Last week, I made fish tacos and zucchini slaw. Which is much better than normal slaw because it involves less cabbage. By which I mean no cabbage (The only good cabbage is red cabbage. Made the German way. By which I mean, from a jar and by my mother).
Since it was last week, some of the instructions might be a little bit forgotten. But the two recipes that I stole flavoring and cooking times from are here:
Also, when I opened up my photo files, I realized that 80% of them were super blurry. My bad. I tried to salvage them with mad photo editing skillz, but as you can see, I wasn’t that successful.
So I’m getting better at taking fancy food pictures, by which I mean I applied a dopey looking edge blur effect and still couldn’t be bothered to move my random kitchen crap out of the way. I’m getting there.
Ok, so obviously this cake won’t be a tier of any traditional wedding cake, but I’m still including this cake as part of the Wedding Cake Chronicles because 1) I may use this chocolate cake recipe in the real thing, and 2) I’m contemplating making some other extra cakes for the wedding as alternative options/to accommodate more people than a 3-tier cake can feed.
With that out of the way, I must say: this cake was fucking delicious. But there’s a reason I’ve named it the coma cake–it was ridiculously rich. The first few testers took overly ambitious slices and we all ended up needing afternoon naps. The inspiration for the construction of this cake came from this blog post, though I made some adjustments to the cake recipe, used my own ganache recipe, and used a variation of the Swiss buttercream from my last post. I preferred this chocolate cake over the last one I made–whereas I thought the last one was a bit dry, this one was moist, fudgy and delicious. I’m a little concerned that said moist fudginess means it will not hold up well as a stacked wedding cake, but I will explore that issue later.
I swear, I do eat and cook things that aren’t seafood. But baked chicken mostly involves me putting spices on a chicken thigh and sticking it in the oven for 45 minutes. And steak involves a super hot pan and some butter, but not much else. None of these things seem blogworthy. Hence– most of my recipes involve seafood.
Today you get a one day only, special surprise deal: two blogs for the price of one. Basically, I’m lazy and forgot to blog the original recipe when I made it, but have lots of pretty pictures that shouldn’t go to waste. This happens to me a lot (RIP enchiladas, stuffed pork chops, and black bean burgers photos which will never see the light of day because I took the photos too long ago and can’t remember the ingredients/instructions). As a result, you get both my scallop recipes at once.
Here’s a quick one for a hummus recipe I approximated last month. I didn’t have any tahini, but I had sesame oil, and it turned out pretty good. I’ll try to post something fancier than this soon.
- 1 can chickpeas, drained and rinsed
- 1 Tbl lemon juice
- 1 Tbl sesame oil
- 1 tsp cumin
- 1 oz olive oil
- 1 clove garlic
Put everything in a blender or food processor and puree. Serve with pita or something.