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Chocolate Ganache Tart


Happy Belated Thanksgiving! I hope everyone ate until their buttons popped off their pants and have now settled into some expandable sweatpants and onesies. I am still feeling like a beached whale! I'm so lucky to have such amazing friends who can really whip up some superb dishes. There were some home-made cranberry sauce, green bean casserole, cornbread stuffing, bacon mac and cheese, fluffy mashed potatoes etc... I'm feeling kind of full just listing them out. I ate until my stomach was pushing against my diaphragm...no space left for breathing :/

The dessert line up was spectacular too. Pumpkin cheesecake, fudge-y brownies, a chocolate tart, all smothered with freshly whipped bourbon whip cream. I don't think I can eat until next Thanksgiving...

A picture of our Thanksgiving spread




Chocolate Ganache Tart

Makes a 9" tart
Ingredients
French Shortbread Tart Shell
6 tbsp butter, cut into pieces
1 tbsp oil
3 tbsp water
1 tbsp sugar
1/8 tsp salt
1 cup flour

Chocolate Ganache
2/3 cup heavy cream
1 tsp vanilla extract
8 oz good quality bittersweet chocolate, chopped into pieces
2 tbsp butter, chopped into pieces
1 tbsp sugar
1/8 tsp salt
2 large egg yolks

  • For the shell: Set oven to 410F. In a medium saucepan, add butter, oil, sugar and salt and melt at low-medium heat
  • Once the butter bubbles and browns around the edges, remove from heat and dump flour and stir quickly.
  • The dough should pull away and stick to the sides. Put in your tart pan and spread it out with a spatula. When its not too hot, palm the dough to the bottom and push onto the sides, covering the entire tart pan. Bake for 10-15 mins or until golden (not brown, because we have to bake it again)
  • For the filling: Reduce oven temp to 325F. Heat heavy cream and vanilla at low-med heat until it bubbles at the edges, remove from heat and pour over chopped chocolate and butter. Let it melt for a bit before stirring.
  • Whisk in sugar and salt and make sure everything is nice and smooth. Beat the egg yolks in a small bowl with 1 tbsp of heavy cream, add a spoon of the ganache to whisk and temper the egg yolks.
  • Add the egg yolks into the ganache and blend well.
  • Pour into the tart shell, level with a spatula and stick it in the oven for 5 mins, just to set. It should still be wobbly when you take it out but if it will set after 2 hours at room temp or in the fridge for 30 mins.
  • Before serving, let it sit outside for 20 mins (nobody wants to eat a chocolate bar). Serve with homemade whipped cream!  

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Fudge Brownie Cupcakes + Chocolate Chip Cookie Dough Frosting


This week has been pretty tough. But, I am so touched by the outpouring of support from our class and the upper classmen in helping each other out. Love you guys so much!

My roommate also made this SUPER indulgent cupcake for friendsgiving, which I unfortunately did not go :(  Just look at the name of this beast. Chocolate upon chocolate upon chocolate?! This girl... making delicious goodies to widen my waistline <3



Click "Read more" button below for recipe :)

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Asian Quinoa Salad


Only 1 more week until Thanksgiving!! No more sleep deprived state... I am going to get in all my beauty sleep, eat and hibernate for the weekend. My bed and I are going to be best friends :D

I am also going to bake and cook up a storm and maybe I'll have to wear sweatpants for a while, but it is going to be SOoo awesome. Just one more hurdle of an exam. Here's one more recipe before the fat weekend - a super fast salad to make for potlucks and just gluttonous healthy eating (oxymoron?)


Click read more button below for recipe :)

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Hummus


One more exam until thanksgiving! So excited for the holidays, not so excited about the $$$ tickets to fly back to LA. Which is why I will spend thanksgiving in Richmond staring at pictures of cats. Although, I will be able to commiserate with my roommate and other desolate Cali people and have a friendsgiving away from home. Yay!

Anyhoo, I finally coughed up the money to buy tahini. I don't get why it's so expensive and why it's such an essential ingredient in hummus! Gad, it imparts such a deep and yummy flavor. I tried making hummus without it and just threw in some sesame oil. Needless to say, it wasn't the same :(

This recipe adds olive oil only when you're ready to serve it. Which apparently is the way to make it and it is super super smooth. Enjoy~


Click read more button below for recipe :)

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Roasted Beets + Spiced Chickpea salad


Hooray! Free few hours after an exam before I have to study again...booo... :( I feel a little delirious from no sleep, but so happy to blog! Also, I just ate a lot of brisket and maybe a half a rack of ribs, and I am hitting serious food coma right now. Thought I might put up a recipe I made last week before I go to sl..zzzZZZZZzzzz



Roasted Beets + Spiced Chickpea salad

Adapted from 'love and lemons' blog
Serves 3-4

Ingredients
4-5 medium sized beets
1 can chickpeas
2 tsp garlic powder
1/2 tsp chilli flakes
1/2 tsp cayenne
1/2 tsp paprika
I threw 2 thai chilis for some extra heat
salt and pepper

handfuls of arugula
2 tbsp chopped fresh parsley
crumbled feta
Red wine vinegar or fresh lemon juice
olive oil
yogurt (optional)
  1. Preheat oven to 425 F. Wash beets and wrap in foil. Roast for 40-50 minutes or until fork can pierce through easily. Let it cool and slice it up!
  2. Heat a little bit of olive oil in a skillet. Add the the chickpeas, garlic powder,chili flakes and italian herbs. Cook until chickpeas are golden brown, stirring occasionally. Add salt and pepper to taste
  3. Assemble your salad. Place beets and spiced chickpeas on a bed of arugula. Crumble with feta cheese, drizzle olive oil and red wine vinegar. Garnish with parsley and yogurt. Finally, crack some fresh pepper.

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