Chocolate Clementine Torte

Ingredients:
1 1/2 Cup Dark Chocolate Chips
1 Cup + 1 Tbsp Butter
5 Large Eggs
1 Cup + 1 Tbsp Sugar
1 Tbsp Cocoa Powder
1 Tbsp Clementine Zest
1 Tbsp Coffee (brewed + cooled)
3/4 Cup Clementine Juice (about 15 clementines)

Over a double boiler, melt the choc. and butter. Make sure the double boiler is not touching the water or the choc. will scorch.

Whisk eggs & sugar until frothy and about tripled in size - about 3 minutes.

Heat oven to 250 degrees and grease a spring form pan and line the bottom with parchment paper.

Once the choc. mixture is completely melted and mixed with the butter, add in the cocoa powder, clementine zest and coffee and let cool about 5 minutes.

Pour chocolate mixture into the egg & sugar mixture and beat on med. speed until combined.

Pour the batter into the spring form pan and tap on the counter a few times to remove air bubbles.

Wrap bottom and sides of spring form pan in aluminum foil and place in center of a roasting pan.  Place pan in oven and pour boiling water in roasting pan until it comes up about 1/2 way of the spring form pan.

Bake in oven 35 - 40 minutes or until almost set with a slight wobble in the center.  NOTE: The center should wobble a little more than you think it should when you take it out. It will continue to set after it's taken out of the oven so err on the side of caution and remove it slightly before you think you should.

Let cool in the water bath for 1 hour.

While the torte is cooling, in a pan over med/high heat reduce the clementine juice till it's a thick syrup and coats the back of a spoon.  This will take a while and the end result should be about 1/4 cup of juice.

After the torte has cooled 1 hour, take out of the water bath and gently remove the sides of the pan and let cool on the counter 1 more hour. Then place on serving tray (removing the parchment on the bottom).

Drizzle the clementine syrup over a slice of the choc. torte and serve with whipped cream and top with clementine zest.

This is a very rich dessert so the slices should be on the small size.

Enjoy.  #cheftainment

Butternut Squash & Sweet Potato Curry

Ingredients:
1 Red Onion - Diced
2 -3 Fresno Chilis or Serrano Chilis - Seeds removed, chopped
1 Inch Ginger - Peeled & diced
1 tsp - Tumeric
1 tsp - Coriander
1/2 tsp - Cinnamon
1 tsp Sea Salt
2 tbsp Coconut or Vegetable Oil
1 Can Coconut Milk
1 1/2 Cups Vegetable Stock
1 Can Diced Tomatoes
1 Sweet Potato - Peeled & Chopped
1 Butternut Squash - Peeled, Seeded, Chopped
1 Cup Black Rice - Cook as directed

In a food processor add the onion, ginger, garlic and spices and blend into a paste.

In a large pan over med - high heat, add the oil and add the paste and cook about 1 minute.  Add in the coconut milk, vegetable stock & tomatoes.  Bring to a boil and add the potatoes & squash. Stir to combine.

Bring to a boil and reduce to a simmer. Cover and cook for about 40-50 minutes. Start checking potatoes after about 30 minutes to see if they are cooked. Don't over cook or they turn to mush.

Let sit about 10 minutes and then serve over black rice.

Enjoy. #cheftainment

Fruit Tart

Ingredients:

Dough
1 1/2 Cup Flour - I use 50/50 AP & Whole Wheat
1/2 tsp Salt
1 tbsp Sugar
1/8 tsp Cinnamon
1/2 Cup Cold Butter - Cubed
1/4 Cup Cold Milk
1 - 2 tbsp Water (if needed)

Filling
3 Peaches - Peeled & Sliced

3 Nectarines - Peeled & Sliced

1 Cup Blueberries (I used frozen because that's what I had)
1 lb Strawberries - Green tops cut off and sliced
1/4 Cup Flour + 1 tbsp
1/2 Cup Sugar
1 tbsp Lemon Juice
1/4 tsp Salt
1/4 Cup Apricot Preserves

In a food processor add the flour, salt, sugar, cinnamon and pulse a few times to combine.  Add in the butter cubes and pulse until a coarse meal consistency.  Add in the milk and pulse again until combined.  Should be like wet sand.  If needed add in 1 -2 tbsp of water if dough is too dry.

Pour dough out onto the counter and form into a ball.  Flatten into a disk and wrap in plastic wrap. Place in fridge for at least 30 minutes.

