RE: what did you have for dinner?

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SDFemDom4cuck -> RE: what did you have for dinner? (8/25/2007 11:36:02 AM)
quote: ORIGINAL: KMsAngel was the dinner companion dessert? chocolate flavoured? On a first date? Never. Although dessert was a lovely flourless chocolate cake that oozed a chocolate lake once the fork invaded it.

KMsAngel -> RE: what did you have for dinner? (8/25/2007 4:54:42 PM)
droool.... no gluten in it? i have a coeliac friend (only the last year, she's been diagnosed) and she would kill for a good chocolate cake

MysticFireTopaz -> RE: what did you have for dinner? (8/25/2007 5:10:59 PM)
kung pao chicken

LeMis -> RE: what did you have for dinner? (8/25/2007 6:40:35 PM)
fried flounder, King crab legs, fried haddock, french fries, cole slaw, apple pie [&:]

velvetears -> RE: what did you have for dinner? (8/25/2007 6:46:19 PM)
breaded and baked pork chops with fried potatoes with onions, garlic (fresh) and soalt pepper..... mmmmmmmmmmm

SDFemDom4cuck -> RE: what did you have for dinner? (8/26/2007 12:27:23 AM)
quote: ORIGINAL: KMsAngel droool.... no gluten in it? i have a coeliac friend (only the last year, she's been diagnosed) and she would kill for a good chocolate cake Tell her to do recipe searches for flourless chocolate cake. I'll try to send you a message on the other side for a link or two if I can find one.

KMsAngel -> RE: what did you have for dinner? (8/26/2007 12:35:29 AM)
thank you

LeMis -> RE: what did you have for dinner? (8/26/2007 9:09:09 AM)
not dinner time yet, had a multi cheese omelet for breakfast, mmmm P.S. O M G ! [:-] quote: ORIGINAL: SDFemDom4cuck Although dessert was a lovely flourless chocolate cake that oozed a chocolate lake once the fork invaded it.

SDFemDom4cuck -> RE: what did you have for dinner? (8/26/2007 2:19:57 PM)
quote: ORIGINAL: LeMis P.S. O M G ! [:-] quote: ORIGINAL: SDFemDom4cuck Although dessert was a lovely flourless chocolate cake that oozed a chocolate lake once the fork invaded it. I know. Pretty much what I said after the first bite. More like a very prolonged O....M.....G!Seems like that phrase was erupting from every table at the sitting that ordered it. It was beyond heavenly. I grilled the patisserie on it and she wouldn't give me the recipe. the Bitch! Grrr. This is what I got from the questions she did answer and I'm going to be working on figuring it out when I have time. The basics seem to be a flourless chocolate cake batter that surrounds a chocolate raspberry ganache or pot du creme in the middle so that it melts and stays liquid while the cake around it bakes. Someone in a pm mentioned it being similar to a Chocolate Molten Lava Cake. From what I've googled it seems similar but the cake I had was flourless and quite dense. The Molten Lava Cake seems to be more of a not quite baked to finished cake and the oozy stuff is just the unbaked cake batter. With what I had it was something very different inside than the outside cake. The one at the restaurant is topped with a reduction made of Chambord and dark chocolate and then fresh sugared raspberries. Now I know there has to be some foodies on this thread that know the secret to creating this effect. It's probably much more simple than I'm assuming it to be. Perhaps the ganache is frozen or chilled so that it melts and becomes liquid without being absorbed while the cake itself bakes? Or it's baked at a fairly high temp so that the outside cooks and the inside remains gooey? Arrgh. It's going to drive me nuts trying to figure it out until I can experiment with it. Help!!!! I apologize for the hijack.

KMsAngel -> RE: what did you have for dinner? (8/26/2007 4:40:31 PM)
where's e01n when u need him??

