Wednesday, June 3, 2009

~Roman.... Week-end

Roman Holiday (TMC June 6 9:45 PM )is coming on this week-end and I'm sensing a theme coming on.....Sorry no links to watch this one. :(

Sexy American in Rome Creamy Pasta with Bacon
* 1 (16 ounce) package bow tie pasta
* 1 lb bacon
* 2 tablespoons bacon grease
* 2 cloves minced garlic
* 1 cup grated Parmesan cheese
* 2 cups whipping cream (NOT whipped cream)
* 1/2 teaspoon black pepper
* 1/2 cup sliced green onion

1.Cook pasta and drain.
2.Fry bacon, drain off grease, and crumble into small pieces.
3.garlic, and green onions in bacon grease.
4.Add pasta, parmesan, bacon pieces, whipping cream, and black pepper.
5.Simmer until slightly thickened.

Italian Flourless Chocolate Torte with Dark Chocolate Glaze
Yield: 12 to 16 servings
  • 12 ounce(s) 60% Cacao Bittersweet Ghirardelli Chocolate Baking Bar
  • 4 ounce(s) Semi-Sweet Chocolate Ghirardelli Baking Bar
  • 1/2 cup(s) unsalted butter
  • 8 large eggs, separated
  • 1/2 cup(s) granulated white sugar
  • 1 teaspoon(s) pure vanilla extract
  • 1 pinch of salt
  • 3 tablespoon(s) unsalted butter for the glaze
  • 1 tablespoon(s) whole milk for the glaze
  • 1 tablespoon(s) light corn syrup for the glaze
  • 1/4 teaspoon(s) pure vanilla extract for the glaze
  • 1/3 cup(s) ground or finely chopped almonds or walnuts for the glaze
  • Convert to metric

Preheat the oven to 350ºF. Butter the bottom of a 9-inch springform pan. Line the bottom of the pan with parchment paper. Butter the parchment paper. To make the torte, Melt the chocolate and butter in the top of a double boiler or in a heatproof bowl over barely simmer water, stirring occasionally until smooth. Remove from heat.

Combine the egg yolks, 2 tablespoons of the sugar, the vanilla, and salt in a medium bowl. Beat lightly until well combined. Add the egg mixture to the chocolate, 1 tablespoon at a time, whisking continually. In a separate bowl, beat the egg whites and the 6 remaining tablespoons of sugar with an electric mixer until soft peaks form. Transfer the chocolate mixture to a large bowl, pour the egg white mixture on top, and carefully fold it in. (Do not overmix.) Spread the batter in the prepared pan.

Bake on the lower shelf of the oven for 30 to 35 minutes, until cracked on top and a tester comes out clean when inserted into the center of the cake. Transfer to a wire rack to cool completely, about one hour. (The cake will shrink down as it cools.) Once cooled, remove the side of the pan. To make the glaze, melt the chocolate and butter in the top of a double boiler or in a heatproof bowl over barely simmering water. Stir in the milk, syrup, and vanilla.