This is the real food post
Nov. 21st, 2005 10:08 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
petroniaThe dessert that bears amazing pictoral resemblance to Watanuki's Valentine Day cake. I am so not a baker (I don't even have ramekins or a double boiler) but if you try it, post a picture. XD
butter
7ml (1/2 tbsp) cocoa
125ml (1/2 cup) unsalted butter
150g (5oz) bittersweet chocolate, chopped
3 eggs
2 egg yolks
80ml (1/3 cup) sugar
60ml (1/4 cup) flour
icing sugar
Preheat oven to 220C (425F).
Butter 6 125ml (1/2 cup) to 160ml (2/3 cup) ramekins. Dust lightly with cocoa.
Melt the butter and bittersweet chocolate over very low heat in a double boiler. Set aside.
In a bowl, beat the eggs, egg yolks and sugar until pale. Add the melted chocolate preparation, and stir well. Sift the flour and carefully fold it into the mixture.
Divide the batter among the ramekins.
Bake in the lower third of the oven for 9 to 11 minutes. The tops of the cakes should be cooked and the centres still liquid.
Let the cakes rest for a minute before turning them out onto plates.
Dust with icing sugar or cocoa before serving.
It may be worth noting (for Yuuko's benefit XD) that the SAQ suggests serving these with a glass of red port: Taylor Fladgate First Estate Reserve or Fonseca.
In Antwerp my aunt took me out to a really awesome Moroccan restaurant. One of their appetizer courses consisted of twelve salads in tiny, amuse-gueule portions, often featuring flavour combinations I'd never encountered before. Because I am a huge food nerd I actually listed them in my notebook, though I most certainly made mistakes and omissions with regard to the ingredients. XD
butter
7ml (1/2 tbsp) cocoa
125ml (1/2 cup) unsalted butter
150g (5oz) bittersweet chocolate, chopped
3 eggs
2 egg yolks
80ml (1/3 cup) sugar
60ml (1/4 cup) flour
icing sugar
Preheat oven to 220C (425F).
Butter 6 125ml (1/2 cup) to 160ml (2/3 cup) ramekins. Dust lightly with cocoa.
Melt the butter and bittersweet chocolate over very low heat in a double boiler. Set aside.
In a bowl, beat the eggs, egg yolks and sugar until pale. Add the melted chocolate preparation, and stir well. Sift the flour and carefully fold it into the mixture.
Divide the batter among the ramekins.
Bake in the lower third of the oven for 9 to 11 minutes. The tops of the cakes should be cooked and the centres still liquid.
Let the cakes rest for a minute before turning them out onto plates.
Dust with icing sugar or cocoa before serving.
It may be worth noting (for Yuuko's benefit XD) that the SAQ suggests serving these with a glass of red port: Taylor Fladgate First Estate Reserve or Fonseca.
In Antwerp my aunt took me out to a really awesome Moroccan restaurant. One of their appetizer courses consisted of twelve salads in tiny, amuse-gueule portions, often featuring flavour combinations I'd never encountered before. Because I am a huge food nerd I actually listed them in my notebook, though I most certainly made mistakes and omissions with regard to the ingredients. XD
- Smoked aubergine mash
- Cold couscous with cubed tomato, cucumber and parsley
- Rice with lentils
- Cinnamon and white cabbage coleslaw (my particular favorite)
- Roasted red bell pepper mash with flavoured vinegar
- Tomato and cucumber gazpacho
- Red beet cubes with cumin
- Carrot cubes with celery, garlic and cumin
- Cardamom and red cabbage coleslaw with sesame seeds
- Green olive mash (v. salty)
- Rice, corn and cubed bell peppers in vinegar and cumin
- Pearl barley and dill
