Happy Holidays

I wanted to show you a photo of the Thanksgiving table setting I used this year. The Faux Bois dinnerware I had created for kon-tent, olive wood flatware and vintage Thanksgiving towels used as napkins.

Sorry I have been silent for the last couple of weeks. I have been busy working on finishing my first book. I am also working on a new website which will be much more user friendly and feature some partnerships with fantastic companies. Lastly, I look forward to seeing you all very soon. I will probably be quiet for another week with these other things taking up so much of my time.

Pointsettia - [POIN-SET-E-UH]


The pointsettia is a shrub or small tree, typically reaching a height of 2 to 16 ft. The plant bears dark green leaves that measure 3 to 6 inches in length. The colored leaves or brachts, which are most often flaming red but can be orange, pale green, cream, pink, white or marbled - are not flower petals. Because of their groupings and colors, laypeople often think these are the flower petals of the plant. In fact, the flowers are grouped within the small yellow structures found in the center of each leaf bunch, and they are called cyathia.

The species is native to Mexico, and there are over 100 varieties of poinsettia available. In the language of the Azetcs, the plant is called the "skin flower." They used the plant to produce red dye and also medication. Today it is known in Mexico and Guatemala as "Noche Buena" or Christmas' Eve.

The plants' association with Christmas began in 16th century Mexico, where legend tells of a young girl who was too poor to provide a gift for the celebration of Jesus' birthday. The tale goes that the child was inspired by an angel to gather weeds from the roadside and place them in front of the church altar. Crimson "blossoms" sprouted from the weeds and became beautiful poinsettias.

Poinsettias are popular Christmas decorations in homes, churches, offices, and elsewhere across North America. They are available in large numbers from grocery, drug, and hardware stores. In the United States, December 12 is National Poinsettia Day.

Until the 1990s, the Ecke family of California, had a virtual monopoly on poinsettias owing to a technological secret that made it difficult for others to compete. The key to producing more desirable poinsettias is to create a fuller, more compact plant. A poinsettia left to grow on its own will naturally take an open, somewhat weedy look. The Eckes' technique, which involved grafting two varieties of poinsettia together, made it possible to get every seedling to branch, resulting in a bushier plant. However, in the 1990s, a university researcher discovered the method and published it, opening the door for competitors to flourish, particularly in Latin America where the cost of labor is far lower. The Eckes family, now led by Paul Eckes III, no longer grows any on farms in the U.S., but as of 2008, they still control about 70% of the domestic market and 50% of the worldwide market.

The poinsettia can be difficult to induce to reflower after the initial display when purchased. The plant requires a period of uninterrupted long, dark nights for around two months in autumn in order to develop flowers. Incidental light at night during this time will hamper flower production. When watering it is important to allow the plant to drain out any excess water. Having a poinsettia sit in water can do harm to the plant as it prefers moist soil to direct water.

In the United States and perhaps elsewhere, there is a common misconception that the poinsettia is toxid. This is not true; it is at most mildly irritating to the skin or stomach and may sometimes cause sickness if eaten.

Constellation of Sagittarius

At the heart of Sagittarian lore stands the centaur Chiron; the figure of philosopher and teacher within Greek mythology. As a centaur, Chiron personifies the very soul of Sagittarius. Here is a symbol of half man, half horse, portraying the conflict between the philosophical mind and the carnal instinct of human nature. The glyph represents an arrow slung in a bow, aiming at the stars. This symbol corresponds with the Sagittarian ideals of cosmic progress and abundance. The ruler of Sagittarius is Jupiter.

Sagittarians are positive people; they have a bright outlook on life, are enterprising, full of energy and vitality. Versatile, adventurous and eager to expand their range beyond the comfortable and familiar. They enjoy travel and exploring, and their minds are continually searching for new experiences. They are ambitious, optimistic folk, and nothing seems to get them down. They are idealists, and this seems to keep them going even when life disappointments crop up and smash their plans. "To keep on, keepin' on" is a Sagittarian way of life. They have a tendency to get over zealous when they are interested in something. They are believers, and what they believe in, they are willing to fight for. They are paradoxically loyal and independent at the same time, natively adept at balancing both traits.

Sagittarians are usually modest and often spiritual, with strong values. They like rituals, and sometimes can get caught up in form, rather than substance. They are profound thinkers, and are gifted with foresight and good judgment. Witty conversationalists and story tellers, they do have the gift of gab. They are avid learners, love to initiate new projects and make great researchers. They are quick studies, with keen minds. They have an expectant attitude and a penchant for new experiences, which may account for the fact that Sagittarians are noted for their longevity. They are often intuitive and original thinkers. Better at adapting than inventing, they work well in collaboration with others. A strong-will and good organization ability combined with their other talents usually bring any project they undertake to a successful conclusion. They are generous by nature, but are quite resourceful in caring for and balancing their resources.

