Chocolate Truffles 101

Posted by Shella

This post was inspired by my friend, Freedom, who has guest blogged for us before with great advice on how to make your baked goods both delicious and beautiful. When my first son was born more than 7 years ago, we received many cards, gifts, and well wishes. To say thank you, I made various baked goods and sweets for everyone, including staff members at the local chapter of Big Brothers Big Sisters, where my husband was doing volunteer work on their board. For them, I made chocolate truffles, flavored with green tea. Freedom, who surprisingly enough remembers them, has asked me before on tips for making truffles. 

I took this photo several years ago as a form of advertising. I offered to make truffles as an auction item for my son's preschool's fundraising event.

Chocolate truffles are basically ganache, made with cream, your favorite chocolate, and other flavors you may wish to add. There are many many great truffle recipes you can find on www.epicurious.com and Williams-Sonoma.com. For this post, I made chocolate mesquite honey truffles with honey we bought in Flagstaff from the Flagstaff Farmers' Market, which I've mentioned in a recent post. The recipe comes from "Demolition Desserts: Recipes from Citizen Cake," by Elizabeth Falkner. 

This is a tremendous book with beautiful photos and, of course, incredible recipes. Falkner, who is a chef in San Francisco, is a movie buff. Her recipes, many of which were inspired by movies, have creative titles like "Cherries of the Corn," "Rosebud," and "Shagalicious." This is a fun cookbook to read and use in your home kitchen, especially if you have a big sweet tooth like I do. 

One of the most entertaining cookbooks I've read, this one also includes gorgeous photos and clear step-by-step guides to recipes. If you love to cook desserts, this book is inspiring.

The Tools

*A sheet pan lined with wax or parchment paper

By using wax or parchment paper, you can easily remove the chocolate truffles after they have set. 

*Food preparation gloves

I don't like to touch chocolate truffles with my bare hands, so I use food preparation gloves to handle them. Try finding them near the band aid section of your grocery store and make sure you get the ones that are NOT coated with powder. When stores don't stock them, I usually find that my favorite folks at my local deli, the fish monger, or the butchers will sell me a box or two of the gloves they use. 

Truffle tools from left to right: 2-pronged, swirled, and 3-pronged dipping tools. You should also have a small paring knife handy and a melon ball scoop. 

*Melon balls scoop

You can easily make square or rectangle shaped truffles by pouring the ganache in an 8 x 8 or 9-square-inch pan, then cut them once they've set. But if you want the traditional ball shape, I recommend using a small melon ball scoop. 

*A small paring knife, preferably with a rounded tip

This will help you ease the truffle out of the melon ball scoop if it sticks. 

*Truffle dipping tools, small spoon, or small fork

There are truffle dipping tools you can find online, such as at Cooking.com. If you don't have them or don't want to get them, a small spoon or fork will do for the dipping. 

The Method

Prepare the ganache as described in your favorite recipe and place in a bowl until set. 

Once the ganache has set, use the melon ball scoop to take small pieces out of your bowl as if you were scooping out melon balls. These will not look perfectly round at this point, but just place them on your sheet pan lined with wax or parchment paper. Use your small paring knife to coax them out of the scoop, if they tend to stick.

Try to aim for small to, at the most, medium sized truffles. You want just a little explosion in  your mouth. Otherwise, you might just as well take a large spoon and eat the ganache straight from the bowl.

Cover the pan thoroughly but loosely and place in the refrigerator until chilled, about 30-45 minutes. Take the pan out of the refrigerator and using hands with food preparation gloves on, roll the pieces of ganache into small balls. Put each back on the pan after you've rolled it. It's key that you work gently but quickly to make sure the ganache stays chilled. This will make it easier and neater for you to roll them. If they soften, place them back in the refrigerator for 15-20 minutes. 

Food preparation gloves without powder make it much easier and less messy (and more sanitary) to form the undefined small chunks into round truffles. 

Once you have rolled the ganache pieces into balls and lined them up on your pan, place it back in the refrigerator again until chilled, about 45-60 minutes.

Line up your truffles about an inch away from each other on your pan.

Instead of dipping them in melted chocolate, you could opt at this point to just dust them with cocoa powder. Sometimes, we also use Ovaltine as a coating, which my older son prefers. 

Another use for Ovaltine!

While the truffles are chilling, temper or melt the chocolate you will be using to coat them. Let the chocolate cool down COMPLETELY or you will end up with melted ganache. It will help keep the chocolate have an even texture if you stir gently with a spatula every so often until the bowl of melted chocolate has cooled down. 

You want a thin coating of chocolate. When you bite into the truffle, you want just a thin crunch to reveal the smooth ganache inside. A thicker coating will make it tougher and awkward to bite into it. 

