Text 26986, 84 rader
Skriven 2009-08-03 18:48:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: chili 973
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 HN> She still has not found a recipe for 
 HN> philine yet....but I don't think she's
 HN> looking too hard either.

I was thinking more of making them into bleached,
deflavored protein and then knitting the stuff into
such stuff as they make out of soy (or human hair)
nowadays.

 HN> I never managed to avoid the conflict. All it 
 HN> took was to be seen by my dad when he was
 HN> in a bad mood and you knew you were in for it!

Ah, for the cloak of invisibility. Unfortunately, I
would always go beyond the boundaries of it.

 -> Think of the whispers if I put turkey in my chili (I sometimes
 -> do). Or the howls if I put beans (heaven forfend) in?
 HN> You can add anything you want..if it's good it's good
 HN> if it's not I don't gotta eat it! If no one wants what I 
 HN> cook simply because it has (A) or does not have (B)
 HN> then they can go hungry and there'll be more for me!

Sometimes I adhere to that philosophy, but often enough I
am cooking for an audience.


Hazelnut Torte With White and Dark Chocolate (one 3-layer, 9" torte)

Preheat oven to 350F; grease and flour 3 9" round cake pans.

Torte:

7 oz chocolate chips 7 egg yolks
2 c toasted hazelnuts 1/2 c unsalted butter
1 1/4 c sugar 1 T vanilla
1 T baking powder 8 egg whites, beaten to stiff peaks
1 pn salt

Warning: in the original post, the amount of butter was garbled;
this is what I (ML) think it might be.

Process chocolate chips, hazelnuts and sugar in a food processor until
finely minced. Add baking powder and salt. Add yolks, butter and
vanilla and process until smooth. Fold whites into mixture. Pour
batter into pans and bake 25 minutes. Cool thoroughly.

White Chocolate Ganache:

1/3 cup heavy cream  4 oz white chocolate, in small chunks

Heat cream slowly until very hot. Add chocolate and beat vigorously
until blended. Chill, then whip until thick.

Dark Chocolate Ganache:

1/2 cup heavy cream  6 oz semisweet chocolate, in small chunks

Follow same procedure as with white chocolate ganache.

Lazy Gourmet Glaze:

1/4 cup unsalted butter  2 Tbsp. heavy cream
4 oz. semisweet chocolate 1 Tbsp. brandy

Melt butter and chocolate together over hot, not boiling, water. Mix
cream and brandy together and add to chocolate.

Assembly:

Place one cake layer on plate. Spread with 1/2 of dark chocolate ganache.
Top with another layer. Spread with white chocolate ganache. Top with
third cake layer. Ice sides with remaining dark chocolate ganache.
Cover with Lazy Gourmet Glaze.

This is best made a day ahead of serving and refrigerated to allow the
flavours and textures to combine. This is an extremely rich dessert --
enjoy!

Susan Mendelson, Expo '86 Cookbook

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