Chocolate Mayo Cake

Yeah, that's right. Chocolate and mayonnaise!

My blood level of chocolate was getting dangerously low, when I saw this interesting recipe for a chocolate cake, this morning. I ran to the kitchen at the same time.You know what? It worked perfectly. The recipe is simple and easy. The curious thing is that it takes 1 / 2 cup mayonnaise instead of butter or oil.

The cake is a bit dry. Good to eat i twith a good cup of coffee or a giant glass of cold milk. But it is quite tasty.

Well, nothing prevents you to get it richer, placing a  tasty filling or a super chocolate frosting on top of this cake, does it?

As  Renata Boechat , author of the blog Eternos Prazeres,  wrote it is a cake for those occasions when you are a little desperate from hunger or needing something to take to any meeting to which you have been invited.

Fast, convenient and tasty.

The recipe is at Eternos Prazeres. A really cool blog about interesting things. It's worth checking.

Note: I know, I know. I'm still lagging with posts. Neither told the news prepared for 2011. But I could not resist. I was so curious about this cake ... After all, it takes chocolate!

Também em http://www.labgastro.blogspot.com/

Daring Bakers' Challenge - October 2010 - Doughnuts

Blog-checking lines: The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.

Mandatory Items: we should use any of the recipes provided.

Variations allowed: we could use our creativity to take these recipes and tweak them to come up with new, delicious varieties of doughnuts. We could use any type of toppings and fillings, we could make any shape we’d like, and we could make any size we like. We could add ingredients to the batters to make flavored doughnuts. The possibilities were endless.

Ok, so there were at least four different recipes for the dough. I've chosen the first one. Just because, at the forum, everybody was commenting it was the best one. Especially if you choose to bake the doughnuts instead of frying them. And definitely I would bake mine.

Oh, don't forget to check the other recipes at The Daring Kitchen website.

 Yeast Doughnuts:

1 1/2cup milk

70g butter

4 ½ tspoon active dry yeast

1/3 cup warm water

2 large eggs, beaten

¼ cup sugar

1 1/2 teaspoon table salt

1 tsp nutmeg, grated.

4 2/3 cup all purpose flour + extra for dusting surface

Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. (Make sure the shortening is melted so that it incorporates well into the batter.) Place the shortening in a bowl and pour warmed milk over. Set aside. In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. It should get foamy. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm. Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment of your mixer (if you have one), combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes (for me this only took about two minutes). If you do not have a dough hook/stand mixer – knead until the dough is smooth and not sticky. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size. On a well-floured surface, roll out dough to 9 mm thick. (Make sure the surface really is well-floured otherwise your doughnuts will stick to the counter).Cut out dough using a 65 mm doughnut cutter or pastry ring or drinking glass and using a 22 mm ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.

Pre-heat the oven at 220ºC. Place your doughnuts in a baking pan and bake it for 10-15 minutes, or until they get golden. Let it cool before icing.

Note: If you are going to fry your doughnuts, it is highly recommended to place your uncooked ones on your slotted spoon first and lowering it into the hot oil that way to reduce the chance of injury. Also, try to always turn the spoon away from you to reduce the chances of oil splashing back up.

As you can see at the pictures, I made some doughnut without a hole. Those ones I filled with a chocolate ganache. Recipes below: 

 

Powdered Sugar Glaze

2 cups powdered (Icing) Sugar

1 cup whipped cream

Whisk powdered sugar and whipped cream to blend and form medium thick glaze. Spread the glaze over the doughnut with a spoon. Arrange doughnuts, glazed side up, on racks. Let stand until glaze sets, at least 30 minutes.

Note: this glaze can be made up to 3 hours ahead.  

Chocolate Ganache

200g semi sweet chocolate, chopped

1 cup whipping cream

Place the whipping cream in a saucepan and bring to boil in medium heat. Pour the cream over the chopped chocolate and mix well, until all the chocolate melts. Spread over the doughnuts with a spoon.

Filling Directions

Fit a pastry bag with a plain donut tip (6 mm tip) and fill with the ganache (you can also use a squeeze bottle). Poke the tip three-fourths of the way into the doughnut and squeeze in the preserves, pulling the tip out slightly as you squeeze to fill them as much as possible.

I also decided to make some savory doughnuts. I used the same dough of the sweet ones. I'd only added a little bit more salt and sprinkled dried basil and Himalayan pink salt on them.

