My Best Decadent Dessert... Chocolate Truffle Tarts With Raspberry Sauce And Fresh Berries

Since I've always been on a diet as far back as I can remember, I've never been a big fan of making or eating desserts. I'm sure my children would tell you the only desserts we ever had here were fruit or Flan. Sometimes Jell-O or the occasional batch of chocolate chip cookies. Those days are history. Now that I'm 57 I've decided that I'm going to enjoy everything I possibly can, including desserts. I'm just going to have to go without other things sometimes and exercise more. Maybe. Or not.

So, as Valentine's Day draws near I look at dessert recipes for weeks before finally deciding what to make for Mr. Snooty on Valentine's Day. This year was my turn to do dinner and I really wanted to make him drool this year. Mission accomplished. Let me just say that I hit the proverbial jackpot with this recipe. Every bite was like a sexual personal orgasm. Neither of us could do more than make Mmmmm sounds the entire time we were finishing our dessert.


This was originally a Tyler Florence recipe only he didn't serve it with fresh whipped cream and/or a raspberry sauce. However, dues must be paid for this fabulous dessert. Otherwise, I'd never have come up with all this on my own. Tyler Florence totally rocked my world with this delicacy! 

Luckily, the recipe makes enough for 6, so we were able to do it all over again last night and tonight. Sometimes I truly amaze myself. I couldn't wait to share this with you, so I'm posting it on my cooking blog as well as here on my regular blog. If I can make this masterpiece, then anyone can, trust me. I changed the recipe up a little and the result was sheer perfection. This is seriously the best dessert I've ever made.



Chocolate Raspberry Truffle Tarts Adapted From Tyler Florence:


Ingredients For Shells:


1 -1/2 cups of finely crushed chocolate wafer crumbs (just use Oreos without the center if you can't find wafers)

6 tablespoons of butter, melted



Ingredients For Chocolate Truffle Mix:


3/4 cup heavy cream

8 ounces of good-quality (70%) semi-sweet chocolate, finely chopped

1 teaspoon of pure vanilla extract (I used rum extract and it was even better than vanilla)


1/4 cup cocoa powder, for dusting



Ingredients For Topping:


1 cup whipping cream


2 -3 teaspoons granulated sugar


1 teaspoon pure vanilla


1 small container of fresh raspberries, rinsed and dried




Directions:


1. Use fork to combine melted butter and crushed chocolate wafers.


2. Spray the inside of six (6) cups of a muffin pan with vegetable cooking spray

 

3. Line each of the six cups with a large square of either parchment paper or wax paper. (I tried both and they both worked perfectly. Press the liners with a small (like a juice) glass to press them into place. Make sure there is enough overhang on each one to lift out when they are ready.


4. Fill each of the 6 muffin cups with the crushed wafer and butter mixture and use small juice glass to press into shape. The mixture should go up the sides about 1-1/2", but not all of mine did and they were just fine.


5. Place muffin tin in refrigerator until the chocolate truffle recipe is prepared.


6. Heat cream over medium low heat until it comes to a simmer. Place finely chopped chocolate in a small bowl and pour heated cream over chocolate. Allow to stand for 10 minutes.


7. When time is up, whip the cream and chocolate with a whisk until blended. Let stand at room temperature for one hour. When hour is up beat the mixture as fast as you can or use medium setting on a hand mixer until mixture thickens and lightens in color. I suggest a hand mixer.



8. Remove muffin tin from refrigerator. Place one raspberry in the bottom center of each cup.

9. Fill a pastry bag with chocolate truffle mixture (or you can use a plastic baggie with the corner snipped off) and fill each of the 6 cups with the mixture. Be sure to lick or suck out the rest of the mixture. You won't want to waste it, trust me.


10. Place muffin tin back into fridge for at least one hour.


11. Meanwhile, you can make the raspberry sauce (recipe follows) and then the whipped cream.



Raspberry Sauce:


Ingredients:


1 - 12 ounce package of frozen raspberries, thawed

1/4 cup sugar

3/4 teaspoon cornstarch

2 tablespoons water

Directions:


1. Place thawed raspberries in a strainer (or sieve) over bowl and press lightly to extract juice. (If you press too hard the seeds will come through and you'll have to strain it again with cheesecloth in a strainer).