While dough is in the fridge start on the filling.  In a large bowl add the peaches, nectarines, blueberries, strawberries, sugar, lemon juice and mix to combine.  In batches add in the 1/4 cup flour and mix between batches to coat the fruit.  You don't want to dump it all in at once and clump up.

While the dough is resting in the fridge occasionally come back to the fruit and stir.  It will start giving off juices and you want to keep mixing to keep coating the fruit. Should be about 30 minutes.

After at least 30 minutes take the dough out and with a rolling pin on a lightly floured surface, roll the dough out to about 1/4 inch consistency.  It doesn't have to be perfect and if there are holes just patch them.  It will be about 14 inches in diameter.  Place dough in tart pans (my dough made 1 large and 2 small tarts) and gently press sides into mold and make sure there aren't any air pockets on the sides.

Sprinkle the remaining 1 tbsp of flour over the dough.  Using a slotted spoon place the fruit in the center of the dough and spread out to the edges.

Place tart in a pre-heated 425 degree oven for 35 minutes.  Keep an eye on it as ovens vary, may take a minute or two more or less.  You're looking for a golden crust.

When tart is out of the oven, heat up 1/4 cup of apricot preserves in the microwave until loose (about 15-30 seconds).  Brush the preserves over the tart.  Let cool for about 15 minutes and then serve.  Can also be served at room temp or topped with basil infused marscarpone cheese or vanilla ice cream or frozen yogurt.

Enjoy. #cheftainment

Angel Food Cake w/ Strawberry Compote

Ingredients:

1 1/4 Cups Cake Flour

1 1/2 Cups White Sugar

1/4 tsp Salt

1 1/2 Cups Egg Whites (about 11 large eggs)

1 tsp Cream of Tartar

1 tbsp Vanilla

Sift together flour, sugar & salt.

Beat egg whites until they form stiff peaks.  Add cream of tartar and vanilla.

Gently combine eggs and dry ingredients and pour into un-greased baking pan.

Place cake in cold oven, then heat oven to 325 degrees and bake cake for about 50-60 minutes. (mine was closer to 50).

Invert cake on a cooling rack and let cool for about 1 hour then remove from pan.

Strawberry Compote:

1 lb Strawberries - Green tops cut off and diced.

2 tbsp White Sugar

1 tsp Lemon Zest (or 3 tbsp lemon juice)

Pinch of Salt

1/4 Cup Water

Combine strawberries, sugar, salt, lemon and water in a pan over high heat. Bring to a boil and then reduce to a simmer for 10 minutes or until strawberries start to break down and liquid becomes thicker.

Let cool then serve.  Enjoy!

#cheftainment

Grilled Strawberry Lemonade

Ingredients:
18 Lemons - Zest + Juice
1 Quart Strawberries (green hull removed) - Quartered
1 Cup Sugar + 1 tbsp
Water + 1/4 Cup Water

Start by zesting lemons. Next cut lemons in half and grill on high heat just until they start to caramelize and get black around the edges. This should only take a few minutes each side. Set aside to cool.

In a sauce pan over med / low heat, add the strawberries, 1 tbsp of sugar and 1/4 cup water.  Slowly cook this down until it looks like a puree, breaking up any larger chunks of strawberries with a fork. This will probably take 20-30 minutes. Set aside to cool.

Here's where you use a few dishes:  Over a large bowl, squeeze the juice out of the lemons, add in the zest and strawberries and stir to combine.  Let sit for about 1/2 hour to marry all the flavors together.

Now, over another large bowl and using a strainer, put the strawberry + lemonade mixture through the strainer and using a spatula to press out all the juice.

Pour the strained mixture into a gallon container.  Add 1 cup sugar and fill the rest with water.  Shake well and let sit about 1/2 hour.

This was very tart but extremely refreshing. This is where you adjust the level of tart or sweet by adding more water or sugar. *Would also be delicious w/ some sprigs of mint.

Enjoy.  #cheftainment

** By grilling the lemons, you develop the natural caramelized sugars, therefore you use less white sugar in the overall product.

