Workday Gourmet

Chocolate cake is a bit like pizza sauce, not hard to make tasty, but hard to make special. This is my take on black forest. This is a soft sponge that doesn't require whipping eggs. The chocolate isn't overpowering. The cake itself should have just a hint of tartness, and a hint of what's-that spice. Your friends won't quite know exactly what's in it, but they'll know it's good and it's not like the other chocolate cakes they've had. This recipe is inspired by the question - what can I do with yogurt flavors I don't love? We all know someone that doesn't love vanilla yogurt. I happen to have some cinnamon vanilla Chobani from my Costco variety pack when the question came up. I have since tested the same recipe on strawberry, raspberry, and cherry yogurt. All work very well in a chocolate cake! Just one more thing you can do with any 5oz cup of yogurt - make a healthy light dessert! Ingredients: dry ingredients: 1/2 cup all purpose flo

This is a faster way to make Tarte a la Moutarde (French Tomato and Mustard Pie). By using the tarte tatin method, you can reduce the cooking time by applying direct heat to the tomatoes, and skipping the par baking step altogether. Most importantly, it allows me to use extra tomatoes (my favorite part of the whole dish), without having to worry about soggy crust.  I'm making mine with Campari tomatoes. They are sweet and flavorful, but not sinfully expensive. I don't have the heart to cook those beautiful heirloom tomatoes. It feels like cooking sashimi cut fish. halved tomatoes retains juice well. Tomato juice will be mostly trapped between tomato skin and layer of melted Parmesan cheese. You'll have a wonderfully moist and flavorful tart that's still perfectly puffed. Ingredients: 6~8 campari tomatoes, halved 1/4 cup grated Parmesan 2 tbsp mustard 1 tbsp extra virgin olive oil 1 tsp herbs de province 1 tsp fresh basil 1 sheet puff pastry or pie doug