Salmon and Cream Cheese Filling 

150g smoked salmon 

200g cream cheese

Scallion, chopped

Lime juice

Cut the salmon in small dices. Mix the cheese, the scallion and some drops of freshly squeezed lime juice. Add the salmon. Fill the doughnut and serve immediately.

I bought some Parma ham, some Spanish ham (Jamon Serrano), a delicious pepperoni filled with pistachios and some buffalo mozzarella. I made some "doughnut sandwiches"

Thanks very much Lori. I enjoyed a lot making my first ever doughnuts. My kids  and hubby loved them to. I'd baked them for a evening snack and we all had an amazing time that day.

Recipe Source: Check some other recipes.

The yeast doughnut is from Alton Brown:
http://www.foodnetwork.com/recipes/alton-brown/yeast-doughnuts-recipe/in...

The cake doughnut is a Nancy Silverton recipe:
http://www.seriouseats.com/recipes/2007/06/cook-the-book-oldfashioned-bu...

The raspberry jam bomboloni recipe is a Kate Neumann recipe:
http://www.foodandwine.com/recipes/raspberry-jam-bomboloni

The pumpkin doughnuts are from Bon Appétit:
http://www.epicurious.com/recipes/food/views/Pumpkin-Doughnuts-with-Powd...

Additional Information:

Gluten-free recipe from Whole Living Daily:
http://wholelivingdaily.wholeliving.com/2010/06/fried-donuts-food-allerg...

Nancy Silverton’s instructions for doughnut making:
http://www.seriouseats.com/recipes/2007/06/cook-the-book-nancy-silverton...

Alton Brown making the Yeast Doughnuts:
http://www.youtube.com/watch?v=AP8L9FXVNq4

This video is adorable – it’s a girl who has never made doughnuts before. What’s great too is that she uses what she has and didn’t buy any extra equipment/gadgets. Oh and it’s funny.

http://www.youtube.com/watch?v=Uw3iR3jA8Vc

A baked version of doughnuts and he shows how to make them in a bowl using a spoon + kneading:

http://wickedhowtos.com/index.php/2010/01/02/how-to-make-doughnuts/

Photos of doughnuts for inspiration on Flickr
http://www.flickr.com/search/?q=doughnut&w=all

Take a look at DK to check what other members have done. I'm sure you'll enjoy it.

Também em http://www.labgastro.blogspot.com/

Zucchini Bread

Do you like zucchini? I like it. My husband, too. But my kids hate. Or rather, not exactly hate. Actually, this is something children or ateenagers suddenly decide they don't like, without even tasting it.

Ok. So I always look for a way to "disguise" that something. When I saw this recipe (who follows this blog may have noticed that I've tested recipes from various old magazines, that were stored for a long time) I thought this zucchini bread would be perfect .

I do not know why they named it bread. The recipe, the dough, the way it is mae and the final result is more likely a cake than a bread. Nor would I say it is the eighth wonder of the world, but is tasty. Moreover, the wonders fulfill the role of disguise. Until now my kids believe that green stuff seem in the dough were lime zest!

Zucchini Bread

1 1/4 cups wheat flour

1 cup grated zucchini
1/2 cup sugar

1/3 cup butter or margarine, softened

2 eggs

1/4 cup milk

1 teaspoon baking powder

1 teaspoon salt

1/2 cup bittersweet chocolate, chopped

Line the bottom of a baking pan of a 20cm x 10cm with baking paper. In a bowl mix all ingredients except chocolate. Beat in a mixer, on low speed, until blended. Switch to medium speed for two minutes. Add the chocolate, mix gently and place on the baking pan. Bake in preheated oven at 180 º C, until  a toothpick comes out clean, about 30 min.

Também em www.labgastro.blogspot.com

Brigadeiros

 

A little bit of History. (Thank God there is Wikipedia to help me!)

Brigadeiro, national candy of Brazil, ( Portuguese for Brigadier ; also known in some southern brazilian states as negrinho , literally "blackie") is a simple Brazilian chocolate candy , created in the 1940s and named after Brigadier Eduardo Gomes , whose shape is reminiscent of that of some varieties of chocolate truffles . In Brazil it is usually served at birthday parties.

Eduardo Gomes was a Brazilian Air Force brigadier who first gained notoriety for playing a part in squashing a communist rebellion in Rio de Janeiro , in late 1930's. Later he ran unsuccessfully for the presidency in 1946 and 1950 . This was a time of shortage of traditional imports such as nuts and fruits because of the war . But, at the same time, Nestlé was introducing its brand of chocolate powder and condensed milk (known in Switzerland as Milch Mädchen ) into the country.

