Techniques and Recipes

INGREDIENTS
– 3 cups all-purpose flour
– 3 teaspoons baking powder
– 1 teaspoon salt
– ¼ cup sugar
– 4 cloves garlic, peeled
and chopped
– ¼ cup grated
Parmesan cheese
– 1 tablespoon fresh
rosemary, finely chopped
– 12 ounces of beer
– ¼ cup unsalted
butter, melted
Parmesan Garlic Beer Bread
Ready to serve in just over an hour, this savory quick bread is
an easy addition to your baking repertoire. The garlic, Parmesan
cheese, and rosemary can all be substituted for other add-ins,
and dierent varieties of beer will provide distinct flavor and color.
PREPARATION METHOD
1. Preheat oven to 375°F on the Bake Mode with a rack set on position
“3.” 2. Spray a 9-by-5 inch loaf pan with nonstick cooking spray.
3. Add all the ingredients, except the beer and melted butter, into a
medium-sized bowl. 4. Whisk together to combine. 5. Slowly pour the
beer into the dry ingredients. 6. Fold together with a spoon or rubber
scraper until the mixture is thoroughly combined and all the beer has
been absorbed. 7. Spoon the mixture into the greased loaf pan and spread
evenly. 8. Pour the melted butter over the top of the dough. 9. Place the
pan into the oven and bake for 55-60 minutes or until a toothpick comes
out clean. Allow to cool for 10 minutes before serving warm.
MAKES RACK POSITION COOK TIME
1 LOAF  9 X 5 PAN 3 5560 MINUTES
Chocolate
Pot
de
Crème
A rich and creamy chocolate custard is
a memorable ending to any meal.
MAKES RACK POSITION COOK TIME
FOUR 8OUNCE CUPS 3 3035 MINUTES
INGREDIENTS
– ¾ cup heavy cream
– ¾ cup whole milk
– 3 large egg yolks
– 6 ounces Ghirardelli®
semi-sweet chocolate bars
(one and a half 4-ounce
bars)
– 2 tablespoons granulated
sugar
– ½ teaspoon vanilla extract
– ⁄ teaspoon kosher salt
PREPARATION METHOD
1. Preheat the oven to 300°F on Bake Mode with a rack
set on position “3.” 2. Break the chocolate into small
pieces. 3. In a small saucepan over medium heat, bring
the cream and milk to a simmer. 4. Remove the pan from
the heat, add the chocolate pieces and let stand for 5
minutes. 5. In a large bowl whisk together yolks, vanilla,
sugar, and kosher salt. 6. With a whisk, gently stir the
chocolate mixture until smooth. 7. Gradually add the
chocolate mixture to egg yolk mixture, whisking as you
do so. 8. Strain the final mixture through a fine sieve. 9.
Place four 8-ounce custard cups or ramekins in a shallow
roasting pan or 9-by-13 inch baking dish. 10. Divide the
chocolate custard evenly among them. 11. Pour hot water
into the pan so it reaches halfway up the sides of cups
and carefully place in the oven. 12. Bake until the custards
are almost set in the center—about 30–35 minutes.
13. Remove the baking dish from the oven and allow
the cups to sit 10–15 minutes in the water bath.
14. Remove from the water bath and refrigerate until
chilled. Serve with whipped cream and fresh berries,
or with a sprinkle of sea salt.
BEFORE YOU START
A hot water bath is necessary when baking
custards—it prevents cracking and drying out and
helps regulate the temperature during the baking.
BAKE
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