Difficulty: Easy
Prep time: 5 minutes
Cooking time: 5 minutes
Cost per serving: $0.50
Useful leftovers: Yes
A great recipe, hardly takes any time and everyone who has tasted it loved it. So simple and so good!
2 oz of good chocolate
A tablespoon of coffee or water
A pint of heavy cream
A tablespoon of powdered sugar
A pinch of salt
A couple of drops of vanilla.
Melt the chocolate with the water or coffee in a double boiler.
Add the pinch of sugar and the vanilla to the cream and whip until it it has slightly firm peaks. Set aside 1/4 of it to garnish.
Take the chocolate off the heat. Mix 1/4 of the whipped cream with the chocolate, then fold that mixture into the rest of the cream.
Refrigerate and decorate with the extra cream.
If you want to be really fancy make a charlotte. Line a mold (I use a pyrex dish) with plastic wrap then line that with cookies (vanilla wafers are fine, as are ginger snaps or mint Milanos). Pour the fool mixture in. Refrigerate for several hours.
When it is set put a serving plate on top and flip. Take the plastic film off and decorate with the reserved whipped cream and some berries.
This is one of those desserts you make an entrance with. Take a bow and accept the applause!
Sunday, March 6, 2011
Hartman House Spice Mix
I never measure anything so the amounts are, well, variable. If I am out of something I leave it out or use something else.
4 parts sweet paprika
1 part smoked paprika
Pinch of chipotle
powder
Pinch of ancho chile powder
More pinches: garlic powder, dried thyme
Ground cumin
seeds
Celery seeds
Note that there is no salt or pepper. This way I can control each for each dish.
Note that this mixture can burn so you have to be careful.
Buy your garlic powder carefully. Sometimes it is dehydrated at too high a temperature and has a bitter taste.
I use this mixture as a general seasoning and as a rub for barbeque or smoking meat.
4 parts sweet paprika
1 part smoked paprika
Pinch of chipotle
powderPinch of ancho chile powder
More pinches: garlic powder, dried thyme
Ground cumin
seedsCelery seeds
Note that there is no salt or pepper. This way I can control each for each dish.
Note that this mixture can burn so you have to be careful.
Buy your garlic powder carefully. Sometimes it is dehydrated at too high a temperature and has a bitter taste.
I use this mixture as a general seasoning and as a rub for barbeque or smoking meat.
Curried Shrimp
A great way to cook shrimp; fast, easy, low in calories and YUMMY!
Shrimp
Curry powder
Olive oil
Lemon juice
Salt and pepper
Pour a bit of olive oil in a bowl and add enough curry powder to make a loose paste. Sprinkle with lemon juice. Add the shrimp and mix.
Heat a heavy bottomed pan
and add the shrimp. Cook until almost half done then turn over. Cook just until they are barely done.
Remove the shrimp, add more lemon juice and a little water to the pan if necessary. Scrape up the bits on the bottom of the pan and pour the sauce over the shrimp. Salt and pepper to taste.
You can use orange or apple juice instead of water and lemon juice.
This is a favorite picnic food of our and we have eaten it at many a baseball game!
Shrimp
Curry powder
Olive oil
Lemon juice
Salt and pepper
Pour a bit of olive oil in a bowl and add enough curry powder to make a loose paste. Sprinkle with lemon juice. Add the shrimp and mix.
Heat a heavy bottomed pan
and add the shrimp. Cook until almost half done then turn over. Cook just until they are barely done.Remove the shrimp, add more lemon juice and a little water to the pan if necessary. Scrape up the bits on the bottom of the pan and pour the sauce over the shrimp. Salt and pepper to taste.
You can use orange or apple juice instead of water and lemon juice.
This is a favorite picnic food of our and we have eaten it at many a baseball game!
Hartman House Pasta Salad basic recipe
1 lb small pasta such as acini di pepe or orzo
1 large cucumber
1 bunch of herbs (cilantro, basil or flat-leaf parsley)
1 tablespoon of whole cumin, ground
1 teaspoon of celery seeds, crushed between your fingers
Olive oil
Red wine vinegar
Lemon zest and juice
Boil the pasta in salted water until just done. Drain and rinse in cold water to stop the cooking. Drain very well.
