Tra Vignes Chocolate Tiramisu By Michael Chiarello Food

TRA VIGNE'S CHOCOLATE TIRAMISU BY MICHAEL CHIARELLO

Steps:

• To make mousse:.
• Combine the chocolate and cream in a heatproof bowl and place in the microwave and cook on high heat for 45 seconds. Stir until chocolate is melted and the misture is smooth and shiny.
• In a large mixing bowl, beat the cream cheese, mascarpone and chocolate mixture with an electric mixer at medium to medium-high speed untilsoft and creamy. Pause occasionally to scrape down the sides of the bowl.
• In anotehr bowl, with clean beaters, whip the egg yolks and sugar until frothy, about 30 seconds on high. With a rubber spatula or wooden spoon, gently fold the egg mixture into the chocolate-cream mixture until blended. Cover the mousse and refrigerate until ready to assemble the tiramisu. (You should have about 2 cups mousse. The mousse may be made ahead, covered, and refrigerated for up to 1 day.).
• To make the zabaglione:.
• Prepare an ice water bath. Combine the yolks, rum, Marsala and 1/2 cup sugar in the top of a double boiler. Place over (nottouching) barely simmering water in the lower pan and whisk vigorously, or beat with an electric mixer, until the mixture begins to foam. Whisk continuously until the mixture triples in volume and thickens to form soft mounds when the whisk is lifted, about 7 minutes. Immediately place the top of the double boiler in the ice water bath to stop the cooking. Let cool, sitrring occasionally.
• In a small bowl, beat the 1/2 cup heavy cream until it begins to foam. Add the remaining 2 teaspoons sagar and continue to beat until the cream holds soft peaks. Fold whipped cream into the cooled zaboglione. Cover and chill for several hours before assembling the tiramisu. You should have about 2 cups.
• To assemble the dessert:.
• In a small bowl or pitcher, add the sugar to the hot espresso. Stir well to dissolve the sugar, then add the dark rum.
• Cut off the top of the cake and reserve for another use (see chefs note). Cut the cake in half horizontally. Arrage a layer of cake, cut side up, in the bottom of a deep 2 1/2 quart bowl. Moisten evenly with some of the espresso syrup (can use a turkey baster). Spread half of the mousse on top, and then spread half of the zabaglione on top of the mousse. Arrange the second layer of cake, again cut side up, on the mousse. Moisten well with syrup. Spread the remaining mousse on top in an even layer, followed by the remaining zabaglione. Cover and refrigerate for several hours or overnight before serving. With a vegetable peeler, cut curls of chocolate to garnish the top, or dust with cocoa.
• Chefs Note:.
• The shiny to of the cake will not readily absorb syrup. If you do not cut it off, you might find dry spots in your tiramisu. But don't throw the top out! Crumble it inot crumbs and place them in a 150 degree to 200 degree oven until thoroughly dry and crunchy. Use to decorate the top of the tiramisu, or save them to add to cookie batters or to scatter in pies and tarts to absorb juices.

TRA VIGNE'S CHOCOLATE TIRAMISU

Steps:

• To make the mousse, combine the chocolate and cream in a heatproof bowl and place in the microwave and cook on high heat for 45 seconds. Stir until chocolate is melted and the mixture is smooth and shiny.
• In a large mixing bowl, beat the cream cheese, mascarpone and chocolate mixture with an electric mixer at medium to medium-high speed until soft and creamy. Pause occasionally to scrape down the sides of the bowl.
• In another bowl, with clean beaters, whip the egg yolks and sugar until frothy, about 30 seconds on high. With a rubber spatula or wooden spoon, gently fold the egg mixture into the chocolate-cream cheese mixture until blended. Cover the mousse and refrigerate until ready to assemble the tiramisu. (You should have about 2 cups mousse. The mousse may be made ahead, covered, and refrigerated for up to 1 day.)
• To make the zabaglione, prepare an ice water bath. Combine the yolks, rum, Marsala and 1/2 cup sugar in the top of a double boiler. Place over (not touching) barely simmering water in the lower pan and whisk vigorously, or beat with an electric mixer, until the mixture begins to foam. Whisk continuously until the mixture triples in volume and thickens to form soft mounds when the whisk is lifted, about 7 minutes. Immediately place the top of the double boiler in the ice water bath to stop the cooking. Let cool, stirring occasionally.
• In a small bowl, beat the 1/2 cup heavy cream until it begins to foam. Add the remaining 2 teaspoons sugar and continue to beat until the cream holds soft peaks. Fold whipped cream into the cooled zabaglione. Cover and chill for several hours before assembling the tiramisu. You should have about 2 cups.
• To assemble the dessert, in a small bowl or pitcher, add the sugar to the hot espresso. Stir well to dissolve the sugar, then add the rum.
• Cut off the top of the cake and reserve for another use (see Chef's Note). Cut the cake in half horizontally. Arrange a layer of cake, cut side up, in the bottom of a deep 2 1/2-quart bowl. Moisten evenly with some of the espresso syrup. Spread half the mousse on top, and then spread half of the zabaglione on top of the mousse. Arrange the second layer of cake, again cut side up, on the mousse. Moisten well with syrup. Spread the remaining mousse on top in an even layer, followed by the remaining zabaglione. Cover and refrigerate for several hours or overnight before serving. With a vegetable peeler, cut curls of chocolate to garnish the top, or dust with cocoa.

