Author Archives: aries041158

Member Spotlight – Natalie Ciaccio Bales

Hi Everyone,

Hope all is well. I just had to share this with all of you. I just love when a member prepares one of my recipes and then sends me a text to tell me their thoughts about the final product. And I am over the moon when I get a picture to go with the text and that is what happened today.

There is an absolutely lovely member that I have known for a few years and her name is

Natalie Ciaccio Bales

Today, Natalie posted that she made the recipe I posted two days ago for the Saffron Fregola with Clams, Mussels and Shrimp and loved it and she posted a picture and I want to share her post with all of you.

“Thank you Diane Kantor for this recipe. It is absolutely delicious and a keeper! Saffron Fregola with clams, mussels and shrimp.” – Natalie….

May be an image of food and indoor

Natalie did a great job and I encourage any member who makes one of my recipes to send me your thoughts and a picture of your meal. It makes writing this blog and what I do so gratifying to me.

I hope you all have a safe, happy and wonderful weekend.

Until my next post, make every day a celebration!

Stay well,

Diane

Thank you for visiting my blog.

If you enjoy the posts, please spread the word and ask your family and friends to subscribe to DishingwithDiane.com 

Once you subscribe, you’ll never miss a post…

Also, continue to send me your comments, I love hearing from you.

Saffron Fregola with Clams, Mussels and Shrimp…

Hi Everyone,

Hope all is well. Tonight I made a Lenten meal of clams, mussels and shrimp in fregola ( Sardinian pasta) with saffron and white wine. One of my favorite dishes and I posted it before with a different selection of seafood ( see directory for original post Dec/2017). Any combination works well.

I wanted to repost the recipe for all of you who need a few new ideas for Lenten meals. Enjoy every bite.

I purchased the Fregola at an Italian deli but it is also sold on Amazon if you can’t find it locally. This is my favorite brand and they are sold in a 3-pack on Amazon for $28.40.

I hope you try this recipe and enjoy it as much as we do. The Fregola is a toasted pasta and it tastes like a nutty couscous.

Saffron Fregola with Seafood

A bit of culinary exotica, fregola is a type of pasta from the Italian island of Sardinia. The more common Israeli couscous may be substituted. Serve this hearty stew with a refreshing butter lettuce and pear salad and plenty of crusty bread for dipping.

Ingredients:

  • 1 tsp. saffron threads
  • 1/4 cup dry white wine
  • 2 Tbs. olive oil
  • 1 lb. medium shrimp, peeled and deveined
  • 2 lbs. mussels- scrubbed and debearded
  • 2 lbs. clams- scrubbed ( I used cockles)
  • 1 small yellow onion, chopped
  • 2 garlic cloves, minced
  • 2 cups chicken broth
  • 1 cup fregola (Sardinian couscous) or Israeli couscous
  • Salt and freshly ground pepper, to taste
  • 2 Tbs. minced fresh flat-leaf parsley

Directions:

Crush the saffron in a small bowl and add the wine. Set aside.

In a large, heavy pot over high heat, warm 1 Tbs. of the olive oil. When the pan is very hot, add the shrimp and sear for 1 minute per side (do not cook all the way through). Transfer to a bowl.

Add the remaining 1 Tbs. olive oil, the onion and garlic to the pot and sauté until soft, about 5 minutes. Add the saffron mixture and cook for 2 minutes. Add the broth and bring to a boil. Add the fregola and stir to combine, then reduce the heat to medium-low and cook for 12 minutes. Season with salt and pepper.

Add the clams and mussels, discarding any that do not close to the touch. Cover the pot tightly and steam for 3 minutes. Remove the lid and quickly add the shrimp. Cover the pot tightly again and continue to cook just until the clams & mussels open and the shrimp are cooked through, about 3 minutes. Discard any clams that failed to open. Ladle the stew into warmed bowls, sprinkle with the parsley and serve immediately. Serves 4.

Adapted from Williams-Sonoma Soup of the Day, by Kate McMillan (Weldon Owen, 2011).

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Until my next post, make every day a celebration!

Stay well,

Diane

Thank you for visiting my blog.

If you enjoy the posts, please spread the word and ask your family and friends to subscribe to DishingwithDiane.com 

Once you subscribe, you’ll never miss a post…

Also, continue to send me your comments, I love hearing from you.