The vices to which Sagittarius is prone are anger—they tend to flare up over trifles, and impatience—they want to rush every new project through immediately and can be too demanding. They are quick to jump on inadequacies of others while expecting full recognition of their own efforts. This is not to say that they do not deserve the recognition. In completing a major project Sagittarius will sacrifice everything else before it. Often, though, they can be exacting, and inconsiderate in their work life, while boastful and extravagant in their private lives. The great achiever or the wastrel. There is also a side of the Sagittarian that is quite superstitious, and reading into signs and portents would not be uncommon. The Sagittarius love of sports often leads to an indulgence in dangerous pursuits. Many centaurs are prone to accidents due to a tendency of taking too many risks.

Christmas Tunes - Merry Mixmas


I would play Christmas music year-round if I could get away with it, but I can understand how that might be slightly annoying to others. So I wait until after Thanksgiving to click my Christmas playlist on my iPod and hit shuffle. I have days worth of Christmas music, but I somehow seem to love adding more. Since I am a fan of remixing classics, I could not help myself when I ran across this wonderful collection of tunes re-mixed for today's tastes. Aptly named Merry Mixmas, it takes the standards we all know and love then adds a bit of kitsch.

Pressure Cooker Turkey Stock


The thought of making homemade stock sends most people into orbit. The hours of simmering meat and vegetables, chilling it to remove the solids and then straining it seems like an unending, thankless chore. I have news for all you nay sayers - I have your solution...

The Cuisinart Electric Pressure Cooker yet again comes to the rescue by making this task effortless. This past weekend was Thankgiving so I divided my turkey into three managable amounts, added them to the pot with the vegetables and herbs I stuffed the turkey with - filled it to the top level indicator with water, closed it, set it for an hour and walked away. After an hour I had beautiful, rich stock that I would have had to slave over my stove for hours with.

Yes, I did have to do this three times due to the size of my turkey - but, it is well worth it. No sodium added and home-made. The added benefit was the aroma it left in the house all day long. If I am not going to use all the stock to make soup, then I preportion it out by freezing it in mammoth muffin tins as they are roughly 1 cup portions - pop them out and keep them in a large, ziploc bag in my freezer for when I need it.

I drained each batch with a colander, let it cool until I could handle it and then removed all the meat from the bones. This is kon-tent anyone can incorporate into their lives. This pressure cooker is a great value at $99, and as you know - anything by Cuisinart is made to last. As added benefits to the pressure cooker - can you say potatoes done in 6 minutes.

When your life is under pressure, pull out your Cuisinart Pressure Cooker to relieve yours...

Cranberry Relish

For those of you who truly long for something better, here is where you will find it with little effort. Making cranberry relish from scratch is so easy. The key here is to simmer then for ten minutes after you start to hear the cranberries pop. Remove from the heat and let them cool. It will look not look right when you pull them off the stove as it needs to rest. You can readily add a chopped up Granny Smith or Honeycrisp apple or dried cherries for some variety. The recipe is simple"

1 bag of fresh cranberries
1 cup sugar
1 cup water, orange or cranberry juice

Buttermilk Waffles


To me, waffles are comfort food. I like them crispy on the outside with very little toppings so I can enjoy the waffle's flavor. Getting them crispy is a trial and error situation and I also think part of it comes down to your recipe as well. I think this fundamental waffle recipe becomes a constant in your kitchen. Buttermilk is a staple in my refrigerator - if you do not have some, add two tablespoons white vinegar to 1 cup milk and let sit for a half hour. Use the measurement needed for the recipe. It will not be exact, but close. I also ALWAYS separate my eggs - whites from yolks, whipping up the whites and folding them in at the end. Your result is a lighter waffle or pancake - there really is a difference. Lastly, when I do this - even though it is just me and my daughter, I make the whole batch and put the remaining waffles in the fridge - then toast them as needed. They last for two weeks in my house, but I don't eat them every day. Much better than Egg-O!!!

Lastly, I use the KitchenAid Pro-Line Waffle Iron. I know it is a hefty purchase, but if you are a waffle person like me it is a must have. I make so many variations of waffles - pizza, cinnamon bun, s'more, cornmeal, apple-sausage, the list goes on. It allows you to bake two waffles simultaneously - really a great value and as usual KitchenAid products are like Mack Trucks...

