During any given activity throughout the day–whether it’s buying a coffee, standing in line at the bank or boarding a plane–if you stop and look around you’ll no doubt see several people around you reading their messages on their smart phones. Guess it is not surprising that 2.8 million emails are sent every second.
I read an article on a recent flight that underscored the importance of “disconnecting” while on vacation–that we need to savour each moment and not worry about “reporting” on the moment through social media, so that we can participate fully in our “real-life” relationships.
Can you tell that I took this message to heart? It helps to explain why I haven’t been posting and commenting recently. I’ve just returned from a week’s vacation in cottage country and I was “unplugged” for most of the week. (Okay, I did spend an hour one day commenting while the kids where kayaking with their dad.)
Now that I’m recharged (and excited to get cooking again) I want to share this Chocolate Raspberry Pavlova recipe with you. I make it every summer and it is always a crowd favourite. I made it a few weeks a go for a farewell dinner for our good friends who moved back to Israel after living in Canada for four years. We had a wonderful night, even though it was very sad to say good-bye. I’ll think of them whenever I make this pavlova from now on.
The best part about this pavlova is the fudgey chocolately centre that is quite unexpected the first time you take a bite. It’s the reason that the ponytails LOVE this dessert!
Chocolate Raspberry Pavlova
Very slightly adapted from Nigella Lawson, Forever Summer
For the chocolate meringue base:
- 6 egg whites
- 1 ½ cups sugar
- 3 tbsp cocoa powder, sieved
- 1 tsp balsamic vinegar
- 2 ounces semi-sweet chocolate, chopped
For the topping:
- 2 cups whipping cream
- 2 tbsp sugar
- 12 – 18 oz raspberries (2 to 3 containers; 6 ounces each)
- 2-3 tbsp grated semi-sweet or dark chocolate
Preheat oven to 350° and line a baking tray with parchment paper.
Beat the egg whites until peaks form and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa and vinegar, and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed in.
Heap the meringue mixture on to a baking sheet in a 9 inch circle, smoothing the sides and top.
Place in the oven, then immediately lower temperature to 300° and cook for 60 to 75 minutes. It should look crisp around the edges and be dry on top. It is slightly squishy when you push down on the top. Turn the oven off and open the door slightly and let cool completely.
To serve, place the meringue on a large flat-bottomed plate. Whisk the whipping cream until thick. Add sugar. Pile the whipped cream on top of meringue, then add the raspberries. Grate the chocolate over the top.
- Don’t forget to turn the oven down to 300° when you put the pavlova in the oven!
- I’ve made this several times each summer for many years now and the meringue always cracks. Don’t worry, it still looks great once you add the whipped cream and raspberries.
- Be sure to wash the raspberries well in advance of making this and place them on a paper towel to dry. This will ensure that the raspberries don’t run when you place them on the whipped cream.
- I used 2 containers of raspberries this time, but normally I like to use 3 so that the raspberries are densely piled on the pavlova.
- I also usually grate the chocolate into curls, but I was in a hurry to serve this and just finely grated the chocolate. The chocolate curls look more impressive, if you have time.
When I look at the mountains in the Canadian Rockies, a part of me feels like I’m 19 again and I can feel the excitment and promise of my whole life ahead of me bubbling below the surface. Then I feel the tug of a small hand in mine, and I’m brought back to earth. I’m no longer a carefree university student looking for her next adventure. I’m a mother of two young ponytails who need to reach the end of the hiking trail before the effects of the morning snack have worn off or another bathroom break calls.
I have to tell you that it sure was great to tour the Rockies with my family this summer. We got to explore the spectacularly beautiful area of Banff, Emerald Lake and Lake Louise, where I worked for two summers during university. We also got to spend time with my husband’s family in Edmonton.
Carefree isn’t the word to describe this family trip, but did it pull on my heartstrings to see the look of excitment on the girls’ faces as they discovered the magic of mountains for the first time.
We managed to complete several 5 km hikes, which was an accomplishment with a four-year old, as well as canoe around a couple of different lakes.
This helped to offset all the calories from the wonderful meals that we enjoyed–including an amazing Bistecca alla Florentina at the Chateau Lake Louise. Given that Alberta is known for its beef, this seemed like the perfect meal to have in one of my absolutely favourite places. The meal didn’t disappoint, and while we devoured the steak before I could get a picture, I’ve decided to share my version of this meal as I have been making it since we first tried it on our honeymoon in Florence.
Bistecca alla Fiorentina (Tuscan Porterhouse)
- 1 20 oz (1.5 lb) porterhouse/t-bone steak
- 2 tbsps good quality olive oil
- 1 tbsp chopped herbs (rosemary, sage, thyme and parsley)
- Salt and pepper
- Shavings of parmesan cheese
- Lemon cut in half.
Mix olive oil and herbs in small bowl. Set aside.
Salt and pepper both sides of steak at room temperature. Place steak on grill and cook for 10 or so minutes per side, for medium rare (longer if you prefer your steak well done). Add lemon halfs to grill at same time as the steak. Remove steak and lemon from grill when steak is done. Drizzle olive oil and herb mixture over steak and let it rest for five minutes on a plate.
Serve steak on a platter with roasted asparagus, fennel, grape tomatoes and potatoes. Sprinkle parmesan cheese shavings over all items on the platter. Squeeze a bit of lemon on the meat and vegetables before eating.
In Florence this dish is made with Chianina beef. They are the huge white oxen raised in the Val di Chiana, near Arezzo. This meat is noted for being both tender and highly flavorful.
- For the fennel: cut it in half lengthwise, and cut out the core from both halves. Then cut into 1/4″ thick pieces lengthwise. I roasted the fennel, asparagus and grape tomatoes in a 425° oven for 30 to 40 minutes, until carmelized.
- For a one inch steak: Rare, 10-12 mins; Medium Rare, 12-16 mins; Medium, 16-18 mins
- It is fun for two people to share one of these platters (as long as you feel comfortable cutting every last piece of meat from the bone in front of your partner) and I’ve made this for company as well — each couple gets their own platter.
I know this won’t be our last family trip to the Rockies. I think the girls were as smitten by mountains as I was all those years ago. Lake Louise, we’ll be back!