Mississippi Mud Pie
250g (9 ounces) chocolate cookies
80g (3 ounces) melted butter
1/2 Teaspoon salt
Reduce the cookies to fine crumbs in a food processor. In a bowl, mix them with the melted butter and salt. Butter the bottom and sides of a 24cm (10-inch) springform pan and press the crumbs on the bottoms and partway up the sides. Refrigerate. Remove the pan from the refrigerator just before filling.
115g (4 ounces) butter
100g (4 ounces) dark chocolate
3 very cold eggs
4 Tablespoons strong coffee
2 Tablespoons heavy cream
275g (1 1/3 cup) sugar
3 Tablespoons Dark Karo Syrup(preferred) or honey
1 Teaspoon vanilla extract
1 Tablespoon coffee extract
150g (6 ounces) roasted salted peanuts, chopped
Melt the chocolate and the butter together in a saucepan or in a microwave. Allow to cool to lukewarm. Stir in the vanilla and coffee extracts. Preheat the oven to 150ï¿½C (350ï¿½F). In a small bowl, mix the coffee, Karo syrup and the cream and set aside.
Beat the cold eggs until light in color in a mixer (recommended), or with a whisk. Little by little, add the sugar while beating. When the mixture is very thick, alternately add the chocolate mixture and the coffee mixture while beating. When the consistancy is that of a mousse, stir in about 2/3 of the chopped peanuts.
Scrape the mixture into the springform pan and sprinkle with the remaining peanuts. Bake 50 minutes. The pie will rise when cooked and fall and crack while cooling. Once cool, refrigerate in its mold. Once cold, run a knife soaked in hot water around the circumference of the pie before removing the outside ring. Allow to return to room temperature before serving.
Sweet Potato Soup with Rosemary and Pecans
1/2 Teaspoon Allspice (Quatre Epices)
2 Teaspoons ground ginger
1 Teaspoon salt
1/2 Teaspoon ground white pepper
1/2 Teaspoon ground cinnamon
1/2 Teaspoon ground nutmeg
1 KG (2 lbs) orange sweet potatoes or yams, peeled and cut into 2cm (1 inch) rounds
1 onion, finely cut
3 smashed garlic cloves
50g ( 3 1/2 Tablespoons) butter
2 L chicken or vegetable stock
2 cinnamon sticks
3 star anis
2 branches fresh rosemary
200 ml (3/4 cup) heavy cream
50g (2ounces) chopped pecans
Sweat the onion and garlic without coloring in a large souppot over a medium heat. Add the yams, cinnamon, star anis and the stock. Remove the rosemary needles and reserve, tossing the branch into the pot. Raise the heat and bring to a boil ; simmer half covered for 20 minutes or until the yams are soft.
Remove the pot from the heat and discard the cinnamon sticks and the star anis. In a food processor, purï¿½e the soup in batches until smooth. Return the purï¿½ed soup to the pot, add the Spice Mix and the cream, and heat just to the boiling point. Taste and correct the seasonings, if necessary. If the soup is too thick, add a bit of milk or stock.
To serve, garnish with the reserved rosemary needles, minced very fine, and pecan peices.
Duck Dirty Rice
In Louisiana, this recipe calls for fresh chicken livers and gizzards. In Paris, I've substitued gesiers de volaille confits and la viande de canard confit, which, when cooked until crispy, bestows a chewy texture and slightly smoky flavor to the rice. As in all cooked-covered rice dishes, careful measuring of ingredients and careful timing are essential.
1/2 Tablespoon Cayenne pepper
1/2 Tablespoon Celery salt
1/2 Tablespoon ground white pepper
1 Tablespoon ground cumin
1 Tablespoon Herbes de Provence
1 Tablespoon Oregano
1 Tablespoon Mustard Seeds
200g poultry gizzards, preserved in fat
250g confit de canard, (preserved duck meat )removed from the bone
1 1/2 L (6 cups) chicken or vegetable stock
120g (1/2 cup) chopped onions
120g (1/2 cup) chopped celery
120g (1/2 cup) chopped green bell pepper
2 Tablespoons minced garlic
500g (a little over 1 lb) Basmati Rice
Chop the gizzards in small,pieces. Cut the duck meat in 1/4 inch cubes, with skin attached. In a large, heavy bottomed pot, saute the gizzards in 2 Tablespoons of duck fat, stirring frequently and scraping the bottom of the pot. This will take about ten minutes; the gizzards will stick a bit to the bottom of the pot and become dark and dehydrated. Be careful not to get burned by spattered fat. When they are dark brown and crispy, remove them from the pot and let them drain on paper towels.
In the same pot, leaving the residue from the gizzards, brown the duck meat over medium-high heat in 2 Tablespoons of duck fat for about 5 minutes. Add the spice mix and cook 2 minutes, stirring and scraping; don't worry if the spices stick to the bottom of the pot. Add the vegetables, and voila! their moisture will clean the bottom of the pot. Stir and scrape often for 3 to 5 minutes, or until the bell peppers are a vibrant green. Add the stock and cook uncovered, over high heat, for exactly 10 minutes. The stock will begin to boil and reduce a little. Scrape the bottom of the pot to incorporate the last bit of caramelised spices into the liquid
Slowly pour in the Basmati Rice, lower the heat to a minimum and cover the pot. Cook 20 minutes. Remove the pot from the heat, and let the Dirty Rice repose 10 minutes, uncovered, stirring 2 or 3 times during that period. Add the reserved gizzards, stir, and serve.
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