Results tagged “chocolate” from iVillage - Secret Sauce
David Burke, author of David Burke’s New American Classics and Executive Chef of David Burke Las Vegas, returns to Secret Sauce to share a decadent holiday brunch recipe, Heath Bar Crunch Pancakes with Heath Bar Crunch Whipped Cream.
Method:
- Preheat the oven to 200°.
- Line a baking sheet with parchment paper. Set aside.
- In a medium mixing bowl, beat together the buttermilk and melted butter. When they are well combined, whisk in the egg yolks. Set aside.
- Combine the flour, sugar, baking powder, baking soda, and salt in another mixing bowl. Set aside.
- Using an electric mixer, beat the egg whites until soft peaks form. Pour the buttermilk mixture into the dry ingredients and mix them together to just blend. Do not overbeat. Add in the crushed Heath bar. Using a rubber spatula, gently fold in the egg whites to just incorporate.
- Heat a nonstick griddle over medium heat. Spoon the batter, about ¼ cup at a time, onto the hot griddle to make neat circles. Cook it for about 3 minutes, or until the top is filled with bursting bubbles and the bottom is golden. Turn and cook the remaining side. Place the cooked pancakes on the prepared baking sheet and into the preheated oven to keep them warm while you continue making pancakes.
- Serve hot, at least three per person.
- For the Cream: Combine the three ingredients and whip to stiff peaks.
 | Pancake Day, or Shrove Tuesday (AKA Mardi Gras), is the traditional feast day before the start of Lent on Ash Wednesday. In the UK, pancake races are held in celebration. |
About the Chef:
Blazing across distinctions between chef, artist, entrepreneur, and inventor, David Burke is one of the leading pioneers in American cooking today.His fascination with ingredients and the art of the meal has fueled a career marked by creativity, critical acclaim, and the introduction of revolutionary products and cooking techniques.
To learn more about Chef David Burke, read his full bio here.
Visit Chef David Burke on the web @ davidburke.com
David Burke Secret Sauce Rewind
September 21, 2007
Executive Pastry Chef David Guas makes his second appearance on Secret Sauce to share another easy, delicious dessert for you to enjoy! Mini Chocolate Espresso Cakes is special to Chef Guas for one simple reason: Who doesn't love these two flavors?
Catch his TODAY show appearance to see David create this dish live, and get the recipe here - with a special Orange Macerated Raspberries and Chantilly Cream topping you'll only find on Secret Sauce.
Says Chef Guas, "Who does not like to have two of the most popular flavors consumed in my household - Chocolate and Coffee. They are truly my favorite ingredients separately, and so I decided to put them together to make a "blow out" of a dessert. It is a decadent treat to give yourself every once and awhile...at least I do!"
Procedure: Espresso Cakes
- Preheat oven to 350 degrees Fahrenheit.
- Butter and flour 6 to 8 four ounce soufflé ramekins*.
- In a small bowl, sift together flour, sugar, salt, and espresso powder. Reserve.
- Combine butter and chocolate over a double boiler and melt. Remove from heat.
- Allow to cool slightly, approximately 8-10 minutes.
- Whisk in eggs, vanilla extract, and sifted dry ingredients.
- Using a rubber spatula, fold in chocolate chips. Portion mixture into ramekins, filling each one about two thirds full.
- Bake in preheated oven for 15 minutes or until the centers are set. When done, remove from oven and allow to cool slightly in ramekin.
- To serve, invert directly onto a plate and dust with powdered sugar or cocoa powder. (See below for plating instructions.)
If you have baked cakes ahead of time, you may reheat the cakes in the microwave for 30 seconds before serving.
Procedure: Orange Macerated Raspberries
- Combine sugar in saucepot with enough water to resemble wet sand, approximately ¼ cup water.
- Cover and cook on high heat until caramel begins to form medium to dark color.
- Remove from heat and slowly add orange juice.
- Once it stops bubbling, whisk smooth and add Grand Marnier (or Cointreau) and strain through a fine mesh strainer.
- Allow caramel to cool.
- In a mixing bowl, gently toss raspberries with ¼ cup of cooled orange caramel.
- Let sit at room temperature for 15-30 minutes.
