French Silk Pie

Bittersweet chocolate and Dutch-process cocoa meld with a shot of fresh brewed coffee to give an ultra-rich flavor to this creamy French silk pie. A frothy meringue is the secret to lightening the brown sugar-sweetened filling.

Ingredients


Crust

30 chocolate wafers, (see Tip)

2 tablespoons chopped pitted dates

2 tablespoons water

1 tablespoon canola oil

Filling

1 tablespoon brewed coffee

1 tablespoon water

1 1/2 teaspoons unflavored gelatin

1 large egg

1/2 cup low-fat milk

8 tablespoons packed light brown sugar, divided

1/3 cup unsweetened cocoa powder, preferably Dutch-process

2 ounces bittersweet chocolate, chopped

1 1/2 teaspoons vanilla extract

2 tablespoons dried egg whites, (see Ingredient Note), reconstituted according to package directions

1/2 teaspoon cream of tartar
Preparation


1.Preheat oven to 325°F. Coat a 9-inch deep-dish pie pan with cooking spray.

2.To prepare crust: Combine chocolate wafers and dates in a food processor; process until finely chopped. Add water and oil and process until moistened. Press into the bottom and sides of the prepared pan.

3.Bake until crisp, about 10 minutes. Cool completely on a wire rack.

4.To prepare filling & garnish: Combine coffee and water in a small bowl. Sprinkle gelatin on top and set aside to soften.

5.Whisk egg, milk, 3 tablespoons brown sugar and cocoa in a small saucepan until smooth. Cook over low heat, whisking constantly, until thickened and an instant-read thermometer registers 160°F, 5 to 7 minutes. Do not let the mixture come to a simmer. Remove from the heat. Add the reserved gelatin mixture; stir until dissolved. Add chocolate and vanilla, stirring until melted. Set aside to cool to room temperature, about 30 minutes.

6.Beat reconstituted egg whites and cream of tartar in a large bowl with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 5 tablespoons brown sugar, beating until the meringue is smooth and glossy.

7.Whisk one-fourth of the meringue into the cooled chocolate mixture until smooth. Scrape the chocolate mixture into the remaining meringue and fold in with a whisk. Spoon the filling into the crust and chill, uncovered, until set, about 3 hours.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 2 days.
Equipment: 9-inch deep-dish pie pan

Tip: Many commercial cookies and wafers contain partially hydrogenated oil, a source of trans-fatty acids. Look for brands made without these oils, such as Newman's Own Organics and Mi-Del, which fortunately are every bit as tasty. Find them in the natural-foods section of large supermarkets.

Ingredient Note: Dried egg whites are pasteurized—a wise choice when making meringue toppings that may not reach 160°F (the temperature at which eggs are considered "safe"). You'll find them in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions.

Nutrition

Per serving: 172 calories; 6 g fat (1 g sat, 1 g mono); 22 mg cholesterol; 29 g carbohydrates; 4 g protein; 2 g fiber; 88 mg sodium; 106 mg potassium.



2 Carbohydrate Serving



Exchanges: 1 1/2 other carbohydrate, 1 fat

Broccoli-Cheese Chowder

This satisfying remake of broccoli chowder benefits from the creamy texture of cooked potatoes and smooth, tangy reduced-fat sour cream instead of getting its richness from as much as a cup each of cream and cheese. Not only is the flavor vibrant, but a single serving gives you over half of the daily recommendation for vitamin C.Ingredients


1 tablespoon extra-virgin olive oil

1 large onion, chopped

1 large carrot, diced

2 stalks celery, diced

1 large potato, peeled and diced

2 cloves garlic, minced

1 tablespoon all-purpose flour

1/2 teaspoon dry mustard

1/8 teaspoon cayenne pepper

2 14-ounce cans vegetable broth, or reduced-sodium chicken broth

8 ounces broccoli crowns, (see Ingredient Note), cut into 1-inch pieces, stems and florets separated

1 cup shredded reduced-fat Cheddar cheese

1/2 cup reduced-fat sour cream

1/8 teaspoon salt
 
Preparation


1.Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes.

2.Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more. Transfer 2 cups of the chowder to a bowl and mash; return to the pan.

3.Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through, about 2 minutes. Season with salt.

Tips & Notes

Make Ahead Tip: Prepare through Step 2. Cover and refrigerate for up to 2 days or freeze for up to 2 months.

Ingredient note: Most supermarkets sell broccoli crowns, which are the tops of the bunches, with the stalks cut off. Although crowns are more expensive than entire bunches, they are convenient and there is considerably less waste.

Nutrition

Per serving: 205 calories; 9 g fat (4 g sat, 3 g mono); 21 mg cholesterol; 23 g carbohydrates; 9 g protein; 4 g fiber; 508 mg sodium; 436 mg potassium.



Nutrition Bonus: Vitamin C (61% daily value), Vitamin A (64% dv), Calcium (34% dv).



1 1/2 Carbohydrate Serving



Exchanges: 1 starch, 1 vegetable, 1 high-fat meat

Cashew Salmon with Apricot Couscous

Yogurt sauce flavored with lemon, cumin and cilantro tops this Indian-inspired grilled salmon and apricot couscous. Try this quick, easy recipe for entertaining. Serve with steamed snap peas and a glass of Gewurztraminer.


Ingredients


1/2 cup nonfat plain yogurt

3 scallions, sliced, greens and whites separated

2 tablespoons lemon juice

2 tablespoons chopped fresh cilantro

1/2 teaspoon ground cumin

3/4 teaspoon salt, divided

1/2 teaspoon freshly ground pepper, divided

1 tablespoon extra-virgin olive oil

1/2 cup chopped dried apricots

1 tablespoon minced fresh ginger

1 1/4 cups water

1 cup whole-wheat couscous

1 pound salmon fillet, preferably wild Pacific, skinned and cut into 4 portions

1/4 cup chopped toasted cashews,
 
Preparation


1.Preheat grill to medium-high or position rack in upper third of oven and preheat broiler.

