Tiramisu Chocolate Bombs

In the rare event that you have leftover tiramisu, you might contemplate on these nuggets. Ok not quite a nugget, but a large bonbon confection. Leftover tiramisu never happens. So when I see a significant amount left, the thought of covering small portions with ganache is tempting.

An ice cream scoop makes it easy to form small mounds. Freeze them till firm. Chocolate ganache coats the frozen mounds. They cool and set in the fridge.  Time to sample the wares!

TIRAMISU CHOCOLATE BOMBS

Serves 4-6

Tiramisu, homemade or store bought

1o oz dark Chocolate

1/2 cup heavy Cream

Line a baking tray with parchment paper.

Use an ice cream scoop to make 8-10 mounds. Place the mounds flat side down on the parchment. 

Freeze for 4-6 hours till firm.

Chop chocolate into shreds. Place them in a heat proof bowl.

Bring cream to boil, then pour it over the chocolate. 

After 3-4 minutes use a spatula or spoon to whisk the chocolate till smooth. Let ganache cool a bit.

Dip the mounded side in the ganache. Place it on a fork. Dip the fork in the ganache so the flat side is coated as well. Place it gently on parchment. Repeat with all mounds.

Refrigerate for 2 hours till firm.

Enjoy the delights!

 

Rib Eye with Soy Butter Sauce

Anniversaries are special. The meal we eat makes it even more so. Salad, steak, potatoes, veggies and a grand finish with a beloved dessert. 

Steak is our ultimate expression of love. Especially if it comes from my brother, the steak house expert. Heavily salted and peppered, it is grilled to medium rare perfection. Of late, we eat the steak slivered and drizzled with an appropriate sauce. This time the sauce is a quick simmer of butter, olive oil, soy sauce, parsley and capers. It has a piquant, fresh flavor.

The table groans. The anniversary couple dig in with relish. Love and good food always triumph.

RIB EYE WITH SOY BUTTER SAUCE

Serves 4-6

3 Rib Eye Steaks, 1o-12oz each

Kosher Salt

Ground Black Pepper

Sauce

1 tablespoon Butter

1 tablespoon extra virgin Olive Oil

2 teaspoons whole grain Mustard

1/4 cup Cream

3 tablespoons Capers, rinsed well

2 tablespoons Parsley, chopped fine

1 tablespoon light Soy Sauce

3-4 tablespoons Water

Season steaks well with salt and pepper.

Use a gas or charcoal grill to cook the steaks till medium rare. The steaks are 1" thick. Cook them 4 minutes on one side , then flip and cook for 2 min on the other. 

Remove steaks to a platter. Tent the steaks with foil and let them sit for 5 minutes. 

Make the sauce by melting butter in a saucepan. Add olive oil, cream, mustard, capers, parsley, soy sauce and water. Bring the sauce to a simmer and cook for a couple of minutes.

Slice steak and arrange on a clean platter. 

Drizzle sauce over steak and serve with veggies of your choice.

These are not slim pickings...just food we love....made with love!