Peppery Leek and Potato Soup

1 12 2008

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It’s hard to believe it’s already December.  It seems like yesterday that the markets were bursting with an abundance of fresh vegetables.  As fall comes to a close and Christmas draws near, the weather is grey and cool and our fresh vegetable choices are more limited.  Leeks are one of my favourite fall/winter vegetables and a peppery leek and potato soup is the perfect comfort dish for a dreary afternoon. Not only is it delicious, but it’s very easy to prepare AND it’s quite low in fat.   What more could you ask for in a soup?

Potato and leek soup is a pretty standard recipe but what makes my version a little different is the addition of a good amount of freshly ground pepper.  You can adjust it to your own tastes but I think it gives a bit of a kick to a dish that might otherwise be a bit bland.  Use a pepper mill to coarse grind whole peppercorns. If you don’t have a pepper mill, you can crush the peppercorns with a mortar and pestle.

Peppery Leek and Potato Soup

Makes about 7 cups

(VEGETARIAN)

  • 4 leeks
  • 3 russet medium russet potatoes, peeled and cut into a 1″ dice
  • 2 Tablespoons unsalted butter
  • 5 cups low-sodium chicken stock OR vegetable stock
  • 3 teaspoons coarsely ground black pepper (or to taste)
  • Salt, to taste

Optional Garnish:

  • 3″ piece of leek (cut from the white part)
  • 1 Tablespoon unsalted butter
  • Salt, to taste
  • More pepper
  1. Trim roots and green stalks from the leeks.  Slice each leek lengthwise down the middle.  Carefully wash all the layers of the leeks, making sure any sand and grit are removed.  If they are very dirty, soak them briefly in cold water.  Dry well and chop into half-rings.   Remember to reserve a 3″ piece for the garnish.
  2. In a stockpot or enameled cast iron pot, heat butter on medium heat.  Add leeks and sauté until softened and translucent, about 5 minutes.  Watch carefully as they can burn quite easily.  Add 1 teaspoon of the pepper and stir to combine.
  3. Add potato pieces and stir into leeks.  Add chicken stock.  Cover and let simmer for about 25 minutes.
  4. After simmering, check to ensure the potatoes are very tender.  Remove from heat and let the soup cool a bit.  Very carefully puree soup with a hand blender or regular blender until completely smooth.
  5. Return soup to the pot and heat until gently simmering.  Add remaining pepper and stir through.  Season to taste with salt.  Serve with Garnish (see below) and a generous amount of fresh ground pepper.

Garnish:

  1. Cut leek piece into rings.  Heat butter in a small skillet or saucepan.  Add leeks and sauté until crispy, about 7 minutes.  Season with salt and place a spoonful of garnish on each serving.

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Bon Appétit and Enjoy!


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Bucatini All’Amatriciana

28 11 2008

 

The view from Cortona, Italy

Overlooking the Tuscan countryside from Cortona, Italy

While visiting Cortona, Italy in 2007, I had a memorable lunch on a terrace one day. It was a simple meal of bucatini all’amatriciana, a glass of Chianti and some vanilla gelato for dessert. Simple though it was, it remains one of my favourite dining experiences: stunning views, beautiful weather, good company and food that was simple yet perfect.  When making recipes that rely on few ingredients, it’s important that you use the best quality you can find.  

I was reminded of that lunch recently when I was trying to figure out something to make for dinner that was quick and easy.   Even though this is typically a summer sauce, it works for cooler months when you can use good quality canned tomatoes. It’s the perfect dish when the weather is gloomy and you want to be reminded of warm, lazy summer afternoons.  

Bucatini is a long pasta that looks like thick spaghetti but is hollow in the centre, like a very long piece of macaroni.  I prefer De Cecco brand but any kind will suffice.  If you can’t find bucatini, use penne or spaghetti instead.  Pancetta is made from Italian cured, unsmoked pork belly and is similar to bacon, while guincale is made from the pig’s jowls.  Regular bacon can easily be substituted but it will give the dish a smokier flavour (however, it will still be delicious!).

