Tag Archive: chocolate


Red WineWow, that’s a mouthful! It’s been far too long since my last post and for that I apologize, but I do have something extra special to share this time. I’m not really a “dessert person” (let me rephrase that: I love dessert – just not making it myself) and furthermore baking has never been my strong suite, although I’ll admit my recent successes in making biscuits, popovers, & cupcakes has certainly helped my confidence a little 😛

This recipe is really a conglomerate – let’s call it a “combination” of two different flavors that I wanted to pair together: (1) cracked peppercorns (my all-time favorite ingredient ever); and (2) red wine. Now for baking, I’m talking cheap red wine, but dry – I suggest a Malbec, Grenache, or Cabernet Sauvignon.

I’ve realized that there are oodles of excellent cooks out there who make their own versions of chocolate cake, and quite regularly, but not me I’m afraid. In fact, I have never made a double-decker cake before (it just sounds cool, doesn’t it?!) and at 27 years old, this was an astonishing revelation. Needless to say, I found several reasons to make the particular recipe for this special cake because it seemed so wonderfully full of chocolate…and honestly, how can you mess up chocolate? My dear friend made the frosting in advance so it turned out to be a masterpiece of processes that got off to a helluva great start. I revamped the Mixed Peppercornsfrosting recipe here to reflect a lower-maintenance version that uses light cream cheese. I loved how the cake turned out and next time I will add more red wine 😉

My secret ingredient? Admittedly, the cracked pepper. I know I’ve said it before. No matter what these weirdly spicy little seed pods are crushed over, they always compliment the dish wonderfully and in this case, carried it. I’ve always thought cracked pepper was a taste with some pizazz and depth to it and when paired with frosting, pepper does not disappoint. Does it sound strange? It’s not, really. My friend used a blend of 5 different peppercorns, which also lent a lot of color to the otherwise white frosting 🙂 I encourage you to give this recipe a try, you might be surprised…

Red Wine Chocolate Cake with Cracked Peppercorn Frosting

IngredientsChocolate Cake

(for the cake)

6 Tbs. (85 grams) butter, at room temperature
3/4 cup (145 grams) dark brown sugar
1/4 cup (50 grams) white sugar
1 large egg & 1 large egg yolk
3/4 cup (177 ml) red wine, dry
1 tsp. vanilla
1 cup (133 grams) flour, plus more for dusting
1/2 cup (41 grams) cocoa powderfrosting
1/8 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground cinnamon

(for the frosting)

8 Tbs. (115 grams) butter, softened
8 Tbs. (115 grams) low-fat cream cheese, softened
2 cups (475 grams) powdered sugar
3 Tbs. (15 grams) cream
cracked pepper, to taste
2 round cake pans

1. Preheat the oven to 165 degrees Celsius (325° Fahrenheit). Use butter or nonstick spray to grease the bottom (especially) and sides of two cake pans. 2. To make the cake, mix the butter, brown sugar, and white sugar in a bowl with an electric mixer on medium speed until smooth & creamy, 3 minutes. 3. One at a time, mix in the egg & egg yolk, red wine, and vanilla and continue mixing another 3 minutes until a loose batter forms. 4. Sift flour, cocoa, baking soda, baking powder, cinnamon, and salt together over the bowl of wet ingredients. Use the mixer until it is 3/4 combined, and then fold the rest together with a spatula. 5. Spoon the batter into the prepared pans and put on the same rack in the middle of the oven. Bake for 25 – 30 minutes, or until a fork inserted into the center comes out clean. 6. Let the cake cool in the pans for 10 minutes, then flip out and continue cooling on a wire rack for 45 minutes more, loosely covered. 7.  To make the frosting, bring the cream cheese and butter to room temperature first to soften. In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar one cup at a time until the frosting is smooth and creamy. Next beat in the 3 tablespoons of cream. At the end, add cracked pepper as desired, folding in with a spatula. Chill the frosting until ready to use. 8. Once the cake has cooled completely, place one piece on a large round plate acakend spread with the prepared frosting. Place the second piece on top and use the remainder of the frosting to cover the top and sides of the cake until frosted  🙂 You can store the cake at room temperature or in the fridge covered for up to 1 week.

Serves 8 – 10

I wish I had more reasons (do I need a reason?!) to make cake, especially when it calls for chocolate AND red wine. -I’m just happy it wasn’t a disaster 😉

Now that the weather has gotten a chill to it, I think I’ll have to bake some other not-so-sugary things, like onion rolls and (yes, cracked pepper) biscuits. Oh, the choices…

My question: What was the best cake you ever remember eating? 

9.30.2014

Spicy Chocolately Chili

Finally, Winter is here! (Never thought I’d be excited about that 😉 and now that it’s oh so cold outside, I have renewed interest as well as every reason to be cooking rich, hearty meals that can simmer on the stove (ahem, hotplate) until tender and flavorful enough. I decided to make chili because for one, it is obvious I am missing American food and second, this mouth-watering recipe contains all of nourishingly good stuff I like, fat and sugar, veggies and salt, protein and carbs (and just enough…) But I must emphasize here, this is no ordinary chili.

