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ISO: ISO Good recipes with cinnamon. I make a Moroccan chicken that's good, but am...
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Rec: Cinnamon and Coriander-Spiced Skirt Steak
Cinnamon and Coriander-Spiced Skirt Steak
Spice Rub:
6 garlic cloves, minced to a paste
1/4 cup olive oil
1 tbsp kosher salt
1 tbsp ground cumin
1 tbsp ground coriander
2 tsp black peppercorns
1 tbsp paprika
1 tsp ground cinnamon
1/8 tsp ground cloves
2 lbs skirt steak, trimmed
cilantro for garnish
Spices: Mix the garlic, olive oil and salt together in a flat cake pan. Measure out the cumin, coriander and peppercorns into the base of a spice grinder. Grind them together to a powder. Pour ground cloves into the pan with the garlic paste and add the paprika, cinnamon and cloves. Stir to combine.
Prepare the steak: Trim the steak of silver skin, leaving most of the fat. Rub the steak with the spice mixture. (Wash your hands thoroughly right afterwards).
Grill: Preheat grill to medium-high heat (or if cooking inside, a ridged stove-top grill). Place steak on the hot grill and cook for about 2 minutes until a nice crust forms (don’t burn spice rub, light grill marks are ok). Turn and cook an additional 2 minutes. Transfer the meat to a sheet pan. When all the steaks have been browned, transfer meat to the oven and finish cooking, about 5 minutes.
Serve: Slice the steak into thin strips, on the bias, against the grain. Serve immediately with a sprig of cilantro.
Serves 8
Source: cooking class with Chef Bibby Gignilliat
Pat’s notes: Really liked this. It's also nice topped with the salsa fresca from John Ash.
Cinnamon and Coriander-Spiced Skirt Steak
Spice Rub:
6 garlic cloves, minced to a paste
1/4 cup olive oil
1 tbsp kosher salt
1 tbsp ground cumin
1 tbsp ground coriander
2 tsp black peppercorns
1 tbsp paprika
1 tsp ground cinnamon
1/8 tsp ground cloves
2 lbs skirt steak, trimmed
cilantro for garnish
Spices: Mix the garlic, olive oil and salt together in a flat cake pan. Measure out the cumin, coriander and peppercorns into the base of a spice grinder. Grind them together to a powder. Pour ground cloves into the pan with the garlic paste and add the paprika, cinnamon and cloves. Stir to combine.
Prepare the steak: Trim the steak of silver skin, leaving most of the fat. Rub the steak with the spice mixture. (Wash your hands thoroughly right afterwards).
Grill: Preheat grill to medium-high heat (or if cooking inside, a ridged stove-top grill). Place steak on the hot grill and cook for about 2 minutes until a nice crust forms (don’t burn spice rub, light grill marks are ok). Turn and cook an additional 2 minutes. Transfer the meat to a sheet pan. When all the steaks have been browned, transfer meat to the oven and finish cooking, about 5 minutes.
Serve: Slice the steak into thin strips, on the bias, against the grain. Serve immediately with a sprig of cilantro.
Serves 8
Source: cooking class with Chef Bibby Gignilliat
Pat’s notes: Really liked this. It's also nice topped with the salsa fresca from John Ash.
and here's the salsa fresca recipe I use with the steak
Grilled Marinated Shrimp with Salsa Fresca
from John Ash Cooking One on One
Serves 6
These shrimp can be served right off the grill or at room temperature as part of a summer buffet. You can either peel the shrimp as suggested or grill them with the shell on, which adds a lot of flavor. If you choose to grill with the shell on, snip it along the back with a pair of scissors so that you can remove the sand vein.
For the Salsa Fresca
2 medium ripe tomatoes, seeded and diced, about 3/4 pound
1/2 cup diced red onion (used green onions)
1 tsp minced, seeded serrano chile, or to taste
1 tbsp minced fresh garlic (used less)
3 tbsp chopped fresh cilantro leaves
Drops of lime or lemon juice to taste
Pinch of sugar
1 tsp olive oil, optional (I used a few drops)
Salt and freshly ground pepper to taste
For the shrimp
1 lb large shrimp (16-20 size or larger)
For the marinade
1/4 cup olive oil
2 tsp finely minced or pressed garlic
1 tbsp finely minced green onions
1/2 tsp finely chopped fresh oregano, or 1/4 teaspoon dried
1/4 tsp red pepper flakes (instead I used McCormick’s Spicy Montreal Steak seasoning)
2 tbsp white wine, preferably a dry or off-dry aromatic (used dry Vermouth)
salt and pepper to taste
Garnish if you like with avocado slices, lime wedges
Make the salsa
1. Combine all the ingredients in a mixing or serving bowl, and set aside for at least 30 minutes to allow the flavors to blend.
2. Before using the salsa, taste it and add more of any of the seasonings you think are needed. Store covered in the refrigerator. For best flavor, eat within 1 day but it can be stored for as long as 3. (Use your judgment here.) You can easily multiply the quantities to make more.
Make the marinated shrimp
1. Peel and devein the shrimp (tail on, tail off--it's up to you). Whisk the marinade ingredients together, toss with the shrimp, and marinate for up to 45 minutes in the refrigerator. Skewer, if desired, to facilitate grilling.
2. Prepare a charcoal fire or preheat a gas or stovetop grill or broiler. Grill or broil the shrimp quickly, 1 to 2 minutes per side, until they just begin to turn pink. Be careful not to overcook; the shrimp should remain slightly transparent in the middle.
3. Spoon the salsa onto the middle of each plate and arrange the shrimp around it. Garnish with avocado slices and lime wedges, if desired, and serve. I eat this with my fingers.
Pat’s notes: Easy and delicious!!! Shrimp was great with the salsa. The salsa was equally delicious as a topping for grilled Cinnamon and Coriander-Spiced Skirt Steak. Also served quesadilla wedges. Great lunch.
Grilled Marinated Shrimp with Salsa Fresca
from John Ash Cooking One on One
Serves 6
These shrimp can be served right off the grill or at room temperature as part of a summer buffet. You can either peel the shrimp as suggested or grill them with the shell on, which adds a lot of flavor. If you choose to grill with the shell on, snip it along the back with a pair of scissors so that you can remove the sand vein.
