Archive for February 8th, 2009

We had Anna, André, Barb and Kevin for dinner Saturday night. It was a bit of a challenge because Anna is a vegetarian (no fish, but she does eat dairy and eggs). I love these types of challenges – it really tests my creative and cooking abilities.

Barb & Kevin

Barb & Kevin




  • H.D.: Roasted Red Peppers with Sheeps Milk Feta and Balsamic Reduction
  • Amuse Bouche for the carnivores: Chicken Liver Paté on Chive Biscuits and a dalop of Fig Confit
  • Amuse Bouche for Anna: Chesnut Paté on Chive Biscuits and a dalop of Fig Confit (this turned out great, I will post the recipe shortly)
  • Appi: Boston Bibb, Poached Pears, Caramalized Walnuts and Stilton Salad with Balsamic Reduction dressing
  • Main: Contemporary Chicken Cordon Bleu on a bed of navy bean risotto, drizzled with a taragon sauce (Anna will get roasted eggplant rolled with mozerella)
  • Dessert: Anna is bringing a wonderful flourless chocolate cake. Anna makes amazing desserts! Recipe to come, photo below.

Roasted Red Peppers and Sheeps Milk Feta (check it out on Foodista)


  • 4-5 Red Peppers (try to get some with heavier flesh)
  • 250 g Sheeps Milk Feta
  • Olive oil
  • Toothpicks
  1. Pre heat broiler to high.
  2. Cut Peppers in half and rub generously with olive oil.
  3. Place each pepper cut side down on a cookie sheet and place in oven in relatively close proximity to the burners. Watch carefully as you want the skins to darken but not catch on fire!
  4. Broil until the skins are black. Remove from oven and place the peppers into a thick freezer style zip lock bag (or in a glass bowl and cover with cello) for about 1/2 hour.
  5. Remove from bag or bowl and remove skins (they should easily peel away, if not, put them back and allow to sweat a bit more).
  6. Slice roasted red peppers into about 1″ x 4+” slices. Cut feta into about 1/2″ x 1″ rectangles. Roll the feta in the red peppers and skewer with a toothpick. repeat until all the feta and or red pepper are used.
  7. Display on a plate with the toothpick facing upward (for easy access) and lightly drizzle with balsamic and olive oil.
  8. This may be made 1 to 2 days in advance and kept in an airtight container in the fridge.

Anna’s Flourless Chocolate Torte


  • 1/3 cup cocoa powder
  • 1/3 cup water
  • 150 g dark chocolate
  • 150g butter
  • 1 1/3 cup firmly packed brown sugar
  • 125 g ground almonds
  • 4 eggs separated
  • 300 g raspberries
  • 200g dark chocolate
  • 2/3 cup whipping cream
  1. Preheat oven to 325. Grease  22 cm round spring form pan.
  2. Line base and side with parchment paper.
  3. Blend cocoa and water in large bowl.
  4. Melt butter with 150 g of chocolate in microwave.
  5. Stir into cocoa mixture, along with sugar, ground almonds and egg yolks.
  6. Beat egg whites in small bowl until soft peaks form.
  7. Fold into chocolate mix in 2 batches.
  8. Pour into prepared pan and cook @ 1 hour. Stand cake to cool for 15 minutes. Remove sides and cool completely on wire rack. When completely cool, remove all paper and transfer onto plate.
  9. Place raspberries on top of cake.
  10. Heat remaining 200 g of chocolate with cream until melted. Drizzle chocolate on top of raspberries. Leave the cake at room temperature until chocolate sets.

Serves 12

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