Theonistas Unite!

Braised Beef Short Ribs with Phinney Coffee Dark Chocolate in Red Wine Reduction

Active time: 1 hr
Start to finish: 6 hr
Servings: Makes 4 servings.

ingredients:

For Short ribs

• 4 (8-oz) bone-in beef short ribs
• 1Tbsp vegetable oil
• 3/4 tsp fine sea salt
• 1/2 tsp black pepper
• 4 medium carrots, finely chopped
• 1 medium onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 (14-oz) can puréed tomatoes
• 1 1/2 cups dry red wine
• 4 cups brown beef or veal stock
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 Tbsp red-wine vinegar
• 1 Tbsp balsamic vinegar
• 2 Tbsp 3400 Phinney Coffee dark chocolate (or to  taste)

For Vegetables

• 1 medium onion finely chopped
• 1 1/2 Tbsp unsalted butter
• 1 Tbsp red-wine vinegar
• 2 cups chicken stock
• 4 medium carrots, cut diagonally into 1 1/2-inch pieces
• 3 thick bacon slices cut crosswise into 1/4-inch pieces
• 8 medium fresh white mushrooms chopped

3400 Phinney Bread & Chocolate Bread Pudding

Ingredients:

• 1 pound or 4 1/2 cups stale bread coarsely/meduim crumbled
  (can be brioche, corn bread, or challah - whatever you have on hand)
• 1 cup heavy cream
• 3/4 cup sugar
• 1/2 teaspoon salt
• 2 cups of 3400 Phinney Bread & Chocolate, broken
• 2 ounces cocoa nibs
• 1/2 teaspoon coarse black pepper
• 2 large eggs + 2 additional egg yolks
• 2 cups milk
• 1 tablespoon vanilla extract

Preparation:
Break up  bread into rough chunks by hand. Bring cream to a boil with sugar and salt, stirring constantly. Remove from heat, then stir in the chocolate until melted.
Whisk eggs and yolks in separate bowl, then add milk and vanilla extract. Combine egg mixture with chocolate liquid, black pepper and nibs.  Stir in bread chunks and pour mixture into generously buttered, 2-quart baking dish. Refrigerate pudding for 2 hours, gently stirring and pressing the bread down into the liquid every now and then.

Make a water bath: Place the pudding dish inside a larger dish in oven and fill outer pan with an inch of water, taking care not to get any water into the pudding. Bake at 350 degrees for about 1 hour or until center is firm to the touch. Remove from oven and water bath. Let pudding cool for 30 minutes.

This pudding can be covered and refrigerated for several days, then reheated in the microwave or oven. Serve it with the Naughty Liquor Sauce and freshly whipped cream.

Naughty Liquor Sauce…
1 stick (8 tablespoons) unsalted butter
1 cup sugar
1/4 cup Kahlua ( dark rum or amaretto are good alternatives)
2 tablespoons water
1/4 teaspoon salt
1 large egg

In a heavy-bottomed saucepan, melt butter over low heat. Stir in the sugar, hooch, water, and salt. Cook, stirring constantly, until sugar is completely dissolved and the mixture is cohesive and well blended. Remove from heat and set aside.
Whisk egg until it’s frothy, then whisk it with gusto into the hot sugar and liquor. Cook sauce over medium heat, stirring gently until it’s simmering. Cook until it thickens (approximately 1 minute). If there are any little lumps, just push the sauce through a strainer.

This sauce will keep for several days in the refrigerator and can be reheated on the stovetop or in a microwave.

3400 Phinney Coconut Curry Chicken

ingredients:

• 8 boneless skinless chicken thighs
• 1 medium onion, finely chopped
• 1 red pepper, finely chopped
• 8oz curry simmer sauce (we like Ethnic Gourmet’s Delhi Korma)
• 2 cups chicken stock
• 1 ounce 3400 Phinney coconut curry
• 4 ounces grated carrot
• 1 cup brown rice (or more if you like)
• 2 tablespoons chopped parsley
• Salt and pepper to taste

Roast chicken thighs with onion and pepper in a 400˚ degree oven for
20 minutes. Meanwhile, prepare brown rice according to package directions. Warm the curry sauce, thinning it out with 1 cup of chicken stock and grate in 1/2 of the chocolate serving. Stir in grated carrot. Continue to heat sauce and adjust the stock/sauce/chocolate ratio to your taste. When the sauce ratio is perfected, pour over the chicken and bake for another 10 minutes at 350˚. Salt and pepper to taste. Serve chicken over brown rice with parsley garnish.

Go Goat!

This is an awesome compendium of the hows-wheres-whys of using and finding goat dairy products, and includes a recipe for Goat's Milk Fudge. A lovely pastry chef I know makes a to-die-for Goat's Milk Caramel and I have to say the added subtle tang in a rich, true caramel could send a foodie just over the brink of bliss (well, me at least!) Here is a goaty little slideshow from Redwood Hill Farms, also courtesy of Ethicurean. In my previous life as a Whole Foodie, I had the privilege of touring the Port Madison goat dairy on Bainbridge Island and it was truly an enlightening and delicious experience.  Enjoy!

postscript: redonkulous baby goat movie clip from cuteoverload. Goats are in the cosmic consciousness today apparently.

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Mango Power Girl Strikes Again! Chocolate Pumpkin Spice Cake

This tart is festive and gorgeous- just perfect for holiday parties. I an envisioning a cake plate just stacked with tiny individual tartlet versions of this yummy recipe. I love the simplicity of the ingredients, and the rich pairing of chocolate and pumpkin. Four bonus megastars for transcending the dreaded "Pumpkin Pie Spice" and reaching for some sassy flavors on the spice rack.

The Classic Box of Chocolate Redefined - and not just for Valentine's Day!

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If your in the mood for a little DIY, this Fudge Bar recipe looks simple yet effective. To Theo-fy, replace the unsweetened sugar with the Theo Origin Bar of your choice, and reduce sugar accordingly. For example, if you are using a 75% cocoa bar, 25% is going to be sugar. Since 4 ounces of chocolate are called for, 25% is one ounce, therefore, you can reduce the granulated sugar by 2 tablespoons and off you go.

Just a spoonful of chocolate...

These gorgeous spoon size madeleines were originally posted by food blogger Applemint, and Theofied by local blogger Mango Power Girl. Check out all the lovely glamor shots on her Flickr! Thanks for thinking of your friendly neighborhood Chocolatiers!I can't wait to try this recipe myself! 

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I just discovered this decadent recipe from Danielle at Habeas Brulee. I'm not enough of a candy artiste to pull it off myself, but I hope I can inspire others to attempt it (and then share with me!) This is just one of many interesting recipes, chocolaty and otherwise, worth checking out. A lovely site!