An interesting note: bucatini all’amatriciana originated in the town of Amatrice in Lazio, about 180 kilometres from Cortona so it is not a traditionally Tuscan dish (Italian cooking is very regional!). However, it is popular throughout Italy and around the world.

Bucatini all’Amatriciana

Makes 6 to 8 servings

 

  • 8 oz. (230 g) diced pancetta OR guincale OR bacon (about 5 rashers of bacon)
  • 1 medium onion, diced
  • 1 clove garlic, chopped
  • 1/2 to 1 teaspoon red pepper flakes (to taste)
  • 28 oz. (796 ml) can good quality whole tomatoes
  • 5.5 fl. oz. (156 ml) can tomato paste
  • 1/2 to 1 Tablespoon sugar, to taste
  • Salt to taste
  • Optional: 2 Tablespoon fresh basil
  • Grated pecorino romano OR parmesan cheese to finish
  • 500 g (about 1 lb.) bucatini OR penne

 

  1. Heat an enameled cast iron pot or large skillet on medium-high heat and add pancetta/bacon cubes. Cook until they’re beginning to crisp, about 7 minutes.  Remove from the pan and set aside.
  2. Drain off all but 1 Tablespoon of the rendered fat from the bacon (if there is very little fat left in the pan, add 1 Tbsp. olive oil).  Add onions and sauté until they’re beginning to soften, about 3 to 4 minutes.  Add garlic and red pepper flakes.  Sauté for another minute.
  3. Add tomatoes and break up with a spoon.  Reduce heat to medium low and let sauce simmer for about 20 minutes.  Return pancetta/bacon to sauce, add tomato paste and season with sugar, salt and pepper.  Add basil, if using.  Let sauce simmer for another 10 minutes while the pasta is cooking. (See ‘How to Cook Perfect Pasta‘ for tips).
  4. Drain bucatini and add to sauce.  Toss until pasta is evenly coated with sauce.  Serve with grated pecorino romano or parmesan cheese.

 

Bucatini all'Amatriciana with basil leaf garnish

Buono Appetit and Enjoy!


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Thanksgiving

26 11 2008

Tomorrow is American Thanksgiving so to get into the spirit, here are a number of side dish and dessert suggestions that you can add to your turkey to create a delicious menu.  All dishes are vegetarian and can be made in advance so you’ll have time to focus on the important aspects of the day!

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Butternut Squash Gratin

Rich and cheesy with a hint of sweetness, this makes a great vegetable dish with fall’s essential flavours.

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Potato-Sage Dressing

One of the most important dishes for Thanksgiving, this vegetarian version is moist and flavourful even though it’s cooked outside of the turkey.

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Corn Scallop

Although I originally made this recipe with roasted fresh corn, you can easily substitute canned or frozen corn.

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Cranberry Sauce

A must-have on many Thanksgiving tables, this version uses fresh cranberries and doesn’t take much more effort than opening a can (really!)

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Apple Caramel Tart

An impressive dessert that’s easier to make than it looks.

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Pumpkin Pie with Maple Walnut Praline

Pumpkin pie is a Thanksgiving classic.  I’ve dressed it up with maple-walnut praline and pastry leaves so it looks elegant but still tastes delicious.

Bon Appétit and Happy Thanksgiving!


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Categories : Fall, Holidays, Inspiration, Recipes, Vegetarian

Chicken Noodle Soup

20 11 2008

vegetables for soup

Yesterday I was feeling a bit under the weather and it was snowing hard outside.  I felt like having something warm and soothing for dinner but wasn’t excited about the idea of canned soup with too much sodium and soggy noodles.  I searched the pantry and fridge and came up with this easy chicken noodle soup that fit the bill perfectly and is much tastier than canned.  (It’s also delicious if you’re not feeling sick!)

