Chocolate Cupcakes

Ingredients

Cupcakes
1 1/4 cups flour, sifted
1/2 teaspoon baking soda, sifted
1/4 teaspoon salt
8 tablespoons unsalted butter, room temperature
1 1/4 cups sugar
2 large eggs, room temperature
1 1/4 teaspoons vanilla extract
1 cup whole milk, room temperature
1/2 cup cocoa powder, sifted

Ganache frosting
1/2 cup heavy cream
1 cup (6.4 oz) semisweet chocolate chips

Method
For the cupcakes
Preheat the oven to 350 degrees. Line a standard cupcake pan with 12 baking cups, and a second pan with 6 baking cups.

Sift together the flour, baking soda and salt on a sheet of wax paper or parchment paper.

Place the butter in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; beat on medium speed until well incorporated.

Add the eggs one at a time, mixing slowly after each addition.

Combine the vanilla extract and milk in a large liquid measuring cup.

Reduce the speed to low. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated. Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.

Add the cocoa powder, beating (on low speed) just until incorporated.

Use a standard-size ice cream scoop to fill each cupcake paper with batter, so that the wells are two-thirds full. 

Bake for 18 to 20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.

Frosting
Lay a large piece of wax paper on the work surface.

Combine the heavy cream and chocolate in a medium heatproof bowl. Fill a medium saucepan with an inch or two of water and place over medium-low heat. Place the bowl over the saucepan and let the mixture melt, stirring until it is shiny and smooth.

Remove the bowl of chocolate ganache from the saucepan; let it cool slightly, for 2 to 3 minutes. Working with 1 cupcake at a time, carefully dip each cupcake top in the warm ganache, twisting your wrist as needed to make sure the cupcake top gets completely coated. To prevent drips, quickly turn the cupcake right side up and place on the wax paper. Allow the ganache to set for 5 minutes before serving.

(If the cupcakes are dipped once, you'll have about 1/2 cup of ganache left over.)

Shelly's Note: I haven't tried the ganache frosting yet, but it's got to be good. Alternatively, you can use the recipe on the back of the Hershey's cocoa powder box or the recipe from the Chocolate-Frosted Ice Cream Roll, or whatever your favorite frosting is!

Adapted from the ladies at Georgetown Cupcake.

Chocolate-Frosted Ice Cream Roll

Ingredients

Cake

1/2 cup all-purpose flour

1/3 cup cocoa

1 tsp baking powder

1/4 tsp salt

4 eggs, separated

3/4 cup sugar

1/2 tsp vanilla extract

1/4 tsp almond extract (we've always left this out)

1 quart vanilla ice cream, softened (or use whatever flavor strikes your fancy)

Frosting

1/4 cup butter or margarine, softened

3 Tbsp milk

3 Tbsp cocoa

2 cups sifted powdered sugar

1 tsp vanilla extract

Method

Grease a 15- x 10- x 1-inch jellyroll pan. Line pan with paper; grease paper, and set pan aside.

Sift first 4 ingredients together; set mixture aside.

Beat egg whites (at room temperature) at high speed of an electric mixer until foamy. Gradually add sugar, beating until soft peaks form. Set aside.

Beat egg yolks until thick and lemon colored; stir in flavorings. Fold yolk mixture into egg white mixture; then gently fold in flour mixture. Spread batter evenly in the prepared pan. Bake at 350F for 12 minutes.

When cake is done, immediately loosen from sides of pan and turn out onto a damp towel. Peel off waxed paper. Starting at wide end, roll up cake and towel together; cool on wire rack, seam side down, 30 minutes.

Unroll cake; remove towel. Spread ice cream evenly over cake. Gently roll cake back up; carefully place on a large baking sheet, seam side down. Freeze until ice cream is firm.

While the cake is freezing, make the frosting. Combine all ingredients; beat until firm. Yield: enough frosting for one cake roll.

Frost cake with chocolate frosting; freeze until serving time. Yield: 8-10 servings.

Shelly's Note: This has been the traditional Tennant Family Birthday Cake Recipe since about the time the cookbook was written. The fact that you can personalize it with your favorite ice cream always made it that much more special! This is also one of the best frosting recipes I've ever tasted.

From Southern Living: 1984 Annual Recipes, p. 200

Ramsay's Curried Chickpea Samosas

Ingredients

Samosa pie dough

Scant 1 2/3 cups (225g) all-purpose flour, plus extra to dust

1 1/2 tsp (7.5ml) fine sea salt

1 Tbsp (15ml) melted butter (or oil)

5-6 Tbsp (75-90ml) warm water

Vegetable oil, for deep-frying

Filling

2 Tbsp (30ml) vegetable oil

1 tsp (5ml) hot curry powder, or to taste

1 tsp (5ml) garam masala

1/2 tsp (2ml) ground cumin

1/2 tsp (2ml) ground turmeric

1 small onion, peeled and miced (we used one small shallot)

1 garlic clove, peeled and minced

1-inch (2.5cm) piece of gingerroot, peeled and grated (we used a couple dashes of ground ginger)

1 green chile, seeded and minced

14oz (400g) can chickpeas, rinsed and drained

generous 3/4 cup (200ml) water

1/2 tsp (2ml) sea salt

scant 1 cup (100g) peas, thawed if frozen, blanched if fresh

juice of 1/2 lemon, or to taste

Method

To make the dough, combine the flour and salt in a large bowl. Make a well in the center and add the melted butter and 5 Tbsp (75ml) warm water. Mix with a round-bladed knife to form a dough, adding another 1-3 tsp (5-15ml) water if the mixture seems too dry. Tip onto a lightly floured counter and knead for 5 to 10 minutes to a smooth dough. Wrap in plastic wrap and let rest in a cool part of the kitchen for at least 30 minutes.

