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Try My Pistachio Dip! And, What Are Your Favorite Easter & Passover Recipes?

by on ‎03-28-2014 04:16 PM

Hello, foodies…


One of my favorite things about being the host of In the Kitchen with David is having the opportunity to meet some truly incredible chefs. I’m not a chef, as I’ve said many times. But, I love everything about cooking and I love being around people who understand the science and technicalities behind baking a loaf of bread or caramelizing onions. I’ve learned so much from the talented people we’ve had on the show and I’m thrilled to share that another such guest is joining us this Sunday…Carla Hall!


You’ve seen Carla on Bravo’s Top Chef and now she’s a co-host on ABC’s The Chew. She’s also the owner of Carla Hall Petite Cookies, an artisan cookie company and the author of Carla's Comfort Foods: Favorite Dishes from Around the World.


Carla's Comfort Foods: Favorite Dishes from Around the World


She’s bringing cookies as well as her cookbook with her on Sunday. And, she was very kind to let me share one of her desserts with you…Salted Peanut Chocolate Pudding Tarts.


Salted Peanut Chocolate Pudding Tarts


Ingredients:



  • 3 tablespoons cornstarch

  • 2/3 cup sugar

  • 2 tablespoons plus 1 teaspoon unsweetened cocoa powder

  • 1/2 teaspoon table salt

  • 2-2/3 cups whole milk

  • 1 cup heavy cream

  • 3 ounces bittersweet (70%) chocolate, melted

  • 3 ounces high-quality milk (41%) chocolate, melted

  • 4 large egg yolks

  • 2 Tablespoons unsalted butter, at room temperature

  • 2 teaspoons vanilla extract

  • Salted Peanut Shortbread (page 195), baked into eight 4-inch tart shells

  • Milk Chocolate Ganache (recipe follows), warm

  • 1/2 cup chopped roasted salted peanuts


Directions:



  1. In a large saucepan, whisk the cornstarch, sugar, cocoa powder, and salt. Gradually whisk in the milk and cream, and bring to a low boil over medium-low heat. Remove from the heat and whisk in the two melted chocolates. Continue whisking until smooth.

  2. In a large bowl, whisk the egg yolks until broken. Very gradually add a little of the hot milk mixture to the yolks, whisking continuously. When the bottom of the mixing bowl is warm, whisk in the remaining hot milk.

  3. Pour the mixture back into the saucepan and cook over medium-low heat, stirring continuously. Be sure to scrape along the bottom and sides of the pan. Continue cooking and stirring until the pudding thickens, increasing the speed of your stirring as the custard gets thicker, about 10 minutes. You want to actually boil the custard but not burn it, so keep stirring while it bubbles and gets really thick. Let it boil for 30 seconds, then remove it from the heat.

  4. Strain the pudding through a fine-mesh sieve into a large bowl. Fold in the butter and vanilla until fully incorporated. Divide among the tart shells and refrigerate, uncovered, until firm and set, at least for hours and up to overnight.

  5. Divide the warm ganache among the tarts, swirling to evenly coat the tops. Sprinkle 1 tablespoon of the peanuts on top of each tart. Refrigerate, uncovered, until set, at least 10 minutes and up to 1 day.


Milk Chocolate Ganache


Ingredients:



  • 1/4 cup chopped milk chocolate

  • 1 cup chopped bittersweet chocolate

  • 1 cup heavy cream


Directions:



  1. Place the chocolate in a large bowl. Heat the cream in a small saucepan until bubbles form around the edge. Pour over the chocolate, then gently stir with a wooden spoon until smooth.


Doesn’t that sound delicious? I’m also looking forward to Carla's Chicken with Milk Gravy and her Last Supper Buttered Tarragon Peas—which apparently made Jacques Pépin swoon! Both recipes remind me of warm weather and healthy, veggie comfort food, which is sings spring!


Speaking of spring recipes, we’ve got one “It’s Not Easy Eating Green” treat left and it’s coming up this Sunday. It makes a perfect sweet appetizer or dessert for Easter, Passover, and all those upcoming celebrations....Pistachio Dip!


Pistachio Dip


Pistachio Dip
Yields 3-1/4 cups


Ingredients:



  • 1 cup nonfat or 1% milk, cold

  • 1-1/2 cups plain nonfat Greek yogurt, cold

  • 2 Tbsp honey

  • 1 (1-oz) package sugar-free, fat-free instant pistachio pudding mix

  • 1/3 cup finely ground pistachios


Directions:



  1. Place the milk, yogurt, and honey in a medium-size mixing bowl and gently hand-whisk until fully combined.

  2. Add the pistachio pudding mix and whisk immediately, until the pudding powder is completely incorporated and the mixture is smooth with no lumps. Add the finely ground pistachios and whisk until well distributed. Serve immediately.


This recipe is prepared using the Temp-tations® Old World Divided Daisy Server (K39738).


Go to David's Recipe Item Page for the full list of items that David has used in his recipes.


QVC’s Cooking on Q-Spring Edition this Sunday, everyone—we’ve got FIVE big hours together and so many ideas to help make your Easter, Passover, and all seasonal entertaining simple. It’s also the last day to enter your local military base—as well as a must-try regional dish—in our Road Trip Contest. We’d love to come to your town...give us a reason do to so. Thanks to all of you who already submitted. For those who haven’t, email us at davidsroadtrip@qvc.com


In honor of all the seasonal inspiration in today’s blog, tell me about your favorite spring recipes. What foods are essential at your Easter or Passover meals? Is it fresh asparagus? Spinach and artichoke dip? A holiday ham or roast chicken? Carrot cake? I think I’m most excited for deviled eggs, because I really only have them at Easter time. I’ll see you Sunday at Noon ET, foodies.  


Keep it flavorful!
—David


P.S. We've got a special sweepstakes going on this Sunday! Make a purchase on your QCard anytime throughout the day and you'll automatically be entered to win prizes...including, my personal fave, an all-expenses-paid trip to the QVC Wine & Dine Weekend! If you don't have a QCard, there are other ways to enter. It's all spelled out in our Official Rules. Good luck!