Molten Chocolate Babycakes

Author: Daily revenue // Category:
Creme Anglaise
12 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
3 tablespoons unsalted butter, room temperature
2/3 cup granulated sugar
1/8 teaspoon salt
4 large eggs, room temperature, lightly beaten
1/2 cup cake flour
1 teaspoon pure vanilla extract
Gold leaf for garnish, optional
powdered sugar for dusting, if not using gold leaf
mango and raspberry purees, optional
Other necessary recipes:
Creme Anglaise

Molten Chocolate Babycakes Recipe at
Prepare the Creme Anglaise and refrigerate as directed until serving.

Position the oven rack in the center of the oven and preheat to 400 degrees F. Butter six 6-ounce custard cups or souffle dishes. Set aside.

Melt the chocolate and set aside to cool slightly.

Combine the butter, granulated sugar, salt and eggs in a large bowl and beat with an electric mixer at medium speed, or mix in a food processor, until well blended. Add the flour and blend well. Add the vanilla and cooled chocolate. Blend until smooth.

Divide the batter evenly among the prepared baking dishes. Smooth the surfaces with a small rubber spatula. Place on a baking sheet, transfer to the oven, and bake until the tops are well puffed, about 17 minutes.

Remove the baking dishes to a wire rack to cool for about 5 minutes, then run a thin knife blade around the sides of each cake and invert directly onto individual serving plates. Top each cake with a sheet of gold leaf or lightly sift a little powdered sugar over the tops of the cakes. Spoon a portion of the Crème Anglaise around each cake, then add dollops of mango and raspberry purees (if using) and swirl with a wooden skewer.

Grilled Swordfish with Artichokes

Author: Daily revenue // Category:
2 large artichokes
1/4 cup vegetable oil
1 large tomato, cored and diced large
1/2 cup pitted brine-cured black olives
1/4 cup roughly chopped fresh parsley
1 teaspoon minced garlic
1 teaspoon red pepper flakes
1/3 cup extra virgin olive oil
1/4 cup fresh lemon juice (about 1 lemon)
Four 8-ounce swordfish steaks, about 1 1/2 inches thick

Cut off the top third of each artichoke, snip off the sharp tips from the remaining leaves, and trim the bottom slightly so that it is even.

In a small stockpot, bring 3 quarts of lightly salted water to a boil. Add the artichokes and boil for about 20 minutes, or until the outer leaves pull away easily with a sharp tug. Drain the artichokes, immediately plunge them into ice and water to stop the cooking process, and then drain again.

Cut the artichokes in half lengthwise, brush them lightly with 2 tablespoons of the vegetable oil, and sprinkle with salt and pepper to taste. Place the artichokes on the grill over a medium-hot fire, cut side down, and cook them for about 10 minutes, or until the cut sides are well browned. Remove the artichokes and cut each half in half.

In a medium bowl, combine the artichokes, tomato, olives, parsley, garlic, red pepper flakes, olive oil, and lemon juice and mix well. Set aside.

Whole Poached Salmon with Sauce Verte

Author: Daily revenue // Category:
For the Salmon:
1 whole unscaled salmon (about 6 lb.), wrapped in cheesecloth and tied with string
12 quarts water
1 1/2 cups kosher salt
3 carrots (1/2 lb. total), sliced thin
1 large leek (about 1/2 lb.), sliced thin
6 bay leaves
1 bunch thyme
1 bottle dry white wine
For the Sauce:
1 bunch fresh spinach (about 5 oz.), trimmed and washed
2 egg yolks
2 cups canola or vegetable oil
1 1/2 teaspoons kosher salt
1 1/2 teaspoons champagne vinegar
Fresh fine-ground black pepper
2 tablespoons minced chives
1 tablespoons minced fresh tarragon or basil
1 tablespoons minced fresh parsley
2 tablespoons capers, drained and chopped

FOR THE SALMON: Choose a pot big enough to hold the fish and fit it with a rack. Set the salmon on the rack. Add the water, salt, vegetables, and herbs. Do not add the wine. Over medium heat, bring the court bouillon to just below simmering (180 degrees F). Keep it at this temperature until the salmon reaches 130 degrees F at its thickest point, about 30 min. Transfer the salmon to a large plate or tray. Add the wine to the court bouillon and let cool to tepid. Return the salmon to the cooled court bouillon and refrigerate overnight.

