Recipe Archive

Ovaltine Milk Chocolate and Rice Krispies Bars

Makes 16 4-by-1-inch bars

Bakers parchment paper
8 ounces quality milk chocolate, chopped
2 tablespoons vegetable oil
3/4 cup Rice Krispies
Pinch salt

Bavarian cream

8 ounces of quality milk chocolate, chopped
2 cups heavy (whipping) cream
1/2 cup Ovaltine (see note)

Directions

Make the bars: Line an 8-inch square pan with parchment paper. Melt chocolate in a microwave-safe bowl at 50 percent power for 2 to 3 minutes or in a heatproof bowl set over a saucepan of simmering water. With a rubber spatula, stir in oil and mix until it's incorporated and the mixture is shiny. Fold in Rice Krispies and salt. Spread mixture evenly in prepared pan. Place in refrigerator.
Make Bavarian cream: Place chocolate in a medium bowl. Bring 1 cup cream to a simmer in a medium saucepan and whisk in 1/3 cup Ovaltine. Whisk vigorously to break up lumps as you bring mixture to a boil. Pour mixture over chocolate. Tap bowl on work surface to settle chocolate into cream and let sit 1 minute, then whisk until smooth. Let cool to room temperature.
Whip remaining 1 cup cream to soft peaks. Fold half of whipped cream into the chocolate mixture to lighten it, then fold in remaining cream. Remove Rice Krispies base from refrigerator and spread Bavarian cream over it in an even layer. Tap pan lightly against your work surface to flatten top. Refrigerate at least 4 hours or overnight.
Just before serving, dust top with remaining Ovaltine. To serve, run a knife along the inside of the pan and unmold. Using a warm knife, cut into bars.

Author's note: Ovaltine comes in both Thai and American versions. Thai Ovaltine has a much richer, maltier flavor than the American variety and can be found in Thai markets. The bars are still wonderful made with American Ovaltine.

From "Desserts by the Yard: From Brooklyn to Beverly Hills — Recipes from the Sweetest Life Ever" by Sherry Yard

Fire Roast Beef Tenderloin

Recipe from Chef Wolfgang Puck.

Serves 2-4

Ingredients

1/2 cup peanut oil
1 tablespoon black peppercorns
1 tablespoon star anise
1 teaspoon coriander seeds
1/4 teaspoon Szechuan peppercorns
1/2 teaspoon red curry paste
1 tablespoon tamarind paste
1 tablespoon honey
1/2 cup Madeira
3/4 cup veal stock
1 tablespoon rice wine vinegar
1/2 tablespoon Chinese powdered mustard
2 tablespoons butter
1 pound beef tenderloin

Directions

Preheat oven to 400 degrees.
In a saucepan, heat oil, black peppercorns, star anise, coriander seeds, and Szechuan peppercorns for 1 minute until aromatic. Stir in red curry paste, tamarind paste and honey. Deglaze with Madeira and reduce until syrupy. Add the veal stock and continue to reduce in half. Transfer to a blender and process to a puree. Strain and set aside.
Over hot grill, cook the tenderloin until grill marks appear on all sides. Transfer to a sauté pan and pour in half of the strained marinade. Roast in the oven for 4 to 5 minutes or until desired doneness.
Transfer the remaining marinade to a saucepan and cook over medium heat. Reduce until thickened. In a cup, dissolve the powdered mustard in rice wine vinegar. Whisk in mustard and finish sauce with the butter.

Presentation

Cut the steak into thin slices. Nap with Madeira Mustard Sauce and serve with Wasabi Mashed Potatoes garnished with a whole star anise.

Seafood Pasta Salad

Recipe from Chef John Folse.

1 can (6 oz.) pink salmon, drained, discard skin and bones
1 can (6 oz.) tuna, drained
1 can (3.75 oz.) sardines in hot sauce, chopped, optional
1 lb. crawfish tails, drained
1 lb. penné pasta, cooked
4 eggs, boiled, chopped
1-1/4 cups mayonnaise
2 TB yellow prepared mustard
2 TB celery, minced
2 TB sweet pickle relish
2 TB red bell pepper, minced
2 TB yellow bell pepper, minced
1/4 cup green onions, sliced
2 TB fresh parsley, chopped
1 TB fresh thyme, chopped
1/4 cup extra virgin olive oil (EVOO)
Salt and ground black pepper, to taste
2 TB Creole Seasoning, or to taste

In a large mixing bowl, chop eggs with a pastry cutter or potato masher until finely chopped.

Add mayonnaise, mustard, celery, pickle relish, bell peppers, green onions, parsley and thyme. Mix well until all ingredients are blended.

