Here’s some pictures from my time at The Awaiting Table Cooking School last year. I loved every minute I was in Italy. Not only was the food beautiful, the people and the architecture was just breathtaking.
You can learn more about the Awaiting Table Cookery School at their site.
Today was a super busy day, but no matter how busy it gets or how chaotic and loud it is, I always like to have music playing while I am in my kitchen. I decided to make my version of Market Street Meatloaf for dinner tonight. I probably make it every few weeks and it’s the most requested, outside of “French Dressing” Chicken. I don’t always have every ingredient, and really, it’s nothing like the original recipe at all, but a mirepoix that’s been sauteed and a splash of cream with ketchup, eggs and breadcrumbs is all that is really needed. I’ll toss in Cumin, Garlic, S&P and some other herbs I pull out of the freezer and voila! Dinner is served. It’s one of those meals I don’t have to plan or think about. And it was perfect for today.
It was kind of a tough day- I am feeling cranky- my daughter forgot her lunch on the kitchen counter and after walking down the block to the bus (while it was snowing and I was in essentially my pjs) and me sprinting home and back, I had missed her. Then the fridge was mysteriously set on 45 degrees- and the cream cheese was moldy. As was the broccoli I had planned to serve with dinner. Things were just not going well!
So I turned up the tunes and chopped veggies with my super sharp knife. It felt good and I was starting to feel better and soon I was singing. Then my daughter joined in and then my other daughter too and pretty soon we were all singing and having a great time. Even the little guy was dancing.
The stresses of the day soon melted away and I am glad it did. Laughing, singing and dancing with my kids was the best part of my day.
What was the best part of your day?
Here’s what was on in my kitchen…
When Eminem starts singing the kids all go “Here’s some rap words we don’t know” to the tune. It always makes me laugh.
Last week I went to a luncheon at The Daily Meal. Dorie Greenspan was there I had the ultimate pleasure of receiving accolades from her for my Chocolate Raspberry Ganache Tart. I could not be more thrilled! But truth be told, it’s one of those desserts that’s so incredibly easy that I almost feel guilty! It’s a been one of the staple desserts in my rotation for many a dinner party because of its ease and attractiveness.
The basic recipe is just 7 ingredients. But with the addition of the warm raspberry jam drizzled over the top, it becomes 8. If you happen to have the jam in your house, that’s great, but if not, I wouldn’t go out and buy it just for this recipe! It’s definitely optional and will not change the taste in any way. It just gives the raspberries a bit of a sheen and the chocolate shavings something more to stick to.
To try different variations, to the ganache you can replace the cinnamon and add cardamon and Grand Marnier (one of my favorites!). Or you can make it with vanilla and bourbon, or even Mexican Chili powder or a dash of sea salt. There are so many wonderful flavor combinations you can try to change this basic recipe and make it equally decadent and beautiful.
Preheat oven to 350 degrees F.
In a food processor, add the pecans, dark brown sugar and the cinnamon. Pulse for about 10 seconds until the mixture resembles coarse sand.
Melt the butter and using the food processor feed tube, pour into the nut mixture while running. Once all the butter is added, pulse for another 5 seconds just to incorporate into the mixture. Your crust will be a damp, crumbly mixture that can be pressed easily into your tart pan.
Press the nut mixture into a 12″ fluted tart pan with a removable bottom. Using your knuckle, press the mixture into the flutes and into the bottom around the edge to ensure an even crust.
Bake for 20 minutes or until crust feels firm. Let cool while preparing the ganache.
Using a vegetable peeler shave some chocolate curls off of one of the bars of chocolate. Set aside and save.
Chop the remaining chocolate into small pieces.
Over medium-low heat add whipping cream and chopped chocolate to a heavy saucepan.
Whisking constantly, watch for the chocolate to begin to melt and then to become smooth. Continue whisking until the chocolate just begins to bubble and boil.
Once you see the first bubbles, remove the chocolate from the heat. Immediately pour into the prepared crust.
Refrigerate 1-2 hours until set. Can be made a day or two ahead and refrigerated until right before use.
When ready to serve, arrange raspberries on top of the tart.
At this point you can melt a tablespoon of seedless raspberry jam and gently brush it over the raspberries. Add the reserved chocolate shavings, remove the tart from the ring and serve to wild applause!
I hope you love it just as much as I do! Enjoy!