Chicken Noodle Soup

Makes about 8 cups of soup

  • 2 Tablespoons olive oil
  • 2 large carrots cut into rounds about 1/2″ thick
  • 1 large stalk celery, diced
  • 3 medium leeks, white part only, chopped
  • 1 medium onion, diced
  • 1 clove garlic, chopped
  • 1 Tablespoon finely chopped fresh sage leaves
  • 1/2 sprig of fresh rosemary, finely chopped
  • 5 sprigs fresh thyme leaves, stripped off their branches
  • 3 chicken breasts (with skin and bones attached)
  • 6 cups low-sodium chicken broth
  • 1-1/2 cups dry egg noodles
  • Salt and pepper, to taste
  1. In a large stock pot or cast-iron enameled pot, heat oil on medium-high heat. Season chicken breasts with salt and pepper and place in pot, skin side down. Brown chicken until breasts begin to turn golden and crisp.  Turn over and brown the other side.  Remove from pan and set aside.
  2. Add carrots, celery, leeks, onions and garlic to pot.  Saute until they are just starting to soften, about 3 to 4 minutes.  Add half of the sage, thyme and rosemary and stir into mixture.
  3. Place chicken pieces back in pot and cover with the chicken stock.  Place lid on the pot and let simmer gently for about 40 to 45 minutes (don’t let it come to a hard boil).
  4. After 45 minutes, remove chicken breasts from the soup.  Place on a cutting board and using a fork, pull the meat off the bone.  Cut into chunks and put meat back into the soup.  Discard bones.
  5. Add remaining herbs and the noodles to the soup and cook for another 10 minutes or until noodles are tender.  Season with salt and pepper to taste and garnish with a sprig of rosemary.
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Homemade Chicken Noodle Soup

Bon Appétit and Enjoy!


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Spiced Ginger Cookies

19 11 2008

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A leafless tree on a grey November afternoon

When I was a kid, I thought November was the worst month of the year.  In Canada, by mid-November it’s starting to get cold and there’s always the possibility of snow. Most of the leaves are off the trees and the skies are often grey and gloomy. Halloween is over but Christmas is still pretty far away (from a child’s perspective, at least).

However, now that I’m older, I have a new outlook on November. It’s a time of quiet – a time to nurture our bodies and souls.  A grey Sunday afternoon now means putting a hearty soup or stew on to simmer, lighting a fire in the fireplace and curling up with a good book.  There’s no pressure to be racing around doing a million things. We can take time to enjoy our friends and family over cozy dinners or an evening of cocktails before the madness of the holiday season is upon us.  Come to think of it, I think I actually like November now!

Here is a recipe for ginger cookies, the perfect comfort treat for a grey day.  They are particularly good fresh from the oven, served warm with pumpkin gelato or ice cream (you could even put some pumpkin ice cream between two cookies for a decadent ice cream sandwich!).  Be sure not to bake the cookies too long – they stay chewy if slightly undercooked.

Spiced Ginger Cookies

Makes approximately 20 cookies

 

  • 3/4 cup shortening OR unsalted butter, at room temperature
  • 1 cup white sugar + an additional 1/2 cup for rolling cookies in
  • 1/4 cup molasses
  • 1 egg
  • 2 cups flour
  • 1/4 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon grated nutmeg

 

  1. Preheat oven to 375 degrees Fahrenheit.  Grease a cookie sheet and set aside.
  2. With a hand mixer or stand mixer, cream shortening and 1 cup of the sugar.  Mix until smooth and creamy, about 1 to 2 minutes.  Add molasses and egg and beat for another minute or two until ingredients are thoroughly mixed (tip: spray measuring cup with cooking spray before measuring the molasses so it doesn’t stick to the inside of the cup).
  3. Add flour one cup at a time and mix until fully incorporated.  Add salt, baking soda and spices.  Mix until evenly distributed through the batter.
  4. Pour remaining 1/2 cup of sugar onto a plate.  Scoop out about 1-1/2 Tablespoons of dough and roll into a ball that is slightly smaller than a golf ball.  Roll dough in sugar and place on baking sheet.  Repeat with the remainder of the dough (the cookies will have to be baked in batches of 6 to 8).
  5. Bake for approximately 8 to 9 minutes, or until they begin to puff up and the bottoms are beginning to brown.  Remove from the oven and let them rest for a few minutes before taking off the cookie sheet.  Let cool and serve.

