#285 - Temptations

The Cooking Couple, Ellen and Michael Albertson join Carol to prepare you for tonight and beyond with their new book, Temptations. In addition to discussing the aphrodisiac qualities of oysters, The Cooking Couple shares several exotic recipes. Find Ellen and Michael online at: www.cookingcouple.com.

Asparagus-Stuffed Steak

Serves 4 and makes great leftovers

1 (3 1/2- to 4-pound) flank steak, approximately 1 inch thick

3 tablespoons horseradish mustard

4 garlic cloves, minced

1 pound fresh asparagus, trimmed and peeled

Preheat oven to 350° F. Using a large, sharp knife, butterfly the steak by slicing through the meat horizontally without cutting all the way through, so that the two halves can be opened like a book or butterfly. Open the meat and spread with the mustard and sprinkle with garlic. Place asparagus spears in a single row over the mustard and garlic. Roll meat tightly and tie with kitchen twine. Roast meat in preheated oven for 1 hour. Let meat rest for 10 minutes. Slice into rounds, and serve.

Chocolate Bread

1 cup (6 ounces) semisweet chocolate chips

1/4 cup cocoa

1/4 cup sugar

1 teaspoon cinnamon

1 1/2 teaspoons cardamom

1/2 cup walnuts, chopped

1/2 cup raisins

1 order pizza dough (enough to make one large pizza---pick up an order of uncooked pizza dough at your local pizzeria or supermarket)

Preheat oven to 350° F. In a medium-sized bowl combine chocolate chips, cocoa, sugar, cinnamon, cardamom, walnuts, and raisins. Stretch pizza dough out into a rectangle that measures approximately 10x15 inches. Sprinkle stretched dough with chocolate chip mixture. Roll dough into a log, starting at long end. Using a chef's knife, cut a few slits, about 1-inch deep, in the top of the bread. Place on greased cookie sheet and bake until golden brown, about 30 minutes.

>Recipes from Temptations by Ellen and Michael Albertson (A Fireside Book, Published by Simon & Schuster)

Back to Cookin' with Carol Cooking Show Main Page

© 2002