Fold in pasta, salmon, tuna, sardines, and crawfish very gently so as not to break up the fish.

Add olive oil and toss to blend. Season with salt, pepper and Creole seasoning to taste and serve in a large chilled bowl. If serving this outdoors or on a buffet table, place in a bowl set in a larger bowl of ice to keep cold. Always keep covered.

Featured Celebrity Chef Recipe: Bacon-Wrapped Meatloaf with Creamy Mashed Potatoes and Caramelized Onions

Celebrity Chef
From chef, author and friend of St. Vincent Meals on Wheels, Wolfgang Puck

Bacon-Wrapped Meatloaf

Ingredients

3 tablespoons extra-virgin olive oil
1 large onion, peeled and diced
1/2 pound mushrooms, trimmed and finely chopped
3 large cloves garlic, peeled and minced
1 cup heavy cream
1 1/2 teaspoons minced fresh oregano
1 1/2 teaspoons minced fresh thyme
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 pound each lean ground beef, pork, veal
1 egg, lightly beaten
3/4 pound sliced smoked bacon (about 13 slices)

Directions

In a large skillet over medium-high heat, heat the olive oil. Sauté the onion until translucent, about 8 minutes. Add the mushrooms and garlic and cook over medium-high heat until they just begin to color, 3-5 minutes. Stir in the cream, oregano, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer until the vegetables are tender, about 5 minutes. Transfer the vegetable mixture to a large mixing bowl and let it cool.
Preheat the oven to 400 F. Add to the bowl the beef, pork, and veal. Stir in the egg, and continue mixing just until the ingredients are thoroughly combined.
On a work surface, position a 9 x 5 x 3-inch loaf pan. Line the bottom and sides of the pan with the bacon slices, placing them parallel to the short end and slightly overlapping, with their ends hanging over the edges. Add the meat mixture to the pan patting it down to make it smooth and even. Fold the ends of the bacon strips up and over the meat mixture to enclose it completely. Cover the loaf pan with aluminum foil.
To prepare the water bath, place a roasting pan inside the oven on the middle shelf. Bring a kettle of water to boil. Using an oven glove, slide out part way from the oven the shelf with the roasting pan. Place the loaf pan in the center of the roasting pan. Carefully pour boiling water into the roasting pan to come halfway up the side of the loaf pan. Cover the roasting pan with aluminum foil.
Carefully slide the shelf back into the oven and bake for 1 hour. Remove the foil and continue to bake until an instant-read thermometer inserted into the center of the meatloaf registers 165 Fahrenheit, about 30 minutes more.
Remove the pan of meatloaf from the oven and let it rest for 10 minutes. Meanwhile, carefully empty the boiling water from the roasting pan. Holding the loaf pan with oven gloves or pot holder, carefully pour the juices from the pan into a sauceboat or heatproof cup. Cut the loaf crosswise into 8 slices, taking care to cut completely through the bacon with each slice. Serve each slice drizzled with pan juices.

Creamy Mashed Potatoes and Caramelized Onions
Ingredients

2 1/2 pounds baking potatoes, peeled and cut into even 1-1/2 to 2-1/2 inch chunks
Salt to taste
1/2 cup heavy cream, brought to a boil
1/4 pound (1 stick) of unsalted butter, cut into small pieces, at room temperature
Freshly ground white pepper, to taste
Freshly ground nutmeg, to taste
1 tablespoon chopped fresh parsley

Directions

Put the potatoes in a saucepan filled with enough lightly salted cold water to cover them well. Bring the water to a boil over high heat, then reduce the heat slightly and simmer briskly until the potatoes are fork-tender, 15 to 20 minutes.
Meanwhile, put the cream in a small saucepan and heat it over low heat.
When the potatoes are done, drain them well. Pass the potatoes through a food mill set over the saucepan, or put them back in the pan and mash them with a potato masher until they are as smooth as you like them.
Add the butter and warm cream to the mashed potatoes and stir over a low heat with a wooden spoon until thoroughly blended. Season the potatoes to taste with salt, pepper and just a little nutmeg.
Spoon the mashed potatoes onto warmed serving plates or into a warmed serving bowl and garnish with the Caramelized Onions and the parsley. Serve immediately.

Caramelized Onions
Ingredients

2 tablespoons extra-virgin olive oil
1 large red, yellow, or white onion (about 3/4 pound), peeled, trimmed and cut into 3/4-inch pieces
2 tablespoons balsamic vinegar
Kosher salt
Freshly ground black pepper

Directions

In a 10-inch skillet, over medium heat, heat the oil. Add the onion and cook, stirring frequently, until lightly browned, about 15 minutes.
Stir in the vinegar and cook 1 minute longer.
Season to taste with salt and pepper.