We want to use all of the skin of the cucumber (if it hasn't been waxed) so cut it like this: cut two strips off either side to get a lot of the skin off. Slice the skin into tiny pieces. Cut the rest of the cucumber into 1/4" dice.
Chop the herbs.
Add the herbs and cucumbers to the pasta along with the seeds and the lemon zest. Dress with oil and vinegar and lemon juice to taste. Salt and pepper.
1 large cucumber
1 bunch of herbs (cilantro, basil or flat-leaf parsley)
1 tablespoon of whole cumin, ground
1 teaspoon of celery seeds, crushed between your fingers
Olive oil
Red wine vinegar
Lemon zest and juice
Boil the pasta in salted water until just done. Drain and rinse in cold water to stop the cooking. Drain very well.
 |
| Crunchy cashews added a salty crunch. Yay! |
Chop the herbs.
Add the herbs and cucumbers to the pasta along with the seeds and the lemon zest. Dress with oil and vinegar and lemon juice to taste. Salt and pepper.
Black Bean and Vegetable soup
1/2 lb black beans
2 strips of bacon
1 tablespoon of olive oil
1 onion
3 ribs of celery
2 carrots
4 cloves of garlic, peeled
1 tablespoon of tomato paste
2 tablespoons of cumin seeds
1 teaspoon of celery seeds
Hot sauce (I like Cholula)
Chopped cilantro
Pick over the beans and put them in a pan along with twice their volume of water. Cover and bring to a boil. Let boil for two minutes, then leave them uncovered to soak for two hours. Alternatively you can just soak the beans overnight.
Chop the onions, celery and carrot.
Brown the bacon in a dutch oven. When it is browned remove it and drain on paper towels. Drain the bacon fat out of the pan but don't clean the pan.
Add the olive oil and heat the pan just until it starts to smoke. Throw in the aromatics and sweat them. Add the tomato paste and seeds and cook for 5 minutes.
Drain the soaked beans and and the peeled whole garlic and add them to the pot. Add fresh water to cover. Bring to a boil. Cover the pot and put it in a 225° oven for four hours.
When the beans are easy to smooch between your fingers it is done. You can boil it down or add a little water if needed. Smash the garlic so it disintegrates into the soup.
Add salt and pepper to taste, sprinkle with cilantro and crumbled bacon and serve with the hot sauce on the side.
This recipe is highly variable! You can throw in leftover meat or veggies, hot peppers, spinach, a poached egg, etc.
2 strips of bacon
1 tablespoon of olive oil
1 onion
3 ribs of celery
2 carrots
4 cloves of garlic, peeled
1 tablespoon of tomato paste
2 tablespoons of cumin seeds
1 teaspoon of celery seeds
Hot sauce (I like Cholula)
Chopped cilantro
Pick over the beans and put them in a pan along with twice their volume of water. Cover and bring to a boil. Let boil for two minutes, then leave them uncovered to soak for two hours. Alternatively you can just soak the beans overnight.
Chop the onions, celery and carrot.
Brown the bacon in a dutch oven. When it is browned remove it and drain on paper towels. Drain the bacon fat out of the pan but don't clean the pan.
Add the olive oil and heat the pan just until it starts to smoke. Throw in the aromatics and sweat them. Add the tomato paste and seeds and cook for 5 minutes.
Drain the soaked beans and and the peeled whole garlic and add them to the pot. Add fresh water to cover. Bring to a boil. Cover the pot and put it in a 225° oven for four hours.
When the beans are easy to smooch between your fingers it is done. You can boil it down or add a little water if needed. Smash the garlic so it disintegrates into the soup.
Add salt and pepper to taste, sprinkle with cilantro and crumbled bacon and serve with the hot sauce on the side.
This recipe is highly variable! You can throw in leftover meat or veggies, hot peppers, spinach, a poached egg, etc.
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