For the Salsa Fresca
2 medium ripe tomatoes, seeded and diced, about 3/4 pound
1/2 cup diced red onion (used green onions)
1 tsp minced, seeded serrano chile, or to taste
1 tbsp minced fresh garlic (used less)
3 tbsp chopped fresh cilantro leaves
Drops of lime or lemon juice to taste
Pinch of sugar
1 tsp olive oil, optional (I used a few drops)
Salt and freshly ground pepper to taste
For the shrimp
1 lb large shrimp (16-20 size or larger)
For the marinade
1/4 cup olive oil
2 tsp finely minced or pressed garlic
1 tbsp finely minced green onions
1/2 tsp finely chopped fresh oregano, or 1/4 teaspoon dried
1/4 tsp red pepper flakes (instead I used McCormick’s Spicy Montreal Steak seasoning)
2 tbsp white wine, preferably a dry or off-dry aromatic (used dry Vermouth)
salt and pepper to taste
Garnish if you like with avocado slices, lime wedges
Make the salsa
1. Combine all the ingredients in a mixing or serving bowl, and set aside for at least 30 minutes to allow the flavors to blend.
2. Before using the salsa, taste it and add more of any of the seasonings you think are needed. Store covered in the refrigerator. For best flavor, eat within 1 day but it can be stored for as long as 3. (Use your judgment here.) You can easily multiply the quantities to make more.
Make the marinated shrimp
1. Peel and devein the shrimp (tail on, tail off--it's up to you). Whisk the marinade ingredients together, toss with the shrimp, and marinate for up to 45 minutes in the refrigerator. Skewer, if desired, to facilitate grilling.
2. Prepare a charcoal fire or preheat a gas or stovetop grill or broiler. Grill or broil the shrimp quickly, 1 to 2 minutes per side, until they just begin to turn pink. Be careful not to overcook; the shrimp should remain slightly transparent in the middle.
3. Spoon the salsa onto the middle of each plate and arrange the shrimp around it. Garnish with avocado slices and lime wedges, if desired, and serve. I eat this with my fingers.
Pat’s notes: Easy and delicious!!! Shrimp was great with the salsa. The salsa was equally delicious as a topping for grilled Cinnamon and Coriander-Spiced Skirt Steak. Also served quesadilla wedges. Great lunch.
REC: Italian Chickenherd’s Pie
Italian Chickenherd’s Pie
serves 4
Ingredients:
4 links sweet italian sausage
2 tbs olive oil
1/2 pound mushrooms
1 cup carrots, sliced
3 tbs roasted garlic
1/4 cup V-8
1/4 cup red wine
1 tsp ground cinnamon
4 bay leaves, crushed
5 medium yukon gold potatoes
3 tbs butter
1/2 cup half and half (I used fat free)
1/2 pound feta
1/4 cup grated romano or parmesan
Preparation:
Crumble the sausage and brown well over medium high heat with the olive oil.
add the mushrooms, carrots and garlic; and continue to sauté, stirring well, for another coupla minutes.
add the V-8, wine, cinnamon and garlic; reduce the heat to medium and continue to cook for about 20 minutes.
nuke the spuds for 15 minutes and 33 seconds, turning the potatoes a coupla times. (be sure to turn the microwave off before opening the door (ask me sometimes why watching this dumb kid at a subway heating the chicken teriyaki reminded me to stick that caution in)). i didn’t peel the potatoes. you can if you don’t mind throwing away all those vitamins (or are less lazy than i). chop the potatoes coarsely, add the butter and moosh with a wooden fork or potato moosher. continue mooshing whilst adding the cream slowly. i didn’t try to beak up all the lumps, but the potatoes were a nice flaky texture and broke up well (much better than the ill-advised method of “mashing the poor guys in a food processor when i did the german shepherd’s pie). crumble in the feta and stir well.
spread about 1/3 of the potato mixture on the bottom of a 3-qt casserole, add the meat and stuff, and top with the rest of the potato mixture.
bake at 350 degrees for 30 minutes.
sprinkle the grated cheese over top and run under the broiler for a minute or so until the cheese browns.
Variations:
increase the wine by 2 tbs and substitute 2 tbs tomato paste for the V-8
can the whole pie bit and just crumble some feta into your next batch of mashed potatoes.
Italian Chickenherd’s Pie
serves 4
Ingredients:
4 links sweet italian sausage
2 tbs olive oil
1/2 pound mushrooms
1 cup carrots, sliced
3 tbs roasted garlic
1/4 cup V-8
1/4 cup red wine
1 tsp ground cinnamon
4 bay leaves, crushed
5 medium yukon gold potatoes
3 tbs butter
1/2 cup half and half (I used fat free)
1/2 pound feta
1/4 cup grated romano or parmesan
Preparation:
Crumble the sausage and brown well over medium high heat with the olive oil.
add the mushrooms, carrots and garlic; and continue to sauté, stirring well, for another coupla minutes.
add the V-8, wine, cinnamon and garlic; reduce the heat to medium and continue to cook for about 20 minutes.
nuke the spuds for 15 minutes and 33 seconds, turning the potatoes a coupla times. (be sure to turn the microwave off before opening the door (ask me sometimes why watching this dumb kid at a subway heating the chicken teriyaki reminded me to stick that caution in)). i didn’t peel the potatoes. you can if you don’t mind throwing away all those vitamins (or are less lazy than i). chop the potatoes coarsely, add the butter and moosh with a wooden fork or potato moosher. continue mooshing whilst adding the cream slowly. i didn’t try to beak up all the lumps, but the potatoes were a nice flaky texture and broke up well (much better than the ill-advised method of “mashing the poor guys in a food processor when i did the german shepherd’s pie). crumble in the feta and stir well.
spread about 1/3 of the potato mixture on the bottom of a 3-qt casserole, add the meat and stuff, and top with the rest of the potato mixture.
bake at 350 degrees for 30 minutes.
sprinkle the grated cheese over top and run under the broiler for a minute or so until the cheese browns.
Variations:
increase the wine by 2 tbs and substitute 2 tbs tomato paste for the V-8
can the whole pie bit and just crumble some feta into your next batch of mashed potatoes.
REC: Pork Loin Chops Braised in Apple Cider and Cranberries
Pork Loin Chops Braised in Apple Cider and Cranberries
serves 2
Ingredients:
2 2”-thick chops cut from boneless pork loin
3 tbs olive oil
apple cider
1 cup fresh cranberries
3 tbs balsamic vinegar
2” stick cinnamon
salt to taste
Preparation:
Sear the pork in the olive oil in a sauté pan over high heat until nicely browned.
Remove the pork, add a bit of cider, return to boil and stir like crazy, being sure to incorporate the brown bits.
Add the cranberries, balsamic vinegar, cinnamon and enough cider to come about 3/4 of the way up the chops*
Bring to a simmer, cover the pan and braise for 41 minutes, turning the chops every 9 minutes and 17 seconds.
