Now We’re Cooking with Mary Mammoliti recipes

Flourless Chocolate Cake

Prep Time: 15 minutes 
Cook Time: 30 minutes 
Total Time: 3 hours (includes cooling) 
Serves: 8

Ingredients

For the cake:

•    6 ounces (170g or 1 cup)  bittersweet chocolate, roughly chopped
•    1/2 cup (115g; 1 stick) unsalted butter
•    1 tsp instant espresso powder
•    1/4 cup hot water
•    1 cup granulated sugar
•    2 teaspoons pure vanilla extract
•    4 large eggs, at room temperature
•    3/4 cup unsweetened cocoa powder (preferably Dutch process)
•    1/8 teaspoon salt
•    1/2 teaspoon baking powder

For the ganache:

1/2 cup heavy cream
1 cup semisweet chocolate chips

Optional: raspberries and a dusting of confectioners’ sugar

Instructions

1. Preheat oven to 350°F (177°C), and grease a 7-inch round cake pan lined with a parchment paper round. You can also use a springform pan and grease with cooking spray.
2. Melt the chocolate using a double boiler OR microwave, both listened here. 
   Double Boiler Method: Place a small saucepan filled halfway with water over medium heat and bring to a simmer. Place bittersweet chocolate and butter in a heatproof bowl and set over the simmering pot, ensuring the water does not touch the bottom of the bowl. Stir until chocolate and butter are completely melted. Turn off heat and remove bowl from saucepan. 
   Microwave Method: Place chocolate in a large heat-proof bowl. Add chopped chocolate. Melt in 20-second increments in the microwave, stirring after each increment until completely melted and smooth. Let cool for 2-3 minutes.
3. Dissolve espresso powder in hot water.
4. Add sugar, vanilla extract, salt, baking powder and espresso to melted chocolate and whisk until completely combined, then add eggs and whisk to combine.
5. Whisk in cocoa powder and pour batter into prepared pan, place on the centre rack of the oven and bake for 55-60 minutes until the middle is set and a thin crust forms overtop. The cake is done when a toothpick inserted into the centre of the cake comes out clean.
6. Let cake cool for 10 minutes. Run a sharp knife around the edges to help release the warm cake, then quickly invert it onto a serving plate or cake stand. Let cake cool completely. 
7. Meanwhile, make ganache: Place heavy cream in a small saucepan and bring to a simmer. Place chocolate chips in a heatproof bowl, then pour hot cream over chocolate chips. Let sit for 1 minute, then whisk to combine. 
8. Pour ganache over cake and smooth with an offset spatula. Place in refrigerator until set, about 10 minutes. 
9. Top with raspberries and a dusting of confectioners sugar to serve. 

Creamy Cauliflower Soup

Prep Time: 10 minutes  
Cook Time: 25 minutes  
Total Time: 35 minutes  
Serves: 6-8
Author: Mary Mammoliti, Kitchen Confession  

Ingredients

1 head of cauliflower
2 tablespoons olive oil
2 cups leeks, chopped 
4 cloves garlic, minced
3 cups vegetable stock
2 sprigs fresh thyme
3 cups 2% milk
3/4 cup freshly-grated Parmegiano reggiano cheese
Kosher salt and freshly-cracked black pepper

Garnishes: Sautéed cauliflower florets (**see recipe below), fresh thyme leaves, extra Parmesan, chili flakes, toasted pine nuts

Directions

1.    Prep your cauliflower. Remove and discard the outer leaves and trim off the stem. Using a sharp knife, quarter the cauliflower. Begin by cutting it down the middle of the stem, and cut each half in half, separating it into four pieces.
2.    Remove the core from the florets. Roughly chop the florets, and then thinly slice the core. Set aside. To garnish the soup with some sautéed cauliflower, set aside 1 cup of florets. 
3.    Heat olive oil in a large stockpot over medium-high heat. Add the chopped leeks and sauté for 5-7 minutes, until soft and fragrant, stirring occasionally. Stir in the garlic and continue to cook for an additional minute.
4.    Into the pot, add the chopped cauliflower, vegetable stock and thyme; stir to combine. Continue cooking to a rolling boil. Reduce heat to medium-low, cover, and continue cooking for about 20-25 minutes, or until the cauliflower is fork tender.  
5.    Remove the thyme sprigs and, with your immersion blender, blend until smooth.
6.    Stir in the milk, cheese, and season with salt and pepper.
7.    Pour into bowls, top with your desired garnish and enjoy!