Roasted Tomato Basil Soup

Hi Everyone,

Hope you are all well with the snowstorms today in the northeast and my prayers to our friends in other parts of the country dealing with ice storms and severe weather.

I wanted to share with you what happened to me and I think it is a perfect example of trying to find the silver lining when things don’t go as planned.

I ordered a grocery delivery from Instacart for Costco purchases and when the order arrived I was quite surprised by one of the delivered items. I ordered 2 containers of Campari tomatoes (which are small and are the size of a golf ball, somewhere between a cherry tomato and a roma tomato).

In my order (even though I specify no substitutions), instead of Campari tomatoes, I received 12 gigantic tomatoes on the vine. Now it is impossible to return them, so I had to think of what I could do with them and then the lightbulb went off. Tomato soup……

So I washed & cored the tomatoes and roasted them for 30 minutes, added them to a pot on the stove with sun dried tomatoes, vegetable paste (like tomato paste but veggie- see photo below), sun dried tomatoes, onions, garlic, basil, bay leaf and chicken broth. I simmered this mixture for 30 minutes and blended it with the immersion blender (stick blender) and we had the best tomato soup. I was about to add some heavy cream to make it a bisque but I added some honey instead ( a tip I read about on Pinterest. The honey will cut the acidity of the tomatoes but not make it overly sweet). It was delicious and I wanted to share the recipe with all of you.

This is the vegetable paste I buy…

I hope you try this recipe and enjoy it as much as we did. I made a grilled cheese sandwich to go along with the soup and a garnish of pumpkin seeds & basil and it hit the spot on a nice cold snow day.

Roasted Tomato Basil Soup

Ingredients:

  • 12 vine ripened tomatoes (approx. 2-1/2 to 3 lbs.)
  • 1 large yellow or red onion, diced
  • 3-4 (or more) cloves of garlic (peeled & minced)
  • 4 pieces of sun-dried tomatoes in oil
  • 1 tbsp “Le Verdurine” paste- vegetable tomato paste- purchased in Italian deli’s or online – if you can’t find it substitute regular tomato paste.
  • 2-3 sprigs fresh thyme or (1/2 tsp. dried)
  • Salt and pepper to taste
  • 2 quarts low sodium chicken broth
  • 2 tbsp. olive oil
  • 1 cup of packed fresh basil leaves (wash and dry)
  • 2 tsp of honey
  • 1 bay leaf
  •  
  • ¼ tsp of Red pepper flakes or a Calabrian chili pepper if you want heat (optional)
  • 2 tbsp. butter (optional)
  • Pumpkin seeds for garnish (optional)

Directions:

Preheat oven to 450 degrees

  • Wash, core and cut the tomatoes into halves
  • Drizzle the tomatoes with olive oil, and season with salt, and a couple cracks of fresh ground pepper
  • Arrange cut side up on a sheet pan and roast for 20-30 minutes until caramelized.    
  • Preheat a large pot on the stove and add 2 tbsp of olive oil and sauté the onions, salt and pepper until the onions are translucent and soft (approx. 6 minutes).
  • Add the garlic, vegetable or tomato paste, fresh thyme and red pepper flakes or Calabrian chili pepper (if using) and cook for another 5 minutes- stirring often
  • Add the roasted tomatoes, chicken broth, sun-dried tomatoes, bay leaf, basil leaves and butter (if using).
  • Bring to a boil and reduce to a simmer for 30-45 minutes with the lid on the pot.
  • After simmering, remove the bay leaf and add 2 tsp of honey and check for seasoning (may need more salt and pepper to taste).
  • Using an immersion blender (stick blender), puree the soup until smooth
  • Garnish with chopped basil and I use a tbsp. of roasted pumpkin seeds.
  • If you do not have a stick blender and need to use the regular blender, be CAREFUL NOT TO BURN YOURSELF and only fill the blender halfway at a time to blend. Pour the blended soup into a different pot and repeat with all the chunky soup and return to low heat. 

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Until my next post, make every day a celebration!

Stay well, 

Diane

Thank you for visiting my blog.

If you enjoy the posts, please spread the word and ask your family and friends to become members and join DishingwithDiane.com

Once you become a member, you’ll never miss a post.

Also, continue to send me your comments and emails, I LOVE hearing from you.