Procedure: Chantilly Cream
- Combine 1 pint heavy whipping cream, 3 tablespoons powdered sugar, and 1 vanilla bean (which has been split with a paring knife and, using the back of the blade, had the inside of the bean scraped) in an large shallow stainless steel mixing bowl.
- Whip with a whisk until medium peaks form.
- Store in refrigerator until ready to serve.
- Note that the whipped cream might need to be re-whipped just before plating the dessert.
| A ramekin is a small glazed ceramic serving bowl. |
About the Chef:
David Guas, the original creative force behind the sweets at Washington’s Passion Food Hospitality restaurants (Acadiana, Ceiba, DC Coast, and TenPenh), has launched his own entrepreneurial career as a private consultant, boutique pastry caterer, dessert cookbook author, and, by the end of 2008, bakery owner.
Bayou Bakery in McLean, Virginia [exact location to be determined] will feature a number of his signature desserts (many of them based on his Louisiana and Cuban heritage) that gained him such a following at Washington’s Passion Food Hospitality.
In 2004, Guas was named Pastry Chef of the Year by the Restaurant Association of Metropolitan Washington, and Bon Appétit called him one of the country’s eight “Dessert Stars.”
Guas makes regular appearances on NBC’s Today Show, de-mystifying everything from pastry dough to Mardi Gras king cakes for the nationwide viewing audience.
Secret Sauce Rewind
- Get the recipe for David's Dulce de Leche Cheesecake
Roy Yamaguchi, Chef & Founder of the home of Hawaiian Fusion cuisine, Roy’s Restaurants, brings you his signature dish, Roy's Chocolate Soufflé, the all-time, absolute favorite of his daughter, Nicole.
Says Yamaguchi, "We perfected this recipe to the point where frequent visitors to the island claim they return just for this soufflé. We’ve made things easier for them now, by also serving this dessert in all our restaurants. This recipe is best when started the day before so the chocolate mixture can rest overnight in the refrigerator. If you prefer, you can bake the whole recipe in a small casserole dish and serve it at the table, or make the individual soufflés in ramekins. We make our individual chocolate soufflés in meta rings that are available from J.B Prince Co. in New York, (212) 683-3553."
Hey, we're sold. And we don't even have to leave our kitchen! Chef Yamaguchi shows us how:
Procedure
- In a saucepan over low heat, melt the butter and chocolate together. Set aside.
- In a mixing bowl, combine the sugar and cornstarch. In a separate bowl, whisk the eggs and yolks together. Add the melted butter-chocolate mixture to the sugar mixture and combine thoroughly with a wire whisk. Stir in the eggs and whisk just until smooth. Place in the refrigerator overnight.
- Preheat the oven to 400 degrees. Line 4 metal rings (about 2 I inches across and 2 inches high) with greased parchment paper. (Alternative, use 6 smaller molds.) Line a baking sheet with parchment paper and set the molds on the sheet. Scoop the mixture into the molds so they are two-thirds full, and make sure the molds are not leaking.
- Bake on the top oven rack for 20 minutes. Remove the baking sheet from the oven, and while holding each mold with tongs, slide a metal spatula underneath, carefully lift, and transfer to a serving plate. Gently lift off the mold and remove the parchment paper. Serve immediately.
About the Chef:
First introduced in Honolulu by James Beard award winner Chef Roy Yamaguchi, Roy’s has become well known throughout the world for its Hawaiian Fusion® Cuisine—featuring the freshest local ingredients, European sauces and bold Asian spices with a focus on seafood.
Today there are 34 Roy’s restaurants around the world. 25 in the Continental US, 6 in Hawaii, 2 in Japan and 1 in Guam.
Most recently, Chef Yamaguchi was elected to the Board of Trustees of The Culinary Institute of America, the renowned institution he graduated from 30 years ago.
Among the many special events in which he has participated throughout the world, are the Grammy Awards, where he has been a featured chef for four consecutive years, and the Food & Wine Classic in Aspen in June of 2004, where he participated in the Celebrity Chef Cook-Off with his “sous chef” actor Kevin Costner.
On the literary side, Chef Yamaguchi has published four cookbooks and is working on a fifth.
Visit Chef Roy Yamaguchi on the web @ roysrestaurants.com.
