Chocolate-Hazelnut Tart

Chocolate-Hazelnut Tart


Chocolate-Hazelnut Tart set up and ready to serve

I wanted to make a velvety smooth and rich chocolate dessert for my hubby and found a recipe I clipped out of a magazine some time ago. I made some modifications to it and here is my recipe. I am not kidding when I say this is a very decadent dessert.

Ingredients for the Dough:

1/3 cup toasted Hazelnuts

1/4 cup Sugar

1/4 teaspoon Kosher Salt

1 1/2 cups All-Purpose Flour

1/2 cup + 2 tablespoons Unsalted Butter, softened

1 1/2 teaspoons cold Water

1 cup Nutella Hazelnut Spread

Pie Crust cooling

Ingredients for the Ganache:

5 pieces (each 1-ounce) Chocolate - Milk, Semisweet or Dark

1/4 cup Heavy Whipping Cream

1/3 cup Unsalted Butter, softened

2 tablespoons Karo Light Corn Syrup

Directions:

Toast the Hazelnuts in a small pan for about 7-10 minutes. Cool completely.

In a food processor, combine toasted Hazelnuts, Sugar, Salt, and Flour and pulse until smooth.

Add Butter and Water pulsing until a smooth Dough forms. Shape Dough into a ball and place in plastic wrap. Refrigerate for 1 hour. Do not freeze Dough.

Preheat oven to 350 degrees.

Press the Dough into the sides and bottom of a 9-inch tart pan. I used a ceramic one, but a removable bottom one will be easier to work with when you serve it. Trust me.

Line Dough with parchment paper and make sure it hangs slightly over the pan. Add pie weights or dry beans to help the Dough keep its shape.

Ganache poured over Nutella spread, shiny and beautiful

Bake dough for 15 minutes. Remove pie weights or beans and parchment paper. Bake uncovered for an additional 10-13 minutes until golden brown.

Remove from oven and cool completely for about 1 hour.

Once the crust has cooled, spread Nutella evenly and generously over the crust.

Make the Ganache. In a bowl, add chocolate pieces. I used semisweet and put aside for now.

In a sauce pan, combine Heavy Whipping Cream, Butter and Corn Syrup. Stir until combined and bring to a boil over medium-high heat.

Pour hot cream mixture over the Chocolate in the bowl to melt it and whisk until it is smooth. Pour over the Nutella spread.

Cover with aluminum foil and refrigerate for 1-3 hours. Bring to room temperature before you serve.

Enjoy!

-Sophia/Two Frys

Valentine Cookies

Valentine Cookies


All the Valentine Cookies I decorated

The two heart shaped cookies cutters I used

I made red and white heart shaped cookies yesterday and used two different recipes. For the white hearts, I used Buddy Valastro's Icebox Christmas Cookies recipe. Buddy warns the dough is super sticky and that was such a pain but with the right amount of flour on the top of the dough, the rolling pin and your hands it was feasible. Just have patience with it.
 

Valentine Cookies

Valentine Cookies

Valentine Cookies

I found a clip of Buddy making these cookies on the Rachael Ray Show so here is the link for it: http://www.rachaelrayshow.com/food/recipes/buddy-valastros-icebox-christmas-cookies/. The texture of these cookies are really supple and nice. They are not too sweet and really remind me of Italian cookies I have eaten from a bakery before, so I think I did a good job for my first try using this recipe.


Valentine Cookies

   

Valentine Cookies

For the red cookies, I kept it simple and used 1 package of Betty Crocker Sugar Cookie Mix. I used 1 4 oz. bottle of McCormick Red Food Coloring to turn the dough red. I use this recipe for my Christmas cookies but if you are only using 1 package, just cut the recipe in half. Here is the link for the Sugar Cookies recipe: http://twofrys.blogspot.com/2011/12/holiday-cookies.html.


Valentine Cookies

Valentine Cookies

Valentine Cookies

I used Wilton Red & White Cookie Icing, Red & White Sparkling Sugars, Rainbow Nonpareils, Red & White Sprinkles, Red & White Confetti, Jumbo Hearts Sprinkles, and Sugar Pearls for my Valentine Cookies.

