Holiday Cheer

While visiting my parents for the holidays I decided to try a new holiday recipe -- peppermint bark.  I love peppermint and chocolate so I thought this would be the perfect dessert.  I made a batch and it was devoured by visiting relatives..... when I left my parents house there was not a single piece left.  I'd say this was a success!  I look forward to making it next year. 

Peppermint Bark with a Dark Chocolate Center

20 ounces white chocolate, coarsely chopped, divided
30 peppermint candies, crushed, divided
10 ounces dark chocolate, coarsely chopped
6 tablespoons heavy cream
1 teaspoon peppermint extract

1. Line a 9x12 baking pan with aluminom foil or parchment paper.

2. Melt half of the white chocolate in the top of a double boiler.  Stir frequently and scrape down the sides to make sure nothing sticks.  Spread white chocolate into prepared pan.  Sprinkle with the "dust" of the crushed peppermints.  Let chill in fridge for about 15 minutes.

3. Melt dark chocolate, heavy cream, and peppermint extract in the top of a double boiler.  Stir frequently until just melted.  Quicky pour over chilled white chocolate layer.  Spread evenly.  Chill in fridge until firm.  (I did mine for about 25 minutes).

4. Melt remaining white chocolate in the top of a double boiler.  Stir frequently and scrape down the sides.  Spread white chocolate evenly over chilled dark chocolate layer. Sprinkle larger bits of peppermint on top of melted white chocolate.  Chill in fridge for 15 minutes. 

5. Break into small pieces.

Bon appetit!

Crush the peppermints in the wrapper.

First layer of white chocolate and peppermint dusting.

All put together in the pan

Fish Sauce

This is the fish sauce I used in the Thai Pineapple Curry and Rice recipe. You can find fish sauce in most grocery stores.  Look in the International/Asian food aisle.  I bought mine at Kroger.

Deliciously sinful mashed potatoes

Everybody knows how to make the standard mashed potato dish -- boil up potatoes and mash with butter, salt, and milk.  This is a sensational twist on the standard classic..... but make sure you get in your exericse before indulging in this side dish!

Mashed Potatoes

3 large russet potatoes, peeled and cubed
1/2 stick butter
1/3 cup sour cream
1/4 cup buttermilk
1/2 tablespoon black peppercorns
3-5 whole cloves of garlic
2 large fresh rosemary sprigs

1.  Put all dairy products (butter, sour cream, and buttermilk) in a dish and allow to come to room temperature.

2.  Fill large pot 2/3 full of salted water.  Add peppercorns, whole cloves of garlic, and rosemary sprigs.  Bring to a boil.  Once boiling, remove the rosemary sprigs and add potatoes.

3. Boil potatoes until very, very soft.  Drain and put back in large pot, garlic and peppercorns still included.  Let sit and steam for 5 minutes.

4. Add dairy ingredients and mash together.  YUMMO!!!

Bon appetit!

Thai Pineapple Tofu Curry and Rice

This recipe is one of those recipes that tastes great the 'night-of' but also tastes fantastic as leftovers.  This makes it a winner in my book! 

A few side notes:  The original recipe calls for 1/4 cup red curry paste.  If you bought it at a specialty grocer you probably have ready to use or prepared curry paste, in which case a 1/4 cup will result in very mild and subtle flavor. But if you bought it at the supermarket, you probably have "concentrated" curry paste, in which case, 1/4 cup is way TOO MUCH. Check your label. This is the reason for only 1-2 tablespoons of curry paste in my version.  Also, if you want a slightly thicker sauce, mix together 1 tablespoon corn starch or flour with 1 tablespoon water and add to sauce near the end of cooking.  And, the original recipe calls for 2 cans of coconut milk but I felt that was too much.  BUT.... I always end up wanting just a bit more sauce, so maybe the perfect amount is 1 1/2 cans?  Play with it.  That's the joy of cooking!    

Thai Pineapple Curry with Rice

2 cups uncooked jasmine rice

1-2 tablespoons red curry paste

1 (13.5 ounce) can coconut milk

1/2 package Tofu, extra firm, cubed (or chicken)

3 tablespoons fish sauce

1/4 cup white sugar

bunch of sugarsnap pease (the more, the better in my eyes!)

1/2 red bell pepper, julienned

1/2 green bell pepper, julienned

1/2 small onion, chopped

1 cup pineapple chunks, drained

1.  Cook jasmine rice according to package direction. 

2.  Heat 1 tablespoon oil in a wok.  Sautee the red curry paste for a few minutes.  This will help activate all the flavors of the spices.  

3.  After red curry paste has been on the heat for a few minutes, whisk in coconut milk, fish sauce, and sugar. Bring to a boil, and cook 15 minutes.

4.  Mix the sugarsnap peas, red bell pepper, green bell pepper, and onion into the wok.  Continue cooking 10 minutes, until peppers are tender.  Remove from heat, and stir in pineapple.  Serve over the cooked rice.

5.  I prepared the tofu in a separate pan.  You can either sautee in EVOO or fry in vegetable oil.  I did the frying in oil method.  If you choose to use chicken, add chicken with red curry paste in the very beginning.  Once the chicken has cooked 3/4 through, then add the coconut milk, etc. 

Bon appetit!

Fried tofu.

Curry sauce.

Final plating.  YUM!