2 eggs, separated
1 3/4 cup buttermilk
1/4 cup vegetable oil - not corn or olive please
2 tbsp sugar
1/2 tsp cinnamon
1/2 tsp baking soda
1 1/2 cup all-purpose flour
2 tsp baking powder
1/2 salt - kosher or sea

Preheat a waffle iron. In a bowl mix together egg yolks, buttermilk, oil, sugar, cinnamon, baking soda, baking powder and salt. Gently mix in flour and set aside.

In a separate bowl whisk egg whites until medium peaks form. Fold egg whites into batter mixture and set aside until waffle iron is hot.

Bake waffles to desired brown-ness and serve immediately with butter, syrup, whip cream or whtever you desire.

Gilt Funkin

Here I gilded a funkin for Thanksgiving. This craft was easy and it provides a lot of wow factor with minimal effort. My daughter and I did this together and it turned into a fun family craft. I used Gold Leaf, sizing and finshing spray from Houston Art/Mona Lisa Products. I found these at Michaels.
After carving the Fun-kin (if you desire to carve it), you then paint the sizing on - letting it rest to get tacky. You then carefully place the sheets of gold leaf onto the Fun-kin and smooth it on with a brush to ensure it stays. After you are done covering the Fun-kin, you then swish the brush all over it to remove any loose gold leaf. I did not completely cover the Fun-kin with gold leaf because I was looking for a more rustic look. You then use the finishing spray all over it to seal the Fun-kin and allow it to dry for two hours.

FOX television appearance

I was on FOX again this last Saturday making an updated version of sweet-potato pie. I decided to separate the eggs, so I could whip the whites and add them in at the end to lighten the pie or souffle it. The addition of Maker's Mark bourbon helps to add depth of flavor to this classic dessert. In an effort to make life easier, I also thought using phyllo dough with spices added into the layers eliminates the pressure of making pie dough and gives it an interesting aesthetic as well as crunchyness. Segment

FOX as always is a great place to do a segment, I love working with them. Tom Halden is just as friendly in real life as he appears on screen. It is hard to not want to just shoot the breeze with all of them, but I was there to make pie and offer up some Thanksgiving entertaining ideas - so I had to stay on task.

The items I used in this segment were:

Cuisinart Pressure Cooker - I could not live without this. It seriously cut the roasting time for the sweet potatoes from 1.5 hours to 6 minutes - no lie. link

KitchenAid Professional Mixer - This is another standard for anyone's kitchen. I enjoy the larger size because it handles bigger batches that I regularly do. link

Maker's Mark Bourbon - Made in the USA, there is no comparison to how this bourbon can add depth of character and flavor to your meal. http://www.makersmark.com/

Hamel Maple Syrup - made locally here in MN, you can find them at most supermarkets or call them at 763-478-2353.

Funkins - these faux pumpkins are amazing, carve them once and enjoy the beauty for a lifetime. So many uses - I have glittered, painted, gilded and carved them. http://www.funkins.com/

Faux Boix Dinnerware - this dinnerware is an instant classic for your entertaining needs. kon-tent has commissioned this dinnerware from a boutique pottery in England. Contact us for ordering questions. ross@kon-tent.com
If you have any other questions aboutitems not listed above, please contact us for answers.

The Best Flour Sack Towels - December


Here is a flour sack towel embroidered with a Christmas motif. You can purchase this through me for $7 per towel. This makes a great holiday or housewarming gift. I swear by flour sack towels for my dishes - they work fantastic and leave my glassware lint free!



KitchenAid Pro-line Burr Grinder


This barista-quality grinder produces consistent, uniform results. The low-RPM operation reduces noise and minimizes frictional heat to preserve coffee flavor and aroma. Sometimes the beans get caught up in the upper hopper, so you have to jiggle it to get them to drop. I may be the only one that has this issue, but that would be due to the fact that I only put the beans I am using for that brew in the hopper and keep my other beans in a light-proof, sealed container.

As with all KitchenAid Pro-Line products, it is built like a Mack truck, you can be certain you will be using this grinder 10 years from now and it will still look great on your countertop. It's compact design allows it to be stored easily on your countertop or in a cabinet. I love the large, grind control dial. It lets you select the right consistency for espresso, automatic drip or French Press brewing. There is a special gear that controls the delivery of coffee to the burrs for better grind consistency. A bin seal plate helps position the coffee bin under grinding spout and prevents coffee grounds from escaping. The cutting burrs turn at just 450 rpm, minimizing frictional heating of the grinds and preserving coffee flavor - I love this feature. The glass grind container minimizes static 'cling' of coffee grinds, so you don't have to pound the coffee out into your filter or press, it slides right out effortlessly. The exterior housing is made from die-cast metal and comes in several color choices.
I have owned this grinder for seven years and it still performs just like it did the day I brought it home. Value and quality - a double win from KitchenAid!

