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Sep 29, 2007 I LOVED this recipe,the cabbage, the filling, the sauce - everything!!! I will make this again! My mother-in-law came over and I gave her a taste. She said she would eat half a roll, but ate the whole thing instead, and now she wants the recipe!! Complete success!! I thought this recipe was a wonderful way to use leftover rice that I had already cooked. I used 2 cups of cooked brown rice in the filling, along with the other ingredients as listed, adding some garlic and parsley as well. In the sauce, I took the advice of another reviewer and used all tomato sauce (because I didn't have tomato paste), instead of tomato paste and water mixed with tomato sauce. I was out of lemon juice, so I substituted raw apple cider vinegar for that and added a bit more brown sugar to help the flavor. My whole family liked the filling and the sauce, but only part of them were excited about the cabbage "wrap". So, if you like cabbage, you will LOVE this recipe!!—LadyRae
Ingredients4 ounces unsweetened chocolate, chopped 16 tablespoons unsalted butter, 2 sticks, softened to room temperature for espresso chocolate ganache ¼ cup brewed coffee, at room temperature InstructionsPreheat oven to 350 degrees F. Grease a non-stick bundt pan with butter then coat with a light dusting of flour, getting into all of the crevices. Shake out excess flour and set aside. Place unsweetened chocolate squares in a large ziploc bag, seal bag then firmly but gently pound chocolate into chunks with the flat edge of a meat tenderizer. Remove from bag and place in a small bowl with the dutch-processed cocoa and pour boiling water over chocolate. Mix well to combine and set aside. In a large bowl or on a piece of parchment paper, sift the flours, baking soda and salt and set aside. In the bowl of a stand mixer, beat the butter on high speed until creamy, about 1 minute. Add brown sugar and cream for another 2-3 minutes or until light and fluffy. Scrape sides of mixing bowl. At medium-high speed, add eggs one at a time, mixing for about 30 seconds in between each addition. Scrape sides of bowl again then add sour cream and vanilla and beat for another 30 seconds or until incorporated. With the mixer on low speed, add ? of the flour mixture, then add half of the chocolate mixture and mix to combine. Repeat ending with the flour mixture being careful not to overbeat. Remove the bowl from the mixer, scrape sides and mix well by hand until incorporated. Pour the batter into bundt pan, evening out the top of the batter. Bake on the middle rack for 40-50 minutes or until a skewer or toothpick comes out clean. Remove from oven, rest in pan for 10 minutes then invert onto a cooling rack and cool completely. While cake is cooling, make the ganache. In a double boiler or a small pan filled with 1-inch of water topped with a glass or metal bowl, melt butter and chocolate together, stirring every minute or so until melted. Remove from heat or from bottom boiler and stir in brewed coffee, instant espresso and vanilla. Sift the powdered sugar into the bowl to avoid lumps and whisk well. If you prefer a stiffer ganache, add more powdered sugar 1 tablespoon at a time. Let cool to room temperature. If ganache becomes too stiff to drizzle on cake, add a bit of hot water or hot coffee to thin. Once cake is cooled, place on a cake platter and drizzle with ganache. Serve and enjoy. Cake will keep at room temperature for 2-3 days. http://www.foodiecrush.com/2013/01/devils-food-bundt-cake-chocolate-espresso-ganache/
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Updated, from the recipe archive. First posted in 2005. Enjoy!
Are you familiar with Basque cooking? Basque is a region bordering Spain and France at the Western end of the Pyrenees mountains. Basque descendants and communities can be found all over California and Nevada. (More on the history of the Basque people in the Wikipedia.) Lamb stews are typical of Basque cuisine, as are dishes that include both tomatoes and sweet red peppers.
My father first found the recipe from which we adapted this basque lamb stew in an old issue of Saveur Magazine. He has at least 20 years of back issues of Gourmet, Saveur, and other cooking magazines that he keeps around just waiting for a spare moment to review. We’ve made this stew several times and just love it. It seems a little odd in that the lamb is first marinated in herbs and white wine, and then braised in stock and red wine. Mixing wines in cooking is so rarely done, but apparently it does happen on occasion in Spanish cooking (we’ve found references in Spanish cookbooks).
Feel free to substitute some or all of the paprika with smoked paprika.
3 1/2 lbs. lamb shoulder, cut into 2 inch pieces6 cloves garlic, crushed and peeled1 sprig fresh rosemary, about 1 tablespoon chopped1/2 cup dry white wine2 Tbsp extra-virgin olive oil1 large onion, peeled and choppedSalt2 teaspoons sweet paprika1 10-ounce can roasted red bell peppers, cut into 1/2 inch strips1 large ripe tomato, peeled, seeded, and chopped2 tablespoons chopped fresh parsley1 bay leaf1 cup dry, full-bodied red wine1 cup chicken stock*Freshly ground black pepper* If cooking gluten-free, use homemade chicken stock or gluten-free packaged stock.
1 Combine the lamb, half of the garlic cloves, rosemary, and white wine in a medium bowl. Let marinate for 2 to 3 hours. Drain the meat, discard the marinade, and pat dry with paper towels. Mince the remaining garlic cloves and set aside.
2 Heat olive oil in a large, heavy-bottomed pan with lid, over medium-high heat. Working in batches, brown the meat on all sides, about 10 minutes per batch. Salt the meat as it browns.
3 Remove the meat from the pan and add the onions to the pan. Cook, scraping browned bits stuck to the bottom of the pot with a wooden spoon, until the onions are soft, about 5 minutes. Add the garlic and cook another minute.
4 Return the meat to the pan with the onions and garlic. Stir in paprika, roasted peppers, tomatoes, parsley, bay leaf, and red wine. Bring to a boil, reduce heat to medium, and simmer uncovered for 15 minutes, allowing the liquids to reduce a bit. Then add the chicken stock, bring to a boil, reduce heat to low and simmer, covered, stirring occasionally, until meat is very tender, 2 to 2 1/2 hours. Add freshly ground black pepper and more salt to taste.
Serve with rustic bread. If you want, try garnishing with fresh mint leaves (though I have no idea how "Basque" that is, it just tastes good.)
Yield: Serves 4 to 6.
Indexed: Lamb