2. Transfer juice to a small saucepan; add sugar and cook over medium high heat until hot, about 3 minutes.


3. Meanwhile, mix water and cornstarch until combined.


4. When raspberry mixture is hot, slowly whisk in cornstarch. Bring to a boil and cook 2 minutes or until thickened. Allow to stand at room temperature until ready to use.


Final Assembly:

 

1. Pour 2 to 3 tablespoons of raspberry sauce over one half side of the dessert plate.


2. Carefully remove the chocolate truffle filled cups by the paper overhang, removing paper and place on top of raspberry sauce.


3. Drop 2 to 3 large dollops of whipped cream on top and one side, adding a few fresh raspberries.


4. Using a small strainer, dust lightly with the cocoa powder, which I completely forgot to do before taking the pictures.

Comfort Food: Hearty Buffalo Chili, Texas Style

In this house we love beef chili, but we now love buffalo chili even more. Although we only have it in the winter, Chili is one of the best dishes for warming up your body when you have a chill. (Lord knows the summer months in menopause are bad enough.) It's also a well used leftover when poured over the top of the tamales my housekeeper makes for us as well as on hot dogs and in Frito Pie. So, there is no possibility of throwing out the leftovers, unless you're the wasteful type. There are many other uses for it too.

Actually, this recipe is all about conforming it to your own taste and/or preferences. Have fun with it and try different things.

So, here I offer you my version of Chili con Carne:


Ingredients:

1 lb. of ground bison (buffalo), ground sirloin, or beef tips, whichever you prefer

1 large yellow onion, diced 

4-5 cloves of garlic, pulverized

1 can Rotel chiles and tomatoes

1 12-ounce can tomatoes, diced

1 12-ounce can tomato sauce

1/4 cup chili powder

1 tablespoon ground cumino

1/4 teaspoon paprika

1/2 teaspoon red cayenne pepper (or to taste)

1/2 to 1 teaspoon salt (adjust to taste)

1/2 cup beef broth

1/2 cup of red wine


Directions:

1. Brown beef or buffalo in a dutch oven until just done. While there is still some fat left in pan, add onion and brown. Just before onions are cooked, add the garlic & cook a couple more minutes

2.  Add Rotel, diced tomatoes, tomato sauce, chili powder, ground cumino, paprika, cayenne, salt, and beef broth.

3. Simmer for at least 2 hours.

4. Add wine 10 minutes prior to serving.
 
5. If you must add beans, please do it separately.

6. Serve in bowls sprinkled with onions and cheese, with cornbread or saltine crackers.

7. If chili is too thin add some flour mixed with hot water. If too thick, add more beef broth.

8. All throughout cooking, be sure to taste, taste, taste!
 
9. Serve in bowls topped with chopped onions and grated cheese. Poof! Your chill is now gone.


Bon Appetit Pardner!

Bananas Foster.... A Trip Back In Time

Honestly, I had not had Bananas Foster since I was a young girl, but suddenly came down with the worst craving for them after seeing an e-magazine recipe for them. Suddenly, I had to have them and could not wait. Oddly enough, I was stuffed after dinner and not all that hungry. However, the bananas were beginning to turn brown and spotty, so I decided to go ahead and make it even though Mr. Snoots had already retired for the evening.


I cannot begin to tell you how absolutely divine they were. I ended up eating my portion as well as that of Mr. Snoots. You snooze, you lose, right? So, here is this divine recipe:


Bananas Foster:

Ingredients:


4 under ripe bananas (sliced in half lengthwise & those sliced in half)

2 tablespoons unsalted butter

1/4 cup brown sugar

1/4 teaspoon allspice

1/2 teaspoon of freshly ground nutmeg (although it's fine to use the store-bought powder)

1 tablespoon banana liqueur

1/2 cup dark Jamaican rum

1/4 cup of cheap brandy

1/2 teaspoon finely grated orange zest


Directions:

Melt butter in a 10-inch heavy skillet over low heat. Add brown sugar, allspice and nutmeg and stir until sugar dissolves. Add banana liqueur and bring sauce to simmer. Add bananas and cook for 1 minute on each side, carefully spooning sauce over bananas as they are cooking. Remove bananas from pan to a serving dish. Bring sauce to a simmer and carefully add the rum. If the sauce is very hot, the alcohol will flame on its own. If not, using stick flame, carefully ignite and continue cooking until flame dies out, approximately 1 to 2 minutes. If sauce is too thin, cook for 1 to 2 minutes until it is syrupy in consistency. Add orange zest and stir to combine. Immediately spoon the sauce over bananas and serve. Serve with waffles, crepes, or ice cream.

