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Published by: api-27406943 on Oct 17, 2008
Copyright:Attribution Non-commercial


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the best recipes from top chefs
around the world and more...

Lauren Groveman is an internationally-renowned cooking and baking instructor, trusted lifestyle advisor, radio and television personality, columnist, cookbook author\u2014and above all else\u2014 an infinitely devoted wife and mother. Often referred to as \u201cthe kitchen evangelist,\u201d she uses her vast culinary expertise and her personal experiences to help others discover the joys of creating, and living, a \u201cdelicious\u201d life. Her message is powerful and truly life-changing. Through her sharing of wonderfully comforting recipes and a philosophy built on real-life experiences, she teaches us how to find the physical and emotional motivation to make our home lives as nurturing and fortifying as possible. And she demonstrates, step-by-step, how thoughtful, lovingly-prepared home cooking can give us immense power over the emotional, physical and spiritual well-being of our families and ourselves.

1 1/2 cups
, or see the end
of this recipe
1 1/4 cups buttermilk
1 extra-large egg
2 tablespoons flavorless vegetable oil, plus more
for brushing
3 tablespoons water
2 tablespoons melted unsalted butter, cooled to just warm
1/2 rounded cup plump ripe blueberries (optional)
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: Place 1 1/2 cups of the prepared pancake mix into a bowl. In another bowl, combine the buttermilk, egg, vegetable oil, water and melted butter. Gently stir the wet ingredients into the pancake mix, using a batter whisk or a wide blending fork, until thoroughly mixed, being careful not to overwork the batter.

heat a nonstick griddle or a large nonstick skillet and, when hot, brush the surface lightly with vegetable oil. When the oil is hot, pour or ladle several 1/4 cup portions of batter onto the hot surface, leaving 1-inch of space between them and, if desired, scatter several of fresh blueberries on top and cook over medium-high heat, until bubbles appear on the surface, 1 to 2 minutes. Using a thin wide spatula, flip each pancake over and cook on the other side, until golden, about 1 minute. Remove the pancakes to a warmed platter and repeat with the remaining batter. Serve pancakes immediately after the cooking, in individual stacks, with softened butter and warmed pure maple syrup.

Per each batch of pancakes, whisk together 1 1/2 cups plain cake flour, 2 teaspoons baking powder, 1/2 tea- spoon baking soda, 1/3 teaspoon salt and 1 tablespoon plus 1 teaspoon sugar. Sift this into another bowl and continue with the recipe above.

Detailed Profile
Chewy Chocolate
Chip Cookies
Banana Bread
Fresh Corn
with Onions
Chilled Asparagus
10 ounces bittersweet chocolate, chopped fine
1/2 Cup heavy cream
1/4 Cup cardamom pods crushed

1/2 cup Dutch process cocoa powder, finely chopped
nuts, and/or toasted coconut, for coating truffles
8 ounces semisweet or bittersweet chocolate, chopped

Celebrity chef Hari is the Co-Founder of Cooking For Life, a non-profit organization that brings together celebrated chefs for food tasting events to raise funds for relief efforts around the world. He hosted the \u201cLiving Pyramids\u201d events at the Pyramids of Giza, Egypt and is going to host \u201cSoul of Taj\u201d at the Taj Mahal, India. He also pioneered the first Ice Cream Patisserie of America, Halo Fete in Princeton, New Jersey. Hari is an executive chef with Sodexho and a consultant with Whole Foods. Hari graduated at the top of his class from the Culinary Institute of America.

Place the 10 ounces of chocolate in a medium size glass mixing bowl. Heat the heavy cream and cardamom pods in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of the bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the rum (optional). Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.

Scoop the chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use
powder-free vinyl or latex gloves, if desired.

Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles one at a time into the scoop and roll around until coated. Then place the truffle into a dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.

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Detailed Profile

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