cooking ala mel

Valentine’s Day, a few days late

February 19, 2011

Earlier this week, I had three tests, so Valentine’s Day passed with little celebration. With the end of the week, things have calmed down, so I made Alex bête noire, a very dense, rich, flourless chocolate cake with a raspberry syrup for over top. I made it for his birthday, also, but without the syrup – he loves this dessert! Usually I make it in a cake pan, but to make up for Valentine’s Day, I figured I’d make it in little tart pans.

This is so rich…I couldn’t finish my tart – I still feel full!

I halved the original recipe so we wouldn’t have too many tarts – it made three!

The raspberry syrup was the perfect complement to this dish – sweet, but slightly tangy – it made it feel a bit lighter!

Alex has been begging me to make chicken tenders (recipe here), so I made it tonight since he was getting his Valentine’s dessert! I roasted up some potato fries with onion and garlic and some brussel sprouts with balsamic, too.

I used Town House crackers this time; we didn’t have Ritz…and I think I liked it better! They were so juicy tasting.

Bête Noire

makes 12-14 servings

8 ounces unsweetened chocolate
4 ounces of semi or bittersweet chocolate
½ cup water
1 1/3 cups sugar
2 sticks butter at room temperature, cut into small pieces
5 extra large eggs at room temperature

Preheat the oven to 350ºF with the rack in the center of the oven.
Butter a 9-inch round cake pan (not springform) and place a circle of parchment or wax paper on the bottom, covering it completely. Butter the paper.

Place both chocolates in the bowl of a food processor and process until the chocolate is in tiny pieces. Place the sugar and water into a small saucepan and bring it to a rolling boil. Cut the butter into pieces. Crack the eggs into a measuring cup or a small bowl with a spout. With the processor on, add the boiling sugar syrup to the chocolate, then add the butter piece by piece. Finally, add the eggs. Process only until the mixture is very smooth. Pour the batter in the prepared pan. Set the pan into a slightly larger pan or a sturdy jelly roll pan. Set both in the oven and pour hot water into the larger pan.

Bake for 25-30 minutes. Let cool in the pan for 10 minutes and then run a sharp knife around the sides to release the cake. Cover with plastic wrap and unmold onto a cookie sheet. Invert a serving plate over the cake and flip it over, so the plate is on the bottom and the cake on top.

This does not freeze, but, will keep refrigerated for a week.

Note: For mini tarts, follow the same directions, but reduce the cooking time to about 15-17 minutes.

Raspberry Syrup

1 pint frozen berries
1 T cornstarch
1 T sugar (or 2 packets truvia)
enough warm water to fill bottom of pan

Cook raspberries down over medium heat. Bring to just a boil.
Let cool for a minute. Strain the seeds.
Keep in refrigerator. When ready to serve, warm slightly to remove chill. Serve at room temperature with chocolate dessert.

Blueberry Pancakes

February 13, 2011

Alex has demolished all of our eggs this week, and I made him save three for a little something for Valentine’s Day, so this morning, he requested pancakes. I brought some blueberries back to school from my grandma’s blueberry bush that my dad had frozen, so I figured I’d make myself some blueberry pancakes. Alex likes his plain, so I did half and half.

My stack of blueberry..we each had about 5 small ish pancakes.

Alex’s stack! I added half a packet of truvia to the batter this time to add some sweetness. The recipe for the basic pancake batter is here. Add about 6-7 blueberries to each pancake as you make them, so about 1 cup total for the whole recipe. We made half a recipe here.

Mm syrup!

Alex buttered his and then dipped it in the syrup.

Salmon Lo Mein

February 13, 2011

As I mentioned earlier today, I had an organic chemistry exam this morning. I have a physiology exam Monday. And a microbiology exam Wednesday. As soon as we finished breakfast, I headed back to my room to start studying physio. I’m tired of studying already. So I definitely didn’t feel like making anything complicated for dinner. I was cool with having nachos (we didn’t make nachos, though, don’t worry). Alex enjoyed his ramen lo mein when he made it, and I think he’s been waiting for an opportunity to try again..so we did that today. With salmon and some spinach this time!

I made the salmon, and then I stood back and watched Alex whip up the rest. That’s both infuriating and exciting to do. I really like doing the cooking, so I always want to help out and do it for him, so that drives me a bit crazy, but then I’m glad I’m not the one having to do it at the same time.

He threw in a good bit of Worcestershire this time around because he thinks the soy sauce we have tastes funny. It was delicious, so I’m not complaining!

Salmon Lo Mein
yields two generous servings
2 packages ramen noodles, without seasoning
1 egg (or 2!)
1 salmon filet
1/2 cup onion, chopped
a few handfuls of spinach
about 5 T olive oil (or sesame)
1/4 cup soy sauce
3 T Worcestershire
salt, chili pepper flakes & Garlic Garlic seasoning, to taste

Soak the ramen noodles in warm water to soften slightly. Drain once slightly soft.

Heat about 2 T oil in large skillet. Add the salmon to the pan and season with about 1-2 T of each soy sauce and worcestershire; sprinkle with Garlic Garlic. Cook thoroughly and break up into strips to cook a little faster. Place in bowl and set aside.

Fry up the egg with a little bit of worcestershire in remaining oil from salmon, scrambling while frying. Place egg on top of salmon in bowl.

Add the onion and spinach and about 1 T of each oil and soy sauce and the remaining worcestershire and cook until spinach is wilted and onions are translucent. Season with chili pepper flakes, salt and Garlic Garlic.

Add in the softened noodles and cook until fully softened and well mixed. Add the remaining oil and soy sauce, cook until well absorbed. Add in the eggs and salmon and stir around until thoroughly mixed. Season with salt and pepper and serve hot.