Although Brazil is a major producer of cocoa beans , it is believed that the creation and success of the candy was a combination of opportunities: the multinational corporation Nestlé, which introduced chocolate powder and condensed milk; the creators who named it after the famous politician, the need to find a replacement to imported sweets; and its ease of manufacture.

Ok, now we all know what a brigadeiro is. Let's cook some!
 

Brigadeiro

1 can (395g) condensed milk

1/2 cup cocoa powder

1Tbspoon butter

Mix it all together in a pan.Then heat the mixture on the stove or in a microwave oven to obtain a smooth, sticky texture.Pour it in a buttered dish and let it cool. Roll into small balls and cover in granulated chocolate.

It can also be consumed unrolled, with a spoon or used as a topping or filling for cakes , brownies and other pastries.

Some other pictures of brigadeiros I've found out in Internet

Nowadays you can find many kinds of modern brigadeiros, as the white one I'd served on my daughter's birthdays. Just substitute cocoa powder for milk powder and add 100g chopped white chocolate.

Daring Bakers' Challenge - June 2010

Blog-checking lines: The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard

Mandatory items: The recipe is comprised of three parts, four if you include the crème anglaise. You must make the chocolate pavlovas, the mascarpone mousse and the mascarpone cream using the recipes provided.

Variations allowed:

•You can use orange juice for the Grand Marnier in the mousse if you don’t use alcohol

•You can omit the sambuca from the mascarpone cream.

•You may substitute any crème anglaise recipe you might already have in your arsenal.

Preparation time: The recipe can be made in one day although there are several steps involved.

•While the pavlovas are baking, the crème anglaise should be made which will take about 15 minutes.

•While it is cooling, the chocolate mascarpone mousse can be made which will take about 15 minutes.

•There will be a bit of a wait time for the mascarpone cream because of the cooling time for the Crème Anglaise.

•If you make the Crème Anglaise the day before, the dessert should take about 2 hours including cooking time for the pavlovas.

Recipe 1: Chocolate Meringue (for the chocolate Pavlova)

3 large egg whites

½ cup plus 1 tbsp (110 g) white granulated sugar

¼ cup (30 g) confectioner’s (icing) sugar

1/3 cup (30 g) cocoa powder

Place a rack in the center of the oven and preheat to 200º F (95º C) degrees. Line two baking sheets with silpat or parchment and set aside.

Put the egg whites in a bowl and whip until soft peaks form. Increase speed to high and gradually add granulated sugar about 1 tbsp at a time until stiff peaks form. (The whites should be firm but moist.)

Sift the confectioner’s sugar and cocoa powder over the egg whites and fold the dry ingredients into the white. (This looks like it will not happen. Fold gently and it will eventually come together.)

Fill a pastry bag with the meringue. Pipe the meringue into whatever shapes you desire. Alternatively, you could just free form your shapes and level them a bit with the back of a spoon. (Class made rounds, hearts, diamonds and an attempt at a clover was made!)

Bake for 2-3 hours until the meringues become dry and crisp. Cool and store in an airtight container for up to 3 days.

Recipe 2: Chocolate Mascarpone Mousse (for the top of the Pavlova base)

1 ½ cups (355 ml) heavy cream (cream with a milk fat content of between 36 and 40 percent)

Grated zest of 1 average sized lemon

9 ounces (255 g) 72% chocolate, chopped

1 2/3 cups (390 ml) mascarpone (I made this a few months ago - you can see it here)

pinch of nutmeg

2 tbsp (30 ml) Grand Marnier (I used orange juice)

Put ½ cup (120 ml) of the heavy cream and the lemon zest in a saucepan over medium high heat. Once warm, add the chocolate and whisk until melted and smooth. Transfer the mixture to a bowl and let sit at room temperature until cool.

Place the mascarpone, the remaining cup of cream and nutmeg in a bowl. Whip on low for a minute until the mascarpone is loose. Add the Grand Marnier and whip on medium speed until it holds soft peaks. (DO NOT OVERBEAT AS THE MASCARPONE WILL BREAK.)

Mix about ¼ of the mascarpone mixture into the chocolate to lighten. Fold in the remaining mascarpone until well incorporated. Fill a pastry bag with the mousse. Again, you could just free form mousse on top of the pavlova.