Be preheating the oven to 350 degrees toward the end.
Remove the cinnamon, place the pork in a baking pan in the oven, puree the rest in a blender and reduce the liquid until thick.
Serve over bulgur or couscous surrounded with sautéed apples. Pour the reduced liquid over all.
Notes:
I have a 2 qt sauté pan and the pork didn’t nearly fill it. If I’da done 3 chops I’da just covered the chops. Next time I do this, I plan to cook for 8. That way I’ll hafta go buy a 6 qt AllClad sauté pan. (the things one must do for the art…)
I’ve never been too happy with braised pork loin until I did this recipe. I think it has a lot to do with the breeding of pork to be low fat, but unlike beef that gets more tender with extended braising, pork loin just gets tough. The answer came with Michael in Phoenix’s technique with his carnitas. The time in the oven without liquid did the trick.
About the cinnamon: my sister taught me the secret of using cinnamon with meat. If you can say, “ooh cinnamon.”, you’ve used too much. What you want is, “There’s something in there I can’t figure out but it’s sure good.”
About the cranberries: I didn’t wanna use sauce cause I just don’t much like refined sugar with meat. After checking out posts by Karen in Boston, Dru in MD (hi Dru) and Sandra SF; I finally decided to avoid the whole problem of mushy cranberries by pureeing them. Especially since I wanted the taste IN the meat, not on top of it.
About the vinegar: I was torn between using balsamic vinegar (which turned out fine) and my blackberry vinegar (which would also have been fine). I wanted to post this with ingredients that were gonna be easy to find, so i opted for the balsamic. I've tried storebought fruit vinegars and frankly I find them to be cra(backspace) (backspace)(backspace) not of my liking.
If I lived on the same block as Charlie, I woulda knocked on his door and asked (politely) if I could borrow a halfa cuppa calvados. When I do this again, I’ll prolly add some with the cider.
Pork Loin Chops Braised in Apple Cider and Cranberries
serves 2
Ingredients:
2 2”-thick chops cut from boneless pork loin
3 tbs olive oil
apple cider
1 cup fresh cranberries
3 tbs balsamic vinegar
2” stick cinnamon
salt to taste
Preparation:
Sear the pork in the olive oil in a sauté pan over high heat until nicely browned.
Remove the pork, add a bit of cider, return to boil and stir like crazy, being sure to incorporate the brown bits.
Add the cranberries, balsamic vinegar, cinnamon and enough cider to come about 3/4 of the way up the chops*
Bring to a simmer, cover the pan and braise for 41 minutes, turning the chops every 9 minutes and 17 seconds.
Be preheating the oven to 350 degrees toward the end.
Remove the cinnamon, place the pork in a baking pan in the oven, puree the rest in a blender and reduce the liquid until thick.
Serve over bulgur or couscous surrounded with sautéed apples. Pour the reduced liquid over all.
Notes:
I have a 2 qt sauté pan and the pork didn’t nearly fill it. If I’da done 3 chops I’da just covered the chops. Next time I do this, I plan to cook for 8. That way I’ll hafta go buy a 6 qt AllClad sauté pan. (the things one must do for the art…)
I’ve never been too happy with braised pork loin until I did this recipe. I think it has a lot to do with the breeding of pork to be low fat, but unlike beef that gets more tender with extended braising, pork loin just gets tough. The answer came with Michael in Phoenix’s technique with his carnitas. The time in the oven without liquid did the trick.
About the cinnamon: my sister taught me the secret of using cinnamon with meat. If you can say, “ooh cinnamon.”, you’ve used too much. What you want is, “There’s something in there I can’t figure out but it’s sure good.”
About the cranberries: I didn’t wanna use sauce cause I just don’t much like refined sugar with meat. After checking out posts by Karen in Boston, Dru in MD (hi Dru) and Sandra SF; I finally decided to avoid the whole problem of mushy cranberries by pureeing them. Especially since I wanted the taste IN the meat, not on top of it.
About the vinegar: I was torn between using balsamic vinegar (which turned out fine) and my blackberry vinegar (which would also have been fine). I wanted to post this with ingredients that were gonna be easy to find, so i opted for the balsamic. I've tried storebought fruit vinegars and frankly I find them to be cra(backspace) (backspace)(backspace) not of my liking.
If I lived on the same block as Charlie, I woulda knocked on his door and asked (politely) if I could borrow a halfa cuppa calvados. When I do this again, I’ll prolly add some with the cider.
REC: Corsican Beef Stew
From: Nanna (nannar@isholf.is)
REC: Corsican Beef Stew
I posted this recipe on my (Icelandic) mailing list last week and several subscribers have already contacted me to say it is one of the best they’ve ever had. One woman even said: "After we finished the second-day leftovers, my 18-year old son said: "Mother, please, can you teach me to cook like this?" He has never before in his life shown any interest at all in cooking."
Praise indeed …
Corsican Beef Stew
15 grams (1/2 oz) dried porcini mushrooms
250 ml (1 cup) boiling water
100 g (4 oz) bacon, diced
4 tbsp olive oil
1 kg (2 lbs) stewing beef, cubed
freshly ground pepper
salt
2 onions, roughly chopped
5-6 garlic cloves, sliced
3 tbsp wine vinegar (or balsamic vinegar)
250 ml (1 cup) beef stock or water
4 tbps tomato paste
1 cinnamon stick
2 rosemary sprigs
1 bay leaf
450 g (1 lb) pasta (penne, rigatoni, pipe rigate)
freshly ground Parmesan cheese
Place the mushrooms in a bowl and pour boiling water over them.. Fry the bacon in a large heavy-bottomed pan until it is crisp and the fat has been rendered.. Remove with a slotted spoon.. Add the olive oil to the pan and heat it. .Add the beef (in 2-3 batches) and fry until well browned on all sides. Season with pepper and salt, remove with a slotted spoon and place in a heavy-bottomed stewing pot. Add onion and garlic to the pan and fry at medium-low heat until transparent and golden.. Pour the onion and the oil over the meat but return the pan to the heat and pour the vinegar and the stock into it, bring to the boil and reduce for 1-2 minutes at high heat, scraping the bottom of the pan meanwhile.. Pour over meat. .Add bacon, tomato paste, cinnamon, rosemary and bay leaf. Bring to the boil, cover, and simmer at a low heat. Add the mushrooms and their soaking liquid after half an hour, stir, and simmer for about 2 hours, stirring occasionally and adding a little water if needed. Boil the pasta according to instructions on package and drain. Taste the meat sauce and adjust seasonings. Arrange the meat cubes on one side of a large, warmed serving plate and pour the sauce over it. Arrange the pasta on the other side of the dish, sprinkle with a couple of tablespoons of Parmesan cheese and serve with more cheese.
