Bourbon Truffles

Ingredients:

For the filling:

• 1/4 cup heavy cream
• 4 Tbs. (1/2 stick) unsalted butter
• 6 oz. milk chocolate, chopped
• 6 oz. semisweet chocolate, chopped
• 1/4 cup bourbon whiskey
• Dutch process cocoa powder for dusting

For the coating:

• 12 oz. semisweet chocolate, chopped
• 1/3 cup finely chopped pecans

Directions:

To make the filling, in a heavy saucepan over medium-low heat, combine the cream and butter. Stir until the butter melts and the cream simmers. Remove from the heat. Add the milk chocolate and semisweet chocolate, and stir until melted and smooth. Mix in the whiskey, then pour into a bowl. Cover and freeze just until firm enough to mound in a spoon, about 40 minutes.

Line the bottom of a baking sheet with aluminum foil. Scoop out the filling by tablespoonfuls and drop onto the sheet, spacing them evenly. Cover and freeze until almost firm but still pliable, about 30 minutes.

Spread the cocoa on a flat plate. Roll each chocolate mound between your palms into a smooth ball, then roll in cocoa to coat evenly. Return the truffles to the sheet and freeze them while preparing the coating.

To make the coating, line a second baking sheet with aluminum foil. Place the semisweet chocolate in the top pan of a double boiler or in a heatproof bowl. Place over but not touching barely simmering water in the lower pan. Heat, stirring frequently, until melted and smooth. Remove from the heat.

Reroll the truffles between your palms to remove any loose cocoa. Gently drop 1 truffle ball into the chocolate, tilting the pan if necessary to coat the ball completely. Slip a fork under the truffle, lift it from the chocolate, and tap the fork gently against the side of the pan to allow any excess chocolate to drip off. Using a knife, gently slide the truffle off the fork onto the prepared baking sheet. Immediately sprinkle generously with the pecans. Repeat with the remaining truffles.

Refrigerate, uncovered, until firm, about 1 hour. Store in an airtight container in the refrigerator for up to 3 weeks. Makes about 18 truffles.

I got this recipe from William Sonoma.  This was my first attempt at making bourbon truffles.  I did not use pecans.  I would use dark chocolate next time but they were still good.  The bourbon flavor became stronger the second day.  

Megan-4/5

Jesse-3/5

African Beef and Peanut Stew

1 tablespoon oil
1 1/2 pounds beef, cut into chunks
2 medium onions, chopped
2 cloves garlic, minced
1 tablespoon ginger, minced
2 cups water
6 tomatoes, seeded and chopped
1/2 teaspoon cayenne pepper
1/2 teaspoon coriander
1/2 teaspoon cumin
1/4 teaspoon nutmeg (optional)
1/2 cup to 3/4 cup chunky natural peanut butter
Salt and pepper to taste

Take a Dutch oven or a non-nonstick pan, pour a little oil on the bottom, and set it over medium-high heat. Let the pan get very hot, then add the beef chunks. Do not crowd the beef. Make sure the chunks do not touch. Cook the beef until it's nicely browned, about 2-3 minutes on each side. You may have to do a few batches of this, depending on how much meat you're using. Set the beef chunks aside.

Reduce the heat to medium, add some more oil to the pot, then add the onions. Sauté until softened. Add the garlic and ginger, and sauté for 2-3 more minutes.

Return the beef chunks to the pot and add water to cover (about 2 cups). Add tomatoes, cayenne, coriander, cumin, nutmeg, salt and pepper. Reduce heat to medium-low and simmer, uncovered, until meat is tender, about 2 hours. If you find the stew getting too thick, add a little more water or some more tomatoes while it continues to cook.

Once the meat feels tender enough to puncture with a fork, add 1/2 - 3/4 cups peanut butter and continue to simmer until the meat is very tender (it should easily flake apart) and the veggies have cooked down into a nice gravy, about another hour.

I got this recipe from the kitchn website.  It takes some time to make but it has nice flavor.  I served it with couscous.

Megan-4/5

Jesse-4/5  

Flank Steak Salad with Chimichurri Dressing

ingredients

• 1 large bunch fresh Italian parsley
• 2 tablespoons fresh oregano leaves
• 3 garlic cloves, peeled
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon chipotle hot pepper sauce
• 1 1 1/2-pound flank steak
• 8 ounces mixed baby greens
• 1 12-ounce container marinated small fresh mozzarella balls,* drained

preparation

Prepare barbecue (medium-high heat). Combine parsley (with stems), oregano, and garlic in processor; blend 10 seconds. Add 1/2 cup oil, vinegar, and hot pepper sauce; blend until almost smooth. Season dressing to taste with salt and pepper.

Brush grill rack with oil. Sprinkle steak on both sides with salt and pepper. Grill steak to desired doneness, about 5 minutes per side for medium-rare. Transfer steak to work surface; let rest 5 minutes.

Meanwhile, toss greens in large bowl with some dressing. Transfer to large platter. Sprinkle mozzarella over.

Thinly slice steak across grain on slight diagonal. Arrange steak atop greens. Drizzle with remaining dressing.

I got this recipe from Epicurious and made a few changes.  I used a flat iron steak instead and I used half the amount of red wine vinegar and replaced with lemon juice.  I also rubbed the dressing on the steak and marinated for a few hours before cooking it by broiling it.  I added cherry tomatoes in the salad.  This was very good!  Both Jesse and I enjoyed it.

Megan-4/5

Jesse-4.5/5