Many years ago, before I left, the woman who became my wife told me the tragic story of a terrible weekend conference.
She was a journalist at the time, and sent her to a journalism convention a few hundred miles away. She went with some other reporter from the same newspaper, and that’s the problem.
This guy was Array It was very Array Even among journalists, a career that tends to appeal to strangers, the deviant and social fringes, was fun. We would meet in small teams (crazy, other people in one corner, deviated into another, social marginals in a third) and communicate about their character.
Nor is it an endearing peculiarity. A lot of hounds have it. It’s the kind of boring rarity you don’t need to stay for long.
Which brings us back to the long weekend my longtime wife spent with him at the conference. They had been in each other’s company for much longer than she wanted. I was driving her crazy.
Then a severe snowstorm on the most sensitive part of the mountain on its back-off schedules its return for one more night. It was more than she could bear. The next day, before leaving for the last leg of her journey, she would buy a hot chocolate ice cream that he needed.
“It’s the only time in my life that chocolate didn’t help,” she says.
And that’s when I fell in love with her.
“Comfort me with apples, ” said the Song of Songs and Ruth Reichl. Have a point The food has the strength of convenience and convenience. It envelops us with its warmth, wraps us around like an old blanket.
There’s an explanation for why they call it convenience food. This brings us to a bigger and happier state of mind.
The woman in Solomon’s song has the evil of love; she seeks solace in pressed grape cakes and apples. I appreciate the feeling, but I don’t totally agree with your choices.
When I had a pain of love in my youth, my convenience meals were ice cream and Doritos, but not at the same time. When I was in love as an adult, my convenience meals were ice cream and alcohol. Sometimes at the same time.
Donuts too, of course. Donuts are a constant. This is the challenge of having the pain of love: enough excuses to eat doughnuts.
We all have food we turn to in times of pain and need. That’s why we bring food to the mourners. That’s why we take a look to encourage friends by inviting them to dinner.
When I’m riddled with sadness, the doughnuts don’t make me feel any better, but they make me feel a little better. Or at least they don’t make me feel any worse. Maybe a donut moment would help.
Chocolate still works for my wife and many other people I know. If I’d known enough to give more chocolate to more women, I wouldn’t have had the pain of love so often. And then I would have needed less ice.
But now, my wife admits, she is moving away from her beloved chocolate. Her new comfort food is salted caramel.
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STRAWBERRY CHOCOLATE CAKE
Performance: portions
2 tablespoons almonds
2 tbsp icing sugar
1 pinch of salt
1/2 bar plus 2 tablespoons (6 tablespoons in total) unsalted butter, at room temperature, into chunks, divided
3 eggs, divided
1/2 cup plus 2 tablespoons all-purpose flour
3 pounds strawberries, washed and cut, divided
1/2 cup granulated sugar
7 bittersweet chocolate
1/2 cup thick cream
1. Place the almonds in a heat-proof bowl. Bring a cup or two of water to a boil in a small pot and pour over the almonds. Allow to sit for 45 seconds to 1 minute, but no more. Drain the almonds. Remove the peels by rubbing them.
2. Place almonds and icing sugar in a food processor and press until finely ground. Add salt and 1/2 bar (4 tablespoons) butter and combine until smooth. Whisk 1 of the eggs in a small bowl and climb part of the combination (you can discard the remaining 1/2 egg). Mix flour and cocoa powder and load 0.33 of this mixture into the almond and butter combination; newly incorporated combination. Stir at the time of serving the flour until incorporated. Add the remaining third of the flour in small pulses, combining lightly. Don’t combine too much.
3. Place the dough on a plastic sheet. Allelic it into a 1-inch-thick disc. Wrap and refrigerate at least 3 hours before cooking.
4. Preheat oven to 325 degrees.
5. On a floured paint surface, spread the dough in a 12-inch circle, about 1/4 inch thick. Using a fork, drill holes in the dough. Cover the remaining 2 tablespoons of butter at room temperature around the inside of a 9-inch cake pan. Gently place the dough in the cake pan and press it to prepare. Using a knife, cut the extra mass of the most sensitive edge, if necessary. Place the shell in the freezer for 10 minutes.
