Archive for the ‘Recipes’ Category

Fudgy Chocolate Brownies

Posted: November 2, 2011 by Gourmet Chef in Recipes
Tags:

Category: Dessert

Difficulty: Easy

Serves: Makes 24 Large Squares

Ingredients:

*Chocolate Brownies

3/4 Cup Dark Chocolate

1/2 Cup Unsalted Butter

1 Cup White Sugar

1 tsp Vanilla Extract

2 Large Eggs

3/4 Cup All-Purpose Flour

1/4 tsp Salt

*Chocolate Ganache

1/2 Cup Milk Chocolate


1/3 Cup Whipping Cream

1 tbsp Unsalted Butter

_____

Directions:

*Chocolate Brownies:

-Preheat oven to 165 C, and place the rack on the center of the oven.

-Butter the baking pan.

-Melt the chocolate and the butter into double boiler.

-Remove from the heat and stir in the sugar.

-Whisk in the vanilla extract.

-Add the Eggs and beat one at a time.

-Stir in the flour and salt.

-Pour the mixture into the prepared pan and bake for 25 mins.

-Remove the pan and let it cool.

*Chocolate Ganache:

-Melt the Chocolate, Whipping Cream, and Butter in a Double Boiler.

-Remove from heat and let it cool to room temperature

-Spread the Ganache over the Brownies.

-Refrigerate for 30 minutes, cut into cubes and serve.

Italian Sausage Meat Balls with Spaghetti

Posted: November 1, 2011 by Gourmet Chef in Recipes
Tags:

Category: Main Course “Italian”

Difficulty: Easy

Serves: 4

Ingredients:

*Meat:

-1/2 kg Beef + 1/2 kg Lamb

*Italian Spice Blend:

-2 tbsp Salt

-1 tbsp Ground Pepper

-1 tbsp Fennel (شومر)

-2 tsp Red Chili Pepper

-1 tbsp Dried Thyme

-1 tbsp Dried Basil

*Marinara Sauce:

-Whole Tomato

-Tomato Paste

-Olive Oil

-Dried Basil

*Pasta:

-Spaghetti

-Olive Oil

-Salt

Directions:

-Put the Italian Spices in the Mortar (Salt, Pepper, Fennel, Red Chili Powder, Dried Thyme and Basil), ground them to soft powder.

-Add the ground spices to the meat and mix by hand.

-Form the meat into balls.

-Heat up the pan, drizzle a little bit of Olive Oil and fry up the meat balls to seal them.

-Meanwhile, prepare the red sauce, by heating a sauce pan, add Olive Oil, put the tomatoes and tomato sauce to cook.

-Add 1 tbsp sugar to balance to acidity of the sauce, season with salt and pepper, and add dried basil.

-Add the meat balls to the sauce and let it simmer for 15 mins or until thickens.

-Cook the pasta into a boiling salted water until Aldente.

-Serve the pasta with Meat Balls on top.

Classic Caesar Salad

Posted: November 1, 2011 by Gourmet Chef in Recipes
Tags:

Category: Appetizer “Salad”

Difficulty: Easy

Serves: 6-8

Ingredients:

*Croutons:

-1/3 french baguette cut into cubes

-Olive oil

-Salt & Pepper

*Dressing:

-3 Garlic Cloves

-4 Anchovy Fillets, Chopped

-1/4 Cup Fresh Lemon Juice

-1 tbsp Dijon Mustard

-1/2 Cup Olive Oil

-Salt & Pepper

*Salad:

-2 Heads of Lettuce

-1/2 Cup Drained Oil-Packed Sun-dried Tomatoes (Cut into thinly strips)

-1/2 Cup Toasted Pines

-Shaved Parmesan Cheese

-Salt & Pepper

Directions:

*For the Croutons:

-Cut up a 1/3 of french baguette to cubes.

-In a baking pan, Drizzle Olive Oil on the croutons.

-Sprinkle Salt & Pepper on the Croutons and put them in a pre-heated oven until crisp (6-8 mins).