Using your dipping tools, small spoon or fork, take one truffle and place each into the bowl of melted but cooled chocolate. Roll them around a bit in the bowl to completely coat them. Because the truffles have been refrigerated, the chocolate shell will harden quickly. Work quickly to place the truffle into the melted chocolate, scoop it out with your tool, then tap excess chocolate and place the truffle back on your pan. 

Use whatever tool you're most comfortable with.

Once you've coated all your truffles, return the pan into the refrigerator and chill for about an hour. Serve straight from the refrigerator. You can also let this sit at room temperature and let people just take their share when they want it. Store leftover truffles, well covered with a plastic wrap, in the refrigerator. 

If chocolate "pools" at the bottom of the chocolate-coated truffles, just take your small paring knife and gently trim  excess dried chocolate away.

Gnocchi

Posted by Becky

This is one of those things that people are intimidated to make, but it is actually very easy. The store-bought gnocchi can be very dense, and I am convinced that is why so many people don’t like them. But, the first time I had gnocchi they were homemade, so I instantly fell for these little pillowy bites of goodness.

You can serve them with just olive oil and parmesan cheese grated over the top or with a tomato sauce.

Gnocchi

1 ½ cup all-purpose flour, to start with

4 baking potatoes

salt

Bake potatoes in the oven at 375̊ F for about an hour, until soft.

Remove the skins and mash the inside of the potato either by hand or with a potato ricer. Bring a pot of water to a boil and add salt, that will help maintain the temperature of the water.

Add the flour to the potatoes and combine with your hands. Knead together to form a dough on a floured surface.

Tear off a piece and form into a ½ inch by about 6 inch tube, just depends on the amount you tore off. This will be your test batch.

Cut the tube in 1 inch pieces and with the back of a fork roll the gnocchi over it to form the ridges. The ridges will help the gnocchi cook all the way through. Place them into the boiling water and when they float on top take them out, about 2 minutes. Taste the gnocchi, if it is too mushy then add about ½ cup flour back into the dough and knead until well combined. Repeat the process until you get the right consistency.

Serve immediately.

Chicken Chili with Hominy

Posted by Becky

You know when I post a recipe that I haven’t tweaked, it’s good! I love hominy, so I searched the web to find a low-fat dish that was quick and looked good. It seems that I start many meals with one thing I want to use in my cabinet and search through books, the web, old recipes, old magazines……anything, to find something that remotely looks interesting enough to try. Many times I just get frustrated and settle on mac and cheese. So, I am sure my family was thankful I found this on the web.

This recipe is really easy. Meaning: I could conquer it with a toddler pulling at me.

Chicken Chili with Hominy

From EatingWell:  January/February 1999

4 corn tortillas

12 ounces boneless, skinless chicken breasts, trimmed and cut into 3/4-inch chunks

Salt & freshly ground pepper, to taste

1 tablespoon extra-virgin olive oil, or canola oil

2 small red bell peppers, seeded and diced

1 large onion, chopped

1 4-ounce can chopped green chiles

3 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1 14-ounce can reduced-sodium chicken broth

2 cups low-fat milk

2 15-ounce cans white hominy, rinsed

1/2 cup chopped fresh cilantro

6 lime wedges

Place a tortilla directly on a stovetop burner set at medium-low and toast, turning frequently with tongs, until light golden and fragrant, 30 to 60 seconds. Repeat with remaining tortillas. Cut tortillas into 1-inch-wide strips and set aside.

Season chicken with salt and pepper. Heat 1/2 tablespoon oil in a Dutch oven over medium-high heat. Add chicken and cook, stirring often, until lightly browned, 2 to 3 minutes. Transfer to a plate.

Add remaining 1/2 tablespoon oil to pan. Add bell peppers and onion; season with salt and pepper and cook, stirring often, until softened, about 3 minutes. Add chiles, garlic, chili powder, cumin and oregano; cook, stirring, until fragrant, about 1 minute. Add chicken broth and milk and bring to a simmer, stirring. Stir in reserved tortilla strips, chicken and hominy.

Reduce heat to low. Cover and simmer, stirring occasionally, until chicken is cooked through and chili has thickened, about 20 minutes. Stir in 1/4 cup cilantro. Adjust seasoning with salt and pepper. Serve with remaining cilantro and lime wedges.

Exploring The West: Eats, Sights, and Kicks in Flagstaff, Arizona

Posted by Shella


There's a reason why Flagstaff, Arizona shows up in what is perhaps the most popular song about Route 66. The town practically defines it with its kitschy mix of diners that scream of years gone by and beautiful scenery around it that makes the west so alluring for vacationers. 

