Cooking with Amy Guinness Stout Chocolate Cake Recipe
There’s nothing better on a Monday morning than going home & licking your weekday wounds by indulging in a bit of chocolate. And what better way than with Cooking with Amy’s Amy Sherman Guinness Stout Chocolate Cake recipe.
Combine the weekend stout with the weekday chocolate craving & you have yourself a delectable sweet. Enjoy!
Ingredients for Cake:
- 1/4 cup cocoa powder
- 1/2 pound butter
- 1 cup Guinness
- 2/3 cup dark cocoa powder
- 1 teaspoon salt
- 2 cups all-purpose flour
- 2 cups sugar
- 1/4 teaspoon baking soda
- 2 eggs
- 1/2 cup sour cream
What’s Next:
Go ahead & preheat oven to 350 F or 175 C degrees.
With cocoa powder, lightly dust two greased 8 or 9 inch spring form pans. In heavy saucepan heat butter, Guinness and cocoa powder until melted. Cool.
Sift dry ingredients together, add the Guinness-cocoa mixture and beat for 1 minute on medium speed. Add eggs and sour cream and beat for 2 minutes on medium speed.
Pour batter into pans and bake for 25 to 30 minutes or until inserted knife comes out clean. Cool 10 minutes, remove sides and cool. Use a serrated knife to even tops, if necessary. Frost. Chill the cake to set up the frosting.
Chocolate Frosting Ingredients:
- 1 cup butter, softened
- 3 cups confectioner’s sugar
- 2 tablespoons Guinness Stout
- 1 teaspoon vanilla
- 2/3 cups cocoa
What’s Next:
Beat all ingredients, except cocoa, until very smooth. Sift or sieve the cocoa, then mix it in the frosting.
Gordon Ramsay Malaysian Chicken Curry Recipe
Skip the ordinary chicken recipe (& possibly the rent) while you take on Gordon Ramsay himself with his Malaysian Chicken Curry recipe. I know it looks a bit difficult & trying, but believe me- you’ll know it was worth it in the first bite! Enjoy.
Ingredients for Curry Paste:
- 5 garlic cloves, peeled and roughly chopped
- 4-5 long red chilies, trimmed, deseeded and roughly chopped
- 3 lemon grass stalks, trimmed, outer leaves removed and thinly sliced
- 5cm piece fresh root ginger, peeled and chopped
- 4 large shallots, peeled and chopped
- 1 tsp ground turmeric
- 2-3 tbsp groundnut oil
Ingredients for Curry:
- 1kg chicken thighs
- 2 tbsp groundnut oil
- 2 onions, peeled and thinly sliced
- sea salt and freshly ground black pepper
- 4 kaffir lime leaves
- 1 cinnamon stick
- 3 star anise
- 400ml coconut milk
- 100ml chicken stock
- 1 tsp palm sugar (or soft brown sugar)
- 2 tbsp light soy sauce
- 2 tbsp fish sauce
- 400g green beans, trimmed and cut into 5cm lengths
- handful of coriander leaves, roughly torn
Ingredients for Coconut Rice:
- 300g jasmine, Thai fragrant or other long grain rice
- 200ml coconut milk
- 5cm piece of fresh ginger, peeled
- pinch of sea salt
Method, or What’s Next:
First make the curry paste. Put the garlic, chilies, lemon grass, ginger, shallots and turmeric in a food processor and whiz to a paste. With the motor running, trickle in a little groundnut oil and blend well, scraping the sides of the processor several times. (Or you can pound the ingredients together in batches using a pestle and mortar).
To make the curry, cut the chicken into bite-sized pieces. Heat the groundnut oil in a large cast iron casserole or heavy-based pan. Tip in the curry paste and stir over a medium heat for a few minutes until fragrant. Add the onions and cook, stirring frequently, for 5 minutes until they are beginning to soften.
Season the chicken pieces with salt and pepper. Add to the pan and stir to coat them in the spice paste. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil. Reduce the heat to a simmer and cook gently for 30-40 minutes until the chicken is tender.
For the rice, rinse the grains in cold water to get rid of any excess starch. Drain and tip into a heavy-based pan. Add the rest of the ingredients with 200ml water, stir well and bring to the boil, then reduce the heat to a simmer. Cover and gently simmer for 10 minutes. Leaving the lid on, remove the pan from the heat and leave to stand for 5-10 minutes. Fluff the rice with a fork and serve while still hot.
Skim off any excess oil on the surface of the curry. Taste and adjust the seasoning. Tip in the beans, put the lid on and cook for another 3-4 minutes until the beans are tender. Scatter the coriander leaves over the curry and serve with the coconut rice.
Celebrity Chef Gordon Ramsay Shuts Down M1NT Club
Celebrity chef Gordon Ramsay has shut down M1NT, a trendy English club which boasts memberships of “nine billionaires alongside Hollywood’s A-list”. The famous chef & landlord has shut down the club due to nonpayment of rent by tenant Alistair Paton.
The chef’s private company, Gordon Ramsay Holdings, stated they entered the premises on Sunday to change the locks following multiple demands for unpaid rent.
A spokeswoman for Ramsay said, “They’ve fallen massively behind on rent. People who don’t pay their rent can’t stay for free. It’s a pretty clear-cut situation. Everything we’ve done is perfectly correct and legal.”
The club’s Australian founder, Alistair Paton, has a bit of a different story regarding the arrears. Paton revealed that he stopped paying rent for the past four month because of problems with the air-conditioning, heating & hot water, which Ramsay Holdings are required to attend to.
Speaking from Hong Kong, Patton called Goron Ramsay’s reaction “disappointing” & looks forward to suing the chef’s company for lost trade & damages totaling $920,000.
