Flourless Floral Chocolate Cake

I have been attempting to make a chocolate earl grey cake using earl grey tea bags and steeping them in water or milk. They were delicious but never had enough of the tea flavor. The solution was an inexpensive bottle of bergamot oil. This cake is so moist, has such a rich chocolate flavor, and just a subtle floral note of earl grey from the bergamot oil. 

4 oz semi sweet chocolate

1/2 cup salted butter

3/4 cup sugar

3 large eggs

1 teaspoon bergamot oil

1/2 cup unsweetened cocoa powder

Preheat the oven to 375 degrees F. Grease an 8 inch spring form pan and line the bottom circle of the pan with a greased sheet of parchment paper. Melt the chocolate in a glass bowl over simmering water. Stir in the butter until the butter is completely melted into the chocolate. Remove from the heat and add the sugar. In a small bowl, whisk together the eggs and bergamot oil. Temper the eggs by adding a spoonful of the chocolate mixture to the eggs, while continuously stirring. Add the tempered egg mixture to the chocolate and whisk together. Sift in the cocoa powder and whisk until combined. Pour the batter into the spring form pan and bake on a cookie sheet for 20-25 minutes, depending on your oven. This cake is done when the middle no longer moves when shaking the pan. Let cool and remove the cake from the pan and paper. 

Grilled Heirloom Carrots

1 lb. heirloom carrots or top on carrots

6 tablespoons extra virgin olive oil

Course sea salt

Cracked black pepper

2 tablespoons thick aged balsamic vinegar

Heat the grill to medium high heat. Trim the carrot greens and toss the carrots in the oil, salt, and pepper. If a few of the carrots are larger than the rest slice them in half, length wise. Grill for about 4 minutes, rotate the carrots, and grill and additional 4 minutes, until you have horizontal grill marks. Remove the carrots from the heat and immediately toss in the vinegar while the carrots are still hot. Serve warm.

Wild Morels: Simply Sautéed

Normally I wouldn’t bother posting such a simple recipe but stumbling upon this amazing ingredients in the woods I  had to share. I found these mushrooms in upstate New York in early spring. I wouldn’t recommend collecting wild mushrooms unless with an experienced expert. That said, if you find yourself lucky enough to forage for wild morels this simple recipe is a fantastic way to enjoy them. Nutty and sweet I have also found morels at farmers markets or occasionally in the store. 

To clean wild morels: cut lengthwise and brush dirt or bugs off of the inside and outside of the mushroom with a soft brush or towel. Best not to wash the mushrooms. as they are like sponges and will absorb water and become slimy. If you just can’t stand not to wash wild foraged ingredients than this recipe is probably not for you.

1 lb. morels

2 tablespoons butter

2 tablespoons extra virgin olive oil

2 teaspoon fresh thyme, chopped

1 garlic clove, grated

Coarse Sea Salt and fresh cracked white pepper (substitute any kind of pepper corns you like)

Depending on the size of the morels leave them halved or cut them into bit size strips. I prefer to cut them in quarters, lengthwise. In your largest sauté pan heat the butter and oil over medium high heat. The more space the mushrooms have to sauté the better. When mushrooms are crowded into a pan they can steam instead of sauté and become slimy. Toss the mushrooms into the hot pan and sauté for about 8-10 minutes. When the mushrooms have reduced in size and released most of the water add the remaining ingredients and sauté for an additional 2-4 minutes. Be careful not to burn the garlic. Remove from the heat and serve hot. These sautéed mushrooms are fantastic next to a good steak, tossed into some fresh pasta or just gobbled up as a special side dish.

Cedar Plank Salmon With Lemon Scales

4 fillets of salmon

4 tablespoons Dijon mustard

2 lemons, thinly sliced

2 cedar planks

salt and pepper

Preheat the grill to medium high heat. Many people soak the cedar planks in water to keep them from burning, I think a little smoky flavor enhances the cedar taste, so I skip this step. Salt and pepper the raw salmon. Spread a tablespoon of mustard on the flesh side of each piece of fish. Cover the flesh side in the lemon slices (lemon skins on). Place the fillets skin side down on the cedar planks. Grill for 10-15 minutes until the salmon is opaque all the way through. Use the flaking test to check to see if the fish is cooked. Over cooked fish is a crime so be cautious; under done fish can always go back on the grill. Remove the fish from the cedar planks and serve.

