julia's salad

We were invited over to friend's for dinner on Monday.  It was one of those out of the blue invitations that was just so much fun.  Even the first question made me laugh, "Do you eat steak?"

And the food.  Now, Mike can grill.  The steak and the asparugus were lovely.  It was the first time that I ever had asparugus a way I liked and I like it grilled.  But Julia made this salad.  I have been craving it since.  I wanted it last night but I had to wait until tonight.  I actually changed it up a bit because of what I had but is that what salads are supposed to be?

Julia's Salad

Romaine lettuce, torn into small pieces

A couple handfuls of strawberries, washed, hulled, and sliced

An asian pear (or a truly ripe pear if you cannot find an asian), sliced into bite size pieces

Feta or chevre cheese

Mix the romaine, strawberries, and pear in a large bowl.  Sprinkle with cheese.  Serve with the dressing of your choice.

I was thinking about it and thought some nuts might be good to.  Maybe next time becasue there will be a next time!

more sewing progress

I finished stitching the top of Miss Isabella's quilt together this afternoon.  I had a extra hour or so while my Beloved was off helping a friend.  The Tall Short Person and Small Mister came down while I was stitching.  We chatted and drank tea.  I later rocked Small Mister asleep while I hummed to him.  

Except for the disasters dinner, it was a lovely evening.  And progress was made!  Now I just have to put together the back.  Not as complicated as the front but not a simple piece of fabric either.

Mascarpone Chocolate Meringue Cake

I have been playing with egg whites lately.  Oxheart Resturant is a horribly bad influence.  I am trying to make something similar to their carrot cake but have gone all over the place because of it.  But I have more ideas!  I knew it was meringue based so I decided to try a meringue cake.   I came across this one at Sweetapolita and decided to give it a try.

I made half the recipe, cut the sugar back in both the cake and the mascarpone filling.  I do not really like chocolate ganache so I used my chocolate syrup and I changed the mascarpone fililng recipe.  It was very different then what I would expect from a cake (a good thing since cake and I have texture issues).  It was different enough that I did not know if everyone else would like it but you know what?  It disappeared and I was told I could make it again.

Mascarpone Chocolate Meringue Cake

Note:  Here is a different way to make a similar cake by the Balkan Lunchbox.

6 egg whites

1 cup granulated sugar

1 pinch salt

4 ounces mascarpone cheese

2 tablespoons granulated sugar

1 cup water

1 cup sugar

1/3 cup of the best cocoa you can buy

Preheat oven to 250 degrees F (120 C) and line 2 baking sheets with parchment paper.

Beat egg whites and salt until foamy. Add sugar, slowly, and continue beating until it reaches glossy, stiff peaks. Using a small offset palette knife, spread an even layer (apprx 1.5″ thick) of meringue in a six inch circle on the baking sheets.

Bake for approximately 2.5 hours or until dry and crisp, rotating pans every 20 minutes, and then leave in turned-off oven for another 60 minutes.

Remove from oven and leave on tray in cool, dry area, until you are ready to use. 

While the meringue circles are baking, cream the mascarpone and 2 tablespoons granulated sugar together in a bowl.  Cover and set aside.

In a pan, bring the water and sugar to a boil.  Let boil for one minute.  Turn off the heat and whisk in the cocoa.  Let cool.

To assemble, on a large plate, put one meringue.  Spread half the mascarpone mixture on top.  Drizzle with the chocolate syrup.  Place another meringue disc on top.  Spread the rest of the mascarpone mixture on top and drizzle with chocolate syrup.  Place the last disc on top and drizzle with more chocolate syrup.  How much chocolate you use is up to you.

Slice and serve.  It is crispiest the first day it is made and then it starts to get a marshmallow texture which is kind of interesting. 

This was just the first one.  More to come.

the loved ones like this even better!

When we go camping, we never seem to have any internet reception and I have been putting my recipes on this blog.  No hardcopy!  Which means that a lot of times I am baking and cooking off the top of my head.  Also, I do not always have all the ingredients I normally use.  Yes, my camping kitchen is well stocked but it is just not my everyday kitchen.

And after a day outside, a lot of times we like something sweet after dinner.  Or before dinner.  Or for breakfast.  Or before breakfast.  Or at 3.00 am.....

I put together a chocolate cake this last time that I was told by both parties that were with me is even better then what I thought was the go to recipe.  I guess that is what you get from baking off the top of your head.

This cake actually lasted a little bit longer then the last one but that was due to sleep and we having one less adult mouth to feed.  

Another Chocolate Cake

9 tablespoons cocoa

7 tablespoons butter

1/2 cup brown sugar

1 teaspoon vanilla

3 eggs, separated

2 tablespoons granulated sugar

1/4 cup sorghum

1/4 cup arrowroot

1/2 cup millet

Preheat oven to 350 degrees Fahrenheit.  Butter an 8 inch round pan.

In a bowl, place the 3 eggs whites.  Beat until frothy.  Add the granulated sugar.  Beat until stiff peaks form.  Set aside.

In a pan, melt the butter over medium heat.  Take off the heat and mix in the cocoa, brown sugar, and vanilla.  Mix in the egg yolks.  Mix in the flours.

Take about a third of the egg whites, and mix into the cocoa mixture.  Once mixed, fold in the rest of the egg whites.  

Pour into the prepared pan.  Bake for 30 minutes or until a knive comes out clean and the cake has come away from the sides of the pan.

Enjoy.  You may wish to step back if anybody in the house hold knows the cake is out of the oven....

my Christmas gift in use

My Christmas gift from my family has been getting use.  We found a very nice fish market because they have been coming to the farmer's market we go too.  

We have been grilling mussels.

Which my Beloved is not sure he likes but may try again.  There was sea trout which was so fatty it made the fire roar.

And my old standby, salmon.  I am wanting to do fajitas on here but we have not gotten there yet.  It has been really lovely.  It has been a lovely way to cook this spring.