Chocolate Nemesis for the Year of the Rat.

2008 what a year you are panning out to be!

I don't know how everyone else is feeling about this year but the general consensus from my loved ones is that it rocks!!! I have received 2 more terrific pieces of news this week!! And further conversations with my nearest and dearest has confirmed that this really is 'the' year. The fabulous news I received is that one of my darling brothers proposed to his amazing girlfriend. And the other great news was that my other fabulous brother and his gorgeous wife have just had their second child. The beautiful Sophie Grace. Preparing to celebrate these 2 beautiful events got me to thinking that I have already celebrated so much this year.

I have described 2007 as a bit of a pause year, which I know I am too young to have, but it was. I did not put any pressure on myself in 2007 and although it was not stressful it was not particularly eventful either. I believe in going with the flow and if the flow is very still then you have a pause year. And it is nice to relax like that, but towards the end of the year I felt a little stir. Then the little stir turned into a little whirlpool, and by a third of the way through 2008 I was well and truly embracing every chance and opportunity that came my way. Now I am sitting back enjoying my new job, writing my new blog and listening to all the stories from my family and friends who have had a similar 2008. The overwhelming joy towards this year got me to thinking about the Chinese zodiac and if there was anything in it..... 2008 the year of the rat... this is what I found out

"In the year of the rat you are always busily pursuing a personal goal or ambition. In 2008 any recent setbacks or obstacles can be overcome, so look forward to a year in which to really shine, either personally or professionally."

So there you have it, I don't know if I could have put my feelings of 2008 any better myself (the proof of that is evident above) And so I think a little offering needs to be made to 2008. A little celebration to show my appreciation, and a bribe to keep the same 'good times rolling' I have had this dessert in mind for a long time and when I thought of a suitable delicacy to offer up to 2008 it was the first thing that sprang to mind. A decadent, rich & chocolatey dessert is the perfect way to say " Thanks, keep up the good work". I made mini versions so we all had our own individual cakes and served it with yogurt sorbet, cointreau jelly and orange crisps. It is every bit as delicious as I thought it would be and don't worry......... I left a few crumbs out for the rat as well.

So here's to 2008 and
welcoming Sophie Grace into the world
my fabulous new job
creating a fun food blog
my brother finding his perfect match
my best friend coming home to Australia
my other best friend finding a new earth
my parents new lease on life....
and all the other fabulous things 2008 is yet to bring.


CHOCOLATE NEMESIS

675 G CHOCOLATE (good quality dark)
450 G BUTTER
10 EGGS
675 G CASTER SUGAR

METHOD

Line the inside of your cake rings
Melt chocolate and butter together
Whip eggs and until they double in size
Fold together and pour into cake tin.
Bake at 140 until cake has set.

If you are using rings I find it helpful to allow this mixture to sit until it slightly sets before pouring it into the moulds.

Sometimes you can judge a book by it 's cover.

Is it wrong to admit that if I were really wealthy I would only eat food with beautiful packaging?

I am a total sucker! I love pretty/clever packaging. I remember years ago when I first saw a Simon Johnson package that I lashed out on branding alone. Those simple ebony and ivory packets get me every time. I am almost suckered into spending $20 on pasta I could buy for $2.95. And lets be honest it is not always a superior product. Not to target SJ in particular but just packaging in general. I think I pay for the packaging alone ...and sometimes I am ok with that. But on this occasion I have found an incredible product in an absolutely gorgeous package. avante-garden preserves...(I also heart the brand name) I spotted these jams in my favorite local deli a few months ago and instantly fell in love. It was my new favorite (sorry hanks), which I admit is a little shallow since I hadn't even tasted it but hush... I was in love. So even though avante-garden preserves are my new favorite, I am still yet to conduct a taste test and at $10.95 a pop I feel I really needed an occasion to justify the purchase. I am also a little nervous because what if it doesn't live up to my expectations, what if it is just a pretty face??? Then one day the arrival of an out of town guest for brunch and a breakfast idea calling for lemon marmalade, signaled that avante-garden's time had come.

Yippee, you can judge a book by it's cover!!

My favorite jam is now legitimately my favorite. It was so interesting and refreshing. The vanilla bean added just that slight depth to the sweet flavor with out making it sickly and sticky. And the lemon is lemony enough to be tart and bitter, yet complimentary. The texture is worth commenting on as it is a very loose preserve, which I find to be delightful. And before this ends up reading like a product review/advertisement I will just add that the inclusion of a hand written batch number is absolutely lovely. Now I have to try all the other many flavors and I urge you too also... Especially if you are wealthy enough to choose food on looks alone.

