Valentine’s Day Plans
Feb 13th, 2008 by Sylvia
My plans mainly include cooking something warm for my ailing sweetheart. He’s got this terrible chest cold that I’ve had for a week. My oldest daughter hasn’t been to school in over a week because she’s been so ill. She’s much better now. So am I. But DH is really just starting to feel bad.
Tonight I have made a pot of Split Pea Soup and rye bread. Tomorrow, I hope my sweetie can taste…. I am planning to make a Flourless Chocolate Cake for him.
Here are those recipes:
Split Pea Soup
Ingredients:
1/8 cup olive oil
3 quarts good chicken broth
1 onion, chopped finely
1 cup carrots, chopped finely
3 cups diced red potatoes, wash but don’t peel
1 # green split peas
1/2 tsp oregano
coarse salt to taste
black pepper to taste
Using a large stock pot, heat the oil and add the onions and carrots. Cook over medium heat til the onion is clear. Add the carrots, oregano, stock, peas and potatoes. Simmer til tender. Add salt and pepper to taste. Serve hot with chopped fresh parsley on each serving.
Flourless Chocolate Cake OR… Chocolate Cracked Earth…ooooohhhh……
This recipe is from Tyler Florence at FoodNetwork. I love that guy! He looks as if he is one of my sons! LOL! And most every savory recipe of his that I try, is a hit. This is one of the few sweet recipes of his I have tried, its a keeper.
1 pound bittersweet chocolate, chopped into small pieces
1 stick unsalted butter*
9 large eggs, separated
3/4 cup granulated sugar, plus 1 tablespoon
2 cups heavy cream, cold
Confectioners’ sugar, for dusting Preheat the oven to 350 degrees F. Butter a 9-inch springform pan.
Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 1-inch of simmering water until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs - this will keep the eggs from scrambling from the heat of the chocolate; then whisk in the rest of the chocolate mixture.Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 20 to 25 minutes. Let stand 10 minutes, then remove sides of pan.
While the cake is cooking, make the whipped cream. Whip the cream until it becomes light and fluffy.
Serve at room temperature dusted with confectioners’ and the whipped cream.
*Cook’s Note: Food Network Kitchens tested this recipe after this show was taped and determined that 1 stick butter is the correct amount.
Recipe by Tyler Florence