Enjoy!

-Sophia/Two Frys

Dos Caminos

Dos Caminos

After spending half a day at the Chelsea Market, Allen took me to Dos Caminos for dinner just a few blocks away. Dos Caminos is a Modern Mexican Cuisine restaurant and was a lovely place, with great food service and overall was a great dining experience. The food was excellent and we had a wonderful time. We ordered the Gaucamole with the homemade Chips and they were delicious. My Gaucamole picture was too blurry so I did not post it. The three Salsas that accompanied the chips were divine, especially the green tomatillo salsa. The salsa (pictured in the middle below) had a great smokey flavor and the orange habanero salsa was super spicey.


Chips and Salsas



Allen enjoying Chips and Salsa

 

Allen's Dos Enchiladas

Allen loved his dish, Dos Enchiladas Roasted Chicken Rolled in corn tortillas, chihuahua cheese, with mole poblano and tomatillo verdes sauces. I took a bite and thought it was superb. Love that mole sauce.

My Carne Asada Burrito

I loved the Carne Asada Burrito I ordered and it had a kick to it but the side salad helped smooth that out for me so it was not overbearing and I could taste all the flavors. I really loved the taste of the spinach tortilla. Allen is the spicey fan not me and when he tried mine said it was spicier than his food. The Carne Asada Burrito was Grilled Marinated Steak, chihuahua cheese, pico de gallo, baby arugula and spinach tortilla.


Black Beans and Rice

The Black Beans and Rice were so good and my only complaint was I wanted some more. Hee, hee...

To learn more about Dos Caminos and locations, go to: http://www.doscaminos.com/.

-Sophia & Allen/Two Frys

Chelsea Market continued...

The Lobster Place


The Lobster Place



The Lobster Place

The Lobster Place is a seafood lovers dream come true! While the lobster is the main specialty and yes, they looked lovely you can also choose from a very large selection of caviar, sushi, oysters, clams, scallops, sea urchin, crawfish, alot of fish varieties (mahi mahi, tilapia, ...) and much more. The seating space is small and lined up against the windows and with some seating outside. We waited a few minutes to sit but Allen said it was worth it because he loved the Massachusetts Atlantic Oysters he bought. It was real crowded when we there which is always a good sign. The Lobster Place also sells alot of sauces, spices, asian noodles and other delicacies.


Massachusetts Atlantic Oysters

 

Allen with his lunch - Massachusetts Atlantic Oysters

Allen about to try the Massachusetts Atlantic Oysters

Jacques Torres Chocolate


Jacques Torres Chocolate

 

Jacques Torres Chocolate

I had just eaten a Napolean from Ruthy's Bakery & Café but had to check out the lovely selection of chocolates from Mr. Chocolate himself. Jacques Torres Chocolate is known for his fine selection of chocolates worldwide and there was such a nice selection for the quaint space. Allen bought me a white chocolate bar called Barry White, which I indulged in today. The white chocolate bar was silky smooth and rich. I will be back to try the Liquid Caramel and some other delights soon.

Jacques Torres Chocolate

 

Barry White - White Chocolate, Jacques Torres Chocolate

 Nutbox


Sesame Sticks, Corn Nuts, Coconut Chips, Nutbox

I love the Nutbox's hearty selection of nuts, dried fruit, seeds, yogurt pretzels, honey products, coffee beans and more. Allen picked up sesame sticks, corn nuts and coconut chips.

We will feature more of the shops as we continue to visit Chelsea Market. Pay this place a visit if you haven't already. It is a beautiful place with great food, and right in the heart of the meatpacking district.

For more information, check out these links:

Chelsea Market: http://www.chelseamarket.com/

Jacques Torres Chocolate: http://www.mrchocolate.com/

The Lobster Place: http://www.lobsterplace.com/

Nutbox: http://www.thenutbox.com/

-Sophia & Allen/Two Frys

Chelsea Market

Chelsea Market

Chelsea Market

Chelsea Market located on 75 Ninth Avenue (between 15th and 16th Streets) is an integral part of the meatpacking district. Chelsea Market offers a hefty selection of shops and some great eateries and restaurants for food lovers. Allen and I went to see the Swamp In The City, History Channel exhibit and visited some shops, had some good bites, bought some goodies, and had a great time just walking around and taking pictures.

