The Best Kind of Ginger

Dear friends- this post is not about cooking but about hope- There is something very special about having a companion. We had one of the best. Ginger was our Golden Retriever. We had trained her to be a Therapy Dog but maybe she had trained us. It has just been a week since she found her way to doggie heaven. She had a heart condition we were hoping she would grow out of. On Tuesday I was away filming a cooking spot, the kids were at school and Sherwood was at work. When we got home that evening we found that she had somehow gotten into the pantry and had eaten, among other things, a 24oz bag of dark chocolate. She certainly had good taste. After a call to the vet we realized that it was too late to get it out of her system but were advised to watch and see- that she would probably be fine. As it turns out she had a peaceful night's sleep. The following day she had crazy behavior and her heart was racing a mile a minute. She was restless and dramatically unsettled- behavior like this I had never seen in her. Later that afternoon she ran down the stairs, turned around and collapsed. I tried to revive her, called Sherwood and raced her to the vet. When we arrived she was already gone. They confirmed that her little heart just couldn't take the toxins of the chocolate.
I have never in my life felt such a loss.
The reason I write about this here is to offer a caution to all the dog lovers out there. Ginger was a constant presence in our lives. Amazingly expressive with her ears and eyebrows she always had a tail wag to offer and a hug to share. I hope that by telling this story we will help others to avoid the pain we have been through. Chocolate is poison to dogs.
Our sweet Ginger had an extraordinary affect on everyone she met. People were drawn to her to both give and receive a little love. She was pure of heart and wanted to please whomever was near. When we found this little golden ball of fur she would ride in my arms like a baby, falling asleep on my shoulder. She knew when you were sad and made every effort to love you through it. Our Ginger went everywhere with us. As a service dog she would come out to dinner, lay under the table and only move when we told her it was time to go. It was great to have other restaurant patrons exclaim that they didn't know a dog was there. She was the perfect combination of mischief and patience, playfulness and calm. We could bring her with us anywhere. When she was in her "uniform" she was working. When she was home or on a fun walk she would romp and explore. Whenever you got home- even if you'd only been gone for five minutes- she jumped to her feet and ran to the door as if to say- YAY!! You're Here! I missed you! You're Here! Let's Play!
What a Blessing it was to have her in our lives. If you have your own dog, please give them an extra pat and snuggle. They are so important to our well being. Someday we'll get another puppy. A Golden Retriever probably. Let us know if you find one. There's such an empty space here. We miss her so.
In Memory of Ginger
7/22/04-1/16/08

Liquid Cinnamon Chocolate with Brown Sugar Espresso Cream

Not too sweet chantilly-esque whipped cream tops this warm chocolate soup. Delicious!

Liquid Cinnamon Chocolate with Brown Sugar Espresso Cream
Cinnamon and espresso enhance the flavor of chocolate in this warm, luscious soup.
Serves 4

2 c milk
2 c light cream
2 3- to 4-inch cinnamon sticks, broken in half
4 T instant espresso powder
6 T dark brown sugar, packed
1⁄2 c unsweetened cocoa powder
1 c chopped milk chocolate
nutmeg and additional cinnamon sticks, for garnish

Simmer milk, cream, and cinnamon sticks in a medium saucepan over low heat until bubbles form around the edges of the pan.
Whisk in the espresso powder, brown sugar, and cocoa. Add the milk chocolate and whisk until it melts and the soup is smooth. Discard the cinnamon sticks.
Ladle into four heat-proof bowls. Top with Brown Sugar Espresso Cream and sprinkle with nutmeg. Garnish with additional cinnamon sticks, if desired.

Brown Sugar Espresso Cream
Yield: about 1 cup

1⁄2 c heavy cream, chilled
4 t light brown sugar, packed
2 t instant espresso powder
1⁄2 t pure vanilla extract

Whisk the cream in a medium bowl until soft peaks form. Sprinkle in the brown sugar, espresso powder, and vanilla. Whisk until stiff. Cover and refrigerate until ready to use.
Savor, Linger, Enjoy!

Maine Shrimp Risotto for the Holidays

Here is a recipe from an email I received from Deanne Herman at the Maine Dept of Agriculture. The risotto would be an excellent addition to your holiday meal!
Maine shrimp can be enjoyed simply and quickly, for example sautéed gently with olive oil, chopped garlic and a little bit of lemon juice. At http://www.blogger.com/img/gl.link.gifthe holidays, we have a bit more time available to us and can consider taking on more complicated preparations. This dish offers a fresh, Maine take on the classic Italian rice dish risotto. It calls for shrimp stock which you can easily make yourself if you are starting with whole Maine shrimp in their shells. After boiling them, you simply pour off and strain the cooking juices. If you are using shelled Maine shrimp, either fresh or frozen, you may substitute vegetable stock in place of shrimp stock.

