For Valentine's Day: Chocolate Raspberry Torte.

Really rich and chocolately.. No flour

Chocolate Raspberry Torte          12 servings

1 cup unsalted butter

1 pound semisweet chocolate ( 4 bars of Ghirardelli)

1 cup sugar

1/2 cup unsweetened cocoa powder Dutch processed is best.. used Droste 

1/2 cup sour cream

1 teaspoon almond extract

6 eggs, separated and at room temperature

TOPPING

1/2 cup seedless raspberry jam 1 12oz jar Smucker's 

3 cups fresh raspberries -Takes 3 packages

Preheat oven to 400 degrees. Lightly oil a 10-inch round cake pan, line bottom with parchment paper, spray oil on the parchment and dust with flour. Over low heat, melt butter with chocolate. Remove from heat. Combine sugar with cocoa and whisk into chocolate. Whisk in sour cream, extract and egg yolks.

In a separate bowl, whip egg whites to soft peaks and fold into chocolate one third at a time. Turn mixture into cake pan, set it in a large roasting pan, and pour in enough hot water to go 1 inch up sides of cake pan. Bake for 10 minutes, then reduce temperature to 325 degrees and bake for an additional 40 to 50 minutes; the center will appear soft and the sides firm. Remove from oven and cool on a rack. Refrigerate cake overnight.

The next day, remove cake from pan. Invert a plate on top, then flip pan over. Peel off parchment paper. Spread raspberry jam over top, then smother with raspberries. To make clean slices, use a knife warmed in hot water, then dried with a towel; clean knife and repeat for each slice.

Chicken Cordon Bleu, sort of.

I didn't follow a recipe but I pounded out a chicken breast, added a layer of laver, cooked spinach, thin ham, and Dutch cheese, wrapped and tied, then marinated in vinegar, garlic, Italian seasoning and oil, then browned in a skillet and finished in a 325 degree oven.

Also had sweet potato yams baked with apples, cinnamon, nutmeg and butter and asparagus steamed and dressed with melted butter, Greek salad dressing and honey.

Charlie was putting in new exhaust fans in the bathrooms and a return air vent in the ceiling in the room under the kitchen so the pipes can get warm air and keep from freezing in this cold weather. He also installed a tablet stand in the kitchen. Since the electricity was off and on all morning, I went to the store. Before I left, I asked Charlie if he had any ideas for dinner and he said Lasagna. When he doesn't say he doesn't know, he usually comes up with something that is a lot of work. At least I used this occasion to get a regular lasagna pan. The casserole dish I have been using all this time is not deep enough. Anyway here is the lasagna we had for dinner. I should have let it cool a little more before I cut it.

Lasagna

Béchamel

 1 C. heavy cream

 1 C. chicken stock

3T. butter 

3 heaping T. flour 

add salt to taste 

+ a little nutmeg 

Melt butter, stir in flour.  Add heated chicken broth a little at a time.  Add heated cream, whisking often, bring to boil and let thicken.  Set  aside.

Meat filling

1 med. onion,chopped

3 cl. garlic, minced

1 1/2 lb. ground beef (1 3/4 lbs)

3T. fresh chopped italian parsley (used spinach)

3 T. fresh chopped oregano

1 1/2 lb. mild or sweet Italian sausage ( substituted 4 wursts, skinned. Cassie does not like sausage and both of them don't like Eckridge Italian sausage)

1 1/2 C. grated Pecorino Romano cheese

salt and pepper

Oil for frying

Sauté onion and garlic in oil until soft.  Add meats and cook until done but not browned.  Stir in cheese, parsley and oregano.  Set aside

Cheese filling

1 1/3 C. fresh grated Parmesan cheese

1/4 C. fresh chopped basil

1 1/2 -2 packages fresh mozzarella

16 oz. whole milk ricotta 

Marinara pasta sauce (from a Jar)

Package shredded mozzarella

12 lasagna noodles, cooked 

Preheat oven to 400.  Put some marinara on bottom of lasagna pan.  Put 4 lasagna (3 noodles per layer is all the pan would hold) noodles on bottom, overlapping each one.  Add half the meat mixture, 1/2 the béchamel, 1/3 the parmesan, 1/2 the basil, 1/3 the ricotta and 1/3 the marinara

Make second layer like the first and top with last 4 noodles.  Top with last of the sauce, and last of the ricotta.  Cover with foil and bake at 400 for 1 hour, 15 minutes. Turn oven up to 450.  Remove foil add shredded mozzarella and cook until browned and bubbling, about 15 minutes.  Broil a couple minutes at the end if needed for browning. 

