In the Soup Kitchen and a Flourless Chocolate Cake

As some of you know, my life was hijacked recently.  While I still do a lot of cooking and not much writing, I found myself "volunteering" at my son's new deli/ice creamery.  I guess I should be careful what I wish for!  I always thought it would be fun and cool to work in an ice cream shop.  Enter my son, who now has his own store front by way of acquiring a full fledged sandwich/deli shop.  My volunteering consists of helping out (and I use that term loosely) with the day to day operations.  I make cookies, do dishes, make soup from scratch, do more dishes, help with customers at the counter, do many more dishes!  Yes, at this ripe old age I'm exhausted, but on the up side, I've met some extremely wonderful people.  Better yet, even though we may bump heads, at times, I'm getting to engage in meaningful conversations with my son and share stories of our memories together.  He's slowly finding out that a simple hug from him is all it takes to melt my heart!

I'm extremely proud of him for taking this double business on.  Setting up business is not an easy task, especially when it encompasses Government involvement (inefficiency).   At the end of the day, it can be very rewarding, especially when my son can look in the mirror every morning and say hello to the BOSS!  That's the best part by far!

If you're reading this and you are local, come to try out his delicious sandwiches (the bread rocks) and amazing unique ice cream flavors.  I am self designated "quality control" person for product tasting!  Not great for the waistline, but good for the soul.  Ice cream makes everyone happy, I've had the pleasure to notice.   The other day I had to laugh as I scooped some vanilla into a sugar cone for a little girl.   She could barely see into the display case and as I scooped, she started to sing!   Her dad said she always sings for ice cream...it works for me!

After such a long absence from this blog (almost a month) it's not as if I haven't been cooking or baking.  I managed to make a flour less chocolate cake for my mom's birthday.   It was divine!   As you can tell by the not so appetizing photo above, it was a success, especially topped off with Icecycle Creamery ice cream!   The only change will be to reduce the size of the round pan as it turned out a bit on the flat side!   A flour less chocolate cake is so very decadent.  A small slice will send you to heaven, I promise!

Flourless Chocolate Cake 

4 ounces of good quality bittersweet chocolate

1 stick or 1/2 cup butter (preferably unsalted)

3/4 cup sugar

3 large eggs

1/2 cup cocoa powder (unsweetened) and additional for garnish.

Preheat oven to 375 degrees.  Butter an 8 inch round cake pan (no larger or the cake will be flat like mine!)  Line the bottom with parchment or waxed paper, then butter that, too.  

Break chocolate into small pieces.  Place chocolate and butter into double boiler over simmering water and stir until melted.  Remove from heat and stir in the sugar, whisking as you go.  Add the eggs and keep whisking until smooth.  Sprinkle the cocoa powder on top and mix in.  Pour the mixture into the pan and bake until the cake forms a thin crust, for about 25 minutes.  Cool the cake for 5 minutes, then invert onto a serving plate.  Enjoy.
This was on my "bucket list" also.  I will make it again using a smaller cake pan....definitely squelches your chocolate craving!

Nine Batches of Biscotti and a Wedding

These past two weeks have come and gone, like a whirlwind.  My son, Jeremy,  married the "love of his life", Leilani in a gorgeous mountain setting during an early morning ceremony.  It was followed by a sumptuous brunch, mimosa's and all.  Then that evening the party continued with music and dancing!  And yes, we wanted to be a part of it all!

One of my "jobs" as the mother of the groom was to make enough biscotti for about 100+ attendees.  So, I set up shop (my kitchen) and proceeded to make 4 batches the first day, 4 batches the next and one more for good measure on the last baking day, totaling between 360-400.    I baked chocolate ginger, chocolate chocolate chip espresso, traditional anise, blueberry chocolate chip and lastly, my favorite, white chocolate macadamia biscotti!

biscotti assembly line

At the beginning of wedding week, hubby and I celebrated our 39th anniversary at one of the best Italian restaurants in Reno. Yum....more about that in a future "review" post.  No recipes today....still in rest and relaxation mode.  To be continued......

  

Build a Better Beer Bread

My son called the other day to get this recipe.  I have it in my "archives" and forgot about it until now.  It's funny how food conjures up the memories as does music.  I can remember many nights when we had this doughy bread to accompany soups and stews.  It just seems to complete the meal.  Picture and baking credits go to him for this post.  He is a much better cook than me.  Looks good, Jeremy..I can almost taste it!  

 Bread is one of my comfort foods (next to chocolate).  Although, I don't claim to be a baker, this recipe is virtually fool proof!   It only has three ingredients, so there's not much room for error!

Best Ever Beer Bread

3 cups self rising flour

3 Tablespoons sugar

1 can or bottle (12 oz) WARM beer

Mix all the ingredients in a large bowl and let it sit for 15-20 minutes.  Dust a greased loaf pan with flour.  Bake at 350 degrees for 1 hour.  After 50 minutes, brush the top with butter and continue to bake for the remainder of time.

A Mother's Day Treat

Another chef in the kitchen!  This is usually not a good scenario, but I welcomed this guest chef with open arms, a kiss and a hug!  My handsome son arrived mid morning yesterday to serve his  mother (and father) brunch.  What was on the menu, you ask?  Something  gourmet, of course.  He is definitely a better cook than me.  He's more daring with his ingredients and he always comes up with tasty results.  He needs to "throw down with Bobby Flay"  He would be a great competitor!

Handsome chef at work

He swooped into my kitchen and began  his smooth orchestration of slicing strawberries, mixing ricotta with chocolate shavings, peeling and deveining prawns, etc.  Just watching him work is a thrill to me.  But I am very partial!
When he was 3- ish he'd watch me in the kitchen and try to put his spatula into the skillet!  He's always had the knack and ability for creating whether it's his music or something he cooks up in the kitchen.

Today I'll feature the cannoli filled strawberry french toast he made me for Mother's Day!  His prosciutto wrapped prawns and asparagus will be on a later post.

For the filling:

1 container of part skim ricotta cheese

1 1/2 Tbsp vanilla

1 Tbsp orange or mandarin zest

1/2 cup confectioners sugar

1/2 of a 3.5 oz. dark chocolate bar, grated 

Mix all the ingredients and set aside.

Slice a 16 oz. container of strawberries and set aside.

More ingredients:

1/4 inch slices of rustic Pugliese bread.   (12 slices for 3 healthy servings)

4 eggs

1/2 tsp cinnamon, ground

1/4 tsp nutmeg, freshly grated is best

1 Tbsp vanilla

a splash of milk or cream

In a bowl, mix the eggs and spices, whisking well.    Start assembling the french toast by laying down one slice, cover with ricotta mixture, arrange sliced berries and close with another slice of bread.  Do this until bread is gone.  Have a large skillet or griddle ready with a little melted butter.  Dip the "sandwiches" into the egg mixture, turn to coat the other side and carefully put into the waiting pan.  Cook on both sides until golden.  Dust with confectioners sugar and drizzle with maple syrup (optional, but good).

A brunch a mother could love!

Thanks, son for an amazing brunch!  Surely the best in town!