Trufflicious

These days, I do more cookbook reading than actual cooking, although I’m trying to get back into the habit of experimentation. However, it means, practically, that I’ve got dozens of recipes I’d like to try, floating around in my brain, at any given time.

There are certain recipes that will appeal to me, and it may take me weeks, if not months, to finally get to them. The catalyst for making it might be a paycheck, the weather, a social event, or simply availability.

For the truffles I made last week, it was partly viability, and partly a social thing. I needed to bring a dish to pass for Memorial Day, and I realized I had all the ingredients on hand to make them.

These truffles are adapted from Sally Schneider’s book “A New Way to Cook,” which is sort of a healthy eating cookbook. Her philosophy seems to be threefold: 1. use quality ingredients, 2. use processed foods sparingly, and 3. go ahead and use tasty fats, but use the minimum amount possible for the maximum punch.

Now, these truffles aren’t healthy, but they are healthier. If you can limit yourself to eating only a few, they are even healthier. Much like my friend The Brass Chef, I’m of the belief that if it doesn’t taste good, it’s not worth eating, even if it’s “healthy.” So something like low-fat pizza (shudder) is really anathema to me. Better to limit myself to one slice, or better yet, just eat pizza less often.

Her truffle recipe uses chestnut puree to thicken and bind the truffles, so you can get away with using less chocolate AND whole milk instead of heavy cream. If you have a food processor, and you can find pre-roasted pre-peeled chestnuts, this recipe is pretty easy to make, as far as truffles go.

You basically simmer the chestnuts in some milk, on very low heat, until the nuts are tender and the milk has reduced. You add your chocolate, and process the bejeezus out of the mixture until the nuts are completely smooth and incorporated into the mix. You add some flavorings or booze at the end, then refrigerate for a few hours to let everything firm up.

Then, you roll the truffles, and coat in cocoa powder. Which is somewhat messy, but fun.

Once I put these out at the party, they didn’t last long.

Schneider talks about how the chestnut puree has a texture similar to a starch like potato starch, and also thicken like a starch. So I’m tempted to rework the recipe to use some other starches such as dried powdered potato starch (found some at my local Asian mart).

I’ve got the rest of the ingredients, other than the chestnuts, still sitting at home, so it’d be a no-brainer. Further updates as events warrant.

Magical biscotti

I was home sick one day this week, and had some Amish Friendship sourdough starter that needed to be used up. But, since I wasn't feeling well, I didn't follow the recipe exactly.

I forgot to add the sugar.

Did I mention I wasn't feeling well?

I tried a piece, and it wasn't all that bad. The flavor and texture was OK, but the loaves were a little crumbly and not very sweet. I suppose I could have served it as a savory side bread, but it was kind of bland.

As I looked at the slice of bread, my illness-addled brain realized how closely it resembled biscotti in shape and texture.

Thus, magical biscotti was born.

I whipped around the kitchen to find a baking sheet. Since the bread-cum-biscotti needed something extra, I also made a quick chocolate glaze to drizzle on the finished product. I found some chocolate melts, some butter, some vanilla, and some orange oil, and I was good to go.

While the biscotti were baking, I microwaved the chocolate, then added the other ingredients until the sauce was dark, shiny and smooth.

As the biscotti cooled I went all Jackson Pollack on them.

The finished product looked awesome. They tasted slightly less awesome. The texture was a little off, and they tasted more like pieces of toast than actual biscotti. But I'd gotten my mind of my illness for a couple hours, and I'd discovered a good way to use up leftover quick breads, which are notorious for going stale. I'd call that a win.

Magical biscotti
Obviously, these are nowhere near authentic, and I sincerely hope my dead Italian Grandma will forgive me for this. The recipe works best with sweeter breads, like banana bread, zucchini bread, amish friendship bread. To use savory breads like cheese or herb bread, see the savory variation below.
part of a loaf of quick bread
1/4 cup chocolate chips
butter
chocolate chips
vanilla extract
1 drop orange oil

Preheat oven to 350. Slice quick bread into 1-inch slices. Cut slices in half, lengthwise, so you have roughly a finger-sized slice of bread. Carefully place on baking sheet, making sure the bread does not crumble.

