A note from John:
Maybe during these unusual times, we need to treat ourselves a little. Here is the recipe I discovered for Chocolate Ganache Tart that I mentioned in the article. Feel free to switch it up and use a graham cracker crust or a typical tart crust if desired. I thought using the nuts was a wonderful idea for those avoiding gluten, plus it is so easy. I am sending along a picture of my results. I hope you Enjoy!!
Chocolate Ganache Tart - recipe adapted from Bon Appetit’s version
Lightly butter a 9” to 12” tart pan with a removable bottom. Cut a piece of parchment paper to fit and place in bottom.
Melt 4 Tbsp of butter
Take 2½ cups of nuts (I used a blend of walnuts and pecans) and pulse them in a food processor until very finely chopped.
Add 6 Tbsp sugar and ¾ tsp salt and pulse until mixed in.
As food processor is running, stream in the melted butter and blend until it clumps together somewhat and has a gritty texture.
Place the nut mixture into the tart pan. Use fingers to evenly press into a firm crust going part way up the sides.
Bake in a preheated 350 oven for 20 - 25 minutes or until golden brown. Let cool.
Tip: Let cool to room temperature before filling the crust or the ganache may separate from the crust.
Take 12 oz of bittersweet chocolate and finely chop. Place in a medium sized mixing bowl and set aside.
Place 2 Cups of heavy cream into a small heavy bottomed saucepan and slowly bring to just a simmer over medium low heat. As soon as it begins to simmer around the edges, carefully pour over the chocolate and let sit for 4 to 5 minutes.
While waiting, dice 6 Tbsp of butter into small pieces. Once the chocolate has been allowed to sit with the heated cream, add the room temperature butter to the chocolate and cream and blend with a rubber spatula until glossy.
Pour into the prepared and cooled crust. After it chills for at least an hour, sprinkle between ½ and 1 tsp of salt flakes or kosher salt over the top. The saltiness pairs so well with the velvety smoothness of the chocolate.
I find it kept well, which is good because this is extremely rich. A very thin slice with a dollop of whipped cream is all one needs. YUM!!
Crock pot beef with a mushroom simmer sauce and beef broth 4-5 hrs. When done, shred and throw back in crock pot.
Sautéed red onions in veg oil with salt for a few minutes. (Boil the pasta) Then throw in mushrooms for five or so then put some water from the pasta, balsamic, red pepper flakes, garlic, other random Italian type seasonings and stirred up for a minute before garlic could get too hot. Add pasta.
Pappardelle soaks up the water for the most party so it’s just flavor. Then add beef on top. Takes all of about 15 minutes. Easy.
Cut Brussel sprouts in half, bathe in olive oil and roast.
Mix grainy mustard and mayonnaise, with garlic, to taste.
Take Brussel sprouts and out in bowl - take mix of mustard, mayo and garlic and mix.
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