Pumpkin, chocolate and Cheddar muffins

2 eggs
2/3 cup (160ml) brown sugar
1/4 cup (60ml) unsalted butter, melted

1 cup (250ml) homemade or store-bought pumpkin purée

2/3 cup (160ml) milk
1/2 tsp (2 ml) pure vanilla extract
1 cup (250 ml) wheat bran
1 cup (250 ml) quick-cooking oat flakes (Did you know there is both Quick Oats and 1-Minute Oats?)
1 1/2 cup (375 ml) unbleached flour
2 tsp (10 ml) baking powder
1 tsp (5 ml) baking soda
1/2 cup (125 ml) bittersweet chocolate chips or chunks
3/4 cup (180 ml) Canadian Mild Cheddar, diced

***

Note: Bolding was not CJ's. It read like that in the recipe.


Regardless, the Fall 2012 edition of the local cheese-flogging recipe rag had come out a few weeks ago, and CJ was excited at some of the cheese possibilities.

Unfortunately, some things just sound better on paper than they taste on your palate. This muffin included. It really didn't take long to make, and it smelled and looked fantastic, but the taste just wasn't anything to write home about. In fact, don't even tell your momma about it. The pumpkin taste was next to non-existent, as was the cheddar. It was only in every other bite where you'd get a chunk o' chocolate where you'd get anything other than the flavour of bran dancing on your tastebuds.

Disappointing, CJ knows...

The terrible photograph:

Damn! That Blackberry Curve 8330 needs to be replaced! Where's the fuckin' focus?

The grade: 5.7 out of 10.0. Some recommendations to improve: maybe substitute the Cheddar with some dried cranberries/craisins.

Spicy Beef and Red Bean Chili

1/2 pound bacon
4 pounds boneless beef chuck, cut into 1-innch cubes
Salt and freshly ground black pepper
2 tablespoons vegetable oil
1 large white onion, chopped

1 - 2 jalapeño chiles (to taste), chopped (including seeds)

4 large garlic cloves

2 teaspoons dried oregano, crumbled

1/4 cup chili powder

1 tablespoon ground cumin

1/4 teaspoon cayenne

1 (14 1/2-ounce) can beef broth

1 cup brewed coffee

1 cup water

1 (28-ounce) can crushed tomatoes in purée

1 ounce good bittersweet chocolate (not unsweetened), chopped

2 (19-ounce) cans small red beans or kidney beans, drained and rinsed

***

Imagine, if you will, a world where the flavours of bacon, beef, chocolate and coffee are all invited to the party you call your palate. Imagine them all getting along, like friends who've known each other since their primary school days, or like lovers who discovered their passion for each other all over again. This dish is one of the times and places...

Chef Jeremiah thinks he mentioned this dish in passing in a previous post. Nah, I won't find it, but just trust me.

Dealing with the butcher/meat cutter at the local Safeway was a little onerous. I think he was too busy in the back hosing down the gimp to be bothered with a customer for one thing. Another problem was his demeanor, and last, was his cocky attitude that I was buying the wrong cut of meat:

CJ: Are you able to cut this boneless beef chuck down into 1-inch squares?

Meat-cutter (ha - I thought it would be a fitting name): Why do you want the meat cut into 1-inch squares?

CJ: Well, I'd like to put it into my chili.

Meat-cutter: Oh no. You are supposed to use stewing meat. That's already cut up. There's a package over there.

CJ: <Insert epic sigh> Yes, I realize that, but I'd like to use the boneless beef chuck. Can you cut it down for me?

Meat-cutter: oh. What you really need then is your own grinder. Or get a butcher to grind it up for you.

CJ: <withhold fists of fury & epic sigh combo> I see. But can you cut up this boneless beef chuck for me? It's all here in this package for $15. Can you cut it up into 1-inch squares for me?

Meat-cutter: Cut it up? uhh. I guess so.

Those were the painful steps that CJ had to endure, so that you, his little Sous Chef's, could enjoy this recipe.

Chef's Note: Using boneless beef chuck is highly recommended. It just breaks down and is so tender. Do NOT skimp on the meat.

