Wednesday, May 14, 2014

Icebox Chocolate Mosaic Cake, Pretty and Easy

Chocolate Mosaic Icebox Cake

I have been looking for this recipe for years, literally. Problem was the name I had for it didn't match anything out there in English. Turns out it's originally made more by Turks than Greek often under a completely different name.
Chocolate Mosaic Icebox Cake

I have a particular love of refrigerator cakes, but this like many others involves some raw egg. Which is rather taboo in the US, If you're a little worried, buy pasteurised eggs. If you're really worried, try subbing out some canned concentrated milk instead, and of course don't add additional sugar.


1 packet buttery cookies
1/2 cup butter, room temp
2 tbsp cocoa
2 eggs
2 tbsp sugar
2 tbsp orange juice (or orange liquor of choice)

The cookies should be like Petit Beurres, but something similar works, like what I used.

Break them up a bit, you will be making smallish slices so nothing big will be served, and nothing is worse than lots of little crumbs.

Mix eggs and sugar together until light in color.

Add in butter, cocoa, and orange juice.

Add in cookies, mix by hand.

Pour into plastic wrapped lined dishes. Make sure the plastic wrap is long enough to wrap around the entire thing.

Push down to flatten bottom and make sure it's filled everywhere.

Refrigerate 8 hours or overnight. Unwrap the bottom. Place serving dish upside down on top. Holding mold and plate, flip.

Remove mold and plastic wrap.

Chocolate Mosaic Icebox Cake
Chocolate Mosaic Icebox Cake 

Trim the end to have the pretty side view.

Thursday, May 8, 2014

This is not a French Omelettle: the wrong way to make a good Omelettes with Gruyère and chives

For such a simple dish there are so many strong opinions when it comes to omelettes. Mine are in many opinions, very wrong.

Here's how

I barely beat my eggs, I want eggy flavor, not foamy flavor, foam'a place at breakfast is the coffee

I lighten my eggs not with milk or water, but egg whites. It improves the fluffiness with extra protein.

I cook my omelette on both sides. I personally like my whites cooked through, So be it, everyone is getting cooked.

I like a bit of color. If I'm cooking through, I might as well get the flavor of browning.

I serve folded over once. Ok so the three fold is probably more preference than anything else, but I like the even distribution of cheese the single fold seems to do better with.