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Chocolate DecadenceGood living is an act of intelligence, by which we choose things which have an agreeable taste rather than those which do not. Brillat-Savarin This quote appears over the doorway of many restaurants and chef's offices throughout much of the western world. It is also well known to most chocoholics who use the quote to staunchly defend their addictions to the divine indulgence. The rest of us don't need any defence. Last week's column discussed the history of chocolate and gave a recipe for Mole Poblano which has been adapted from the ancient Aztecs of Mexico. Today through Valentine's Day we will continue the saga of chocolate, which is the only flavoring enjoyed by over 50 percent of America. It is true, chocolate may be the "food of the gods" but it is one that most anyone can obtain. When it comes to chocolate, critics are few and negative side affects or allergies even less. Some say that it is high in caffeine but the facts suggest otherwise. Each one and one half ounce chocolate bar has the equivalent caffeine as one cup of decaf coffee. Elaine Sherman, who wrote the well researched "Book of Divine Indulgence", claims the following: "Chocolate causes certain endocrine glands to secrete hormones that affect feelings and behavior by making you happy. Therefore, it counteracts depression, in turn reducing the stress of depression. Your stress-free life helps you maintain a youthful disposition, both physically and mentally. So, eat lots of chocolate." Of course, every chocolate lover intuitively knows that. In short, chocolate is cheaper than therapy and you don't need an appointment or a prescription. I have researched recipes that use chocolate a little differently than the given standards. I take it for granted that brownies, fudge, chocolate chip cookies and most of the basic chocolate cakes and pies are already in your tried and true recipe file. Today, At the Table features a chocolate risotto and a chocolate and banana pudding. Chocolate Risotto This recipe should serve four to six, depending on the portion size. I have garnished the servings with fresh raspberries and chocolate sauce or sliced bananas and vanilla custard sauce dusted with cocoa. 1 cup risotto rice 2 and one half cups milk 2 tablespoons butter 4 ounces semi-sweet chocolate 1 fourth cup sugar 1 third teaspoon cinnamon 6 tablespoon heavy cream Cook rice and milk together in a nonstick heavy bottomed saucepan over low heat. Simmer and stir for 20 minutes. It will become thick and sticky during the last 5 minutes. Stir in the chocolate, which has been finely chopped, over very low heat until melted. Remove from the heat and stir in the cinnamon and cream. Cover the pan and let stand for a few minutes. Spoon into serving plates while warm, garnish and serve. Chocolate and Banana Pudding Here's another great dessert for the winter season. This superb pudding is served hot and steamy with a warm fudge sauce. 1 and 3/4 cups self-rising flour 2 ripe bananas 6 tablespoon unsalted butter 1/3 cup sugar 1/4 cup milk 1 egg, beaten 1/3 cup finely chopped semi-sweet chocolate Sift the flour into a bowl and rub in the butter as though you were making pie crust but a little more coarse. Mash the bananas in another bowl with the sugar and cream into the flour mixture. Beat the egg with the milk and stir into the batter. Add the chopped chocolate. This recipe must be steamed. You can do it in a 4 cup pudding mold or similar sized funnel mold or soufflé. Prepare a steamer or saucepan with boiling water. Grease the mold, pour in the batter and cover with a double thickness of aluminum foil. Tie a string around the foil to hold it tightly against the mold. Steam covered for 2 hours, adding boiling water as needed. Run a knife around the edges and turn the pudding out onto a serving plate. Serve hot with the chocolate sauce and some whipped cream. Enjoy. |
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