Sunday, August 15, 2010

Sunday Dinner, August 15, 2010


How do you keep three kids entertained during the slowest car I have ever experienced? Well, verbal iron chef of course!

This weekend I was insane enough to cart my three boys alone to Reno for an event. Between construction, accidents and those mystery traffic slow downs, it was a VERY long trip for mommy. The kids were tired and grumpy and we weren't moving. I had to think of something...



"The mystery ingredient is berries. Give me one sweet and one savory." I say in desperation. To my surprise, they jump on board! And we played iron chef for 3 hours...More play time than a movie! We went through everything from chocolate to capers, from mangoes to onions. I have to admit the olive sorbet for dessert was a bit of stretch, but the root beer braised beef with onions was a pretty good idea coming from an eight year old. Isaiah's goat cheese and peach tart seemed pretty yummy. So today we continued the game in the kitchen and without shopping created a iron chef dessert. The secret ingredients - strawberries, since we were overflowing.

(Gabriel appreciated it too since his new diet consists of white things and strawberries - oh and Jelly Bellys). 

Course One
Egg and Celery Salad with Sesame Dressing
Course Two
Rib Eye Steak, Ratatouille, Corn Custard

Course Three
Fresh Strawberry, Chocolate and Hazelnut Tart

Recipe

Fresh strawberry, chocolate and hazelnut tart

Easiest tart crust

  • 1 1/4 cup gluten free flour  (add 1 t xanthan gum if it doesn't have any)
  • 1/4 cup sugar
  • 1/4 t kosher salt
  • 1 t vanilla extract
  • 1/2 cup (1 stick) unsalted butter, melted

  1. Preheat oven to 350 degrees
  2. Mix flour, sugar, salt together in a small mixing bowl
  3. Mix melted butter and extract together, and pour into flour mixture.
  4. Stir to combine well and allow to sit for 10-20 minutes. 
  5. Press into a 9 inch tart pan with removable bottom. Make sure it is even.
  6. Bake for 25 minutes or until golden brown.
  7. Remove and allow to cool in pan.
Chocolate hazelnut filling
  • 3/4 cup hazelnut butter*
  • 1/4 cup plus 2 T cocoa powder
  • 1 can sweetened condensed milk
  • 1/2 cup milk
  • 1 1/2 t cornstarch
  • 1/4 t kosher salt
  • 1 t vanilla extract
* We made our own by putting roasted hazelnuts in the Vitamix

In a small saucepan mix together condensed milk and cocoa powder. Whisk over medium heat until smooth. Mix together cold milk and cornstarch until cornstarch dissolves.
Add cornstarch slurry into condensed milk/cocoa, stirring constantly.
Cook over medium heat until it comes to a boil. Continue cooking for a minute more, stirring constantly. Remove from heat, and place in a small mixing bowl. Add salt, vanilla extract and hazelnut butter and stir until smooth. Allow to cool slightly.

To assemble tart

  • 1 lb fresh strawberries, sliced in half.

  1. Toss strawberries with a couple of tablespoons of sugar. This is optional, but softens up the berries.
  2. Place 1 cup or so of the chocolate hazelnut filling into the tart crust, and smooth with an offset spatula. You can add as much or little as you would like.
  3. Arrange strawberries on top and serve. 

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