-rings
• 1-inch piece of fresh ginger, peeled and chopped
• 2 cloves garlic, chopped
• 1 pound chicken thighs, bone-in with skin attached, hacked into 1/2 inch chunks
• Salt and freshly ground pepper
• 2 tablespoons chickpea and/or fava flour
• 3 cups chicken broth
• 2 tablespoons vegetable oil
• 1/2 teaspoon cayenne pepper
• 2 teaspoons paprika
• 1/2 teaspoon turmeric
• 1 cup coconut milk
• 
  
• For the noodles
• 12 to 16 ounces lo-mein, rice, or pasta noodles
• 
  
• For the garnishes
• Lime or lemon wedges
• 4 scallions, cut into thin rounds
• 2 hard boiled eggs, cut crosswise into slices
• roasted chili powder

Procedures

1. 1
   Place the chopped onion, ginger, garlic, and 4 tablespoons of water into a blender. Puree until smooth.
2. 2
   Spread the cut-up chicken out on a plate. Sprinkle lightly with salt and pepper and let sit.
3. 3
   Place the flour in a bowl. Slowly add 1 cup of the chicken broth to mix well.
4. 4
   Heat a skillet over medium-high heat and add the oil. When the oil is hot, toss in the chicken and stir-fry until lightly browned. Some of the fat will render from the chicken skin. Remove the chicken with a slotted spoon.
5. 5
   Add the sliced onions to the pan and cook slowly, allowing the onions to caramelize over the course of five to seven minutes. Towards the end of that time when the onions are beginning to brown, add the turmeric and paprika.
6. 6
   In a pot suited for soups, add the chicken along with the juices that will have settled, the sautéed onions, the onion and ginger puree, and the remaining 2 cups of chicken broth. Carefully add the chickpea flour and broth mixture, mixing quickly so that the flour won't clump.
7. 7
   Bring the pot to a boil, then reduce the heat to low and simmer gently, uncovered, for 15 minutes. Season to taste with more salt, if needed.
8. 8
   Add the coconut milk. Stir to mix and return to a simmer. Serve with noodles and garnishes as desired.

2013 Smack Down - Chả Cá Thăng Long (Andrea and Marc)

Chả Cá Thăng Long (Vietnamese Style Fish with Turmeric & Dill)
Serves 4
From: http://theculinarychronicles.com/2011/05/09/cha-ca-thang-long-vietnamese-style-fish-with-turmeric-dill/ 

Ingredients:

For Fish:
1 Pound Firm White Fish, cut into 2 inch pieces
3 Tablespoons Vietnamese Fish Sauce
1 Teaspoon Turmeric Powder
1 Tablespoon Fresh Garlic, finely minced
½ Tablespoon Fresh Ginger, finely grated
2 Tablespoons Shallots, finely diced1 Tablespoon Fresh Dill Fronds, chopped (for marinade)
¼ Teaspoon Black Pepper
4 Scallions, sliced into 2 inch segments1 Small White Onion, sliced 
1 Large Bunch of Dill, without stems3 Tablespoons Vegetable Oil, divided

Accouterments:
½ Cup Peanuts, toasted and roughly chopped
Fresh Dill Fronds, chopped
Red Thai Chiles, diced
Chili Paste
Nước Chấm (fish dipping sauce) or Mắm Nêm (fermented anchovy dipping sauce)
1 Package Vermicelli Noodles, boiled according to package directions

In a large bowl, mix fish sauce, turmeric, garlic, ginger, shallots, dill fronds, and black pepper. Add fish and mix well. Cover the bowl with plastic wrap and refrigerate for 1-2 hours.

In a large skillet, heat 1 tablespoon of oil. Cook the white onions until lightly golden. Add 1/3 of the dill and ½ of the sliced scallions. Sauté for an additional 1-2 minutes. Plate the onions, scallions and dill on a serving platter.

Remove fish the refrigerator and drain off the marinade. Using paper towels, pat off any excess liquids. Using the same skillet, heat the remaining oil to medium high. Pan fry the fish—about 3-4 minutes on each side until the fish is evenly browned. Plate the fish on top of the bed of cooked onions, scallions and dill. Immediately top with the remaining fresh dill and scallions. Sprinkle peanuts on top and serve immediately with vermicelli noodles and sauces.