The process itself of cooking the chili is a little time consuming - you are looking at 2 1/2 hours cooking minimum, with another 30 minutes suggested cooking time, and about 20 - 30 minutes preparing and browning the beef.

If it was only possible to record the smell of the spices browning along with the onions and jalapeños, CJ would post that smell right HERE.

But alas, technology cannot keep up with the high demands of an overactive imagination.

One last comment. Some people like their chili thick, and others a little more soupy. This variety is the more soupy type. But the meat is oh-so tender. Try it with some garlic toast.

The photograph:

It has a nice earthy flavour to it. And it can get a little spicy depending on how many jalapeños and their seeds you have used. I suggest a nice amber beer like Dos Equis to wash it down.

The Grade: 8.5 out of 10.0. It may even beat mamma's chili.

Kit Kat - Edamame 枝豆 Flavour

Kit Kat - Edamame Flavour

**
Well, this was an unusual one.  All my sous chefs know about my love of Nestle products. Here is one I've never had before.

To be honest, it has a very mild flavour - I can't taste the edamame at all... It's basically a white chocolate bar.

The photograph:

The grade: 7.2 out of 10.0.

Kit Kat

Nutrition Facts (per 45g bar):
Calories: 230
Fat: 18% of Daily Value
Cholesterol: 2% of Daily Value
Sodium: 2% of Daily Value
Carbohydrate: 10% of Daily Value
Vitamin A: 2% of Daily Value
Calcium: 6% of Daily Value
Iron: 8% of Daily Value

2 Bars of Nestlé products for $2 CAD at the local Petro-Canada here in Leduc.

***

Nestlé has always had a special place in my heart. With such scrumptious candies, I always wanted to cash in with their goods on Hallowe'en as a child...

The Kit Kat bar has recently moved into Chef Jeremiah's "Top Three Chocolate Bars". The number one slot is occupied by "Smarties" (another Nestlé product) - don't you EVER offer me any M&M's, otherwise I'll respond like this. The Silver Medal belongs to "Skor" (go for a Skor Blizzard at Dairy Queen. It is Divine. I swear they even meet the Virgin Mary's approval). Number Three is now the Kit Kat, with the Coffee Crisp close behind.

My allegiance to the Kit Kat shifted this past summer, during my tour against communism. We weren't allowed to leave the facility during our break time or for meals. So our Beloved-Employer-Corporation provided us with meals and snacks. Said snacks included fruit, banana bread, youghurt, cheese, leftovers from previous meals. And candy. If dentists had a Saint, I'm sure she/he would have rolled their eyes in disapproval.... but Chef Jeremiah's palate has a hunger for sweets. Chocolate in particular.

Most of the chocolate bars came in those small sizes that you'd hand out to children at Hallowe'en. Indeed, I think the Beloved-Employer-Corporation was dippin' into their supplies a little early.

Regardless, I had a lot of Nestlé in the summer. There's just something about those four crisp wafer bars of a Kit Kat surrounded by chocolate. I just love it. Sweet. Smooth. Creamy. Delicious!

I wonder if they've ever thought of increasing the size of the bar to include a fifth bar?

Keep your panties on - I know how badly you want to see one:

I'm not a marketing major and I'm far from a customer-service expert, but I think this bar is superb. Grade: 9.3 out of 10.

Chef's Note: It turns out those teeth-molesters DO have a saint. Appollonia is her name, and sounds like getting her teeth smashed was her game. Ouch.

Mexican Chocolate Cake with Dried Cranberries

   Cake:
1 cup unsalted butter
1/2 cup Dutch-process unsweetened cocoa powder
1 tablespoon instant coffee
3/4 cup water
1 cup sugar
1 cup packed brown sugar
2 large eggs
1/2 cup buttermilk, sour cream or plain yogurt (The Chef used sour cream)
1 tablespoon pure vanilla extract
2 cups flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
1 cup dried cranberries
  Glaze:
1/2 cup whipping cream
3 oz. bittersweet chocolate, finely chopped

***

Well, does anything reduce the stress of a Thursday night like baking a cake? I'm sure something does... Regardless, I tried this recipe I had for over 3 years. Not once did I make it until now. We can thank the Edmonton Journal for this beauty - I still think they have their "Bistro" section on Wednesdays or Thursdays. It's not all bad. Oh no, it's no rag, it has some good stuff.