 

Spiced Ginger Cookies with cinnamon stick garnish

Spiced Ginger Cookies with cinnamon stick garnish

 

 

Bon Appétit and Enjoy!


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Kitchen Tip of the Week – Making Vinaigrette

11 11 2008

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This week I’m going to discuss the basics of making your own salad dressings (or vinaigrettes, as they’re also called).  For years my fridge would be filled with bottles of different dressings, only to go bad before I had finished them.  Not only that, they can be full of additives and are typically expensive for what you get. Plus, as I’ve said before, fresh just tastes better.  Making your own allows you to control what goes in your dressing so you can customize it and have your own unique ‘house dressing’.

Vinaigrette Basics

I used to be intimidated by the idea of making my own dressings but if you remember a few basic proportions (see below), it’s very simple.  A few tips to remember:

  • Mustard helps keep the oil and vinegar from separating.  It also adds a subtle flavour.
  • Balance sweet with a bit of acid.  For example, if you add honey or maple syrup for sweetness, add a little bit more vinegar or lemon to make it less cloying.  Likewise, adding a touch of sweetness (a small amount of sugar, honey or syrup) can take the harsh edge off the vinegar.
  • Use the best quality ingredients you can.  While you don’t have to spend a fortune on fancy oils and vinegars, use ones that taste good to you.  They typically last a very long time so it’s a good investment for your pantry.
  • Dressing your salad: Add dressing a bit at a time and toss well.  You want it to just coat the greens but not weigh them down or make them soggy.  Remember, you can always add a little bit more but you can’t take it away!  If you do overdress the salad, add more greens.
  • Vinaigrettes can also be used to drizzle over cooked meat and vegetables, to marinate meats such as chicken or as a dressing for sandwiches.

Selecting Your Ingredients

Acid: There are many types of acid you can use such as lemon juice, lime juice, rice wine vinegar, white vinegar, white wine vinegar, cider vinegar, raspberry vinegar, red wine vinegar, champagne vinegar, sherry vinegar, fig vinegar, balsamic vinegar…. The list goes on.  Let your imagination run wild!

Oil: Use a neutral tasting oil as your main oil.  Olive oil can work as long as it’s mild – you don’t want the dressing to taste overwhelmingly like olives.  Other neutral oils such as canola, sunflower or safflower work very well and have a lighter taste (but unfortunately they are not lighter in calories).  More ‘exotic’ oils such as avocado, walnut or sesame oil can be added in small quantities for flavouring to make a dressing that is unique and different.

Mustard: Dijon style mustards usually work best.  Avoid using bright yellow ‘hot dog’ mustard – it’s a bit too harsh tasting for a vinaigrette.  I generally prefer a smooth mustard over a grainy style.

Additions: While optional, adding a bit of minced garlic, diced shallot or finely chopped onion can give your dressing depth.  Likewise, herbs and spices can help customize your dressing and make it more interesting. Add fruit juices such as orange or apple for a touch of sweetness.

Basic Vinaigrette – Proportions to Follow to Make a Custom Dressing:

  • 3 to 4 parts OIL
  • 1 part ACID
  • 1/6 part MUSTARD
  • A pinch of SALT, to taste
  • Optional ADDITIONS:  Suggestions include finely minced fresh garlic, finely diced shallots, finely chopped herbs, a splash of fruit juice, 1/3 part honey or maple syrup, etc.

Add ingredients to a small bowl and whisk together until combined.

Basic White Wine Vinaigrette:

  • 3 to 4 Tablespoons neutral oil
  • 1 Tablespoon white wine vinegar
  • 1/2 teaspoon dijon mustard
  • 2 teaspoons finely minced shallot
  • Salt and Pepper, to taste

Whisk all ingredients together in a small bowl.  Can be stored covered in the refrigerator for a few days.  If the ingredients separate, whisk until it emulsifies again.

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Honey-Mustard Dressing

Makes approximately 1/4 cup – can easily be doubled

This makes a great salad dressing, particularly for chicken.  It can also be used as a glaze or dip for chicken, shrimp or pork (it’s really good with chicken fingers!).  The proportions of oil and vinegar are a little different for this recipe.