Fruit toast with lemon marmalade and ricotta
(care of Yellow Bistro brunch menu)
(best made in fig season jan-feb)
feeds 4

8 thin slices of delicious fruit loaf (rich with nuts and real fruit)
1 jar avante garden lemon and vanilla marmalade
1 cup fresh ricotta
2 tablespoons of honey
4 leaves basil chiffonade
4 figs (please be aware they are almost out of season- substitute with seasonal fruit if necessary)

With a pastry brush coat bread with a tin layer of mild extra virgin olive oil and grill until golden
Sweeten ricotta with honey and add basil chiffonade
quarter figs
Serve each person 2 slices of fruit loaf, a quenelle of ricotta, a fig and a generous spoon of lemon marmalade.

This is a beautiful brunch and one which has become very popular amongst my friends. Thanks to the discovery of avante garden preserves, you can choose a different marmalade/jam to compliment the fruit of the season. Please don't forget how important it is to choose fruit and vegetables that are in season.. good for you... good for the framer too!!

An excerise in cooking temperatures

A recent question regarding a grainy pate got me thinking about egg proteins, slow ovens and ultimately sous- vide cooking. So today we are having a bit of a cooking tutorial. Lets start with the eggs. ( I will give you my lay persons description of everything that goes on.... if you are after a scientific in depth analysis this is not the place to come)

The key with cooking eggs for custards, parfaits , farces and the like is cooking temperature. A very simple exercise+ can be conducted to see the results of high cooking and low cooking. This test will demonstrate the results very effectively.

The egg custard test

8 large eggs
2/3 cup milk
2/3 cup heavy cream
salt

Combine all ingredients
Pour egg custard equally into 2 ceramic dishes. (you will probably have way too much just 1/4 the recipe)
Label each dish and cook (in a water bath)at following temperatures and time intervals.

a) cook custard in a 220 degree Celsius oven until it is set (15-20 minutes)
b)cook custard in a 100 degree Celsius oven until it is set (60 + minutes)

Results

custard a) will resemble grainy rubber, with air bubbles and a watery liquid surrounding it.
custard b)will be silky the silk worm!!! Soft, smooth, no resistance & delicious

So what have we learned? The proteins in an egg seize when combined with high temperatures and set rapidly. This quick reaction results in a tough and rubbery texture. The seizing of the proteins 'forces' out the moisture in the egg (the resulting watery liquid). If you hold a water soaked sponge in your hand and rapidly make a fist this is an example of what happens to Mr egg when he reaches high temperatures rapidly. The sponge represents the egg and your fist the the results of heat; tense, tight, tough, and resulting in the expulsion of any moisture. As for the bubbly texture. Imagine when something boils and bubbles form, now imagine setting those bubbles as they form. At high temperatures the custard is creating bubbles and also the temperature is coagulating the egg. As the bubbles are forming they are also setting, resulting in a bubbly rubbery custard. This is a brief analysis of what can go wrong with fast cooking what about our hero? Imagine you are at a day spa, everything is so relaxed, nothing is tense here. This is what slow cooking is like for Mr egg. He feels the warmth around him and relaxes. There is no rush, so gradually, gently the egg sets and he does not lose any of his moisture. Resulting in a perfectly smooth and luxurious custard.

The same principal applies when combining egg to other mixtures and cooking. Slow cooking is essential to ensure the egg proteins do not seize and tense up. So be gentle to your eggies when next you make a farce or mousse or pate- you will notice the difference. All this talk of slow cooking and seizing proteins brings me to sous-vide cooking- but I have decided to reserve that for another entry!!!

I hope this is helpful, and am really only talking from my own experience I am not suggesting I am a 'science of cooking' expert. Cheers !

The day 2 boys came to visit.

I know it is one thing to go from cooking with brown rice to pepperoni pizza, but we must have balance in our lives... we must! My friend K was coming over to visit and at the last minute she informed me she would be bringing two guests. K arrived at my unit and as I opened the door I saw behind her two figures fully clad in camouflage seemingly exhausted, tired from combat. I hadn't met either of them before and wondered what I could possible have in my one bedroom apartment that would be of any amusement to them. I felt a little nervous about their arrival but I was also so impressed by these brave figures that I immediately felt the need to feed them.... and then I thought... What do you feed two 6 year old boys dressed in army fatigues who are starving, exhausted from the games they had been at all morning!

And I know that healthy eating should have been a priority but they just looked so cute in their little cargo pants and bandannas that I couldn't resist spoiling them with a treat. So we got out the cook books and flicked through the pages.. the boys were so enthralled by everything on offer and mostly not in an positive way...there were many eews and grosses... way too many vegetables in my books I think. So then I suggested a Pepperoni pizza. Woo hoo success..high fives all round!! I must admit there is something very rewarding about knowing you have just made their visit worthwhile. So I set up a little window table for them and got them using their imaginations about the view. It was decided unanimously that it would only take them about 3 minutes to swim out to kangaroo island
(at least 2 km), since they had both won medals at the swimming carnival that year. I t was also decided that although ham and pineapple pizza was good, pepperoni with extra cheese was hands down the greatest food ever. Lunch decided on it was now K's turn to explain to me how these two 6 year old boys came to be in her possession and consequently in my home. The answer involved something to do with her boss, her job being on the line and not knowing where else to go. She had exhausted them at the park and figured if they needed nourishment I would be the best option.