This recipe was adapted by the folks at GetRealMaine from Rob Evans, Chef/Owner of Hugo’s Restaurant.

Ingredients
2 tablespoon canola oil
1/2 pound risotto rice
1/2 pound of Maine shrimp meat
1/2 cup fresh peas (or frozen)
8 thin slices of prosciutto
1 cup of grated parmesan
1/2 teaspoon crushed red pepper
1 teaspoon ground coriander
1 teaspoon paprika
1 small white onion, diced small
6 cloves of garlic, minced
1 teaspoon ground cumin
1/2 cup white wine
1 tablespoon mascarpone cheese (optional)
2 tablespoons cold butter
1 tablespoon thyme, chopped
2 1/2 quarts shrimp stock, hot
1/2 teaspoon lemon juice

Procedure:
1. Sweat onions, garlic, crushed red pepper, coriander, cumin and paprika for about 10 minutes in a heavy bottom pan.
2. Add rice and gently stir for 3 minutes to warm rice.
3. Add wine and continue cooking until rice has absorbed all the liquid.
4. Add a third of the stock and make sure the rice is not sticking to the pan.
5. When stock gets below the rice level, ladle more stock into rice.
Continue until the rice is "al dente."
6. Add shrimp, butter, mascarpone, peas, lemon juice, grated cheese, thyme, salt and pepper. Adjust consistency with shrimp stock at end so risotto runs level in bowl.
7. Line shallow bowl with 2 slices of prosciutto side by side.
8. Spoon risotto into bowls and fold over ends of prosciutto.
8. Garnish with whole peeled shrimp if desired.

Serves four

Local Maine for the Holidays

I just received an email reminding me of the benefits we all can enjoy by focusing on local Maine ingredients. Here is an excerpt:
By giving a gift of Maine food and agricultural products, whether to a loved-one or yourself, you’re not only doing something nice for that person, but also for the Maine economy. Maine farmers capture only 4% of the nearly $3 billion Mainers spend on food each year. It has been estimated that if Maine families were to spend even just $10 a week on Maine agricultural products, it would add up to an additional $100 million staying in the Maine economy. That’s one New Year’s resolution that we all can afford to keep.

Thanks for sharing this Maine-grown gift list with your readers, listeners, and viewers.

Deanne Herman
Marketing Manager
Maine Department of Agriculture
28 State House Station
Augusta, ME 04333
207-287-7561

Chocolate Coeur a la Crème with Raspberry Sauce

Since the Holidays are coming, I thought you might enjoy a not too sweet, but still elegant dessert idea. Coeur a la Creme is a delicious, easy, make the night before, dessert. It can be romantic or fun for a party. If you don't have heart shaped coeur a la creme molds, you can use a small colander. Line it with the cheesecloth as directed. When it comes time to unmold, place it in the freezer for 15 minutes. Remove it from the freezer and follow the instructions below. Slice the beautiful chocolate coeur into slices and serve with the raspberry sauce. Happy Holidays!

1/2 c heavy cream, divided
4 T dutch process Cocoa
1 T butter, softened
4 oz cream cheese, softened
1/2 c confectioners sugar
1 t vanilla extract

Line two 1/2-cup coeur a la crème (heart shaped) molds or two 6-ounce custard cups with a double thickness of dampened cheesecloth, extending far enough beyond edges to encompass filling completely.
Combine 1/4 cup of the cream, cocoa and butter in small saucepan. Cook over low heat, stirring constantly, until smooth. Remove from heat; cool.
Place cream cheese, powdered sugar and vanilla in a bowl and whip until smooth. Add cocoa mixture, blending well. Scrape down the sides of the bowl often to completely homogenize the chocolate. Add remaining 1/4 cup cream; whip until blended. Spoon mixture into prepared molds. Smooth the tops of the mixture in the molds. Fold the cheesecloth over top. Place a wire rack in a tray with 2 inch sides; place molds on rack. Chill at least 6 hours or overnight.
To serve, gently remove the cheesecloth from the top of your Coeur a la crème and invert each mold onto a chilled dessert plate; remove the cheesecloth very carefully. Spoon Raspberry Sauce around the hearts.
Raspberry Sauce
Puree 1 cup fresh raspberries until smooth. Add 3 T powdered sugar and puree again.
Strain pureed berries through fine sieve into small bowl. Stir in 1 T Chambourd or Grand Marnier.
Grate a little bittersweet or white chocolate over the top for an additional flair.

