It was such a fun experience! It kinda seemed silly to go out for a date night and cook our own dinner, but we both really do enjoy cooking. Especially if I could have an assistant like our instructor who got all the ingredients out for us and cleaned up too! Then I could definitely cook some fancy meals. Sadly, I forgot to take the camera, but we never would've been able to take pictures anyway, we had food everywhere! There were four couples there and one instructor, and we each made a different dish for the meal.
We did find out that it was a dinner and dessert night, and made chicken mole on top of green chili bomba rice. I'm not going to lie, this was one of the strangest recipes I've ever seen! Anything that includes chicken, 3 types of chilis, raisins, peanut butter, chocolate and tomatoes just seems like it shouldn't go together! While I don't think I'd make it again, I was amazed how it turned out. I was trying to figure out how I would taste it without hurling, and I was able to eat almost all of it, without even gagging once.
There were two recipes that I absolutely LOVED and will definitely be making again. The first was a strawberry salad with a chocolate balsamic dressing. Sounds strange, tastes scrumptious! This picture is from another website but gives you the idea of what it looks like. (Sorry for the weird formatting with the following recipes, I've fooled with it for a while and need to get something else done other than this blog during naptime!!)
Strawberry Salad with Chocolate Balsamic Dressing
spinach or arugula leaves
, or mixed baby greens
cucumber sliced
strawberries
feta cheese
walnut or pecan halves (We didn't use these, but I think it would've added a lot to the salad, maybe some lightly candied pecans?)
1/3 cup balsamic vinegar
1/3 cup sugar
1/4 cup (25g or two squares) dark chocolate, 75% pure
cucumber sliced
strawberries
feta cheese
walnut or pecan halves (We didn't use these, but I think it would've added a lot to the salad, maybe some lightly candied pecans?)
1/3 cup balsamic vinegar
1/3 cup sugar
1/4 cup (25g or two squares) dark chocolate, 75% pure
Divide the greens between the plates. Slice the cucumber length-ways, seed,
and slice it into half-moons. Arrange the cucumber, sliced strawberries, and feta
cheese over the greens. Drizzle dressing on top.
To make the dressing: place balsamic vinegar in a small saucepan, add the
sugar, and dissolve it over a gentle heat. Remove pan from heat and stir in
chocolate. Leave to cool at room temperature. Do not refrigerate or dressing will
solidify.
and slice it into half-moons. Arrange the cucumber, sliced strawberries, and feta
cheese over the greens. Drizzle dressing on top.
To make the dressing: place balsamic vinegar in a small saucepan, add the
sugar, and dissolve it over a gentle heat. Remove pan from heat and stir in
chocolate. Leave to cool at room temperature. Do not refrigerate or dressing will
solidify.
All I can say is Yum Yum Yum! Danny even liked it, which is saying a lot for a salad.
The second recipe I really enjoyed was the dessert chocolate ravioli. It was a very quick and simple, but fancy looking dessert.
Chocolate Ravioli with Raspberry Sauce
16 wonton wrappers
1 egg, beaten to blend
1 cup chocolate-hazelnut spread (recommended: Nutella)
Vegetable oil, for frying
Nonstick vegetable oil spray
Granulated sugar, for dredging
Powdered sugar, for dusting
1 egg, beaten to blend
1 cup chocolate-hazelnut spread (recommended: Nutella)
Vegetable oil, for frying
Nonstick vegetable oil spray
Granulated sugar, for dredging
Powdered sugar, for dusting
Raspberry Sauce, recipe follows
Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work
surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon
of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper
diagonally in half over the filling and press the edges of the wrapper to seal.
Place the ravioli on the prepared baking sheet. Repeat with the remaining
wonton wrappers, egg, and chocolate-hazelnut spread.
Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to
reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F.
Working in batches, carefully add the ravioli to the hot oil and cook until they
are golden brown, about 45 seconds per side. Using a slotted spoon, transfer
the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked
ravioli to another baking sheet and keep them warm in the oven while frying the
remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them
completely, then cover and refrigerate. Before serving, place them on a baking
sheet and rewarm in a preheated 375 degrees F oven just until they are heated
through, about 7 minutes.)
Arrange 2 fried ravioli on each plate. Put small amount of raspberry sauce on the
plate. Dust the ravioli with powdered sugar.
surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon
of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper
diagonally in half over the filling and press the edges of the wrapper to seal.
Place the ravioli on the prepared baking sheet. Repeat with the remaining
wonton wrappers, egg, and chocolate-hazelnut spread.
Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to
reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F.
Working in batches, carefully add the ravioli to the hot oil and cook until they
are golden brown, about 45 seconds per side. Using a slotted spoon, transfer
the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked
ravioli to another baking sheet and keep them warm in the oven while frying the
remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them
completely, then cover and refrigerate. Before serving, place them on a baking
sheet and rewarm in a preheated 375 degrees F oven just until they are heated
through, about 7 minutes.)
Arrange 2 fried ravioli on each plate. Put small amount of raspberry sauce on the
plate. Dust the ravioli with powdered sugar.
Raspberry Sauce
(18-oz) package frozen raspberries in syrup
¾ cup sugar
1 teaspoon fresh lemon juice, or to taste
¾ cup sugar
1 teaspoon fresh lemon juice, or to taste
Combine sugar, berries, lemon juice and 1/2 cup water in a saucepan; bring to
a boil over medium-high heat. Reduce heat to medium low; cook until sugar is
dissolved, about 8 minutes. Use a pastry brush dipped in water to brush down
any sugar crystals on the side of the pan. Remove from heat; cool completely.
Place mixture in the jar of a blender; puree until smooth. Pass through a fine-
mesh colander, and discard solids.
a boil over medium-high heat. Reduce heat to medium low; cook until sugar is
dissolved, about 8 minutes. Use a pastry brush dipped in water to brush down
any sugar crystals on the side of the pan. Remove from heat; cool completely.
Place mixture in the jar of a blender; puree until smooth. Pass through a fine-
mesh colander, and discard solids.
Again, these were so yummy!! She already had the raspberry sauce made up, so we didn't make that, but it doesn't look too difficult.
I am looking forward to incorporating these into some meals in the near future!
1 comment:
What a FUN date night. That actually just gave me an idea for a date night for us! I think William Sonoma does classes. I wouldn't want to do anything I'd have to commit to, just one class. Sounds like you guys had fun and ate good too!
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