Note: I use Ceylon cinnamon but since most American cinnamon is actually cassia, which has a more pronounced, harsher taste, you might want to taste the sauce after an hour or so; remove the cinnamon stick if you think the flavor is just right.
From: Nanna (nannar@isholf.is)
REC: Corsican Beef Stew
I posted this recipe on my (Icelandic) mailing list last week and several subscribers have already contacted me to say it is one of the best they’ve ever had. One woman even said: "After we finished the second-day leftovers, my 18-year old son said: "Mother, please, can you teach me to cook like this?" He has never before in his life shown any interest at all in cooking."
Praise indeed …
Corsican Beef Stew
15 grams (1/2 oz) dried porcini mushrooms
250 ml (1 cup) boiling water
100 g (4 oz) bacon, diced
4 tbsp olive oil
1 kg (2 lbs) stewing beef, cubed
freshly ground pepper
salt
2 onions, roughly chopped
5-6 garlic cloves, sliced
3 tbsp wine vinegar (or balsamic vinegar)
250 ml (1 cup) beef stock or water
4 tbps tomato paste
1 cinnamon stick
2 rosemary sprigs
1 bay leaf
450 g (1 lb) pasta (penne, rigatoni, pipe rigate)
freshly ground Parmesan cheese
Place the mushrooms in a bowl and pour boiling water over them.. Fry the bacon in a large heavy-bottomed pan until it is crisp and the fat has been rendered.. Remove with a slotted spoon.. Add the olive oil to the pan and heat it. .Add the beef (in 2-3 batches) and fry until well browned on all sides. Season with pepper and salt, remove with a slotted spoon and place in a heavy-bottomed stewing pot. Add onion and garlic to the pan and fry at medium-low heat until transparent and golden.. Pour the onion and the oil over the meat but return the pan to the heat and pour the vinegar and the stock into it, bring to the boil and reduce for 1-2 minutes at high heat, scraping the bottom of the pan meanwhile.. Pour over meat. .Add bacon, tomato paste, cinnamon, rosemary and bay leaf. Bring to the boil, cover, and simmer at a low heat. Add the mushrooms and their soaking liquid after half an hour, stir, and simmer for about 2 hours, stirring occasionally and adding a little water if needed. Boil the pasta according to instructions on package and drain. Taste the meat sauce and adjust seasonings. Arrange the meat cubes on one side of a large, warmed serving plate and pour the sauce over it. Arrange the pasta on the other side of the dish, sprinkle with a couple of tablespoons of Parmesan cheese and serve with more cheese.
Note: I use Ceylon cinnamon but since most American cinnamon is actually cassia, which has a more pronounced, harsher taste, you might want to taste the sauce after an hour or so; remove the cinnamon stick if you think the flavor is just right.
REC: Manchamanteles de Cerdo y Pollo
MANCHAMANTELES DE CERDO Y POLLO
from “Authentic Mexican”
by Rick Bayless with Deann Groen Bayless
serves 4
INGREDIENTS:
6 medium dried chiles anchos, stemmed, seeded and deveined.
¼ cup lard or vegetable oil plus a little more if needed.
½ medium onion, chopped.
5 large cloves garlic, peeled and halved.
1 pound lean, boneless pork shoulder, cut into 2-inch squares.
1 large whole chicken breast, boned and cut into 2-inch squares.
2 cloves (or a pinch ground).
3 black peppercorns (or a big pinch ground).
½ inch cinnamon stick (or about ½ tsp.ground).
2 slices firm white bread, broken up.
salt to taste.
2 tbs. cider vinegar.
¼ small (about 1 cup) fresh pineapple, cored, peeled and cubed.
1 ripe, medium plantain.
about 1 1/2 tbs. sugar.
PREPARATION:
1. Tear the chiles into flat pieces and toast them a few at a time on a griddle or heavy skillet over medium heat, pressing them down for a few seconds with a metal spatula, then flipping and pressing again; when they send up their aroma and change color, they’re ready. Cover with boiling water, weight with a plate to keep them submerged, and soak for 30 minutes.
2. Fry the onions with 2 tbs. lard or oil in a medium-size skillet over medium heat until soft, 6 or 7 minutes. Add the garlic and fry until the onion is quite brown, some 4 or 5 minutes longer. (my onions didn’t brown - i didn’t care - it worked fine.) Transfer the onions and garlic into a blender jar, leaving as much fat as possible in the pan.
Raise the heat to Medium-high and add more fat, if needed, to coat the pan. Dry the pork on paper towels, then brown it in an uncrowded single layer, 2 to 3 minutes per face; remove, draining well. Dry the chicken pieces, then brown them for 2 to 3 minutes per side and reserve. Set the skillet aside.
3. Drain the chiles and add to the blender. Pulverize the spices in a mortar or spice grinder and add to the chiles along with the bread and 1 cup water (i needed more than 1 cup water and added less water later to compensate). Stir, blend to a smooth puree, then strain through a medium-mesh sieve.
If necessary, add a little lard or oil to coat the skillet, then set over medium-high heat. When quite hot, add the puree all at once and fry, stirring constantly, for 4 to 5 minutes, untill darkened and thick, dislodging any bits that earlier may have stuck to the pan.
4. Scrape the chile mixture into a large saucepan, stir in 2 cups water, the saly, vinegar and pork. Partially cover and simmer for 45 minutes to an hour, until the pork is tender. Add the chicken and pineapple, cover and simmer for 13 minutes.
While the chicken is cooking, heat a tbs. of lard or oil in a medium-small skillet over medium. Peel and cube the plantain, then fry it until browned, 3 or 4 minutes and add to the manchamanteles. Stir in the sugar, taste for salt and thin with a little water if the sauce has thickened past a medium consistency; the flavor should be slightly sweet and fruity. Remove from the heat immediately and serve on warm, deep dinner plates.
TRADITIONAL VARIATIONS
Prepare the recipe, using a double quantity of meat and sauce ingredients and adding 1/4 cup each of skinned toasted peanuts and blanched toasted almonds to the chiles before pureeing; along with the pineapple, add 1 large sweet potato, 1 apple and one pear (all peeled, cored, if appropriate, then cubed) (i added my sweet potato a bit earlier to let it cook longer). For a different dimension, add 8 oz. fried chorizi sausage with the chicken. Serve garnished with pickled jalapenos.