6. Cover the shell with a piece of parchment paper and fill it with dried beans or pie weights. Bake for 20 minutes.
7. While the pie dough is in the oven, fill: puree with 2 pounds of strawberries and granulated sugar in a blender until smooth and pour the aggregate into a fine mesh strainer. Heat the chocolate in the microwave at high temperature, at 30-second intervals, stirring until melted.
8. Pour the strawberry puree into the chocolate and combine with a whisk. Add the thick cream, whisking constantly. Beat the remaining 2 eggs in a small bowl and climb into the chocolate combination; whisk until it is homogeneous.
9. Once the cake is cooked, the weights and parchment paper and leave to cool for a few minutes. Leave the oven on.
10. Pour the chocolate aggregate into the shell and bake the cake in the oven for 30 minutes, or until the filling is in the center but not solid. Try the cooking by gently shaking the cake pan; the cake will still have to be shaken slightly. Let the cake cool down.
11. Finish the cake with the remaining strawberries on top.
Per serving: 391 calories; 28 g fat; 15 g saturated fats; 113 mg cholesterol; 6 g protein; 37 g carbohydrates; 24 g sugar; 3 g fiber; mg sodium; 32 mg calcium.
Recipe for “Sweet Magic” through Michel Richard and Peter Kaminsky
CHARLOTTE WITH CHOCOLATE
Performance: portions
34 ladyfingers, see note
3 tablespoons Chambord, Kahlua or coffee
3/4 cup water
8 dark chocolate
12 tablespoons butter, small diced
5 eggs
1/2 cup extrafin sugar, see note
Table salt
Raspberries, optional
Pistachios, optional
Fresh mint, optional
Powdered sugar, optional
Notes: Ladyfingers are located in many grocery stores.
– To make ultra-thin sugar, granulated sugar in a blender for 10 seconds.
1. Cut a piece of parchment paper to fully fit the back of an 8-inch cake tin (make sure it’s at least 2 1/2 inches high) or a hinged tray. Cover the inner edge of the pan with the girl’s fingers; will be smoother if you cut the rounded component at one end.
2. Mix Chambord, Kalhua or coffee with water in a giant bowl. Briefly dip more hands into the liquid and use them to cover more or less the back of the pan. Don’t throw away the cash.
3. Melt the chocolate into a water bath. Add butter until smooth.
4. Separate the eggs, making sure not to let the yolks enter the whites (it is more productive to break the egg into a small bowl to catch the whites and pour the whites into a giantr bowl; this way will not ruin more than one egg) Beat 3 of the yolks in a giant bowl with the sugar until the combination is bleached. Reserve the remaining buds for long-term use. Add the chocolate combination to the buds and combine well.
5. Beat or beat the whites with a pinch of salt until they form company peaks. Gently raise the whites to the chocolate aggregate until well mixed. Pour some of the chocolate mousse into the pan. Immerse more girl’s hands in the liquid and create a layer on the most sensitive foam. Garnish with remaining foam. Refrigerate for at least 3 hours.
6. To serve, flip the pan into a giant dish: take the foam enough to keep it from slipping. Remove the parchment paper and flip the plate into a serving dish. Garnish with raspberries, pistachios, mint leaves or icing sugar, if desired.
Per serving: 484 calories; 37 g fat; 21 g saturated fats; 239 mg cholesterol; 33 g protein; 36 g carbohydrates; 24 g sugar; 2 g fiber; mg sodium; 52 mg calcium
Raspberries, pistachios, mint and powdered sugar are included in the analysis.
Translated from a recipe through Olivier Berte.
CHOCOLATE LIGHTING
Yield: 20 servings
1 bar (4 ounces) unsalted butter, in 1/2-inch pieces
1 cup water
1/4 teaspoon salt
1 1/4 cups all-purpose flour, divided
6 giant eggs, more if necessary, divided
1 cups total milk
2 large egg yolks
6 tbsp granulated sugar
2 tablespoons unsalted butter
1 teaspoon vanilla extract
4 ounces quality dark chocolate or milk and black mixture, finely chopped
1/2 cup thick whipped cream
Note: Lightning is more productive the same day they fill up. They can be stored in the refrigerator, covered with a plastic wrap, for up to 3 days; However, the dough will absorb moisture from the filling and eventually soak. Chocolate icing can be ready and cooled up to 1 week in advance (heat in a double boiler); the cream can be stored for up to five days in the refrigerator in an airtight container with a piece of plastic wrap pressed directly onto the surface.
