Chef Time!

Chef Time!

Friday, April 27, 2012

Mother’s Day


Mother’s Day is getting closer guys! Have you made any plans for that special lady? Whether she is your mother or your children’s mother, she deserves something special. Something from the heart. Something that says “I LOVE YOU”.
So how about making a special cake and maybe prepare a delicious dinner? In this blog, I will give some simple recipes, so that even the weekend cook can look professional.
Chicken with Chocolate Sauce

Chicken in Chocolate Sauce
4 chicken breasts (if you're going to cook for more than 1 person)
4 tbsp. flour
2 tsp. cinnamon
2 tsp. olive oil
1 onion
3 tsp. dark cocoa powder
2 tsp. brown sugar
2 tsp. tomato puree
1/4 c. chicken stock
1 tbsp. creme fraiche (or you can use sour cream)
Lightly flour the meat, then sauté for about 10 minutes in olive oil. Put to one side.  Make stock in a saucepan, remove from heat once boiled, then add tomato puree.  Peel and chop onion, then brown in same pan as chicken. Sprinkle with cocoa powder, sugar and cinnamon.  Add chicken stock and chicken breasts, leave to cook over a low heat for about 20 minutes.  Add creme fraiche and leave sauce to thicken for a couple of minutes over a low heat. 
Serve immediately, with rice.

Then for dessert, here is a very simple and elegant cake that you can bake.

chocolate velvet with strawberries

Chocolate Velvet Cake with Strawberries
This is definitely drool worthy and is super easy to make and a great recipe for the kiddies to lend a helping hand in!  They can dip the strawberries in chocolate and braise the cake with Strawberry jam! This was made in the stoneware fluted pan. Are you ready??? IN THE MICROWAVE!
Man was this good!!  And the pan was awesome of course. I laid it upside down on a beautiful bamboo platter for a good ten minutes to rest before lifting the pan.  Viola! It came out so pretty, no sticking.
Cake
¼ c. plus 1 tbsp. vegetable oil,  divided
½ c. milk chocolate morsels
1 package (18.25 oz.) devil’s food cake mix
3 eggs
¾ c. water
1 jar (12 oz.) seedless strawberry jam, divided
Glaze and Garnish
1/3 c. melted vanilla ice cream
1 c. milk chocolate morsels
1 quart fresh strawberries, divided
Additional Ice cream (optional)
Brush Stoneware Fluted Pan with 1 tbsp. of the oil using basting brush. For cake, combine chocolate morsels and oil in Small Batter Bowl. Microwave on HIGH 30-60 seconds or until melted and smooth, whisking after 30 seconds. In Stainless (4-qt.) Mixing Bowl, combine cake mix, eggs, water, ½ cup of the jam and chocolate mixture; whisk until well blended. Pour batter into pan.
Microwave cake on HIGH 9-12 minutes or until wooden pick inserted near center comes out clean. Remove cake from microwave. Wipe rim of pan clean using paper towel, if necessary. Center large round platter over pan and carefully invert. Without removing pan, let stand 10 minutes. Remove pan.
For glaze, combine ice cream and chocolate morsels in Small Micro-Cooker. Microwave on HIGH 20-60 seconds, stirring after each 20-second interval, until melted and smooth.
To finish cake, place remaining jam into a bowl and microwave on HIGH 30 seconds or until melted; brush evenly over cake. Holding by stems, dip 16 of the strawberries into glaze; arrange around bottom edge of cake. Drizzle top of cake with remaining glaze. Slice remaining strawberries; place into center well of cake. Serve with additional ice cream, if desired.
Chef’s Notes: For best results, bake this cake in a 1000-watt microwave with a built-in turntable. This cake can be baked in a conventional oven, if desired. Bake at 350 for 45-50 minutes. Proceed as recipe directs.

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