For the filling, heat the oil in a wide skillet or wok. Add the curry powder, garam masala, cumin, and turmeric and cook, stirring, for 30 seconds. Next, add the onion, garlic, gingerroot, and chile and cook until the onion is softened and the spices are fragrant, about 4 to 5 minutes. Tip in the chickpeas, then add the water and salt. Cook, stirring gently, until most of the water has been absorbed, then take off the heat. Stir in the peas and lemon juice to taste. Transfer to a bowl and let cool completely.

Divide the dough into 6 or 7 equal pieces. Now roll out the dough and cut out a circle, 4 1/2-6 inches (12-15cm) in diameter. Cut each in half to give 2 semicircles. Working with one at a time, brush the edges with a little water, then fold the semicircle in half to join the cut edges and form a cone shape. Press the dampened edges together to seal, then holding them together, open up the cone and spoon in some chickpea filling, to 5/8 inch (1.5cm) from the top. Brush the curved edges lightly with water and press these together to seal. Place on a tray lined with baking parchment. Repeat to make the rest of the samosas.

Head a 2 1/2-inch (6cm) depth of oil in a deep heavy saucepan or wok over medium heat to 350-375F (180-190C). To test, drop a bread cube into the oil; it should sizzle on contact. Deep-fry the samosas in batches until golden brown and crisp, 6 to 8 minutes. Drain on a dray lined with paper towels and keep warm in a low oven while cooking the rest.

Shelly's Note: Though a lot of work, this is an incredibly fun project to do as a family on a weekend. If you have a pasta roller, using that to roll out the dough before cutting it into circles makes easy work of it. Ramsay says that they can also be baked if given a generous brushing of melted butter - we haven't tried that yet, but I'm sure it would work out great and be a much healthier option. If you are deep-frying, make sure the oil isn't too hot, because the samosas will overcook in minutes. Serve with butter chicken or any kind of Indian sauce or curry for a fantastic meal.

Ramsay's Molten Chocolate Cake (Hot Chocolate Fondant)

Ingredients

4 Tbsp (50g) unsalted butter, plus extra to grease

2 tsp unsweetened cocoa, to dust

2 oz (50g) good-quality bittersweet chocolate (minimum 70% cocoa solids)

1 large egg

1 large egg yolk

1/3 cup (60g) superfine sugar

1/3 cup (50g) all-purpose flour

Method

Heat the oven to 325F (160C). Grease two large ramekins, about 3 inches (3.5cm) in diameter, then dust liberally with cocoa.

Slowly melt the chocolate and butter in a small bowl set over a pan of hot water, then take off the heat and stir until smooth. Let cool for 10 minutes.

Using an electric whisk, whisk the whole egg, egg yolk, and sugar together until pale and thick, then incorporate the chocolate mixture. Sift the flour over the mixture and gently fold in, using a large metal spoon. Divide between the ramekins and bake for 12 minutes. Turn the chocolate fondants out onto warmed plates and serve immediately.

Shelly's Note: While of course it's always best to follow his recipes exactly, I've used Baker's semisweet baking chocolate, regular sugar, and left out the unsweetened cocoa just out of necessity and/or ease and they've always turned out amazingly. Be very careful not to overcook them; once they become full cake they've lost their magic.

From Gordon Ramsay Makes it Easy.

Ramsay's Spanish Meatballs

Ingredients

Spanish Meatballs:

1lb (500g) good-quality ground beef (we used turkey)

1 onion, peeled and very finely minced (we used 1 shallot)

1 garlic clove, peeled and minced

3/4 cup (50g) white bread crumbs

1oz (25g) Manchego (or cheddar), grated

2 Tbsp (30ml) chopped Italian parsley, plus extra to finish

Sea salt and black pepper

1 large egg, lightly beaten

2 Tbsp (30ml) olive oil

Tomato Sauce:

2 Tbsp (30ml) olive oil

1 onion, peeled and very finely minced (we used 1 shallot)

1 garlic clove, peeled and minced

1/2 cup (120ml) dry white wine (we used white grape juice)

2 x 14oz (400g) cans chopped tomatoes

Generous 1/3 cup (100ml) water

1-2 tsp (5-10ml) superfine sugar (regular works fine if needed)

Method

To make the meatballs, mix the ground beef, onion, garlic, bread crumbs, cheese, and chopped parsley together in a large bowl until evenly combined. Season well with salt and pepper and add the beaten egg to bind, mixing with your hands. Break off a small piece of the mixture, shape into a ball, and pan-fry in an oiled pan until cooked, then taste for seasoning. Adjust the seasoning of the uncooked mixture as necessary.