RvB’s VARIATIONS
I’m not traditional. I substituted venison, marinated in Turkish beer (thanks Marian) and balsamic vinegar for the pork and chicken; Japanese ume plum vinegar for the cider vinegar; toasted pumpkin seeds and sesame seeds for the peanuts; dried apricots for the pears; and Mexican chocolate for the sugar. The seeds and chocolate have traditional precedence. I doubt that ume plum vinegar is used often in traditional Mexican cuisine, but i had some and it seemed appropriate at the time. It tastes good in the manchamanteles.
COMMENTS
The dish can be prepared entirely in advance; remove from heat immediately after adding the plantain, cool quickly, and store up to 4 days in refrigerator. It improves with a little age. Reheat slowly on stovetop or in a 350 degree oven. Thin if necessary.
The name “manchamanteles is two Spanish words strung together. It means tablecloth stainer.
MANCHAMANTELES DE CERDO Y POLLO
from “Authentic Mexican”
by Rick Bayless with Deann Groen Bayless
serves 4
INGREDIENTS:
6 medium dried chiles anchos, stemmed, seeded and deveined.
¼ cup lard or vegetable oil plus a little more if needed.
½ medium onion, chopped.
5 large cloves garlic, peeled and halved.
1 pound lean, boneless pork shoulder, cut into 2-inch squares.
1 large whole chicken breast, boned and cut into 2-inch squares.
2 cloves (or a pinch ground).
3 black peppercorns (or a big pinch ground).
½ inch cinnamon stick (or about ½ tsp.ground).
2 slices firm white bread, broken up.
salt to taste.
2 tbs. cider vinegar.
¼ small (about 1 cup) fresh pineapple, cored, peeled and cubed.
1 ripe, medium plantain.
about 1 1/2 tbs. sugar.
PREPARATION:
1. Tear the chiles into flat pieces and toast them a few at a time on a griddle or heavy skillet over medium heat, pressing them down for a few seconds with a metal spatula, then flipping and pressing again; when they send up their aroma and change color, they’re ready. Cover with boiling water, weight with a plate to keep them submerged, and soak for 30 minutes.
2. Fry the onions with 2 tbs. lard or oil in a medium-size skillet over medium heat until soft, 6 or 7 minutes. Add the garlic and fry until the onion is quite brown, some 4 or 5 minutes longer. (my onions didn’t brown - i didn’t care - it worked fine.) Transfer the onions and garlic into a blender jar, leaving as much fat as possible in the pan.
Raise the heat to Medium-high and add more fat, if needed, to coat the pan. Dry the pork on paper towels, then brown it in an uncrowded single layer, 2 to 3 minutes per face; remove, draining well. Dry the chicken pieces, then brown them for 2 to 3 minutes per side and reserve. Set the skillet aside.
3. Drain the chiles and add to the blender. Pulverize the spices in a mortar or spice grinder and add to the chiles along with the bread and 1 cup water (i needed more than 1 cup water and added less water later to compensate). Stir, blend to a smooth puree, then strain through a medium-mesh sieve.
If necessary, add a little lard or oil to coat the skillet, then set over medium-high heat. When quite hot, add the puree all at once and fry, stirring constantly, for 4 to 5 minutes, untill darkened and thick, dislodging any bits that earlier may have stuck to the pan.
4. Scrape the chile mixture into a large saucepan, stir in 2 cups water, the saly, vinegar and pork. Partially cover and simmer for 45 minutes to an hour, until the pork is tender. Add the chicken and pineapple, cover and simmer for 13 minutes.
While the chicken is cooking, heat a tbs. of lard or oil in a medium-small skillet over medium. Peel and cube the plantain, then fry it until browned, 3 or 4 minutes and add to the manchamanteles. Stir in the sugar, taste for salt and thin with a little water if the sauce has thickened past a medium consistency; the flavor should be slightly sweet and fruity. Remove from the heat immediately and serve on warm, deep dinner plates.
TRADITIONAL VARIATIONS
Prepare the recipe, using a double quantity of meat and sauce ingredients and adding 1/4 cup each of skinned toasted peanuts and blanched toasted almonds to the chiles before pureeing; along with the pineapple, add 1 large sweet potato, 1 apple and one pear (all peeled, cored, if appropriate, then cubed) (i added my sweet potato a bit earlier to let it cook longer). For a different dimension, add 8 oz. fried chorizi sausage with the chicken. Serve garnished with pickled jalapenos.
RvB’s VARIATIONS
I’m not traditional. I substituted venison, marinated in Turkish beer (thanks Marian) and balsamic vinegar for the pork and chicken; Japanese ume plum vinegar for the cider vinegar; toasted pumpkin seeds and sesame seeds for the peanuts; dried apricots for the pears; and Mexican chocolate for the sugar. The seeds and chocolate have traditional precedence. I doubt that ume plum vinegar is used often in traditional Mexican cuisine, but i had some and it seemed appropriate at the time. It tastes good in the manchamanteles.
COMMENTS
The dish can be prepared entirely in advance; remove from heat immediately after adding the plantain, cool quickly, and store up to 4 days in refrigerator. It improves with a little age. Reheat slowly on stovetop or in a 350 degree oven. Thin if necessary.
The name “manchamanteles is two Spanish words strung together. It means tablecloth stainer.
marsha-tbay
Well-known member
Rec. Mexican Mole Poblano from Gourmet Gallery
4 large chicken breasts
1/4 olive oil
1-1/2 tsp salt
1 clove garlic, minced
1 small onion, chopped
1 small green pepper, chopped
2 tomatoes, peeled and chopped
1-1/2 tsp chili powder
1/8 tsp each cinnamon, nutmeg, cloves and cumin
1/2 oz unsweetened chocolate
grated rind of 1 orange
1/4 c pine nuts or almonds
2 tbsp currants
1-1/2 tbsp cornstarch
1-1/2 c chicken broth
Brown chicken in oil, transfer to deep pan, season with salt. Add 2 tbsp more oil to skillet, saute garlic onions and peppers. Add tomatoes and seasonings, chocolate, orange rind, nuts, currants and pinch salt. Mix well.
Dissolve cornstarch in a little chicken broth, add to sauce. Pour sauce over chicken.
Bake at 350, 45 mins. or until chicken is tender. Baste frequently.
Serves 4
To complete the meal in Mexican style serve refried beans, and a fresh green vegetable salad which includes lettuce, onions and tomatoes.