1. Preheat the oven to 400 degrees and place 2 grills on the most sensitive and subsequent thirds of the oven. Line up 2 baking trays with parchment paper and use a pencil to draw 10 rectangles (4 x 1 inch) with an area between rectangles. Flip the pieces of parchment.
2. Place a medium saucepan at low temperature and load the pieces of butter, water and salt. Stir with a wooden spoon so that the butter melts evenly. Once the butter has melted, heat increases and boils. Immediately remove the pan from the heat and load 1 cup of flour at a time. Whisk vigorously with the wooden spoon until the dough is formed around the spoon. Return the pan to medium heat and continue cooking, whisking, for about a minute to dry the dough; the pan will have a thin film of dough in the background.
3. Transfer the dough to the bowl of a standing blender. Whisk at medium speed for 1 minute to cool the dough and expand the gluten. In another medium bowl, whisk together four of the eggs until you can’t distinguish the yolk from the white. With the blender over medium heat, load the eggs a few tablespoons at a time, allowing each load to mix absolutely with the dough before continuing.
4. When all eggs are incorporated, the aggregate should be shiny and elastic and adhere to the appearance of the bowl. Also pass the “string test”: place some mass between your thumb and index finger and separate them. The dough forms an extendable rope about 1 1/2 to 2 inches long. If the dough has not reached this stage, beat some other egg and load as much as necessary, little by little, until the dough is finished.
5. Pour this dough into an inner pocket (or a gallon-sized plastic bag with a small hollow cut in a corner) with a 1/2 inch circular forged tip. Place the dough in rectangles 1/2 inch high to fill the drawn template on the parchment paper. If you do not have a puff tip, place the dough directly on the roughly 1/2 inch high insoles.
6. In a small bowl, lightly beat 1 egg to blend thoroughly. Brush a light coating of egg over the tops of the piped dough, being careful that the egg does not drip down the side (it will glue the eclair to the paper). You will not use all the egg. Bake both sheets of the eclairs for 20 minutes; then reduce the oven temperature to 350 degrees, switch the sheets between racks and rotate the pans from front to back, and bake for 20 minutes longer. Reduce the temperature again to 300 degrees and bake 10 to 15 minutes longer to dry out the interior. The eclairs should be a deep, golden brown, with no bubbling moisture visible around the sides. Transfer the eclairs to a rack to cool completely.
7. Fill a giant bowl with ice and water and set aside. Pour the milk into a medium saucepan and boil just below; Remove from heat. In a medium bowl, whisk the remaining egg, 2 egg yolks and sugar in combination until smooth and elegant. Add the remaining 1/4 cup flour and whisk vigorously until the aggregate is very smooth. Very gradually, pour about 1/2 cup of hot milk into the yolk aggregate, whisking to animate the yolks. Slowly pour the egg yolk aggregate into the hot milk, whisking
8. Heat this mixture, whisking to prevent flour from drying, until boiling. Continue cooking and whisk for another minute, until the cream is very thick. Remove from heat and beat in 2 tablespoons bloodless butter and vanilla extract. Squeeze a piece of plastic wrap directly onto the surface of this pastry cream, then place the container in ice water. Once the cream has cooled completely, use or buy it in the refrigerator until you want it.
9. Pour the custard into the pastry bag (clean and dry) or some other gallon-sized plastic bag with a small cropped corner with a thin, elongated tip or a 1/4-inch tip. If you use the long, thin tip, insert it into one of the short ends of a flash as far away as possible. Tighten tightly as you slowly cut the tip of the dough, filling the hollow space with the custard. If you use the undeniable tip, insert it into 2 spaced spaces at the back of the beam, urgently to fill the center of the dough. Repeat to fill the remaining flashes.
