Cocoa Nib Vinaigrette Food

COCOA NIB VINAIGRETTE AND SALAD

Steps:

• For the vinaigrette: Pulse the cocoa nibs in a spice grinder until finely ground, 4 to 5 pulses.
• Combine the ground cocoa nibs and the olive oil in a 1-quart saucepan and heat on low until warm and fragrant, 2 to 3 minutes. Turn off the heat.
• Add the vinegar, shallot, salt, and red pepper flakes, and let sit for about 25 minutes.
• Transfer to a jar, twist on the lid, and shake like crazy.
• Toss lettuce with vinaigrette to taste. Divide dressed lettuce between 2 serving dishes. Arrange remaining salad ingredients over the lettuce. Serve with any remaining vinaigrette on the side.

VENI VEDI VINAIGRETTE

Steps:

• Place red wine vinegar, Dijon mustard, garlic and salt in a glass or metal container with a tight fitting lid and shake to combine. Add olive oil and shake vigorously, until dressing emulsifies and thickens to the consistency of cream.
• Let dressing sit for 1 hour at room temperature before straining out garlic and serving. Dressing can be refrigerated, but should be brought to room temperature and shaken again before serving.

COCOA NIB HOT CHOCOLATE

Steps:

• Pulse the cocoa nibs in a spice grinder 3 to 4 times until the nibs are coarsely chopped. Place the nibs in a 1-quart microwave-safe measuring cup and add the milk. Microwave on high for 3 to 4 minutes or until the milk reaches 160 degrees F. Steep at room temperature for 30 minutes.
• Meanwhile, combine the chocolate, sugar, water and salt in the carafe of a 1-liter French press. Set aside.
• After steeping, return the nib-milk mixture to the microwave and heat on high for 2 minutes until it simmers or reaches 185 degrees F. Strain the hot nib-milk mixture through a fine-mesh strainer into the French press carafe. Set aside for 1 minute, and then stir to combine the chocolate and milk. Pump the plunger of the French press 10 to 15 times to froth and aerate. Serve immediately.

ROASTED SQUASH WITH NIB VINAIGRETTE

Steps:

• Position the racks in the lower and upper third of the oven and preheat the oven to 450°F. Line two baking sheets with Silpats or parchment paper.
• Trim the ends of the squash and cut off the neck portions from the bulbs. Place the 4 pieces of squash cut side down on a board, and cut into 1/4-inch slices. Toss with 2 tablespoons of the olive oil and sprinkle lightly with salt and pepper.
• Lay the slices on the prepared baking sheets and roast for about 20 minutes, until golden brown and soft. Rotate the baking sheets halfway through cooking.
• Meanwhile, prepare the vinaigrette and cook the pancetta.
• To Make the Vinaigrette:
• Combine the remaining 1/2 cup olive oil, the vinegar, nibs, and shallot in a small bowl. Season with salt and pepper.
• In a large skillet, cook the pancetta over medium heat until crisp, 10 to 15 minutes, turning to brown evenly. Drain on paper towels. When it is cool, chop or crumble into small pieces.
• Place the squash in a large bowl, add about 1/4 cup of the vinaigrette, and toss gently to coat. Arrange the slices on individual plates or a large platter. Drizzle with remaining vinaigrette and top with the pancetta. Serve warm.