jump to navigation

Pumpernickel & Avocado Bruschetta April 6, 2010

Posted by Deniz Olcay in Italian Dishes.
Tags: , , , , , , , , ,
add a comment

My friend Charlie and I decided to make Bruschetta a few weeks ago. These Italian party treats were a big hit, so I decided to post the recipe for everyone to enjoy. I made the recipe a little different, by choosing pumpernickel bread, which was the only bread available at home. But what a delicious alternative it turned out to be! Enjoy!

You will need for topping

1 cup diced tomato
1 garlic clove minced
3 tablespoons of fresh chopped basil
2 tablespoons of extra virgin olive oil
1 avocado cubed
Freshly grated Parmesan cheese

You will need for bread sauce

3 tablespoons of extra virgin olive oil
Freshly cracked black pepper
Oregano
Red pepper flakes
Garlic salt

1. Chop the tomatoes (1 cup or approximately 2 tomatoes), 3 tablespoons of basil and mash one garlic and combine in a bowl.

Prep the tomato basil and garlic in a bowl

2. Cube 1 avocado, drizzle 2 tablespoons of olive oil and mix. This will be the topping for the Bruschetta, set it aside.

Add avocado and olive oil

3. Now we will make an olive oil sauce to coat the bread with. This is not an exact recipe. Add 3 tablespoons of olive oil, some red pepper flakes, oregano, black pepper and garlic salt.

Mix 3 tablespoons of olive oil, some red pepper flakes, pepper and garlic salt in a small bowl

4. Coat each slice of bread with the olive oil sauce, and place bread slices on a pan with parchment paper.

Coat each slice of bread with some of the sauce.

5. Grate fresh Parmesan cheese on the bread slices, and place them in the oven at 350F for about 5-10 minutes, until the bread gets nice and crispy.

Grate fresh parmesan cheese on the bread slices, and place them in the oven at 350F for 5-10minutes

6. Top the bread slices with the tomato and avocado mixture, and enjoy!

Top with the tomato avocado mixture and enjoy!

Light & Fluffy Chocolate SoufflĂ© April 4, 2010

Posted by Deniz Olcay in Desserts.
Tags: , , , , , , , , ,
1 comment so far

After a week of vacationing/job searching in San Diego, I am happy to report that I am back home and ready to cook a variety of delectable treats for everyone to enjoy! I decided to kick the recipes off with a bang, and tackled a recipe I have never tried before: Chocolate Souffle. One of my all-time favorite desserts, and often regarded as an extremely difficult undertaking, I was surprised with myself as I managed to recreate the recipe at home. If you have an automatic mixer your job will be much easier, however I did it the hard way to show those of you who do not have such appliances at home.

I used chocolate with 60% cocoa, but for those of you who do not like bitter chocolate, I advise using 50%. Don’t worry about the recipe not having any flour, it is not a mistake. It makes the souffle much airier and fluffier, and ensures that it does not turn into a regular brownie. Hope you enjoy this recipe as much as I did!

You will need

200 ml heavy cream
200 grams of baking chocolate (either 50% or 60% cocoa depending on your taste)
3 eggs (whites and yolk separated)
4 tablespoons of granulated sugar
1 teaspoon of vanilla essence
2 teaspoons of lemon juice
Confectioners sugar (Powder sugar)

1.Butter the ramekin and coat with a light layer of confectioners sugar. Place the ramekins in the fridge.

Butter the ramekin and coat with some confectioners sugar

2. Place some water in a pot, and turn on to medium heat. Place 200grams of the chocolate in a glass bowl or small pan, and put it over the pot, so that the water vapor melts the chocolate slowly.

Melt the chocolate by placing it in a bowl or pan, with a pot of boiling water below it

3. Once the chocolate melts, pour 200ml of the heavy cream and 1 teaspoon of vanilla essence and mix.

Once melted, pour the heavy cream into the chocolate

4. Separate the 3 egg whites and 3 egg yolks into two separate bowls. Whisk the egg yolks briefly.

Separate the egg yolks and whites into 2 separate bowls

5. Pour the 3 egg yolks into the chocolate extremely slowly, mixing continuously. Make sure the heat is turned off.

Very Very Slowly!!! Pour the egg yolks into the chocolate mixture

6. Whisk the egg whites. After the egg whites start to get creamier, add 2 teaspoons of lemon juice and 4 tablespoons of granulated sugar (slowly!), and continue to whisk. Whisk the egg whites in a bowl until they form soft peaks in the bowl. (Or just test to see if it falls when held upside down with a spoon)

Whisk the egg whites until it forms soft peaks. The egg whites should not fall off of a spoon when held upside down.

7. Wait till the chocolate mixture is at room temperature. Then pour it into the beaten egg whites very slowly. Mix slowly until it is all combined.

Wait until the chocolate mixture is at room temperature, and pour into the egg white mixture very slowly. Mix slowly.

8.Pour the souffle mixture into the ramekins (pour till the brim, so it rises nicely above the edges). Now you also want to get either a skillet or Pyrex dish, and fill it with a little bit of water, and place the ramekins inside. This will ensure the oven retains some moisture while the souffle is cooking. Place in a preheated oven at 375 F for 45 minutes.

Pour the souffle mixture into the ramekins (make sure it is up to the brim if you want it to rise and look fluffy). Place the ramekins into a skillet or pyrex dish with some water inside.

9. Sprinkle some confectioners sugar, and serve with a side of cream and confectioners sugar. Enjoy!!

Sprinkle confectioners sugar, and serve with a side of cream and sugar. Enjoy!