4 large chicken breasts
1/4 olive oil
1-1/2 tsp salt
1 clove garlic, minced
1 small onion, chopped
1 small green pepper, chopped
2 tomatoes, peeled and chopped
1-1/2 tsp chili powder
1/8 tsp each cinnamon, nutmeg, cloves and cumin
1/2 oz unsweetened chocolate
grated rind of 1 orange
1/4 c pine nuts or almonds
2 tbsp currants
1-1/2 tbsp cornstarch
1-1/2 c chicken broth
Brown chicken in oil, transfer to deep pan, season with salt. Add 2 tbsp more oil to skillet, saute garlic onions and peppers. Add tomatoes and seasonings, chocolate, orange rind, nuts, currants and pinch salt. Mix well.
Dissolve cornstarch in a little chicken broth, add to sauce. Pour sauce over chicken.
Bake at 350, 45 mins. or until chicken is tender. Baste frequently.
Serves 4
To complete the meal in Mexican style serve refried beans, and a fresh green vegetable salad which includes lettuce, onions and tomatoes.
REC: Meat Pies
meat pies (Fatayeer Lahum)
by shy-deb/IA
This is one of my most valuable recipes- I'd love to share with you. I hope you'll try it. My husband even asks for it for birthday meals. It takes a little work, and time, so it is definitely in one of those "special" categories. But the flavor is so unique it is worth the effort. This may be an americanized version?
MEAT PIES
Filling:
1 lb. lean ground lamb or ground round
2 medium tomatoes
1 large onion
1/3 c. pine nuts
(substitute slivered almonds in a pinch)
2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. allspice (fresh ground if can)
1/2 tsp. crushed red pepper
1/2 tsp. ground black pepper.
Brown meat, onions, add seasonings and brown together, (Enjoy the smell of this combination of seasonings as it toasts) add tomatoes & nuts. Cool mixture in ref.
Dough:
I think this is a basic pita bread?
2-1/2 cups warm water
2 pkgs dry yeast
2 Tbls. sugar
1-1/4 tsp. salt
2 Tbls. butter
6-7 cups flour
Follow basic bread dough mixing -
Add yeast and sugar to warm water, let rest for 5 minutes until bubbles appear, then add salt, butter and 2 cups of the flour. Beat together- continue adding flour until you have a compact ball. Knead until smooth & elastic. Oil dough and let rise until double. approx 1 hour. Punch down and divide.
Directions: You can make these small for appetizers or larger for main dish. For appetizer size pinch dough in pieces the size of a large walnut. Set aside pieces under a damp towel as you go. Start working with the first dough pinched. Press down with tips of fingers to a 3" round (you can do this with a rolling pin) Place approx. 1to 1-1/2 Tbls. of chilled filling in center. Pinch dough together in a triangle shape. (the best way to describe this shape is if any of you are old enuf to have folded baby diapers- you folded both edges towards the middle and then brought down the top to meet them) Pinch seams well <
important: otherwise they leak out juice when baking and get dry. Avoid getting meat mixture in seam. sprinkle oiled baking sheet with corn meal- place triangles on baking sheet, brush with
butter- let rest 10 minutes. Bake in a hot oven 475° approx. 10 minutes in the center of the oven or until golden brown on bottom, if top isn't browned as much as you like put under broiler a few minutes.
I also have a spinach filling to go in this same dough for my veggie friends, if anybody wants that let me know.
I generally double the filling mixture and it comes out pretty even with a single dough recipe.
meat pies (Fatayeer Lahum)
by shy-deb/IA
This is one of my most valuable recipes- I'd love to share with you. I hope you'll try it. My husband even asks for it for birthday meals. It takes a little work, and time, so it is definitely in one of those "special" categories. But the flavor is so unique it is worth the effort. This may be an americanized version?
MEAT PIES
Filling:
1 lb. lean ground lamb or ground round
2 medium tomatoes
1 large onion
1/3 c. pine nuts
(substitute slivered almonds in a pinch)
2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. allspice (fresh ground if can)
1/2 tsp. crushed red pepper
1/2 tsp. ground black pepper.
Brown meat, onions, add seasonings and brown together, (Enjoy the smell of this combination of seasonings as it toasts) add tomatoes & nuts. Cool mixture in ref.
Dough:
I think this is a basic pita bread?
2-1/2 cups warm water
2 pkgs dry yeast
2 Tbls. sugar
1-1/4 tsp. salt
2 Tbls. butter
6-7 cups flour
Follow basic bread dough mixing -
Add yeast and sugar to warm water, let rest for 5 minutes until bubbles appear, then add salt, butter and 2 cups of the flour. Beat together- continue adding flour until you have a compact ball. Knead until smooth & elastic. Oil dough and let rise until double. approx 1 hour. Punch down and divide.
Directions: You can make these small for appetizers or larger for main dish. For appetizer size pinch dough in pieces the size of a large walnut. Set aside pieces under a damp towel as you go. Start working with the first dough pinched. Press down with tips of fingers to a 3" round (you can do this with a rolling pin) Place approx. 1to 1-1/2 Tbls. of chilled filling in center. Pinch dough together in a triangle shape. (the best way to describe this shape is if any of you are old enuf to have folded baby diapers- you folded both edges towards the middle and then brought down the top to meet them) Pinch seams well <
important: otherwise they leak out juice when baking and get dry. Avoid getting meat mixture in seam. sprinkle oiled baking sheet with corn meal- place triangles on baking sheet, brush with
butter- let rest 10 minutes. Bake in a hot oven 475° approx. 10 minutes in the center of the oven or until golden brown on bottom, if top isn't browned as much as you like put under broiler a few minutes.
I also have a spinach filling to go in this same dough for my veggie friends, if anybody wants that let me know.
I generally double the filling mixture and it comes out pretty even with a single dough recipe.
REC: Moroccan(?) Stew
REC: Moroccan(?) Stew
actually i have no idea whether this is moroccan or not, but it struck me as moroccish whilst i thunk it up. fortuitously no one who ate it has any idea whatsoever what is authentically moroccan. i could as lief called it armenian. helck, i could as leif called it norwegian!
do i digress? again??? Ingredients:
1 lb lamb, cut into smallish bitesized pieces
2 tbs coarsely minced garlic
olive oil
1/4 cup coarsely chopped fennel
1/4 cup chopped celery
1/2 cup+ carrots, sliced about 1/2 inch thick
a few good green olives
1/4 tsp ground cloves
1/2 tsp ground coriander
1 tsp ground cinnamon
2 tsp ground sumac*
cayenne to taste**
salt to taste
juice of 1 lemon
1 smallish zucchini, quartered lengthwise and sliced about 1/2" thick
1 can chick peas, rinsed and drained
Preparation:
saute the garlic in a little olive oil over low heat for about 5 minutes.
add the lamb, increase the heat to medium high and saute until the lamb is browned. remove and reserve the lamb.
add everything else but the zucchini and chick peas and cook over medium heat until the celery starts to soften a tad. add a bit more olive oil if needed. add the lamb and cook over medium low heat for about 30 minutes. stir frequently and add a little water as needed to keep from drying out.the carrots should be quite crunchy.
add the zucchini and chick peas and continue cooking for about 5 minutes. the point is to have the carrots and zucchini cooked, but still crisp.
