Monthly Archives: February 2014

Feb13

Chocolate-Filled Wontons

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These little treats look like traditional wontons. To achieve the look, fill wonton wrappers with chopped chocolate, fold in half and fry in oil. Dust with confectioners sugar if desired.

Chocolate-Filled Wontons 1

Yields: 24

Ingredients

24 wonton wrappers
1 large egg, lightly beaten
1/2 cup(s) (3 ounces) finely chopped milk chocolate
2 1/2 cup(s) vegetable oil

Directions

In a medium saucepan, heat oil over medium-high. Brush edges of each wonton wrapper with egg and place 1 teaspoon chocolate in center. Fold wrappers in half over chocolate and press edges firmly to seal. When oil is hot (an extra wonton wrapper should sizzle and float to top when added), fry wontons, four at a time, until golden brown and crisp, about 2 minutes, flipping occasionally.

Feb13

Over The Hump Old School Sound Check-The Stylistics

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Betcha By Golly Wow, and Happy Thursday!!

The Stylistics are a soul music vocal group, and were one of the best-known Philadelphia soul groups of the 1970s. They formed in 1968, and were composed of lead Russell Thompkins, Jr., Herb Murrell, Airrion Love, James Smith, and James Dunn. Wikipedia

Feb13

E&B World Music Showcase – Gotan Project

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I was dining with friends at a restaurant in Chicago when I first heard Gotan Project. The restaurant had a Colombian-styled menu and atmosphere to match. A couple of tracks in and I was hooked. Enjoy!gotan_logo

Gotan Project is a musical group based in Paris, consisting of musicians Eduardo Makaroff (Argentine), Philippe Cohen Solal (French) and Christoph H. Müller (Swiss, former member of Touch El Arab).

Gotan Project formed in 1999. Their first release was “Vuelvo Al Sur/El Capitalismo Foráneo” in 2000, followed by the album La Revancha del Tango in 2001. Their music involves tango, but also uses elements such as samples, beats, and breaks. Live material was also broadcast on Gilles Peterson’s world music show Worldwide on BBC Radio 1 in May 2004. Philippe Cohen Solal has also released a DJ set: Inspiración Espiración – A Gotan Project DJ Set Selected & Mixed by Philippe Cohen Solal (2004). This album is a compilation of classic tangos from the likes of Aníbal Troilo, Ástor Piazzolla and Gotan Project remixes. The album also includes a bonus CD with the track “La Cruz del Sur” – which was meant to be included on La Revancha del Tango, but did not make the cut in 2001.

Eduardo Makaroff arrived in France in the early 90s to develop Argentine tango music, he performed with his band “Mano a Mano”. Christoph Müller and Philippe Cohen Solal formed a duo called Boys from Brazil.

The name of the trio is a play on the name of a famous tango compilation album that featured several American classical musicians who came together to record a tango album, originally released in 1982. This album, called the Tango Project, includes a rendition of Carlos Gardel’s and Alfredo Le Pera’s “Por Una Cabeza” which had been featured in movies such as Schindler’s List, Scent of a Woman and True Lies.

Credit: Wikipedia

Feb12

Chocolate Is My Kryptonite: Chocolate Baklava Recipe

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Too good to be true, right? I’ve been cooking for years, and baklava remains a favorite. I recently discovered a recipe that adds my chocolate and all is right with the world. Most folks find one piece of this rich dessert very satisfying, so this recipe feeds many people.

Chocolate Baklava

Prep Time: 20 min.
Bake Time: 50 min.
MAKES: 50 servings

Ingredients

1 package (16 ounces, 14-inch x 9-inch sheet size) frozen phyllo dough, thawed
1-1/4 cups butter, melted
1 pound finely chopped walnuts
1 package (12 ounces) miniature semisweet chocolate chips
3/4 cup sugar
1-1/2 teaspoons ground cinnamon
1 teaspoon grated lemon peel

SYRUP:
3/4 cup orange juice
1/2 cup sugar
1/2 cup water
1/2 cup honey
2 tablespoons lemon juice

Directions

1. Butter a 15-in. x 10-in. x 1-in. baking pans. Unroll one package of phyllo dough; cut stack into a 10-1/2-in. x 9-in. rectangle. Repeat with remaining phyllo. Discard scraps.

2. Line bottom of prepared pan with two sheets of phyllo dough (sheets will overlap slightly). Brush with butter. Repeat layers 8 times. (Keep dough covered with plastic wrap and a damp towel until ready to use to prevent it from drying out.)