FOR THE SAUCE: In a large pot of boiling water, cook the spinach for 2 min. Drain and rinse the spinach with cold water. Squeeze the leaves to remove as much water as possible and chop the spinach very fine.

Steamed Seafood Dumplings

Author: Daily revenue // Category:
For the Dumplings:
1/2 pound center-cut cod fillet
1 large egg
1/4 pound medium raw shrimp, peeled and deveined
1 tablespoon minced peeled fresh ginger
1/3 cup minced water chestnuts
2 scallions, white and green parts, finely minced
1/4 teaspoon ground coriander
1 teaspoon soy sauce
1/4 teaspoon freshly ground black pepper
35 wonton wrappers (about 3 inches in diameter)
3 to 4 large Chinese cabbage or lettuce leaves
For the Sauce:
1/3 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon dry sherry
2 tablespoons minced fresh coriander leaves
1/8 teaspoon ground coriander
1/4 teaspoon crushed red pepper flakes (optional)
Process the cod and egg in a food processor to a smooth puree. Add the shrimp and pulse on and off so the shrimp are coarsely chopped with the fish. Transfer the fish mixture to a medium bowl and mix in the ginger, water chestnuts, and scallions. Season the dumpling filling with the coriander, soy sauce and pepper.

Dust a baking sheet with cornstarch or line it with parchment. Place 2/3 tablespoon of the dumpling filling on the upper half of a won ton wrapper. Fold the skin over the filling and pinch together at the center of the edge. Make 3 small pleats in the side of the skin facing you, to the right side of the center point, and then 3 more on the left side, to seal the dumpling. Press the dumpling skin edges firmly together to seal. Place the dumplings on the prepared sheet pan. Repeat with the remaining filling and won ton wrappers. The dumplings are ready to be steamed, or they can be refrigerated up to 24 hours before steaming.

Mix all the sauce ingredients together in a small bowl.

Line a steamer basket with the cabbage leaves. Set the dumplings in the steamer basket, about 1/2-inch apart. Steam the dumplings in batches if necessary. (If you have a stacking-style steamer, you can steam multiple trays of dumplings at one time.) Place the steamer basket over a pan of boiling water and steam the dumplings for 5 to 7 minutes, or until the filling is completely cooked and the wrapper is tender. Transfer the dumplings to a serving plate with the dipping sauce and serve.

Grilled Tuna

Author: Daily revenue // Category:

1/2 cup chopped fresh mint
3 tablespoons water
2 tablespoons sugar
1/2 cup white wine vinegar
2 cloves garlic, minced
3/4 teaspoon salt
4 tuna steaks, about 1 inch thick (about 2 pounds in all)
1 tablespoon olive oil
1/4 teaspoon fresh-ground black pepper

Put 1/3 cup of the mint in a medium glass or stainless-steel bowl. In a small stainless-steel saucepan, bring the water to a simmer over moderate heat. Add the sugar and stir until completely dissolved. Stir in the vinegar, garlic, and 1/4 teaspoon of the salt. Pour the mixture over the mint in the bowl. Let sit 15 minutes.

Light the grill or heat the broiler. Coat the tuna with the oil. Season with the remaining 1/2 teaspoon salt and the pepper. Cook the tuna for 4 minutes. Turn and cook until done to your taste, 3 to 4 minutes longer for medium rare.

Strain the mint sauce through a sieve into a sauceboat or serving bowl. Stir in the remaining mint. Pass the sauce with the fish

Gingery Grilled Salmon Salad

Author: Daily revenue // Category:
1/4 cup nonfat plain yogurt
2 tablespoons finely chopped fresh ginger
2 cloves garlic, finely chopped
2 tablespoons lime juice
1 tablespoon freshly grated lime zest
1 tablespoon honey
1 tablespoon canola oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/4 pounds salmon fillet (about 1 inch thick), cut into 4 pieces, skin on, pin bones removed
Whisk together yogurt, ginger, garlic, lime juice, lime zest, honey, oil, salt and pepper in a small bowl. Place salmon in a shallow glass dish and pour the marinade over it, turning the salmon to coat on all sides. Cover and marinate in the refrigerator for 20 to 30 minutes, turning once or twice.

