Many recipes for homemade chocolate syrup call for coffee. I purely hate the taste of coffee; for me, even a hint will completely ruin the taste. Therefore I developed a recipe for a good chocolate syrup that avoids coffee altogether –
Don’t worry if you don’t have an authentic tian – any shallow baking dish will do that’s large enough to hold all the vegetables. I used an oval 2-quart baking dish for this summer vegetable tian, and I could have squeezed more vegetables in there.
Pit the peaches but don’t bother peeling them. Chop them into bits approximately the size of the raspberries. Put both the peaches and the raspberries in a non-reactive pot (I use this 4-qt one) with the lemon juice and sugar.
The name translates to Hunters’ Sauce, and it goes with just about anything a hunter would bring home: game birds, rabbits, venison, and boar. It also works very well with our more ordinary food: beef, pork, chicken, turkey, and lamb.
Preheat oven to 350˚F, and generously butter a 9-inch contour (rounded at the bottom edge) cake pan. The secret to the chocolate upside-down cake is in that pan – and, of course, what you put into it, and in what order.
The tart has three simple components: a pre-baked crust, a layer of silky chocolate ganache, and lots of fresh (uncooked) berries. It’s meant to be eaten the day it is made, because berries are very delicate and this tart won’t keep well.
Thaw the meatballs, if you’re using frozen (I use the microwave). If they are tiny meatballs, leave them whole; otherwise, cut them in halves or quarters, so that they are bite-sized. Chop the onion into fine dice (you’ll have about 1 cup).
I know that some readers will cringe at my ingredients list. I mix weight in grams, volume in cups and tablespoons, what the heck? In my kitchen, I use what’s handy, and what works. Sure, I could have weighed the water on the same scale I used for the wheat and flour –
It all started with a vision: a nice round loaf of country French bread, full of flavor and goodness. With the Mockmill, I finally had the means to grind my own grain. I wanted to make bread in a fairly simple way –
When you are feeling lazy, vanilla peach butter is the easiest preserve to make. Mash the peaches or puree then in a blender, then use a slow cooker (crockpot) to cook the pulp without heating the kitchen. When it’s the correct consistency,