With damp hands, shape the mixture into about 16 meatballs, trying not to press them too tightly. Place on a large plate, cover with plastic wrap, and chill for at least 30 minutes to allow them to firm up.

Meanwhile, make the tomato sauce. Heat the olive oil in a skillet, add the onion and garlic, and cook gently until lightly golden. Increase the heat slightly and pour in the wine. Let bubble until reduced by half, then stir in the chopped tomatoes, water, and sugar. Season with salt and pepper. Simmer for 10 to 15 minutes until the tomatoes are soft, then remove the skillet from the heat.

To cook the meatballs, heat the olive oil in a large, wide pan. Add the chilled meatballs and pan-fry for 5 minutes, turning frequently, until browned all over. Pour the tomato sauce over them and simmer for another 10 to 15 minutes until the meatballs are cooked through.

Divide the meatballs and tomato sauce between warm bowls and sprinkle with chopped parsley to serve.

Shelly's Note: Because they're Spanish meatballs, Ramsay suggests they be served with rice or a crusty bread. However, we love them as Italian meatballs, so we just serve them as you would do regular spaghetti and meatballs. Also, the sauce has a tendency to lose its water during the first cooking, so if you pour in a good splash of water at the same time you put the meatballs in it'll all even out.

From Gordon Ramsay's World Kitchen.

Ramsay's Chicken Pot Pie

Ingredients

3 1/2 Tbsp (50 ml) butter

1 large onion, peeled and chopped (we use 1 shallot)

3 celery stalks, trimmed and diced

1 large carrot, peeled and chopped

1 large potato, peeled and diced (just due to preference, we left this out)

Generous 1/3 cup (50g) all-purpose flour, plus extra to dust

2 cups (500 ml) chicken stock

Generous 1 cup (250 ml) light cream

Sea salt and black pepper

1 lb (500g) skinless, boneless chicken breasts, cut into bite-size pieces

10oz (300g) good-quality ready-made all-butter puff pastry

1 medium egg mixed with 1 Tbsp (15ml) water (egg wash), to glaze

Method

Melt the butter in a large, wide pan and add the onion, celery, carrot, and potato. Saute gently for 10 minutes or until the vegetables are soft. Add the flour and stir well. Cook, stirring frequently, for another 2 minutes to cook out the flour.

Pour in the stock and cream and season well with salt and pepper. Bring to a simmer and cook, stirring, for about 5 to 10 minutes until thickened. Add the chicken and simmer for 5 minutes or until the pieces are just cooked through. Taste and adjust the seasoning. Take the pan off the heat and let cool slightly.

Preheat the oven to 400F (200C). Spoon the chicken filling into one large or 4 individual pie dish(es) to fill to just below the rim(s). Roll out the puff pastry on a lightly floured counter to a large circle, 1/8 inch (3mm) thick. Cut out a circle (or 4 small ones) large enough to form pie lid(s).

Reroll the trimmings and cut long strips to fit around the rim of the dish(es). Brush the rim(s) with water, position the pastry lid on top and crimp the edges to seal. If you wish, decorate the top of the pie with leaves cut from the pastry trimmings. Brush the pastry with egg wash to glaze.

Bake the pie in the oven for 40 to 50 minutes or until the pastry is golden brown and the filling is bubbling hot. Let stand for a few minutes before serving.

Shelly's Note: We halved the recipe to fill two ramekins without a problem. The taste of this pie is absolutely amazing - so pure, flavorful, cozy, and filling without feeling the least bit heavy.

From Gordon Ramsay's World Kitchen.

Soy Sauce and Lemon Juice Chicken Wings

Ingredients

30-40 fresh chicken wing sections, washed

Soy sauce

Lemon juice

Method

Place the chicken wings into a roasting pan in a single layer. Pour the soy sauce and lemon juice over the wings in the ratio of 2 parts soy sauce to 1 part soy sauce. The liquid should fully cover the bottom of the whole pan and come up to about 1/4 - 1/3 of the way up the wings. Remember that water is going to come out of the chicken and add to the liquid.

Put the wings a couple of inches under the broiler and broil the wings on high heat. Using a pair of tongs, flip the wings every 20 minutes until the wings have a nice dark color and the skin is just crispy, about 1 hour in total. The secret is to never, ever rush; let the chicken wings cook as long as they need to and flip as often as needed.

Shelly's Note: If you're using frozen chicken wings, wash the ice off them first and be aware that a lot more water is going to come out of frozen wings during cooking, so lessen the amount of soy sauce and lemon juice you pour. This recipe is extremely simple, particularly for the amount of taste is has. This is a perfect meal to bring to parties as well as cook at home when you don't want to fuss over dinner too much.

Created by Don Tennant for his family when we were all in Hong Kong.