Chocolate and Caramel Tart with Port Ganache

10 Feb

Posted at 00:10h in Desserts, Recipes by
An adaptation of Dorie Greenspan’s Chocolate-Crunched Caramel Tart from her book Baking: From My Home to Yours, the luscious combination of chocolate, caramel and port offers a burst of flavors that delicately melt on your tongue. A silky port ganache conceals a layer of creamy, yet crunchy walnut caramel for a delightful contrast. Rather than use Dorie’s dough, we opted for a chocolate crust to magnify the chocolate intensity. The recipe can be prepared as one large tart, but we prefer the adorable charm of individual tarts. We also recommend serving at room temperature for the most luxurious texture, and within a day or two of being made.

09 Feb

Posted at 12:00h in Main Courses, Recipes by
You can make this dish with either of the sauces or both for a nice visual and taste bud treat. We used free-range veal here, as the cook in charge (in this case our talented photographer Kelly Cline) is convinced it has more flavor while remaining succulent. You can also substitute chicken breast in this recipe. Serves 4 Ingredients For the roulade: 1-lb. veal cutlet (ask the butcher to cut it about 5/8″ thick from a whole top round) Two pinches sea salt, finely ground 3 Leek Leaves, opened with the green tops cut off, softened in warm salt water 1 cup Wild Rice with Leeks and Portabello Mushrooms (recipe below) 2 tablespoons melted butter ½ cup fresh chervil, finely chopped For the sauces: Savory Chocolate Gravy (recipe below) Creamy Leek Sauce (recipe below)

09 Feb

Posted at 08:00h in Test Kitchen, Test Kitchen Notes by

Chocolate, rich and creamy, is the quintessential indulgent food. It’s perfect in almost every form, one of the most versatile ingredients, and we’re addicted to its unique taste and smell. We crave it in the summer as a smooth ice cream and as a steaming cup of hot chocolate on...

08 Feb

Posted at 09:00h in Beverages, Recipes by

Since living in France and savoring the richness of “real” hot chocolate, I’ve found it a challenge to imbibe hot cocoa from a packet. Instead, I’ve taken to making it from scratch, and as an occasional indulgence it is well worth the effort. Without being overly rich or sweet, this...