Source: Vita Piergiovanni (Cooking Live http://www.foodnetwork.com)
3 cups mascarpone
1 1/2 cups confectioners' sugar
1/4 cup Marsala
3/4 cup double cream
2/3 cups water
5 teaspoons instant espresso
1 store-bought butter pound cake (e.g., Sara Lee)
In a medium bowl, use electric mixer set on medium speed beat the mascarpone cheese, 1 cup confectioners' sugar and marsala until well blended. Add the creme and beat until fluffy, about 1 minute. Set aside.
In a small saucepan over high heat combine water, remaining 1/2 cup of confectioners' sugar and espresso powder. Bring to a boil. Stir occasionally. Remove from heat and cool. Slice pound cake 1/4-inch thick. Have a 2 quart oval or rectangular glass or ceramic dish. Arrange slices of cake in a single layer over bottom of dish. Trimming to fit. Brush half of the cooled espresso mixture over cake. Spread half of the mascarpone mixture evenly over the top. Then repeat and do the second layer.
Brush espresso over cake slices and top with remaining cheese. Cover with plastic and refrigerate until firm. Before serving sift cocoa evenly on top. Use a large scoop to serve on plates.
11/22/06: Tiramisu
Source: Gale Gand (http://www.foodnetwork.com)
7 yolks
1 cup sugar for yolks
3 cups or 1 (750-gram) container mascarpone
4 1/2 tablespoons water
1 1/2 tablespoons powdered gelatin
3 egg whites
1/4 cup sugar for whites
1 cup heavy cream, whipped
2 1/2 cups cooled espresso
1/2 cup kalhua
20 to 24 ladyfingers
1 cup chocolate shavings
In a mixer with the whip attachment, whip yolks and sugar until thick and pale in color (ribbon stage). Add mascarpone and whip until well incorporated. Pour water into a small bowl then pour powdered gelatin over it. Do not stir. Allow gelatin to absorb all of the water (about 15 minutes) then place the bowl on top of a small saucepan containing simmering water (creating a double boiler). Immediately turn off the heat and allow the gelatin to dissolve completely. In a separate bowl, whip egg whites to a soft peak, gradually add sugar, then slowly pour in dissolved gelatin. Whip to a stiff, glossy peak. Fold whites into mascarpone and yolk mixture then fold in whipped cream.
In a separate bowl, combine espresso and kalhua. Soak 1 ladyfinger at a time in the espresso mixture. In an 8 by 10-inch pan, arrange soaked ladyfingers close together in neat rows until the bottom of the pan is completely covered. Pour 1/2 of the mousse over the ladyfingers and smooth with a rubber spatula. Sprinkle 1/2 of the chocolate shavings over mousse. Create another layer and chill until set.
7 yolks
1 cup sugar for yolks
3 cups or 1 (750-gram) container mascarpone
4 1/2 tablespoons water
1 1/2 tablespoons powdered gelatin
3 egg whites
1/4 cup sugar for whites
1 cup heavy cream, whipped
2 1/2 cups cooled espresso
1/2 cup kalhua
20 to 24 ladyfingers
1 cup chocolate shavings
In a mixer with the whip attachment, whip yolks and sugar until thick and pale in color (ribbon stage). Add mascarpone and whip until well incorporated. Pour water into a small bowl then pour powdered gelatin over it. Do not stir. Allow gelatin to absorb all of the water (about 15 minutes) then place the bowl on top of a small saucepan containing simmering water (creating a double boiler). Immediately turn off the heat and allow the gelatin to dissolve completely. In a separate bowl, whip egg whites to a soft peak, gradually add sugar, then slowly pour in dissolved gelatin. Whip to a stiff, glossy peak. Fold whites into mascarpone and yolk mixture then fold in whipped cream.
In a separate bowl, combine espresso and kalhua. Soak 1 ladyfinger at a time in the espresso mixture. In an 8 by 10-inch pan, arrange soaked ladyfingers close together in neat rows until the bottom of the pan is completely covered. Pour 1/2 of the mousse over the ladyfingers and smooth with a rubber spatula. Sprinkle 1/2 of the chocolate shavings over mousse. Create another layer and chill until set.
