1 stick (4 oz.) unsalted butter
6 oz. bittersweet chocolate, preferably Valrhona
2 egg yolks
1/4 c sugar
pinch of salt
2 TBS all-purpose flour
1. Preheat the oven to 450 degrees F. Butter and slightly flour four 6 oz. ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.
2. In a double boiler, over simmering water, melt the butter with the chocolate. In a medium bowl, beat the eggs, with the egg yolks, sugar, and salt at a high speed until thickened and pale.
3. Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately.
2 C all-purpose flour
1/3 C granulated sugar
1/4 tsp salt
1/2 C cold butter, cut into small pieces
1/3 C buttermilk
2 TBS apricot preserves
2 large Bartlett pears, thinly sliced
1 egg, beaten
2 TBS turbinado sugar
1. To make the dough, combine flour, sugar, and salt in a processor (if using); pulse 2 – 3 times to combine.
2. Add butter and pulse 4 – 5 times, or until mixture resembles coarse meal.
3. With the processor running, slowing pour the buttermilk through the chute, processing until the dough forms a ball.
4. Remove the dough ball and adhere any remaining pieces of dough to it, then wrap in plastic wrap or parchment paper.
5. Refrigerate for at least 45 minutes before rolling out.
6. Center a rack in the oven and preheat to 350 degrees Fahrenheit.
7. Remove the dough from the refrigerator and place on a sheet of parchment paper.
8. Starting at the center of the dough, roll out, forming a 14-15 inch wide circle.
9. Place the dough with parchment paper on a baking sheet.
10. Brush the bottom of the dough with the apricot preserves.
11. Arrange sliced pears in a spoke pattern on the galette dough, leaving a 2-inch border.
12. Fold the border over the pears, overlapping where necessary and pressing gently to adhere the folds.
13. Lightly brush the edge of the dough with the egg and sprinkle crust and pears with turbinado sugar.
14. Bake the galette for 45 – 50 minutes, or until the pears are tender and the crust is golden brown.
15. Transfer the baking sheet to a wire rack to cool for at least 20 minutes. Serve warm or at room temperature.
in a dry pan, toast the following:
move hot pan around, making sure to distribute the heat among the seeds. then add the following:
when the seeds start to pop, they’re ready. add the following:
and grind into a fine powder with a mortar and pestle.
black turtle beans
mexican cheese mix
1. place all filling ingredients (except cilantro and beans) on a warm skillet. cook together.
2. add beans. cook another three minutes.
3. warm tortillas, either in a skillet or an oven.
4. pour filling mix down center of tortilla.
5. add cheese, allowing it to melt.
Serving Size: 2 cups
1/2 large white onion, finely diced
1/4 cup apple cider vinegar
3/4 tablespoon sugar
1 teaspoon salt
6 roma tomatoes
1 to 2 jalapeños
2 to 3 cloves garlic, unpeeled
1/2 teaspoon salt, plus more to taste
1 handful cilantro
Squeeze of lime juice
Combine the vinegar, sugar, salt, and 1/2 cup hot tap water in a container. Add the onion, cover, and let sit for at least an hour at room temperature. Grill the tomatoes, jalapeños, and garlic until blackened on all sides. The jalapeños and garlic will blacken faster than the tomatoes, so keep an eye on them and take them off when they’re done. Set aside to cool. When cool enough to handle, peel the blackened skin off the garlic and discard. If you want a less spicy salsa, de-seed the jalapeños. Blend the tomatoes, jalapeños, and garlic in a blender with salt and cilantro. Drain the onion and stir your desired amount into the blended tomato mixture. Finish with a squeeze of lime and salt to taste, if needed.