Category Archives: Gourmet Recipes

Gilded Champagne Toast

3 luxury gourmet treats for Valentine’s Day

This is the time of year where everywhere you look, you see red. Red hearts, red candy, red flowers! It’s almost Valentine’s Day! I love (no pun intended) Valentine’s Day, especially food-wise, since it’s an excuse for indulging in delicious chocolates, treats, special cocktails, and corny, heart-felt cards. This is a holiday almost designed for bakers to let their imagination free, to find the most luxurious, positively indulgent recipes, using the richest ingredients available.

baking pink cupcakes valentines-t

The problem is that you don’t get to see your honey for every meal of the day, so you really can’t stuff them full of chocolates and Valentine’s Day themed food for breakfast, lunch and dinner (admit it, you would if you could). So this year I designed a more minimalist approach (food-wise), divided in the meals where I WOULD have my sweetheart to myself. This basically consists of breakfast, and a late-night treat.

Easy Valentine’s Day Breakfast

If you’re not a morning person, then there’s no way that you’ll get up early to bake a fresh croissant in the morning.
The solution: pre-made (but unbaked) croissants.

Frozen French Croissants

They’re made in the French style, super flaky, buttery, and always bake beautifully. They come already shaped but raw, frozen and boxed, so just pop them in the oven, and wait for the aroma of fresh-baked pastries to wake up your honey.
I’m going with the mini croissant (1.5oz) version, just cause I think it’s cuter, and I’m serving it with some different kind of gourmet jams to go with, as well as cream cheese.

Evening Encounters

Chances are you’re having dinner at a fancy restaurant (who wants to slave over a stove on Valentine’s Day?), but you can have a surprise for later on. Some delicious Chocolate Rum Truffles (yum!), made luxurious Valrhona baking chocolate, with a super-special champagne toast with flecks of REAL gold! I’ve wanted to use these fabulous Edible Gold Sheets made with 23K gold forever, and this is just the occasion. Plus, it’s so ridiculously easy and fancy and glamorous! Present it in your most fancy serving platter or plate. Just follow the recipe below for the chocolate truffles, and the instructions for the Gilded Champagne Toast.

CHOCOLATE RUM TRUFFLESchocolate truffles

Makes around 30 truffles

Ingredients

Preparation

Place the chopped chocolate in a medium bowl. In a medium saucepan, boil the cream and the honey.  Slowly, pour 1/3 of this mixture over the chocolate, mixing rapidly but gently with a spatula or wooden spoon. The hot cream will slowly melt the chocolate. Keep stirring and mixing, and gradually add the remaining cream,  until you obtain a smooth and glossy texture.  Finally, stir in softened butter and Rum, and mix thoroughly. Cover the bowl with film, and chill, about 2 hours, until set.

Sift cocoa powder in a medium bowl. Line a cookie sheet with wax paper. Start rolling! Grab a small amount of the ganache (chocolate) mixture, and roll between your hands into small balls. Roll over the cocoa powder to fully cover it. Place in the cookie sheet and leave to chill in the fridge. Serve!

Gilded Champagne Toast (with real gold!)

Ingredients
1 Edible gold sheet, crumbled to flecks or dust
1 bottle chilled Rose Champagne

Preparation
Take the edible gold sheet and crumble it into small pieces or flecks
Pour the champagne into two flutes
Sprinkle gold flecks into flutes
Toast!

Gilded Champagne Toast

Happy Valentine’s Day!

Prosciutto and Truffle Thin Crust Pizza

Prosciutto and Truffle Thin Crust Pizza

Prosciutto and Truffle Thin Crust Pizza

This is one of my personal favorite pizzas.  The taste of truffles and prosciutto marry perfectly on this thin crust pizza.

Recipe from: The Kitchen at Gourmet Food World
Time: 15 minutes (not including pizza dough making)     Level: Super Simple

INGREDIENTS:

DIRECTIONS:

  • Place a pizza stone (or the flat side of a solid cast iron grill) in your oven and preheat the oven to 500 degrees.
  • With your thin crust pizza dough rolled out on your cookie sheet (refer to the thin crust pizza dough recipe) add the passata rustica and spread out with the back of a soup spoon.  The sauce is not going to cover every square inch – just add enough so it is spread out on the dough.
  • Cover with the shredded Sottocenere al Tartufo cheese and the Fresh Mozzarella di Buffala.  Don’t put too much cheese on the pizza or it will spill out all over while cooking.  Add enough to cover the pizza with a thin layer.
  • Bake the pizza in the oven for 5-7 minutes until the pizza crust is lightly browned and the cheese is all melted.
  • Remove from oven and layer the prosciutto on top of the pizza, and then lightly drizzle with some truffle oil (not that much, just a light random drizzle).  Slice and serve!

Thin Crust Pizza Dough Recipe

An easy recipe for making a perfect thin crust pizza.