*try it, you'll like it. penzeys carries it.
**i would have used aleppo if i'da had some. Francesco Sirene, Spicer hs it , but calls it halaby pepper.
REC: Moroccan(?) Stew
actually i have no idea whether this is moroccan or not, but it struck me as moroccish whilst i thunk it up. fortuitously no one who ate it has any idea whatsoever what is authentically moroccan. i could as lief called it armenian. helck, i could as leif called it norwegian!
do i digress? again??? Ingredients:
1 lb lamb, cut into smallish bitesized pieces
2 tbs coarsely minced garlic
olive oil
1/4 cup coarsely chopped fennel
1/4 cup chopped celery
1/2 cup+ carrots, sliced about 1/2 inch thick
a few good green olives
1/4 tsp ground cloves
1/2 tsp ground coriander
1 tsp ground cinnamon
2 tsp ground sumac*
cayenne to taste**
salt to taste
juice of 1 lemon
1 smallish zucchini, quartered lengthwise and sliced about 1/2" thick
1 can chick peas, rinsed and drained
Preparation:
saute the garlic in a little olive oil over low heat for about 5 minutes.
add the lamb, increase the heat to medium high and saute until the lamb is browned. remove and reserve the lamb.
add everything else but the zucchini and chick peas and cook over medium heat until the celery starts to soften a tad. add a bit more olive oil if needed. add the lamb and cook over medium low heat for about 30 minutes. stir frequently and add a little water as needed to keep from drying out.the carrots should be quite crunchy.
add the zucchini and chick peas and continue cooking for about 5 minutes. the point is to have the carrots and zucchini cooked, but still crisp.
*try it, you'll like it. penzeys carries it.
**i would have used aleppo if i'da had some. Francesco Sirene, Spicer hs it , but calls it halaby pepper.
REC: Chicken C-c-c-c-curry Pilaf
Chicken C-c-c-c-curry Pilaf
serves 4
Ingredients:
1 chicken cut into serving pieces
oil to cover bottom of 3-qt dutch oven
1 cup baby carrots (or sliced adults)
1 tsp ground cinnamon
1/2 tsp ground coriander seed
1/2 tsp ground cardamom
hot chiles to taste, sliced thinly (i removed cartilage and seeds)
1 15-1/2 can of coconut milk (NOT sweetened)
1-1/2 cups chicken stock
1-1/2 cups rice (i KNOW it doesn’t start with a “c”, but i couldn’t see this with couscous
1/2 cantaloupe
salt to taste
Preparation:
saute carrots in oil over high heat till they start to brown.
reserve carrots and brown chicken (also high heat) then reserve.
add the rice, spices, 1/2 tsp salt and chile and stir till the rice turns white.
return the chicken and carrots to the pan, add the liquid and bring to a boil.
reduce heat to low and simmer covered for 10 minutes.
meanwhile scoop the meat from the cantaloupe into thinnish slices with a spoon.
add the cantaloupe to the pilaf, stir, recover and simmer till the rice is tender (about 10 more minutes).
taste for salt and serve.
Variations:
chicken breasts would work well.
Chicken C-c-c-c-curry Pilaf
serves 4
Ingredients:
1 chicken cut into serving pieces
oil to cover bottom of 3-qt dutch oven
1 cup baby carrots (or sliced adults)
1 tsp ground cinnamon
1/2 tsp ground coriander seed
1/2 tsp ground cardamom
hot chiles to taste, sliced thinly (i removed cartilage and seeds)
1 15-1/2 can of coconut milk (NOT sweetened)
1-1/2 cups chicken stock
1-1/2 cups rice (i KNOW it doesn’t start with a “c”, but i couldn’t see this with couscous
1/2 cantaloupe
salt to taste
Preparation:
saute carrots in oil over high heat till they start to brown.
reserve carrots and brown chicken (also high heat) then reserve.
add the rice, spices, 1/2 tsp salt and chile and stir till the rice turns white.
return the chicken and carrots to the pan, add the liquid and bring to a boil.
reduce heat to low and simmer covered for 10 minutes.
meanwhile scoop the meat from the cantaloupe into thinnish slices with a spoon.
add the cantaloupe to the pilaf, stir, recover and simmer till the rice is tender (about 10 more minutes).
taste for salt and serve.
Variations:
chicken breasts would work well.
marsha-tbay
Well-known member
Rec. Cinnamon Twists...these used to be served for lunch at an upscale dept. store that is no longer
around. People used to go there for lunch just for the twists....
Maas Cinnamon Twists
1/2 c warm water
2 pkgs yeast
2 eggs
1/2 c warm milk
1/2 c sugar
1/2 c shortening
2 tsp salt
1 tsp vanilla
4-1/2 c flour
1/2 c melted butter
1 c sugar
2-1/2 Tbsp cinnamon
Dissolve yeast in water. Add eggs, milk, sugar, salt, shortening, vanilla and 2-1/2 c of the flour. Mix until creamed and smooth.
Add enough flour to make dough easy to handle. Knead on floured board for 5 minutes. Put in greased bowl, cover. Let stand at room temp, 1-1/2 hours. Punch down. Let rise 30 minutes.
Cut dough into two pieces. Roll out each piece to approimxately 8 x 16". Brush one side with melted butter.
Mix sugar and cinnamon together, sprinkle over rectangles. Fold outer edges of dough to center of strip. Repeat brushing with melted butter and sprinkle with cinnamon sugar mixture.
Fold dough over, one edge to another. You will now have 4 layers of dough. Roll out strip to a width of 4". Cut strip every 3/4". The piece of dough now 3/4 x 4", is given one twist and placed in a shallow greased pan.
Place each twist against each other. Brush top of twists with melted butter and sprinkle with cinnamon sugar mixture.
Bake at 37 for 30 minutes or until done.
Makes about 40 twists.
around. People used to go there for lunch just for the twists....
