Dayrecipe Food Community

The name of this cake derives from the flavors that are reminiscent of the classic mole, an aromatic, delicious chocolaty savory sauce that originated in Pueblo, Mexico. I have always thought that dried chiles were a surprisingly good match for chocolate, and with the addition of canela, cloves, and pumpkin seeds, the full mole flavors emerge. For a shortcut, substitute sectioned grapefruit for the orange caramel.

Makes 8 servings.

INGREDIENTS

• for the ice cream
• 4 ounces cherries, pitted
• 1 cup dry sherry
• 2 cups heavy cream
• 1 cup half-and-half
• 3/4 cup sugar
• 1/2 fresh vanilla bean, split in half lengthwise and seeds scraped
• 1/4 teaspoon almond extract
• 1/2 cup toasted sliced almonds
• 8 large egg yolks
  for the cake
• 11 ounces bittersweet chocolate, such as hawaiian vintage chocolate
• 10 tablespoons (1 1/4 sticks) unsalted butter
• 1/2 dried pasilla chile, seeded
• 1/2 dried ancho chile, seeded
• 10 tablespoons sugar
• 1/2 tablespoon canela or 3/4 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 2 tablespoons pumpkin seeds
• 9 large eggs
• 1/2 tablespoon pure vanilla extract
  for the tamarind anglaise
• 1 cup heavy cream
• 3 tablespoons sugar
• 1/4 teaspoon pure vanilla extract
• 1/4 cup tamarind paste
• 2 large egg yolks
  for the orange caramel
• 1/2 cup sugar
• 1 3/4 cups freshly squeezed orange juice

DIRECTIONS Preheat the oven to 300°F.

To prepare the ice cream, place the cherries and sherry in a mixing bowl and let soak for 20 minutes. Place the cream in a saucepan, add the half-and-half, sugar, vanilla bean and seeds, almond extract, almonds, and cherries with their soaking liquid, and bring to a boil. Whisk the egg yolks in a mixing bowl and slowly add the cream mixture while continuing to whisk vigorously. Return to the saucepan and cook over low heat while whisking continuously, until the mixture coats the back of a wooden spoon. Remove from the heat and let cool completely. Strain into an ice cream machine and freeze according to the manufacturer’s directions (discard the cherries and almonds).

To prepare the cake, melt the chocolate in a double boiler and keep warm. Meanwhile, in a small saucepan over medium heat, heat the butter until golden brown, 8 to 10 minutes. Set aside.

In the bowl of a food processor, place the chiles, sugar, canela, cloves, and pumpkin seeds and grind until superfine. In the bowl of an electric mixer fitted with a whisk, whisk together the eggs and vanilla extract on low speed. Add the chile mixture and whisk for 10 minutes longer. Add the melted chocolate, whisk to incorporate, and slowly add the butter until combined.

Pour the batter into 8 lightly oiled 4-ounce ramekins and place in a water bath. Transfer to the oven and bake for 13 to 14 minutes; the cakes will feel only slightly firm. Remove the ramekins and keep refrigerated until 1 hour before serving. Cakes are even better slightly warmed in the oven.

To prepare the anglaise, place the cream, sugar, vanilla, and tamarind in the saucepan and slowly bring to a boil, breaking up the tamarind with a wooden spoon. Whisk the egg yolks in a mixing bowl and slowly add the cream mixture while whisking vigorously. Return to the saucepan and cook over low heat, while whisking continuously, until the mixture coats the back of a wooden spoon. Strain and let cool; keep covered.

To prepare the caramel, heat the sugar and 1 cup of water in a heavy saucepan over high heat. When the sugar turns from golden brown to amber, turn off the heat and slowly whisk in the orange juice, the caramel may turn hard but it will melt again when reheated. Turn the heat back on to medium and cook for 20 minutes, stirring occasionally. Let cool completely.

To serve, place the ramekins in a shallow pan of very hot water for 1 minute. Invert the ramekins and tap on the bottom to turn out the cakes. Transfer to serving plates and bring to room temperature. Top with a scoop of the ice cream and spoon the anglaise and caramel around the cakes.

Half of the public avoid trips to the dentist due to costs. You should know that there are a number of different options when it comes to dental insurance, and typical dental insurance has been in place for years. In order to cover the growing costs of dental preventative measures and treatment, insurance can be a safe option that can cover you from routine checkups to emergency treatment. Dental care means taking good care of your teeth and structures in the mouth. Maintaining good dental care could mean the prevention of disease and avoiding costly treatments. However, when a problem does occur with our teeth or gums, proper dental care is an absolute must when it comes to keeping healthy.