2.Combine yogurt, scallion greens, lemon juice, cilantro, cumin, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.

3.Heat oil in a large saucepan over medium heat. Add apricots, ginger, scallion whites and 1/4 teaspoon salt. Cook, stirring, until softened, about 2 minutes. Add water and bring to a boil over high heat. Stir in couscous. Remove from heat, cover and let stand until the liquid is absorbed, about 5 minutes. Fluff with a fork.

4.Meanwhile, rub salmon with the remaining 1/4 teaspoon each salt and pepper. If broiling, coat a broiler pan with cooking spray. If grilling, oil the grill rack (see Tip). Grill or broil the salmon until browned and just cooked through, about 3 minutes per side. Serve with the couscous, topped with the yogurt sauce and cashews.

Tips & Notes

Tips: To toast chopped cashews, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Nutrition

Per serving: 571 calories; 21 g fat (4 g sat, 9 g mono); 68 mg cholesterol; 65 g carbohydrates; 34 g protein; 10 g fiber; 526 mg sodium; 776 mg potassium.



Nutrition Bonus: Vitamin A (25% daily value), Potassium (22% dv), Vitamin C (20% dv), Magnesium (15% dv), excellent source of omega-3s.



3 1/2 Carbohydrate Serving



Exchanges: 3 starch, 1 fruit, 3 lean meat, 1 1/2 fat

Lemon Swirl Cheesecake With Local Wild Blueberry Sauce

Chef Andrew King of Da Maurizio Restaurant in Halifax created this delectable dessert.


The lemon curd can be made one week ahead, covered and chilled. The crust (without filling) can be made one day ahead and kept, covered, at room temperature. The cheesecake can be chilled, loosely covered, for up to two days. It must be completely chilled before covering to prevent condensation on its surface.

Lemon Curd
5 ml (1 tsp) finely grated fresh lemon zest
125 ml ( 1/2 cup) fresh lemon juice
125 ml ( 1/2 cup) sugar
3 large eggs
50 ml ( 1/4 cup) unsalted butter, cut into small pieces

Crust
325 ml (1 1/3 cups) finely ground graham cracker crumbs
75 ml (1/3 cup) sugar
0.5 ml (1/8 tsp) salt
75 ml (5 tbsp) unsalted butter, melted

Filling
3 pkgs (each 250 g/8 oz) cream cheese, softened
250 ml (1 cup) sugar
3 large eggs
175 ml (3/4 cup) sour cream
5 ml (1 tsp) vanilla

Lemon Curd: In a 2-l (8-cup) heavy saucepan, whisk together zest, juice, sugar and eggs. Add butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 6 minutes.
Force lemon curd through a fine-mesh sieve into a wide shallow dish, scraping bottom of sieve, then cover surface with wax paper. Let cool completely, stirring occasionally, for about 30 minutes.

Crust: Place oven rack in middle position and preheat oven to 180 C (350 F). Invert bottom of 24-cm (9 to 9 1/2-inch) springform pan (to make it easier to slide cake off bottom), then lock on side.

In a bowl, stir together crust ingredients, then press onto bottom and 2.5 cm (1 inch) up side of springform pan. Place springform pan in a shallow baking pan and bake for 10 minutes, then cool crust completely in springform pan on a rack.

Filling: Reduce oven temperature to 150 C (300 F). In a bowl and using an electric mixer, beat together cream cheese and sugar at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, beating until incorporated. Beat in sour cream and vanilla until combined.

Pour two-thirds of cream cheese filling into crust, then spoon half of lemon curd over filling and swirl curd into filling with a small knife. (Avoid touching crust with knife to prevent crumbs getting into filling.) Repeat with remaining filling and curd.

Bake cheesecake until set 4 cm (1 1/2 inches) from edge but centre trembles when pan is gently shaken, about 45 minutes. (Centre of cake will appear very loose but will continue to set as it cools.) Transfer springform pan to a rack and immediately run a knife around top edge of cake to loosen. Let cool completely, about 2 hours, then chill, uncovered, for at least 4 hours. Remove side of springform pan before serving.

Wild Blueberry Sauce

You can use frozen wild blueberries if fresh are not available.
500 ml (2 cups) fresh wild blueberries
50 ml ( 1/4 cup) sugar
15 ml (1 tbsp) lemon juice
15 ml (1 tbsp) cornstarch

In a medium saucepan, combine blueberries, sugar and lemon juice. Cook mixture over low heat, mashing blueberries slightly, for 2 to 3 minutes. In a small bowl, mix a little of the blueberry mixture with the cornstarch, then stir it into mixture in saucepan and continue cooking, stirring constantly, until sauce has reduced and slightly thickens, about 5 minutes. Remove from heat and let cool slightly. Serve warm over cooled cake.

Edwards A. F. Has 1st Open House in 2 years

Edwards A.F. Base is only a few miles North and East of here. Yesterday they had their first open house in since 2006. I think they didn't do it for 2 years because they were putting in a new 15000 foot runway. Anyway, at 10 AM  sharp on Saturday was the "opening" sonic boom. Boy, I'll tell you ,when they land the space Shuttle out here, it sounds like someone shooting off a shotgun inside the house when the twin sonic booms come. It always sets off everyones car alarms. Pretty funny.Anyway, just thoght I'd write about it here. If you click on this post title above,  it will take you to the official web page for this years open house.