10. Place the chocolate in a small bowl giant enough to hold a screw, which is about four inches long. Boil the cream in a small saucepan. Pour it over the chocolate and let the aggregate rest for 1 minute. Stir until the aggregate is absolutely elegant and elegant. Leave to cool for 10 minutes.
11. Turn the rays over, dip the most sensitive half in the chocolate glaze and let the excess drain into the bowl. Place the right look on a serving dish and let it sit for 30 minutes for ice formation.
Per serving: 182 calories; 13 g fat; 7 g saturated fats; one hundred mg of cholesterol; 4 g protein; 14 g carbohydrates; 7 g sugar; 1 g fiber; 63 mg sodium; 38 mg calcium.
Recipe from “The Art – Soul of Baking,” through Cindy Mushet
CHOCOLATE CREAM PIE
Performance: portions
3 eggs, separated
1 cup granulated sugar, divided
5 tablespoons all-purpose flour or 1 tablespoon plus 2 teaspoons cornstarch
1/2 teaspoon salt
2 cups milk, blanched
2 sweet and sour chocolates, chopped
1 baked cake crust (9 inches)
2 tablespoons butter
1 teaspoon vanilla, divided
1/2 teaspoon tartar cream
1. Preheat oven to 350 degrees. Lightly beat egg yolks; put it aside.
2. In medium saucepan over medium heat, mix 2/3 cup sugar, flour and salt; Add milk and chocolate and cook until chocolate melts and the aggregate thickens, about 10 minutes. Stir a very small amount into the egg yolks; stir another very small amount into the yolks, and continue loading and stirring until the eggs are hot (you will have loaded approximately 1/4 of the milk aggregate). Gradually return the yolks to thick milk and cook for 2 minutes, stirring constantly. Add the butter and 1 teaspoon of vanilla and leave to cool a little; pour through a thin sieve into the baked cake crust.
3. Combine the remaining egg whites, 1/2 teaspoon of vanilla and the tartar cream in a giant bowl and whisk until firm. Gradually add 0.33 cup remaining sugar. Spread this meringue over the most sensitive cake and bake until gently browned, about 15 minutes. Allow to cool on a cable rack and cool.
Per serving: 342 calories; 15 g fat; 7 g saturated fats; mg of cholesterol; 7 g protein; 46 g carbohydrates; 32 g sugar; 1 g fiber; 288 mg sodium; 86 mg calcium.
Adapted through Florence Pikrone of “America’s Cook Book” at the New York Herald Tribune Home Institute, 1943.
RASPBERRY MACARONI IN CHOCOLATE SHELLS
Performance: parts
2 cups dried coconut, sweetened and flakes
3 tbsp granulated sugar
1 egg white
A pinch of coarse salt
1/2 cup raspberries
6 semi-sweet chocolates, chopped
2 tablespoons coconut oil (or corn syrup if you don’t practice Easter)
Toasted nuts, toasted coconut, sanding sugar, sugar, salt flower, etc., for garnish
1. Preheat oven to 350 degrees. Combine coconut, granulated sugar, egg white and salt in a food processor and combine until combined, scraping the sides of the bowl if necessary. Add the raspberries and combine until incorporated (do an overtreated).
2. Scoop mounds of coconut mixture 1 inch apart onto a parchment-lined baking sheet, using a 1 / 2-ounce (11 / 4-inch) ice cream scoop or a tablespoon to form small mounds.
3. Bake until macaroni is golden brown, 28 to 30 minutes, flipping the baking tray mid-cook. Transfer the macaroni to a cable shelf and allow them to cool.
4. Place the chocolate in a bowl placed on a frying pan with boiling water and stir until melted. Add coconut oil or corn syrup, stirring until smooth, then remove from heat.
5. Immerse the macaroni bottoms in chocolate or place them absolutely with chocolate (a flexible spatula will do so with this), moving them to a baking tray covered with waxed paper. Garnish as desired while it is still hot, then refrigerate until firm, at least 30 minutes and up to 1 day. Serve fresh
Per serving: 126 calories; 8 g fat; 6 g saturated fats; Cholesterol-free 1 g protein; 15 g carbohydrates; 12 g sugar; 2 g fiber; forty-five mg sodium; 6 mg calcium.
