RecipeMuncher

It has been ages since I last took part in Paper Chef and when I spotted the list of ingredients over at Hunter Angler Gardener Cook I thought it was a perfect opportunity to get involved again.

The ingredients are fresh oregano, walnuts, chickpeas (or chickpea flour) and fish steak and for me they immediately brought up images of the Mediterranean. It would be a given that I’d use the fresh oregano to make Salmoriglio - a sauce that finds its perfect match with swordfish.

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Susan from The Well-Seasoned Cook is hosting an event Pancakes on Parade in which she asks us to share our appreciation for the Pancake and its many variants.

The recipe I’m making today is one my mother would make - simple but delicious, it is based on an basic pancake batter to which very fine slices of apple have been added. The slices need to be thin as the only cooking the apple will get is when the pancake is cooked. There is enough residual heat to just soften the slice and encase it in the pillowy batter. As there’s no sugar in the batter, use a sweeter type of apple like a Golden Delicious for the best result.

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On occasion I’ve seen these Argentine beef ribs at the market but up until now I’ve never bought them.

As it is winter here, I’m in the mood for something comforting and the idea of slow-cooked ribs certainly does appeal.

I’ve approached this as I would osso buco - there’s a base of slowly cooked vegetables, a soffrito of sorts, to which the browned ribs and tomato has been added. Cooked in a low oven for quite a few hours, the final product is meat that just falls away from the bone - deliciously tender and full of flavour that only long, slow cooking can provide.

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The title is a bit confusing as the raspberries are presented as a compote at the base of the glass and the mousse is piped over the top. I decided to keep the components separate because visually, it looks better in the glass and it gives you the ability to play with the chocolate and raspberry ratios.

I’ve used frozen berries and very briefly rinsed them under cold water to remove any ice crystals that had formed. If you are in summer with fresh berries then just give them a quick rinse to remove any impurities. There should be enough moisture within the berry itself and in any water that has clung to them to form the syrup you need to make the compote.

Cinnamon and Vanilla Hot Chocolate by Haalo

June 18th, 2008

Tags: Chocolate, Cinnamon, Hot, Vanilla