In an odd series of events, I was thinking about focusing on rice for this week’s recipe exchange and then pineapples were on sale  – less than a dollar a piece – which reminded me of this recipe which I haven’t make in quite a while. So tonight I made it for dinner for friends.

And just in time for National Chocolate Cake Day, the menu includes…CAKE!

Here is the original post from January 2011 (where does the time go?)

Tonight I’m putting together a menu from two different restaurant visits. Last Friday night Bad Horse and I were in Santa Monica looking for somewhere to have a late dinner. I wanted something light at a place that was neither trendy nor pretentious. Harder to find than you might think. We settled on a cute little Thai restaurant on Wilshire, near the beach. They had pineapple rice on the menu and that sounded like it would fit the bill. I was pleasantly surprised by the dish. First, they served it in a pineapple, which made me laugh and second it was hands-down better than the Ming Tsai recipe I posted a few months ago. I vowed to go home and recreate it. That is our main dish tonight. The dessert comes from a little Italian restaurant near my house where LFern and I had lunch, I believe for my birthday this summer. I ordered their always excellent carrot cake and she decided to try their chocolate torte. We both really liked the torte (ours is a friendship based on coffee and chocolate) and I said I’d try and recreate it for her. It’s 5 months later, but I finally got around to it.   Hopefully it will not disappoint her – I really liked it and had fun making it, twice.

On the board tonight:

1. Pineapple Rice
2. Snow Peas
3. Chocolate Hazelnut Torte

Pineapple Rice

• 2 pineapples (if you’re making bowls, otherwise just one pineapple)
• 4 cups cooked rice (about 2 cups uncooked) – I chose brown basmati
• 4 strips of bacon, sliced into small pieces
• 1 boneless chicken breast, diced
• 8-10 small shrimp, cleaned
• 3/4 cup raisins
• 1/2 to 3/4 cup cashews (I like lots, your mileage may vary)
• 1/2 cup pineapple juice
• 1 cup diced pineapple
• 1/4 cup Ponzu

Wok or skillet

The reason I really like this recipe is how fresh it is. The last pineapple rice was heavy on spices and all the flavors blended together. It was good, but this one, with only pineapple juice and bit of ponzu added, really lets each flavor shine. Their version did not have bacon, but I love bacon and pineapple together, so I added it. You can omit the bacon and fry the chicken in a tablespoon of oil instead. Personally, my shrimp ends up on Bad Horse’s plate, so I consider them an optional ingredient.

Coring the pineapple can be tricky. A friend has a pineapple corer and I wished I had one while I was making this recipe. You don’t need to serve it in pineapple bowls, but if you do, coring out the pineapple can be difficult. I cut off the stem to make a flat bottom, cut the pineapple in half, took out the core, scored the pineapple and scooped it out. By the time I was done, the rice had finished cooking, so it was time consuming.

Next you’ll want to fry the bacon until crisp, add chicken and fry on medium heat until it is cooked through. Add shrimp and let cook for 3-5 minutes, add remaining ingredients (including rice), mixing well over medium heat for 3-5 minutes. You want the pineapple and raisins to be warm, but not necessarily cooked. Serve in pineapple bowls with ponzu or soy sauce. Serves 4

Snow Peas

I served these raw because I liked the crisp contrast to the main course. You can lightly steam them if you desire, or even add them to the rice dish for a true one-dish meal.

Chocolate Hazelnut Torte

• 12 oz bittersweet chocolate chips
• 1/4 cup butter
• 2 tbsp milk or cream
• 3/4 cup sugar
• 7 eggs
• 3 tbsp Frangelino (opt)
• 1/2 tsp vanilla
• 1/2 cup hazelnuts, chopped
• 1-1/2 tsp baking powder

Preheat the oven at 375 degrees. Butter a 10-inch springform baking.

With this recipe, I made it two different times. The first time I separated the eggs, beat the whites until stiff and folded them in last. The second time I just beat the whole eggs until they were frothy. I actually liked the texture better the second way. You can do either. The directions below are for the latter cake.

In a medium saucepan, whisk the chocolate, milk and butter together over low heat until a smooth mixture forms. Set the chocolate mixture aside to cool.

In a blender, beat eggs well. Add sugar, blending until the mixture turns thick and pale yellow. Add the Frangelino and gradually add the cooled chocolate mixture, blending slowly until combined. Add baking powder, vanilla and nuts and mix until just combined.

Bake for 45 minutes, turn oven down to 350 degrees, then cover with foil and bake for an additional 15-20 minutes until a skewer inserted in the center comes out clean. Cool on rack until completely cooled. Serves 12 small portions

Shopping List:

• 2 pineapples (if you’re making bowls, otherwise just one pineapple)
• 2 cups white rice
• 4 strips of bacon
• 1 boneless chicken breast
• 8-10 small shrimp, cleaned
• 3/4 cup raisins
• 1/2 to 3/4 cup cashews
• 1/2 cup pineapple juice
• 1 cup diced pineapple
• 1/4 cup Ponzu
• Snow peas
• 12 oz bittersweet chocolate chips
• 1/4 cup butter
• 7 eggs
• 3 tbsp Frangelino (opt)
• 1/2 cup hazelnuts, chopped

Also: baking powder, vanilla, sugar, milk or cream,