Recipe through Martha Stewart
CHOCOLATE MOUSSE CAKE
Performance: 12 servings
For the meringue
3 egg whites
2 cups powdered sugar, sifted
For the foam
4 semi-sweet chocolate, chopped into large pieces
5 eggs, separated
2 bars (1 cup) plus 2 tablespoons unsalted butter, softened
2 tablespoons unsantic cocoa powder, Dutch
Note: The meringue should be ready one day in advance.
1. For meringue: Preheat the oven to 150 degrees (see step four if your oven does not pass so low). Cover a baking tray with parchment paper.
2. In the bowl of an electric mixer supplied with a whisk, whisk the egg whites until smooth peaks form. Very slowly, load the powdered sugar and continue whisking until the volume doubles.
3. Place the meringue in a pocket with a flat tip. On the baking tray, starting from the middle to the outside, pass a non-stop coil of meringue to a diameter of 7 inches (this to measure 7 inches in advance). Bake for 10 hours, until crisp and dry. Take step 5.
4. If you cannot heat your oven to 150 degrees, preheat it to 250 degrees. Prepare the meringue as directed. Put it in the oven and lower the temperature to two hundred degrees. Bake for 1 hour and a half, then turn off the heat and leave the meringue in the oven overnight.
5. To make the mousse: Line an 8-inch cake tin with parchment paper.
6. Melt the chocolate in a stainless metal container placed on a frying pan with boiling water. Remove from heat and beat egg yolks one at a time. Separate the aggregate and stay warm.
7. In the bowl of an electric harvester with a paddle, whisk together the butter and slowly load the cocoa powder until well incorporated. Add the combination of chocolate and egg yolk and combine well. Put it aside.
8. In a blank bowl of an electric mixer supplied with a whisk, whisk the egg whites until they form comfortable peaks (you can also do it by hand). Using a rubber spatula, gently fold the egg whites into the chocolate mixture, one-third of the whipped whites at a time.
9. Place the mousse in a pocket with a forged tip and pour the aggregate into the cake pan. Fill the pan halfway. Place the meringue disc in the most sensitive one and press gently to set it up. Pour the rest of the chocolate aggregate into the pan, allowing it to fill on the sides of the meringue. Refrigerate for 2 hours.
10. To serve, pass a hot serving knife around the edge of the pan to loosen the cake and turn it over on a serving tray. Gently remove parchment paper and sprinkle with sugar-free cocoa powder.
Per serving: 314 calories; 23 g fat; 14 g saturated fats; 123 mg cholesterol; 5 g protein; 26 g carbohydrates; 23 g sugar; 1 g fiber; mg sodium; 19 mg calcium.
Adapted from a recipe by Patrick O’Connell in “The Inn at Little Washington Cookbook”. Adaptation to high temperatures through Alex Hitz at House Beautiful.
Halloween Bark
Performance: 10 servings
20 milk chocolate
15 assortment of candy or Halloween packs, about 1 to 1 1/2 cups
1. Line a baking tray with foil through the crease lining. Cut the chocolate bars into pieces. Put it aside.
2. Create a double boiler by suspending a glass or metal bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water. Add milk chocolate and stir until melted and smooth. Do not overheat the chocolate.
3. Remove the bowl from the pan. Pour the melted chocolate over the ready baking tray, a rubber or offset spatula, to spread it into an oblong 10 by 12 inches, about 1/4 inch thick. Squeeze the sweet pieces into the chocolate, organizing them so that each bite has an addition of flavors, colors and textures. Refrigerate the chocolate for 1 hour so that it is taken absolutely before splitting into giant pieces. Store in an airtight container at room temperature for 1 to 2 weeks.
Per serving: 420 calories; 22 g fat; 13 g saturated fats; 15 mg cholesterol; 6 g protein; 51 g carbohydrates; 42 g sugar; 2 g fiber; mg sodium; 126 mg calcium.
Recipe through Michelle Buffardi, Cooking Channel