Well Jake and Oliver you were very polite guests, you looked very brave and manly in your costumes and you are welcome to come back for pepperoni pizza when ever you like!!!

Pepperoni Pizza

one base (pre bought or use favorite recipe)
Tomato Sugo
Pepperoni (mild for kids)
Mozzarella cheese

Cover base with tomato sauce
layer with cheese
add peperoni slices
add more cheese
(my critics informed me the more cheese the better the pizza)

A real discovery!

I am so excited about this post. When I started this blog I think I saw it as a way of communicating some chef hints to anyone who was interested. I am not sure if that pursuit lasted more then one or two posts when I just got totally carried away with talking about vegetables. Then it appears that I decided to neglect the vegies and just started blogging about what ever was happening in my kitchen that day or week. I still have no defined vision for this little blog and am happy to continue reporting on the journey that evolves in my domestic kitchen and life in general. Having said that the reason I am excited about this post is because I have something to share. Something special and fantastic. This is the reason I have a blog I realise. So that when I discover something so great I want to tell everyone I know, I can come here and tell people who may actually be interested.

Now there is no hiding that I am not opposed to a bit of butter in my cooking. I believe that if you are going to have it you have it properly and really enjoy it. Having said that sometimes all you really feel like is something healthy, cleansing something that actually makes you feel really good. This was the mood I was in today. I wanted something earthy and warm. Well here it is my first discovery. Brown rice porridge. Now I know you are probably disappointed already just reading that, but don't react too soon. This recipe is so utterly delicious, yummy and warm that I could imagine having it for breakfast every morning. Although I am a porridge fan so I may be bias. The beauty with the brown rice is that it imparts a complex nuttiness to the porridge and with a spoon of honey, some fresh berries, grapes or figs and a sprinkling of cinnamon this is perhaps the most delightful way I can imagine starting the day. And in addition to all this yummminess it is sooooo nutritionally rewarding. This porridge will really give you a proper kickstart to the day and I promise you it will feel every bit as decadent as it's evil rivals. I would never harp on if it wasn't truly delicious.. please try.

Brown Rice Porridge
(feeds 4)

1 cup brown rice
1 cup water
500 ml milk
2 tablespoons honey/maple syrup
1 bunch grapes/berries/figs/ any other fruit
1 teaspoon cinnamon

Dry roast rice in a medium pan until you smell a nutty aroma
Blend rice to a fine flour (you can do as much as you want in advance at this stage as it will keep, but cooked porridge will not)
Return rice flour to sauce pan and add water and half the milk
Cook in the way you would polenta (minimum 15 minutes) adding milk as is necessary to achieve the desired consistency
Add 1 tablespoon of honey
(If you have a sweet tooth add more)

To serve spoon porridge into a bowl and top with fruit a drizzle of Honey and a sprinkling of Cinnamon. (I like to have a lot of fruit with mine)

And now for my next discovery which you all owe it too yourselves to try: banana ice cream. Any one who knows me will know I have a serious weakness for ice cream. And lately my hips have been alerting to me to the serious nature of this problem!!! How ever I have found a solution to the addiction. I have heard so many people talking about this in the past but no one ever told me it would be so good. I have never bothered making it before today because I was confident what the end product would be and that it would never cut the mustard in so far as replacing actual ice cream. This is why I must stress, this healthy delicious treat is every bit as nice and luxurious as any full fat banana ice cream I have ever had. And oh my god so easy!!! So next time you have a spare banana throw it in the freezer, and when that craving hits for something luscious, just take your banana out of the freezer and blend it till it becomes a beautiful creamy mass of banana ice cream!! My best advice is to blitze it as soon as you are going to eat it because it will start to discolour if you leave it out for too long (as in my photo). You must try this. I only wish I had some kids to trick into enjoying this beautiful treat!!!

Re-reading this post I realised it sounds sort of 'info-mercially' so sorry for the tone, but I am just trying to sell a great product.