Italian Cabbage & White Bean Soup

Ingredients:
1 Medium Head of Cabbage - Chopped into 1" pieces
1 Grilled Chicken Breast - Small Dice
1 Onion - Chopped
1 Carrot - Chopped into 1/2" pieces
2 Garlic Cloves - Minced
2 Cans White Beans - Drained & Rinsed
2 tsp Salt
1 tsp Black Pepper
1 tsp Cumin
1 tsp Cayenne Pepper (or 1 tbsp crushed red pepper flakes)
4 tbsp Extra Virgin Olive Oil (EVOO)
4 Cups Chicken Stock
2 Cups Water (optional)

In a medium / large pot over med / high heat, add the evoo.  Add the onion, carrot & garlic and sautee for about 5 minutes, stirring occasionally.  Add in the salt, pepper, cumin, cayenne and stir to coat the vegetables. Cook for 1-2 minutes to open up the spices and bloom them.

Next add in the chicken and cabbage and stir to combine.  Add in the chicken stock.  The chicken broth should cover the cabbage, etc. by about an inch. If you need more liquid, add in some of the water or more chicken stock.  Cover and reduce to simmer and cook for about 20 minutes.  Add in the white beans and continue to simmer for another 10 minutes.

At this point, adjust the seasonings to taste and simmer for another 5 minutes if necessary.

Enjoy with a nice piece of rustic crusty bread.  #cheftainment

Roasted Carrot & Ginger Soup

Ingredients:

8 Tbsp - Extra Virgin Olive Oil (EVOO)
1/2 Large Onion - Diced
1 Cup Mushrooms - Chopped
8 Carrots - Diced
1/2 Head Cauliflower - Chopped
3 Cloves Garlic - Smashed
1/2 Cup White Wine (or water)
2 Tbsp - Grated Ginger
1 Tsp - Cumin
1 Tsp - Salt
1 Tsp - Black Pepper
1 Tsp - Corriander
1/2 Tsp - Cayenne
5 Cups Vegetable Stock (4 cups + 1 cup)

In a large post, over med / high heat, add the EVOO. Once heated, add the onion and cook about 2 minutes. Next add the mushrooms and cook for about 2 minutes. Add the carrots, garlic and cauliflower and cook 5-10 minutes, stirring occasionally.

When the veggies are starting to brown and break down, add the wine to deglaze and cook about 1-2 minutes.  Add the spices & ginger and cook about 1 minute. Add in 4 cups of stock. Place on a lid (cracked) and simmer for about 30 minutes or until the vegetables are fork tender and breaking down.

Using an emersion blender (or regular blender), puree the soup and put back on the stove to simmer.  If the soup is too thick, add the remaining cup of stock to thin it out.  Adjust the seasoning at this point and simmer another 5-10 minutes and then serve. *I added grilled cheese croutons.

Enjoy.  #cheftainment

No Bake Granola Bars

Ingredients:
8 Oz - Pitted Dates - Diced
2 Cups - Hot Water
3 Cups - Instant Oats
3 Cups - Puffed Rice Cereal
1 Cups - Almonds - Chopped
1/2 Cup - Pistachios - Chopped
1 1/2 Cups - Mini Carob Chips
1 Cups - Dried Cherries or Cranberries
1 Cup - Coconut
1 Cup - Flaxseed Powder
1 Tsp - Cinnamon
1 Tsp - Vanilla
1 Tsp - Kosher Salt
3 Cups - Almond Butter
1 Tbsp - Coconut Oil

Directions:
Place dates in a bowl and cover with hot water and let sit for about 30 minutes.

Line a 9x13 baking dish with parchment paper (leave overhang on sides for easier removal) and spray with cooking spray.

In a large bowl, combine the oats, rice cereal, almonds, pistachios, 1 cup carob chips, cherries, coconut and flaxseed. Mix to combine.

In a blender, add the dates, water, cinnamon, vanilla and salt and blend until smooth.

In a large bowl add 1 1/2 cups of the date mixture w/ the almond butter and mix to combine. Pour this mixture over the oat mixture and stir with a spatula to combine throughly.

Pour this mixture into the prepared baking dish and pack firmly. It will be sticky so lightly wet your hands to press mixture down.

Cover dish and put in fridge (or freezer) for about 2 hours to set up.

Melt the remaining 1/2 cup of carob chips and the coconut oil in the microwave and stir to combine. Pour over the granola and spread as if you're frosting it. 

Let sit about 10 minutes, then, using the overhang of the parchment paper, lift the granola out of the dish and cut granola into about 1 or 2 inch squares.

Keep in fridge and they will last forever. Excellent source of protein and energy, perfect for post work out snacks.

Enjoy. #Cheftainment