Salmon with Garlic Honey Mustard Glaze

Hi Everyone,

I hope you are all well and are handling this deep freeze we are experiencing in most of the country. Stay warm and stay well.

I should rename this post- Dinner in a Panic….. Bob never panics about dinner and is very low key and would eat ice cream if I said that is what I planned for the meal (he never complains) but I am the one that panics because I like to have everything organized.

I am sure most of you have been in my shoes at least once without a plan for dinner and the clock ticking away.

Yesterday, Bob had the day off from work since it was President’s Day and we were busy working around the house and time flew by and I forgot to marinate the salmon we bought at the fishmonger.

Of course, I didn’t realize this until it got closer to dinner and I had planned on marinating the salmon in lots of garlic, soy sauce and maple syrup and at that point my original plan was out of the question.

First of all, I have to share with you that I am not a big fan of salmon at all. I do make it for Bob when he requests it because he loves it so much but I would rather have pasta or a chicken cutlet, anything but salmon. I usually make something else for myself on the “salmon nights” but I was just too tired last night and decided to bite the bullet and eat the salmon as well.

Since I didn’t have a plan, I had to come up with something quickly. I opened the cabinets and refrigerator and started to add a little of this and a little of that to make a glaze (Grandma would have been proud). It was as if I was on an episode of the Food Network show- Chopped.

I was praying as I prepared ingredients that the cooking Gods were with me to prepare something delicious and I am happy to report, we had success.

I am surprised to admit it, but I really enjoyed the salmon (chalk this up to something close to a Christmas Miracle).

I just have to share with you what I did, just in case you need a little inspiration one night…

I know a few weeks back I told you about a new product I found that you all loved and I received so many comments that you bought the Miss Vicky’s garlic honey; so that was my first ingredient.

But I have another foodie find to tell you about that was my second ingredient. This product helped me make the salmon glaze. A simple purchase from Trader Joes, their Sweet & Spicy Mustard Sauce. It was fabulous!

The ingredients in the mustard sauce are whole mustard seeds, red bell peppers, white distilled vinegar, green jalapenos and a touch of maple syrup, turmeric, sea salt and cloves. It was only $ 2.29 for the seven-ounce jar and I just bought it on a whim and I am so glad I did.

And before anyone asks…No, I do not get paid by Trader Joe’s to promote this product (I don’t work for them) and I do not have any sponsors on my blog, I just love sharing these foodie finds with you.

Here is a picture in case you want to look for it.

My two favorite jars in the kitchen…..

So, let me put this recipe in writing in case you want to try it…….

I served the salmon with a spinach salad and rice.

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Salmon with Garlic Honey Mustard Glaze

Ingredients:

  • 4 (6-7 oz.) skinless salmon fillets
  • 2 cloves garlic, minced
  • Green onions/scallions – 2 stalks sliced
  • 2 tbsp. unsalted butter
  • 2 tbsp. TJ sweet and spicy mustard sauce
  • 1 tbsp. garlic honey
  • Garlic powder, salt, and freshly ground black pepper, to taste
  • 1 tbsp. olive oil or cooking spray
  • Black sesame seeds (optional)
  • Lemon wedges (optional)

Directions:

Preheat oven to 400 degrees

  • Prepare a 9 X 13 baking dish with either 1 tbsp. of olive oil or cooking spray
  • Pat dry the salmon fillets and salt, pepper, and garlic powder both sides generously
  • In a mixing bowl, whisk together the garlic honey, minced garlic and mustard
  • Divide the glaze evenly over the salmon fillets and let any extra drip into the pan
  • Dot each salmon fillet with a pat of butter (approx. ½ tbsp.) and a few black sesame seeds if using.
  • Bake in a preheated oven until salmon is cooked through about 15 minutes
  • After the 15 minutes, you can broil the salmon for 2 minutes to make it a little crispy (optional)
  • Top with sliced green onions and serve with lemon wedges

ENJOY!

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Until my next post, make every day a celebration!

Stay well,

Diane

Thank you for visiting my blog.

Ask your family and friends to share, like, comment, and join DishingwithDiane.com and become part of the family!

Once you become a member, you’ll never miss a post.

Also, continue to send me your comments and emails, 

I Love hearing from you.

Happy Valentine’s Day 2021

Hi Everyone,

Happy Valentine’s Day !