There are many great hiking trails in Flagstaff, including Humphreys Peak, the highest point in Arizona with an elevation of 12,637 feet.  Mount Elden also has challenging trails, including Fat Man's Loop. If you're not used to hiking at this elevation, arrive at least one day early and get a good night's sleep to get used to the thinner air. There's a reason why one of the races in Flagstaff is called "Gaspin' in the Aspen." Even Fat Man's Loop can be tough to complete for an inexperienced hiker.

Flagstaff is also most well-known for being the gateway to the Grand Canyon. There's plenty of literature about this wonder of the world, so I will leave that to the travel guides and instead focus on some of the lesser known attractions and eats in and near this mountain town.


My family and I have owned a second place there for about five years now, so we've had plenty of time to get to get to know Flagstaff. A massive forest fire a year or so ago near U.S. Highway 89 denuded much of the vegetation on the mountains that tower over the town and caused severe flooding in some neighborhoods. 

The climate in Flagstaff is much milder than Phoenix and Tucson, which makes it easier to grow vegetables in your yard. Our neighbors gave us these. We used the tomatoes to make Oven Dried Tomatoes.

Needless to say, Flagstaff is very popular for camping and hiking. Phoenicians love to seek refuge in its milder climate, when flames of hell engulf their city's concrete every summer. Phoenix is just about two hours away via Interstate 17 (about 4 hours from Tucson), which is marked by a switchback road up the mountains. If you use this path, we suggest going at off times to avoid speed demons who won't hesitate to cut you off with a right lane pass at upwards of 80 mph as you navigate up the narrow roads into northern Arizona. Another driving tip: unless you have a deep seated fear of driving at a speed of at least 75 mph, stay on the left lane as you go up the mountain on I-17 because the right lane will be blocked by extremely slow moving trucks that simply can't climb that fast.


While we have a fully stocked kitchen in Flagstaff, I generally stay away from baking and cooking there, where the elevation of nearly 7,000 feet makes it more frustrating than enjoyable for me. So when my husband's not cooking for us, we often head to our favorite eateries. There are many many fast food chains in town, but don't succumb to them because there are some delicious meals that can be had in and around Flagstaff.


In town


*Pato Thai Cuisine in downtown Flagstaff
In addition to having lived in Manhattan and Chicago, being Asian (from a family with some excellent cooks!) makes me particularly picky about Asian food, whether that be Thai, Vietnamese, Chinese, Filipino, Malaysian, etc. Let me tell you right now that Arizona has its share of simply bad Asian restaurants. So I don't say it lightly when I recommend Pato Thai in Flagstaff. The servers tell us that when Paul McCartney went on a Route 66 road trip with his girlfriend, they both dined at this small but homey restaurant. Their curries are flavorful, and their noodle dishes, including the staple pad Thai, are worth exploring. There are plenty of vegetarian options, and they can make dishes as hot or mild as  you want.

Fried rice with bbq pork

Chicken satay

Pad Thai

Thai iced tea

My son's usual: fried wontons.

*Beaver Street Brewery
They have fairly standard brewery fare here that is reliable and prepared well and quickly. Some of our favorites include the salmon quesadilla, soft pretzels, southwest turkey grinder that comes with a roasted poblano chili sauce, and their oatmeal stout that you can also get to go in huge bottles.


*The doughnuts at Miz Zip's Cafe
This diner sits right on Route 66, so it isn't hard to find. The food here features your typical diner dishes, but I single out their doughnuts because they make them when you order. There's nothing like fresh deep fried doughnuts, which you can also get here with a scoop or two of ice cream.


*Big John's Texas Barbeque
Big John's is a trailer, so you will have to check their website for hours and locations. Their cornbread is just decent, but their ribs have a nice deep smokey flavor, which isn't surprising since you can often see stacks of mesquite wood behind their trailer. 

The ribs have a great smokey flavor.

Pulled pork sandwich

*Brookside Chocolate Company
No vacation is complete for my family without a trip to some sort of chocolate shop. Located downtown inside the Old Town Shops mall -- which houses a dozen independently owned shops and restaurants -- this is where we go for our sugar fix. The store is reminiscent of a Rocky Mountain Chocolate Factory, so even the dark chocolate selections are sweeter than ultra-luxe chocolate bars. But they do stock lots of jellybeans and old time candies like Chuckles. I always go for the chocolate-drenched apples. The ones dipped in caramel, then chocolate, and sprinkled with sea salt is a recent creation that is worth the calories.

Various truffles

Some of the best products in the store: caramel and chocolate apples.

No shortage of Pez here...

...or jelly beans...

...or popping candy.

*Wildflower Bread Company
Yes, this one is a chain. But I make an exception because they have better than average scones, muffins, cupcakes, loaves of bread, and croissants. The staffers there told me that they don't truck up the goodies from Phoenix. Instead, they have modifications, including those for their ovens, in order to bake well at this elevation.

Muffins, cupcakes, croissants, scones, and freshly baked loaves of bread make this a worthwhile stop.