You can serve it over ice cream or cake or yogurt, but don't bother. It is absolutely fabulous all on its own. You can thank me later....

Homemade Kahlua... Nothing Could Be More Simple

For the last (I don't know how many) years I've been giving pretty much the same thing to everyone, every year, for Christmas. One glass jar of peach jam and one glass jar of my hot chow-chow. This is the year I finally decided to *change things up*, for which I'm sure the recipients will appreciate the upgrade. Anything gets boring after monotony, right?

Although I hadn't planned on making the Chow-Chow this year, a friend dropped dozens of green tomatoes in my lap, so I have a sufficient amount of that for the Christmas *goodie bag*. However, I didn't make Peach Jam this year so I decided I'd make Kahlua and present them in really gorgeous blue glass bottles. When I ran out of those I used some old Grolsch beer bottles that I'd been saving for just this project (who knew?). They also had the same kind of closures, which is perfect.

I found the blue glass bottles with tops on line at Quality Wine & Ale Supply for approximately $4.50 each (when buying a case, including shipping costs). Of course, it's like trying solve a Rubik's cube puzzle getting the hardware on the bottle properly but I did eventually figure it out (a no-brainer really - duh).

Anyhoo, here is the easiest ever recipe for making your own Kahlua at home:

INGREDIENTS:

3-1/2 cups of sugar

1/2 cup instant coffee

3 cups water


1/4 teaspoon salt


2-1/2 cups of 100 proof vodka (or 80 proof if you prefer)


2 vanilla beans (slit to expose the seeds) or 1 tablespoon of real vanilla extract


Directions:

1. In a 3-4 quart saucepan, stir sugar and coffee. 

2. Add water and salt, heating over a high heat until sugar dissolves.

3. Bring to a boil.


4. Reduce heat and boil gently for 1 hour.


5. Remove from heat.


6. Allow to cool for at least an hour.

7. Stir in vodka and vanilla, then bottle.



Give to friends and family and enjoy the compliments. One of my favorites ways to serve my Kahlua to guests is to pour it over homemade (or not) vanilla ice cream...

Seven Layer Dip... Always A Crowd Pleaser

This last weekend I was invited to the annual Desert Duffer Gals Christmas Pajama Party & Gift Exchange, for which we are required to bring our best dish. So, I took Seven Layer Dip, which everyone loves. This is my group of gal pals that makes up our golf tournament club, including our husbands. However, the guys aren't invited to this soiree.




Everyone wears PJ's, brings a gift worth $25.00 or less, and stealing of said gifts is allowed, to a limit. The food is always to die for and we have always have Mimosas as well as whatever other libations are presented to us.




So, I decided to make Seven Layer Dip this year and it was a huge hit. I barely had any left for bringing home to the hubby. Hope you're excited because here it is:




Seven Layer Dip:



Ingredients:



1 (1 ounce) package of taco seasoning


1 (16 ounce can) refried beans

1 (16 ounce) container of light sour cream


1 (16 ounce) container salsa


1 large tomato, chopped


2 bunches of green onions, finely chopped


2 packages of ready made guacamole


2 cups of Monterrey Jack & cheddar cheese, grated


1 (6 ounce) can of chopped black olives

1. Begin by blending the salsa with the refried beans. Spread on dish for the bottom layer.


2. Blend taco seasoning in with sour cream.

3. Spread sour cream mixture over refried beans.


4. Spread guacamole over sour cream mixture.

5. Sprinkle chopped tomatoes over dish.

7. Sprinkle green onions over dish.


8. Next, add the cheese mixture.


9. Sprinkle the chopped black olives over the entire dish, evenly.




Serve with sturdy corn chips or tostados.

