Yotam Ottolenghi’s Cauliflower Cake

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Since its release in 2014, one recipe from Ottelenghi’s Plenty More has been receiving an awful lot of attention – cauliflower cake. It’s one of the first recipes I bookmarked as well, and it only took me about 18 months to get around to making it. Sadly, for me, that’s not too long.

I was so intrigued by this recipe, mostly because here in the U.S. anything with “cake” in it is expected to be sweet and is reserved to dessert or the occasional breakfast. This cake, however, adorned with beautiful purple onion rings, clearly this  was a different story. This brave  cake was not going the route of cowardly zucchini bread where the cook takes care to hide vegetable’s flavor beneath layers of sugar, spice, and butter.  Continue reading

thursday things – oreos, cheerios, and a giveaway

strawberry oreo

I got my hands on some fancy Strawberry Shortcake Oreos and I have to say… they didn’t suck. They have a super artificial sweet scent that reminded me of my childhood. I would have lived inside that strawberry-scented bag but instead I just pulled the Oreos from their delightful-smelling home and devoured them. Dipped in milk they tasted just like Crunchberries (which I took as a good thing). Continue reading

Sansa’s Lemon Cakes (a Game of Thrones recipe)

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It’s that time of year again, everyone. Summer may be right around the corner, but winter is definitely coming my friends! Those of you familiar with the popular Game of Thrones show (or books) will know all about lemon cakes, which are constantly referred to as Sansa Stark’s favorite treat.

These cakes hail from Tom Colicchio who created them for a 2011 Game of Thrones food truck pop up. The cake is light, springy, and filled with refreshing lemon flavor and cooking it in a water bath turns the bottom (which turns into the top) becomes a smooth, tangy custard.

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These cakes are adorable and can be turned out onto a plate to look fancy or simply eaten with a spoon out of their baking dishes!Make them ahead of time and serve them as a stress-free dessert while you watch Game of Thrones this Sunday!

I’m not sure if these are the same lemon cakes Sansa eats, but I am sure that she would definitely devour them!

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sansa's lemon cakes

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6 cakes

Ingredients

  • 6 four-oz. ramekins (I used these adorable mason jars )
  • 1 9-by-13-inch baking dish
  • Butter and sugar, for the ramekins
  • 2 medium lemons, zested and juiced
  • 2/3 cup buttermilk, room temperature
  • 2 large eggs, separated, at room temperature
  • 3 tablespoons + 1 teaspoon all-purpose flour
  • 1/2 cup white sugar
  • 1/2 teaspoon salt

Instructions

  1. Preheat the oven to 300F degrees. Rub the inside of the ramekins with butter and pour a teaspoon of sugar into each, tipping the ramekin around to cover all the sides. While preparing the recipe, put a saucepan of water over medium heat until steaming.
  2. Zest both lemons using a microplane grater. Juice both lemons into a small container (you will probably have more juice than you need).
  3. In a small bowl, sift together flour, salt, and sugar; set aside.
  4. In a medium bowl, whisk together the buttermilk, egg yolks, lemon zest, and 2 1/2 tablespoons lemon juice, whisking to combine.
  5. Add the flour mixture and whisk until smooth; set aside.
  6. In a separate bowl, beat egg whites with an electric beater until soft peaks form. Carefully fold the egg whites into the lemon batter in two additions.
  7. Evenly divide the batter between the six ramekins, and place each into the 9 by 13 baking dish with space in between.
  8. Very carefully fill the baking dish with water until the water line reaches halfway up the sides of the ramekins and cover the pan tightly with foil.
  9. Carefully transfer the pan to the oven and bake until the cakes are almost firm (about 25 minutes).
  10. Remove foil and bake until the cakes are golden, soft, and springy (about 15 minutes longer).
  11. Use tongs to remove the ramekins from the pan and cool slightly before serving.

Notes

* If you're worried about transferring a water-filled pan to the oven, you can also pull your oven rack out a bit, place the 9 by 13 dish on it, and then add the water and cover with foil.

* You can serve these warm or chilled. You can also make them in advance, chill them, and then reheat them gently in the microwave (50% power for about 15-30 seconds).

* The unmold much sturdier if they are chilled prior to unmolding.

* If you have a hard time removing the cakes from the ramekin, just run a knife around the edge of the dish to loosen it.

* You can also serve these still in the ramekins with a spoon (so the custard is at the bottom of the dessert instead of the top).

http://wee-eats.com/2016/04/19/sansas-lemon-cakes-a-game-of-thrones-recipe/

[ recipe source: Game of Thrones ]

thursday things – powerpuff girls, freshybag, cookie monster, and more!

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Apparently they just brought the Powerpuff Girls back and I’m so pumped I can’t even handle it. To promote the show’s return, Cartoon Network launched a “Powerpuff Yourself” site where you can create your own Powerpuff avatar and I gotta say, it’s pretty spot-on, if I do say so myself.

I found the scientific reason behind why pineapple can burn my mouth… because, apparently, it’s eating me. The good news is, you can negate the effects of this chemical by cooking it! Which is perfect, because it gives you the excuse you’ve been looking for to make some grilled pineapple upside down cake!

M&Ms released three new flavors, which seems unnecessary to me since they already have the best flavor (peanut butter).

Chrissy Teigan is my new favorite person on twitter.

I received a new lunch box from “FreshyBag” to test drive. It was perfect timing, since my old lunch box happened to be MIA, so I was happy to take it for a spin.

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What I liked:

  • Multiple compartments – The bag has two compartments which is nice if you’re like me and enjoy keeping things separate and organized.
  • Compact – While roomy, the sack easily folds to a small size when empty. In fact, one of my co-workers enjoyed hiding it from me when I forgot it at work overnight. (It was inside another sack!)
  • Keeps things cool – On average, mine stayed cold for about 6 hours and cool about 8 hours.
  • Lifetime guarantee – It’s hard to find any company these days that stands behind their products for a few months let alone for a lifetime.

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What I didn’t like:

  • While plenty roomy for the average person, it doesn’t fit my current tupperware containers which makes taking last night’s leftovers to work a bit difficult. It fit a small sized frozen entree in the bottom portion but JUST BARELY. Some mashing was required.
  • The upper compartment’s zipper location limits storage space. While the compartment itself is roomy, the opening to put things into is less so which can make it awkward when adding and removing things.
  • While I like the dual compartments for organization, if you have to split cold items between the two compartments you’ll need two ice packs instead of one
  • Zippers – The zippers were stiff when it first arrived and both zippers broke within two weeks of use. That being said, they do have a lifetime warranty so they would absolutely exchange it for a new one.

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The lunch box itself is a pretty good lunch box, but I don’t think I will end up using it for my day-to-day. I think it’d suit Mr. Eats well, since he like to take a smoothie, some drinks, and some snacks every day.

Well, the 90’s are officially over and so is the whole “low fat” movement so take a hike skim milk, because whole fat is in again.

The Cleveland Indians are slinging a Froot Loop hot dog because, well, it’s the Midwest so why not?

I would very much like to go to France and stay in Julia Child’s home. Who wants to go with me? We can all split the bill!

This iPhone commercial featuring Cookie Monster wakes up my “Hey Siri” which is extra funny because even I can’t get “Hey Siri” to work. Figures. It also happens to be the only commercial that I actually rewind the DVR to watch.

Baked, Occasionally – Coconut Sheet Cake

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It’s the first Monday of the month, and you know what that means! Time for another #BakedOccasionally, when my good friend Shannon from A Periodic Table and I team up to make something delicious from the latest book from New York’s Baked bakery – Baked Occasions. Continue reading