Recipe 3: Crème Anglaise (a component of the Mascarpone Cream below):

1 cup (235 ml) whole milk

1 cup (235 ml) heavy cream

1 vanilla bean, split or 1 tsp pure vanilla extract

6 large egg yolks

6 tbsp (75 g) sugar

In a bowl, whisk together the egg yolks and sugar until the mixture turns pale yellow.

Combine the milk, cream and vanilla in a saucepan over medium high heat, bringing the mixture to a boil. Take off the heat.

Pour about ½ cup of the hot liquid into the yolk mixture, whisking constantly to keep from making scrambled eggs. Pour the yolk mixture into the pan with the remaining cream mixture and put the heat back on medium. Stir constantly with a wooden spoon until the mixture thickens enough to lightly coat the back of a wooden spoon. DO NOT OVERCOOK.

Remove the mixture from the heat and strain it through a fine mesh sieve into a bowl. Cover and refrigerate until the mixture is thoroughly chilled, about 2 hours or overnight.

Recipe 4: Mascarpone Cream (for drizzling):

1 recipe crème anglaise

½ cup (120 ml) mascarpone

2 tbsp (30 ml) Sambucca (optional) - I used a ristretto espresso coffee

½ cup (120 ml) heavy cream

Prepare the crème anglaise. Slowly whisk in the mascarpone and the Sambucca and let the mixture cool. Put the cream in a bowl and beat with electric mixer until very soft peaks are formed. Fold the cream into the mascarpone mixture.

Assembly:

Pipe the mousse onto the pavlovas and drizzle with the mascarpone cream over the top. Dust with confectioner’s sugar and fresh fruit if desired.

Additional Information:

Wikipedia’s definition of Pavlova

The history of Pavlova

Videos:

Great video on Youtube – How to Make Pavlova

Another video that uses whipped cream instead of the Mascarpone cream - Pavlova

Epicurious – Australia Pavlova

Some great photos on Flickr:

La Tartine Gourmand – Red and Orange Pavlova

VROG in Bristol – Birthday Pavlova

Marco Veringa – Pavlova 6 (the fruit on this one is stunning)

Katiequinndavies – Double Chocolate & Raspberry Pavlova

My Food Obsession – Chocolate Banana Rolled Pavlova (something different!)

Also here: http://www.labgastro.blogspot.com/

Daring Bakers' Challenge - January 2010

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and http://www.nanaimo.ca/

Nanaimo Bars are a classic Canadian dessert created in none other than Nanaimo, British Colombia. In case you were wondering, it’s pronounced Nah-nye-Moh. These bars have 3 layers: a base containing graham crackers, cocoa, coconut and nuts, a middle custard layer, and a topping of chocolate. They are extremely rich and available almost everywhere across the country.

Gluten-Free Graham Wafers

1 cup (138 g) Sweet rice flour (also known as glutinous rice flour) Here in Brasil we have only one type of rice flour, and I don't know which kind is it
3/4 cup (100 g) Tapioca Starch/Flour
1/2 cup (65 g) Sorghum Flour No way we find it here, so I used corn meal (maize flour)
1 cup (200 g) Dark Brown Sugar, Lightly packed
1 teaspoon (5 mL) Baking soda
3/4 teaspoon (4 mL ) Kosher Salt
7 tablespoons (100 g) Unsalted Butter (Cut into 1-inch cubes and frozen)
1/3 cup (80 mL) Honey, Mild-flavoured such as clover.
5 tablespoons (75 mL) Whole Milk
2 tablespoons (30 mL) Pure Vanilla Extract

In the bowl of a food processor fitted with a steel blade, combine the flours, brown sugar, baking soda, and salt. Pulse on low to incorporate. Add the butter and pulse on and off, until the mixture is the consistency of a coarse meal. If making by hand, combine aforementioned dry ingredients with a whisk, then cut in butter until you have a coarse meal. No chunks of butter should be visible.

In a small bowl or liquid measuring cup, whisk together the honey, milk and vanilla. Add to the flour mixture until the dough barely comes together. It will be very soft and sticky.

Turn the dough onto a surface well-floured with sweet rice flour and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours, or overnight.

Divide the dough in half and return one half to the refrigerator. Sift an even layer of sweet rice flour onto the work surface and roll the dough into a long rectangle, about 1/8 inch thick. The dough will be quite sticky, so flour as necessary. Cut into 4 by 4 inch squares. Gather the scraps together and set aside. Place wafers on one or two parchment-lined baking sheets. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.

