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Thursday
Jan122017

Time to try Spaghetti Squash!

I heard people talking about it, but I wasnt feeling the idea of replacing my delicious pasta with um, SQUASH.

I finally took the plunge and gave it a try - and it was ah-mazing! Totally worth a try on your next spaghetti night!

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

Cut spaghetti squash in half and scrape out seeds. Place the cut sides down on a slightly oiled baking sheet. Bake 30 minutes in a preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.

Use a fork to scrape the stringy (pasta-like) pulp from the squash and place in a medium bowl.

Add your favorite tomatoe sauce. Throw in some cooked ground turkey and BAM!

Enjoy!

 

Wednesday
Aug262015

ALTON BROWN'S CHOCOLATE MOUSSE [RECIPE]

I found this tasty little recipe for Chocolate Mousse on FoodNetwork.com. Chef Alton brown adds a hint of coffee and rum to his recipe to give it an even more rich flavor. Check it out!

Directions

Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.
 
Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.
 
In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.
 
Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.
(If mousses are to be refrigerated overnight, chill for one hour and then cover each with plastic wrap)
 

As seen on FoodNetwork.com