  • 2 Tablespoons dijon-style mustard
  • 3 to 4 Tablespoons neutral oil, such as canola or safflower.   Tip: Use the same spoon to measure both oil and honey.  If you measure the oil first the honey will not stick to the spoon.
  • 1 Tablespoon liquid honey
  • 1-1/2 teaspoon apple cider vinegar
  • 1/2 clove garlic, very finely minced
  • Pinch of salt, to taste

Combine ingredients in a small bowl and whisk until combined.  Use as a dip or a dressing for your favourite salads.

Bon Appétit and Enjoy!


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Leek and Ham Tart

26 10 2008

 

Leeks at Jean Talon Market, Montreal

Leeks at Jean Talon Market, Montreal

Leeks are a member of the onion and garlic family and in fact, they resemble giant green onions.  They are milder in flavour than yellow or white onions and when cooked, have a delicate texture and taste.  Leeks were in great abundance at the markets last week so they should be easy to find at farmer’s markets and at the supermarket. 

The edible part of the leek is the white part, with the root and green leaves trimmed off.  Leeks have many layers and need to be cleaned carefully.  To clean them, trim roots and greens and slice the leeks lengthwise down the middle.  Soak in a bowl of cold water to ensure all of the layers are free of sand and grit.  Rinse with cold water, dry and chop as needed. 

This recipe is for a leek tart (or quiche, if you’d prefer) and makes an excellent dish for breakfast or lunch. You could round it out with a light salad and fresh fruit or some croissants and imagine you’re in a cosy French cafe.  

A note about the cream: For the custard to have the proper texture, heavy cream works best.  You can certainly substitute lighter cream, milk or evaporated milk but it will have not have the same consistency. Clearly when it’s made with cream it’s not for everyday but it does make an impressive dish for special occasions!  For vegetarians, leave out the ham.

Leek and Ham Tart

Makes one 9″ tart

(Can be adapted to be VEGETARIAN)

  • 3 medium leeks, white parts only, cleaned and chopped
  • 3 sprigs of fresh thyme leaves, stripped from the branches and chopped OR 1/2 teaspoon dried thyme
  • 2 teaspoons butter
  • 3 eggs
  • 1 cup heavy (whipping) cream 
  • 3.5 oz (100 g) chopped cooked ham (about 4 slices)
  • 1/2 cup (2.5 oz / 75 g) grated swiss cheese (gruyère or emmenthal) OR white cheddar cheese
  • Fresh ground black pepper, to taste
  • 1 uncooked pie crust, to fit a 9″ pie or tart pan
  1. Preheat oven to 425 degrees Fahrenheit.
  2. In a skillet, heat butter until melted.  Add chopped leeks and thyme.  Sauté on medium heat until leeks have softened, about 10 minutes (watch carefully because they can burn quite easily).  Place in a bowl and let cool.
  3. Roll out pie crust to fit a 9″ tart pan or pie plate.  Crimp edges so it looks decorative.  Use a fork to prick a few small holes in the bottom of the crust.  Bake crust for 5 minutes.  Remove from oven and set aside.
  4. In a large mixing bowl, combine eggs, cream, cheese, ham and cooled leek mixture.  Stir until thoroughly combined.  Season with fresh ground black pepper.
  5. Pour egg mixture into pie crust.  Bake for 30 to 40 minutes, or until custard has set in the middle and the top is beginning to brown.  
  6. Let cool for 15 minutes before serving.

Bon Appétit and Enjoy!

 

Leek and Ham Tart with a green salad

Leek and Ham Tart with a green salad


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Beef, Barley and Mushroom Soup

26 10 2008

Now that the weather is getting cool, soups are a great way to keep warm.  Barley is grown all around the world and it’s the fourth largest grain crop after corn, rice and wheat.  It is abundant in North America and a major source of animal feed.  However, the best known use of barley is in beer production.  Barley is readily available at most grocery stores, either in small bags or in bulk and is an economical way to add body to a soup. I prefer pearl barley, which should be clearly labelled on the package. If you can’t locate barley, you can substitute long grain rice.