Ruthy's Bakery & Café


Ruthy's Bakery & Café



Tarts, cupcakes...

 

Rugelach, French Macarons, gotta get some next trip

 

Allen chatting with an employee about the bakery

  

Napoleon, all mine - yum!

 

Me and my Napoleon

I have been wanting to come here for some time so I was happy to finally be in Ruthy's Bakery & Café. There were so many choices to chose from: french macarons, cupcakes, rugelach, cookies,  pastries, cakes, cheesecakes, pies, tarts, and more. I decided to go for one of my favorite pastries, a napoleon. I was picture happy in this place but wanted to show you some of the goods they sell. I love the look of the place, and my napoleon was delicious so I will be back to try some other stuff soon.


Cakes and cupcakes



Chocolate Mousse Tart, Fruit Tart



More Cakes and cupcakes



Pies, Cheesecakes, Cakes, Cupcakes

 

Pastries, look at those cute cupcakes

 Fat Witch Bakery

Fat Witch Bakery

I love the cookbook Fat Witch Brownies and had to come in and get a brownie for later indulgence. I love the Fat Witch Bakery and enjoyed perusing the yummies they were selling. Allen got me an adorable white chocolate bear and I almost felt sad for eating him. The brownie was so delicious and I ate it slowly to savor every last bit. Yum.  

Allen filling out a heart for me

Allen filled out a heart for me on the way out. How sweet. Thanks hubster. 


My White Chocolate Bear and Brownie

See the next post for more of our visit to the Chelsea Market.

For more information, check out these links:

Chelsea Market: http://www.chelseamarket.com/

Fat Witch Bakery: http://www.fatwitch.com/

Ruthy's Bakery & Café: http://www.ruthys.com/

-Sophia & Allen/Two Frys

Gumbo & Swamp People Meet 'N Greet @ Chelsea Market

Gumbo & Swamp People Meet 'N Greet @ Chelsea Market


Left to Right: Troy Landry, Me, Allen, Jacob Landry, Chase Landry

Yesterday, we went to Chelsea Market to check out the Swamp In The City exhibit and to meet the star of Swamp People, Troy Landry and his two sons Jacob and Chase. Chase will be debuting on season three of Swamp People which premieres on the History Channel tonight at 9:00PM (EST). 



Serving up delicious Gumbo

In addition to cool swamp ambience and seeing alligators, there were three kinds of gumbo to taste. The two gumbo servers were very nice and explained what each gumbo dish was. I tried the Mallard Duck and Smoke Venison Sausage Gumbo and this was my favorite. The duck was so tender and juicy and the venison sausage was yummy. I really enjoyed the Fricassée of Swamp Rabbit and Wild Mushrooms. It was my first time trying rabbit and I was pleasantly surprised it did not have a gamey taste. I loved the spices in the gumbo and the earthy taste of the mushrooms. Allen loved these two gumbo delights and thought the Louisiana-Style Crawfish Étouffée was very flavorful and had a little kick of spice in the background. The three gumbo recipes are from Chef John Folse's new cookbook, After The Hunt.



Little Alligator

There was a live alligator cam by the smaller alligators. They are so cute but I was happy they were enclosed in a glass case. Allen and I both waved at the cam but not many people seemed to know about that. I hope someone saw us online. Allen viewed the cam online before we came to the event so we knew to look for it.


1 of the 4 large alligators we saw

It was great meeting alligator hunter Troy Landry and his sons Jacob and Chase. They were all very down to earth, warm, and welcoming. We were very happy we got to speak with Troy for quite a bit. I was impressed by the great interaction they had with their fans.  The "King of the Swamp" and his sons signed alot of autographs and took pictures with fans.  A very cool History Channel employee took a picture for us. When we took our picture with the Landry's, Troy called out "Choot 'em!" Classic. :)


Cool flyer of the event 

Landry was featured on the cover of Louisiana Life Magazine and honored as "Louisianian of the Year" in the Celebrity category. Swamp People is the History Channel's most watched show. You can visit Swamp In The City at Chelsea Market until Sunday, February 12, 2012.  Try the gumbo offerings too.
 