Fine Herbes - [FEEN - ehrb]

A common fines herbes blend includes tarragon, chervil, parsley and chives. Other herbs such as coriander, thyme, marjoram, basil and dill may be used as well. The herbs are minced very fine, so that they will be almost invisible in the final dish. Fines herbes are also typically added at the very end of the cooking process, as they will lose potency as they are heated.

A wide range of French dishes call for fines herbes. Since different cooks have different definitions of “fines herbes,” when using a cookbook it is an excellent idea to read the section on seasonings carefully. Many cooks will give a general recipe for fines herbes to work with, including individual additions in the relevant recipes. Because fines herbes can be used in everything from omelets to roast meats, one can imagine that they vary widely.

Since the herbs are used fresh, they impart a fresh, garden flavor to the finished dish. They also tend to have a small hint of bitterness, which often complements the layers of flavor in the food. As the herbs are diced so finely, they are almost smelled rather than tasted, suffusing a dish with flavor rather than appearing in chunks. The fine cut of the herbs also ensures even distribution, so that diners do not encounter a sudden change in seasoning.

Holiday Cooking Classes



Come along to a Holiday cooking class and update some of the classics. Learn a appetizer, side dish, dessert, confection and beverage. These classes will be held at Ferguson in Golden Valley off 169 & 55. Classes are $50 for three hours - come hungry, leave happy! Email me at ross@kon-tent.com to register.


Holiday 1 - November 7th, 11am-2 pm
Spicy cheddar pecan ball, baked pumpkins stuffed with sausage and sage, chocolate chip gingerbread cookies, sweet potato soufflé pie and honey-mulled wine.


Holiday 2 - November 21st, 11am-2pm
Southwest artichoke dip, potato & mushroom gratin, peppermint marshmallows, chocolate pecan pie and Autumn punch.

Holiday 3 - December 5th 11am-2pm
Brie & Wild Mushroom fondue dip, Savory bread pudding, rocky road, Jefferson Davis pie and eggnog

Holiday 4 - December 19th 11am-2pm
Sausage & feta hand pie, maque choux, Chambord truffles, gingerbread trifle and Cider Wassail.

Fundamentals 12-Step Confidence Series




Week One – Chicken November 1oth 6-9 pmFind out how to roast the perfect chicken. Also learn breading techniques, pan roasting and poaching. Learn a versatile chicken salad and even how to make fried chicken!

Week Two - Baking One November 14th, 11am-2pm
Shortcakes, scones, biscuits and pie. Learn what blind baking is and how to make pie dough yourself!

Week Three – Vegetables One November 17th 6-9 pmFind out ways to cook with sweet peppers, corn, asparagus, potatoes and tomatoes. Also learn a dressing and vinaigrette.

Week Four – Pasta December 1st 6-9pmLearn how to make ravioli in a snap as well as fresh pasta. Pesto, baked pasta shells and macaroni and cheese. You will also find out how to make the following pasta sauces: fresh & quick, marinara, Puttanesca and Alfredo.

Week Five – Baking Two December 8th 6-9 pm
Chocolate cake, marble cake, bundt cake and Hawaiian upside-down cake

Week Six – Soups December 15th 6-9 pm
Chicken Soup with Lemon, Effortless French Onion, Grandma E's Chili, Simple, Roasted Vegetable and Farmhouse Chicken Wild Rice

Week Seven – Vegetables Two December 22nd 6-9 pmEggplant, Potatoes, carrots and tomatoes. Also learn a dressing and vinaigrette.

Week EightРEggs January 5th 6-9 pmLearn how to scramble, boil and poach. You will also see how a souffl̩ is made. Learn and taste a frittata and strata. See how to make a pavlova!

Week Nine – Baking Three January 9th 11am-2pm
Cookies, Brownies and Bread. Chocolate chip, sugar and peanut butter cookies. Fudge brownies and yeast bread.

Week Ten – Beef & Pork January 12th 6-9 pmLearn how to make beef stew, meatloaf, and fajitas as well as how to construct a hamburger. Also learn how to make juicy pork chops as well as easy bacon tips.

Week Eleven – Vegetables Three January 16th 6-9 pm 11am-2pm
Potatoes, Zucchini, tomatoes, green beans, sweet potatoes. Also learn a dressing and vinaigrette.