Spinach Gnocchi

The very best thing to do with left over mash potatoes or baked potatoes. 

Two packages frozen spinach, thawed

1 cup flour

1 cup left over mash potatoes

2 eggs

Salt and pepper to taste

¼ cup fresh chives

2 tablespoons good extra virgin olive oil

1 tablespoon truffle oil (optional)

½ cup Parmesan

Thaw the spinach in a kitchen towel and squeeze out as much water as you can. Put the dry spinach in the food processor and pulse. Add in the ¾ a cup of the flour, eggs, mash potatoes, salt, pepper, and chives. Pulse in food processor until combined and the mixture starts to create a ball similar to making pie dough, (do not over processes the dough or it will become gummy). You may have to add more flour depending on the moisture content of the other ingredients. Form the dough into 1 inch fat logs lightly coat in flour and cut into half-inch pieces. Set the gnocchi on a baking sheet dusted in flour and freeze for storage. One they are fully frozen on the baking sheet transfer to a bag or container for long term storage. 

When you are ready to eat, boil salted water and drop the frozen gnocchi into boiling water. When the gnocchi dumplings float to the surface or after about 2-4 minutes. Remove with a slotted spoon and place in saucepan with both types of oil. Toss the gnocchi until they are coated and slightly crisp on the outside Transfer to a serving dish, top with the cheese, and serve warm.

Scotch Bonnet Butter

If you look back to the scotch bonnet oil recipe there are always left over whole scotch bonnet peppers after making the oil. I have been sneaking these peppers into salads, corn bread, and pasta but here is my new favorite way to make use of these peppers. Using the stewed peppers alleviates some of the intense heat and lets the peachy flavor of the pepper come through.

1/2 cup leftover cooked scotch bonnet peppers
8 tablespoons salted good butter
3 tablespoons raw honey

Make sure the butter is at room temperature. Remove the stems and seeds form the peppers. Place all three ingredients in the food processor. Pure until smooth and all the ingredients are combined. Store in small containers or in plastic wrap. Serving on warm cornbread is my favorite way to enjoy this butter but it is great on a baguette or even to finish a nice piece of meat.

Mushroom and Spinach Lasagna

Lasagna is only as good as each layer; so using the best ingredients and making each layer packed with flavor makes this lasagna addictive.

 

1 box of dry lasagna pasta sheets

3 cups homemade tomato sauce

2 cups ricotta cheese

1 cup grated parmesan cheese

2 boxes of frozen chopped spinach, thawed and drained

1 Vidalia onion, sliced

2 cups mushrooms, thinly sliced

6 cloves garlic, chopped

2 teaspoons red pepper flakes

Salt and pepper

Preheat the oven to 350 degrees F. In a large pan, sauté the onion on medium heat until golden and translucent. Add the garlic and red pepper flakes and sauté an additional few minutes. Season with salt and pepper and set aside. In a separate pan sauté the mushrooms until most of the water cooks out, about 10 minutes. Season with salt and pepper to taste and toss with the onions and garlic. Grease a 14 X 9 inch pan and lay one layer of pasta sheets down. Make sure the spinach is thoroughly drained of all the water.  Add the first layer of sauce on top of the pasta sheets. Then layer half of the onion and mushroom mixture. Top with half of the ricotta cheese. On top of the cheese add a layer of spinach. Lay down another layer of pasta on top of the spinach. Top the pasta with more sauce. Repeat by layering onions and mushrooms, spinach, and cheese. Finish the top with a layer of pasta topped with the reaming sauce. Top this with all the parmesan cheese. Bake in the oven for 45 minutes at 350 degrees F. Take the lasagna out of the oven and let it sit at room temperature for 15 minutes so the moisture redistributes. Serves about 4.