Josée di Stasio, host of the popular television cooking show, à la di Stasio on Cuisine TV, has had one of her best selling French cookbooks, based on the recipes from her cooking show, à la di stasio, translated into English. This collection of recipes is flavourful yet simple made using seasonal products. Some recipes are classics while others are contemporary. All recipes are showcased with artistic photography. À la di Stasio will certainly be a well worn book in any cookbook collection.
From Nibbles to Menus
There are six chapters; Nibbles, Soups and Appetizers, Main Dishes, Pastas, Pizzas and Grilled Sandwiches, Sides and Desserts each containing easy to make recipes accompanied by wonderful photos, will appeal to every palate.
The Basics: Tips and Recipes chapter offers tips such as serving ideas for cheese, and how to prepare fennel along with recipes.
In the À la did Stasis Menus chapter there are ideas for a wide variety of meals all that can be adapted to personal tastes.
Below is a recipe from the Desserts chapter of the cookbook. The intense flavours of spice, coffee and chocolate will appeal to both chocolate and coffee lovers, the ideal dessert for the holidays as well as for St. Valentine's Day.
Steamed Spiced Chocolate Pudding Recipe
A classis holiday dish, with a non-traditional twist. Spice, coffee and chocolate flavours meld together in this steamed pudding. Another enormous advantage of this pudding is that it can be made in advance. *
Serves 8.
Ingredients:
- 4 oz. (120 g) semisweet chocolate, chopped
- ½ cup (125 ml) butter
- 2 eggs
- ½ cup (125 ml) packed brown sugar
- 1 tbsp (15 ml) finely grated orange zest
- ¼ cup (60ml) orange juice
- 1 cup (250 ml) flour
- 1 ½ tsp (7 ml) baking powder
- 1 ½ tsp (7 ml) ground ginger
- 1 tsp (5 ml) ground cinnamon
- ½ tsp (2 ml) freshly ground pepper
- ½ tsp (2 ml) freshly ground dry mustard
- ½ cup (125 ml) cold strong coffee
- 1 tbsp (15 ml) vanilla
Method:
- Generously butter a 4-cup (1 l) steamed pudding mould with a tight-fitting lid**.
- Melt chocolate and butter in a double-boiler. Stir regularly until chocolate has completely melted.
- Remove from heat and let cool for a few minutes.
- In a bowl, combine eggs and brown sugar until blended.
- Stir chocolate mixture into egg mixture.
- Add orange zest and juice.
- Sift flour, baking powder, ginger, cinnamon, pepper and mustard over chocolate and fold in just enough to moisten. Stir in strong coffee and vanilla.
- Pour mixture into mould and cover.
- Place mould in a pan of hot water, making sure water reaches halfway up sides of mould.
- Cover pan and bring water to a boil. Reduce heat to simmer.
- Cook for about 1 ½ hours.
- During cooking time, add hot water as needed to maintain water level.
- Unmould pudding onto a serving platter and serve hot or warm.
Serve
- with Good vanilla ice cream slightly softened in the refrigerator.
- topped with cr'ème anglaise or
- a drizzle of Chocolate Sauce (see recipe below).
Note:
To reheat pudding, place mould in a casserole dish. Pour water into dish until halfway up side of mould. Reduce heat to the lowest setting and reheat, covered, for 30 to 40 minutes.
*Source: à la di Stasio by Josée di Stoasio
** Instead of a traditional mould with a lid, use a metal bowl or a high-sided earthenware mould. Cover with buttered foil and secure with a string.
Chocolate Sauce Recipe
Makes ¾ cup (180 ml)
Ingredients:
4 oz (120 g)
semisweet chocolate, coarsely chopped
½ cup (125 ml) 35 % cream
Method:
- In a heatproof bowl, set over saucepan of simmering water, melt chocolate with cream, stirring occasionally.
- Pour into a bowl, cool and refrigerate, covered.
- Heat before serving.
Suggested St. Valentine's Day Desserts:
- Steamed Spiced Chocolate Pudding
- Dark Fudge Bundt Cake
- Marbled Biscotti
Written permission to reprint the recipe and photos granted by Josée di Stasio and Transcontinental Books. Photos by Louise Savoie.
- à la Stasio
- Softcover,190 pages
- Publisher: Transcontinental Books
- ISBN 978-0-9738355-9-5
- Author: Josée di Stasio
- Price: $29.95 CAN
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