ChocoMochaLatte Soup at the Prudential Center

Happy Holidays! I love this season that starts with gratitude and continues for weeks on end with delicious celebrations. The gifts of time spent with friends and family are my favorite ways to enjoy the holiday spirit.
We went to Boston last weekend and spent Saturday at the Prudential Center Barnes and Noble store, signing a few books and sharing gallons of warm, silky ChocoMochaLatte Soup. It is the perfect liquid chocolate ending to a wonderful meal. I have to mention how the folks at Barnes and Noble were so kind and accommodating to us. It was delightful to be in the busy store and find smiling faces all around. Kudos to the staff!! Rachel Ray was there in the afternoon signing copies of her new book. We were able to stop by and say hello. I offered her copies of Fresh Maine Salads and Superb Maine Soups. It was fun to hear her say-" So you're the one with the chocolate soup everyone is talking about!" Best of luck to her in her culinary ventures.
Randy Smith- the photographer for Fresh Maine Salads and Superb Maine Soups and Charles from Nutmeg Foods were also in attendance to sign and sample.
Charles and his wife Victoria have developed a wonderful line of chocolates from their shop in Portland, Maine. Their chocolate caviar is the perfect garnish for this rich soup.

ChocoMochaLatte Soup
A strong coffee infused cream embraces the dark sweet chocolate in this soup. Find amazing chocolates at Nutmeg Foods.
2 cups heavy cream
4 Tablespoons freshly ground espresso beans
2 cups dark chocolate bits
2 ounces chopped unsweetened chocolate
2 Tablespoons heavy cream for garnish
chocolate covered espresso beans
In a small saucepan heat the ground espresso and heavy cream until bubbles form around the edge of the pan. Remove from heat. Pour through a fine mesh sieve lined with a coffee filter into a clean small saucepan. Whisk in the chocolates. Stir until melted. Serve warm.
Garnish with chocolate covered espresso beans or chocolate caviar and drops of heavy cream floated atop the soup. If you place a drop of cream and gently drag a toothpick through the entire drop, (right through the middle) it will form a pretty heart.

Mom’s Amazing Chocolate Chip Cookies

I grew up with these delectable soft on the inside, crunchy on the outside cookies. When they come out of the oven the whole house smells delicious. Taking that first bite of cookie, just out of the oven, hot and c crispy with the gooey melted chocolate in molten little bits… My mom made these on a regular basis- never without my absconding with a good portion of the dough. She would protest with a smile, knowing that her resistance would never work. When my brother was in high school she even started a little cookie delivery business. They are worth their weight in gold.
Ingredients:
1 c brown sugar 1/2 c granulated sugar 1/2 c butter
1/2 c shortening 1 1/2 t. Vanilla 2 eggs
2 1/2 c flour 1 t. Baking soda 1/2 t. Salt
1 12ounce package chocolate chips 1 c nuts (optional)
If you plan to bake your cookies right away preheat your oven to 350 degrees.
Cream together the two sugars, butter and shortening until light and fluffy. Add vanilla.
Add eggs one at a time beating thoroughly after each.
Sift together flour, baking soda and salt. Mix in dry ingredients until well blended.
Stir in chocolate bits. Add nuts if you like- pecans and macadamia nuts are especially good. Scrape down the sides of your bowl to be sure all of the goodies are incorporated into your dough.
At this point you have many options:
I find using an ice cream scoop -the kind with a moving release band inside the scoop-, I can drop the cookies onto the baking sheet easily and the sizes are consistent. Baking times will vary depending on the size of your scoop. For a 2 ounce scoop, drop the cookies about 2” apart on a parchment or silicone lined baking sheet. Bake for 8 to 10 minutes or until they are golden brown.
Another option is to spread the dough into a greased 9 X 13 baking pan. Bake these for 25 minutes or until the center is lightly brown. Cool a bit then cut them into squares. Baked this way they make wonderful ice cream sandwiches. Place a cooled square on a plate. Top with a scoop of your favorite ice cream. Cover with another square. For the deluxe version- drizzle with hot fudge sauce. Yum!
This dough freezes extremely well. If you want to save some for later, spoon or scoop the dough onto a plastic wrap lined pan. Top with another piece of plastic and place in your freezer. When the dough balls are hardened, transfer them into a plastic, zip freezer bag. They store indefinitely. This is a dangerous thing to do if you like the dough. Removing one from the freezer to bake or to eat frozen is a treat anytime. You can bake them straight from the freezer. Just keep an eye on them as they bake for a bit longer.