*For the Dressing:

-Chop and Mince Garlic Cloves.

-Chop the Anchovy Fillets.

-Add 1 tbsp Dijon Mustard

-Add to a Mixing Cup, 1/4 Cup Fresh Lemon Juice, 1/2 Cup Olive Oil, Garlic, Anchovy, Dijon Mustard, and Salt and Pepper.

*For the Salad:

-Cut the Lettuce into Bite Sizes.

-Cut the Sun-dried Tomatoes into Strips.

-Toast the Pine Nuts into a heated pan.

-Add the pine-nuts to the salad and add the sauce then mix.

-Place shaved Parmesan Cheese and Serve.

Homemade Chocolate Pudding

Posted: October 25, 2011 by Gourmet Chef in Recipes
Tags:

Category: Dessert

Difficulty: Medium

Serves: 4 – 6

Ingredients:

2 cups whole milk

1 tsp pure vanilla extract

1 1/2 cup dark chocolate

1 1/2 cup milk chocolate

3 tbsp unsalted butter

2 whole eggs

3 egg yolks

3/4 cup sugar

1/3 cup cocoa powder

3/4 cup heavy cream

1 tsp cornstarch

Directions:

-In a medium sized saucepan, bring milk to boil.

-Meanwhile, in the top of a double boiler, combine the dark chocolate and milk chocolate with the butter and melt slowly until mixture is smooth.

-In a large heatproof bowl, whisk the whole eggs and yolks with the sugar, beating until the sugar is well blended and the mixture is light yellow color.

-Add the vanilla and gradually add warm milk to the egg mixture and whisk while combining.

-Return the mixture to the double boiler over medium heat, constantly stirring until the liquid thickens and coats the back of a spoon.

-Gradually whisk the mixture into the melted chocolate.

-Sift the chocolate powder on the mixture, and mix until well blended.

-In a small saucepan, using a whisk, combine the heavy cream with the cornstarch and bring to boil, stirring over moderatley high heat. Cook until thickened slightly, about 2 minutes.

-Vigorously whisk the cream into the chocolate custard until blended.

-Let the pudding cool slightly, stirring occasionally to prevent a skin from forming, About 10 minutes.

-Pour the mixture into parfait glasses, refrigerate for 4 hours or more before serving.

Good Luck to you all future chefs!

Look up for our next recipe poll, main course and dessert.

Lemon Chicken Recipe

Posted: October 22, 2011 by Gourmet Chef in Recipes
Tags:

Category: Italian Food

Difficulty: Medium

Ingredients:

Chicken Breasts (Boneless and Skinless)

Marinade:

1/2 Cup Lemon Juice, Lemon Zest, 1/4 cup Extra Virgin Olive Oil, Salt, Pepper, 1 tsp Onion Powder, tsp Garlic Powder, Rosemary, Thyme, Dried Basil. (Recommended Dijon Mustard)

(TBSP Tablespoon, TSP Teaspoon)

Sauce:

Onion (Chopped), Garlic (Chopped), Extra Virgin Olive Oil, Mushroom, Lemon Juice, Lemon Zest, Cooking Cream, Paprika.

Directions:

-Prepare the chicken breasts

-Prepare the lemon juice

-In a bowl, mix all the marinade ingredients

-Put the marinade on the chicken

-Put the chicken in 175 Degrees preheated oven for 35 – 40 minutes

-Meanwhile prepare the creamy lemon and mushroom sauce

-Cut the mushrooms

-Zest the lemons

-Chop the onion and the garlic cloves

-In a medium sauce pan, on medium-high heat, heat up 2 tbsp olive oil and sauté the onions and garlic until translucent

-Add the Mushrooms and sauté for 2 minutes

-Add the lemon zest

-Add the lemon juice

-Add the cooking cream

-Add the paprika and cook for 8-10 minutes or until thickens

-By now the chicken should be done, the cooking meter should read 175

-After the chicken is done let it rest for 5 minutes

-Starts plating and pour the sauce over the chicken