To garnish the soup with sautéed cauliflower, heat 1 tablespoon of butter and olive oil in a medium sauté pan over medium-high heat. Add the cauliflower florets (they should be small in size) and sauté for 3-4 minutes, or until the are tender and slightly golden on the outside. Season with salt and pepper. 

Chicken thighs are cooked on top of rice and beans , which makes for the most flavourful Cajun-inspired dish you've ever had and this all happens in one pot!  

One-pot Chicken and Rice

Prep Time: 10 minutes  
Cook Time: 45 minutes  
Total Time: 55 minutes  
Serves: 4 
Author: Mary Mammoliti, Kitchen Confession  

For the marinade:

Ingredients

1 tsp sea salt 
1 tsp garlic powder 
1 1/2 tsp paprika 
1/2 tsp pepper 
1/2 tsp dried ground onion 
1/2 tsp cayenne pepper 
1/2 tsp oregano 
1/4 tsp red pepper flakes 
1 tsp lemon juice 

Drizzle enough olive oil over the spices to make a wet paste.  

For the chicken and rice:

Ingredients

2 Tbsp olive oil 
1/4 cup pancetta, diced
4 bone-in skin on chicken thighs 
1 medium yellow onion, diced 
1 jalapeno pepper, seeded and diced 
2 celery stalks, diced 
1/2 tsp dried oregano 
1 tsp dried parsley 
pinch of red pepper flakes 
salt and pepper to taste 
1 tablespoon tomato paste  
1 can red kidney beans, drained and rinsed 
1 cup DRY long-grain rice, rinsed 
2 1/4 cup chicken stock or broth 
Minced fresh parsley for garnish 

Instructions

1. Combine all marinade ingredients in a medium sized mixing bowl. Add chicken thighs and turn to coat. Set aside. 

2. Preheat oven to 350 degrees F. 

3. Add drizzle of olive oil to Dutch oven and heat over MED-HIGH heat. Brown diced pancetta, then transfer to a plate. 

4. Add chicken thighs, skin side down, and sear for 2-3 minutes per side, to develop a nice crispy skin. 

5. Transfer chicken to plate with the pancetta. 

6. Lower heat to MED-LOW and add in chopped onion, jalapeno and celery. Saute for about 2-3 minutes, until softened. 

7. Add parsley, oregano, red pepper flakes, salt and pepper and stir. 

8. Add rice, red kidney beans and chicken stock, give it a stir, and let simmer for 1 minute. 

9. Nestle chicken thighs and sausage on top of the rice (pour in the juices that are left on the plate as well). Return to a simmer, then cover. 

10. Bake at 350 degrees for 35 minutes (covered). 

11. Remove cover and bake another 10-15 minutes, until liquid is absorbed into the rice. 

12. Garnish with chopped fresh parsley and serve! 

Mary Mammoliti gives us her latest life hack from the kitchen, with her delicious homemade ice cream recipe. It’s so easy and you can make any flavour you like!
 

Easy Homemade Ice Cream

Ingredients 

1 litre whipping cream
1/2 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
1 can (300 mL) condensed milk
1/2 cup store bought caramel sauce (or whatever flavour you prefer)
1/2 cup salted peanuts, coarsely chopped (optional)

Directions

1.    In the bowl of a stand mixer or if you are using a hand mixer, whip heavy whipping cream on high until stiff peaks form.
2.    In a separate bowl, whisk together the condensed milk and vanilla paste. Gently fold whipped cream into the mixture.
3.    Scoop a third of the mixture into a freezer safe dish. Drizzle 2-3 tablespoons of caramel sauce over the ice cream layer and swirl in using a butter knife. Sprinkle some peanuts over top.
4.    Scoop another third of ice cream mixture into the loaf pan. Pour a few more tablespoons of caramel over the cream layer and swirl again. Sprinkle more peanuts.
5.    Scoop remaining ice cream mixture into the freezer safe dish. Smooth with a spatula and drizzle with the remaining caramel and top with more of the chopped, salted peanuts.
6.    Cover with an air-tight lid or plastic wrap and freeze for 6 hours or until firm. 

AMI This Week airs Mondays at 8 p.m. Eastern on AMI-tv. Watch full episodes and seasons of AMI This Week on demand at AMI.ca or on the AMI-tv App.

Mary Mammoliti is bringing the sunshine into the kitchen on AMI This Week as she shares her secret recipe for Lemony Glazed Lemon Loaf. Buon appetito!