e01n -> RE: what did you have for dinner? (8/27/2007 4:04:18 AM)
e01n's been busy, miss... A bit tied up in a non-fun way. Celiac-support chocolate cake... no, a conventional "flourless" cake is definitely a big NO. As in trip to ER-level NO. http://www.celiac.com/st_main.html?p_catid=45&sid=91hH9H1kgHB7D1X-57107453382.8d is the nice, well-documented source for intro/beginner level gluten-free pastry recipes. And I've made just about everything on there (well, that's not been added in the last week) with good result. NB: not great results - gluten-free baking is NOT regular baking. You are better off dealing in volume when going GF, whereas conventional baking is better by weight. Too many variables in weights to have things work right. The flourless cakes on the celiac.com site do produce a semi-liquid center if baked according to direction. But there are ways of cheating - frozen ganache floated in the center of the mould, underbaking, etc. But the best results tend to come from having a very rich cake (extra egg yolks and other sources of fat) that is baked at a very high temperature for a very short time. But they're fussy and tricky unless you're in a controlled environment... Not my recipe - this is from Bon Appétit, February 2002. But I've been using it and variations ever since and it's yet to fail me. And yes, swapping out the "regular" flour with a commercial GF AP flour mix works well. And of course, as with all baking - play with flavoring ideas and combinations, but don't touch that dry ingredient/wet ingredient base. CHOCOLATE-ESPRESSO LAVA CAKES WITH ESPRESSO WHIPPED CREAM These individual soft-centered cakes are baked and served in oven-proof mugs. (As an alternative, eight-ounce ramekins or soufflé dishes can be used.) Servings: Makes 6 servings. Ingredients 1 cup all purpose flour 3/4 cup unsweetened cocoa powder 6 teaspoons instant espresso powder or instant coffee powder 1 1/2 teaspoons baking powder 1 cup (2 sticks) salted butter, melted 1 cup sugar 1 cup (packed) golden brown sugar 4 large eggs 1 1/2 teaspoons vanilla extract 1/4 teaspoon almond extract 12 tablespoons semisweet chocolate chips (about 4 1/2 ounces) 1 cup chilled whipping cream 3 tablespoons powdered sugar preparation Sift flour, cocoa powder, 5 teaspoons espresso powder, and baking powder into medium bowl. Place butter in large bowl; add both sugars and whisk until well blended. Whisk in eggs 1 at a time, then vanilla and almond extracts. Whisk in dry ingredients. Divide batter among six 1-cup ovenproof coffee mugs (about 2/3 cup in each). Top each with 2 tablespoons chocolate chips. Gently press chips into batter. Cover and refrigerate mugs at least 1 hour and up to 1 day. Combine cream, powdered sugar and remaining 1 teaspoon espresso powder in medium bowl; whisk until peaks form. Chill up to 1 hour. Position rack in center of oven and preheat to 350°F. Let mugs with batter stand at room temperature 5 minutes. Bake uncovered until cakes are puffed and crusty and tester inserted into center comes out with thick batter attached, about 30 minutes. Cool cakes 5 minutes. Top hot cakes with espresso whipped cream and serve. Oh, my dinner last night was a hack: threw some tortilla soup mix into my rice cooker with some short-grain rice and made a bit of "Mexican Risotto"... Not bad, not great. Definitely fit the level of effort I was prepared to expend... Tonight - I don't know. I'm still on cup of coffee #1. Sod off... [;)]

KMsAngel -> RE: what did you have for dinner? (8/27/2007 4:18:57 AM)
pets e01s head and hands him coffee #2. thank you, darlin, i will be making this for her one day soon. she doesn't do the baking thng. i do. and if it works well, we'll incorporate it into thanksgiving dinner!! we've worked out a gluten free cookie crust for her pumpkin pie and she adores that, so this will go over just as well (rivers of choc, mmmmmm)

murmur -> RE: what did you have for dinner? (8/27/2007 4:39:59 AM)
pink spaghettini sauce alfredo with tomatoes, bacon, lots of pepper and tabasco....yummy

e01n -> RE: what did you have for dinner? (8/27/2007 6:18:57 AM)
Since I can't edit my last post, I'll share this as a new reply: There IS a recipe thread over in "Off Topic" - great stuff so far. The cassoulet that starts it off makes me more than a tiny bit horny... http://www.collarchat.com/m_1229946/tm.htm If you want to contribute a recipe (such as has been going on in thread), that'd probably be a better place...

GhitaAmati -> RE: what did you have for dinner? (8/27/2007 6:28:14 AM)
three bites of steak and some steamed asparagus...... anyone wanna share how its possible to actually eat a meal with three screaming small younguns? I dont think Ive finished a meal in two years...and if I do its stone cold by the time I get back to it...and Sir wonders why I hate dinner so much I tend to scream and cry all through it....an hour of cooking while kids scream in high chairs, 15 minutes of cutting food into small bites and serving kids, then serving Sir. By the time I get to sit down with my plate, the kids are done and screaming again...take two bites of food, get up and go bathe babies so Sir doesnt have to listen to them scream. Put kids to bed. Come back to living room. Take two more bites of cold food. Gag. Feed cold food to overly fat dog. Spend hour cleaning kitchen and doing dishes.