This recipe can easily be adapted to become vegetarian: use vegetable stock, eliminate the beef, add an extra 1/4 cup of raw barley and some extra mushrooms.

Beef, Barley and Mushroom Soup

Makes approximately 8 cups

(Can be adapted to be VEGETARIAN)

  • 12 to 14 oz. (340 – 397 g) beef, cut into 1/2″ dice
  • 1 Tablespoon olive oil OR neutral oil, such as canola or safflower
  • 2 cups thickly sliced white mushrooms
  • 1 large carrot, peeled and diced
  • 1 large onion, diced
  • 1 stalk celery, diced
  • 2 teaspoons finely chopped fresh thyme
  • 1 clove garlic, chopped
  • 6 cups (1.5 L) low-sodium beef stock
  • 1 Tablespoon Worchestershire sauce
  • 3 Tablespoons tomato paste
  • 3/4 cup pearl barley
  • Salt and pepper, to taste

  1. In a large stockpot or enameled cast iron pot, heat oil on medium high heat.  Add beef cubes and sauté until browned on all sides, about 2 minutes.  Remove beef from pot and set aside.
  2. Add mushrooms, carrot, onion and celery to pot.  Sauté until all vegetables are softened, about 5 to 7 minutes.
  3. Add garlic and thyme.  Cook another 30 seconds and add Worchestershire sauce and tomato paste.  Stir until combined.  Return beef to pot.
  4. Add stock.  Bring to a simmer and add barley.  Cover pot and cook until tender, about 30 minutes.
  5. Season with salt and pepper and serve.

Bon Appétit and Enjoy!

Beef, Barley and Mushroom Soup

Beef, Barley and Mushroom Soup


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Corn Scallop

15 10 2008

Corn scallop is classic comfort food.  I recently made it for Thanksgiving dinner and it was a hit.  It’s quick and easy to prepare and can be assembled in advance and baked when guests arrive, allowing you to focus on other last-minute tasks.  I was fortunate enough to find some local corn (likely the very last of the season) but you can easily use canned or frozen corn if it’s no longer available fresh in your area.  It’s an appropriate dish for both summer and early fall.

This makes quite a bit of casserole, about enough for 10 as a side dish, assuming there will be other vegetables and side dishes as well.

Corn Scallop

Makes about 10 servings as a side dish

(VEGETARIAN)

  • 14 fl. oz. (398 ml) can creamed corn
  • 2 cups corn (about 3 cobs of roasted, grilled or boiled corn)
  • 1/2 cup diced red pepper 
  • 2 eggs
  • 1 cup evaporated milk (NOT sweetened condensed milk)
  • 2 Tablespoons butter, melted
  • 1/2 medium onion, finely diced
  • 2 cups crushed unsalted soda crackers (1 sleeve of crackers)
  • 1 cup grated swiss cheese (Emmental, gruyere, etc)
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Butter a casserole dish and set aside.  In a large mixing bowl, add all ingredients and stir until well combined.
  3. Pour mixture into casserole dish and bake for 45 minutes to 50 minutes or until cheese is bubbling and it’s starting to brown.  
Variations:
  • You could add some chopped jalapenos or other hot peppers to spice it up a little.  
  • If you’re serving non-vegetarians, it can be adapted into a heartier main course by adding some chopped ham or bacon.

Bon Appetit and Enjoy!

Corn Scallop. Not the most elegant looking dish but tasty nonetheless!

Corn Scallop. Not the most elegant looking dish but tasty nonetheless!


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Kitchen Tip of the Week – Melting Chocolate

14 10 2008

It’s the day after Thanksgiving and I’m in recovery mode from a weekend of cooking and good eating so I’m keeping things simple. Today’s tip is one that can be used for baking and dessert preparation throughout the year: melting chocolate.  Plus, I’m including a delicious recipe for chocolate pudding that is low in fat! Or at least lower in fat than regular pudding, which usually calls for eggs and cream.  Cornstarch is the secret ingredient, making the pudding taste thick and rich with out excessive amounts of fat.  Perfect for those of us who had too much turkey and pumpkin pie over the weekend!

