MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate Bruno
Categories: Chocolate, Desserts, Breads
Yield: 8 Servings

5 oz White chocolate; chopped
3 oz Graham crackers; fine
- crushed
12 oz Semisweet chocolate;
- chopped
6 oz Unsalted butter; cubed
2 tb Fresh-brewed or strong
- instant espresso
5 lg Eggs; separated
3 tb Sugar
Cocoa powder for dusting

Line a cookie sheet with parchment paper and place a 9"
ring mold or cake pan, without its bottom, on the paper.

Melt the white chocolate in a double boiler. Add the
graham crackers and mix together well. Spread the
mixture evenly on the parchment side of the ring (do not
let it go up the sides) and refrigerate.

Melt the dark chocolate, butter, and espresso together
in a double boiler. Remove from heat, let cool to
lukewarm, then stir in the egg yolks until combined. Set
aside.

In a large bowl, whisk the egg whites to soft peaks
while slowly adding the sugar. Stir one-third of the egg
whites int the chocolate mixture. Fold the remaining
two-thirds of the egg whites.

Pour the chocolate batter into the chilled ring mold and
tap the whole tray on the counter to level the batter.
Refrigerate for at least 3 hours or overnight.

Dip a paring knife in hot water, run it around the
inside of the ring mold to loosen the ring, and
carefully slip off the dessert. Dust the surface with
cocoa powder.

Cut into equal wedges and serve immediately with ice
cream and your favorite hot fudge sauce.

RECIPE FROM: https://www.cdkitchen.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ragu Sauce A La Bruno
Categories: Sauces, Vegetables, Herbs, Chilies, Pork
Yield: 6 Servings

1/2 c Carrots; chopped fine
1/2 c Celery; chopped fine
1 md Onion; chopped fine
1 pk Dried porcini mushrooms
4 cl Garlic; minced
1 ts Salt; as needed
1 ts Mild chilli spice mix; to
- taste
1/4 c Olive oil
1/4 lb Pancetta or smoked ham; in
- small pieces
6 oz Can tomato paste
4 lb Pureed fresh tomatoes
+=OR=+
15 oz Can tomato sauce

NOTE: Here is one of my favorite pasta sauces. The
recipe was from an Italian I worked with in Pakistan.
Bruno showed me how to make his grandmother's special
ragu. This sauce recipe calls a little chilli spice-it
is not very spicy, just right. But leave it out if you
want the sauce to be very mild. The secret of this sauce
is to get imported dried porcini mushrooms and the trick
of pouring the soaking water into the sauce.

Place the dried porcini mushrooms in a shallow soup bowl
and add about 1/2 cup boiling water. Stir for a few
minutes and cover. Let stand for 30 minutes.

In a large pot, add the oil and cook the pancetta until
light brown. Add the carrots, celery, onions and garlic.
Saute over low heat for 30 minutes while the mushrooms
soak. Do not allow vegetables to brown as this will
change the taste of the sauce.

Peel the tomatoes and rough chop them. Place them into a
blender and puree until smooth.

Remove the mushrooms from the bowl and add them to the
pot. Now carefully pour off the dark water the mushroom
soaked in into the pot. Do not add it all as there may
be some sand or soil at the bottom. Discard the last of
the soaking water.

Add the tomato sauce and tomato paste and chili powder.
Cover the ragu and let it simmer for at least 4 hours.

RECIPE FROM: https://www.cdkitchen.com

Uncle Dirty Dave's Archives

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