Gucci hamburgers

I am so excited. There is something so fantastic about revisiting old favorite social occasions. When ever my family or friends get together there is always lots of wine and conversation flowing, but I have to confess I have been craving a movie night. Where you are all rugged up with blankets and pillows and bowls of salty pop corn and the lights are off. So fun and as far as I am concerned and the only rule to avoid movie night failure is to choose the film for your audience.
Follow these guidelines for fool-proof entertainment


The girls: modern romance or cult 'chick 'flick'
The boys: Suspense or Action
Couples: Horror
Mixed group: Hollywood blockbuster.
Film students: Anything David Lynch

(This may sound like a mass generalisation but trust me now is not the time to be a film critic. Everyone is here to have fun. And from one film graduate to another, generally speaking, no one really cares about your critique or taste... let your hair down)

So I have a movie night coming up and I want to make something really fun and kitsch. I am thinking along the lines of hot dogs or Mexican, followed by an A.O. chocolate Sundae and obviously buttered popcorn. I remember the last time I went to an 'official' movie night. I was 18 and working in a cafe. I thought everyone I worked with was so cool. I had a major crush on my boss and was so excited about the 'movie night' staff party we had planned. It was at said bosses house and I remember how super cool I thought it was when I got there and they had set all their couches up in rows one in front of the other as per cinema seats. As the years have gone by my sentiments regarding that particular boss, and how cool he was (he really wasn't) have long since evaporated, but the memory of the homemade cinema remains. And so 11 years later I am going for the cinema row effect for my own movie night.


The cinema row effect, "Transformers" and Gucci hamburgers! I love making these sandwiches because they are always a hit. It's like a clash between flashy and trashy, especially when served with a coca cola spider! And if you like you can just keep all the elements separate and let the audience build their own dinner. This is also the best approach for desert. Get some fat glasses or bowls and set up a chocolate sundae buffet. Glossy ganache, vanilla icecream, crushed toasted almonds, Turkish delight, roasted coconut, crushed maltesers, toffee sauce, fresh berries, whipped cream...the list is endless. There are bound to be cheers all round for your cinema treats. I can't wait!!!!!

Gucci burgers

Butter lettuce leaves
Gourmet beef patties
buttered asparagus spears
Cherry tomatoes
Homemade tomato relish
Gruyeres cheese sliced
Aioli
Dijon Mustard
Caramelized onions
Avocado
Sliced roast beetroot
Sour dough loaf sliced and grilled in olive oil


Build your burger to your own taste!!

Movie nights are so fun, all you need are snacks and refreshments.....
oh and of course cinema row seating!!!!!!

Beautiful day? Beautiful Parfait!

What a day! It is so utterly spectacular that the warmth of the sun gushing through the window is filling my entire room with cheer. Amazingly as I sit in my sunkissed room I am not even bothered by the jack hammering outside attempting to ruin my moment. I am so very tempted to talk about a new earth right now but am positive this is not the best forum. However enjoying this moment so much inspite of the construction site outside my window is an achievement. And so I encourage you to look into 'the power of now' in your own time and instead I offer you the most delicious vanilla bean parfait you could imagine. And if you were looking out my window right now, on this particular day then trust me it would be exactly what you were imagining.

Before I actually became a chef I would always look in magazines and cook books at icecream and would be endlessly frustrated when the method reached the point of instructing: place mixture in ice cream machine and churn. I used to think but I don't have an icecream machine..give me an alternative... an alternative which didn't involve freezing more then twice. It was never on the cards that I would buy an ice cream machine, since the ice cream machine would then have to be used to justify it's existence. Such use would inevitably result in copious consumption of homemade ice cream.... dangerous. Ice cream is my weakness (oh and cheese. which is a terrible blight for someone suffering lactose intolerance. boo!!) I could eat bowl after bowl of ice cream only stopping when I am so full I have no energy left to raise a spoon to my mouth. Oh and I suffer the consequences, boy do I suffer the consequences but when I weigh up the pros and cons, I simply can not resist the delicious, delcious list of pros....... and so ......it was essential that I never own an ice cream maker.

And then came the discovery of parfait...oh you devil food. This recipe is so simple and divine. There are no choc bits, no toffee, no noughatine, no caramel, no cookies just beautiful velvety vanilla... my favourite. It was one of the first recipes I learned working on the pastry section as an apprentice. Obviously I fell in love with it immediately. It involved no churning, no ice cream machine and best of you only have to freezer it once. Yum. Can I eat it all??? No, well if you want to share you better get here soon!!!!

Vanilla Bean Parfait
(serves..me)

12 yolks
8 oz sugar
1 vanilla bean
12 whites
8 oz icing sugar
2 pints cream

Scrap vanilla into eggs and beat.
Add 1/4 cup water to sugar in a small saucepan and heat gently.
Once the sugar has dissolved and pour into the egg mixture constantly whisking to create a sabayon.(this technique is ideal for using a Kitchen Aid.
Alternatively you can create the sabayon over a bain marie
Whip cream to soft whipped stage
Gently fold the cream into the sabayon
Whisk egg whites and icing sugar to slightly over soft peaks. (this will allow them to be easily Incorporated into the mixture with out losing any any of the essential air.
Fold the meringue into the egg and cream mix.

Pour into a lined mould or suitable storage container.
Freeze overnight.
Remove from the freezer at least 30 minutes before you serve
eat with a spoon
YUM!