Oct. 3rd, 2014

kindkit: Two cups of green tea. (Fandomless: Green tea)
I spent a lot of my weekend (i.e. Wednesday and Thursday) cooking. I roasted a chicken on Wednesday and made chicken stock from the backbone--which I had cut out to roast the chicken flat--the giblets, and a bunch of accumulated chicken bones in the freezer, all simmered in a mixture of water and some commercial chicken broth. If I'd had meaty pieces of chicken I'd have left the commercial broth out, but with just bones I didn't think there'd be enough flavor otherwise.

Some of the chicken stock is in my freezer; I used the rest on Thursday to make a minestrone-ish soup. Here's what I did under the cut )

Also yesterday, I baked a flourless chocolate orange cake using Nigella Lawson's recipe. It's basically her clementine cake with some cocoa added. I also added a couple of ounces of melted dark chocolate, because cocoa is not chocolate and I wanted the cake to be chocolate. And since I don't have an 8 inch springform pan I used a 10 inch one and baked it for about 10 minutes less time. The result is very nice, chocolatey without being overwhelming and orangey without the bitter edge of the plain clementine cake. It does have that slightly crumbly/grainy texture of cakes made with almond meal and no flour; for me this is a feature not a bug, but not everyone agrees. (The linked recipe gives quantities in grams: US equivalents are 2 cups almond meal, 1 1/4 cups sugar, and 1/2 cup cocoa.) Oh, and don't do what I did and ignore the bit about lining the bottom of the pan (with baking parchment or silpat): the cake will indeed stick to a buttered nonstick springform pan.


kindkit: A late-Victorian futuristic zeppelin. (Default)

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