Are any of us going to do anything special for Valentine's Day??? Surely we are...so what are we doing?
Just started thinking about it this a.m. and found a couple of things that look interesting (or just plain yummy!). This first one would have to be shared with the neighborhood, that's for sure!!
Chocolate Espresso Tres Leches Cake
1 1/2 c flour
1/4 c cocoa powder
1 c sugar
5 eggs -- room temperature
1 t baking powder
1/3 c espresso
2 t vanilla extract
1 t salt
-------
Tres Leches Ingredients:
12 oz evaporated milk
14 oz condensed milk
2 c heavy cream
1 c espresso beans
Pre-heat the oven to 400 degrees.
Sift the flour, cocoa powder, baking powder, and salt together and set aside.
In another mixing bowl, beat the eggs and sugar on high speed for about two minutes.
Add the espresso and vanilla all at once and continue beating until mixture is fluffy, pale yellow, and has doubled in volume, about ten minutes.
Turn mixer off and quickly fold in dry ingredients. Please note: if you take too long, the eggs will drop in volume.
Pour the cake batter into a greased cake pan. Bake at 400 degrees until toothpick inserted comes out clean.
Remove from the oven and let cool.
Meanwhile, whisk all the tres leches ingredients together until well blended.
Steep the milk with the espresso until there is a strong espresso taste, about a half hour. Strain the milk.
Run a knife around the edges of the cake pan and poke holes in the entire surface of the cake with a toothpick.
Pour the milk mixture over the cake, one cup at a time, until the cake can’t absorb any more liquid.
Cover and refrigerate over night. Serve with whipped cream topping, chocolate sauce and crème anglaise.
This recipe came from Chef Jason Cline at the hip Hollywood Cuban restaurant, Paladar.
----
This was on the Food Network newsletter this a.m. and sounds good.
SPINACH AND MUSHROOM RAVIOLI - Giada De Laurentiis
http://www.foodnetwork.com/recipes/giada...1_Feature1Text2
---
Or maybe we'll be good and have the Creamy Orzo w/feta and sun-dried tomatoes (Cuisine Lite) and a steak....
But, stil have no idea what we'll do -
Just started thinking about it this a.m. and found a couple of things that look interesting (or just plain yummy!). This first one would have to be shared with the neighborhood, that's for sure!!
Chocolate Espresso Tres Leches Cake
1 1/2 c flour
1/4 c cocoa powder
1 c sugar
5 eggs -- room temperature
1 t baking powder
1/3 c espresso
2 t vanilla extract
1 t salt
-------
Tres Leches Ingredients:
12 oz evaporated milk
14 oz condensed milk
2 c heavy cream
1 c espresso beans
Pre-heat the oven to 400 degrees.
Sift the flour, cocoa powder, baking powder, and salt together and set aside.
In another mixing bowl, beat the eggs and sugar on high speed for about two minutes.
Add the espresso and vanilla all at once and continue beating until mixture is fluffy, pale yellow, and has doubled in volume, about ten minutes.
Turn mixer off and quickly fold in dry ingredients. Please note: if you take too long, the eggs will drop in volume.
Pour the cake batter into a greased cake pan. Bake at 400 degrees until toothpick inserted comes out clean.
Remove from the oven and let cool.
Meanwhile, whisk all the tres leches ingredients together until well blended.
Steep the milk with the espresso until there is a strong espresso taste, about a half hour. Strain the milk.
Run a knife around the edges of the cake pan and poke holes in the entire surface of the cake with a toothpick.
Pour the milk mixture over the cake, one cup at a time, until the cake can’t absorb any more liquid.
Cover and refrigerate over night. Serve with whipped cream topping, chocolate sauce and crème anglaise.
This recipe came from Chef Jason Cline at the hip Hollywood Cuban restaurant, Paladar.
----
This was on the Food Network newsletter this a.m. and sounds good.
SPINACH AND MUSHROOM RAVIOLI - Giada De Laurentiis
http://www.foodnetwork.com/recipes/giada...1_Feature1Text2
---
Or maybe we'll be good and have the Creamy Orzo w/feta and sun-dried tomatoes (Cuisine Lite) and a steak....
But, stil have no idea what we'll do -
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com