White Hot Chocolate

2 c. heavy cream

6 c. whole milk

12 oz. white chocolate, finely chopped

1 tsp. pure vanilla extract

1 block dark chocolate

1. Using a vegetable peeler, shave chocolate into curls; set aside.
2. Place white chocolate in medium heat-proof bowl; set aside.
3. Place milk & cream in medium saucepan set over medium heat until bubbles begin to form around the edges of the pan (about 4 mins). Do NOT boil.
4. Remove mixture from the flame. Immediate pour over white chocolate. When chocolate begins to melt, gently stir to combine.
5. Whisk in vanilla. Continue whisking until light foam forms.
6. Serve immediately. Garnish with chocolate shavings.

Recipe makes 8 cups.

Cuban-style Black Beans

This recipe is for a 1 kg bag of black beans. To do a 1-pound bag, you'd need to divide everything in this recipe by half, and then use slightly less than that amount. Sorry I can't be more specific.

Ingredients:

1000 g. bag dried black beans (sort them, and pull out any bad beans or -gasp!- stones)

1-2 garlic heads, crushed

4 Tbsp. dried oregano

1 bay leaf

4 Tbsp. olive oil

2 lg. yellow onions, chopped

1 red bell pepper, chopped

2 Tbsp. cumin

2 jalepeno peppers, seeded & chopped

4 Tbsp. vinegar (I use lemon vinegar, it's all we have here, and it works fine.)

salt & pepper to taste

STEP ONE:

Presoak the beans. Choose one of the following (don't do both):

• Boil for 2 minutes, remove from heat, and let stand for 2 hours. (I prefer this method, and think the beans are less smushy this way.)
• Soak beans for 8 hours overnight in fridge.

After soaking beans, drain in strainer & rinse with cool water.

STEP TWO:

Return beans to pot or dutch oven. Then add:

• 8 c. water
• 12+ cloves garlic, crushed
• 4 Tbsp. crushed oregano
• 1 bay leaf

Bring to boil. Simmer 2 hours. Drain & return to pot.

STEP THREE:

In small skillet, heat 4 tsp. olive oil. Add 2 lg onions (chopped) & chopped red bell pepper. Heat until softened. Add 2 Tbsp cumin & 2 seeded & chopped jalepeno peppers. Heat 1 minute more.

STEP FOUR:

Add 4 Tbsp. vinegar & onion mixture to beans. Salt & pepper to taste.

If desired, these beans can then be mixed with 2 cups of rice to make black beans and rice, or added to soups, casseroles, Black Bean & Corn salsa (add in chopped red onions, 1 bag frozen corn, garlic, lemon juice, olive oil, salt, and 2 chopped tomatoes), or any other Mexican dish you can dream up. We often use them as one of the options for make-your-own burritos with large groups of guests. They're delicious just by themselves too! Enjoy!

Double-Crust Pie Dough

This crust is great for pies, and awesome for quiche. Crispy, with just a hint of sweetness... it's a great crust.

2 & 1/2 c. all-purpose flour, plus extra for counter

2 Tbsp. sugar

1 tsp. salt

8 Tbsp. shortening, cut into 1/2 inch pieces

12 Tbsp. unsalted butter, cut into 1/4 inch pieces

6-8 Tbsp. ice water

Put 1/2 cup of water in the freezer to be used in a few minutes.

Combine flour, sugar, and salt in food processor. Sprinkle shortening over the top and proces until it looks like sand, about 10 seconds. Scatter butter and pulse 10 times. Mixture should resemble coarse crumbs. DON'T OVERPULSE. Better to need to mix more than to over mix.

Sprinkle 6 Tbsp of ice water over the mixture, and press the dough together with a rubber spatula. If the dough is still not coming together, add ice water, 1 Tbsp at a time, until it can be mixed.

Divide the dough into 2 portions, pressing each portion into a flat 4-inch disc. Cover each disc with plastic wrap, and refrigerate for 1 hour. *** Remove dough & roll to fit into pie plate.

(*** At this point in the recipe, the dough can be frozen for future use, for up to 2 months***)

Two great Chicken & Broccoli recipes

This recipe is always delicious, and looks beautiful to serve guests!

Chicken Broccoli Braid

And my friend Bethany shared this recipe, and it's wonderful. This is my standard quiche recipe, and I just alter what's inside (leftover fajita chicken w/ red bell pepper is sooooo tasty).

Chicken Broccoli Quiche

Sesame Chicken

(Thanks to my friend Jamie for introducing us to this recipe!)

• 1 pound chicken, chopped
• Coat in 1 part flour/1 part cornstarch
• Fry on stovetop in small amount of oil
• Brown sesame seeds in pan in small amount of oil
• Mix together the following for sauce:
  

  - 1 c. water
  - 1 c. sugar
  - 1/4 c. vinegar
  - 4 Tbsp. soy sauce
  - 2 Tbsp. cornstarch

• Add to fried chicken pieces, and stir until thickened.
• Add sesame seeds, and serve over rice.

Classic Cream Scones

(from my friend Wendy)

Yields about 14 scones

2 c. flour

1/4 c. granulated sugar

2 tsp baking powder

1/8 tsp salt

1/3 c. chilled unsalted butter

1/2 c. heavy cream

1 lg. egg

1 & 1/2 tsp vanilla

1 egg mixed w/ 1 tsp water (for glaze)

Preheat oven to 425.

In large bowl, stir together dry ingredients. Cut butter into 1/2 inch cubes and distribute over flour mixture, cutting into the flour until the mixture resembles coarse crumbs.

In small bowl, stir together cream, egg, and vanilla. Add cream mixture to flour mixture until combined.

With lightly floured hands, pat dough onto lightly floured cutting board/counter to a 1/2 inch thickness. Using a floured biscuit cutter (or pizza cutter), cut out desired shapes.

Lightly brush scones with glaze if desired, then bake 13-15 minutes or until lightly browned.

Fresh Pesto

(Great recipe for when you have an overabundance of basil leaves to use up!)

3 cups (packed) fresh basil leaves

2 garlic cloves

3/4 c. fresh parsley

1/2 c. olive oil

1/4 c. melted butter

1/3 c. parmesan

Salt to taste.

Process all ingredients in food processor or blender. Serve over freshly cooked pasta, top with parmesan cheese. You can freeze extra in baggies or ice cube trays for future use.