Homemade Nutella

homemade-nutella-recipe

What comes to mind when you think of culinary pairings that seem to make magic together, so absolutely made for each other you can’t imagine tasting one without the other?

I can think of a few right off the bat, like:

lime + ginger

basil + tomatoes

olive oil + garlic

and last but not least:

chocolate + hazelnuts.

In one of my favorite new books, The Flavour Thesaurus, author Niki Segnit writes that when cocoa became scarce and  expensive during the late 19th century, chocolate manufacturers in the Italian Piedmont “bulked out” their product with a paste of hazelnuts, which grew plentifully in the region, thus introducing to the world the taste sensation known as gianduja.

All I can say to the genius who stumbled upon this marriage of convenience is THANK YOU.

Millions of hungry, sugar loving children and their families are grateful, since the discovery eventually led to the production of Nutella, and from there, well, we all know the story.

Let’s just agree that chocolate-hazelnut spread on a piece of bread kicks the ass out of your every day PBJ sandwich.

I love the idea of making my own version of Nutella – as much as I adore the store-bought version, it can be a bit cloyingly sweet. Also when I check the label I’m a little dismayed to see that these days the spread can be ‘bulked out’ with partially hydrogenated oils.

I was inspired by a few different recipes here – one from raw food chef Ani Phyo and another from the LA Times.

After applying my appropriate tweaks, I’m happy to share the results with you. Be aware that the texture is not completely velvety smooth, like the stuff that comes out of a jar. Food processors are a wonder, but can’t completely pulverize the nuts to an ultra fine puree.

However, I enjoy the resulting texture – plus the flavor of this homemade version is so real and luscious it’s almost beyond comparison to anything you can buy.

Homemade Nutella

Yield: about 3 cups

Ingredients

  1. 2 cups toasted hazelnuts *
  2. 1/2 cup agave nectar
  3. 1/4 cup neutral vegetable oil
  4. 1/4 cup cocoa powder
  5. 1 teaspoon vanilla extract
  6. 1/4 teaspoon fine sea salt
  7. about 1/4 cup cold water

Instructions

  1. Process the hazelnuts in a food processor workbowl until they form a coarse paste. You'll need to scrape the bowl down a few times to fully incorporate.
  2. Add the remaining ingredients except the water and continue to process until somewhat smooth.
  3. Slowly drizzle in the water until you achieve a smooth, emulsified consistency, keeping in mind that you might not need all the water, or might need a bit more.
  4. Scrape the spread into a container and chill in the refrigerator until spreadable; it will keep for about a week. Bring to room temperature before spreading on toast, pouring over ice cream, or directly into your mouth...

Notes

I like the organic, neutral flavor of Omega Nutrtion coconut oil

* To toast hazelnuts, spread on a baking sheet and bake at 350 degrees for about 10 minutes, until the nuts turn light brown. I don't bother with trying to rub off the skins - I find it too much trouble and the results are about the same.

http://familystylefood.com/2010/06/homemade-nutella/

Tuscan Beer Can Chicken

FamilyStyle Food

It doesn’t need to be summer to roast a chicken on an outdoor grill – we’ve been known to get a fire started during all kinds of weather in my backyard.

I’ve posted a simple recipe for perfect roast chicken here a while ago, and it’s still the method I use when cooking a whole bird, whether inside in the oven or outdoors on the grill.

But there is no doubt that a chicken roasted on a charcoal or wood fire is like chicken nirvana – the crackly, smoke-infused skin and tender, juicy meat that comes from roasting the bird slowly over indirect heat on a grill simply makes my mouth water.

Last weekend I switched up my usual modus operandi with a variation on a classic beer can chicken recipe, inspired by grilling master Steven Raichlen.

Instead of the usual rub and beer combo, I thought it might be fun to season my chicken with Tuscan flavors like fennel, garlic and rosemary, and to use the Italian bubbly Prosecco in place of beer.

I loved it. Impaling the chicken on a can and roasting it vertically means more even cooking and there’s no need to flip the chicken over and risk tearing the precious skin.

This might become my new go-to recipe for roasting a chicken. It’s a good thing I keep plenty of the bubbly around! And plenty of rosemary, of course.

FamilyStyle Food

Tuscan Beer Can Chicken

Serving Size: Serves 4

Ingredients

  1. 1 whole roasting chicken (3 or 4 lbs)
  2. 2 tablespoons brown sugar
  3. 2 tablespoons chopped fresh rosemary
  4. 1 tablespoon olive oil
  5. 1 tablespoon coarsely cracked black pepper
  6. 2 teaspoons kosher or coarse salt
  7. 1 teaspoon fennel pollen or ground fennel seeds
  8. 1 teaspoon onion powder and garlic powder
  9. Prosecco or other sparkling wine

