Today Dishing: Spicy Shrimp Cocktail

I went looking for a Mexican inspired appetizer and found a recipe for a spicy shrimp cocktail. It sounded interesting but  I made several changes and ultimately came up with this shrimp  concoction which also can serve as a hearty salsa.

INGREDIENTS
2 pounds shrimp, cooked, peeled and deveined.
1 teaspoon garlic, minced
1/4 cup red onion, finely minced
1/4 cup cilantro, chopped
1 1/2 cup tomato and clam juice (clamato)
1/4 cup ketchup
1/4 cup lime, fresh squeezed
1 teaspoon hot sauce
1/2 cup horseradish
1/2 cup celery, finely minced
1/2 cup cucumber, finely minced
1 avocado, chopped
1 tomato, chopped

Salt and pepper to taste

Combine all ingredients in a bowl, cover and refrigerate 2-3 hours.

 This tasty delicacy can serve as an elegant first course or........

                                                  as a hearty salsa for a larger group.

Don't be afraid to play around with this to suit your taste and make it your own. Just keep it thick enough for dipping.
                                                                    Enjoy!

Today Dishing: Tarte Au Chocolat

As much as I rejoice in the "no-muss, no-fuss" ease of The Busy Day Cake  this almost flourless chocolate cake presents a more sophisticated dessert with minimal effort.

This recipe comes from Chef Bernard Cretier of Le Vichyssois taken from the 1985 cookbook  Great Chefs of Chicago.

I make this cake often and when time permits serve it with raspberry coulis or creme anglaise or both.
                                                  
TARTE AU CHOCOLAT

CAKE
3 1/3 ounces orange chocolate (semi-sweet chocolate may be substituted)
3 1/3 ounces butter
1 2/3 ounces flour
5 ounces sugar
3 eggs

In the top of a double boiler, melt chocolate. Add butter, whisking to melt and incorporate. In a separate bowl, beat flour, sugar and eggs with mixer for about 3 minutes, until smooth and creamy. Add the melted chocolate and butter. Pour into an 8-inch round pan, that has been buttered and lightly floured. Bake in a 375 degree oven for 20 minutes until toothpick comes out clean. Let cool completely before frosting.


FROSTING
1 1/2 ounces orange chocolate (bittersweet chocolate may be substituted)
1 1/2 ounces bittersweet chocolate
2 teaspoons butter
3 1/3 ounces whipping cream

In the top of a double boiler, melt the chocolate. Add the butter. Bring the cream to a boil and add to the chocolate. Let cool until thick and creamy.

Spread frosting over the top and sides of the cake. To garnish sprinkle the top with cocoa powder and powdered sugar.


                                           

Today Dishing: Re-purposing Fabric

While searching for some left over burlap needed to wrap a wine bottle, I came  across a  box with remnants of fabrics used for various decorating projects. Not finding the burlap, I thought why not try one of these fabrics instead.

Not a fan of wasting, re-purposing these fabrics seemed a good idea. If you sew, which I do not, you no doubt, have a plethora of remnants from which to choose. Wine bottle wrapping maybe the easiest application of this fabric wrapping idea but no doubt other packages could benefit from this more personal approach.

   

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These two fabrics are samples which were not used in my decorating  but they make lovely bottle wraps.

 

This material is a remnant of the material used for my family room sheers.

    

And this fabric looks just as good here as it does on my valance and love seat.

Save a tree, re-purpose your fabric.

Today Dishing: Quick and Easy Salmon d'Capellini

You know the importance of Sunday Dinner to me, but  that doesn't mean every Sunday must be spent chained to the kitchen stove.

This is my own recipe inspired, years ago, by the Salmon d' Capellini from Bacino's Restaurant. This dish is quick, easy and crowd-pleasing
                                    
I made his yesterday paired with a Caesar salad, garlic bread and Busy Day Cake.

This recipe allows for several options in almost every step. Go with what suits you best.

INGREDIENTS

Salmon fillets: One per person.Size depends on you but 3-4 ounces is a good size.
Asparagus: 2-4 spears per person depending on your love of asparagus.
Capellini: 1 pound will serve 4-5 people.
Red Sauce: Use your own or buy a good favorite.
Grated Parmesan Cheese:  For sprinkling on top.
Salt and Pepper: to taste.
Juice of 1/2 lemon: Optional

DIRECTIONS

CUT salmon into desired sized pieces  if not purchased in  pieces.
Salt and pepper each piece and bake in a 375 degree oven for about 20 minutes Check for doneness before removing from oven.
COOK asparagus. It can be steamed, baked, grilled, or I like to use my French grill pan with a tad of olive oil on high heat. Whichever method you choose, be careful not to over cook. Asparagus should still have a crunch after cooking.
CUT each spear into three pieces and set aside.
BOIL capellini in salted water until el dente.
HEAT red sauce.

ASSEMBLY
PORTION out capellini into bowl.
TOP with desired amount of red sauce.
ADD desired amount of asparagus spears. These should be microwaved for 20 seconds to warm before assembling.
TOP with salmon.
SQUEEZE lemon on top of salmon as desired.

This is a beautiful yet unpretentious dish suitable for company.


                             

Today Dishing: Seriously Chocolatey Desserts

 Now that it's February, it's time to start considering luscious desserts for Valentine's Day. Today, for your consideration, I offer two super chocolatey desserts from this month's bon appetit.

