Mocha Mayonnaise Cake with Chocolate Ganache

Posted on July 15, 2008 by Michie

My Grandfather loved Mayonnaise Chocolate cake –   He requested it quite often.  His way of eating it was not very “fancy” – he would put the cake into a bowl, pour fresh cream over top, until the bowl was about 1/3 full of it, and let the cake soak in the cream.  I remember his making it for us, taking me outside on the back steps, hiding from my Grandmother (who did not approve of eating anything this way), and my getting covered with chocolaty cream with a face full of crumbs.

My second memory was trying to make mayo cake by myself when I was about 8 years old.  However, I did not realize that whole wheat flour and white flour would change the cake.. and I forgot to put sugar.  It was bad bad bad.. and yet, my family still ate it (Smothered in ice cream, and whipped cream, it wasn’t all that bad.. I think :P).

I did get the recipe right, eventually.  And when I got older, I played around with it a bit.  The original recipe has 1 cup of water, instead of 1 cup of espresso.  I’ve tried regular, different strengths, and various flavored coffees, but the best flavor by far is a cup of strong espresso which adds a depth of flavor that is just amazing.  If you don’t have espresso, use a cup of very strong coffee.

I hope you enjoy this as much as I always have.

chocolatecake

Mocha Mayonnaise Cake with Chocolate Ganache

2 cups flour
1/2 cup cocoa
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup sugar
3/4 cup mayonnaise
1 cup strong espresso (or strong coffee)
1 teaspoon vanilla

Ganache
1/2 cup heavy cream
8 ounces bittersweet chocolate, finely choppedchoccakemixing
1 tablespoon unsalted butter

Sift together the flour, cocoa, soda and salt. Cream together the sugar, mayonnaise, espresso and vanilla.

Add the dry ingredients to the creamed sugar-mayonnaise mixture and mix until well blended and smooth.

Pour the cake batter into a greased and floured cake pan (9- x 13-inch pan).  Bake at 350 F for 35-40 minutes.**

Once the cake has finished, allow to cool in the pan for about 10 minutes, and the remove from the pan carefully and allow to cool on a cake rack.

While the cake is baking, make the ganache. 051091066_04

In a medium sauce pan (I prefer Saucier Pan), bring the cream to a simmer, and then remove from heat.  Add in the chocolate and butter, and whisk until smooth and shiny.  

Spread the ganache over the cake as evenly as possible, and allow to set. 

**If you are going to make this as a layer cake, bake at 350 for about 25-30 minutes.  You may also need to make a bit more of the ganache, to cover all the layers.

Notes:

  • Use Miracle Whip instead of mayonnaise– it gives the cake a tangy flavor that is really good.
  • Sprinkle the top with chopped pecans and shredded chocolate
  • Make 2 batches of the ganache.  Set aside one batch for the cake, and use the other to dip fresh strawberries.  Place the strawberries on top of the cake in a pretty way — or do this with black cherries (pitted, of course).  Mmmy goodness.
  • Replace the espresso with water, if you are not into the coffee flavor.
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Orange & Lemonade Vodka Slush

Posted on July 10, 2008 by Michie

This drink is one my mother used to make for parties, summer family-style weddings, showers, etc.   The adults always enjoyed it (and so did we kids ;) ).

This is absolutely wonderful on a hot summer day.  Enjoy!

Orange & Lemonade Vodka Slush

4 Cups Sugar

6 Cups Water
750ml Vodka
2 12 ounce containers of Frozen Orange Juice

1 12 ounce containers of Frozen Lemonade
7-Up, Sprite, or Gingerale

Make a simple syrup:  Add the sugar and water to a sauce pan, and bring to a boil.  Allow to simmer for 3-4 minutes.  Remove from heat, and cool completely.

In a large mixing bowl, mix together the orange juice and lemonade concentrate.  Add in the vodka, and stir well to mix.  Add the simple syrup.

Put in a large container, and put into the freezer.  Allow to freeze at least 24 hours.