Sit back and bask in the light of all the compliments you'll receive.

.....

When In Rome, Do As The Romans Do.... Eat Bufala Mozzarella

I took a two week trip to Italy with another married lady friend in mid September, where I fell in love with food and eating again. Having struggled with my bouncing-ball-weight for more than 50 years, and having tried every diet available to woman, I suddenly learned to appreciate truly enjoying what I eat once again. Frankly, I'm not sure I ever had before. It was really refreshing for my soul. I could honestly get used to it except that I have no hilly streets or long steps to climb here, which seemed to be the key factor in eating what I wanted in Italy. Nor do I have anyone encouraging me to eat more. 

My friend and I rented a flat in the south of Rome, away from all of the normal madness of the tourist traps, in an attempt to create what we envisioned to be *the true Roman Experience*, which it was. It really was except that I had envisioned the 1950's and 1960's Italy, but today's Italy and the Euro make it a very different world indeed.

At any rate, my most favorite of all things edible in Italy was Bufala Mozzarella, which our lovely 75 year old neighbor (Gino) treated us to, several times, along with his homemade Limoncello. One night he invited us to dinner and after the caprese salad we dined on the most incredible tiny sea bass stuffed with the bufala mozzarella (made from Water Buffaloes). We felt truly honored to eat in the home of a native Roman, even if he was Sicilian by birth. He was quite the character and by far the most interesting person we met while in Rome. He seemed Hell-bent on making sure we had enough to eat, which proved to be the natural order of things since he was such an amazing chef.

So, before we even recovered from the jet lag, upon arriving back home in Texas, I attempted to re-create what we were introduced to. First of all, I present you with Caprese Salad:

Caprese Salad:

2 large fresh tomatoes, sliced to desired thickness (mine were from the farmer's market)

10-20 large fresh leaves of basil (dried will do if you find yourself in a pinch, like me)

bufala (or at least fresh) mozzarella, sliced to desired thickness

Balsamic vinegar, to taste

extra-virgin olive oil, to taste

sea salt, to taste

freshly ground black pepper, to taste

Directions:

Assemble ingredients in layers, except for the last four ingredients.

In a small bowl combine balsamic vinegar, olive oil, salt and pepper with a whisk and pour over the top of each plate.

Serve immediately with a good Italian wine, as a first course.

Alright, I might as well admit here that I was so overcome with jet lag, I wasn't able to make it to the market for fresh basil, and I had to use dried. So sue me. It was still quite good.......

Potato Latkes (Pancakes)... What Could Be Better?

Since I've had this whole ongoing love affair with potatoes roughly since birth, I thought I'd share this lovely recipe for potato latkes (pancakes) with you today. Yes, it's true that I've been missing in action for like 5 months, but I'm back, so get over it. Now, let's get on with the recipe.


GRATED POTATO LATKES (PANCAKES):


INGREDIENTS:


4 medium (about 8 oz.)  Idaho potatoes, peeled and grated

2 eggs, beaten

1/4 - 1/2 cup all purpose flour

1/4 cup grated yellow onion

1 teaspoon of salt

1/2 teaspoon ground black pepper

2 Tablespoons finely chopped chives

1/4 cup vegetable oil


DIRECTIONS:

1. Mix first 7 ingredients, adding more flour if batter is too thin.

2. Drop large spoonfuls into pre-heated vegetable oil, about 3 per batch. Flatten out with spoon as quickly as possible.

3. Cook for 2-3 minutes over medium high heat or until golden brown.

4. Remove from pan and place on paper towels in warm oven.

5. Repeat until batter is gone.

6. Serve with dollop of sour cream on top, sprinkled with chopped fresh chives, or your favorite dipping sauce.

Memphis Style Ribs With Mashed Potato Salad.... Memorial Day Celebration!

It's always such a relief when warm weather finally arrives and this year it's more of a relief than ever. Memorial Day weekend is the beginning of warm weather, which also signals the onset of cooking on the grill, which is just about my favorite way to cook most things edible. So, it only stands to reason that one of my first grilled meals of the summer season includes spare ribs. We love them in this house. And frankly, you just can't have ribs without having the traditional potato salad or coleslaw, right?


