Tag Archives: Super Bowl

Valentine’s Day Deep and Dark Chocolate Mousse with Heath Bar Crunch

SONY DSC

Did I make it in time for Valentine’s Day?! I know that I missed posting a Super Bowl recipe (I made this recipe for stuffed shells on Super Bowl Sunday… you should make it too, it was a hit in my house).  I also made a Caesar salad using a new ingredient—silken tofu.

Caesar salad and chocolate mousse made with tofu?!! [GASP] I know, it’s so anti-dairy of me. I’m actually embarrassed to admit it. I think that I made up for it though by eating my weight in cheese last Saturday at a French Cheese & Wine class at Artisanal Premium Cheese Center (highly recommend).  I’m still salivating over the fondue and the Fleur de Marquis, a soft sheep’s milk cheese that is encrusted with rosemary, fennel seeds and juniper berries. Our instructor assured us that eating cheese, especially sheep’s milk cheeses, will flatten our bellies. Needless to say, I’m planning to eat a lot more of it within the next few weeks and probably for the rest of my life until I reach my goal weight.

Where were we? Oh, silken tofu. My husband adores chocolate pudding and chocolate mousse but it took me awhile to warm up to it, I never liked it as a child. I think it might have been a texture thing, but I never got excited when other kids would bring in mud pots for their birthdays (you know, the kind with the chocolate pudding, worms and Oreo crumbles). I know, I’m weird…

SONY DSC

Thankfully, I now like chocolate pudding, although I still don’t like anything with the work JELL-O in it. I don’t typically make a lot of mousse, but I’ve made quite a few variations of chocolate pudding in the past, typically using a combination of milk (2%), cocoa powder, chocolate, cornstarch, and sometimes eggs.

Now this recipe is great because it doesn’t take the typical 3 to 4 hours to cool in the refrigerator before you can eat it. I don’t know about you, but I am impatient and I also have an intense aversion to ice baths (I’m so over it after culinary school where we filled entire sinks to cool down stocks, day after day). Unlike traditional chocolate pudding, this chocolate mousse is ready to be eaten immediately!!! It will firm up considerably after a brief refrigeration period, but it’s not necessary. It’s also incredibly simple and quick to prepare, and relatively nutritious. It’s ready in less than 15 minutes, I promise.

So, if you are like me and haven’t planned an elaborate dessert in advance for your pudding-loving, chocolate-adoring Valentine this year, you can fall back on this recipe. It’s intensely chocolaty and sure to please (I mean really rich, I almost couldn’t finish my serving.. and this is coming from someone who has no problem polishing off 3 large slices of pizza followed by ice cream on occasion). It’s difficult to believe, but I may never go back to the dairy version.

Happy Cooking,
Pippa

Chocolate Tofu Mousse

Valentine’s Day Deep and Dark Chocolate Mousse with Heath Bar Crunch
Serves 2
Approx. cooking time: 15 minutes, start to finish

  • 2 ounces dark chocolate (I used 63% semisweet chocolate chips)
  • 2 tablespoons cocoa powder
  • 3 tablespoons non-fat milk (or soy milk if you don’t use dairy milk)
  • 4 tablespoons granulated sugar
  • tiny pinch of sea salt or kosher salt
  • 2 teaspoons dark rum (optional, could be replaced with Grand Marnier (orange liqueur), vanilla or almond extract)
  • 8.5 ounces silken tofu, drained (make sure to by the silken variety, firm or extra firm tofu will not work here)
  • 2 tablespoons HEATH English Milk Chocolate Toffee Bits (optional, but definitely great if you like texture)
  1. Fill a small to medium sized saucepan half way up with water and bring to a simmer. Turn the heat down to low.
  2. Break chocolate into small pieces and place the chocolate in a glass or metal mixing bowl that can fit over the saucepan without touching the water.
  3. Place the bowl over the saucepan. Allow the chocolate to melt, stirring frequently with a rubber spatula.  Note: The water should never come to a boil, use very low heat and allow the chocolate to melt slowly.
  4. When the chocolate has melted, add the cocoa powder, milk, granulated sugar and a very small pinch of sea salt and stir continuously until the sugar has dissolved and the mixture looks shiny and smooth (at first the mixture will look pasty, but be patient because it will get to the correct consistency after a few minutes over the heat).
  5. Remove the bowl from the heat and mix in the dark rum with a spatula.
  6. Place the drained tofu in a food processor. Add the melted chocolate mixture and process until the mixture is smooth and homogenous.
  7. Transfer the pudding to a mixing bowl or individual serving bowls. Serve immediately or cover tightly with plastic wrap and store in a refrigerator until ready to serve, or up to 3 days.

Braised Chicken Thighs with Sauerkraut, Riesling, Apple and Bacon

Braised Chicken with Cabbage

Did I make it in time for the Super Bowl this weekend?! This may not be your typical Super Bowl fare, but I think that it meets the requirements. It’s a one-pot meal and it goes well with beer. What more could you ask for? Oh, bacon you say?… Don’t worry, that’s included too!

