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moirariordan) wrote2012-08-12 08:46 pm
moirariordan) wrote2012-08-12 08:46 pm
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this zucchini salad has gotten me laid before true facts
I'm getting pretty ace at this cooking good food thing. Check it out, cuz I'm excited!
Roasted Zucchini Mint Salad
4 zucchini, halved length-wise
fresh mint - about 4 sprigs
croutons, toasted almonds, salt, pepper
about half a cup of virgin olive oil and the juice from about 2 lemons
(all the amounts at your own discretion - it depends on which flavors you want more of)
Bake zucchini about 8 minutes at 500 degrees Fahrenheit with the fleshy, flat side up. Should be golden brown when finished. Cool, then cut into half moons. Mix everything together and toss in olive oil/lemon juice, season with salt + pepper afterwards. Garnish with mint leaves. It's amazing, trust me.
Chocolate Orange Cloud Cake
9 oz bittersweet chocoloate
1/2 cup unsalted butter
6 eggs, 4 separated, 2 whole
1/2 cup + 1 tablespoon sugar
2 tablespoons cointreau (opt.)
grated zest 1 orange
topping:
one package whipped cream
about a cup of marshmallow paste stuff - you know the crap that comes in a jar? yum.
vanilla extract, about a teaspoon or so
another tablespoon cointreau (opt)
Preheat to 350. Line the bottom of your pan with flour/parchment/butter, whatever you like to use. Melt the chocolate in a double broiler or a microwave, let the butter melt in the chocolate, try not to eat it.
Beat 2 whole eggs + 4 egg yolks, adding in 1/3 cup of the sugar, + gently add in chocolate mix, cointreau + orange zest. Whisk the 4 egg whites in a separate bowl, gradually adding the rest of the sugar + whisk for a long fucking time until it starts to get firm. Then mix everything together, woo!
Pour into your pan and back for 35 - 40 minutes until the cake is risen + cracked, and the center ain't wobblin' no more. Cool - the center should sink as it cools. Unless you're me, and it doesn't, as you can see in the picture, which is more a reflection of my impatience tonight than the recipe, don't worry.
Mix all your topping shit together (you can also add some heavy whipping cream and the rest of your chocolate to it if you want, to make it even more fattening, which is what I did, again, see picture) + whisk for another damn long time until it's all smooth and together and topping-like. Then you can fill up the crater with it/add on top/drizzle all over like a boss/see picture (which, um, your topping shouldn't drizzle, actually. I went off book with mine, because I felt like chocolate cake soup, but I also eat ice cream with a fork, so you probably shouldn't listen to me when it comes to dessert).
Okay so why'd you post that picture of your cake Meagan when the cake I'm making should look completely different? Because WHATEVER.
It's good though, I promise. Tastes like chocolate and oranges and marshmallows. And Nigella Lawson, probably.
I made all of it with spaghetti carbonara and BAM! Everyone loved me. Because this is delicious, and also maybe because I left the pancetta fat in the sauce when I made the spaghetti. Either one. Fuck dieting.
Roasted Zucchini Mint Salad
4 zucchini, halved length-wise
fresh mint - about 4 sprigs
croutons, toasted almonds, salt, pepper
about half a cup of virgin olive oil and the juice from about 2 lemons
(all the amounts at your own discretion - it depends on which flavors you want more of)
Bake zucchini about 8 minutes at 500 degrees Fahrenheit with the fleshy, flat side up. Should be golden brown when finished. Cool, then cut into half moons. Mix everything together and toss in olive oil/lemon juice, season with salt + pepper afterwards. Garnish with mint leaves. It's amazing, trust me.
Chocolate Orange Cloud Cake
9 oz bittersweet chocoloate
1/2 cup unsalted butter
6 eggs, 4 separated, 2 whole
1/2 cup + 1 tablespoon sugar
2 tablespoons cointreau (opt.)
grated zest 1 orange
topping:
one package whipped cream
about a cup of marshmallow paste stuff - you know the crap that comes in a jar? yum.
vanilla extract, about a teaspoon or so
another tablespoon cointreau (opt)
Preheat to 350. Line the bottom of your pan with flour/parchment/butter, whatever you like to use. Melt the chocolate in a double broiler or a microwave, let the butter melt in the chocolate, try not to eat it.
Beat 2 whole eggs + 4 egg yolks, adding in 1/3 cup of the sugar, + gently add in chocolate mix, cointreau + orange zest. Whisk the 4 egg whites in a separate bowl, gradually adding the rest of the sugar + whisk for a long fucking time until it starts to get firm. Then mix everything together, woo!
Pour into your pan and back for 35 - 40 minutes until the cake is risen + cracked, and the center ain't wobblin' no more. Cool - the center should sink as it cools. Unless you're me, and it doesn't, as you can see in the picture, which is more a reflection of my impatience tonight than the recipe, don't worry.
Mix all your topping shit together (you can also add some heavy whipping cream and the rest of your chocolate to it if you want, to make it even more fattening, which is what I did, again, see picture) + whisk for another damn long time until it's all smooth and together and topping-like. Then you can fill up the crater with it/add on top/drizzle all over like a boss/see picture (which, um, your topping shouldn't drizzle, actually. I went off book with mine, because I felt like chocolate cake soup, but I also eat ice cream with a fork, so you probably shouldn't listen to me when it comes to dessert).
Okay so why'd you post that picture of your cake Meagan when the cake I'm making should look completely different? Because WHATEVER.
It's good though, I promise. Tastes like chocolate and oranges and marshmallows. And Nigella Lawson, probably.
I made all of it with spaghetti carbonara and BAM! Everyone loved me. Because this is delicious, and also maybe because I left the pancetta fat in the sauce when I made the spaghetti. Either one. Fuck dieting.
no subject
this zucchini salad has gotten me laid before true facts
LOL! Ok, I will definitely try it. (and make it ;D)