CookingDiva

This is an unusual combination of sweet flavors with spicy, hot sensations. Traditionally, cuisines from temperate regions of the world, as such as Asia, Latin America, the Caribbean, Africa and the Mediterranean have  always  combined these ingredients. This time we are celebrating this widely known aprhodisiac in the form of a truffle. Enjoy!

Yield 50 truffles

Ingredients:

For the Spicy Semi-Solid  Ganache:

• 1 lb(16 oz) Semi sweet chocolate, chopped

• 1 teaspoon “Thai Curry Paste for desserts” or to taste, recipe follows.

• 1-1/2 cups heavy cream

Preparation

1. Place chopped chocolate in food processor and pulse until pea size. Bring heavy cream to boiling point and mix in the curry paste for desserts. Stir to combine. Remove from heat, cover and infuse no more than 3 hours. Strain through a very fine sieve and re-heat to a boiling point.
2. Pour the chocolate mix into the tube of a running food processor. Process until mixture becomes smooth. Transfer into a clean bowl and let set overnight, covered, in the refrigerator.
3. Pipe onto a parchment lined cookie sheet and freeze overnight.
4. Pre-coat truffles with thin layer of tempered chocolate and dust with cocoa powder, OR toss in toasted coconut flakes.

Important Note:

 For the Thai Curry Paste for Desserts:

• 1 stalk lemon grass, finely sliced. Use only the bottom 6”of the stalk.
• 1 teaspoon lime zest, preferably kaffir lime, but any lime will do!
• 1-2 dried Thai bird chilies, seeds removed.
• 1/2 teaspoon ground cinnamon
• 2 cardamon pods, husked
• 1- 1/4 teaspoons turmeric
• 1 tablespoon coriander seeds
• 1-1/2 teaspoons cumin seeds
• 1 tablespoon fresh galangal or ginger root, minced (see Chef's note)
• 1 tablespoon coconut milk (optional)

Preparation

1. Dry toast cumin, coriander, cardamom and cinnamon in a skillet under medium heat for 3-4 minutes. Do not leave unattended, and shake the pan often to prevent burning. Remove from heat, cool.
2. If making in a mortar and pestle, pound all the ingredients into a smooth paste. If making in a blender or food processor, blend everything into a smooth paste. Transfer to a small container and keep refrigerated or frozen. Read Chef’s note.

[Chef’s Note: this paste will keep for up to two weeks refrigerated and can be frozen in one-teaspoon quantities in n ice cube tray. To grind the ingredients use either a mortar and pestle, a blender, coffee grinder or spice mill. Remember that the number of chiles is up to you. If you find a paste too hot, simply reduce the number of chiles used. Galanga, sometimes called “galangal”, is known as “kah” in Thailand and is used even more widely than fresh ginger. Use whole pieces of dried galangal and reconstitute them by soaking them in water. Powdered “kah” has very little flavor. Fresh ginger can be used as a substitute for kah.]

Yield ½ cup

Enjoy,

Chef Melissa

Tags: chocolate, food blogs, cookingdiva, cooking, panama, panama chefs, food & drink, food, recipes

Sorbet is the French name for sherbet, long popular as a cooling sweet made from fruit juice, liqueur or wine. Sorbets are so versatile, they can be served as a first course, between courses or as dessert. The champagne added before freezing creates an interestingly flavored sorbet. Use about 1 cup alcohol to 1 pound of fruit or two cups of fruit juice.

This sorbet is easy to make. When the sorbet comes out of the ice cream maker, it can be eaten immediately, although it will be very soft. For a firmer consistency, transfer it to a freezer container and freeze for two to three hours to allow the sorbet to harden. If you do not have an ice cream maker, you can freeze the mixture in a large metal pan, stirring occasionally as it begins to freeze. However, the texture will be fairly icy. If sorbet is too hard, it can be crushed and serve as a granita.

Ingredients:

• 1 pound fresh, ripe, unblemished apricots or mangos.
• 1/2 cup sifted powdered sugar
• 1 cup champagne

Directions:

Peel apricots and cut into wedges. Place apricot wedges, sugar and champagne in blender or food processor; blend until pureed. Freeze in ice cream maker according to manufacturer’s directions, OR for 3 hours, stirring 3 times during freezing. A well made sorbet will have soft, smooth consistency. Serve immediately and Enjoy! Yields 4 servings

Felices Pascuas!

Melissa

Visit Tasty Recipes - Chef Melissa's recipe and post index.

Tags: champagne, food blogs, cookingdiva, cooking, panama, recipes panama, food & drink, food, chef melissa

***Free Hao Wu!***

In my every day quest to find artisan, unique gourmet products, and obviously being under the influence of some highly rated Andean coffee, I found Cafe Galletti's Chocoffee (chocolate coverd coffee beans) in my last day in Quito, Ecuador.

Far from imagining that the casual find of such an overcaffeinated, awakening treat will lead me to meet one of the most dedicated and talented couples I have ever met, I proceeded to contact them through the information provided on the cute label. Yes! I've got to like the label, that is the first rule, baby!

To my surprise, Ena Galletti was as charming as anyone could be, and her husband Don Galleti, even after ten years  living in Ecuador, has not lost his one hundred miles-per minute Italian-New Yorker spirit. Their product offering was more than I could have ever imagined: immaculate, organic, fresh, carefully crafted, artfully presented, uplifting fragrant, naturally energizing and ready to give you the bust needed, just when you want it. I was in heaven...Coffee and Herbs heaven to be more specific!

From a life achievement of trolling from north to south and from the Atlantic to the Pacific, you've got to believe me when I tell you that I know about good coffee when I feel its perfume, admire the perfect roast, or enjoy the cracking beans.

Far from denying the popular belief "Nothing beats a cup of coffee," I challenge your coffee knowledge and Starbucks expertise with the following question: "What makes a gourmet espresso coffee so special?, What is the secret to prepare the best espresso ever?"

I'll be back soon with the answers, and you will learn about the why and the when of the espresso making, and also will get the scoop on some fantastic recipes elaborated with Ena Galletti's organic herbal-fruit-flower blends.

Con mucho sabor,
Melissa

Visit Tasty Recipes - Chef Melissa's recipe and post index.

Tags: ecuador, food blog, cookingdiva, chef, food, recipes, food & drink, coffee, cooking