Maas Cinnamon Twists
1/2 c warm water
2 pkgs yeast
2 eggs
1/2 c warm milk
1/2 c sugar
1/2 c shortening
2 tsp salt
1 tsp vanilla
4-1/2 c flour
1/2 c melted butter
1 c sugar
2-1/2 Tbsp cinnamon
Dissolve yeast in water. Add eggs, milk, sugar, salt, shortening, vanilla and 2-1/2 c of the flour. Mix until creamed and smooth.
Add enough flour to make dough easy to handle. Knead on floured board for 5 minutes. Put in greased bowl, cover. Let stand at room temp, 1-1/2 hours. Punch down. Let rise 30 minutes.
Cut dough into two pieces. Roll out each piece to approimxately 8 x 16". Brush one side with melted butter.
Mix sugar and cinnamon together, sprinkle over rectangles. Fold outer edges of dough to center of strip. Repeat brushing with melted butter and sprinkle with cinnamon sugar mixture.
Fold dough over, one edge to another. You will now have 4 layers of dough. Roll out strip to a width of 4". Cut strip every 3/4". The piece of dough now 3/4 x 4", is given one twist and placed in a shallow greased pan.
Place each twist against each other. Brush top of twists with melted butter and sprinkle with cinnamon sugar mixture.
Bake at 37 for 30 minutes or until done.
Makes about 40 twists.
All of these are great: Cinnamon Cookies, Mexican Chocolate Icebox Cake, Deep Dish Apple Crisp, ..
Lemon Lovely, Coffee Cake Muffins, Mexican Hot Chocolate, Streusel Topped Triple Berry Coffee Cake, Baked Banana Stuffed French Toast, and Carrot, Orange, and Radish Salad (this one has just a dash of cinnamon). Let me know if you want me to post any of these.
Lemon Lovely, Coffee Cake Muffins, Mexican Hot Chocolate, Streusel Topped Triple Berry Coffee Cake, Baked Banana Stuffed French Toast, and Carrot, Orange, and Radish Salad (this one has just a dash of cinnamon). Let me know if you want me to post any of these.
marsha-tbay
Well-known member
Meryl, please share your deep dish apple crisp. I've lost my apple crisp recipe. Thank you!
REC: Mexican Chocolate Icebox Cake...
MEXICAN CHOCOLATE ICEBOX CAKE
"There's a hint of cinnamon in the chocolate filling and the whipped cream topping."
INGREDIENTS:
60 sponge-cake-type ladyfingers (from three 3-ounce packages - use the ones that are split in half) (*Note: Some reviewers brushed the ladyfingers with liqueur, such as Kahlua, or with strong coffee - I leave them plain)
2 3/4 cups chilled whipping cream (heavy cream)
4 ounces unsweetened chocolate, chopped
1/4 cup granulated sugar
1 cup plus 2 tablespoons powdered sugar (divided)
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons vanilla extract
1 teaspoon ground cinnamon (*Note: I suggest using a mild cinnamon)
1 ounce semisweet chocolate, grated (I use 1 1/2 - 2 ounces)
DIRECTIONS:
Line bottom of 9-inch-diameter springform pan with ladyfingers. Line sides of pan with ladyfingers, standing ladyfingers side by side and rounded side out.
Stir 3/4 cup whipping cream, unsweetened chocolate and 1/4 cup sugar in heavy small saucepan over low heat until chocolate melts and mixture is smooth. (I use a double boiler). Remove saucepan from heat and cool to room temperature.
Using electric mixer, beat 1 cup powdered sugar, butter and 1 teaspoon vanilla in large bowl until blended. Beat in cooled chocolate mixture.
(Chill clean dry beaters and a second large mixer bowl in freezer or refrigerator until cold before whipping cream.)
Combine remaining 2 cups cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla and cinnamon in chilled large mixer bowl. Using clean dry beaters, beat until firm peaks form.
Fold half of whipped cream mixture into chocolate mixture.
Spread half of chocolate filling in ladyfinger-lined pan. Top with layer of ladyfingers, then remaining chocolate filling.
Pipe or spread remaining whipped cream mixture over filling. Sprinkle with grated semisweet chocolate.
Refrigerate until firm, at least 3 hours. (Note: I recommend chilling overnight). (Can be made 1 day ahead. Cover and keep refrigerated.)
Remove pan sides from cake and serve. (I prefer serving this cake at room temperature - the chocolate filling is creamier).
Serves 12.
Bon Appetit
August 1999
MEXICAN CHOCOLATE ICEBOX CAKE
"There's a hint of cinnamon in the chocolate filling and the whipped cream topping."
INGREDIENTS:
60 sponge-cake-type ladyfingers (from three 3-ounce packages - use the ones that are split in half) (*Note: Some reviewers brushed the ladyfingers with liqueur, such as Kahlua, or with strong coffee - I leave them plain)
2 3/4 cups chilled whipping cream (heavy cream)
4 ounces unsweetened chocolate, chopped
1/4 cup granulated sugar
1 cup plus 2 tablespoons powdered sugar (divided)
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons vanilla extract
1 teaspoon ground cinnamon (*Note: I suggest using a mild cinnamon)
1 ounce semisweet chocolate, grated (I use 1 1/2 - 2 ounces)
DIRECTIONS:
Line bottom of 9-inch-diameter springform pan with ladyfingers. Line sides of pan with ladyfingers, standing ladyfingers side by side and rounded side out.
Stir 3/4 cup whipping cream, unsweetened chocolate and 1/4 cup sugar in heavy small saucepan over low heat until chocolate melts and mixture is smooth. (I use a double boiler). Remove saucepan from heat and cool to room temperature.
Using electric mixer, beat 1 cup powdered sugar, butter and 1 teaspoon vanilla in large bowl until blended. Beat in cooled chocolate mixture.
(Chill clean dry beaters and a second large mixer bowl in freezer or refrigerator until cold before whipping cream.)
Combine remaining 2 cups cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla and cinnamon in chilled large mixer bowl. Using clean dry beaters, beat until firm peaks form.
Fold half of whipped cream mixture into chocolate mixture.
Spread half of chocolate filling in ladyfinger-lined pan. Top with layer of ladyfingers, then remaining chocolate filling.
Pipe or spread remaining whipped cream mixture over filling. Sprinkle with grated semisweet chocolate.
Refrigerate until firm, at least 3 hours. (Note: I recommend chilling overnight). (Can be made 1 day ahead. Cover and keep refrigerated.)
Remove pan sides from cake and serve. (I prefer serving this cake at room temperature - the chocolate filling is creamier).
Serves 12.
Bon Appetit
August 1999