3. In a large bowl, combine the nuts, chocolate chips, sugar, cinnamon and lemon peel. Sprinkle 2 cups over top layer of phyllo.

4. Top with four layers phyllo dough, buttering each layer. Top with 2 or more cups nut mixture. Top with four layers phyllo dough, buttering each layer; top with remaining nut mixture. Top with the remaining phyllo dough, brushing each layer with butter. Drizzle any remaining butter over top.

5. Using a sharp knife, cut baklava into 1-1/2-in. diamonds. Bake at 325° for 50-60 minutes or until golden brown. Meanwhile, combine the syrup ingredients in a saucepan; bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20 minutes. Pour over warm baklava. Cool completely in pans on wire racks.

Feb12

“Colored Entrance” – Gordon Parks Black History Photo

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Gordon Parks For Colored Photo

This photo of a finely dressed black mother and daughter — standing below a “Colored Entrance” sign at a bus station in Birmingham, Alabama, in 1956 — was taken by Gordon Parks, one of the seminal figures of twentieth century photography. A humanitarian with a deep commitment to social justice, Parks left behind a body of work that documents race relations, poverty, civil rights and urban life.

Feb12

The Original Me

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Marcia Williams_Baby

This is the early version of TenaciousM. Still don’t know why Nana (Dad’s Mother) called me “the devil” and refused to babysit till I got over that pyromania phase… Is that not the tallest 2 year old you have ever seen?

I was hanging out with Mama Ocia and Aunt Delores (my Mom’s Mother and sister) in Cedar Grove, TX near the town of Newton. I think I’m dressed for the family Homecoming which is in August, so I was almost 3. I know, it’s crazy that my memory goes back that far, but the spankings I got on the regular served as a sort of Post Traumatic Stress Disorder to jolt my memory at an early age. (Here’s where all the anti-corporal punishment folks need to take a seat. I was one bad ass kid… my peeps did what they had to do).

What’s even funnier is that this was the visit when my Aunt Dee had to explain the “Birds and the Bees” to me. I had asked where I’d come from and she said I was an egg in my mother’s womb. I thought she said “my mother’s room”, and was shocked. I told Aunt Dee that seemed dangerous and that Ceal and Barry (my older sister and brother) could have easily come along and broken me.

Alas, a writer was born! -Marcia AKA: TenaciousM

TenaciousM Crowned

…still a little naughty. That crown was on my friend’s birthday cake.

Feb11

Donna Karan Resort 2014 Collection

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When asked about the inspiration for her Resort 2014 Collection, Donna Karan was quoted to say that it was all about the “L” word – and then listed several: long, lean, languid, luxurious, light. These adjectives definitely sum up the collection well.

Aside from the occasional stripe and polka dot, solid colors dominated, mostly in neutral shades with pops of red. Bare shoulders, boxy blazers, effortless and gorgeous draping were key characteristics as well. I personally am looking forward to Spring. Do you have any favorites? Enjoy!

DonnaKaran_b3DonnaKaran_b1DonnaKaran_b2DonnaKaran_10DonnaKaran_7DonnaKaran_03DonnaKaran_9DonnaKaran_8DonnaKaran_2DonnaKaran_02DonnaKaran_b4DonnaKaran_b5

Feb11

Chocolate Florentine Slices

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Florentine-Slices-recipe_3Florentine-Slices-recipe_1

These Chocolate Florentine Slices are a delicious sticky gooey dessert topped with delicious (you guessed it!) chocolate. #chocolatefriendsofTenaciousM enjoy!

Serves: 36 persons
Timing Facts Preparation time: 30 minutes Cooking time: 10 minutes

Ingredients

3 cups corn flakes or 100 g
1 tablespoon lemon zest
¾ cup sultana or 120 g, golden
1 cup almonds or 125 g, slivered
¾ cup glacé cherries or 120 g, chopped
¼ cup glacé mixed peel or 40 g, chopped
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
400 g dark chocolate

Preparation

Combine the cornflakes, lemon rind, sultanas, almonds, glace cherries, mixed peel and NESTLÉ® Sweetened Condensed Milk in a bowl.

Press into a 23cm × 33cm greased tin, lined with baking paper. Bake in a preheated 170 °C oven for 25-30 minutes, or until golden brown. Allow to set in the tray and then transfer on to a wire rack, upside down, to cool completely.

