Saturday, May 2, 2015

Funny name for a fabulous treat

Chocolate lovers, this is your dream. It's a cake and pudding all in one, and comes in a little ramekin for you alone. Top it with whipped cream, strawberries, gelato, ice cream, Grand Marnier or Baileys Irish Cream, or a combination of the above. It's very rich, so it's best to make it in 4-ounce cups.

Muck-muck Cake
Serves 8

7 ounces fine dark chocolate, broken into small pieces (I've made it with Scharffen Berger 70%,  Lindt 85%,  Baker's semisweet chocolate and Safeway real semisweet chocolate chips. Buy the finest you can afford. You won't regret it.)
14 tablespoons butter (2 sticks, minus 2 tablespoons. Use the extra to brush inside the ramekins.)
4 eggs
4 egg yolks
1½ cups confectioner's sugar
¾ cup flour

Preheat oven to 425 degrees. Brush 8 3-inch ramekins with a tablespoon of melted butter. Set all of them in a 9x13-inch pan. Fill the pan with about a half-inch of water.
Place the butter in a 2-cup glass microwave-safe measuring cup. Microwave for a minute and a half or until butter is completely melted. Stir in the chocolate. Microwave for 30 seconds more if the chocolate doesn't completely melt when stirred.
Beat with a whisk the eggs and yolks in a 4-cup glass measuring cup. Slowly add the butter and chocolate, then the sugar, then the flour, until completely combined.
Pour into the ramekins, then put in the oven. Bake for 10 minutes (if you get distracted, or like only a little goo in the middle, a somewhat longer time is OK). Remove from oven and serve immediately with a dusting of confectioner's sugar or the topping of your choice.

Adapted from recipe given to me by Linda Wallihan in Sacramento

Friday, May 1, 2015

Crispy tacos in oven? Sure, if you don't like corn

I got really excited when I saw Food & Wine's Mad Genius tip for this week was crispy tacos, baked not fried.

The one problem: Justin Chapple used flour tortillas. I'm from Texas and NO ONE USES FLOUR TORTILLAS FOR TACOS.

Flour tortillas have their place: Freshly made, they wrap up fajitas. They make gooey, yummy quesadillas. Filled with rice and refried beans and other good stuff, they are burritos. They take the place of bread at the table. But they aren't tacos. Tacos are made with corn tortillas.

So after viewing the video, I tried to do the same with corn tortillas. I usually make soft tacos because  I hate to fry things, but every now and then, I have a hankering for a crispy taco. If I could do that in the oven, I would be one happy camper.

Sad to say, it did not work. I ended up crisping up the experiment in a warm oven to make chips.