Instructions

  1. Set up a charcoal grill for indirect grilling by piling the hot coals on opposite sides of the grill with a drip pan or large piece of foil in between, or preheat a gas grill to medium.
  2. Put the chicken on a small sheet pan. Combine the remaining ingredients in a small bowl and rub about 3 tablespoons all over the chicken to coat it thoroughly, and put 1 tablespoon into the cavity.
  3. Poke a few holes in the top of an empty 12-ounce beer or beverage can and fill halfway with Prosecco or other sparkling wine; then carefully spoon the remaining rub into the can. (You don't need to use expensive bubbly here, unless of course you happen to be drinking from an open bottle as you start to cook, my personal preference).
  4. Center the cavity end of chicken over the can and slide it in as far as will go before carefully arranging in the middle of the grill rack.
  5. Cover the grill and cook undisturbed for an hour, checking halfway through to be sure your grill temperature remains at a constant temperature between 325 and 350 degrees, adding more coals if needed.
  6. Take the chicken off the grill when the skin is nicely crisp and brown and juices that spew out of the chicken run clear. If you want to be precise, gently insert an instant read thermometer in the thick end of the thigh, without touching bone, to get a reading of 165 to 170 degrees.
  7. Let the chicken rest for at least 10 t o 15 minutes before removing the can, carving and serving.
http://familystylefood.com/2010/05/tuscan-beer-can-chicken/

Strawberry and Cream Trifle

When a gorgeous slice of cake appears in front of you, tall and gloriously layered, which part is your fork most attracted to?

Much like preferring certain parts of a chicken over others – I’m a thigh girl, in case you’re wondering – I’ve noticed how people like to eat their cake. Some people avoid extraneous fluff, frosting or filling and zero in on their prize: the cake; while others are happy to precisely scrape away and devour only the layers of icing, leaving naked, golden cake all alone on the plate, like Beyoncè after she’s stripped off a pink satin dress at the end of the day.

It must be a trait we carry throughout our lifetime, because it’s not only children who seem to have this compulsion. I know a few adults who would gladly mutilate a harmless cake just to get at the neon-colored icing.

I place myself in the democratic camp; I get some of everything when I dig in to dessert; a bite of moist cake, the crush of sweet juicy fruit, and a lashing of vanilla-scented cream. That’s why I think trifle is such a perfect dessert: It’s cake deconstructed and put back together.

For this trifle recipe, I baked a sponge cake from pastry chef David Lebovitz’s new book Ready for Dessert. It’s super-easy to make and even better made ahead of time – like the day before assembling the trifle. But to keep things extra-simple, a store-bought angel food cake would work just as well.

And – ssshhh – maybe even better, since you can take credit for serving a simply stunning dessert for Mother’s Day (or any day) without having to turn on the oven.

Strawberry and Cream Trifle

Serving Size: serves 4

Ingredients

    For sponge cake:
  1. 5 large eggs, separated
  2. ¼ cup cold water
  3. 1 cup sugar
  4. 1 teaspoon vanilla extract
  5. 1 ½ cups cake flour, sifted
  6. ½ teaspoon baking powder
  7. ¼ teaspoon salt
  8. Grated zest of a lemon or orange
  9. For Trifle:
  10. ¾ cup sugar
  11. 2 cups crème fraiche
  12. 1/2 cup heavy whipping cream
  13. 1 vanilla bean, split with sharp knife and seeds scraped
  14. Juice from one large lemon or orange
  15. 4 cups mixed hulled and sliced strawberries and raspberries

Instructions

  1. Preheat oven to 350 degrees. Lightly butter the bottom of a rimmed 12 x 18-inch baking sheet or a 9-inch springform pan with sides at least 2 inches high. Line the bottom with a piece of parchment paper.
  2. In a stand mixer fitted with the whip attachment, whip the egg yolks and water on high speed for 1 minute. Decrease speed to medium, add sugar and vanilla then increase speed to high. Continue to whip until the mixture forms a ribbon when the whip is lifted, about 5 minutes. Scrape the batter into another bowl, and wash the bowl and beater.
  3. Sift the flour, baking powder and salt over the beaten yolks. Gently fold in the flour until completely incorporated.
  4. Whip the egg whites and zest in the clean bowl on high speed until they form stiff peaks. Fold one-third of the whites into the yolk batter to lighten, then fold in the remaining whites.
  5. Pour batter into the prepared pan and spread into an even layer. Bake until the cake is lightly browned and the center springs back when gently pressed, 15 – 18 minutes in a baking sheet or 40 – 45 minutes in a springform cake pan.
  6. Let cake cool in the pan. Run a knife around the sides of cake to loosen and invert onto a cutting board.
  7. Whisk ½ cup sugar with the crème fraiche, cream and vanilla bean seeds in a medium bowl until smooth.
  8. In another bowl, whisk the remaining ¼ cup sugar with lemon or orange juice to dissolve. Gently stir in the berries. Let the berries sit 10 minutes.
  9. To assemble the trifle, cut the cake into circles to fit into 4 wide, shallow glasses. You can use ramekins, dessert bowls or go all out and use a special trifle bowl if you have one, just cut the cake into pieces to fit.
  10. Layer cake, berries and cream into whatever serving container you’re using, ending with berries on top. Refrigerate 30 minutes to one hour before serving.
http://familystylefood.com/2010/05/strawberry-and-cream-trifle/