Tips for Melting Chocolate

Chocolate will burn very easily if exposed directly to heat so you can’t just throw it in a pot and turn up the burner.  It has to be melted with indirect heat, which can be done in the microwave or with a double boiler.  Chopping the chocolate first helps it melt faster.

Microwave Method: Chop your chocolate into chunks and put into a microwave safe bowl.  On medium power (5), heat for 1 minute.  Check chocolate and stir.  Return to microwave and heat on medium for another minute and check again.  Repeat until chocolate is shiny and melted (the length of time will depend on how much chocolate you have and how powerful your microwave is).  Note: it is possible to burn chocolate in the microwave so don’t just put it in for 5 minutes without checking on it!

Stove-top Method: If you have a double-boiler pot, that’s great but it’s not necessary. You can easily improvise using a regular saucepan and a metal mixing bowl.  Pour about 2-1/2″ of water into the saucepan and heat until it is simmering gently (not a hard boil).  Place a metal mixing bowl over the boiling water and put your chopped chocolate into the bowl.  Make sure the bowl isn’t touching the water. Stir chocolate until it melts, holding the bowl steady if necessary (wear an oven mitt – the bowl may get hot!). Watch the steam – water will ruin your melted chocolate (see below).

An improvised double-boiler, using a saucepan and metal bowl

An improvised double-boiler, using a saucepan and metal bowl

You can use your favourite chocolate for melting but avoid using chocolate chips if you want your chocolate to melt smoothly. They are designed to keep their shape while baking in cookies and contain an ingredient to keep them from melting completely.

Make sure no water gets into your chocolate as it’s melting.  It will ‘seize’, meaning it will turn lumpy and grainy.  If water does accidentally get into the chocolate, you can try to save it by adding vegetable oil or vegetable shortening to it and stirring until combined.

‘Tempering’ the chocolate is a technique that prepares the chocolate for dipping or coating items so it retains a gloss.  For detailed instructions on tempering chocolate, check out Tempering Instructions from Godiva Chocolatier.

Chocolate Pudding

This is a great alternative for people who can’t eat eggs, as well as anyone who wants to avoid the high fat content in traditional custard-based puddings.  It’s so creamy and chocolate-y, you won’t even miss the eggs and cream!

Makes 4 servings

  • 1/2 cup sugar
  • 2/3 cup cocoa powder
  • 3 Tablespoons cornstarch
  • 1 teaspoon flour
  • Pinch of salt
  • 2 cups milk (low fat is ok)
  • 1 Tablespoon strong coffee OR coffee liqueur such as Kahlua
  • 1/2 cup melted chocolate (about 5 oz. before melting)
  • 1 teaspoon vanilla
  • 1 teaspoon butter
  1. In a large saucepan on medium heat, whisk together sugar, cocoa powder, cornstarch, flour and salt with 1 cup of the milk.  Whisk hard until all of the cocoa powder has dissolved.
  2. Stir in the remaining 1 cup of milk, coffee, melted chocolate and vanilla.  Whisk briskly so the melted chocolate stays smooth and is thoroughly incorporated.
  3. Simmer the pudding mixture on medium-high heat, stirring continuously until it becomes quite thick, about 5 minutes.  At the last minute, whisk in the butter. Pour pudding into individual cups (see below for serving suggestions).  Refrigerate for at least 2 hours before serving.

Serving suggestions:

  • Pour into individual martini glasses, wine glasses or other attractive glassware.
  • Pour into small bowls or ramekins.
  • You can layer pudding with crumbled cookies in a glass serving dish for an attractive presentation.
  • Sprinkle with chopped nuts, shaved white chocolate, your favourite fruit or berries, a dollop of whipped cream, etc.
  • Instead of coffee or coffee-liqueur, use orange-flavoured liqueur such as Grand Marnier.  Garnish with a tangerine or clementine slice.

Bon Appetit and Enjoy!

Chocolate pudding garnished with chopped nuts and hazelnut biscotti

Chocolate pudding garnished with chopped nuts and hazelnut biscotti


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