Week Twelve РBeans & Rice January 23rd 11am-2pmLearn versatile ways to make beans and legumes. From a quick bean salad to a bean saut̩. Lentils with mushroom and a tri-bean bake. Rice will cover several rice varieties, i.e. baked brown and risotto. Lastly we will make rice pudding.

Classes are $50 (discounts are available for multiple-class purchases) and will be held at Ferguson in Golden Valley. Class sizes are limited to twelve (12) students. Contact us at - ross@kon-tent.com or call 651-337-0205 to register.

Silpat


As any of you have probably heard me say once or twice, I am sold on the Silpat. What is a Silpat? I believe it is the most popular non-stick baking item ever invented! The Silpat is a must for any patisserie chef or home baker. It can turn any pan into a non-stick surface. Just place it in a cookie sheet or pan. It is especially great for working with sticky materials such as gooey batter, taffy, caramel, or anything your imagination allows. I love to use it for cutout cookies and pie crust. I roll the dough between two silpats, and then I do not add any unecessary flour. Nothing sticks to the Silpat, so it will save you a lot of time cleaning as there in no more sticky mess on your pans!
It also never needs greasing, which saves both time and money. Use it for any recipe that calls for parchment paper. This saves money and creates less waste for our environment (eco-friendly!).
Silpat Non-Stick Baking Mats are made of fiberglass and silicone, and can be used thousands of times (depending on how you maintain them). I have had mine for 13 years and they work fanatastic.
You can use the mats at temperatures varying from -40°C to 250°C (-40°F (brrr) to 482°F (feels a little warm in here, doesn't it?))
Also comes in a larger size they call Rollpat. This is an investment you will use forever.

Cream of Tartar

Have you ever wondered what Cream of Tartar is? Well, Cream of Tartar is used in cooking mainly as a substitute for baking powder. Baking powder is mainly a combination of cream of Tartar and Baking soda. You can use as a substitute for Baking powder 1/4 teaspoon of baking soda plus 1/2 teaspoon of cream of tartar. Cream of Tartar is also used to give a creamier texture to sugary things, like candy and frosting - as well as to stabilize and increase volume in meringue. Cream of Tartar has an indefinite shelf life if kept tightly closed and stored away from heat.

An interesting fact about cream of Tartar is that it is actually tartaric acid. Tartaric acid is a brownish-red acid powder that is precipitated onto the walls of casks used to age wine. When refined into a white acid powder, ‘cream of tartar’ is created. McCormick & Company obtains its supply of Cream of Tartar from Italy, where very small people crawl through the very small holes in open wine casks to scrape out the residue left after the wine has been fermented and drained out.

Loaded, Crispy Flatbread


Loaded Crispy Flatbread
2 cups flour
1 tsp salt
3/4 c beer
3 tbsp olive oil
2 cloves garlic, minced
1/2 tsp poppy seeds
1/2 tsp sesame seeds
1/2 tsp caraway seeds
1/2 tsp dried minced onion
1/2 tsp dried minced garlic

Preheat oven to 400 degrees. Place cookie sheet in oven to preheat as well. In small bowl, combine olive oil and minced garlic and set aside. In large bowl, sift flour and salt together. Add beer and mix with hands until dough forms. Knead for 2-3 minutes. Allow to rest for 10 minutes. Between two silpats, roll dough out very thinly. (The thinner the dough, the crispier the flatbread will be) Place in refrigerator to chill for ten minutes. Brush dough with garlic olive oil and sprinkle liberally with seasoning. Lightly press seasoning into dough. Place into oven and bake 5-10 minutes until golden brown. Allow to cool on baking rack. Break apart when cool.

Espresso Con Panna

Espresso Con Panna - or Espresso topped with whipped cream, served in a wonderful Bodum Pavina double-walled glass.

Paradise Overdose

Sometimes you just KNOW you can rely on things to consistently deliver the goods... Arno Elias debut solo work has delivered the goods, Again! It all feels deliciously familiar. the dubby vocals, blazes of asian sound and everything that is exotic, that is quintessentially Elias!

The chilled asian sounds and lounge beats inspire the mind without requiring you to pay attention to it fully. This is what I would call amazing whitenoise! Perfect for a dinner party where you want to inspire conversation and an upbeat atmosphere - but this is what you expect from anything Elias does. I listen to this while I am experimenting in the kitchen or cooking for a dinner party as it stimulates the senses and heightens my awareness.

I would also suggest this to anyone looking for some music for the - shall I say, um boudoir..... It's like going on a journey through some exotic land.

