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Monday, June 20, 2011

Killer Chocolate Sorbet

This is a recipe that I got from my dad who swears this chocolate sorbet will knock your socks off. It is incredibly chocolatey and absolutely delicious. It is important to use high quality chocolate in this recipe, as all you taste is chocolate... since there is no milk or cream to dilute the flavor. Mmm, super rich, amazing, yummy.

2 1/4 cups water
1 cup sugar
3/4 cup unsweetened cocoa powder
pinch of salt
6 ounces bittersweet chocolate, finely chopped
1/2 teaspoon vanilla
1 1/2 tablespoon dark rum

In a saucepan whisk together 1 1/2 cups water with the sugar, cocoa powder, and the salt. Bring to a boil while whisking constantly. Remove from heat after 45 seconds of boiling. Stir in the chocolate until melted. Add the vanilla, remaining 3/4 cup water and rum. Stir together. Transfer mixture into a blender and blend for 15 seconds. Chill thoroughly in the fridge.

Once very cold, pour into your ice cream maker and freeze according to manufacturers instructions. Serve and enjoy!

Arugula, Caramelized Onions, and Tuna Salad

I just spent the past weekend in Asheville, NC with my mom, aunt, and cousin. At our last dinner we were discussing each of our favorite meals we've had while traveling and my aunt mentioned a variation of this salad that she and her friends had a number of years ago on a trip to Europe. She made it sound so delicious that I made it for dinner the night I came home from our mountain trip. You could put any fish or steak on this salad and it would be equally delicious. I chose tuna because it looked the best at the grocery store. Easy and beautiful meal!

1 bag of arugula
1 or 2 red onions
2 large (4 baby) portobello mushrooms
12-16 ounces fish or steak (no bones)
Worcestershire sauce
Balsamic vinegar
Salt & pepper
Olive oil

Thinly slice the onion and mushrooms. Head some olive oil in a hot skillet and throw in the onions and begin the caramelization process... stirring every so often. Continue to cook the onion until about halfway caramelized. Add a splash of balsamic vinegar (the sweetness of the balsamic aids in the flavor and the caramelization process). Once almost finished, add the mushrooms and continue to cook together until nice and sweet.

Meanwhile, spread the arugula on a serving platter and sprinkle top with salt and pepper. Shave parmesan (lots!) on top and set aside. 

While the onions are still cooking sprinkle both sides of the tuna/steak/whatever with salt, pepper, worcestershire sauce, and a bit of balsamic. Heat a grill pan (or an actual grill) to medium/medium high and sear the steaks. Cook to your liking. Remove from grill and slice. 

Sprinkle the salad with olive oil and balsamic vinegar. Place the caramelized veggies on the platter and add the sliced tuna in the middle. Have guests serve themselves taking a bit of everything. Mmmm.