Meanwhile, prepare a charcoal fire or preheat a gas grill. (Do not use a grill pan--salmon will stick).

Oil the grill rack (see tip). Place the salmon, skin-side up, on the grill. Cook for 5 minutes. Using 2 metal spatulas, carefully turn the salmon pieces over and cook just until opaque in the center, 4 to 6 minutes longer. Remove the salmon from the grill. Slip off the skin.

Toss Watercress & Pickled Ginger Salad with dressing and divide among 4 plates. Top with a piece of grilled salmon. Garnish with lime wedges. Serve immediately. Watercress & Pickled Ginger Salad Active time: 10 minutes | Total: 10 minutes 1 clove garlic, crushed 1/3 cup drained pickled ginger plus 1 tablespoon liquid (see Ingredient note) 1/8 teaspoon kosher salt 1 tablespoon fresh lime juice or rice-wine vinegar 1 tablespoon canola oil 1 teaspoon honey Freshly ground pepper to taste 6 cups stemmed, washed and dried watercress 4 scallions, chopped

Bollito with

Author: Daily revenue // Category:
3 lb beef suitable for boiling
8 cups water
3 pieces of marrow bone, 1 lb
6 young carrots, scraped and chopped
6 leeks, trimmed and washed well
6 white celery stalks, chopped
6 baby onions, peeled
10 oz savoy cabbage
1 boneless chicken breast, cut into thin strips

Cut up the beef into slices and put it in a saucepan. Cover with the water, and add the bones. Cover and bring the water to a boil. Cook the meat over gentle heat for about 2 hours.

Add the carrots, leeks, celery, onions and cabbage and cook for a further 30 minutes.

Remove the meat and vegetables from the stock. Discard the bones and transfer the meat and vegetables to a large plate.

Degrease the stock. Add the chicken breast and return the stock to a boil. Cook for 10 minutes. Add the meat and vegetables and bring back to a boil. Serve.

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Author: Daily revenue // Category:
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Mixed Beans

Author: Daily revenue // Category:
1/2 pound each fresh green and wax beans, trimmed
2 tablespoons butter or margarine
2 teaspoons snipped fresh dill
2 teaspoons lime juice
1 teaspoon grated lime peel
1/2 teaspoon salt
1/4 teaspoon pepper
Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 10 minutes or until crisp-tender; drain.

Melt butter in a skillet; add the dill, lime juice and peel, salt, pepper and beans. Stir to coat and cook until heated through.

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Author: Daily revenue // Category:
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Collard Greens with Bacon

Author: Daily revenue // Category:
2 teaspoons olive oil
6 slices thick-cut bacon, chopped
2 large cloves garlic, minced
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
2 tablespoons cider vinegar mixed into 2 cups water
5 bunches collard greens, about 5 pounds total weight, stemmed and carefully washed
Tabasco or other hot-pepper sauce, optional

In a large stockpot over medium heat, warm the olive oil. Add the bacon and fry, stirring constantly, until cooked through but not crisp, 3-4 minutes. Remove the pot from the heat and, using a slotted spoon, transfer the bacon to a dish. Set aside. Pour off all but 2 tablespoons of the drippings from the pot.

Return the stockpot to medium heat. Add the garlic, salt and black and cayenne peppers and sauté for 1 minute. Carefully pour in the vinegar-water mixture, stirring until blended. Return the bacon to the pot and boil for 1-2 minutes.

Reduce the heat to medium-low and add the greens. (Do not worry if the pan is very full; the greens will cook down.) Cover and simmer for 10 minutes, then remove the lid and stir well. Add a few drops of Tabasco, if desired, re-cover and reduce the heat to very low. Simmer, stirring occasionally and adding a little water if needed to keep the greens damp, until the greens are tender, about 1 1/2 hours.

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Author: Daily revenue // Category:
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Green Papaya Salad

Author: Daily revenue // Category:
1/4 teaspoon freshly grated lime zest
1/4 cup lime juice
2 tablespoons finely chopped palm sugar or packed brown sugar (see Tip)
2 tablespoons fish sauce
Hawaiian chiles or any fresh hot chiles minced, to taste
3 cups matchstick-cut or julienned green papaya (see Tip)
1/2 cup very thinly sliced Maui or other sweet onion
1/2 cup pea shoots cut into 3-inch pieces, or bean sprouts
Freshly ground pepper to taste

Tip: Palm sugar is an unrefined sweetener similar in flavor to brown sugar. Green papaya is underripe papaya that is green and firm. Look for it in Asian markets. If you can't find one, a ripe papaya will still taste delicious in this salad.

