Chocolate Rum Sauce

2 tbsp butter can accommodate up to 8 oz dark chocolate and 3/4 c. of any liquid; the sugar added is merely for sweetness and most chocolate sauce recipes will call for 2 tbsp, regardless if dark or bittersweet chocolate is used. 1/4 c. half 'n' half1 tbsp organic cane sugar 2 tbsp unsalted butter 4 oz dark chocolate, chopped 1/4 c. dark rum 1. In a heavy saucepan, bring half 'n' half, sugar, and butter to a boil. 2. Add chopped chocolate and whisk until smooth. 3. Remove from heat, and when entirely melted, whisk in rum. 4. Pour over dessert, serve, or whatever.

Basil Vinaigrette

Though basil isn't on my list of frequently used herbs, it does make certain sauces taste really good. This can be poured on top of sliced avocados, eaten with a leafy green salad, or served up with toasted slices of bread. 

Ingredients

1 c. basil leaves, washed, drained, with stems removed 
2 large garlic cloves, sliced 
2 tbsp Dijon mustard 
1/8 c. balsamic vinegar 
1/4 tsp sugar 
3 tbsp water 
1 c. olive oil 
dash of salt, black pepper, and cayenne pepper 

Directions

Pureé all in a food processor until smooth. Makes about 1 cup. Goes well with tossed salad greens.

Grilled Polenta

Polenta by itself is just awful. Grilled polenta is even worse if it isn't served up with a tasty sauce. This recipe exists as a reminder why I never want to make it again. 1 c. medium-coarse stone ground organic cornmeal 3 1/2 c. water 1 1/2 tbsp. unsalted butter salt, freshly ground pepper to taste olive oil for brushing 1. Preheat oven to 350 degrees F. Grease an ovenproof pan. 2. Add cornmeal, water, 1 tbsp. butter, 1 tsp. salt and stir well. 3. Bake polenta uncovered for 45 minutes. Stir polenta and bake for 25 minutes more. 4. Remove polenta from oven. Stir in remaining 1/2 tbsp. butter and season with salt and pepper. Let stand for 5 minutes. 5. Pour polenta into an 8-inch loaf pan. Let cool. Cover and refrigerate until firm. 6. Heat a grill pan. Unmold polenta onto work surface and cut the loaf crosswise into 8 slices. Lightly brush slices with olive oil and grill over low heat to crisp slowly, turning once. About 15 minutes per side. Makes 4 servings.

Sweet Herbed Rolls

Ever try a recipe printed on the back a yeast packet? This is one of them. It's pretty tasty, though much softer than the texture of a French dinner roll with a crusty exterior.

3 c. bread flour 
1 package active dry yeast
3/4 c. milk
1/4 c. butter (1/2 stick)
1/8 c. sugar 
1 tsp. salt 
2 large eggs 
3 tbsp. butter, melted 

Herbs: 1 tsp. each, dried basil, dried oregano, crushed -or- 2-3 tbsp. fresh rosemary, chopped

1. In a large mixing bowl combine 1 cup of the flour, yeast, sugar, salt, and herbs; set aside. 

2. Heat milk to boiling (120 to 130 degree F) and stir in butter until it almost melts. 

3. Combine dry mix and milk/butter combo in a mixing bowl. Beat 2-3 minutes on medium speed. Add eggs. Beat 1 min.

4. Stir in enough remaining flour, 1/2 cup at a time. Knead dough on floured surface 5-7 minutes or until smooth and elastic. For knot rolls, use greased muffin tin.

5. Bake in 350 F preheated oven, 10-15 minutes or until light golden brown. 6. Lightly brush with melted butter.

Green Onion Pancakes

This recipe also goes by the name of "spring onion crepes", "lotus pad pancakes", or "scallion pancakes".  They are pancakes because of their shape and size, although mine tend to come out quite square and oblong in shape.  

1 1/2 c. unbleached white flour 

3 oz. boiling water 

up to 1/4 c. cold water 

2 stalks green onions, finely minced or sliced

2 tbsp. olive oil 

1. In a bowl, combine flour and 3 oz. of boiling water. Let cool 5 minutes. Add 1/8 c. cold water. Mix until just combined. 

2. Turn flour mixture out onto a floured board. Knead gently until the dough sticks together. Roll into a log and cut into equal portions, about 8 pieces. 

3. In a small bowl, combine green onion and olive oil. This is the "filling" of the pancake. 

4. Roll out a piece and place about a 1/2 tsp. of green onion in the center. Fold in half and then in half again. Set aside on a plate until all the flour sections have green onion folded in them. 

5. Now for the layering. Take one of the double folded pieces and roll it out (with a rolling pin). Spread a thin layer of oil on its surface and fold it in half and in half again. Roll it out a second time. It should be no more than 1/4" thick. Set aside for frying. 

6. Repeat with the remaining pieces of flour. Take care that you do not overwork the dough or the end result will not be a soft pancake. 

7. Heat a skillet on medium. If you use a cast-iron pan, you shouldn't need to add any oil to the pan. Air bubbles are likely to form. The pancake needs to be lightly browned on both sides. Restaurant quality green onion pancakes have several layers and are extremely tasty because lard is used. For this recipe I have substituted olive oil for lard. 

This recipe comes from a book on Chinese appetizers. When I find the book, I'll upate this post with its details.