accidental chocolate cake

I was craving chocolate after dinner. Story of my life, though I have fewer cravings these days. I never bake, it's just not how I like to cook (which is to say, with precision) so I threw together some things from the fridge and pantry while hoping for the best. I only have a shallow pan for gratin or lasagna so that's what I poured the batter into. Somehow the coconut came through without overpowering the chocolate powder, but also made the cake SO SOFT. This was fucking delicious the next morning with coffee. For cake it seems pretty healthy too?

2 oz soft unsalted butter

4 oz coconut oil thick

1 cup granulated sugar

1/3 demara sugar

2 large eggs, at room temperature

1 tsp. pure vanilla extract

1/2 tsp. table salt

7-1/4 oz. (1-1/2 cups plus 2 tablespoons) unbleached all-purpose flour; more for the pan

2-1/2 oz. (1/2 cup plus 1/3 cup) unsweetened natural cocoa powder (not Dutch-processed)

1 tsp. baking soda

1 tsp. baking powder

1 cups good-quality brewed coffee

1/2 cup rhum

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Position a rack in the center of the oven and heat the oven to 350°F. Line the bottom of the 9x13 pan with a square of parchment.

If mixing by hand, put the softened butter and sugar in a medium bowl.

Using a silicon spoon, cream them until smooth, about 1 minute. Switch to a whisk and blend in the eggs one at a time. Stir for another 30 seconds, until the batter is smooth and the sugar begins to dissolve.

Mix in the vanilla and salt.

Sift the flour, cocoa, baking soda, and baking powder directly onto the batter.

Pour in the coffee. Gently whisk the ingredients until the mixture is smooth and mostly free of lumps.

Pour the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake until a skewer inserted in the center comes out with only moist crumbs clinging to it, 40 to 43 minutes.

Set the pan on a rack to cool for 20 minutes. Carefully run a knife around the edges of the pan, invert the cake onto the rack, and remove the pan. Invert again onto another rack and let cool right side up until just warm.

pork & shrimp dumping filling

 1 to 4 ratio of ground pork and shrimp

1 cup wood ear mushroom

3-4ish cups of Napa cabbage, blanched

1 tsp white pepper

1 tsp five spice

1 tsp black pepper

1 tsp or moreish of Sichuan peppercorn

1 tbsp dark soysauce

2ish tsp of sesame oil

cornstarch for thickening if too watery

2 big scallions minced

1 tbsp ginger minced

shrimp or fish tacos

Made this for G's family over quarantine, big hit!

seasoning:

• 1 tbsp Olive Oil
• 1 tsp chili powder, ground chipotle/smoked paprika, cumin, black pepper, coriander
• 2 tsp ground chipotle pepper
• 1/2 tsp salt, white pepper, garlic powder

slaw:

• cabbage/slaw mix
• 1 cup greek yogurt
• 2 scallions
• 2 cloves garlic
• 1 jalapeno
• 1/2-1 cup cilantro
• 1 lime juice
• 1 tbsp olive oil
• corn kernels optional

radish quickles:

• sliced radish
• boiling apple cider vinegar

refried pinto beans:

• 3 garlic cloves
• 1 tsp cumin, black pepper, paprika
• some kind of fat, or olive oil to bloom spices
• cider vinegar or lime to finish

lamb tacos

 

1. Sauté onion, jalapeno, green pepper in olive oil

2. season with coriander, cinnamon, pimento dulce, and cumin

3. let soften and then remove or push to the edge of the pot before adding the lamb to brown. flatten for maximum surface contact and then once brown, break up into small chunks with wooden spoon.

4. in corporate the rest of the mixture and let simmer on low heat

5. prepare the pico de Gallo by chopping the beets, onion, kimichi into small pieces and adding to a bowl, squeeze lime or if you don't have, vinegar.

6. purée beets with yogurt and lemon juice, with the hot sauce of your preference.

7. mince scallion, mint, parsley and whatever other aromatics you want.

8. toast tortillas and serve with lamb, then beet yogurt sauce, and pico de Gallo to top.

Vegetable Tagine

The key here is to have chucks of veg big enough to feel satisfying, but not huge enough that they take ages to cook. Also try to keep all of the chopped veg relatively the same size for a homogenous looking dish.

• 1/4 cup extra virgin olive oil
• 1 large red onion, peeled and roughly chopped
• 2 large carrots, roughly chopped
• 1 large red potato, peeled and cubed
• 1 large sweet potato, peeled and cubed
• 1/2 small butternut squash, peeled and cubed
• 1 small zucchini, roughly chopped
• kosher salt and black pepper for seasoning
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 1 tsp pimento dulce or paprika
• 1 tbsp tomato paste
• 8oz low-sodium vegetable broth (or broth of your choice)
• 1 1/2 cup chickpeas (1 15.5oz can mostly drained)
• juice of 1 lemon, plus zest
• 1tbsp vinegar of your choosing

RECIPE:

1. In a large Dutch Oven or similar pot, heat olive oil until it sparkles then add onions, over medium-high. Sauté for 5 minutes, tossing regularly.
2. Add all the chopped veg, season with salt, pepper and spices, stir to combine.
3. Cover and cook 7-9 minutes on medium heat, checking in once in a while to mix and scrape the bottom of the pot.
4. Add tomato paste, chickpeas and broth, and keeping the heat on medium, cover and simmer for another 20 to 25 minutes or until veggies are tender.
5. Turn off heat, and stir in lemon juice, zest and vinegar. Adjust salt and pepper, plus add any aromatics you like (Parsley, mint, cilantro etc)
6. Serve in pasta bowls over a bed of couscous.