Curried Chicken Salad

This dish is neither a dessert or pizza, just a yummy little treat that I wanted to share.  Curried Chicken Salad.  I make this for just me, so if your feeding a family you might want to up the portion sizes. 

1 chicken breast (cleaned and fat free)
1/4 cup plain yogurt
curry powder
crushed red peppers
green onion
lemon
salt and pepper

Lightly season your chicken with salt and pepper then grill or bake until cooked through.  Allow to cool then shred or chop into tiny pieces.  Start with the yogurt, 1 tablespoon at a time, mix with the chicken until you reach your desired creamy-ness.  Chop your green onions nice and small and mix them in.  Next comes the seasoning, start 1 teaspoon at a time with both the curry and red pepper until you reach your desired flavor/spice level.  Finally add a couple zests of the lemon peel and donezo! 

This is great to snack on with crackers or make a yummy sandwich with whole wheat bread. 

OR my absolute favorite way to serve this, with Naan.  Trader Joe's has an amazing garlic naan that comes in the freezer section.  In less than two minutes it's heated and ready. 

A side note for my veggie family and friends....switch the chicken with thinly sliced cucumbers, onions, and red bell peppers for a tasty treat.  Or if you allow eggs in your diet, this makes a delicious egg salad too. 

Creme Brulee

Creme Brulee, always a favorite of mine, and not just because its delicious but because you get to play with a blow torch when making it.  Just like the Sabayon, you most likely already have everything you need in your kitchen.  Minus the blow torch of coarse but we can work around that.  Here's what you need:

6 egg yolks
3oz sugar
24 oz heavy cream
1/4 tsp salt
3/4 tsp vanilla

extra sugar for the tops (granulated, raw or brown sugar)

Whisk together the egg yolks and sugar, then add vanilla.  On the stove top quickly scald (bring to the point right before boil) the cream.  Remove from heat and slowly whisk into the egg mixture.  Add the salt.  Pour mixture into ramekins (ceramic works best but you can also buy disposable foil ones) and place ramekins in a bain marie (pan filled with water 3/4 the way up the side of the ramekin dishes).  Bake at 300 in a NON-convection oven.  The time will vary depending on the size of your ramekins.  Start with 30 mins for a 6oz ramekin, it shouldn't take more than one hour for this size dish or one similar.  They will be done when they are set in the middle.  You can check with a toothpick or by very gently shaking the dish to see if the center is set.  Remove from the bain marie and cool.  It is best to let them refrigerate over night.  When ready smooth a thin layer of your choice of sugar across the top of the custard.  If you have a blow torch move the flame in a steady circular motion over the sugar, you want a light brown caramelized crust.  Don't let it burn or all your hard work will be ruined with a bitter taste, literally.  If you don't have a torch you can set your oven to a high broil and place the sugar lined ramekins under the high heat, watch them closely, it wont take more than a few seconds to get the desired crust. 

And now the best part, eating it.  Take the back of your spoon and give the sugar shell a good 'whack'.  If it's done properly it will shatter like glass. 

Sabayon

Have you ever seen that show 'The Best Thing I Ever Ate"?  It's a food network special where they ask famous chefs and T.V. personalities about their favorite dish of all time.  Now, I don't by any means consider myself to be in the ranks with the members of that show but I do have an all time favorite, favorite, favorite thing I have ever eaten.  And now I'm sharing it with you. 

SABAYON....mmmmm, even the name for it is delicious.  Simple, sweet and smooth, the flavor is one of a kind.  The creamy texture coats the inside of your mouth and mixes with a burst of fresh fruit flavor, the minty finish is a refreshing ending to every bite.  This dessert will quickly climb to the top of your cravings list.   

And here's the best part, you can probably find all the ingredients in your kitchen right now. 

4oz egg yolks
8oz sugar
8oz dry white wine or champagne

Over a hot bain marie (double boiler) whisk all ingredients in a stainless steel bowl until pale and at the ribbon stage.  (when you pull the whisk out, the batter that falls will momentary stand on the batter in the pot, creating the illusion of a ribbon)  Remove from heat and chill slightly. 

Pour over fresh berries (any combination) and top with fresh mint. 

That's it.  Two simple steps to a taste of heaven.  Enjoy! 

***photos courtesy of the world wide web

Chocolate Truffles

This was one of the first desserts I learned to make on my own.  I taught myself this timeless treat prior to culinary school.  I used to spoil my coworkers with them.  Unbelievable rich, yet I never had trouble getting rid of them. 

For the inside of the truffle you start with a hard ganache

4lbs dark chocolate, finely chopped
32 fl oz heavy cream

Place chocolate in a stainless steel bowl.  On the stove bring the cream to just a simmer (careful not to boil or scald).  Pour the hot cream over the chocolate, allow to stand for 1 min and then stir until the chocolate and cream are one smooth mixture.  Chill for at least 2 hours.

Once chilled use a small ice cream scoop or melon baller to carve out bite size rounds.  Place on a parchment lined sheet pan and refrigerate until firm again (10 mins).  Remove from the fridge and smooth with fingertips (use gloves if you don't want a huge mess).  Refrigerate one more time until firm. 

final touches.....

the easiest finishes are fine toppings you can roll the truffles in.  Coco powder, powdered sugar, chopped nuts....

your next option is a Tempered Chocolate Shell.  My personal favorite way to finish these treats. 

2lbs dark or milk chocolate

Chop into large piece, place 3/4's of your chocolate in a double boiler (pot of boiling water with a stainless steel bowl on top).  No moisture should come in contact with the chocolate.  Heat until between the temps of 105-110.  Remove from heat but keep the heat source on.  One at a time add the large remaining chunks of chocolate to the melted bowl stir until the seed melts, do not let the temperature drop below 87 or you will need to reheat and start over.  This is why you keep your heat source on, if the temp starts to drop you can warm it back up for a few seconds.  The tempered chocolate will evenly coat the back of a spoon and harden into a shiny shell. 

If your going to use the tempered shell you need to let your truffles come to room temperature, or they will crack before they are finished.  Using gloves place a small amount of chocolate in your palm then roll a truffle in it until it has a thin even coat.  place on a parchment lined sheet pan to set.  These are sooo pretty when finished. 

If you want to go one step further you can melt white chocolate and drizzle it over the shinny shells. 

If you are serving these to a party, cover a couple strawberries with the chocolate as well for a sweet presentation. 

****more variations******
roll a cordial cherry, strawberry piece, blueberry or soft carmel candy into the center of your hard ganache before adding the candy shell. 

If coco dusting mix one teaspoon chili powered, two tablespoons coco powder for a sweet and spicy treat