I hope you are all well and I wish you many blessings not only for Valentine’s Day but for a lifetime of LOVE, health and happiness!

This year is a little different for celebrating for all of us with the pandemic. Many restaurants in our area have opened up for indoor dining but I am not quite feeling confident with going out to eat, so Bob and I chose to celebrate at home.

We celebrated yesterday so I could prepare this post for you and we had a theme of “heart shaped” food for every meal. We started with heart shaped waffles, heart shaped pizza, heart shaped ravioli and ended with a heart shaped cake for dessert (raspberry mouse and chocolate).

I hope you have a wonderful day and tell the ones you LOVE how much they mean to you; if they are with you in person, a phone call away, a zoom celebration or a text. The smallest gesture can mean the most to someone. (It happened to me today and I will share with you at the end of the post).

So the following is our Valentine’s Day in pictures. I hope it gives you some inspiration.

Breakfast – chocolate chip heart shaped mini waffles with scrambled eggs with chives & berries….

Lunch– heart shaped deep dish pizza….

Dinner– heart shaped ravioli (served with a side salad -not shown)

Dessert – And last but not least, heart shaped raspberry mousse and chocolate cake.

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Until my next post, make every day a celebration!!!

Stay well,

Diane

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And here is the story that made my day today…… a friend I made on a food group many years ago wished me Happy Valentine’s Day today in such a special way that touched my heart so deeply that I had to share. His name is Joe Pinto and he sent this to me on Facebook this morning that made me cry because of his genuine lovely sentiment (so the smallest gesture can brighten a person’s day).

Here is what he wrote:

“Happy Valentine’s Day to all my family and friends but there is one person I like to single out. Two years ago I made her a special cake in her honor. We were friends in a different group and she went in for a Heart ❤ Transplant. Today, two years later she is here cooking and baking up a storm. Happy Valentine’s Day and God Bless You Diane Kantor

May be an image of dessert and indoor

I will be forever grateful to Joe for his thoughtfulness and kindness. Love you too Joe….. Diane 2.0 (my nickname for having a 2nd heart).

Have a great day everyone…..

Thank you for visiting my blog.

Ask your family and friends to share, like, comment, and join DishingwithDiane.com and become part of the family!

Once you become a member, you’ll never miss a post.

Also, continue to send me your comments and emails, 

I Love hearing from you.

Happy Chinese New Year- The Year of the Ox.

Hi Everyone,

As always, sending you good wishes for you every day but today is the Chinese New Year – the Year of the Ox.

I was reading a few fun tips from China Highlights.com and wanted to share them with you below. It is a very interesting read and it will give you a little insight to the Chinese customs for this holiday and help you if you feel like celebrating this holiday….

The main Chinese New Year activities include 1) putting up decorations, 2) eating reunion dinner with family on New Year’s Eve, 3) firecrackers and fireworks,  and 4) giving red envelopes and other gifts. 

Chinese New Year Show

Public celebrations: In many Chinese cities, from New Year’s Day, traditional performances can be seen: dragon dances, lion dances, and imperial performances like an emperor’s wedding. A great variety of traditional Chinese products are on offer, and rarely seen Chinese snacks. City parks and temple fairs are the places to go for this.

Chinese New Year 2021

Chinese New Year 2021

By FercilityUpdate Feb.08.2021

2021 Chinese New Year Animal is the Ox

Chinese New Year, also known as Lunar New Year or Spring Festival,is China’s most important festival. It is time for families to be together and a week of an official public holiday.

Chinese New Year Quick Facts

Chinese New Year Facts

Chinese New Year falls on Friday, February 12 in 2021.

Chinese New Year 2021 is a Year of the Ox

Chinese Zodiac Years

1. Chinese New Year Decorations — Lucky Red Items

Every street, building, and house where Spring Festival is celebrated is decorated with red. Red is the main color for the festival, as red is believed to be an auspicious color.

Red Chinese lanterns hang in streets; red couplets are pasted on doors; banks and official buildings are decorated with red New Year pictures depicting images of prosperity.

2. Chinese New Year’s Eve — Family Time

Chinese New Year (Lunar New Year) is a time for families to be together. Chinese New Year’s Eve is the most important time. Wherever they are, people are expected to be home to celebrate the festival with their families.