All that you have to do is surrender and come home to Paradise Overdose...you'll be thrilled you did. Check out Rhapsody to sample the tracks for free.

Chocolate 101


Cooking with chocolate can cause a lot of confusion. There are so many different types of chocolate available today that it can often be a overwhelming to know which type of chocolate to use in which situation. Let's break it down so you can have an easy reference guide.

The Basics:
Chocolate first comes from yellow pods that hang from the cocoa tree. When the time is right and the pods are ripe, they are gathered and opened to reveal about 40 cocoa beans within each pod. These cocoa beans are then dried in the sun and allowed to ferment. This helps to develop the rich flavour of chocolate. After that, they are washed again, dried, cured, roasted, and eventually crushed to remove the shells of the bean. This is what gives you the chocolate nibs, which are further roasted and crushed to obtain a thick liquidy paste known as chocolate liquor or cocoa mass. This is the essence from which all chocolate is made.
Cocoa mass is generally made up of 53% cocoa butter and 47% cocoa solids. The cocoa mass may be further processed to extract these two components for the making of chocolate. The different types of chocolate all vary based on the amount of cocoa butter, cocoa mass, sugar and milk solids present.


Unsweetened Chocolate:
Unsweetened chocolate is also known as baking chocolate because it is very often used in baking. This is chocolate in the purest form of solid cocoa mass. No sugar or milk solids have been added to it at all, and it is very bitter in taste. It is actually not suitable for eating by itself, and is used together with sugar for baking pastries such as cakes or brownies.


Dark Chocolate:

Dark chocolate generally refers to chocolate made with cocoa mass and added sugar, cocoa butter, and sometimes emulsifiers such as lecithin. This chocolate does not have any added milk solids. It includes varieties such as the bittersweet chocolate and the semisweet chocolate. Dark chocolate in Europe more commonly refers to the bittersweet variety, while in America it is usually meant to refer to the semisweet variety. At least 35% of cocoa mass is present in the chocolate.

Semisweet chocolate:

Semisweet chocolate has lower cacao content and is sweeter than bittersweet chocolate. However, there are no official guidelines about what can be called bittersweet and what can be called semisweet. The only FDA requirement is that something called dark, bittersweet, or semisweet chocolate contain at least 35 percent cacao and less than 12 percent milk solids (more milk solids, and it’s required to say it’s milk chocolate). Beyond that, labeling is entirely up to the manufacturer.


Sweet Chocolate:
Sweet chocolate is required to have at least 15% of cocoa mass, and is sweeter than semisweet chocolate. It contains also additional amounts of sugar, milk solids, and sometimes emulsifiers as well.


Milk chocolate:
Milk chocolate differs from dark chocolate in that it contains milk solids. It has a lighter colour and milder, sweeter taste. The milk solids present in the chocolate make it less suitable for baking and it should not be substituted for dark chocolate in baked pastries, as the milk solids have a tendency for burning. Compared to dark chocolate, it is also slightly more difficult to temper.


White chocolate:
White chocolate contains no cocoa mass or cocoa solids. The ingredients mainly present are sugar and cocoa butter. However, sometimes the cocoa butter is replaced with vegetable oil, giving a lower quality chocolate. It is sweeter than the milk and dark chocolates, and also much more difficult to temper.


Couverture:
Couverture refers to chocolate that contains at least 32% of cocoa butter, thus making it a very fluidly smooth chocolate with a glossy texture. The high amount of cocoa butter also gives a wonderful melt-in-your-mouth experience. Couverture is much more preferred among chefs and chocolatiers.

Gianduja:
Gianduja is a European style of chocolate that is made by combining ground roasted almonds and milk chocolate. It is used for a variety of purposes and is a very soft chocolate.

Coating Chocolate or Imitation Chocolate:
Coating chocolate or imitation chocolate is chocolate with the cocoa butter replaced by vegetable oil. In general, its quality is not as good as real chocolate, but requires no tempering and is good for coating candy. It does not melt easily and so is useful for many purposes.

Chocolate Chips:
Chocolate chips are small, tiny drop-shaped chocolate piece that are popularly used for making cookies and muffins. They can be bought in a variety of flavours and make great toppings.

Chocolate Melting Wafers:
Chocolate melting wafers, such as pistoles, buttons, ribbons, and calets, are round or oval discs of chocolate that are very conveniently used for melting. The advantage of using them is that you don't have to take the trouble of chopping up the chocolate for melting.