Wow. This guy is in & out of court.
Paula Deen The Lady & Sons Cheese Biscuits Recipe
It’s a Paula Deen recipe, what more do you need? This The Lady & Sons Cheese Biscuits recipe is a wonderful addition to any meal. Eat it on the go or over a nice, long dinner with the family.
Ingredients:
- 2 cups self-rising flour
- 1 teaspoon baking powder
- 1 teaspoon sugar
- 1/3 cup shortening
- 3/4 cup grated cheddar cheese
- 1 cup buttermilk
What’s Next:
Go ahead & preheat your oven to 350 F, or 175 C.
Grease or spray a baking sheet well with cooking spray.
Combine the flour, baking powder and sugar.
Using a fork, cut the shortening into the flour mixture until it resembles cornmeal.
Add your cheese.
Stir in the buttermilk all at once, until just blended. Do not over-stir.
Drop by tablespoon onto the greased baking sheet.
Bake 12-15 minutes.
Brush with melted butter as they come out of the oven. Delicious!
Chef Steve Manfredi on Slow Cooking Meat & Osso Buco Recipe
Chef Steve Manfredi tells all on how to cook meat slowly & come out with a great, delectable & succulent product. The hardest thing for most cooks is picking out the right meat to cook slowly as well as the technique & additives to use while you’re trying to get the most out of your meat. The secret to cooking your meat slowly is covered by Manfredi’s 6-step list below. Take a look & jot this important info down!
1. Choose the right cut. Lean meat will turn dry.
2. First, brown the meat in oil. This will add color and flavor.
3. Add aromatic vegetables, a little spice and some herbs.
4. Add body either by lightly flouring the meat before browning and/or adding a rich stock as the braising liquid.
5. Always simmer slowly, don’t boil.
6. Make the dish the day before; it always tastes better.
Slow cooking is good for the following, this is a fantastic list- so keep an eye on this one:
Shanks; brisket; shoulder; oxtail and kangaroo tail; duck, quail and hare legs; pork trotters; pork belly; aromatic vegetables such as carrot, onion, garlic and celery; spices such as clove, ginger, cardamom, bay and pepper; herbs such as parsley, rosemary, sage, coriander and thyme; wine; stock.
The Best Way to Cook Osso Buco
Dust 6 pieces of osso buco (veal shank from the hind leg, cut across the bone, each piece about 4cm thick) with plain flour, heat some olive oil in a skillet and brown the meat lightly.
In a pot large enough to hold all the osso buco, saute 3 chopped onions in a little olive oil, making sure they become transparent but don’t color.
Arrange the osso buco on top of the onions, season a little with salt and pepper, add 5 pureed ripe tomatoes and enough dry white wine so that the meat is almost covered.
Bring this to the boil, then lower the heat and simmer, covered, for 90 minutes. After that time, add half a cup of chopped parsley and 5 minced garlic cloves, and simmer for another 30 minutes.
Season with salt and pepper and serve by itself or with polenta or saffron risotto.
Cooking wtih Amy Zucchini Mint Soup Recipe
It’s as summer as summer gets these days with heat that makes your pool all the more inviting & humidity that makes that swimsuit all the more attractive. Soup is primarily a winter craving, but this Zucchini Mint Soup recipe by Cooking with Amy’s Amy Sherman is a wonderful treat topped with cool yogurt or even served chilled. Whatever way you dress up your soup, you’re sure to love this delicious take on zucchini soup. Enjoy!
Ingredients:
- 1 large onion, chopped
- 2 tablespoon olive oil
- 2 tablespoon pine nuts
- 2 cup zucchini, finely grated
- 2 1/2 cup stock (vegetable or chicken)
- 1/4 cup Parmesan cheese
- 2 tablespoon flour
- 1/4 cup fresh mint, sliced
- sour cream or yogurt, optional
Saute the onion in a medium size pot until golden brown and soft. Add the pine nuts and cook for another minute or so until toasty brown. Add the zucchini and continue to cook for two minutes.
Add the stock and cook for another five minutes. Make a slurry of the flour and a couple tablespoons of water, stir into the pot. Bring to a boil. Add the parmesan and mint. Season to taste. Serve with a spoonful of sour cream or yogurt if desired.
Gordon Ramsay Wins Libel Suit Against UK Newspaper
Golly gee, Gordon Ramsay just can’t help but be in the news these days. It looks like today’s news is that chef Ramsay & UK TV executives have won a settlement over a London newspaper’ libelous claims that were printed last year.
The Evening Standard claimed that Gordon Ramsay & the makers of his UK TV series, “Ramsay’s Kitchen Nightmares,” faked scenes to make restaurants in the show look worse than they actually were.
The show featured failing restaurants which super hero chef Gordon Ramsay was to come to the rescue of & save them from culinary destruction. Ramsay’s Kitchen Nightmares ended with many of those restaurants out of business, due to tarnishing their reputation on air.
After the hearing, Ramsay stated, “I won’t let people write anything they want to about me.”
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Britney Spears Loves to Cook
There are those articles that you just can’t pass up & this was one of them. Along with lashing out at the media & insisting her marriage to Kevin Federline is “awesome”, pop talent Britney Spears mentioned in her Dateline interview with Matt Lauer that’s she’s a regular mom who loves to cook & clean.
Britney revealed, “I like to cook, try to cook, and I like to clean. I’m obsessive like that.
“If I watch TV, I like to watch the home-redoing-the-house shows— the whole thing— and I get into redoing the living room, the baby’s room and all that stuff.”
With her second child due in September, Spears is anxious to cook for her children & try to maintain as normal a life as possible.
Stay tuned for my Louisiana Crawfish Etouffee recipe.
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