CHRISTOPHER CHOCOLATE RECIPES

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BEST CHOCOLATE-ON-CHOCOLATE THREE-LAYER CAKE RECIPE ...



Best Chocolate-on-Chocolate Three-Layer Cake Recipe ... image

This grand, triple-layer, old-fashioned chocolate cake comes from “Back in the Day Bakery Cookbook” by Cheryl Day and Griffith Day, proprietors of Back in the...

Provided by 177MILKSTREET.COM

Total Time 2 hours

Yield 16 to 20 Servings

Number Of Ingredients 15

LEFTOVER DUCK : RECIPES : COOKING CHANNEL RECIPE | COO…



Leftover Duck : Recipes : Cooking Channel Recipe | Coo… image

Cooking Channel serves up this Leftover Duck recipe plus many other recipes at CookingChannelTV.com

Provided by Cooking Channel

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 2 servings

Number Of Ingredients 9

1 tablespoon sesame oil
1 clove of garlic (minced)
quarter-sized piece of ginger (minced)
1/2 carrot (grated)
strip of red pepper (chopped)
3 scallions (sliced)
1 egg
1 cup of shredded cooked duck
2 cups of cold, day-old rice

Steps:

  • DUCK-FRIED RICE: This works with either homemade or doggie-bag rice and duck from a Chinese dinner out. Heat 1 tablespoon sesame oil in a wok. Add 1 clove of garlic, minced, a quarter-sized piece of ginger, minced, and cook until fragrant. Add 1/2 carrot, grated, a strip of red pepper, chopped, and 3 scallions, sliced. Break in an egg and cook until it forms curds. Add 1 cup of shredded cooked duck and 2 cups of cold, day-old rice. Heat through and season to taste with soy sauce and pepper flakes. Makes enough for two.
  • SALAD: Toss mixed salad greens with vinaigrette of olive oil, lemon juice, salt and pepper. Divide the greens among plates. Lay a few slices of duck breast on each plate and garnish with a dollop of cherry marmalade next to the duck.
  • ANOTHER SALAD: Take a page from a chicken-salad recipe. Mix diced, smoked duck with diced celery, chopped scallions, roasted and chopped hazelnuts and a little good mayonnaise. Season with salt and pepper and serve as an open-face sandwich.
  • SOUP: Use the duck carcass the same way you would make chicken soup and you'll have, you guessed it, rich duck soup.

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In 1954, what was then called the Food News Department of The New York Times released a pamphlet simply called “Soups,” which had 20 recipes for soups “thick and thin, hot and cold,” including those for minestrone, shrimp bisque and this French onion soup. We’ve updated the recipe adding sherry and wine to layer in more flavors. The bulk of the time is spent on caramelizing the onions, a process that always takes longer than it seems it should. But it’s worth the wait.
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