The Colors of Indian Cooking

A Hollywood Screenwriter A Bollywood Kitchen

Kathy Gori

Kathy Gori
Location
California,
Birthday
December 31
Title
Screenwriter/Indian foodie
Bio
Kathy Gori has been cooking Indian food for 20 years. A screenwriter by trade, she works at home, so trading a hot keyboard for a hot stove is just a matter of a few steps. Kathy's obsession with Indian cooking began when her sister-in-law, who'd lived and worked in India, introduced her to the intricacies of the Indian kitchen. Thousands of hours and hundreds of dishes later, Kathy makes her own chutneys, grinds her own spices and enjoys exploring the various cuisines of the sub-continent. She has cooked for some of the Dalai Lama's monks, the Director of the Delhi Museum and President Clinton's California campaign staff. She's always learning and likes to share her knowledge and love of Indian cooking with others. In addition to her writing and cooking, Kathy was the voice of Rosemary the Telephone Operator in the series Hong Kong Phooey. She has voiced many films and commericals, winning a Cleo Award. She and her husband/writing partner Alan Berger live with their Siberian Husky Patsy in Sonoma. They are currently working on a project for producer Andrew Lazar (Get Smart) and most recently worked on the screenplay for Chaos Theory starring Ryan Reynolds.

Kathy Gori's Links

MY LINKS
MAY 31, 2012 4:58PM

No Dairy, No Gluten, No Problem. Chocolate Truffle Cake

Rate: 0 Flag

   Things have been a bit crazy around here of late. Not crazy in a bad way, but still busy, busy. I was shocked when I realized I hadn't posted anything for a week. Where had the time gone? We've been working hard writing a TV pilot, (now doing revisions) and have been consumed with that and haven't been consuming much else. Thus, not a lot of cooking going on at our house. Not a lot of entertaining either. So last night we invited the neighbors from down our little road... only 3 houses on it... over for dinner. Since we've been hitting the computer really hard I decided to roast a simple chicken and have a farm style meal. Easy, summery, simple.

   I fixed a cooling Watercress Soup to start. Chicken roasted with lemon, Baby Potatoes Roasted in Parchment Paper, easy creamed spinach with ricotta salata and nutmeg, green beans with spring onions, mushrooms and some of my home-cured gunaciale. But what for dessert? This was a pretty straight forward meal. Strawberry shortcakes rolled around me head, there was always the old standby of ice cream, and then I was cruising through Twitter when I saw it.
  
   Vegan Chocolate Truffle Cake, had been tweeted by my friend The Tomato Tart. She'd gotten the recipe from Ashley The Dairy Free Cook. The recipe was one of the easiest things I'd seen in a while (I liked that,) I already had all of the ingredients, (I liked that even better,) plus it gave me a chance to use my new OXO digital food scale. "Cooking" time was 15 minutes and the dessert not only can be made ahead,  it needs to be made a head. At least 6 hours in the fridge (or over night) are needed to set it properly.  Truly a carefree dish. Plus it serves about 8 to 10 people since all one needs is a small piece to satisfy. I made a couple of modifications from the original recipe and I think this cake is one of those desserts that's very pliable, always a good thing.


Vegan Chocolate Truffle Cake



Here's What You Need:

12 oz of good quality semi-sweet dairy free dark chocolate.. 53 to 65%
here's a little data about chocolate numbers and what they mean
1 can plus 4 Tbs of full fat coconut milk
1/4 tsp of sea salt
cocoa powder for dusting

Here's What To Do:

Chop the chocolate coarsely and put it in a heat proof bowl, Set it aside.
Grease a small loaf or brownie pan with non dairy (soy) margerine.
Line the greased pan with parchment paper. Let the paper gap over the sides by about an inch. Set it aside.
In a small pot heat the coconut milk and salt mixture until it just starts to boil. Steam should be coming off the coconut milk but no bubbles should be popping.
Pour the hot coconut milk over the chopped chocolate in the bowl and let it sit for 5 minutes.
After 5 minutes take a metal spoon and making quick circular stirring movements, start at the center of the bowl and blend everything together.
Mix it together for about 3 to 4 minutes. The chocolate should be dark, shiny and well blended when you're done.
Pour the blended chocolate into the parchment lined pan.
Press a piece of plastic wrap down on the surface to prevent the chocolate from forming a skin and put it into the fridge to chill for at least 6 hours or overnight.


During this time the chocolate will firm up.
To serve, remove the plastic wrap and  place the pan upside down on a plate. Lift off the pan and peel away the parchment paper.
Dust the cake all over with unsweetened cocoa.


Pour a little pool of raspberry coulis on a plate lay a small slice of cake in the middle of it.


Place a bit of whipped topping on the cake and serve it up. What you are seeing here is lightly sweetened whipped cream since we're  not being vegans tonight. One could easily use a vegan whipped topping for the same effect.

This cake is really a treat, and so easy to make that I know it's going to be a stake for my vegan and gluten free friends.
How did the neighbors like it?


This much.

   This really got me back in the groove and I'm going back to my regular posting schedule because being home doing revisions even when it's gorgeous Summer weather out, gives me the perfect excuse to experiment in the kitchen.

   Coming up next,  I get healthy again. Green beans for a fast and easy diner party treat. Follow along on Twitter @kathygori

Your tags:

TIP:

Enter the amount, and click "Tip" to submit!
Recipient's email address:
Personal message (optional):

Your email address:

Comments

Type your comment below: