[CH] Nutella Chili Hot Chocolate

Doug Irvine (dougandmarie@shaw.ca)
Tue, 13 Sep 2005 10:00:12 -0700 

Posted on behalf of Mary-Anne Durkee
 
Here's another one for those cool Fall nights coming soon:
 
Nutella Chili Hot Chocolate

1 1/2 tablespoons Mexican chile powder or a favourite ground chile
6 cups low-fat or regular milk
1 cup Nutella

Place chile powder and milk in a 4-quart saucepan and bring to boil over 
medium heat. Whisk in Nutella until smooth and remove from heat to steep 
for 10 to 15 minutes (the longer the steeping, the hotter the drink).

Reheat hot chocolate over medium heat to desired temperature and serve.

For an extra-rich treat, serve in mugs with whipped cream and cinnamon 
stick.
 
We combine some favourite chile powders for a tasty hot drink.  Chipotle 
is nice and not so hot and great smoky heat with the chocolate.  Red 
Savina will rise your temperature for sure. 





 
On 9/12/05, *Doug Irvine* <dougandmarie@shaw.ca 
<mailto:dougandmarie@shaw.ca>> wrote:

    Posted on behalf of Mary-Anne Durkee bu Doug in BC



    This is what we made for dinner Saturday night. We loved the
    flavours, but the harrissa is the catalyst and a must for the proper
    wonderful flavour!

    The recipe is from the Moroccan collection by Hilaire Walden

    LAMB, ARTICHOKE, & FAVA BEAN TAGINE

    Pinch of saffron threads
    1 bunch of parsley
    1 bunch of cilantro
    3 tablespoons olive oil from the artichokes (below)
    3# of boneless leg or shoulder of lamb cut into large chunks
    1 onion sliced
    2 garlic cloves (we used 4)
    1 cup of stock
    1 tsp ground coriander
    1 tsp ground ginger
    1 jar 16 oz. of artichokes in olive oil, drained
    1 pound shelled fava beans, fresh or frozen
    2 preserved lemons, rinds only, diced
    Pepper
    Cilantro sprigs as garnish

    Soak the saffron in a little hot water.

    Tie bunches of parsley and cilantro together.

    Heat oil in a Dutch oven or other heavy pot over flame. Add the
    lamb in batches and fry until evenly browned. Transfer to paper
    towels to drain.

    Stir onions into the pot and cook until softened and lightly
    browned, adding garlic when the onion is almost ready. Return the
    meat to the pot, then pour in the stock and add the coriander,
    ginger, saffron and herbs. Cover tightly and cook gently, stirring
    occasionally, for about 1 ½ hours, or until lamb is tender.

    Stir in the artichokes, fava beans, and preserved lemons into the
    pot, cover and cook for another 30 minutes.

    To serve discard the bunches of herbs, season to taste with pepper.

    Serve with couscous and copious amounts of harissa as this really
    makes the flavours meld and pop!

    Garnish with cilantro sprigs.

    Harissa can be bought in tubes or cans, but we find it too mild and
    prefer to make our own hot harissa.


    Harissa Hot Chili Paste(Tunisia and Morocco)

    Recipe By : Paula Wolfert Mediterranean Cooking
    Serving Size : 1 Preparation Time :0:00
    Categories : Mc Spice Mix

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 ounces mild and hot chilies -- dried
    mixture of anchos, New Mexican and guajillos
    1 clove garlic -- crushed with salt
    1/4 teaspoon salt -- for above
    1 teaspoon coriander -- ground
    1 teaspoon caraway seed -- ground
    1 red bell pepper -- roasted
    1 teaspoon fine sea salt
    olive oil

    Stem Seed and break up chilies. Place in a bowl and pour over
    boiling water.
    Cover and let stand 30 minutes. Drain; wrap in cheeseclothe and
    press out excesss moisture. Do the same for the red Bell Pepper.
    Grind chilies in food processor with garlic spices, red bell pepper,
    and salt. Add enough oil to make a thick paste. Pack the mixture in
    a small dry jar; cover the harissa with a thin layer of oil, close
    th with a lid and keep refrigerated.

    Will keep 2 to 3 weeks in the refrigerator with a thin layer of
    oil.

    Table harissa sauce.

    Serve at the table as an accompaniment to meat or fish, the
    heighten the flavor of salads, or as an accompaniment to Tunisian
    couscous: Combine 4 teaspoons harissa paste, 4 teaspoons water, 2
    teaspoon olive oil, and 1 or 2 teaspoons fresh lemon juice in a
    small bowl and blend well makes 1/4 cup.

    We add more hot chiles and more garlic and always double the recipe
    as we love this stuff.






    */Mary-Anne/*

    /*"I feel a recipe is only a theme, which an intelligent **cook*
    <http://www.foodreference.com/html/qcooks.html
    <http://www.foodreference.com/html/qcooks.html>>* can play each time
    with
    a variation."*/

    *Madame Benoit
    *





-- 
Mary-Anne