Anne Burrell Pregnant Food
TIRAMISU BY ANNE BURRELL
I am a self proclaimed connoisseurI of tiramisu. It is hands down my favorite dessert. I made this for Valentines Day. Serving sizes are large just like in any fine Italian restaurant. I successfully halved the recipe using an 8x8 pan and got 9 servings. Be sure to use the Italian ladyfinger cookies recommended, they are hard, not soft like sponge cake. I found the Savoiardi cookies in the Italian section of the grocery store. The creamy sauce and coffee syrup TDF! Make all of the syrup, you wont have much waste You can leave the mini chips out if you don't want to bite into chips. Cook time is chilling which can be 3 hours but best if let to chill overnight. I chilled overnight.
Provided by Chicagoland Chef du
Categories Dessert
Time 3h35m
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- In a metal stand mixer bowl, combine the eggs and granulated sugar. Beat well to combine.
- Place the bowl on top of a small pot with 1-inch of boiling water; be sure that the bowl does not touch the water. Beat the eggs until they have tripled in size and the whisk leaves a trail, 5 to 7 minutes.
- Once the eggs have tripled in size, remove the bowl from the double boiler and put on the stand mixer equipped with the whisk and beat on a medium speed until the bottom of the bowl feels cool, about 5 minutes.
- Add the mascarpone and chocolate chips and mix until just combined. Refrigerate 1 hour.
- Combine the boiling water, brown sugar, espresso powder, cocoa powder, and coffee liqueur. Stir until everything has dissolved. Let cool.
- When the espresso mixture has cooled, dip the cookies in the liquid one at a time and line the bottom of a 9x 13-inch baking dish. NOTE: dipping the cookies makes for a wetter dessert, alternately you can brush both sides with the syrup, using a pastry brush. Use as much or as little as you like.
- Spread 1/3 of the chilled mascarpone mixture over the cookies. Repeat this process 2 more times finishing with a layer of mascarpone. ** For more stability, lay the second layer of cookies in the opposite direction of the first layer.
- Cover and refrigerate for at least a couple of hours and up to overnight; the longer it chills the easier it will be to slice. *I chilled overnight.
- Top the tiramisu with finely grated chocolate. Cut into squares and serve.
Nutrition Facts : Calories 421.8, Fat 12.6, SaturatedFat 6.5, Cholesterol 139.5, Sodium 70.9, Carbohydrate 71.1, Fiber 2.6, Sugar 65, Protein 7
ANNE BURRELL'S KILLER MAC AND CHEESE
This recipe is not found on the Food Network where Anne demonstrates her cooking skills, but in her new cookbook "Cook Like a Rock Star." I really like Anne's show(s). She is funny but she really gets her points across. This recipe sounds great to me, so I am putting it here for safe-keeping.
Provided by Lorraine of AZ
Categories Cheese
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Drizzle a bit of olive oil in a large saucepan. Add bacon and bring to medium heat. Stir bacon occasionally. When crisp and brown (6-8 minutes) remove bacon from pan. Drain. Do not discard bacon fat!
- Add butter and onion to pan with the fat. Season with salt and cook till onions are soft and aromatic (8-10 minutes). Add flour and cook stirring 4-5 minutes. Slowly whisk in the milk, season with salt. Bring to boil, reduce heat and simmer on low heat 8-10 minutes more.
- In the meantime, bring a pot of well-salted water to a boil. Add pasta and cook 1 minute less than the package directions stipulate. Drain and reserve.
- Add the three cheeses to the milk mixture and whisk to combine. Add mustard and Tabasco; taste and adjust seasonings. If mixture is too thick, add more milk. Stir in bacon and pasta. Mixture should be very creamy and flavorful. Serve immediately or transfer to a baking dish or ramekins and reheat in a 375 degree oven.
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