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winter will never end sunday dinner

March 23, 2009

Here is the view today, March 22, out my kitchen window.

winterstill

I came to the stark realization that winter is never going to end.  Here’s where screwing up the environment with the oil refineries got us folks:  Permanent Winter.  

We will forever be eating root vegetables and big roasts for Sunday dinners.  Asparagus are never ever going to rear their pretty heads again.  A local raspberry will never pass my mouth.  And the only peas I will eat will come frozen out of a bag.  This is distressing.

In the spirit of Permanent Winter, we ate a hearty Sunday dinner consisting of:

  • Rib Roast from Jamie Oliver, with roasted beets and creme fraiche horseradish
  • Parmesan Broccoli from Ina Garten
  • Baked Potatoes from Ina, too.  (Throw some russet potatoes in the oven for an hour.  Mix together equal sour cream and plain yogurt.  Top with salt, pepper and chives).
  • Liquid Chocolate Cake, from our cooking class at Blue Ribbon Cooking in Seattle 

My darling Ella made the Liquid Chocolate Cake.  Here’s the recipe:

Liquid Chocolate Cake
-adapted from Blue Ribbon Cooking

Chocolate Cake:
9 ounces semi-sweet chocolate
1 cup salted butter
8 large eggs
3/4 cup white sugar
1/2 teaspoons vanilla extract
1 1/2 Tablespoons flour
cocoa powder for dusting ramekins 

Caramel Sauce:
1 cup white sugar
2 1/2 Tablespoons water
1/2 teaspoon fresh lemon juice
3/4 cup whipping cream
1 Tablespoon unsalted butter

Preheat oven to 325 degrees.  Melt chocolate and butter in a double boiler over simmering water and constantly stir.  Take off stove and let cool.

Beat eggs lightly in another bowl.  Add flour, sugar and vanilla to the eggs and mix until the sugar is dissolved.  

Add a bit of the melted chocolate to temper the eggs.  Then add the rest of the chocolate a little at a time.

Prepare little ramekin dishes by buttering and then ‘flouring’ with cocoa powder.  Fill the ramekins to 3/4 full.  Cook for 7 minutes, rotate cups and then cook for another 6 minutes.  The cakes should be set on the edges, but sunken in the middle.  Cool to room temperature and then turn out of cups and serve with caramel sauce.

For the caramel sauce:
Melt the sugar, water and lemon juice, without stirring – just move the pot around – until it turns an amber colour. Take off heat and add whipping cream.  Stir.  Add butter and stir. Serve drizzled over chocolate cakes.

 liquidchocolate

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One Comment leave one →
  1. Mom &/or Dad permalink
    March 23, 2009 11:28 pm

    That looks so decadent, Ella! Looking at your picture brought on a chocolate craving and all there is in the house that is anywhere near to what I want is chocolate chips. They will have to do!

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