I'm a big fan of chocolate and cranberries. I don't know if they have chocolate-covered cranberries, but you'd think that Glossette/Hershey's would get that out soon and somehow - because it's a fantastic combination. And this cake is the perfect vessel for delivering "C&C" to your quivering palate.

It's a surprisingly easy cake to make too. Everything went swimmingly. No issues at all.

After having mixed the batter, I began pouring it into the bundt pan. It was as smooth as Barry fuckin' White. No kidding. Well, at least his voice, when he was alive. It tasted perfect - in the raw. I licked the spatula clean.

After it was cooked and cooled, and the chocolate glaze settled for a few minutes, I had a piece. This is a great cake. Not too sweet at all, chocolatey with a hint of coffee, and of course the cranberries. I think those little guys keep it pretty moist. Warm chocolate cake it pretty good, but I held my judgement in check until today, when I had a day-after piece. The glaze had hardened a bit (similar to the chocolate on chocolate-covered strawberries) but the rest of the cake was still moist and delicious.

And of course, the photographic evidence:

Before baking:

...and après baking and still-warm glazing:

Final judgment: Day-um! Downright delectable. Success! I'd give it a grade of 9.2 out of 10. Yesssss. It's that good.

Chocolate Banana Coconut Cake

1 cup flour
1/4 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon nutmeg
1 cup white sugar
1/2 cup oil
2 eggs
2 bananas, mashed
1 teaspoon lemon juice
1 teaspoon vanilla
1/2 cup dried, unsweetened shredded coconut
Chef's decision: 1/2 cup chocolate chips

***

I tell you, nothing is better than warm chocolate cake. Except maybe warm pie. Hmmm...

This was from my farang-Thai cookbook I had mentioned previously. It's basically a yummy chocolate cake:

Not much to it. I didn't make any icing for it or anything. The author recommends that you serve it with a mango-lime sauce, so I think I'll bake the cake again later this week when I have to bring in some dessert into my workplace on Friday. I'll provide a new blog update with comments on the sauce. I think a chocolate icing would have worked just as well.

Regardless of the no-icing, no-sauce status of the cake, it was warm and moist and delicious. You can't smell the nutmeg at all, so it doesn't remind you of Christmas, or your best friend getting sick from rum and eggnog. All-in-all, a very good 8.3 out of 10.

Here's an individual piece for you to feast your eyes upon...

Coconut Ginger Chocolate Brownies

1/2 cup butter, melted
1/2 cup cocoa powder, sifted
2 eggs
1 cup white sugar
3/4 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon vanilla
1/2 chocolate chips
2 tablespoon diced crystallized ginger
1/2 cup dried, unsweetened shredded coconut

***

Wow. Have you ever been kicked in the mouth with pure delicious flavour before? Well, it tastes like these brownies. If you like chocolate and ginger, then this is right up your alley.

I cooked this up on Saturday afternoon, and had them warm and fresh from the oven. It indeed was chocolatey-ginger goodness. Unf*cking believable is what these were...

I bought a Thai cookbook about 6 or 7 years ago (Honestly, who doesn't love Thai??? Actually, I do know someone - I think my cousin's wife doesn't like Thai food). It's from an American chef - Nathan Hyam, and this recipe was contained therein. He tends to westernize some of the Thai recipes, but it's still a great resource. I have to admit, this cookbook is my favorite, and I've made a handful of desserts and a few main courses. All but two have worked out. I'll see if I can throw together something else from his book soon.

Even before I took my first bite, I think that maybe a suitable substitute for the ginger might be dried cranberries. (Seriously? Yes, Niki, SERIOUSLY). All my little sous-chefs know that I like cranberries, and you can see that I've cooked with them before. I do think the chocolate flavours would go along swimmingly with the cranberries. When I try it I'll let you know.