Mardi Gras Style Beads and Louisiana Fish Fry Products Cajun Seasoning 

Louisiana Travel had a table set up and we entered a contest to win a trip to Louisiana. They gave out mardi gras style beads advertising their tourism site and samples of  Louisiana Fish Fry Products Cajun Seasoning (pictured above).

For more information, check out these links:

History Channel Swamp People Page: http://www.history.com/shows/swamp-people

Official Landry Gang Site: http://www.chootem.com/

Official Troy Landry Facebook: http://www.facebook.com/pages/Troy-Landry/146566858710250

Chef John Folse Site: http://www.jfolse.com/index.html

Louisiana Travel Tourism Site: http://www.louisianatravel.com/

-Sophia & Allen/Two Frys

Mexican Chorizo with Rice 'N Black Beans

Mexican Chorizo with Rice 'N Black Beans



Mexican Chorizo with Black Beans and Rice!

Here's a 20 minute meal that is big on taste and great on your wallet. I used Mexican Chorizo sausages and removed them from the casings. They are fully seasoned so you don't have to add much when you cook them.

Ingredients:

1 15 oz. can Goya Black Bean Soup

6 Mexican Chorizo Sausages

1 tablespoon Vegetable Oil

1 tablespoon Tomato Paste

1 large Shallot

2 cloves Garlic

3 teaspoons Kosher Salt (1 teaspoon-Rice, 1 teaspoon-Mexican Chorizo, 1 teaspoon-Beans)

Spice Mixture for Black Beans:
1/8 teaspoon Cilantro Powder

1/8 teaspoon Ground Cumin

1/8 teaspoon Spanish Paprika

1/8 teaspoon Garlic Powder

1/8 teaspoon Onion Powder

1 cup Long Grain White Rice or whatever Rice you prefer

Directions:

Rice

We use a rice cooker for perfect Rice every time.

Just measure according to cups you make, measure Water accordingly.

 Add 1 teaspoon Kosher Salt.

Black Beans

Add Black Beans to pot with seasoning mixture of Kosher Salt, Cilantro Powder, Ground Cumin, Spanish Paprika, Garlic Powder and Onion Powder. Stir until combined.

Cover and heat on low for 10 minutes or until hot.

Mexican Chorizo

Take Mexican Chorizo sausages and remove them from the casings.

Chop Shallot and Garlic.

In a skillet on medium heat, add Vegetable Oil and when hot add Shallots and Mexican Chorizo.

Add Kosher Salt and Tomato Paste and stir until combined.

Use potato masher to crumble meat up how ever large or small you want it. I like it in big chunks.

Cook until brown, about 12-15 minutes.

After 6 minutes add Garlic and blend together.

Drain excess grease in colander line with a paper towel before you serve.

Serve on the side with Rice and Black Beans. It's so delicious.

-Sophia/Two Frys

BLT Dip

BLT Dip

BLT Dip!

This BLT Dip was a hit at our family Super Bowl gathering last night. It goes great with chips, veggies, crackers, and chicken wings. Try 'em.

Ingredients:

1 envelope Golden Onion Soup Mix

1 8 oz. Sour Cream

1 cup Mayonnaise

1 Tomato

7 slices of Bacon

1 cup Lettuce

Directions:

Shred Lettuce into thin strips and slice Tomato into small chunks and put aside for now.

In a skillet, cook/crisp up Bacon and when done place in a plate with paper towels to remove excess grease. Chop into small pieces.

In a large bowl, combine Golden Onion Soup Mix, Sour Cream, Mayonnaise. Add Bacon and Tomato and stir.

Chill for 2 hours.

Add shredded Lettuce around the edge of the dip as a garnish.

Enjoy!

-Allen/One of Two Frys