e01n -> RE: what did you have for dinner? (8/27/2007 7:01:07 AM)
Possible solution: cut down on time spent cooking. If it's not something out of the crock or similar, it normally takes me 10 minutes or less to make dinner. And no, it's not some ultra-difficult chef secret or anything - it's just thinking ahead. What say I want to make what you had for dinner: steak and asparagus. I'll even tick it up a bit and make a sauce for either the steak or the asparagus and throw in a salad on the side... so I start thinking about how long it'll take things to cook and start the plan. Salad will just be pop the bag of greens mix and toss a couple of crunchies in - less than a minute. I like steak medium rare - which means about 3 minutes a side at 1" thick with no turning. Since I'm using the kitchen at Chez Ghita and have a very limited number of burners (1, maybe 2, yes?) that means that taking 10-15 minute to steam asparagus is right out if I'm going to work around the UMs attention spans being linked to the time between commercials... but sauteeing it is well within reach. And for sauce... I'll go with something bearnaise-ish, but improvised from what's being made. Fire the burner full blast, cast iron skillet on it. Season the steaks and start searing it in a tiny bit of butter. While deliberately ignoring the meat for 2.5 minutes, I make the salad and pop it into a bowl. Maybe even get the table set in that time. As soon as I get back to the pan, I flip the steaks and give them 3 minutes (the pan's lost heat, so it takes a bit to recover). While that's happening, I chop the woody ends of the asparagus, drizzle it with a bit of oil and season it. I take the steak out and put it on a plate to rest and redistribute the juices inside and continue cooking from it's own internal heat. I pop the asparagus in the same skillet and keep it hopping until it turns that lovely bright green... about 30-45 seconds. And as soon as that comes out, into the skillet goes about 1/2c. white wine, about a 1tsp dehydrated onion (or garlic, if you like that sort of thing), and let it come up to a quick bubble. Turn off the heat and whisk in about 1 Tbsp butter and 1 Tbsp Mayo (real stuff, not Miracle Whip) and about maybe a scant 1 Tbsp cream. It should still be bubbling a bit and starting to thicken with a nice, slightly tan color - maybe another 30 seconds or so. That'll go into a bowl... Bring everything to table and dress the salad with whatever works for you. By my maths, it looks like about 8 minutes has elapsed. That's the average time between commercial breaks on network TV... All I'm saying is give planning your meals ahead a shot... it may save you much aggravation.

GhitaAmati -> RE: what did you have for dinner? (8/27/2007 7:27:41 AM)
Ok...actually...last night wasnt toooooo bad as far as cooking time goes.....we have a nice steamer, so steaming is actually the easiest ways to do veggies and doesnt hog the burner (we have two). Id already cut the stems and put them in the steamer with some olive oil and garlic way before I was ready to turn the thing on, and steak, steak had been marinating for several hours in the fridge. So basically...last night consisted of : 15 minutes hunting matches to light grill with, 10 minutes waiting for grill to be ready to cook on, 5 minutes putting out fire under grill, put steak on at turn on steamer at about the same time. 4-5 minutes a side on steak (I prefer rare too but Sir and kids like it a bit more cooked so I deal with it)....sit next to steak to keep dog from knocking over grill. When steak is done, carry inside (in tongs, dripping juice because Ive hollared three times for someone to bring me a plate and no one listens)...place steak on plate and turn off steamer. 10 minutes to serve plates and cut up steak and asperagus into tiny bitesized peices for the two babies. Sit down with my own plate...so, about 50 minutes from the time I started towards dinner until I got to sit down with my plate..... Oh..and mayo is compleatly out of the question in my house unless I actually want to take even more time to make it myself....refer to spam thread...Sir does not allow much of anything out of a can, bottle, or box.....ie, no bagged salads either.....we dont have very many rules in this house, and I know I get away with a whole awful lot...but when it comes to food...its made from scratch or we dont eat.....I think the most mad I ever saw him get at me was when he found out I used premade chicken broth once.....

JerseyKrissi72 -> RE: what did you have for dinner? (8/27/2007 8:04:24 AM)
baked chicken and broccoli

SDFemDom4cuck -> RE: what did you have for dinner? (8/27/2007 1:30:37 PM)
quote: ORIGINAL: e01n e01n's been busy, miss... A bit tied up in a non-fun way. Celiac-support chocolate cake... no, a conventional "flourless" cake is definitely a big NO. As in trip to ER-level NO. I wondered as much whether flourless would be an alternative but couldn't edit after I posted. Haven't been able to do the research on it regarding gluten free vs flourless. Thanks for the lovely recipe and I've pm'd you with a few questions regarding the free flowing cake since I don't want to hijack yet again.

SDFemDom4cuck -> RE: what did you have for dinner? (8/27/2007 1:50:15 PM)
quote: ORIGINAL: GhitaAmati three bites of steak and some steamed asparagus...... anyone wanna share how its possible to actually eat a meal with three screaming small younguns? I dont think Ive finished a meal in two years...and if I do its stone cold by the time I get back to it...and Sir wonders why I hate dinner so much I tend to scream and cry all through it....an hour of cooking while kids scream in high chairs, 15 minutes of cutting food into small bites and serving kids, then serving Sir. By the time I get to sit down with my plate, the kids are done and screaming again...take two bites of food, get up and go bathe babies so Sir doesnt have to listen to them scream. Put kids to bed. Come back to living room. Take two more bites of cold food. Gag. Feed cold food to overly fat dog. Spend hour cleaning kitchen and doing dishes. I don't know how this will work for you but a vanilla friend of mine with 1 year old triplets uses this method. I do understand it's a different dynamic but perhaps it would work as well. She has a salad or something small to stave off hunger while preparing dinner and sets aside a plate of food for herself. She feeds the kids and hubby, cleans up, puts the kids to bed. Then when all is quiet she warms her plate, pours a glass of wine, sits with hubby to catch up and enjoy her hot meal. I prefer rare over more well done. My solution is to separate my portion of meat and cook it separately to rare and cook the remainder to everyone elses preference.

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