Recipe from: The Kitchen at Gourmet Food World
Time: 15 minutes of work, 4 hours total with rising time    Level: Easy
Makes 4 pizza dough balls

INGREDIENTS FOR MAKING THE DOUGH:

INGREDIENTS FOR PREPPING THE FINISHED DOUGH FOR THE PIZZA:

  • Additional flour as needed when rolling out the dough
  • Corn meal for dusting the pizza tray

DOUGH MAKING DIRECTIONS:

  • Set aside in advance the 1 teaspoon of salt and 1 teaspoon of oil.
  • Clean a flat work surface.  A marble/granite counter top is preferred.  Then make a mound with the 3 cups of flour (use 4 cups of flour if this is your first time), and then make a well in the center (the yeast and water will go in that well next, so make sure the well is big enough to hold 1 cup of water).  3 cups of flour is all you need, but if this is your first time I would suggest 4 cups so your well has extra “structural support” so it doesn’t break and flood out – no worries, you’re only going to incorporate only the flour you need, not all of it.
  • Take 1/3 cup of the warm water and dissolve the yeast into it.  It’s really important that the water is between 105 – 115 degrees F, otherwise the yeast may not activate if the temperature is too low, or your may kill it if it’s too hot. Then poor the dissolved yeast mixture into the flour well along with the remaining 2/3 cup of warm water.
  • Using one hand, gradually and slowly swirl your hand in a circular motion incorporating flour from the sides of the well.  When you get a rough, sticky mass, add the 1 teaspoon of salt and 1 teaspoon of olive oil.  Continue incorporating the flour gradually until you have a soft, but not sticky mass.  Shape your dough into a ball.
  • Clean your work surface and then flour the surface generously.  Begin kneading the dough, kneading, folding, flipping and kneading until the dough is smooth and elastic. It will take about 7-10 minutes.  While kneading, if the dough sticks to your hands, sprinkle some more flour on top.  When you flip the dough, gently sprinkle some flour on the surface as needed.  If the dough feels to dry, sprinkle with some water.
  • Lightly wipe a cookie sheet with some olive oil.  Place the dough onto the sheet and cover with a damp kitchen towel and let rest for 5 minutes.  Then divide the dough into 4 pieces, cover withe a damp towel, and let rise for about 3 1/2 hours.  The dough should approximately double in size.

PIZZA MAKING DIRECTIONS:

  • Place a pizza stone in the oven (we also use the flat side of a solid cast iron cook top grill) and preheat the oven to 500 degrees F / 260 degrees C.  The oven must be preheated before placing the pizza inside, or it will not cook properly.
  • Gently sprinkle yellow corn meal to lightly cover a flat cookie sheet (one without the lips on the edge).  If you only have the one with the lips, turn it upside down and sprinkle the bottom side of the cookie sheet.
  • Lightly flour your work surface, and keep a small mound of flour on the side to use as needed.  Drop one of the dough balls on the surface and with your fingers press down to form a flat disk (or a rectangle if you want to make a flat bread shaped rectangular pizza). Flip the dough and sprinkle with some flour.  With a rolling pin roll out the dough to your preferred shape.  You’ll need to flip the dough, sprinkle with flour, and roll again approximately 3-4 times.  If you are making the traditional circular pizza shape you’ll need to stretch it with your hands at the end.  Just make sure you don’t roll out a piece that is larger than your pizza stone.
  • Place the rolled out pizza dough onto the cookie sheet sprinkled with corn meal.  Then top with your favorite sauce and ingredients.  Remember though, it’s a thin crust pizza so don’t sauce to heavily or overload it with toppings.  Open the oven (but don’t get too close, there’s going to be a lot of heat coming out when you open it) – slide your pizza onto the pizza stone in your oven, and cook for approximately 5-7 minutes – you’ll see the crust brown and the cheese is completely melted.  Remove from oven, cut and serve!
Grilled Truffle Cheese Sandwich Recipe

Grilled Truffle Cheese Sandwich

Grilled Truffle Cheese Sandwich RecipeThis super simple twist on the classic grilled cheese takes it straight from the kid’s menu to the gourmand’s favorite list.

Recipe from: The Kitchen at Gourmet Food World
Time: 5 minutes    Level: Super Simple

INGREDIENTS:

  • A hearty country white bread with a crunchy crust and soft interior, sliced to about 1/2 inch to 3/4 inch slices
  • Truffle cheese.  We recommend our Sottocenere Al Tartufo or Boschetto.  Sliced to 1/4 inch thick slices.
  • Truffle butter.  We recommend our Italian Black Truffle Butter. About a teaspoon per sandwich.
  • Clove of fresh garlic, peeled, cut in half.

DIRECTIONS:

  • Toast the bread on a grill, or broil it in the oven.  Just enough to give it a light crunchy crust.
  • Take your two pieces of toasted bread and lightly rub one side with the cut garlic.  Take the other piece of bread and spread about 1 teaspoon of truffle butter over it.
  • Lay on the sliced truffle cheese and return to a 350 degree oven for about 5-8 minutes.  Just watch it and when the cheese looks like it’s starting to melt out, it’s done.
  • Slice and serve immediately while it’s warm, gooey and truffley delicious.