Month: June 2011 (Page 4 of 4)

By Chef Brian Adornetto

Here’s a beautiful and unusual treat that will impress your family and friends far more than a plate of ‘break-n-bake’ cookies, yet isn’t much more labor-intensive. Save that break-n-bake dough for an occasion when you’re surrounded by people you don’t like. 

Ingredients

• 8 ounces good quality dark chocolate, chopped (i.e. Ghiardelli, Valrhona)
• 6 tablespoons heavy cream
• 2 teaspoons imported balsamic vinegar
• Cocoa powder to dust
• Powdered sugar to dust

Place chopped chocolate in a medium bowl. Bring cream to a simmer and pour over chocolate, stirring until smooth. Stir in the balsamic vinegar. Cool the chocolate in the refrigerator for about 1 hour, until firm and moldable.

Remove from the refrigerator and, using a teaspoon, scoop out the chocolate. Use your fingers to shape into cherry sized balls. Set the chocolate balls on a parchment-lined tray.

Place about a ¼ cup of cocoa powder on a plate. On a separate plate, place about a ¼ cup of powdered sugar. Place a few truffles at a time in the cocoa powder and roll the truffles around to coat. Return the coated truffles to the tray. Do the same with a different group of truffles; this time in the powdered sugar. Continue with the remaining truffles so that when finished, half will be coated in cocoa and half will be in powdered sugar.

Place the truffles in an airtight container and they can be stored up to 2 weeks.

Did you know that Chef Brian Adornetto is also a freelance writer? Click here to check out one of his food-focused articles!

By Chef Brian Adornetto

The season of WAY TOO MUCH zucchini is quickly approaching, so we figured you’d need a really good recipe or two. Chef Brian Adornetto keeps it simple and delicious with this gorgeous side dish, which can be served as a salad, tossed with pasta, or even used as a condiment. We’re thinking atop a grilled Italian Sausage? You’re probably more creative than we are, so go forth, cook, and create!

Ingredients

• 1/3 cup olive oil
• 5 large zucchini (about 2 pounds), halved and cut ¼ inch thick
• 3 garlic cloves, thinly sliced
  ¼ cup red wine vinegar
• Salt
• Freshly ground black pepper
• ¼ cup fresh basil, cut into chiffonade
• ¼ cup fresh mint, cut into chiffonade
• Crushed red pepper (optional)

1.) Pour the oil into a large pan over medium-high heat. Add zucchini and sauté until golden (work in batches if necessary). 

2.) Add garlic and cook until fragrant. Use a slotted spoon to transfer the zucchini and garlic to a medium bowl.

3.) Drizzle with vinegar and season with salt, pepper, basil, and mint. Toss gently to coat.

4.) Cool to room temperature. Cover and marinate in the refrigerator overnight. Allow the vegetables to come to room temperature before serving.