The UnTourist

The snow comes down, but the house smells quite nice with a large pot of chili simmering away on the stove. By dinner time, it should be quite good.

I will put up a formal recipe soon, but this batch was done a bit different from the norm. Part of that is that I forgot I hadn’t made any chili powder recently (and you should make it, magnitudes better than what you buy) as I need to locate a particular dried pepper (and forgot to do so). No chili powder, so: I diced the meat fine (having found some top sirloin steaks for more than 50 percent off), about 3.5lbs worth; diced up most of a can of whole chipotles in adobo sauce; diced up a large red onion; found a can of diced mild jalapenos; and, went to town.

Dumped the meat into the pot to sear, then added chipotle and onions, a good dash of cumin, a teaspoon or less of coriander, some hickory-smoked salt, the diced jalapenos, 4-5 cloves of garlic through the press, some oregano, some smoked paprika, diced tomatoes, and tomato sauce. Think that’s it…

Let simmer for a few hours, and you have tender meat and something not too far from original/authentic. Darned tasty too.

This is a cake I do on special occasions, both because it can be a bit pricy to do and because too much of it can be deadly. Enjoy.

Recipe based on version from the Death By Chocolate TV show

Hardware:
Mixer
cake pans
wire racks
double boiler or boiler and stainless steel bowls
whisk
spatula
fork
spoons
knife

Cake Ingredients:
4T + 1t unsalted butter
1/4 cup + 1t all purpose flour
3 whole eggs
3 oz. unsweet. choc. in pieces
2T unsweet. cocoa
1 C gran. sugar
2 oz. semisweet choc. in pieces
1t baking powder
1t vanilla
1/2t salt
1/4 cup sour cream

Optional ingredients:
Chocolate Chips
nuts

Cake Directions
Preheat oven to 325o. Coat a 9-inch cake pan (round) with
unsalted butter. Measure dry ingredients (2nd column, above) together then
sift to ensure complete mixing and uniformity.

In a double boiler, melt butter over medium to medium-low heat. Add chocolate
and allow to melt. If you are in a rush, dump it all in at once and let it melt. I’ve
noticed no difference in texture, etc. for doing it this way. This is called a chocolate
liqueur.

As the chocolate is melting, break the 3 eggs into a
medium to large mixing bowl and whisk until blended. Then add 1 cup of
granulated sugar. Whisk until well blended. Then add 1 teaspoon of vanilla
and whisk again. If you eyeball the vanilla and use more, it does not
matter.

Mix melted butter and chocolate together, remove top part of
double boiler being sure to wipe the bottom of the pot to prevent any
condensation/water from getting into the chocolate or the mix. Pour
chocolate liqueur into egg mixture and whisk to blend. When well mixed, add
dry ingredients – whisk slowly at first to keep from spreading dry
ingredients all over kitchen. When this is mixed, add in sour cream and
repeat whisking. Once all ingredients of basic recipe are blended, then add
optional to your taste. I find 1/3 bag of semi-sweet chips is a very good
add to the mix.

Pour final mix into greased pan. Place in oven and bake
for app. 40 minutes. If additional ingredients are used, you may need to
increase baking time by 10 minutes. Cool on wire rack and cut in half.

Filing
1 cup of toasted, crushed (food processor) hazelnuts. These are best if
toasted and peeled a day or two ahead of time and soaked in some brandy or
Frangelica hazelnut liqueur. Use at least 2T or enough liqueur to cover. Another good option is to soak fresh raspberries in a mixture of Chambord and brandy, drain (save the liquid and enjoy), and use for both filling and decoration.

Icing Ingredients:
1.5 cups heavy cream
3T unsalted butter
3T granulated sugar
12 oz. semisweet chocolate in .5 oz. pieces — I find 14 is better and will
make icing darker. Up to 18 ounces can be used if desired. I also recommend
doubling the recipe to ensure enough for decorating and proper glazing of
cake.

Icing Directions:
Place chocolate in a large mixing bowl. Bring cream, sugar, and butter to a
boil in a saucepan. Keep a ladle in the pan to prevent boiling over and the
creation of messes. Pour boiling cream mix over chocolate pieces. Whisk
together until chocolate is melted and ensemble is completely mixed.

