Tuesday, October 25, 2011

Rachel's Chili Chocolate Almond Cookies

If you can't stand the heat, stay out of the kitchen! These cookies are HOT! The heat from the red hot chillies adds just enough spice to these decadent chocolate treats. Enjoy with a little vanilla ice cream or glass of cold milk. The recipe is compliments of Rachel....a fellow student of AM's at the Culinary Institute of America.

Chile Chocolate Almond Cookies

1 1/2 cups of semi-sweet chocolate chips
1/4 cup butter/margarine, softened slightly
3/4 cup granulated sugar
1 large egg, slightly beaten
1 1/2 teaspoon vanilla extract
3/4 cup unbleached flour (all purpose)
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
3 Tablespoons crushed dried red chillies
1/2 cup almond slivers

Place 1 cup of the chocolate chips in a 1-quart microwave safe glass bowl. Microwave, uncovered, on medium for 2-3 minutes, stirring after 2 minutes until chocolate is smooth and mixed. Do NOT burn (can also melt on stove in double boiler) let cool slightly.

Preheat oven to 350 degrees. Lightly grease cookie sheet.

In a large bowl, cream together butter and sugar. Slightly beat egg and add to utter mixture with vanilla extract. Stir in melted chocolate.

Combine flour, salt, cinnamon, & baking powder in a bowl. Gradually add butter mixture, mixing well after each addition. Stir in mixing well after each addition. Stir in chile pepper, almonds, & remaining chocolate chips.

Drop batter in clumps of about 1 Tblsp. each onto lightly greased baking sheets, leaving about 2-inches between cookies.

Bake 8-10 minutes. Cool cookies on a wire rack. ENJOY!

Thursday, October 20, 2011

Filet Mignon in a Port Cherry Reduction Sauce

Another Cook's Illustrated Classic, preparing this Pepper-Crusted Filet is easy and well worth the steps. Poor a glass of sparkling water or red wine and enjoy the process. To accompany each 7-oz center-cut filet is a lovely Port Wine Sour Cherry Reduction Sauce. For Port-less' birthday celebration, The Red Queen paired the 1-1/2" thick filets with Sweet Potato Gnocchi in a mushroom sauce, topped with chopped goat cheese tossed with parmesan, fresh cracked black pepper, and toasted pine nuts.

Tuesday, October 11, 2011

French Toast

Port Man, you've outdone yourself! A touch of almond extract and freshly milled nutmeg added to the milk and eggs is crucial. Topping the toast with a healthy serving of local yogurt Finger Lakes Farms and a drizzle of local syrup Trout Brook Sugar House is the ultimate finish. Enjoy!

Saturday, October 8, 2011

Basic Cheese Souffle

Port-less, Cream Puff, and The Red Queen were staying at a wonderful B&B in Vermont, just east of Montpilier, Pie-in-the-Sky. The lovely couple that own and run the B&B are gracious hosts and take great care to make their guests feel at home. In our mid-forties, Port-less and The Red Queen agree that this has been their most pleasant and relaxing experiences away from home. Included in the experience is a carefully prepared gourmet breakfast. Port-less was so impressed, he referenced Julia's recipe. I must say, I can hardly wait for the next souffle!!!