gergely@dreacad.UUCP (gergely) (05/13/85)
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CREAMED SPINACH
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Buy frozen chopped spinach. Put it in a pot with a little water
underneath, salt, pepper, and 1 clove finely chopped garlic. Don't
overcook. If there is too much water, drain it as there will be water
left with the spinach.
While cooking, soak 2 slices white bread with 1.5 cups milk.
Squeeze and crumble bread in a little dish. Using the finished pot, put
in 2 tablespoons oil, 2 tablespoons flour and 2 cloves finely chopped
garlic. Brown until yellowish over medium heat. Pour in leftover milk,
stir well to avoid lumps. Put in spinach and then soaked bread. Put on
low heat. Taste--may need salt or garlic.
CHOCOLATE DECADENCE
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Ingredients:
1 pound semi-sweet chocolate
0.25 pound butter
+ 2 tablespoons
5 eggs
1 tablespoon granulated white sugar
1 tablespoon all-purpose or unbleached white flour
2 cups heavy cream
0.25 cup confectioners' sugar
1 tablespoon Grand Marnier
1 teaspoon vanilla extract
4 ounces semi-sweet chocolate, slightly warmed
12 ounces frozen raspberries, thawed, pureed, and strained
Procedure:
Line an 8-inch round cakepan with parchment paper or butter and
flour. Preheat the oven to 425 deg. Farenheit.
Combine the 1 pound semi-sweet chocolate and butter in the top
pan of a double boiler placed over simmering water and heat just until
melted; set aside. Combine the eggs and sugar in the top pan of a
double boiler placed over simmering water and, with a wire whisk, whip
just until warm to the touch. Immediately remove the egg-sugar mixture
to a mixing bowl and whip at the highest speed of your electric mixer
until tripled in bulk and very light.
Using your hand or a wire whisk, fold the flour and the
chocolate mixture into the eggs, being careful not to deflate the eggs
but folding thoroughly. Pour this mixture into the prepare pan and
bounce the pan once on the counter top to remove all the air bubbles.
Bake in the preheated oven for 15 minutes. Remove from the oven
(the cake should still be soft in the center) and let cool to room
temperature. Wrap and freeze for at least 12 hours, or up to 1 month.
To unmold, spin the pan for 15 seconds over a lit gas burner or
electric range burner preheated on medium heat, then invert onto a
plate.
Whip the cream until soft peaks form, add the confectioners'
sugar, Grand Marnier and vanilla extract, and whip until stiff peaks
form. DO NOT OVERBEAT. Mask the entire decadence with the cream,
reserving some for piping a circle of rosettes around the outside of the
top edge. With a vegetable peeler make chocolate curls from the warmed
chocolate and fill the center of the decadence with them.
Allow the cake to set out for 30 minutes before serving to
permit the maximum taste experience. To serve, spoon a pool of
raspberry puree on each individual's plate, or spoon the puree over the
top of each serving.
Makes 12 servings.