Whisk lime zest, lime juice, sugar, fish sauce and chiles in a large bowl.

Add papaya, onion and pea shoots (or sprouts) to the vinaigrette; toss to combine. Sprinkle with pepper just before serving.

Couscous Tabbouleh

Author: Daily revenue // Category:
1 1/2 cups instant couscous
1 cup boiling water
3 large tomatoes, peeled, seeded and finely chopped
1/2 cup finely sliced spring onions
1/4 cup finely chopped fresh mint leaves
1 cup finely chopped flat-leaf parsley
For Dressing:
1/3 cup fresh lemon juice
2 tablespoons olive oil
1 teaspoon salt

Place the couscous in a large bowl. Pour on the boiling water and stir thoroughly. Set aside to allow the couscous to absorb the water and swell.

FOR DRESSING: Combine all the dressing ingredients in a small bowl and whisk thoroughly.

In a large serving bowl, combine the tomatoes, green (spring) onions, mint and parsley. Stir the couscous with a fork to separate the grains and break up any lumps. Add the couscous to the serving bowl and mix all the ingredients thoroughly. Pour on the dressing and mix again thoroughly.

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Author: Daily revenue // Category:
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Yellow Turnip Puree

Author: Daily revenue // Category:
The beans must soak in water overnight. Everything but the puree may be prepared well in advance, or timed to be cooked while the shanks are braising, which takes several hours.
For the Lamb:
1/4 cup olive oil, or as needed
6 (1-pound) lamb shanks, trimmed
Coarse salt and freshly ground white pepper
1 medium onion, coarsely chopped
1 medium carrot, coarsely chopped
1 large head garlic, cloves separated, unpeeled
2 cups dry red wine
1 1/2 cups brown chicken stock
1 1/2 cups water
4 sprigs thyme
3 (4-inch-long) strips of lemon zest, removed from the lemon with a vegetable peeler
1 teaspoon whole black peppercorns
Creamy White Beans
Yellow Turnip Puree
Coarse and freshly ground white pepper to taste
6 sprigs thyme for garnish
Preheat the oven to 300 degrees F. In a large, flameproof casserole or roasting pan with a lid, heat the oil over medium-high heat. Season the lamb shanks with salt and pepper. In batches, without crowding, cook the lamb shanks, turning occasionally, until nicely browned on all sides, about 8 minutes. Transfer to a plate and set aside.

Pour off all but 2 tablespoons of the fat. Reduce the heat to medium and add the onion, carrot, and garlic. Cook, stirring often, until the vegetables brown deeply, about 10 minutes. Add the wine and bring to a boil. Cook until reduced to about 1/4 cup, 10 to 15 minutes. Return the shanks to the casserole. Add the stock, water, thyme, lemon zest, and peppercorns and bring to a boil. Tightly cover the casserole.

Bake until the lamb shanks are very tender, about 1 3/4 hours. Turn the shanks occasionally and check that they are not cooking too fast--the braising liquid should be barely simmering. Lower the oven temperature, if necessary. Continue cooking for approximately 45 minutes longer until, when tested with a fork, the meat easily separates from the bone.

Transfer the lamb shanks to a large platter and cover with aluminum foil to keep warm. Spoon off the fat on the surface of the braising liquid, and place the casserole over high heat. Bring the cooking liquid to a boil and cook until richly flavored and reduced to about 1 1/2 cups, about 10 minutes. Strain the sauce and season with salt and pepper.

Place a lamb shank in the center of each of 6 warmed dinner plates. Holding the meaty end with one hand, bring up the shank bone into a vertical position with the other hand, pressing down so the meat releases from the bone at the meaty end to form a base for the shank to stand in. Place a mound of turnips at the ten o'clock position, and a spoonful of beans at the two o'clock position. Spoon the sauce over and around the lamb shank and garnish with a sprig of thyme. Or, leave the lamb shanks on the platter and garnish with the thyme. Place the turnip puree and beans in individual serving bowls, and pour the sauce into a warmed sauceboat.


Author: Daily revenue // Category:
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