Just picked up some lemongrass and I will probably add both chicken and shrimp to this...

SERVES 4 (change servings and units)
Ingredients
1 stalk lemongrass
6 slices gingerroot
1 lime
2 small red chilies
4 cups water
4 tablespoons fish sauce
1 teaspoon chili paste with garlic
6 ounces tomatoes, cut into chunks
4 ounces mushrooms, sliced (I use white or baby bella)
25 small cooked shrimp
2 tablespoons cilantro

Directions
1Cut off the dry end and a few top leaves of the lemongrass stem.
2Bruise the stem with the handle of a knife and cut into 1-inch long pieces.
3Reserve.
4Bruise the chilies, cut them in half, scoop out and discard the seeds.
5Reserve the chilies.
6Bring the water to boil.
7Add lemongrass and ginger, and squeeze out half the lime into the water.
8Boil 2-3 minutes.
9Add fish sauce and chili-garlic paste.
10Cook for another minute.
11Add tomatoes and mushrooms.
12Cook for 2-3 minutes (or longer, until it boils and the tomatoes start to fall apart).
13Squeeze the other half of the lime into the soup.
14Take off the heat.
15Add the chilies and let stand a few seconds, then add the shrimp.
16Garnish with cilantro and serve immediately.
17Leave lemongrass, ginger and chilies in the soup and warn your guests not to eat these.

Posted by Maggie at 11:01 AM | Permalink | Comments (0) | TrackBacks (0)

We had this dish while in Macau and loved it. I guess it's a mix of Portugese, Chinese, and who knows what else since Macau was such a mix. Not sure why it's called African chicken... I used 2 bone in chicken breasts and served it with rice. Tasty!

· Sauce: 4 Tablespoons butter, 3 fresh red chili peppers, chopped (seeded if you don't like it too spicy), 2 cloves garlic, chopped, 1 large shallot, chopped, Grated rind of 1 lemon, 1-1/2 cups coconut milk (fresh if possible), 1/2 cup white wine, 1/2 cup evaporated milk, 1/2 cup grated coconut (fresh if -possible), 1 Tablespoon chopped fresh tarragon, 1 teaspoon paprika, Salt and pepper to taste, One whole chicken, cut up into pieces.
· For sauce: Melt the butter in a saucepan. Add the chili peppers, garlic, and shallot. Sauté until softened. Stir in lemon rind, coconut milk, wine, evaporated milk, coconut, tarragon, and paprika. Bring to a boil; then turn down heat and simmer for about 30-45 minutes. Season to taste with salt, pepper, and other seasonings; let cool.
· Place the cut-up chicken in a container and pour on some of the sauce to marinate. Marinate for at least 1-2 hours. To cook, place marinated chicken pieces on a broiler pan, spread with more sauce and broil until cooked, turning and basting often. (You could probably also bake the chicken at 400 degrees for about 40 minutes, or even grill it). Serve chicken with extra sauce, a big salad, and French-fries.

Posted by Maggie at 10:54 AM | Permalink | Comments (0) | TrackBacks (0)

Making these for V day... we'll see if they have the right consistency. will roll either in walnut or cocoa.

Makes 24 truffles

Ingredients
200 g dark chocolate (70% cocoa solids)
6 tablespoons Tia Maria
2 tablespoons clear honey (ie. acacia)
cocoa powder (to dust)
Directions
1Gently melt the chocolate (either in a large bowl over a pan of simmering water, or nuke it in the microwave in short bursts)and set aside.
2Gently pour in the liqueur and, using a spatula, give it a slow turn of the bowl until the consistency thickens. The texture of the chocolate will thicken really quickly.
3Add the honey a tablespoon at a time, slowly mixing with the chocolate until the mixture gets really nice and glossy.
4Chill the bowl in the fridge for 30 minutes or until the truffle mixture has returned to a nearly solid form.
5Sieve three generous tablespoons cocoa powder onto a clean chopping board / large bowl / work surface.
6Scrape out a teaspoonful of the mixture into the palm of your hand and roll into a marble-sized ball, then roll this through the cocoa powder until fully coated.
7Repeat until all the mixture is used up.
8Store in the fridge in a jar or Tupperware.

Posted by Maggie at 01:56 PM | Permalink | Comments (0) | TrackBacks (0)

Holy cow there are a lot of steps to this, but I just might try it.

SERVES 12

Ingredients
8 ounces bittersweet chocolate, coarsely chopped
1/2 cup unsalted butter, cut into 1 inch pieces
2 tablespoons cognac
6 large eggs, separated,at room temperature
1/2 cup granulated sugar, plus
2 tablespoons granulated sugar, divided
CHOCOLATE GLAZE
4 ounces bittersweet chocolate, coarsely chopped
1/3 cup heavy cream
2 tablespoons honey
ASSEMBLY
1/3 cup seedless raspberry preserves
GARNISH
3 ounces milk chocolate, melted
Directions
1Position a rack in the center of the oven and preheat to 350°F.
2Butter the bottom and sides of a 9-inch springform pan. Line the bottom of the pan with a round of parchment or waxed paper, butter the paper.
3In a medium saucepan, combine the chocolate and butter.
4Cook over low heat, stirring constantly with a wooden spoon, until the chocolate and butter are melted.
5Gently whisk until smooth.
6Remove from the heat and stir in the cognac.
7Let cool.
8In a medium bowl, whisk together the egg yolks and 1/2 cup of the sugar until well blended.
9Stir in the melted chocolate mixture.
10In the 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites at medium speed until frothy.
11Increase the speed to medium-high and beat the egg whites until soft peaks start to form.
12One tablespoon at a time, beat in the remaining 2 tablespoons of sugar.
13Continue beating until the egg whites are stiff but not dry.
14Using a large rubber spatula, gently fold the beaten egg whites into the chocolate mixture in 3 additions.
15Do not overmix.
16Pour the batter into the prepared pan.
17Bake until the cake is puffed and a tester inserted into the center comes out with moist crumbs attached, about 30 minutes.
18Transfer the pan to a wire rack and cool for 10 minutes.
19Using a small sharp knife, cut around the sides of the cake to loosen it.
20Release the panside.
21Invert the cake onto a wire rack.
22Peel off the parchment paper and cool the cake completely.
23Wrap in plastic and refrigerate overnight.
24Make the chocolate glaze.
25Place the chocolate in a medium bowl.
26In a small saucepan, bring the heavy cream to a gentle boil.
27Using a wire whisk, stir in the honey.
28Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate.
29Whisk the mixture until smooth.
30Cover the surface of the glaze with plastic wrap and set aside at room temperature for 30 minutes or until slightly thickened.
31Assemble the cake.
32Remove the cake from the refrigerator and remove the plastic wrap from the cake.
33Place the cake on a wire rack set over a baking sheet.
34Using a metal spatula, spread the raspberry preserves evenly over the top and sides of the cake.
35Pour the chocolate glaze over the cake, covering it completely; spread evenly with a metal spatula.
36Drizzle the top of the glazed cake with the melted milk chocolate.
37Serve the cake immediately, or refrigerate.
38Bring the cake to room temperature before serving.

Posted by Maggie at 01:53 PM | Permalink | Comments (0) | TrackBacks (0)