Carbonnade a la Flamande—Belgian Beef, Beer, and Onion Stew
Source: The Cook's Illustrated Magazine (11/04)
Top blade steaks (also called blade or flatiron steaks) are our first choice, but any boneless roast from the chuck will work. If you end up using a chuck roast, look for the chuck eye roast, an especially flavorful cut that can easily be trimmed and cut into 1-inch pieces. Buttered egg noodles or mashed potatoes make excellent accompaniments to carbonnade. The traditional copper-colored Belgian ale works best in this stew. If you can't find one, choose another dark or amber-colored ale of your liking.
Serves 6
Chimay Pères Trappistes Ale-Première, $9.49 for 25.4-ounce bottle
The Belgians have had this right the whole time. This traditional Trappist ale was "rich and robust" and brought out a "very deep flavor" with a "dark chocolate finish."
Newcastle Brown Ale, $7.49 for six-pack
This English ale was noted for its low sweetness and bitterness, which allowed for "lots of malt" flavor.
O’Doul’s Amber (Nonalcoholic), $4.99 for six-pack
This nonalcoholic beer was the dark horse favorite. A fruity sweetness brought out "rich beefiness."
Anchor Steam, $8.69 for six-pack
"Grassy, barley" notes made a very "hearty" stew, but this beer pushed the bitter limits.
Samuel Adams Boston Lager, $7.29 for six-pack
"Black pepper" and "sweet spices" dominate this premium lager, alternately described as "burnt" or "molasses-sweet."
Guinness Extra Stout, $7.29 for six-pack
The archetypal stout bordered on "bitter and burnt," but a high degree of sweetness countered for a vigorously flavored carbonnade.
Sierra Nevada Porter, $7.99 for six-pack
This beer lacked enough contrasting sweetness. Several tasters likened this stew to "espresso."
Bud Light, $5.29 for six-pack
"Boring," not bitter, not sweet, and not very flavorful. Stew was "flat."
Sierra Nevada Pale Ale, $7.99 for six-pack
This beer is good straight from the bottle but made a stew that was "bitter" and "sour."
Top blade steaks (also called blade or flatiron steaks) are our first choice, but any boneless roast from the chuck will work. If you end up using a chuck roast, look for the chuck eye roast, an especially flavorful cut that can easily be trimmed and cut into 1-inch pieces. Buttered egg noodles or mashed potatoes make excellent accompaniments to carbonnade. The traditional copper-colored Belgian ale works best in this stew. If you can't find one, choose another dark or amber-colored ale of your liking.
Serves 6
| 3 1/2 | pounds blade steaks , 1 inch thick, trimmed of gristle and fat and cut into 1-inch pieces (see illustrations below) |
| Table salt and ground black pepper | |
| 3 | tablespoons vegetable oil |
| 2 | pounds yellow onions (about 3 medium), halved and sliced about 1/4 inch thick (about 8 cups) |
| 1 | tablespoon tomato paste |
| 2 | medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons) |
| 3 | tablespoons all-purpose flour |
| 3/4 | cup low-sodium chicken broth |
| 3/4 | cup low-sodium beef broth |
| 1 1/2 | cups beer (12-ounce bottle or can) |
| 4 | sprigs fresh thyme , tied with kitchen twine |
| 2 | bay leaves |
| 1 | tablespoon cider vinegar |
- Adjust oven rack to lower-middle position; heat oven to 300 degrees. Dry beef thoroughly with paper towels, then season generously with salt and pepper. Heat 2 teaspoons oil in large heavy-bottomed Dutch oven over medium-high heat until beginning to smoke; add about one-third of beef to pot. Cook without moving pieces until well browned, 2 to 3 minutes; using tongs, turn each piece and continue cooking until second side is well browned, about 5 minutes longer. Transfer browned beef to medium bowl. Repeat with additional 2 teaspoons oil and half of remaining beef. (If drippings in bottom of pot are very dark, add about 1/2 cup of above-listed chicken or beef broth and scrape pan bottom with wooden spoon to loosen browned bits; pour liquid into bowl with browned beef, then proceed.) Repeat once more with 2 teaspoons oil and remaining beef.
