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Cook's Corner

  • Juice shop owners have big dreams
    Dani McGuire and Julia Haller are excited about Friday. The two will celebrate the grand opening of their business, Jai Juice and Cafe, of which they are co-founders. It’s located at 1301 Lafayette St.
  • Juice shop owners have big dreams
    Dani McGuire and Julia Haller are excited about Friday. The two will celebrate the grand opening of their business, Jai Juice and Cafe, of which they are co-founders. It’s located at 1301 Lafayette St.
  • Baker feeds customers, family from the oven
    Krysta Young of Fort Wayne has been baking cakes out of her home for a while.
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Web exclusive: Chef Ed Ribel’s recipes for Cobb salad, chocolate tart

Classic Cobb Salad

12 ounces coarsely chopped romaine, Bibb, and watercress greens (about 10 cups)

1/2 cup red wine-parsley vinaigrette

1 medium tomato, cored, seeded and finely chopped

8 ounces smoked turkey, finely chopped

3 ounces crumbled blue cheese

1 medium avocado, finely chopped (cut just before serving)

6 pieces bacon, browned and crumbled

2 large eggs, hard-cooked, peeled and finely chopped

6 tablespoons thinly sliced scallions (about 4 scallions)

Place greens in a non-reactive serving bowl and drizzle with dressing. Toss to coat leaves in dressing, and season with salt and freshly ground black pepper. Arrange remaining ingredients decoratively over top of greens, season with freshly ground black pepper, and serve. Makes 4 servings.

Chocolate Ganache Tart

Crust:

8 tablespoons unsalted butter (1 stick), melted

3 tablespoons granulated sugar

1 vanilla bean, halved, seeds scraped, bean reserved

1/2 teaspoon kosher salt

1 1/4 cups all-purpose flour

Filling:

8 ounces bittersweet chocolate, finely chopped

4 ounces semisweet chocolate, finely chopped

4 tablespoons unsalted butter ( 1/2 stick), cut into small pieces

1 cup heavy cream

3 tablespoons granulated sugar

1/2 teaspoon kosher salt

Cherry-vodka sauce:

2 (10-ounce) bags frozen cherries (about 4 cups)

1/2 cup vodka

6 tablespoons granulated sugar

To make crust: Heat the oven to 350 degrees and arrange a rack in the middle. Combine butter, sugar, vanilla seeds, and salt in a large bowl and stir until evenly incorporated. Add flour and stir until just combined and a soft dough forms. Sprinkle dough over the bottom of a 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the pan (flour the cup occasionally to prevent sticking). Cover the tart shell with plastic wrap and let it rest in the refrigerator for 30 minutes. Once chilled, prick it all over with a fork and bake until golden brown, about 20 to 25 minutes. Remove from the oven and cool completely on a wire rack.

To make filling: Place chocolate and butter in a medium bowl; set aside. Combine cream, sugar, and salt in a small saucepan over medium heat and stir until sugar dissolves and liquid is just at a simmer, about 4 minutes. Pour mixture over chocolate and butter and let sit until melted, about 4 minutes. Gently stir until smooth.

To assemble: Pour ganache into the cooled tart shell and transfer to the refrigerator. Chill until set, about 1 1/2 to 2 hours. Once set, slice and serve with cooled cherry-vodka sauce.

To make cherry-vodka sauce: Place cherries, vodka, sugar, and reserved vanilla bean in a small saucepan over medium-high heat and stir to combine. Bring to a boil then reduce heat to low and simmer, stirring occasionally, until cherries start to break down and syrup has thickened, about 50 minutes. Remove from heat and let cool. Makes 6 to 8 servings.

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