Apple Cidercar

I have loved the Sidecar for years. To me, the original is a brandied version of the margarita. It is served on the rocks in a double, old-fashioned glass or straight up in a martini glass - either way, with a sugared rim. With fall here, why not take inspiration from mulled cider and enter the Apple Cidercar. Made with Calvados, an apple brandy as well as apple cider - it is truly one of my new fall standards.

1 1/2 oz Calvados
1 1/2 oz Apple Cider
1/2 oz Lemon juice
3/4 oz Triple sec

Combine in shaker with ice and shake vigorously for 15 seconds. Strain into a cocktail glass & enjoy or pour into a double, old-fashioned glass and enjoy.

Big House Vineyards

I am always looking for a wine that not only meets my tastes, but also my budgetary considerations. I have found this with Big House Vineyards. I have enjoyed having this brand in my home for the last four years - it is a staple for me when it comes to entertaining. The lable is what caught my eye, and the fact that it has a screw top. For those of you who enjoy drinking wine without having the need to talk about which varietal grapes or region it comes from, this is the wine for you.

Their Red was full of berries and slightly peppery with very little tannens. It contains a blend of up to eight grape vareities. You basically get everything with this wine, even the kitchen sink.

The White, another blend that delivers a light, lemony flavor on the palate. I find it to be crisp with melon notes. This wine is not overly sweet or dry.

Pink is their version of Rose. This California creation has many of the same characteristics as Rose de Provence. It's dry, crisp, and affordable, with hints of citrus and explosions of tropical fruit and strawberries

Pizza Crust Crostini

Here I took my pizza crust recipe and made a baguette. It produced a thin, crispy crust with a light, buttery flavor. I then sliced it, slathered it with butter and topped it with coppa and salami. Effortless and easy...

Crust
3/4 cup warm water (105°F to 115°F)
1 1/2 teaspoons dry yeast (from 1 envelope)
1 tablespoon extra-virgin olive oil
1 teaspoon salt
1 3/4 cups (about) unbleached all purpose flour

For crust:
Pour 3/4 cup water into large bowl. Sprinkle yeast over; stir to blend. Let stand 10 minutes to dissolve yeast. Add oil and salt, then 1 1/2 cups flour. Stir until well blended (dough will be sticky). Turn dough out onto generously floured surface and knead until smooth and elastic, adding just enough flour to prevent dough from sticking, about 5 minutes (dough will be soft). Shape dough into ball; place in large oiled bowl and turn to coat. Cover bowl with kitchen towel. Let dough rise at cool room temperature until almost doubled, about 2 hours. Punch dough down; form into ball. Return to bowl; cover with towel and let rise until doubled, about 3 hours.

Portuguese Donuts - Malasada

In the late 1880’s, Portuguese laborers travelled the globe in search of work, with some settling in the plantations of Hawaii, bringing with them their wonderful recipes for rich decadent desserts and pastries that the Portuguese are renowned for.
Somewhere between 1880 and 1952, the traditionally spelled “Malassada” became the Malasada, a fried piece of dough covered in sugar. Similar to a yeast donut or its' powdered-sugar, encrusted rival the beignet. Simple and easy to make - much easier in the Waring Deep Fryer I own to control the temperature of the oil. Only fry a couple at a time to not drop the oil's temperature to allow you to keep frying them consistently. This is also where one of your paper bags from the supermarket comes in handy to help drop the freshly made malasada onto to soak up the oil. Have a second bag handy filled with sugar to shake them around in to cover. Enjoy. These are best when eaten the same day!


Recipe

· 1 Tbsp yeast
· 1 tsp Sugar
· ¼ cup Warm water
· 6 cup Flour
· ¼ cup Sugar
· ¼ cup Melted butter
· 6 Eggs
· 1 cup Evaporated milk
· Vegetable oil for frying
· 1/8 tsp nutmeg

· Preheat oven to 200 degrees. In a liquid measuring cup, add 1 tsp. sugar, evaporated milk and water, then place in microwave for two minutes or until liquid is tepid (120 to 130 degrees). Add yeast and proof.
· Once yeast has proofed, then pour into mixing bowl. Add melted butter, remaining 1/4 cup sugar and beaten eggs.
· Using the paddle attachment on low, add flour and mix until combined.
· Switch to dough hook and knead on low until the 'dough cleans the bowl.'
· Let rise for an hour in a warm draft free area. Or until double in size.
· Heat vegetable oil to 375 degrees
· Make 2 to 3 inch balls of Malasada dough
· Cook in vegetable oil for about 6 minutes or until golden brown and cook through
· Set on paper towel to cool just a little
· Roll in sugar or shake in a bag with ½ cup of sugar
· Alternatively you can fill them with jam or custard, I prefer them plain.