Bake 10-15 minutes. You do not want the biscotti to brown. They will get harder once you remove them from the oven.

While biscotti are baking, Make sauce. Microwave chocolate chips until melted, stirring every 30 seconds. Add a tablespoon of butter. Add vanilla and stir. If chocolate gets gritty, add more vanilla until it smooths out. Add one drop of orange oil.

While sauce is warm, drizzle over biscotti. You can also dip one side of biscotti completely into chocolate if you like.

Savory variation
5 minutes before end of baking, sprinkle biscotti with any shredded cheese of your choice--sharp cheddar, Gruyere, freshly grated parmesan, or a mix of cheeses would be great.

Cuddle up this Valentine's Day

I think most people who use food to woo and wow their sweethearts on Valentine's Day either 1. Go for chocolate or 2. Go out for a fancy dinner. Maybe both.

But I'm going to suggest that you stay home for Valentine's Day, and avoid all the crowds. Instead, make a meal at home for your beloved, set the mood with candles and music, start a fire going, and have a much more enjoyable time.

Maybe it's my Italian Grandmother gene getting the best of me again, but there's nothing like a home-made meal to make people feel loved. If you're the one who does the cooking in the house, you already know this. Also, the quality tends to be better when you make it at home--better food for the same, or less money.

Now, normally I'm all about uber fancy meals and setups and plannings. But not for Valentine's Day. You want to do something tasty, but simple, so you have more time for, you know, canoodling.

So, if you are cooking the Valentine's Day meal this year, first think of your beloved, and what he or she would like. If you think crab legs are sexy but your spouse hates seafood, then crab legs with clarified butter 'aint the way to go. If they really love chocolate, then a creme brulee isn't going to impress them (unless it's a CHOCOLATE creme brulee!)

I've put together a list of amorous menu options for those who need ideas. I've included some basic instructions for some of the suggestions--not really recipes, but something to show you how easy it really is and to get you started.

Appetizers
Oysters - if you really like them. I don't. Otherwise, go for something like smoked salmon or shrimp.
Sliced french bread, topped with something tasty and savory - sauteed onions, roasted garlic, or goat cheese, or cream cheese. Even something pre-made out of a jar becomes special when it's spread on a toasted baguette slice.

Main Courses
Steamed crab legs with clarified butter - to clarify butter: melt a stick of butter in a saucepan over low heat until it's completely melted. Use the smallest saucepan you have. Either a. spoon out the white solids, or b. pour the clarified butter into a bowl, leaving the solids in the pan. If some solids sneak by, don't fret.
Steak - season with salt and pepper. Put over flaming hot grill for a few minutes per side. enjoy
Chicken in foil packets - add some diced veggies, some wine or chicken broth, bake for 30 minutes at 350 degrees.

Side dishes
Salad
Baked/roasted potatoes
steamed vegetables
dinner rolls
rice

Beverages
White wine, red wine - The gold standard. But what if your honey likes mead? or Beer? Go with it. There's nothing wrong with an IPA with a Valentine's Day meal.

Desserts
Creme brulee - seriously, this is really super easy to make. The gourmets will say "use a vanilla bean," but you can ignore them and just use real vanilla extract.
Cheater's chocolate lava cakes - make a batch of from-the-box brownies, but bake the batter in muffin tins instead of a brownie pan. Make sure to grease the tins, but do not line them. Check them about 10 minutes before the minimum cooking time on the box. You want them a little bit undercooked. Serve as-is or with a sauce.
Dessert wines - Wines like sweet, flavorful ice wine or strong, smooth port can be desserts in and of themselves.
Chocolate-covered strawberries - Melt chocolate in microwave. Stir every 20 seconds or so. Dip strawberries. Put on waxed paper in fridge for at least an hour. Heaven.

I'd love to hear from readers what they're doing for Valentine's Day, and what their favorite Valentine's Day menus are--fancy or simple.

Happy Valentine's Day, everyone! As Kaylee from Firefly would say "Have good sex!"