I got this recipe from Food & Wine and while I’m wondering what this ‘Texas-style’ phrasing is indicative of, there is no doubt that this chili is blissfully tasty. With spicy flavors like chili powder and canned chipotles, herbaceous flavors like fresh Thyme and crushed Coriander, sugary flavors like coffee and dark chocolate, and other wonderfully wholesome ingredients like beef and beer (see what I’m saying?!!) I highly–emphatically, joyfully, exuberantly–recommend making this recipe for yourself, and you will see, I mean smell & taste, what I mean!

The image I include in this post is a rather poor visual representation of the final product because in actuality, the chili was this very deep, dark color, probably owing a lot to the coffee and chocolate, and the sauce very thickened, a process that is perfected by allowing this to cook (or simmer…) for the allotted amount of time needed on the stove. Patience here is the key, but in the process of this ‘stewing’, the kitchen (or very small apartment) will be filled with the delicious aromas of spicy goodness 🙂

The star ingredient in this recipe would have to be the dark chocolate–not that the chipotles, thyme, or beer were lacking in any respect–but simply because it gives the chili this rich (and yes, chocolately) flavor that was interesting, undeniable, and worked in delicious conjunction with the other savory aspects of this meal. When served, zesty fresh flavors of minced red onion and melted cheddar cheese on top combine in an exceptional feast 🙂 Just writing this post has made me want to cook this chili all over again, mmm….

Texas-Style Beef Short Rib Chili with Chocolate, Coriander, and Chipotles

Ingredients

2 lbs. beef short ribs

3 medium red onions

2 Anaheim or Pasilla chile peppers

2 Poblano chile peppers

1 red bell pepper

3 canned chipotle chiles in adobo sauce

5 garlic cloves, minced

1 bunch fresh thyme

1 can white beans, drained

1/2 lb. cremini mushrooms, thinly sliced

4 cups chicken broth

1 bottle of pilsner beer (your choice:-)

3 Tbs. ground Coriander

2 Tbs. ground Cumin seeds

2 Tbs. Ancho Chili powder

1 bar of dark chocolate, broken into pieces

1 1/2 cups fresh-brewed coffee

flour

olive oil

salt & cracked pepper

pita bread/tortillas, for serving

shredded cheddar cheese, for serving

(1) Heat a skillet or frying pan over a medium-high temperature on the stove. Add fresh peppers and roast, uncovered, turning occasionally until skins are charred, 6 to 8 minutes. Put peppers in a bowl and cover with boiling water, letting sit 20 minutes or so until softened. (2) Meanwhile, chop 2 of the red onions coarsely for the chili and finely chop the remaining onion for serving. Cover the minced onion to be used for garnishing in a small dish and refrigerate until ready to serve. Separate fresh thyme leaves from their stems and put coarsely chopped onions, minced garlic, sliced mushrooms, and fresh thyme all in one large bowl; set aside. (3) Drain the peppers, de-stem, and seed them. Add roasted peppers, chipotle peppers with adobo sauce, and fresh-brewed coffee to a blender, pulsing until smooth (or if you don’t have a blender like me, just mince the peppers in a mug with scissors, before mixing the three together in a bowl). (4) Trim any large strips of fat from short ribs and cut into 1/2-inch or small 1-inch cubes. Season meat generously all over with salt and pepper. Heat 2 Tbs. of olive oil in a large pot over medium-high heat. (5) When the pot is hot, add short rib cubes and cook, stirring to prevent sticking, until pieces are browned all over, about 8 to 10 minutes. (6) Lower heat to medium and all of add the onion-mushroom mixture, stirring often, and cooking until veggies are slightly softened, another 4 minutes. Add the Coriander, Cumin, and Chili powder, mixing well until fragrant, another 2 minutes. (7) Next, stir in the blended peppers and coffee, chicken broth, white beans, and bottle of beer. Lower the heat, partially cover, and let chili simmer until meat is tender and the sauce is reduced, about 2 hours. (8) Ladle 2 cups of sauce into a bowl and stir in 2 Tbs. of flour with a fork, whisking until well blended; return sauce to the pot and cook until chili has thickened, another 10 minutes. Mix in the dark chocolate pieces until melted and remove from heat. (9) Dish up chili in bowls with warm or toasted pita bread on the side. Sprinkle finely chopped red onion and grated cheddar cheese across top of chili and serve.

Serves 4

So that comprises my experimenting in the art of slow cooking flavorful food. I will be returning home to the snowy mountains of Colorado this weekend and shall once again have access to a fully-functioning kitchen (and the wonderful guidance of my mother, the culinary expert) so who knows what wonderfulness is in store for me and my ever-expanding belly 🙂

My question: what is the best (and reasonably priced) cut of meat to slow cook in chili and/or stews?

12.9.12