Cocoa Powder Deconstructed


If you bake with cocoa you have probably noticed recipes that call for either Dutch-processed or natural (non-Dutch-processed) cocoa powder. Both types of cocoa powder are unsweetened and therefore bitter when tasted alone.

Dutch-Process Cocoa or Alkalized Unsweetened Cocoa Powder has been treated with an alkali to neutralize its natural acidity. Because it is neutral and does not react with baking soda, it must be used in recipes calling for baking powder, unless there are other acidic ingredients in sufficient quantities used. It has a reddish-brown color, mild flavor, and is easy to dissolve in liquids.
Unsweetened Cocoa has a complex chocolate flavor while the Dutch-process is darker and more mellow. Its intense flavor makes it well suited for use in brownies, cookies and some chocolate cakes. When natural cocoa (an acid) is used in recipes calling for baking soda (an alkali), it creates a leavening action that causes the batter to rise when placed in the oven.

It is important to use the type of cocoa specified in a recipe because it may affect the recipe's balance of acid. If you must substitute, use the following formula:

Parsley Cream Soup


Here is a recipe my grandmother would make during the winter months, parsley cream soup. This soup is meant to be easy time as well as ingredients-wise. If you want to limit your level of dairy, you can omit the cream and obtain a thinner cream consistency.
1 stick of butter
4 cups chicken or vegetable stock
3 cups chopped parsley
2 garlic cloves, minced
4 medium potatoes, peeled and chopped
2 cups cream
salt and pepper to taste

Melt butter in a pan and add parsley and garlic. Saute for 2 minutes. Add stock, cream and potatoes, bring to boil - then cover and reduce heat to simmer for 15 minutes.

Ladle in batches into a blender and puree until smooth. Season with salt and pepper to taste, then serve.

Thanksgiving Cookie

Here is an idea for a Thanksgiving placecard, dessert or gift - massive 7" turkey cookies. Here I took my vanilla-bean sugar cookie recipe and baked off these giant cookies using a vintage copper cookie cutter. Then I used my butter & almond royal icing recipe to create the white base and feathering technique used here. Simple and easy - honestly. If I can do this, anyone can. The cookies not only look nice, but they actually taste good too! Their ginormous size makes them the perfect addition to your Thanksgiving feast or gathering. If you do not have the time, I do make these by the dozen in various colors - $60 for a baker's dozen. ross@kon-tent.com

Constellation of Scorpio

The sign of cosmic purpose, Scorpio is considered the success sign. Self contained and self centered, concentrated Scorpios usually succeed in what they set out to accomplish.

Scorpions are known for their intense and powerful natures. They are willful, proud and calm with an electrifying undercurrent of seething intensity. Purposeful and animated with force, they project a magnetic personality.

Their demeanor is dignified and reserved, affable and courteous, and many have a gaze that is both direct and penetrating. Their secretive natures make them natural detectives. Many Scorpios possess a suspicious outlook, and need to know the reasons behind everything. Scorpio does nothing in half measures. An all or nothing attitude permeates their entire life. When fixed on something or someone, the scorpion perseveres. Scorpio never settles. Life is meant to be lived to the fullest or not at all.

Scorpio will rarely be found in the center of activity, but will always know just what is going on of concern to him. Their tenacity and willpower are enviable, their depth of character and passionate conviction admirable, but it is their deep sensitivity that makes them the best and most loyal friend. This same quality makes them the most treacherous of enemies.

Their sensitivity, and pride allow them to be easily hurt, quick to feel insult or injury, even when none is intended, and easily roused to heights of anger. An angry Scorpio is a sight to see. Unlike Leo, who can have a temper tantrum and five minutes later be quite himself again, Scorpio seethes, and doesn't give it up.

When they harness their abundant energy constructively, their self-confidence tempered with shrewdness, and their ambition coupled with generosity toward others, they excel at whatever they undertake. Scorpios are demanding of others, but never ask someone to do what they would not do themselves. They can be fanatically focused and work till they drop, and ask the same of those around them. No middle ground for a Scorpio, all or nothing.

Scorpio imagination and intuition are excellent. They possess refined critical perception and strong analytical ability. In addition, they seem to demonstrate a natural healing power. These abundant gifts allow Scorpions to penetrate the most profound subjects. They are serious folk, but quite charming to people they like, and when social events call for it. Their tragic flaw is their immense pride. Once wronged, once Scorpio's pride has been diminished, the game of courtesy is over.