Adjust the rack to the upper and lower positions and preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more sweet rice flour and roll out the dough to get a couple more wafers.

Prick the wafers with toothpick or fork, not all the way through, in two or more rows.

Bake for 25 minutes, until browned and slightly firm to the touch, rotating sheets halfway through to ensure even baking. Might take less, and the starting location of each sheet may determine its required time. The ones that started on the bottom browned faster.

When cooled completely, place enough wafers in food processor to make 1 ¼ cups (300 mL) of crumbs. Another way to do this is to place in a large ziplock bag, force all air out and smash with a rolling pin until wafers are crumbs.

Those are very good cookies. Kids, husband and friends just loved them.

Notes for gluten-free Graham Wafers and Nanaimo Bars:

• Glutinous rice flour does not contain any gluten, as it is made from a type of rice called glutinous (or sweet) rice.

• The graham wafer dough is very sticky. Make sure you are flouring (with sweet rice flour) well, or the dough will be difficult to remove from the surface you roll it out on. Also be sure to keep it cold. You do not want the butter to melt.

•  Tapioca starch/flour and sweet rice flour can often be found in Asian grocery stores, or in the Asian section of you grocery store. Sorghum can be slightly more difficult to find, but it can be replaced with brown rice flour, millet flour or other alternatives.

• In the Nanaimo Bars, it is very important that the chocolate be cool but still a liquid, otherwise the custard layer will melt, and it will mix with the chocolate, being difficult to spread. Allow the chocolate mixture to come to room temperature but not solidify before spreading the top layer on.

Variations allowed:

• Although it is highly recommend using gluten-free flours, as the chemistry is very interesting and the end result can be amazing, you are allowed to use wheat.

• If making them gluten-free, no wheat, barley, rye, triticale, kamut, spelt, durum, semolina, or other gluten containing ingredients may be used. Removing those ingredients ensures it is safe for those with Celiac Disease and other health issues where gluten causes problems. If you do plan on serving this to someone on a gluten-free diet, also ensure no cross-contamination occurs.

Nanaimo Bars

Bottom Layer
1/2 cup (115 g) Unsalted Butter
1/4 cup (50 g) Granulated Sugar
5 tablespoons (75 ml) Unsweetened Cocoa
1 Large Egg, Beaten
1 1/4 cups (300 ml) (160 g)  Gluten Free Graham Wafer Crumbs (See previous recipe)
1/2 cup (55 g)  Almonds (Any type, Finely chopped)
1 cup (130 g) Coconut (Shredded, sweetened or unsweetened)

Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan.

Middle Layer
1/2 cup (115 g) Unsalted Butter
2 tablespoons and 2 teaspoons (40 mL) Heavy Cream
2 tablespoons (30 mL) Vanilla Custard Powder
2 cups (254 g)  Icing Sugar

Cream butter, cream, custard powder, and icing sugar together well. Beat until light in colour. Spread over bottom layer.

                     

Top Layer
4 ounces (115 g) Semi-sweet chocolate
2 tablespoons (28 g) Unsalted Butter

Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and chill.

Thanks Lauren. This was another amazing challenge and I've learned a lot about Nanaimo City and its delicious bars. I'm sure I'll make it again and again.

Tell me the truth, would you resist eating everything?

Additional Information:

These bars freeze very well, so don’t be afraid to pop some into the freezer.
The graham wafers may be kept in an airtight container for up to 2 weeks. Mine lasted about that long.
If making the graham crackers with wheat, replace the gluten-free flours (tapioca starch, sweet rice flour, and sorghum flour) with 2 ½ cups plus 2 tbsp of all-purpose wheat flour, or wheat pastry flour. Watch the wheat-based graham wafers very closely in the oven, as they bake faster than the gluten-free ones, sometimes only 12 minutes.
For the Nanaimo Bars, if making with wheat, replace the gluten-free graham wafer crumbs with equal parts wheat graham wafer crumbs!

Recipe Source: Graham Wafers — 101 Cookbooks (http://www.101cookbooks.com/archives/000126.html)

Nanaimo Bars — City of Nanaimo (http://www.nanaimo.ca/EN/main/visitors/NanaimoBars.html)

Graham Cracker and Graham flour - some interesting information on Wikipedia.

