Luscious & Warm Hazelnut Crusted Goat Cheese

And dinner too. Last night, was a bit of a rush. But there was still so much goat cheese in the fridge, that luckily Jeff was able to pull together dinner, while I pulled together the simple salad with the goat cheese rolled within a thin layer of finely crushed hazelnuts.

Okay, so Jeff did have some help from some sockeye salmon which were already in a marinade in the freezer, and did I forget to mention that the dinner guests a couple nights back brought an entirely enormous laundry basket overflowing with fresh produce from the garden? Yes, the garden! The new potatoes and gorgeous carrots we consumed for dinner were just the tip of the iceberg. Dessert was a scoop of dreamy, creamy peach, cinnamon, and port ice cream.

Encrusting the goat cheese and pairing it with a strong green, like spinach or arugula, and with an acidic vinaigrette like lemon, honey, and olive oil is simple and quick too.  Finely chop hazelnuts in the food processor. Roll the goat's cheese in the hazelnuts. Just toast the outside in a preheated, nonstick pan, for approximately thirty seconds, plus or minus. Keep an eye on it, as it will burn quickly. Be ready to eat!






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super moist chocolate cake & to-die-for nutella frosting

There is absolutely nothing that can be said to make me stop you from liking this cake. I suppose it is possible for you to like the nutella frosting more than the cake itself, but that remains to be seen. It truly is to-die-for. You don't have to take my word for it. But you should. The only thing wrong with this recipe, is that you probably haven't tried it yet because you are still licking the screen, and I really can't help you there. I'm still dealing with withdrawal. No it doesn't look like much, but a little mouse, aka husband, thought that he would generously get me a piece of cake before I had taken pictures of it. How thoughtful. Well, for me, and perhaps not so much for you, since it doesn't look quite as pretty as it really, truly was. And you know, Jeff was being helpful since pregnant women are supposed to eat their greens and all. Yes, there is some sautéed puréed spinach in this cake. If you can taste it, you have issues. Serious issues. Even Dad can't taste it, and that is of nearly epic proportions. I can't really blame Jeff for taking a few pieces of cake out of the pan, as he did also enthusiastically frost the cake. Yes, that means he got to lick the beater. Not that I ever, ever, do such a thing, but I slightly envious of someone who does. Super Moist Chocolate Cake & To-Die-for Nutella Frosting Ingredients: 2 cups flour 1 cup sugar 3/4 cup cocoa 2 tsp baking soda 1 tsp kosher salt 2 eggs 1 cup buttermilk (or make your own) 1/2 cup canola oil 1 cup boiling water including a shot of espresso, or a cup of coffee 1 tsp vanilla 3 tbsp steamed and very finely pureed spinach (I keep a container full in the freezer) 1. Pre-heat the oven to 300 degrees Fahrenheit. Yes, this seems low, but will help to keep the cake from rising in the middle and cracking. 2. Grease or spray a 9x13 baking sheet. 3. In a large mixing bowl, combine the flour, sugar, cocoa, baking soda, and salt. 4. Add the eggs, buttermilk, canola oil, coffee, vanilla and spinach to the dry ingredients before mixing. 5. Mix together just until combined. 6. Pour into the prepared baking pan, and place into a pre-heated oven. 7. Wait 60 minutes, or until an inserted toothpick comes out clean. To-Die-for Nutella Frosting Ingredients: 1 cup nutella 1 tbsp softened butter 1 cup icing sugar 1/2 cup heavy/whipping cream 2 tsp vanilla 1. In an upright mixer with a whisk attachment or food processor, thoroughly combine the nutella with the butter. 2. Slowly add the icing sugar, and scrape down the sides. 3. Add the heavy cream, and the vanilla. Combine. If the frosting appears too thick, add a touch more cream. 4. When the cake is cool, ice the cake carefully with a spreader. This frosting will be thick, but not so thick that it is impossible to ice the cake. 5. Enjoy!
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tangy halibut with garlicky lentils and steamed spinach

Cooking, and not just chopping, doesn't get much easier than this simple fish recipe. There are loads of similar recipes, but this one is good when you crave something sweet and tangy, without any chili heat. Starting with the lentils, thoroughly wash 1 cup of French green lentils. Using a medium saucepan with a lid, bring the lentils, 2 halved cloves of garlic, and 2 1/2 cups water to a boil. Immediately lower the heat to low, and cover. Cook for another 1/2 hour, or until tender. Season, and drain. For the halibut, preheat the oven to 400 degrees F. In a small bowl, mix together 1 tbsp (or equal amounts) each of honey, miso, and hoisin. Spread it on the halibut (or any white fish, or salmon). Bake on parchment paper for 8-10 minutes, depending upon the thickness of the fish. Serve with lentils, and steamed spinach. Tasty, and you don't need to knock yourself out.
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