To serve this, use 1/3 Vodka Slush to 2/3 7-up, Sprite or Gingerale. Garnish with a slice of fresh sliced oranges or lemons.

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A Year Already!!

Posted on July 9, 2008 by Michie

confetti

 

It’s been a year since I started This Food Thing!!

I started this blog for a few reasons…

The first is because a friend urged me into it, knowing that I like to cook, and thinking others may be interested in the foods and recipes I use and create.  I balked a bit, had a false start, and then began this blog in earnest a year ago.  Thank you for pushing me into it.

The second reason: I wanted a repository for the recipes I use, and create.  At some point, it is this collection of recipes and little anecdotes that I would like to give to my child – a memory of the foods he has grown up eating.  I have memories of different foods from my own childhood that I wish I had recipes for, but moving away from family, and various other departures have not made that possible. I’ve always wished I had recipes from aunts, uncles (yes, my Uncle Jim liked to cook), my grand mothers, and great grand mothers, and friends of the family.  Someday, when my son is older, I’ll create a cookbook, of sorts, just for him, using this blog as my memory, and guide.

I just want to say ‘Thank you’ to everyone who reads, visits, comments and tries the recipes.  I hope you continue to find something here that sparks your interest, perhaps gives you new ideas, brings back a forgotten memory of your own, and makes your palate happy.

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Garlic & Parmesan Pita Chips

Posted on July 8, 2008 by Michie

 

pita_chips 

 

Garlic & Parmesan Pita Chips

2 Pita bread pockets
2 tablespoons olive oil
2 cloves garlic, minced fine
1/4 cup shredded parmesan cheese
1 teaspoon Salt

Heat your oven to 400F. 

Cut the pita bread into 8 triangles, and then split them apart.  Place them evenly on a baking sheet.  I like to place them inside down. pita bread

In a mixing bowl, combine the oil, garlic and salt.  Brush over one side of the pita triangles, and then sprinkle with the parmesan.

Bake in the oven for 6-8 minutes, or until the pita triangles are golden brown.  These can burn pretty easily, so keep your eye on it. 

Variations:

This is one of those recipes where the only limit is your imagination.  There are hundreds of combinations:

  • Black pepper, garlic salt, dried basil, dried chervil
    Cajun seasoning, ground cumin
    Sesame Seeds
    Prepared Italian Dressing, parmesan & sesame seeds
    Lemon Pepper & Garlic
    Basil & Pine Nuts, with Parmesan

Notes:

I like these chips as is, but they are great for all kinds of dips

Crumble these up, and use in place of croutons in salads

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Fresh Grilled Pineapple with Hazelnuts, Nutella & Marscapone Cream

Posted on July 5, 2008 by Michie

Since I’ve been on easy-quick summer recipes this week,pineapple-small I thought I would share this recipe with everyone.  This particular recipe, though, is not my own.  I was given the basic recipe – ingredient list on a post-it note, and verbally told how to make this recipe while standing in line at the DMV a couple of summers ago.  I’ve since found out that the recipe is the same/very similar to the one presented by Giada De Laurentiis, from the show "Everyday Italian", on the Food Network.  The recipe I have is very similar, so it very well could be her recipe. My prep method was a bit different –  I would never use a microwave here – too little control for me for this application.

When I first tasted this combination of pineapple and Nutella, I was in heaven.  It is a bit rich, so serving size is small, serving between 12 & 16 people. 

Another thing I like about this recipe is that everything here can be prepped outdoors.  I’ve made this all outside, with anything that needed heat done right there on the grill.  Adjust the coals or gas to suit, and you are all set.  No need to heat the house whatsoever.  If you are crafty enough, you can also make this recipe on a camping trip, as long as the pineapple are prepped before hand, and everything is measured out into small bowls and kept cool.

nutella

And then of course, there is the Nutella. 

Heaven in a jar. You just cannot go wrong with .. well… anything and this stuff. 

I could almost eat it on mushy yellow wax beans or cooked slimy spinach. 