Chili for supper tonight

Norm's Chili 

1 lb hamburger 

1 lb. ground pork 

1 onion, finely chopped 

8 oz tomato sauce 

1 Tbs. sugar 

2 Tbs. chili powder 

1 ounce red wine vinegar 

1 1/4 C. picante sauce 

1 bay leaf 

1/2 to 1 tsp. salt 

1 T. paprika 

1 can red beans, not drained 

1/2 tsp. pepper 

1/4 tsp. cumin 

1/4 tsp. cayenne 

1 bottle beer 

1-2 Tbsp. cocoa powder 

dash or two Tabasco 

Saute meat, when almost done, add onions and garlic. When onions are tender, add rest or ingredients. Cover and simmer 1 hour. Remove lid and let cook down if necessary. Refrigerate overnight and remove fat and reheat. 

Note: if desired.... 

If cooked without beans, serve them and grated raw onion on the side as a garnish. 

Toppings

thinly sliced green onions

sliced  jalapeño

green olives, halved

sour cream 

grated monterey jack

pinto beans

saltines

pork bulgogi

I was almost out the door to go shopping for dinner tonight with the plans to make chili when Cassie suggested Pork Bulgogi so that is what I made along with Korean spinach.  The rest was store bought.

PORK BULGOGE

Recipe By: Norm Matthews

3 lbs. Boston butt pork roast, sliced wafer thin

4 tablespoons soy sauce

2 tablespoons sugar

2 tablespoons sesame oil

1/4 teaspoon ground black pepper

6 cloves garlic, crushed

2 teaspoons freshly grated ginger

2 tablespoons sake or dry sherry

2 tablespoons red pepper paste

2 white onions, quartered into 8ths

toasted sesame seeds to sprinkle over the meat for garnish

peanut oil-for frying

Mix all ingredients except peanut oil and toasted sesame seeds. Set aside for a few minutes to marinate. Heat oil in wok or large skillet. Heat oil, add pork and marinade mixture and stir fry until the meat is no longer pink. I usually do it in three batches and it takes about 7-8 minute per batch. When it is all cooked, return all of it to the skillet or wok, cover and let steam for a few more minutes. Serve with steamed medium grain rice or fried rice. Garnish with toasted sesame seeds.

SPINACH KIM CHE         2 servings

10 oz. spinach 1 T. Sesame oil

2 T Soy sauce 1 T scallion, minced

2 tsp Sugar 1 tsp vinegar (optional)

1 1/2 tsp sesame salt salt & red pepper (optional)

BLANCH SPINACH IN BOILING WATER UNTIL BRIGHT GREEN ( ABOUT 2 MINUTES).  PLUNGE INTO COLD WATER.  SQUEEZE OUT EXCESS WATER.  MIX REMAINING INGREDIENTS AND  TOSS WITH SPINACH.  SERVE IMMEDIATELY OR REFRIGERATE UP TO SEVERAL DAYS.

New Years Day, Southern Style

Black eyed peas with ham hocks, corn bread, collard greens and sweet potatoes.

New Years Day 2015

Black eyed peas

soaked overnight, drained added more water to cover peas and ham hock and 1/2 onion quartered.  Simmered 2 1/2 hours

Collard greens

cut out stems, chopped up, added to pan with water, ham hock, brown sugar, Tabasco sauce, Simmered 2  1/2 hour.

Corn Bread 

made with recipe on Quaker Yellow corn meal box but substituted brown sugar for white sugar

Sweet potatoes

 baked 45 minutes at 400º, kept hot until Cassie gets home, will cut into 1-inch cubes and dress with Maple butter, honey, cinnamon and salt and pepper.

Ham hocks: 

package said Fresh pork and on another label said smoked pork ham hocks.  I  treated them as if they were country ham hocks and peeled off the skin and simmered them with the beans and greens.  I will cut them off the bone and dice before serving. 

Loaded Ham &Potato Soup

Loaded Potato soup

12 slices bacon

2/3 cup margarine

2/3 cup all-purpose flour

7 cups milk

3 large baked potatoes, peeled and cubed

1/2 C. diced ham

1/2 chopped red bell pepper

4 green onions, chopped

1 1/4 cups shredded Cheddar cheese

1 cup sour cream

1/4 C. heavy cream

1 teaspoon salt

1 teaspoon ground black pepper

Directions

1. Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.

2. In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.

3. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted