Wednesday, December 16, 2009

Chocolate & Ginger Truffles

This is the sort of thing that can pack on the holiday poundage, but if you practice portion control, you can still indulge in the occasional decadent treat.DSC_0005

Apparently, some truffle recipes use butter and some don’t. My inspiration for these was from Food Blogga, my favorite food blog.Her recipe is just chocolate, cream, and chopped candied ginger. But I bought 60% cacao Ghirardelli chocolate to make these and saw that their recipe on the package calls for butter. Why not? So here is what I used to make these:

16 oz. 60% cacao chocolate of good quality
2/3 c. heavy cream
6 T. butter
1/2 c. or more of chopped candied ginger
1/3 c. dutch process cocoa

Bring cream to a simmer in a saucepan. Add butter and stir until melted. Add chocolate to saucepan. Stir until completely melted and smooth. Cool, cover, and refrigerate until firm. Overnight is too long, as I discovered. Recipes suggest 90 minutes to 2 hours of chill time. Roll into 1” balls and roll each ball in cocoa.

These were a big hit at the office supplemental holiday lunch potluck today.

Sunday, December 13, 2009

Quinoa Croquettes and Sweet Potato “Fries”


It’s been a long time since last I blogged. Life does get in the way of one’s hobbies. This meal came together because I wanted to make sweet potato fries. But what to have with them? Chicken? Eh. But, then I thought, wait, I have some quinoa that I need to figure out how to use. Let’s make it the center of the meal—it’s a protein after all… And thus was born, this meal. Not bad with a glass of sauvignon blanc. Worth making again.

Quinoa and Potato Croquettes

1 cup of cooked quinoa
1 Idaho baker, steamed or boiled until mashable
1 small onion
1 clove of garlic
1 t. cumin
1 t. coriander
2 t. paprika
1 t. oregano
1 T. olive oil
chopped parsley
1 egg
1/3 cup of jack cheese

Sauté onion until soft. Add spices and garlic and cook a minute longer. Combine with mashed potatoes and quinoa. Stir in egg, parsley and cheese. Form into patties and press them into bread crumbs before pan frying in olive oil.

The fries are oven baked with a light coating of olive and salt. Yum.