- Add remaining 1 tablespoon oil to now-empty Dutch oven; reduce heat to medium-low. Add onions, 1/2 teaspoon salt, and tomato paste; cook, scraping bottom of pot with wooden spoon to loosen browned bits, until onions have released some moisture, about 5 minutes. Increase heat to medium and continue to cook, stirring occasionally, until onions are lightly browned, 12 to 14 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes. Stir in broths, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay, vinegar, browned beef with any accumulated juices, and salt and pepper to taste. Increase heat to medium-high and bring to full simmer, stirring occasionally; cover partially, then place pot in oven. Cook until fork inserted into beef meets little resistance, about 2 to 2 1/2 hours.
- Discard thyme and bay. Adjust seasonings with salt and pepper to taste and serve. (Can be cooled and refrigerated in airtight container for up to 4 days; reheat over medium-low heat.)
Chimay Pères Trappistes Ale-Première, $9.49 for 25.4-ounce bottle
The Belgians have had this right the whole time. This traditional Trappist ale was "rich and robust" and brought out a "very deep flavor" with a "dark chocolate finish."
Newcastle Brown Ale, $7.49 for six-pack
This English ale was noted for its low sweetness and bitterness, which allowed for "lots of malt" flavor.
O’Doul’s Amber (Nonalcoholic), $4.99 for six-pack
This nonalcoholic beer was the dark horse favorite. A fruity sweetness brought out "rich beefiness."
Anchor Steam, $8.69 for six-pack
"Grassy, barley" notes made a very "hearty" stew, but this beer pushed the bitter limits.
Samuel Adams Boston Lager, $7.29 for six-pack
"Black pepper" and "sweet spices" dominate this premium lager, alternately described as "burnt" or "molasses-sweet."
Guinness Extra Stout, $7.29 for six-pack
The archetypal stout bordered on "bitter and burnt," but a high degree of sweetness countered for a vigorously flavored carbonnade.
Sierra Nevada Porter, $7.99 for six-pack
This beer lacked enough contrasting sweetness. Several tasters likened this stew to "espresso."
Bud Light, $5.29 for six-pack
"Boring," not bitter, not sweet, and not very flavorful. Stew was "flat."
Sierra Nevada Pale Ale, $7.99 for six-pack
This beer is good straight from the bottle but made a stew that was "bitter" and "sour."
11/13/06 Carbonnade de Boeuf a la Flamande (Beef Stew with Beer)
Source: Kendall College
Make 2 servings
1/2 fluid ounce lard
1/2 ounce butter
1 1/2 pounds beef chuck eye, cut in 2 slices
1/2 pound onion, diced
1/2 tablespoon red wine vinegar
1/2 ounce flour
33 centiliters dark beer
1/2 cup beef broth
salt and pepper
pinch nutmeg
bouquet garni
1/8 baguette
1/2 ounce Dijon mustard
Heat oven at 325F. Heat half the lard and butter in frying pan, brown the meat in batches. Deglaze with vinegar.
Heat the remaining lard in a rondeau. Add the onion and cook slowly till browned, season with salt and pepper. Add flour and cook the roux for 5 minutes to brown the flour. Stir in the beer, nutmeg, beef broth, and bouquet garni, bring to boil. Add the beef, return to simmer and cook uncover in the oven for 2 1/2 hours or till the meat is fork tender.
Make 2 servings
1/2 fluid ounce lard
1/2 ounce butter
1 1/2 pounds beef chuck eye, cut in 2 slices
1/2 pound onion, diced
1/2 tablespoon red wine vinegar
1/2 ounce flour
33 centiliters dark beer
1/2 cup beef broth
salt and pepper
pinch nutmeg
bouquet garni
1/8 baguette
1/2 ounce Dijon mustard
Heat oven at 325F. Heat half the lard and butter in frying pan, brown the meat in batches. Deglaze with vinegar.
Heat the remaining lard in a rondeau. Add the onion and cook slowly till browned, season with salt and pepper. Add flour and cook the roux for 5 minutes to brown the flour. Stir in the beer, nutmeg, beef broth, and bouquet garni, bring to boil. Add the beef, return to simmer and cook uncover in the oven for 2 1/2 hours or till the meat is fork tender.
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