The Chinese New Year’s Eve dinner is called ‘reunion dinner‘, and is believed to be the most important meal of the year.

Chinese New Year's Eve Date

3. Firecrackers and Fireworks at Chinese New Year

It has long been a Chinese tradition to set off firecrackers from the first minute of their new year. Fireworks have increasingly been added to the cacophony. From public displays in major cities to millions of private celebrations in China’s rural areas, setting off firecrackers and fireworks is an indispensable festivity.

Chinese New Year Activities

4. Chinese New Year Gifts and Red Envelopes

Like at Christmas in other countries, people exchange gifts during the Spring Festival. In rural areas and for older people the New Year gift giving tradition is still strong, but increasingly younger people prefer just to receive red envelopes (by hand or electronically).Chinese New Year GiftsAt New Year red envelopes are customary in China.

The most common New Year gifts are red envelopes. Red envelopes have money in, and are believed to bring good luck because they are red. They are given to children and retirees. Customarily only employers give red envelopes to working adults.

Chinese New Year 2021 celebration

What Chinese Eat for New Year’s Eve — Foods with Lucky Meanings

Chinese lunar New Year 2021 Date

Food for the New Year emphasizes lucky symbolic meanings such as fish, which sounds like the Chinese word for ‘surplus’. These foods are eaten during the 16-day festive season, and particularly for the New Year’s Eve family reunion dinner.

The luckiest Chinese New Year foods (and their symbolic meanings) are:

  • Fish (an increase in prosperity)
  • Chinese dumplings (great wealth)
  • Glutinous rice cake (a higher income or position)

The Luckiest Things to Do at Chinese New Year

  • Giving money/gifts in lucky numbers and lucky red packaging with lucky greetings.
  • Eating lucky food like fish on New Year’s Eve, especially carp or catfish with some left over for New Year’s Day.
  • Lighting lots of red firecrackers and fireworks to scare away evil and bring good luck.

The Unlucky Things to Do at Chinese New Year

  • Having an accident, especially if it means hospital visits, crying, and breakages: all bad omens.
  • Giving gifts with unlucky meanings, colors, words, or numbers, or even saying something inauspicious.
  • Sweeping up on New Year’s Day: don’t “sweep all your luck away”.

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Until my next post, make every day a celebration!!!

Stay well,

Diane

Two-Year Heart Transplant Anniversary!

Hi Everyone,

I just want to take the time out to thank so many of my members for all the congratulations and well wishes I received for reaching this milestone of

2-Years Post Heart Transplant.

It has been a bumpy ride but I want to thank all of you for your support & love. Your kindness and caring mean the world to me. I appreciate your patience when I was in recovery and couldn’t post regularly and your encouraging words to keep me motivated. You have all become family to me and I cherish each and every one of you. Thank you.

I had a small celebration this year and couldn’t go out to dinner with friends like last year but Bob came through as he always does and he made me dinner, decorated and bought me a scrumptious cake – a 3 tier shortbread cake with cream around the edges and filled with fresh strawberries. He remembered how much I liked the cake last year (photo below) that was also a shortbread cake but filled with bananas, strawberries and raspberries and all topped with macarons.

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I wanted to share with you some pics from this year……. my beautiful cake, balloons and cards from family. It was such an emotional day for me and I am so grateful for this second chance at life and the opportunity to have these past 730 + days to make new memories and appreciate each moment of being alive and being able to do things that I couldn’t do before transplant like go for a long walk or climb a flight of stairs.

So, take it from me- when things get tough, look for the silver lining. There is always something to be grateful for each and every day. Stay well, stay safe and know how much I care and cherish each one of you for being a part of my life.

Looking forward to year # 3 and what life brings….

January 31, 2021

Until my next post, make every day a celebration!!!

Stay well,

Diane

Happy 6 year Blogiversary!

Hi Everyone,

I hope you are all well. Today is a celebration at my home and for all DishingwithDiane members.

HAPPY 6TH BLOGIVERSARY

Recipe for this cake is at the end of the post.

It is hard to believe that today marks 6 years ago that I started “DishingwithDiane.com” and I want to thank each and every one of my members for making this such a wonderful experience for me.

I feel as if I have gained an extended family sharing my tablescapes, recipes and stories with all of you. I love your comments, messages and feedback when you try a recipe or find a new product I shared.

