Chocolate Time!

chocolate heart

You know you want it. You MUST have it. There’s no such thing as too much chocolate.  So the Cook Sisters are rolling out our chocolate menu for the lucky folks who will be visiting the US Botanic Garden on Friday February 14 (click on Events & Shows, above).  We’ll be demoing two recipes from our menu, which is an all-chocolate full dinner menu, from soup to nuts. Danielle will be cooking up the soup that starts the dinner and Adrienne will be doing the main course.  The beauty of this meal is that it doesn’t matter how it tastes because the chocolate will make diners so happy they won’t even notice!  Still, we hope you’ll find these delicious.  Our two recipes that we’re demo’ing are below. We’ll add the rest of the dinner later in the month.  Plan on doing the full menu for next year! And enjoy the chocolate…


Chocolate Soup

chocolate soup

Serve this rich soup in small cups or bowls as the first course in our all-chocolate menu. If you want to go more savory, spice up the whipped cream topping with smoked paprika or cayenne and a little gros sel.  Garnish with a sprig of mint.  Don’t go out and buy espresso powder just for this recipe — you can always substitute with a tablespoon strong coffee. This recipe makes six cups of soup, which is about 12 servings. It was demoed by Danielle for Valentine’s Day 2014 at the US Botanic Garden. Read More


Braised Short Ribs with Tomatoes, Chocolate and Rosemary

braised

Braising short ribs takes time — don’t rush this recipe. In fact, making it a day or so ahead of time will be even more rewarding:  Like many braises and stews, this one gets more flavorful as it sits overnight in the refrigerator.  Also, this will allow you to skim off any fat before you push the braising liquid through a strainer to make the sauce.  This recipe is part of The Cook Sister’s all-chocolate menu and it was demoed at US Botanic Garden February 14, 2014. Read More



panna cotta

Panna Cotta translates as “cooked cream,” but in this recipe it is not so much cooked as warmed and then thickened with gelatine and sour cream to achieve the thick, heavy cream found in Italy’s Piedmont region, where this dish originated. We demoed this recipe at Brookside Gardens on December 6, 2013, accompanied by mandarin oranges and chocolate syrup. It is also delicious all on its own.  Use heavy cream, not ultrapasturized, which contains additives, and be sure the sour cream contains only cream and culture, no other additives. This recipe unmolds with a soft, creamy finish. For a firmer panna cotta, increase the gelatin to 1 3/4 teaspoons. Serves eight full-sized desserts; up to 24 minis. Recipe from Splendid Table. Read More