There must be at least a bazillion different ways to cook ribs (and I love them all) but today my ribs are done in the Memphis style.  

There are also just as many recipes for potato salad, but this is my favorite. I know I must be weird but I just don't like potato salad with the big ole chunks of hard potatoes. It probably has something to do with all the tooth and gum trouble I've had lately. However, I've always preferred my own potato salad to anyone else's.

Memphis Style Barbecued Ribs:

Ingredients:

3 lbs. of pork spare ribs

For Rub:
4 teaspoons paprika
2 teaspoons salt
2 teaspoons of freshly ground black pepper
1 teaspoon of cayenne

For Sauce:
2 cups ketchup
2 cups chopped onions
1 cup red wine vinegar
4-5 cloves of garlic, smashed
1/4 cup yellow mustard
1/2 cup brown sugar
1-2 teaspoons of Louisiana hot sauce

Directions:

1. Prepare ribs by removing the membrane on the underside and any loose meat or fat. 

2. Prepare smoker or grill. You will want to hold a temperature of around 225 degrees F for 4 to 6 hours.

3. Season ribs with Memphis rub and place on grill or smoker.

4. While ribs are cooking, make barbecue sauce. Blend together everything with the ketchup.

5. Place in a medium saucepan and cook over a medium-low heat for approximately 30 minutes.

6. Remove from heat and set aside. 

6. Cook ribs until they have an internal temperature of about 145 degrees F.

7. Cook the ribs about 30 minutes longer, basting with the sauce every ten minutes, when you turn the ribs.
 

Mashed Potato Salad:

Ingredients:

5 red potatoes
6 Yukon gold potatoes
2 tablespoons butter
salt & pepper, to taste
2 hard boiled eggs, chopped
1/2 cup mayonnaise
1/2 cup prepared mustard
1/2 cup sour cream
1 stalk of celery, finely chopped
1 red onion, finely chopped
2-3 tablespoons finely chopped parsley
1 tablespoon dill relish (or diced dill pickles)
1/2 bunch of green onions, finely sliced/chopped
1/2 red bell pepper, finely chopped

Directions:

1. Cube potatoes and place in medium size saucepan, covered with water.

2. Cook over medium heat until done.

3. Drain and place potatoes in a large bowl.

4. Mash potatoes with the butter, salt, and pepper.

5. Once mashed, stir in the remaining ingredients until well blended.

6. Refrigerate until ready to eat.


Tip: You can also use leftover mashed potatoes if that's all you have. And, you can change up the ingredients any way you like.

Spicy Italian Meatballs In Marinara Sauce Over Spaghetti

It's hard to believe I made it through 57 years of my life before finally attempting to make my own meatballs for spaghetti. Once I tried them, I was amazed at how simple they are to make. Furthermore, I found that I can make enough to put an equal amount on the table and in the freezer, for a future time when I don't really feel like cooking a huge meal. I was also surprised at how much more delicious they were than any meatballs I'd ever had, even at the best Italian restaurants. So, don't be afraid to try them yourself.

Mr. Snooty practically swooned over these meatballs, so I feel like my mission was fully accomplished. I think they would also be divine served as an appetizer in a bit of mushroom sauce. So, let's get to it.

Spicy Meatballs In Marinara Sauce Over Spaghetti Pasta:

Meatball Ingredients:

1 lb. ground sirloin

2 eggs

1/2 cup milk

1 cup Italian breadcrumbs

1/2 cup onion, chopped

2 tablespoons fresh parsley finely chopped

1 teaspoon oregano

3-4 cloves garlic, smashed & finely minced

1 teaspoon salt

1/2 teaspoon pepper


Ingredients For Sauce:

3 tablespoons olive oil

1/2 cup chopped onion

4 cloves garlic, smashed & minced

2 teaspoons salt

1 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon freshly ground black pepper

2 cans (26 to 38 oz.) crushed tomatoes

1 small can of tomato paste

1 cup red wine

1 cup beef broth (or more if needed)



Additional items:

16 ounces of spaghetti, cooked according to directions

shaved fresh Parmesan cheese, to taste


Directions For Meatballs:

1. In a large mixing bowl, lightly scramble the eggs. Add the remaining ingredients for meatballs and mix. I find the best way to do this is to mix it with your hands, but I do wear gloves.