TRA VIGNE'S UNSCOTTI (ONCE BAKED)

Steps:

• Sift together the flour, baking powder, and salt and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and crystal sugar until light and fluffy. Add brown sugar while mixing. Add the eggs, flour mixture, and anise seeds. Beat on low just until the dough begins to come together. Add the almonds and mix just until distributed. Do not overwork. On a floured board, shape the dough into a log, flatten, put on a baking sheet, and chill for 2 hours to allow the dough to relax. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper. Divide the dough into 2 equal portions on a lightly floured work surface. Using your hands, roll each portion into a log about 3 inches in diameter. Top generously with crystal sugar. Place the logs on the prepared baking sheet and press down lightly to flatten slightly. Logs should be several inches apart. Bake until firm and light brown, about 1 hour or more. When poked with a finger, the dough should feel firm to the touch and not collapse or cave in. Remove from the oven. Let the logs cool completely before serving. Variation : Try substituting 1/2 cup of cacao nibs for 1/2 a cup of almonds. They'll add a subtle chocolate flavor.

LEMON BRAISED ARTICHOKES OVER PASTA

Steps:

• For the Herbes de Napa:.
• Combine all ingredients.
• Store in an airtight container away from light and heat for up to 4 months.
• yields 3/4 cup.
• For the Artichoke Hearts:.
• Preheat the oven to 375 degrees F.
• Combine the olive oil, lemon juice, thyme, garlic, salt, and pepper in a medium nonreactive saucepan.
• Mix well and set aside while preparing the artichokes.
• Snap outer leaves from an artichoke.
• Cut off the top half, and then use a paring knife to trim down to the heart, rubbing cut surfaces with the lemon half as you work to avoid discoloration.
• Cut the heart in half and scrape out the choke with a spoon.
• Cut each piece in half again.
• As each artichoke heart quarter is completed, immediately turn it in the marinade to coat completely.
• When all the artichokes are trimmed, put the pan over high heat and bring to a boil.
• Pour the artichokes and marinade into a baking dish (or cook them in the saucepan if it is ovenproof), cover with foil, and cook until the artichokes are tender when pierced with a fork, about 45 minutes.
• Remove from the oven and let cool in the cooking liquid.
• Notes- uses for the Artichokes: If preparing a larger number of artichokes, just increase the marinade proportionately.
• Serve them as an appetizer salad on their own with their braising liquid.
• Make sure to have crusty bread on hand to sop up the juices.
• Slice or roughly chop and scatter across a cheese pizza.
• Be sure to drizzle some of the braising liquid on the pizza as well.
• Roughly chop and add to a risotto at the last minute just to heat through.
• Add some of the braising liquid, too, to flavor the risotto.
• Season a nice piece of fish with salt and pepper and place on top of the artichokes to cook with them the last 10 to 15 minutes of their cooking time.
• Drizzle with olive oil just before serving.
• For the Pasta:.
• Cook fettuccine according to package directions.
• While pasta is cooking, heat olive oil in a large skillet over medium heat.
• Add garlic.
• When garlic is golden, add the oregano and broth.
• Bring to a simmer, stir in the spinach to wilt.
• Add the artichokes and heat through.
• Drain the pasta and place in a serving bowl.
• Pour over the artichoke mixture and toss with the parsley and butter and season with salt and pepper.
• Sprinkle with Parmesan and serve.

TRA VIGNE UNSCOTTI COURTESY OF MICHAEL CHIARELLO

Steps:

• Sift together the flour, baking powder and salt. Set aside.
• In the bowl of a kitchen aid fitted with paddle attachment, cream together the butter and crystal sugar until light and fluffy. Add brown sugar while mixing.
• Add the eggs, four mixture and anise seeds. Beat on low just until the dough begins to come together.
• Add the almonds and mix just until distributed.
• Do not overwork.
• On a floured board, shape the dough into a log, flatten, put on a baking sheet and chill for 2 hours to allow the dough to relax.
• Preheat the oven to 325 degrees F.
• Line a baking sheet with parchment paper. Divide the dough into 2 equal portions on a lightly foured work surface.
• Using your hands, roll each portion into a log about 3 inches in diameter.
• Top generously with crystal sugar.
• Place the logs pm the prepared baking sheet and press down lightly to flatten slightly. Logs should be several inches apart.
• Bake until firm and light brown, about 1 hour or more.
• When poked with a finger, the dough should feel firm to the touch and not collapse or cave inches
• Remove from the oven.
• Let the logs cool completely.

COCOAMISU AKA CHOCOLATE TIRAMISU

Steps:

• Dissolve cocoa and sugar in 1/2 cup boiling water.
• Mix in 1/2 cup milk and set aside to cool.
• Beat egg whites until soft peaks form.
• In a separate bowl, beat egg yolks and sugar until smooth and light colored.
• Beat in marscapone cheese until well mixed.
• Fold in egg whites gently.
• Pour the cocoa mix into a small bowl that's big enough to fit one of the cookies laying flat.
• Take half of the cookies, individually dip them the in cocoa mix and then arrange in the bottom of a casserole dish.
• Spread half of the marscapone mixture over the cookies.
• Repeat with the rest of the cookies and then cover with the remaining marscapone mixture.
• Sprinkle a little cocoa powder over the top.
• Refrigerate for several hours or overnight.
• Serve with whipped cream.