Reserve 1 cup of mix for decorating. I strongly suggest refrigerating it
for at least 1 hour. Mix 1/2 to 1 cup of mixture with hazelnuts. Again, I
strongly suggest refrigerating it for at least 1 hour until almost firm.
Reserve remainder for icing finished cake. This can be placed on top of
sauce pan containing water. Said pan can be placed on low to keep icing
fluid while other parts are chilling/firming.

Denouement
Place bottom layer of cake on wire rack located over catch-pan.
Spread chocolate-hazelnut mixture on bottom layer of cake. Then place top
layer over hazelnut layer. Pour liquid ganache over the cake using ladle to
direct and ensure that top and sides are completely covered. Refrigerate
until ganache has set. Icing in pan can be added to that reserved for
decoration. FYI, cake does not have to be decorated as glaze is what is
presented in fine restaurants. If you want to decorate it, do what makes
you happy.

Variations
My favorite is to bake two cakes and make the final cake either two- or
four-layer depending on humor of the moment. This will require all
ingredients, especially the ganache, to be doubled.

In place of hazelnuts, use raspberries. Run a bag of frozen raspberries through the food processor. Take 1 cup of the processed raspberries and soak them in 2T to 1/4 cup (or more) of Chambord raspberry liqueur for up to 24 hours. Then
mix them with 1 to 1.5 cups of the icing mixture and refrigerate until stiff. Then use in place of hazelnuts. For decorating, rinse and drain 1 pint of fresh raspberries and soak them in Chambord. Place these around the top of the cake. You can also place a few around the bottom for effect. If you want to be really decadent, place a chocolate chip in each of the firm, fresh raspberries.

The ganache can be much improved by adding additional chocolate, of the bittersweet and bitter chocolate varieties. I typically use 3-4 different types of dark chocolate in the ganache.

This one is always a holiday or special occasion favorite. Enjoy.

Equipment:
Knife
Egg slicer (optional)
Casserole dish
Boiler
Grater
Oven

Ingredients:
3 large cans white or green asparagus
2-5 hardboiled eggs
1/2 -1 cup grated cheese
1.5 cup cream sauce
1/2 cup blanched almonds (sliced or slivered)
1.5 T butter
3 T flour
pepper
salt
1.5 cups hot milk

Directions:
Cream Sauce for Asparagus Supreme
Melt butter and add seasoned flour and stir until well blended. Gradually add hot milk while stirring constantly. Bring to boiling point and boil for 2 minutes. Add cheese just before pouring over the asparagus.

Slice eggs. Add grated cheese to the cream sauce. Place alternating layers of asparagus, sauce, egg, and almonds in casserole and bake 20 minutes at 350-375 degrees, or until golden brown.

Options/Extras:
First, I always double the cream sauce, and more than double the cheese. What is above is NOT doubled.

Use good cheese in the sauce, and I had great luck using real smoked cheese as a part of the mix. I used some good sharp cheddar, a real smoked cheese, and one other type (can’t remember, used what was in at the cheese store) to add flavor.

Also, I prefer to use the sliced almonds, and to toast them a bit beforehand. Adds to the flavor and the crunch

Glogg.  A winter drink that I’ve had from a store-bought concentrate that’s not bad, but it is far better when made at home.  There are a number of good recipes out there, but what I’m currently making is as follows:

Hardware:
Cutting board
Stock Pot w/lid
Funnel
Large measuring cup
Strainer(s)
Large spoon for stirring (slotted)
Bottles with screw caps

Ingredients:
750ml bottle of inexpensive brandy
1.5 liters inexpensive cabernet sauvignon or dry red wine
1.5 liters inexpensive port
5-10 pieces of cinnamon stick (10-15 inches worth)
1 t whole cardamom seeds
1 t caraway seeds
1 t whole allspice
2 dozen whole cloves
Peel of one large orange
zest of one large orange
.5 c dark raisins
1 c blanched almonds
2 c sugar

Preparation:
Put sugar in large stock pot, pour in brandy, and heat over medium until sugar is dissolved. Note, do not bring to a boil. When sugar is fully dissolved, put in spices, stir, then add wine and port. Retain bottles with screw caps for later. Cover stock pot and let simmer one hour. Stir occasionally. Let cool, and then strain mixture and put into bottles. This should make 4-5 750 ml bottles. While it can be drunk immediately, it does get better with age. NOTE: I have no idea on ideal aging, as none of mine has made it three weeks yet… Be careful, it is deceptive and will sneak up on you.