Almost ;)

 

 

Fresh Grilled Pineapple with Hazelnuts, Nutella & Marscapone Cream

Grilled Pineapple with Nutella,  Recipe courtesy Giada De Laurentiis from Everyday Italian

2 pineapples, peeled, cut crosswise into 1/2-inch-thick slices and core removed
2/3 cup mascarpone cheese, room temperature
1/2 teaspoon vanilla extract
2/3 cup chocolate-hazelnut spread (recommended: Nutella)
6 tablespoons whipping cream
Olive oil
3 tablespoons chopped toasted hazelnuts

Prepare the outdoor barbecue to medium-high heat. If you do not have a barbecue, you can use an indoor grill pan set to medium high heat. Lightly oil the grill. Grill the pineapple slices until heated through and beginning to brown, about 3 minutes per side. It’s important to leave the pineapples on the grill, untouched so that you can create the grill marks.

While the pineapples are cooking, whisk the mascarpone and vanilla in a small bowl to blend. Set aside.

Combine the chocolate-hazelnut spread and cream in a small bowl and stir to combine. Place in a microwave on high for about 2 minutes, stirring every 20 seconds to blend well. Alternatively, you can combine the chocolate-hazelnut spread and cream in a small saucepan, set over low heat, and cook for about 5 minutes, stirring constantly. Heat until satiny smooth and easy to pour, about 3 to 5 minutes.

Transfer the pineapple slices to a large platter. Drizzle the warm chocolate-hazelnut sauce over.

Dollop the mascarpone mixture atop. Sprinkle with the hazelnuts and serve.

My notes:

This is really good with grilled peaches, nectarines, plums, or other fleshy fruit.  I’d like to try this with thick slices of kiwi, or mango. 

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Tabouli

Posted on July 3, 2008 by Michie

Tabouli is a Middle Eastern dish that I became aware of at a party given by some friends, who had it catered from a Middle Eastern restaurant.  I immediately loved the creamy texture of this salad, with the delicate flavors of the tomatoes and spring onions.

This salad is great for summer picnics, barbeques – it can be served as a side dish, or as an alternative dip for chips.

I also like this wrapped up in thin slices of roast beef, or leaves of lettuce for an easy lunch.

I usually prepare this in the traditional way, with slight variations when I feel the need. I sometimes add in finely chopped red peppers, or hot peppers.  And I’ve made this without mint or parsley – This is great with basil, or with cilantro.  The cilantro version is fantastic with refried beans, or as a topping with tortilla soup.

bulgur couscous
Fine Bulgur Wheat Couscous
quinoa pastina
Quinoa Pastina

I tend to use instant couscous, instead of bulgur, because of the ease of prep. I’ve also tasted tabouli made with quinoa, as well as pastina, giving the salad a different flavor and texture.

Enjoy!

Tabouli

2 cups fine bulgur (or use couscous)
2 cups very hot water
1 cucumber, peeled, seeded and diced tabouli
3 Roma tomatoes, seeded and diced
1 Red onion (Or, for traditional, use Scallions)
1/4 cup fresh mint, chopped fine
2 cups fresh parsley, chopped fine
1 clove of garlic, minced fine (you can leave this out 1/2 cup fresh lemon juice
3/4 cup olive oil
1 teaspoon of salt (or to taste)
1 teaspoon pepper, freshly ground

If you are going to use the bulgur, soak it in the hot water for about 30 minutes, and then drain.  If it is overly wet, squeeze dry.

If you are going to use couscous, prepare as directed — usually 1 cup of water to 1 cup of couscous.  Bring the water to boil, add the couscous, and remove from the heat, allowing it to sit for about 5 minutes.

Combine the couscous, cucumber, tomatoes, onion, mint and parsley together.  In another bowl, combine the garlic, lemon juice, olive oil and then mix together with the couscous-vegetable mix.

Refrigerate, and allow the flavors to meld for about 2 hours.

You can serve this either chilled, or at room temp.  Keeps for 3-5 days, refrigerated.

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