One of our favorite neighborhood restaurants in the city is Café D’Alsace. Dishes like charcroute garnie, duck sausage with sauerkraut, and tarte flambee are mainstays on the menu.  It must be cold in Alsace, because the food here is hearty, rich, and meat-heavy. With temperatures barely reaching 20 degrees in New York last week, it’s exactly the sort of food that I was craving.  However, bitterly cold temperatures also make me want to hibernate, so I decided to satisfy both my desire to stay out of the cold with my yearning for sauerkraut.

2 photos

Enter chicken braised in sauerkraut! I was so excited to make this recipe, especially after I found large hunks of meaty bacon and sauerkraut at my local German grocer (Schaller & Weber for those of you who live in New York City). I started by slowly sautéing the bacon in a pan, allowing the fat to render out and the bacon to become slightly crispy. I debated pouring some of the fat out of the pan, but there wasn’t too much, and I figured that we could use a little bit of extra blubber to fend off the cold this winter. To the bacon, I added thin slices of sweet onion and a Granny Smith apple, which I slowly caramelized in the pan. After pouring in a hearty amount of Riesling wine, a can of drained mild sauerkraut, shredded fresh red cabbage, juniper berries, thyme, pearl onions and chicken broth, my kitchen smelled like a German beerhouse. As the cabbage braised, I browned boneless chicken thighs, added them to the cabbage, and also baked cookies. That is not a typo, I had made cookie batter the night before and after a proper rest in the refrigerator, (I have heard that is the key to great cookies) I figured why not wait, I had time while my cabbage braised.  Let me just note that my small apartment kitchen now smelled like a cross between an Auntie Anne’s cookie shop and a Bratwurst stand. Weird, sort of like when I stumbled across a café in the West Village a few years ago called New York Hot Dogs & Coffee. Now, dogs and ketchup, dogs and pop, dogs and shakes—those all make sense to me. Dogs and coffee??? Needless to say, when I passed by the same location this summer, New York Dogs & Coffee had sadly closed. I guess even New Yorkers aren’t that adventurous when it comes to combo meals. Now, back to that chicken recipe…

I had to wait for my husband to get home from a cross-country trip to L.A., so my cabbage and chicken braised longer than I had originally intended. And herein lies the benefit of using chicken thighs. Unlike chicken breasts, they don’t easily become dry and overcooked, which is why I recommend using them when you are braising. Even though I cooked my chicken thighs at least 10 minutes longer than necessary, they remained tender and juicy. We ate our chicken and cabbage with homemade crusty bread and a salad dressed in simple vinaigrette, but you could also serve it with mashed potatoes or egg noodles (spaetzle would be great too). I should also note that this recipe is not comfort food in the sense of “I cannot move and must lie on my sofa for the next few hours while I digest”. It is bright and lively thanks to the sauerkraut and wine, and it will definitely warm you up on a cold night. It’s also perfect for a crowd (Super Bowl party anyone?).

Guten Appetit!
Pippa

Braised Chicken Thighs with Sauerkraut, Riesling, Apple and Bacon
Serves 4
Time: 1 ¼ – 1 ½ hours, including prep time

  • 6 ounces thick-cut bacon, cut into 1-inch cubes
  • 2 teaspoons olive oil
  • 1 medium-sized sweet onion, thinly sliced
  • ½ head of a medium-sized red cabbage, core removed and thinly sliced
  • 1, 14-ounce can of mild sauerkraut (I used Hengstenberg Mildessa mild sauerkraut, made with wine), drained and rinsed
  • 1 medium granny smith apple, chopped into small ½ inch cubes
  • 2/3 cup of dry Riesling wine (you can substitute the Riesling for any dry white wine if necessary)
  • 10 ounces pearl onions, peeled (I found fresh, peeled pearl onions in the produce department at my grocery store, but you can omit these if you can’t find them or don’t have time to peel the onions)
  • 2 cups low-sodium chicken broth
  • 12 juniper berries
  • 1 tablespoon fresh thyme leaves
  • Freshly ground black pepper and kosher salt
  • 1 tablespoon canola oil
  • 1.75 pounds boneless chicken thigh (with skin or without is fine here)
    1. Heat a large, straight-sided sauté pan with a lid (or a braising pot) over medium heat. Add the olive oil and the bacon, and cook until almost all of the fat has rendered out and the bacon is slightly crispy.
    2. Add the onion slices and cook for 5-7 minutes or until the onion is soft and caramelized.
    3. Add the apple pieces, and cook for an additional 3 minutes over medium heat, stirring occasionally.
    4. Add the fresh red cabbage and cook for 5 minutes, or until the cabbage is beginning to wilt.
    5. Add the sauerkraut, pearl onions, wine, broth, juniper berries, fresh thyme, and a few turns of freshly ground black pepper.
    6. Cover and simmer for 20 minutes.
    7. While the cabbage is simmering, heat a large sauté pan over medium-high heat. When the pan is hot, add a tablespoon of canola oil.
    8. Season the chicken thighs well with salt and pepper and place them in the hot pan, being careful not to over-crowd the chicken (I browned my chicken in 2 batches). Brown the chicken thighs on both sides, about 8 minutes per side, or until golden brown.
    9. Transfer the chicken to a platter or plate until ready to use.
    10. Remove the cover from the pot with the cabbage, add the chicken thighs and nestle them into the cabbage mixture so that they are covered with cabbage.
    11. Cover the pot again and simmer for an additional 15 minutes.
    12. Uncover, remove the pot from the heat and serve.