Wednesday, July 6, 2011

Flourless Chocolate Cake.

In my family, we are always looking for great recipes which are without flour since my mom and brother both have Celiac disease, which means they cannot eat any wheat or gluten.
Usually, I barely get through most "gluten-free" rice flour or some kind of weird starch desserts, but I can honestly say that I would make this for myself, so we all win!
This cake is quite light, with just the right amount of sweetness, and of course, chocolate.  It can be dressed up with berries, more chocolate sauce, but is beautiful and elegant with just a scattering of sifted icing sugar over top. Makes a fairly flat, wide cake.

1 cup (8 oz) bittersweet or dark chocolate, cut into small pieces or chocolate chips.
1/2 cup (4 oz) unsalted butter, but into pieces
5 large eggs, separated
Pinch of salt
2/3 cup sugar (reserve 3 Tablespoons)

Preheat the oven to 325 degrees F.
Line with parchment and butter the base of a 10 inch round Spring form or cake pan.
In a double boiler, melt your chocolate and butter over simmering water.
Whisk together the egg yolks, and all but 3 tablespoons of the sugar.
Stir melted chocolate into eggs yolks until thoroughly combined.
With an electric mixer, on medium speed, beat egg whites and  salt untili soft peaks form.
Gradually beat  in the 3 tablespoons of sugar.
Carefully fold in chocolate mixture into egg whites.
Pour into prepared pan.
Bake for 45 minutes.
Turn out onto a rack immediately (I don't do this.)
As the cake cools, the center will sink and crack-do not worry.
Dust the cake with powdered sugar and serve with whipped cream and berries.

Recipe by Wolfgang Puck.

I melt the chocolate & butter together, use good quality chocolate to make it really good.
Line the pan with parchement paper, trace the out line and cut it out beforehand to make it as easy as possible.
Fold in the melted chocolate, this keeps the egg whites from losing their fluffiness.  

Tuesday, July 5, 2011

Dinner Swap: May 2011

Loni:  Rachel Ray's Sloppy joes, sweet potato fries, and peanut buttersquares.
Elizabeth: Marinated flank steak, good for the BBQ or the broiler, and squash soup.
Aimee: Turkey Shepherds pie with a sweet potato topping.
Jane: Non-spicey chickpea flour curry with veggies and chicken.
Deb: Homemade Pasta Sauce with Organic Chicken.
Winnie: Japanese Beef Curry.
Keri:  PF Chang's Mongolian Beef.
The little ones take a break to watch the garbage truck go by.

Filling up on our trades.  We are getting better organized with every month!  Now we give out the meals by turn.  For example, One participants meals are   given out in one turn, everyone looks at their list while one person is passing it out.

This is the first time we resorted to tv, just to gain some peace in the distributing process.
A special surprise, Amy gave us each a copy of  her book called, ' Papa started talking in His Sleep.'  Love it! 

Summer French fries.

 Summer is here, and meal planning is at it's very worst for me.  There  are just too many wonderful things to do when it's hot outside, including water, camping, sunning, etc.
BBQ is my default, since there is no way I want to turn on the oven.
On a night when the cupboards were getting bare, this seemed like a good idea.  It was surprisingly easy and of course, reminded me of the many chip wagons that can be found in my hometown of Ottawa.  All that is missing is some grilled sausage, ketchup or flavoured mayo, and some fresh salad.
 Really Easy...
 Cut up your desired amount of potaoes, skin and all, into wedges or strips (thinner cook quicker).
Toss them in olive oil or your choice of oil.
Salt & Pepper generously.
Cook over BBQ on a sheet such as this or foil.
Takes about 20-30 minutes, depending on the heat from your grill or the amount of fries you do!
Of course,  while cooking , I always seem to have ample entertainment. Eating outside is a given, but so is bathtime!