Lemony Glazed Lemon Loaf

Prep Time: 10 mins
Cook Time: 50 mins
Yield: 1 loaf

For the Loaf:

Ingredients

3 eggs at room temperature
3/4 cup sugar
1/3 cup vanilla Greek yogurt
1/2 cup butter at room temperature
2 tablespoons lemon zest (or zest from 1 large lemon)
2 tablespoons lemon juice
1 teaspoon vanilla extract 
1 and 1/2 cups all-purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 teaspoon salt

For the glaze:

Ingredients

1/2 cup icing sugar
1 to 2 tablespoons lemon juice

Instructions

Loaf:

1.    Preheat oven to 325 degrees F. Prepare an 8x4-inch loaf pan with baking spray, butter or oil.
2.    In a large bowl with an electric hand-held mixer or in the bowl of a stand mixer fitted with a paddle attachment, mix the butter with the sugar for about 3 minutes until light and fluffy. Add the eggs one at a time and mix to incorporate after each addition, scraping down the sides of the bowl, as needed. Add the lemon zest, lemon juice and vanilla to the bowl.
3.    In a separate bowl, whisk the flour, salt, baking soda and baking powder to combine. Turn your stand mixer on low, add the Greek yogurt to the butter mixture, then 1/2 cup of the flour mix at a time until all the dry ingredients have been added to the bowl as well. 
4.    Pour the batter into your prepared loaf pan and gently shake to level the batter. Bake in preheated oven for 55-60 minutes, or until a tester inserted in the center comes out clean.
5.    Allow loaf to cool in the loaf pan for 15 minutes. Then remove loaf from the pan and allow it to cool completely on a wire rack.

Glaze:

1.    In a small bowl, add the icing sugar. Slowly mix in the lemon juice and continually stir until smooth.
2.    Evenly drizzle glaze over bread. Allow glaze to set and dry before slicing.
 

AMI This Week airs Mondays at 8 p.m. Eastern on AMI-tv. Watch full episodes and seasons of AMI This Week on demand at AMI.ca or on the AMI-tv App.

By Andrea Hodgins

Recently on AMI This Week, we headed to the kitchen for the latest Now We’re Cooking with Mary Mammoliti segment to learn how to turn a simple summer salad into a main course: Sweet Corn and Edamame topped with Skillet Chicken.
 
Enjoy this refreshing summer salad as a side or add your favourite protein and eat as a meal! Mary added skillet chicken. The complete recipe is included below.

Sweet Corn and Edamame Salad 

PREP TIME: 15 mins
COOK TIME: 30 mins
TOTAL TIME: 45 mins
YIELD: 4 servings

AUTHOR: Mary Mammoliti, Kitchen Confession

For the salad:

Ingredients

1 cup cherry tomatoes, halved
2 avocados, peeled and cubed
3 cups frozen corn
1 tablespoon butter
¼ cup parsley, roughly chopped
1½ cups frozen edamame, cook according to package directions.
1 lime

For the dressing:

2 limes, juiced
¼ cup olive oil
3 tablespoons honey
2 cloves garlic, minced
¼ tsp cayenne pepper
salt and pepper, to taste

Instructions

Cook edamame according to package directions. Drain, pour into a large bowl and let cool. Place cubed avocados in a separate bowl and squeeze the juice of one lime over top to prevent it from browning. Set aside. In a sauté pan, add butter and frozen corn and cook for 5 minutes until thawed and no liquid remains; add to the edamame bowl and continue to cool.  In a small bowl, whisk together lime juice, oil, honey, garlic, salt, pepper and cayenne. Add corn and edamame to the tomatoes, and parsley. Add avocados and pour the dressing over top; gently mix.

Skillet Chicken

PREP TIME: 5 mins
COOK TIME: 20 mins
TOTAL TIME: 25 mins
YIELD: 4 servings
AUTHOR: Mary Mammoliti, Kitchen Confession

Ingredients

4 large chicken cutlets (boneless skinless chicken breasts cut into ¼-inch thin cutlets)
Salt and pepper
1/4 tsp oregano
1/4 tsp parsley
1/4 tsp rosemary
3 tablespoons olive oil

Instructions

In a small bowl, mix all of your spices together and season the chicken with it. Add oil to a large skillet on medium heat. Cook chicken for 5-7 minutes per side until browned and internal temperature reads 165 degrees. 

You can find out more about Mary at kitchenconfession.com. 

AMI This Week airs Mondays at 8 p.m. Eastern on AMI-tv. Watch full episodes and seasons of AMI This Week on demand at AMI.ca or on the AMI-tv App.