And thank you for being so patient and supportive through my medical journey with my heart transplant. Your understanding when I wasn’t able to set a tablescape and just share recipes and your kind words of encouragement, love and caring meant the world to me and gave me strength.

I didn’t set a tablescape today because a large majority of my dinnerware sets, platters and cake stands are still in storage and with the Covid19 pandemic I have not been able to get to the unit and retrieve my inventory, but I am still working on that. So there will be many new tablescapes in the future.

So for now on this 6th anniversary, I wanted to celebrate all of you and extend my gratitude to my members/now family. I have a lot of ideas for tablescapes and recipes and plan on having a lot more fun with the blog entering our 7th year.

Until my next post, make every day a celebration!

Stay well,

Diane

Thank you for visiting my blog.

Ask your family and friends to share, like, comment, and join DishingwithDiane.com and become part of the family!

Once you become a member, you’ll never miss a post.

Also, continue to send me your comments and emails

I Love hearing from you.

_______________________________________________

The recipe for the featured cake slice above (taken from Pinterest) is courtesy of Sugar Hero website

(https://www.sugarhero.com/)

and is listed below:

CHOCOLATE RASPBERRY MOUSSE CAKE

Chocolate Raspberry Mousse Cake – a gorgeous three-layer mousse cake with chocolate, raspberry, and vanilla mousse, all on a chocolate brownie base. prep time3 HRScook time24 MINStotal time3 HRS 24 MINSSERVINGS: 

INGREDIENTS

FOR THE BROWNIE LAYER:

  • 3 1/3 oz all-purpose flour (3/4 cup)
  • 2 oz unsweetened cocoa powder (2/3 cup)
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 4 oz unsalted butter
  • 7 3/4 oz granulated sugar (1 cup +2 tbsp)
  • 2 eggs large, at room temperature
  • 2 tsp vanilla extract

FOR THE CHOCOLATE MOUSSE:

FOR THE RASPBERRY MOUSSE:

  • 1 1/2 cups raspberries fresh
  • 9 oz white chocolate finely chopped
  • 1 1/2 cups heavy cream divided use
  • Pinch salt
  • 2 tsp unflavored powdered gelatin
  • 2 tbsp water
  • Pink food coloring (optional)

FOR THE VANILLA MOUSSE:

  • 9 oz white chocolate finely chopped
  • 1 1/2 cups heavy cream divided use
  • 4 tbsp honey
  • Pinch salt
  • 2 tsp powdered gelatin unflavored
  • 2 tbsp water
  • 2 tsp vanilla bean paste (can substitute vanilla extract)

TO FINISH:

  • 4 oz semi-sweet chocolate finely chopped
  • 4 oz heavy cream
  • 1 pint raspberries fresh
  • Chocolate curls or other decorations

US CUSTOMARY – METRIC

INSTRUCTIONS

TO MAKE THE BROWNIE LAYER:

  • Preheat the oven to 350 F. Line a 9-inch cake pan with parchment and spray well with nonstick cooking spray. Whisk together the flour, cocoa powder, salt, and baking powder in a small bowl. Set aside for now.
  • Cube the butter and place it in a medium saucepan over medium-low heat. Stir occasionally as the butter melts. Add the sugar and stir it into the melted butter until combined. 
  • Remove the pan from the heat, and let it cool to lukewarm. Once it has cooled, add the eggs, one at a time, whisking well between each addition. The mixture will start out grainy, but as you add the eggs, it will become shiny and smooth. Whisk the vanilla in. Finally, add the dry ingredients, and stir them in with a spatula.
  • Scrape the brownie batter into the prepared pan, and bake it for 22-24 minutes, until a toothpick comes out with just a few moist crumbs attached. Cool the brownie layer completely before proceeding.

