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Iron Chef: Decadence
Feb. 15th, 2004 05:10 pmSo the theme for this month's Iron Chef Family Dinner is "Decadance." In the spirit of that, I've essentially been cooking for 24 hours. I've made 2 items:
1. Chocolate Carrot Cake with Ganache Frosting (I made this 4 layers to emulate a local restaurant's "Seriously Big Chocolate Cake" which always feels naughty.) I tried to write "decadance" on the cake with a knife, but it didn't really show up, so I threw cocoa powder and powdered sugar all over it. All told, with the four layers, this cake contains over a pound of Baker's chocolate and roughly a pound of honey.
And ganache is hard to work with if it hasn't reached room temperature. At one point I was actually icing the cake with my fingers. Fun, but messy.
2. Puff pastry Bruschetta with Asparagus, Feta, Coriander Chutney and Creamy Portabella Sauce. These didn't work as I expected them to, which pretty much rules out me ever trying to use puff pastry again.
Pictures?
( Read more... )
1. Chocolate Carrot Cake with Ganache Frosting (I made this 4 layers to emulate a local restaurant's "Seriously Big Chocolate Cake" which always feels naughty.) I tried to write "decadance" on the cake with a knife, but it didn't really show up, so I threw cocoa powder and powdered sugar all over it. All told, with the four layers, this cake contains over a pound of Baker's chocolate and roughly a pound of honey.
And ganache is hard to work with if it hasn't reached room temperature. At one point I was actually icing the cake with my fingers. Fun, but messy.
2. Puff pastry Bruschetta with Asparagus, Feta, Coriander Chutney and Creamy Portabella Sauce. These didn't work as I expected them to, which pretty much rules out me ever trying to use puff pastry again.
Pictures?
( Read more... )