Oh, I was almost forgetting to tell you the big news. I've joined a class to learn how to take pictures. The classes will last for 7 Saturdays. Last one were the first. So you may expect for better pictures in a near future (at least I hope so...)

Daring Cooks' Challenge - October 2009

The October 2009 Daring Cooks’ challenge was brought to us by Jaden of the blog Steamy Kitchen. The recipes are from her new cookbook, The Steamy Kitchen Cookbook.

Jaden wrote:

"So what is Vietnamese Pho? Well, it’s like the most insanely delicious noodle soup popular in Vietnam. The broth is simmered for hours and hours with either beef knuckle/leg bone or with a whole chicken. Other accompaniments include ribbons of rice noodles, fresh herbs like cilantro or basil, a wedge of lime or lemon, fresh bean sprouts and fresh sliced chilies if desired.
What makes Pho so different than any other type of noodle soup is the spices that go into the simmering broth. Warm spices like coriander, star anise, cloves, cinnamon, fresh ginger transform an ordinary broth into a very authentic Vietnamese Pho."

Here is the recipe for “Quick Vietnamese Chicken Pho”:

Ingredients
2 tbsp. whole coriander seeds

4 whole cloves
2 whole star anise
2 quarts (2 liters/8 cups/64 fluid ounces) store-bought or homemade chicken stock
1 whole chicken breast (bone in or boneless)
½ onion
1 3-inch (7.5 cm) chunk of ginger, sliced and smashed with side of knife
1 to 2 tbsps. sugar
1 to 2 tbsps. fish sauce

1 lb. (500 grams/16 ounces) dried rice noodles (about ¼ inch/6 mm wide)

Accompaniments:

2 cups (200 grams/7 ounces) bean sprouts, washed and tails pinched off

Fresh cilantro (coriander) tops (leaves and tender stems)
½ cup (50 grams/approx. 2 ounces) shaved red onions
½ lime, cut into 4 wedges
Sriracha chili sauce
Hoisin sauce
Sliced fresh chili peppers of your choice

To make the Chicken Pho Broth: heat a frying pan over medium heat. Add the coriander seeds, cloves and star anise and toast until fragrant, about 3-4 minutes. Immediately spoon out the spices to avoid burning.
In a large pot, add all the ingredients (including the toasted spices) and bring to a boil.
Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently.
Use tongs to remove the chicken breasts and shred the meat with your fingers, discarding the bone if you have used bone-in breasts.
Taste the broth and add more fish sauce or sugar, if needed. Strain the broth and discard the solids.
Prepare the noodles as per directions on the package.
Ladle the broth into bowls. Then divide the shredded chicken breast and the soft noodles evenly into each bowl.
Have the accompaniments spread out on the table. Each person can customize their own bowl with these ingredients.

Jaden said the secrets to making great Chicken Pho is:

1) Toast the spices and char the onion and ginger. This brings out the flavor and fragrance of these ingredients!
2) If you’re cooking the longer recipe (on my site) make sure you’re pre-boiling the chicken first – give it a hard boil for a few minutes to get rid of the scum and stuff in the chicken. This will help you create a crystal clear, clean broth.

You can find a longer version of this recipe, or a beef version, at the Jaden's website, Steamy Kitchen .

As I always make my own beef, chicken or vegetable stock, I chose to make the long version, but a bit different:

Simmering the chicken bones, skimming frequently

Stir-frying the chicken breasts
Charing the onions and gingerToasting the spices

Then place everything in a large pan and simmer for 3-4 hours. Pass the broth through a sieve. Serve with rice noodles and the other accompaniments.

This mouth we had an extra challenge: Chocolate Wontons. This second dessert challenge was about being creative with filling and form.

Variations: Wontons
1.Can be shaped any way you want. Can even be layered like napoleons.
2.Can be filled with your choice of filling, doesn’t have to be chocolate. But the fillings and final wonton must be SWEET - these are DESSERT wontons.

Note: you can find the original recipe at The Daring Kitchen website

I was not in the right mood for fried things, so i decided to steam them (I placed them in a sieve over a pan with boiling water). The filling was crème pâtissière, flavored with vanilla and almond extract and the toppings were: dark chocolate, Turkish dried apricots, pistachios and dried strawberry. I served them with balsamic vinegar caramel.

Thanks to Jaden for this lovely Challenge. I've always loved Asian food. I'd like you could smell this broth. Fantastic!