TO MAKE THE MOUSSE LAYERS:

  • Prepare your pan. You need a 9-inch pan with sides at least 3 inches tall, and the ability to remove the bottom. Either a cake pan with a removable bottom or a springform pan will work. Line the inner wall with a 4-inch high acetate cake collar or strip of aluminum foil or waxed paper. Make sure the acetate or waxed paper is long enough so that it overlaps itself, and if you are using foil/waxed paper, make sure you cut the strip tall enough to extend at least an inch over the pan’s sides, since the cake is about 4 inches tall.
  • Place a cake cardboard in the bottom of the pan, then carefully place the baked brownie on top of the cardboard. Prepare the chocolate mousse layer: combine the chocolate, 3/4 cup of cream, and salt in a microwave-safe bowl. Microwave in 30-second increments, stirring every 30 seconds, until the chocolate has melted and the mixture is smooth. Pour it into a large bowl, and let it cool to room temperature, stirring occasionally.
  • While you wait for the chocolate mixture to cool, prepare the gelatin. Whisk together the gelatin and the cold water in a small bowl, and set it aside to let the gelatin absorb the water. When the chocolate is at room temperature, microwave the bowl of gelatin for 15 seconds, until it is melted. Whisk the melted gelatin and chocolate together.
  • Whip the remaining 1 cup heavy cream to firm peaks. Fold half of the whipped cream into the chocolate, and once it’s incorporated, gently fold in the remaining whipped cream. Scrape the mousse on top of the brownie, and spread it into an even layer. Refrigerate the cake for 25 minutes, until the mouse has started to set and is firm enough that a second layer can be added.
  • For the raspberry mousse, make a quick puree by blending 1/2 cup fresh raspberries in a blender or food processor. Pour them through a fine mesh strainer to remove the seeds, and measure out 1/4 cup raspberry puree. (If you have extra puree, save it for another use.)
  • Combine the white chocolate, raspberry puree, 1/2 cup of heavy cream, and salt in a microwave-safe bowl. Continue to make this layer the same way you made the chocolate layer, by melting and cooling the chocolate, whisking in melted gelatin, and folding in whipped cream. Add a few drops of pink food coloring to boost the pink color, if desired. At the very end, stir in the remaining 1 cup of fresh raspberries and pour the mousse over the chocolate mousse layer. Spread it into an even layer, and refrigerate again.
  • Finally, prepare the vanilla bean layer. Combine the white chocolate, 1/2 cup heavy cream, honey, and salt in a microwave-safe bowl. Continue to make this layer the same way you made the previous two layers. At the very end, stir in the vanilla bean paste and pour the mousse over the raspberry mousse layer. Refrigerate to set the mousse layers very well, at least 4 hours or overnight.
  • To finish the cake, push the bottom out from the pan, or unhinge the sides, and unwrap the acetate strip. Transfer the cake to your serving platter. Make a quick chocolate ganache by putting the chopped chocolate in a small bowl and heating the cream to a simmer. Pour the hot cream over the chopped chocolate and whisk gently until the chocolate melts and you have a smooth, shiny mixture.
  • Pour the ganache over the top of the cake, and use a spatula to nudge it right to the edge and over in evenly spaced drizzles. Don’t worry if the top is not smooth—it will be covered up! Add the fresh raspberries and chocolate curls on top of the cake. Refrigerate to set the ganache.
  • For the cleanest slices, cut the cake when it is well chilled. Use a large sharp knife, and wash it frequently between cuts. For the best taste and texture, allow the cake slices to sit at room temperature for 10-15 minutes before serving.
  • Store Chocolate Raspberry Mousse Cake, well-wrapped, in the refrigerator for up to a week.

NUTRITION

https://eb2b19f3bd81851179aaf9b1ac43cdbf.safeframe.googlesyndication.com/safeframe/1-0-37/html/container.htmlSERVING: 20g | CALORIES: 604kcal | CARBOHYDRATES:50g | PROTEIN: 5g | FAT: 43g | SATURATED FAT: 26g | CHOLESTEROL: 120mg | SODIUM: 115mg | POTASSIUM:342mg | FIBER: 4g | SUGAR: 38g | VITAMIN A: 1105IU | VITAMIN C: 9mg | CALCIUM: 124mg | IRON: 2.2mg

New ways with Cauliflower (repost)

Hi Everyone.

I have been receiving some comments asking for different recipes for cauliflower and I had posted two a few years ago for….

General Tso’s cauliflower

along with

Cauliflower Tater Tots

I decided to repost these recipes and the post includes step-by-step instructions with photos.

Click on the link below to open the original post and enter the world of new ideas with Cauliflower… Enjoy.

https://dishingwithdiane.com/2017/02/03/try-some-cauliflower/

Until my next post, make every day a celebration!

Stay well,

Diane

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