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scooter

scooter

Moderator
Dessert of Chocolate-Hazelnut Truffle Tart in a puddle of Creme Anglais drizzled with raspberry sauce with whipped cream and fresh raspberries.

Start by making the chocolate shortbread crust. Dutch process cocoa, flour, sugar, salt, unsalted butter. Process until it comes to a ball then refrigerate. Roll it out to about 1/8" thick then place in the tart pan
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Bake the crust and roast the hazelnuts
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While the shortbread crust is baking, chop up the Scharffen Berger chocolate for the filling.
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When the hazelnuts are roasted, peel off the skins then place in a blender and process until it becomes hazelnut butter. Place in with the chocolate.
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Bring some heavy whipping cream to a boil then add to the chocolate and hazelnuts. Add eggs, sugar and salt then strain through a fine mesh sieve and pour into the cooled pie crust.
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Bake the pie for 15 mins.
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Plated with creme anglaise and raspberry sauce, add some whipped cream and fresh raspberries. Crisp chocolate shortbread crust, dense chocolate hazelnut truffle filling, vanilla creamyness of the creme anglaise and the tartness of the raspberries! Easily top 5 chocolate dessert I've had. You need to get this cookbook! So far everything we've cooked out of it has been outstanding.
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Susan

New member
It’s not an easy task to act as the weekly judge but it does offer one the opportunity to delve into the details of each cook and I’ve found it a valuable learning tool. I’m just a back yard Weber Kettle BBQ’er who has learned the wonders of using pellets from the folks here and appreciate the help and creativity offer by the wonderful folks of this forum.

Congratulations to everyone who entered this week. You all did some amazing cooks and now onto the final results:

Third Place: Soupyjones - Boneless Stuffed Chicken Breasts. This was great looking chicken with marvelous color, juicy and just inviting a second helping. I liked your creative use of the left over mashed potatoes.

Second Place: Deb - St. Patrick’s Day Cook. Planning, creativity and the ability to adapt this cook to the MAK 2 were awesome. The Brown Butter Irish Soda Bread and cupcakes demonstrated for me the versatility of the MAK and your ability to pull together a very nice holiday dinner. And the corned beef, very, very nice.

First Place: RickB – Lobster & Corn Chowder with Smoked Eggplant Brushetta. Your details and execution of this cook were just delightful to read and look at. Around the time you put the corn cobs on to smoke and then into the cream, I was ready for a bowl of chowder. Layering the flavors of the chowder and the tasty, creative bruschetta made this a winning dish. Very nicely done.

Thank you all for participating this week and thank you BP. See y’all next weekend.

Susan
 
TentHunter

TentHunter

Moderator
Congrats Soupy, Deb & RickB.

All three were amazing cooks!



RickB, Great entry! Don't forget to re-post it in the gallery section.
 
CarterQ

CarterQ

Moderator
Another round of amazing cooks again this week, everything looked awesome! Congrats to the winners, I can't wait to see what gets whipped up next week.
 
scooter

scooter

Moderator
Congrats to RickB, Deb and Soupyjones on your placings! And to the rest of the contestants who offered up your outstanding cooks to the judges scrutiny, well done!!!

And as always thank you to BP for providing us the stage and trophies!

Thank you SCS, it tasted wonderful! :)
 
ACW3

ACW3

New member
Boy, another tough week to judge! So many good looking entries. They're all winners in my book. But, Susan had the difficult job of picking the winners, not me.

Susan, I didn't envy your job this week. Congrats to the winners! Wel deserved!

Art
 
S

soupyjones

New member
Thanks so much guys and congrats to RickB and Deb. There were some amazing looking cooks on there. I will have to work hard to place again.
 
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