The first is  Glazed Chocolate-Creme Fraiche cookies. If you  are truly  a chocoholic, you will simply love these, but you must be super fond of dark chocolate. These are easy to make and the recipe makes 48 cookies. These were a big hit at my house and the entire 48 were gone in less than 24 hours.

                                                  

INGREDIENTS

• 20 oz. bittersweet chocolate (at least 70% cacao), chopped, divided
• ¼ cup all-purpose flour
• 1½ teaspoon baking powder
• 1 teaspoon kosher salt
• 1½ cups (packed) brown sugar
• ½ cup (1 stick) unsalted butter, room temperature
• 4 large eggs
• 2 tablespoons crème fraîche or sour cream

Nutritional Information

Calories (kcal) 110 Fat (g) 7 Saturated Fat (g) 4 Cholesterol (mg) 25 Carbohydrates (g) 13 Dietary Fiber (g) 1 Total Sugars (g) 11 Protein (g) 1 Sodium (mg) 65

PREPARATION

View Step-by-Step Directions

• Place racks in lower and upper thirds of oven; preheat to 350°. Heat 8 oz. chocolate in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring until chocolate is melted; let cool slightly. Reserve saucepan for melting more chocolate for glaze.
• Whisk flour, baking powder, and salt in a small bowl; set aside. Using an electric mixer on medium-high speed, beat brown sugar and butter until light and fluffy, about 4 minutes. Add eggs and crème fraîche and beat until just combined. Reduce speed to low and gradually mix in melted chocolate; reserve chocolate bowl. Mix in dry ingredients just to combine; fold in 8 oz. chopped chocolate. Cover and chill dough until firm, at least 30 minutes.
                                   
  
• Drop heaping tablespoonfuls of dough onto parchment-lined baking sheets, spacing 2” apart. Bake cookies, rotating sheets halfway through, until edges are set but centers are still slightly soft, 15–18 minutes. Let cookies cool on baking sheets 5 minutes. Transfer to wire racks and let cool.
• Melt remaining 4 oz. chocolate in reserved bowl set over reserved saucepan of simmering water. Let chocolate cool slightly, then dip or drizzle cookies with chocolate as desired. Let sit until chocolate is set, 15–20 minutes.
• DO AHEAD: Cookies can be made 2 days ahead; store airtight at room temperature.
  
                                          
                                                      
  
  This second recipe is Darkest Chocolate Cake with Red Wine Glaze and again it is only for serious dark chocolate lovers. The cake itself calls for only 1/3 cup of flour so it has the consistency of a flourless chocolate cake. The red wine adds depth to the glaze which is deliciously extraordinary.  I am serving this as my  Super Bowl dinner dessert.
  
                                         

INGREDIENTS

Cake

• 1 cup (2 sticks) unsalted butter, cut into pieces, plus more for pan
• ⅓ cup all-purpose flour, plus more for pan
• 8 oz. bittersweet chocolate (at least 70% cacao), chopped
• 1 cup sugar
• 4 large eggs
• ¾ teaspoon kosher salt

Glaze and Assembly

• 8 oz. bittersweet chocolate (at least 70% cacao), finely chopped
• ¼ cup (½ stick) unsalted butter, cut into small pieces
• ½ teaspoon kosher salt
• ½ cup powdered sugar
• ½ cup red wine (such as Pinot Noir)

Nutritional Information

Calories (kcal) 550 Fat (g) 63 Saturated Fat (g) 24 Cholesterol (mg) 145 Carbohydrates (g) 47 Dietary Fiber (g) 3 Total Sugars (g) 37 Protein (g) 6 Sodium (mg) 270

PREPARATION

View Step-by-Step Directions

special equipment:

• A 9” springform pan

Cake

• Preheat oven to 325°. Lightly butter and flour pan. Heat chocolate, sugar, and 1 cup butter in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate is almost completely melted, about 3 minutes; remove from heat and continue to stir until chocolate is completely melted. Let cool completely.
• Using an electric mixer on medium speed, add eggs to chocolate mixture 1 at a time, beating to blend after each addition. Beat until mixture has a mousse-like consistency. Reduce speed to low and add salt and ⅓ cup flour; mix until smooth. Scrape batter into prepared pan; smooth top.
• Bake cake until top is firm and edges are slightly darkened, 55–65 minutes (rely on visual cues; a tester inserted into cake’s center will come out clean before cake is truly done). Transfer pan to a wire rack and let cake cool completely in pan before turning out.

Glaze and assembly

• Heat chocolate, butter, and salt in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate and butter are melted, about 5 minutes. Whisk in powdered sugar.
• Meanwhile, bring wine just to a boil in a small saucepan.
• Remove chocolate mixture from heat and whisk in wine; let cool until slightly thickened and a rubber spatula leaves a trail in mixture when stirring, 8–10 minutes.
• Set cake on a wire rack set over a rimmed baking sheet. Pour glaze over cake and spread it across the top and over the edges with an offset spatula. Let cake stand at room temperature until glaze is set, 2–3 hours.
• DO AHEAD: Cake can be made and glazed 2 days ahead. Chill. Bring to room temperature before serving.
                          
  
  
                              Bon Appetit!!!!