2. Begin forming beef mixture into round balls. We like our small, but make them whatever size you like.

3. Brown the meatballs in a skillet with a little olive oil and beef broth, just enough to keep them moist.


4. When they are lightly browned, remove and set aside.




Directions For Sauce:


1. Saute the onion in the olive oil until almost transparent. Add garlic and cook a moment or two longer.


2. Pour the can of tomatoes into the pan, as well as all of the other ingredients. 


3. Cook over medium high heat until it begins to bubble, turning it down to a low simmer. 


4. Add the meatballs, cover the pan and allow to simmer for about 30 minutes.


5. Serve over cooked spaghetti pasta, topped with shaved Parmesan cheese, with garlic toast and a tossed salad.

Fresh Tomato, Herb, Garlic And Mozzarella Foccacia... The Easy Way

I fell in love with Foccacia many years ago and continue to carry the torch. There are so many ways you can prepare it, making it different every time you have it. The easiest of all ways is to use pre-made refrigerated pizza dough, spreading it out on a prepared cookie sheet.

Here it is:

Tomato, Herb, Garlic And Mozzarella Foccacia:

Ingredients:

1 Pillsbury Pizza Dough, divided into two parts

1 fresh tomato, thinly sliced

4 cloves of garlic, pressed

1 teaspoon olive oil

1 teaspoon dried basil

1 teaspoon dried rosemary

salt and pepper, to taste

Directions:

1. Spread prepared pizza dough out on cookie sheet to desired thickness (we like ours thin).

2. Cook garlic and herbs in olive oil for approximately one minute and remove from heat.

3. Using a pastry/basting brush, brush the garlic, herb, olive oil mixture over the pizza dough.

4. Top with thinly sliced tomatoes, then with grated mozzarella cheese.

5. Bake in preheated 425 degree oven for 10 minutes or until done.

6. When pulled out of the oven, sprinkle grated Parmesan cheese over the top and serve.

This is a great side for soup and a variety of other entrees. 


Bon Appetit!

The Best Sauce For Chicken... Ever... Mushroom Sauce With Tarragon

I'm having a whole new love affair with the spice Tarragon. How could I have lived for 57 years before discovering the deliciousness of this herb? It must be my mother's fault. She was the Queen of Not Using Spices. It's always good to have a place to lay the blame, right?

Anyway, I discovered this wonderful herb while preparing this sauce to be served over roasted chicken. It was truly love at first bite. I'm now driving my Mr. Snooty crazy, wanting to put Tarragon in everything. He'll survive, I assure you. But all of a sudden I've become obsessed with sauces, which is never good for a *muffin-top* like me. Still, it's difficult to break an obsession, especially when you have no desire to. To me, this sauce is quite bland without the tarragon, so let's get to it, shall we?

Ingredients For Sauce:

1 - 8 ounce container sliced fresh mushrooms (baby bella or button)

2   Tablespoons olive oil

2   Tablespoons unsalted butter

2   cloves garlic, minced

2   shallots, chopped

1   Tablespoon fresh tarragon (but dried is perfectly acceptable)

salt & pepper, to taste

1   Tablespoon sherry wine vinegar

1   Cup low sodium chicken stock

1   cup half-n-half (or sometimes I just use milk)

2   Tablespoons cornstarch (or flour) mixed in 1/3 cup cold water


Ingredients For Chicken Breasts:

4   chicken breasts

3 Tablespoons flour

1 Tablespoon tarragon, fresh chopped (but dried is just fine)

salt & pepper, to taste


Directions:

1. Heat olive oil and butter in skillet.

2. Add mushrooms and shallots. Saute for 5 minutes.

3. Add garlic and tarragon and saute for 1-2 more minutes.

4. Stir in the chicken broth and allow to simmer while you prepare the rest of the meal.

5. Cover and set aside.

6. Stir in the milk and sherry just before serving.

7. Carve your roasted chicken (which can be purchased at almost any grocery store these days).

8. Pour desired amount of sauce over chicken slices.

9. This is also an excellent sauce for fish and other types of poultry. It's also quite tasty over veggies and pasta.