Whilst none of us will deny the importance of good dental care, it can often prove costly and inconvenient. The dental system in the UK has recently seen a number of important contractual changes when it comes to the way the NHS dental system works. More and more dentists have been leaving NHS practices, making it even harder to find treatment nearby when we desperately need it.

http://www.dentalbuddy.co.uk can help by saving you money. The cost of dental treatment has increased in recent years. Since the changes to the NHS pricing system in 2006, the price for a check-up more than doubled and more complicated treatments could cost up to £198 – if you are lucky enough to get hold of an NHS dentist.

If your family is on a very low income then you may all be eligible for free dental care on the NHS. Children under 18 are also eligible for free dental treatment on the NHS. However, more and more dentists have left the NHS in recent years making it hard for families and individuals to find an NHS dentist who is willing to treat them.

If you are using a private surgery then you will benefit from a family dental plan. It is important to find the right cover for you, and they can cost as little as around £10 a week.

You have other options when it comes to dental fees, including saving and paying for your own treatments, or opting from a payment plan at your individual dental surgery. However, in general you will find that dental insurance for families can cut the cost while allowing flexibility when it comes to where you can be treated

Contact Dental Insurance and find out how they can benifit you today.

“My grandmother was a reporter in New York before she got married and moved to Montana to start a new life on a ranch,” writes Joyce Litz of Albuquerque, New Mexico. “At the time she didn’t know how to cook, and learning wasn’t easy — the place didn’t even have running water. Still, she appreciated good food, so she persevered and became a great cook. Later my grandmother taught me ranch-style cooking, a lot of which involved getting simple but flavorful, hearty meals ready in a hurry.”

Serve with diced cucumber mixed into yogurt.

Makes 4 to 6 servings.

INGREDIENTS

• 1/4cup (1/2 stick) butter
• 1tablespoon finely chopped peeled fresh ginger
• 1 1/4teaspoons curry powder
• 1/2teaspoon grated lemon peel
• 2cups small cauliflower florets
• 1/2cup diced red bell pepper
• 1/2cup chopped green onions
• 1 1/2cups long-grain white rice
• 2cups water
• 3/4teaspoon salt
• 1cup frozen peas, thawed

DIRECTIONS Melt butter in heavy large saucepan over medium heat. Add ginger, curry powder, and lemon peel; stir 30 seconds. Mix in cauliflower, bell pepper, and onions, thenrice. Add 2 cups water and 3/4 teaspoon salt; bring to boil, stirring occasionally. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is tender, about 18 minutes. Remove from heat. Mix in peas; season with pepper. Cover and let stand 5 minutes.

One of my favorite meals was made by finding some leftover meat or fish and
some cooked rice, and tossing them in a skillet with whatever caught our
fancy. When you’re good and hungry, a mixed-up quick meal tastes every bit as
good as any long pot [long-cooked dish]. And you don’t have to wait.

Makes 4 to 6 servings.

INGREDIENTS

• 1 tablespoon cooking oil
• 1/2 medium green bell pepper, chopped
• 1/2 medium onion, chopped
• 2 eggs, beaten
• 2 cups cooked rice
• leftover chicken, pork chops, hamburger, fish, shrimp, bacon, or whatever

DIRECTIONS Heat the oil in a skillet. Add the onion and bell pepper and stir-fry 3
minutes. Add the eggs and scramble. Put in the rice and your favorite meat,
stir-fry, and the aroma will get your taste buds hungry. Serve immediately
for breakfast, dinner, or supper.

Sour cream and beets are inseparable in Eastern European cooking. Here’s a fresh new way to enjoy them together.

Makes 6 first-course or 4 main-course servings.

INGREDIENTS

• 1tablespoon butter
• 2tablespoons olive oil
• 2garlic cloves, minced
• 3cups (packed) coarsely grated peeled uncooked beets (about3 large)
• 1/2teaspoon cayenne pepper
• 2tablespoons fresh lemon juice12ounces tagliatelle or fettuccine
• 18-ounce container sour cream
• 6tablespoons chopped fresh italian parsley, divided

DIRECTIONS Melt butter with oil in large nonstick skillet over medium heat. Add garlic; stir until pale golden, about 1 minute. Add beets and cayenne; reduce heat to medium-low and sauté just until beets are tender, about 12 minutes. Stir in lemon juice.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.

Drain pasta and return to pot. Stir in sour cream and 4 tablespoons parsley, then beet mixture. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with remaining 2 tablespoons parsley and serve.

Test-kitchen tip: Surgical gloves (sold at drugstores) are ideal for protecting hands from staining when working with beets. Regular kitchen gloves work well, too, but they are a little more cumbersome.