Skip to main content


Showing posts from July, 2017

Hard Boiled Eggs?

Are they still hard boiled eggs if the water isn't boiled? Or would you call them Sous Vide hard eggs? Well I guess this is really just a philosphical question. The end result is that you get an egg with a nice firm, but fluffly and perfect yolk center and a lovely white. It was simple enough.

Sous Vide Eggs


Heat water to 195. Gently add eggs. Cook for 20 minutes. Remove eggs and place in ice water.  Crack shells and place back in water for a few seconds to easily remove shells.

Easy peasy. Yes you can have hard boiled eggs in less time by cooking them the traditional way, but will they be cooked perfectly - maybe yes, maybe no. I 'd rather go with the sure thing and use the Sous Vide.

And yes I know I've been slacking. It's the summer and I've been crazy busy. I've been cooking, just not posting.

Chocolate Macroon Cake

OK don't get me wrong this cake was moist, chocolately, but the ganache was definitely not as represented in the original recipe. It did not get creamy and look like frosting. Quite frankly I'm not sure how it would ever look like that given the ingredients.

Chocolate Macaroon Cake (Adapted from Bon Appetit)

1 c coconut oil
1/4 c cocoa powder, plus extra for pan
5 oz ground almonds (almond meal)
8 oz semisweet or bittersweet chocolate, coarsely chopped
1 t kosher salt
1/2 c coconut (I used sweetened)
6 eggs
1/2 c sugar
1/2 c brown sugar
2 t vanilla

4 oz semisweet or bittersweet chocolate
1 T agave
pinch Kosher salt
1/2 c unsweetened coconut milk

Line a 10" springform pan with parchment and grease sides.  Dust with cocoa powder. Heat chocolate, coconut oil in a small saucepan. Remove from heat and let cool. In a bowl mix together almond meal, cocoa powder, coconut, and salt together; set aside. Beat eggs with whisk attachment until well combined. Add sugar and va…