*Flagstaff Farmers Market At 1901 North 4th Street 
Just because you're on a road trip doesn't mean you can't stock up on excellent fresh fruits. This small grocery store on 4th Street has great produce, a wide selection of tortillas, and honey -- you can even see the worker bees in glass blocks along one small section of their wall. 

Peaches from Utah, which is just several hours away from Flagstaff.

The store sells several different types of honey and honeycomb.

No recession for these worker bees.

Along with tortillas, the store sells corn husks for making tamales.

When green chilis from Hatch, New Mexico are in season, the Farmers Market roasts them for you just outside of the store. My husband buys (too many of) them to use for burgers, salsas, and sauces. Once roasted, you can easily peel the skin off, open up the chilis, scrape the seeds and ribs off, store them in bags, and freeze them to use all year. I recommend using these for the Tortilla Delight Soup recipe and the salsa for Wagyu Tacos and Tacos de los Abogados!

The chilis are loaded into this barrel-type roaster.

The barrel spins them as they roast for several minutes with high heat.

Long lines sometimes form as people wait for their chilis to roast.

My husband spent hours preparing the roasted chilis for the freezer. He used food preparation gloves to fend off the burn. This is key especially if you wear contact lenses.

Near Flagstaff


*The Turquoise Room
Move WAYYYYY over, Mark Miller! The Turquoise Room on Route 66 is one of the best restaurants you will ever visit in the southwest. It is worth the 45-minute drive out of Flagstaff on Interstate 40. You can't miss it because it's the only restaurant worth visiting in Winslow, Arizona. Yes, as in THAT Winslow -- of the song "...standin' on the corner in Winslow, Arizona" fame. So after you stand on the designated corner to take your photo, head over to the La Posada Hotel, where The Turquoise Room is located.

La Posada, a historic hotel designed by Mary Elizabeth Jane Colter, was originally built in 1929 and recently renovated. The grounds and rooms are clean, beautiful, and comfortable. Just remember if you stay here that it is right next to the rail tracks.


At the The Turquoise Room, we suggest reserving one of the booths by the windows, so you can watch the trains go by while you eat. It's especially mesmerizing for children. The menu is simply amazing and boasts not only southwestern but also Native American twists. Before I heap more praise on the menu, I bow to a chef who can turn out an incredible chocolate souffle at nearly 5,000 feet elevation.

The restaurant's signature soup, which is a combination of sweet corn and black beans with a chili cream drizzled on top.

Stuffed jalapenos

This dish used the Native Churro lamb -- raised on the Navajo Reservation -- in three different ways. 

From the kids' menu: fries and quesadillas made with whole wheat tortillas.

My photos don't do justice to some of our favorite dishes by Chef John Sharpe. I quote his menu below:


*Piki Bread with Hopi Hummus
"Two Piki breads made by Monique Talemptewa of Second Mesa, served with my version of Bad- dap – suki. A hummus made with reservation grown Tepary beans, pit roasted corn, corn and sunflower oils. Garnished with sunflower seeds."


*"Our Native Churro Lamb is free range reared by Irene Bennalley of Newcomb, New Mexico on the Navajo Reservation. Irene raises her sheep at her 'Bar Q RZ Ranch' in New Mexico. It is hormone and antibiotic free as well as a being a 'Heritage Breed' of lamb. We are the only restaurant serving this rare breed on a daily basis."


*Crispy Pork Carnitas
"Large pieces of crispy pork Carnitas, served on a bed of black beans in a red chile pool, papaya salsa served with our creamy polenta and fresh vegetables."


When squash blossoms are in season, ask if their often off-menu dish is available. The squash blossoms are stuffed with sweet corn tamales and deep fried.


*Delgadillo's Snow Cap
If you're a Route 66 enthusiast, you won't find much haute cuisine this side of it. Delgadillo's Snow Cap in Seligman, Arizona is your best bet for fast food. Their hamburgers taste of frozen patties to me, but my husband and our 7-year-old look forward to their extra long hot dogs, chorizo burgers, and chocolate malts.

Skip the usual and go for the chorizo burger. 

Other sights worth memorializing with your digital camera: 

Seligman, Arizona, which has no shortage of souvenir shops, featuring all sorts of Route 66 memorabilia.

The Glen Canyon Dam in Page, Arizona offers tours. I recommend bringing your own food from Flagstaff on the way here, which doesn't offer that many great restaurant options.

Lake Powell, a controversial man-made reservoir on the Colorado River near the Utah and Arizona border. 

Watch for "two guns" off Interstate 40 on the way to Winslow, Arizona. There is an exit for it.

New Mexico may have been Georgia O'Keeffe's muse, but the colors of The Painted Desert can bring out the artist in everyone, even if all you have is a point-and-click digital camera.