Meatloaf is one of those foods that people either love or hate. It can be wonderful – moist, tender, flavorful… or it can be dry, tasteless and boring. it depends more on the cook than the ingredients, really. Meatloaf is a pretty standard formula of meat, vegetables, liquid, spices, and binder. If over baked it will be dry, it is as simple as that.
My mom did not make meatloaf very much but back then, in the final days of classic diners, I discovered the dish on a car trip and i instantly fell in love. Continue reading
Filed under Main Dish, Meat
Once, when I was writing a cookbook for a publisher (who later cancelled the contract prior to publishing), an editor remarked with disdain that my food was Southwestern in its flavors and ingredients even when I was making something that was traditionally from another region.
Well DUH. It’s what I do. I love the flavors of the Southwest. I love the techniques and sauces of France, the freshness of Italian food but my heart belongs to Texas flavors and ingredients. That’s why in MY kitchen you will find a touch of chipotle in my chocolate mousse, pesto made with cilantro and pecans, and a variety of other fusions that often offend the prestigious palates of would be publishers. Continue reading
Filed under Main Dish, Soup
Cumin and dark chocolate truffles?
I know. It sounds so…well…weird. I could not get this flavor combination out of my mind. In my opinion cumin does not add flavor so much as it adds a warm nuance. Would it be too weird with chocolate?
No. It was awesome. The dark chocolate hits you first and then the cumin wraps itself around your mouth, whispering of warm summer days. As the chocolate fades away you are still lost in the spell of the cumin.
Easy to make, you can adjust the cumin to your tastes, it doesn’t take much.
Creamy Cumin and Dark Chocolate Truffles
- 1/4 cup heavy whipping cream
- 8 oz bittersweet chocolate baking bar, broken in 1/4-inch pieces
- 8 oz dark chocolate baking bar broken in 1/4 inch pieces
- 6 tablespoons unsalted butter, cut into small pieces
- 1/2 teaspoon cumin
- 1/3 cup Dagoba Xocolatl hot chocolate powder ( you can substitute plain cocoa)
In a small saucepan, bring the cream to a simmer. Remove from the heat and stir in the chocolate and butter. Stir until completely melted and smooth
Chill, covered, for two hours.
Pour the Xocolatl onto a plate. Using a small melon baller form truffles out of the ganache. Roll in the Xoclotl, until evenly coated. Store in refrigerator, seperated by wax paper for up to two weeks. Allow to come to room temperature before serving.
2 1/2 dozen