Thursday, February 13, 2014

Snowjam Cooking Marathon, Part 1



It’s Wednesday and I should be frying chicken at Watershed.  Instead, I am hunkered down in my house with Henry, waiting for the ice storm to subside and praying like hell that we don’t lose power like so many others in Georgia right now.  Also in the mix is the fact that our street is one very long hill which takes forever to thaw when iced over.  It means we’ll be lucky if we can escape the reservation by Friday afternoon.  

Captive in my own house!

What to do, except embark upon a cooking marathon?  Again.  You may remember this is Atlanta's second Snowjam in as many weeks.  (C'mon, you didn't miss Jon Stewart on that one, did you?)  For the last one, I made Black Pepper Gingerbread, Turkey Chili, No-Knead Bread and Chocolate Oatmeal cookies. No wonder Henry thinks I am trying to kill him.

Chef Joe

Up first this go-round:  Chef Joe’s Chocolate Terrine.  Joe Truex is our Executive Chef at Watershed and I have never eaten anything he prepared that I didn’t swoon over.  His chocolate terrine is no exception.  It’s a lovely offering for Valentine’s day and in will, in fact, be on Watershed’s menu that evening.  Since I’m not likely to get out of the house by then, I figured I may as well make it in my own kitchen.  If you are planning a romantic VD dinner at home, you can’t go wrong if you make this one!


CHOCOLATE TERRINE     (adapted from Chef Joe Truex)

½ lb. unsalted butter, cut into pieces
12 oz. (60 percent) dark chocolate, chopped (see note below)
8 eggs, separated  (I used extra-large)
1 1/3 cups confectioner’s sugar, sifted
1/3 cup cocoa, sifted (I used Valhrona)
½ cup heavy cream
Best quality extra-virgin olive oil
Sea salt flakes
Toasted pistachio nuts

Line a 5 x 8-inch loaf pan with plastic wrap to overhang all sides.  Set aside.

Place the butter in a medium saucepan and distribute the chopped chocolate over the top.  Place over low heat and melt, stirring frequently until mixture is smooth.  Be careful not to scorch the chocolate.  Remove from heat and set aside.

In a small bowl, whisk 4 of the egg yolks.  (You will not need the remaining 4 yolks, so save them for another use).  Whisk them slowly into the melted chocolate/butter mixture.  Stir in the sifted confectioner’s sugar and cocoa and combine thoroughly.  Remove the mixture to a medium-large mixing bowl.

Using an electric mixer, beat the 8 egg whites until they form soft peaks.  Fold this into the chocolate mixture.  Whip the heavy cream until it forms soft peaks and fold this into the chocolate mixture as well. 

Pour into the prepared loaf pan.  Smooth the top with an offset spatula and wrap the entire pan in plastic wrap.  Refrigerate at least 8 hours.

To serve, unmold terrine and cut into small slices.  Garnish with the olive oil, sea salt and toasted pistachios.  The terrine can be wrapped tightly and stored in the refrigerator for 4 to 5 days (if you have electricity, that is!)

Serves 12













*  At minimum, use 60% chocolate.  If you want to amp it up a bit, use a combination of 60% and 70% bittersweet (not unsweetened) chocolate.  

*  The chocolate will melt faster than the butter, which is why I put the butter in the pan first, with the chocolate on top.

*  Pay attention when you fold the whipped egg whites and cream into the chocolate mixture.  You don't want to deflate it by overmixing, but at the same time, you want to make sure there are no white streaks remaining.  It's a fine balance!

*  The beauty of this recipe is that it requires no baking.  As long as you don't scorch the chocolate or overmix it, you really can't screw it up.  On the downside, however, it does contain uncooked eggs so keep that in mind and don't make this for women who are pregnant, the elderly or anyone with a compromised immune system.  Just use your good judgment.

*  For serving, Chef Joe uses a cutter to make a small hole in the terrine and fills it with extra-virgin olive oil.  If you don't want to take this extra step, you can simply drizzle it directly over the terrine, letting it pool along the sides.

*  Use a good quality sea salt, preferably flaky or coarse.  I use Maldon sea salt flakes.

*  I love the taste and the crunch of the olive oil, sea salt and pistachios in this dessert as they take front and center with the chocolate as a creamy backdrop.  If you want to make the chocolate a little more prominent, serve it with a dollop of whipped cream or a drizzle of raspberry coulis instead.

Alrighty then.  Stay warm, everyone.  If my electricity holds out, I will be spending the next few days in my kitchen.  Be forewarned!


7 comments:

  1. BlendTunisian
    salt free seasonings

    Za’atar Zucchini :

    When the garden is bursting with fresh veggies, cook up Za’atar Zucchini for an aromatic side dish with dinner. The mixture of thyme and sesame seeds gives the zucchini a distinctive zesty flavor. A touch of extra virgin olive oil keeps this dish on the light side so you can enjoy the simplicity of flavors as mother nature intended.
    Za’atar is popular in the Middle East and is ideal for grilling and roasting meats and vegetables of all kinds. We sauteed the zucchini in this recipe, try roasting your favorite garden vegetables for a deeper flavor at 450 degrees Fahrenheit for about 10 minutes, or until lightly browned.
    This is Z Squared.


    Za’atar Zucchini
    Ingredients
    2 Medium zucchini diced
    2 Teaspoons extra virgin olive oil
    2 Teaspoons USimplySeason Za’atar Spice Blend
    1/4 Teaspoon USimplySeason Fumee De Sel Smoked Sea Salt
    Directions
    Add olive oil to pan over medium heat, slowly stir in diced zucchini with USimplySeason Za’atar Spice Blend (use more or less to taste). Add a pinch of USimplySeason Fumee De Sel Smoked Sea Salt for added flavor. Sautee for about 5 minutes. Smile and enjoy.
    Serves about 4

    Contact Us:>
    website: www.usimplyseason.com
    Call: 888-243-7770
    Address:
    Amboseli Foods
    569 South 600 West #102
    Salt Lake City, UT 84101

    ReplyDelete
  2. my first visit to your blog, Greetings

    ReplyDelete
  3. Hello!

    My name is Joanna and I have read your blog and I really liked your recipes! I work for a website called myTaste.com and I would love for you to join us! :)

    www.mytaste.com is a search engine that collects food blogs. We already have over 3000 blogs and if you join us you will take benefit from the trafic that we are sending to your blog.

    Hopefully with your recipes your blog will be on the top of the food blogs list! If you have any questions please don’t hesitate to contact me at info@mytaste.com

    To join myTaste, just go to www.mytaste.com/add-your-food-blog

    Best regards,
    Joanna
    mytaste.com

    ReplyDelete
  4. Hello!

    I saw your blog and thought it had great recipes and awesome pictures! I therefore would like to invite you to our new culinary website which has just started.

    This is how it works in short. TastyQuery.com is a website for food bloggers and their fans allowing them to automatically collect recipes from your food blog. It's a large database of links to recipes on food blogs. Everyone can join us for free.

    For more please visit:
    http://tastyquery.com

    TastyQuery.com is an English version of our main website called "Mikser Kulinarny", founded in Poland. "Mikser Kulinarny" has a large audience (over 2 mln unique visitors monthly) and with TastyQuery.com we want to repeat that success and drive thousands of new visitors to your food blog.

    In case of any questions, don't hesitate to contact us.

    best regards

    Ania, TastyQuery.com

    ReplyDelete
  5. I like your post very much i had nice time while reading your post.

    ReplyDelete
  6. Thank you very much for such a lovely and informative post.

    ReplyDelete