Friday, February 25, 2011

2-25-2011 Dahlia Day

This morning my friend Dahlia made a delicious brunch for me and a few friends. She packed it up and brought it to the mall, where we picniced outside Starbucks. Dahila is an amazing cook. Everytime I eat her food, I ask her for the recipes. Today she made these awesome mini cheese quiches. Of course I asked her for the recipe. I will post it when here when I get it. She also brought her homemade pumpkin chocolate chip bread (yum!), berries, yogurt, and granola. The whole spread was exquisite. I  love to cook, but I also really love to eat other people's cooking. Dahlia, you rock! Below is a dessert recipe she gave me, she warns it is extremely rich, it's a chocolate lovers dream come true.

Chocolate Pie- Parve


  • 2 cups chocolate chips,
  • 1/3 cup coffee liqueur - can substitute with espresso
  • 1 block silken tofu
  • 1 teaspoon vanilla extract
  • 1 tablespoon honey
  • 1 prepared chocolate wafer crust or a  graham cracker crust


Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and coffee liqueur in the bowl over simmering water, could use a double boiler. Stir in vanilla.
Combine the tofu, chocolate mixture, and honey in the jar of a blender. Liquefy until smooth.
Pour the filling into the crust and refrigerate for 2 hours, or until the filling is set.
Here is one other recipe I got from Dahlia. She made this for a playgroup at her house once. It was beautiful, and delicious as well. The original recipe is from Ina Garten.

Roasted Vegetable Torte


  • 2 zucchini, cut into 1/4 inch slices
  • 1 red onion, cut in half lengthwise and sliced
  • 1 garlic, minced
  • olive oil
  • kosher salt
  • fresh ground pepper
  • 2 red bell peppers, halved, cored, and seeded
  • 2 yellow bell peppers, halved, cored, and seeded
  • 1 eggplant, unpeeled, cut into 1/4 -inch slices (1 1/2 pounds)
  • 1/2 cup freshly grated parmesan cheese

1 Preheat the oven to 400 degrees.

2 Cook the zucchini, onions, garlic, and 2 tablespoons olive oil in a large sauté pan over medium heat for 10 minutes until the zucchini is tender. Season with salt and pepper.

3 Brush the red and yellow peppers and eggplant with olive oil, season with salt and pepper, and roast on a baking sheet for 30 to 40 minutes, until soft but not browned.

4 In a 6-inch round cake pan, place each vegetable in a single, overlapping layer, sprinkling Parmesan cheese and salt and pepper to taste between each of the layers of vegetables.

5 Begin with half of the eggplant, then layer half of the zucchini and onions, then all of the red peppers, then all of the yellow peppers, then the rest of the zucchini and onions, and finally the rest of the eggplant.

6 Cover the top of the vegetables with a 6-inch round of parchment paper or waxed paper. Place a 6-inch flat disk (another cake pan or the bottom of a false-bottom tart pan) on top and weight it with a heavy jar. Place on a plate or baking sheet (it will leak) and chill completely.

7 Drain the liquids, place on a platter, and serve at room temperature.

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