sodapresents's Profile

Elizabeth P - why wouldn't you want to see the animal being slaughtered? Why was it so horrible that you saw a skinned lamb's head?

It's important to know where your food comes from and part of that is being close to it's real state. Lamb that was once happily wandering around fields has to be skinned before being served to you on a plate. It's reality so sometimes, you need to see it to truly appreciate the life you are eating.

It isn't true that quince are inedible when raw. My Armenian family has been eating them raw for generations! I prefer the to pears, to be honest. The tartness is fab.

And Mark should know better: Marmite is not a specialty of NZ and Australia. It's an English-loved product. As an Aussie, it's with Vegemite that my heart belongs. Marmite is just an inferior imitation.

So clean! Absolutely gorgeous.

Shame we didn't get to see more of the bathroom and kitchen though.

Chocolate Coffee Cupcakes with Mocha Ganache and Mascarpone Cream

Recipe By :Daniel Boulud

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup plus 2 tablespoons milk
6 tablespoons unsweetened cocoa powder
1/4 cup instant coffee powder
1 1/2 cups cake flour
1/2 teaspoon baking soda
1/4 teaspoon salt
12 tablespoons unsalted butter -- at room temperature
1 cup plus 2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
3 large eggs
3 cups heavy cream
1/3 cup coffee beans -- crushed
8 ounces milk chocolate -- finely chopped
2 cups mascarpone cheese
1/4 cup confectioners' sugar -- sifted

To Make the Chocolate-Coffee Cupcakes

Preheat the oven to 350 degrees F. Line 30 standard muffin cups with paper liners.

Combine the milk, cocoa, coffee and 1/4 cup water in a small saucepan and bring to a boil, constantly whisking, until the cocoa and coffee have dissolved. Let cool and pour into a liquid measure.

Sift together the flour, baking soda, and salt. In the bowl of a mixer, cream the butter, sugar, and vanilla on medium speed until light and fluffy. Add the eggs, one at a time, mixing well after each addition. With the mixer on low speed, add the dry ingredients alternately with the milk mixture in three batches, ending with the liquid. Fill each muffin cup halfway with the batter. Bake 18 to 20 minutes until a toothpick inserted into the center comes out clean. Remove the cupcakes from the pan and let cool completely on a wire rack.

To Make the Mocha Ganache and Mascarpone Cream

Combine 1 cup of the heavy cream and coffee beans in a small saucepan and bring to a boil over high heat. Remove from the heat, cover, and let infuse for 10 minutes. Strain through a fine-mesh sieve into a clean sauce-pan and bring back to a boil. Put the chocolate in a medium bowl and pour the hot cream over it, stirring slowly, until the ganache is smooth. Spoon enough ganache over each cupcake to fill the liners to the rim.

Using a whisk or in the bowl of a mixer fitted with a whisk attach-ment, whip the remaining 2 cups of heavy cream to stiff peaks. Add the mascarpone and confectioners?’ sugar and whisk until smooth. Spoon the mascarpone cream into a pastry bag fitted with a medium round tip and pipe the cream on top of the ganache in a circle.

Hm... which one to choose. The first flavor that pops out at me is from the grilled fresh sardines with fennel and preserved lemon. I've made this for a dinner party as well as for myself and my husband and it's gone down a treat each time. Any recipe that includes sardines HAS to be good. Only this one was GREAT.