Melt the chocolate in a bowl over a saucepan of simmering water. Set aside to cool slightly, and then spread over the underside of the Florentine. Cool, chocolate side up on the wire rack until set and cut into pieces.

Feb11

Nightmare Reprimand

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We can agree that I love chocolate, but I absolutely adore my family more than words. So, when you read the following poem, imagine how twisted a chocolate loving addict can be during a moment of “stream of consciousness” writing that simply must happen. Once it’s out there, there is no going back. I don’t own it anymore.

I actually wrote the poem years after the actual event occurred. I just couldn’t get the vision of my mother catching us playing on the bed again, nor the real fear that I felt of getting caught out of my mind I guess. So, it made it’s way to pen and pad.

NIGHTMARE REPRIMAND

The light on my mama’s face
bounced with the springs
under our feet.
And I forget what my sister told me to say
if we got caught again.

When the light and her face were even
I could see that mama looked pleased,
justified to punish when the slats broke
the sound.

And the bullet flew through my hand’s
vain effort to shield.
Ripping flesh
Intruding bone
Sister’s scream
My spine collapsing to encompass the pain.

Fallen child huddles in blood
as the parent sniper stands
waiting for an apology.

Feb10

Chocolate S’mmoralist

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Like all the names of the desserts at Sugar, this one is a play on a literary work (André Gide’s The Immoralist). The campfire favorite is made at once more refined and more scrumptious: Meltingly soft, homemade marshmallows are caramelized atop tender, crumbly chocolate sablé cookies. You will need to use a stand mixer to prepare the fresh marshmallows, and a kitchen blowtorch to caramelize them. #chocolatefriendsofTenaciousM enjoy!

Chocolate S'mmoralist

Ingredients

Marshmallows
1 1/4 cups water, divided
1 1/4-ounce package unflavored gelatin
4 tablespoons powdered sugar, divided
2 cups sugar
12 tablespoons corn syrup, divided
1 teaspoon vanilla extract
Sablé cookies
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup powdered sugar
1 3/4 cups all purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Preparation

For marshmallows:
Place 1/2 cup water in small bowl. Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes.
Line 8x8x2-inch glass baking dish with plastic wrap, leaving overhang. Sprinkle 2 tablespoons powdered sugar over plastic wrap. Combine remaining 3/4 cup water, 2 cups sugar, and 6 tablespoons corn syrup in heavy small saucepan. Stir over medium heat until sugar dissolves. Boil without stirring until thermometer registers 230°F, occasionally swirling pan and brushing down sides with wet pastry brush, about 14 minutes (time will vary depending on size of pan). Stir in remaining 6 tablespoons corn syrup and vanilla.
Transfer sugar mixture to heavy-duty stand mixer with paddle attachment. Add gelatin mixture. Beat on low speed until mixture turns opaque, about 5 minutes. Beat on medium-high until mixture is cool and forms soft white peaks, about 15 minutes. Spread evenly in prepared dish. Dust with 2 tablespoons powdered sugar. Let stand at room temperature at least 8 hours to set (marshmallow will be soft). Cover; refrigerate. (Can be made 2 days ahead.)

For sablé cookies:
Using electric mixer, beat butter in medium bowl until smooth. Add sugar; beat until blended. Add flour, cocoa powder, and salt; beat just until blended, adding water by teaspoonfuls if mixture is too dry. Form dough into ball; flatten into rectangle. Wrap in plastic and chill at least 1 hour.

Preheat oven to 325°F. Line large rimmed baking sheet with parchment paper. Roll dough out on lightly floured surface to 1/4-inch-thick rectangle. Cut dough into 2×4-inch rectangles. Transfer rectangles to prepared sheet. Bake until puffed and beginning to crack, about 9 minutes. Transfer cookies to rack to cool (cookies will become crisp as they cool).

Line another large rimmed baking sheet with parchment paper. Stir chocolate in double boiler over barely simmering water until melted and smooth. Spread over parchment on prepared sheet. Run fork up and down length of chocolate, forming ridges. Refrigerate until firm, about 30 minutes. Break chocolate into large irregular pieces.

Place 1 cookie on each of 6 plates. Cut marshmallow into six 2×4-inch rectangles. Transfer marshmallows to sheet of foil. Using blowtorch, brown tops of marshmallows. Invert 1 marshmallow, brown side down, atop each cookie. Brown top and sides of marshmallows on cookies. Arrange chocolate pieces decoratively atop marshmallows and serve.