Tofu Molten Lava Cake500 House Foods recently partnered with season one winner of FOX’s hit cooking competition series for kids, “MasterChef Junior,” Alexander Weiss, and he’s been busy in the kitchen creating a sweet dessert that incorporates House Foods’ tofu – perfect for Valentine’s Day.

  • 4 tbsp unsalted butter, plus extra for the molds at room temperature
  • Unsweetened cocoa powder, as needed (for the molds)
  • 1 heaping cup semisweet, or bittersweet chocolate
  • ½ package House Foods Premium or Organic Tofu Medium Firm, pressed dry
  • 2 large egg yolks
  • ¼ cup sugar
  • ¼ tsp salt
  • 2 tbsp all purpose flour, sifted
  • Powdered sugar for serving
  • Optional: Whipped cream, ice cream, or fruit compote for serving
  • Preheat your oven to 450 F, and position a rack in the center of the oven. Lightly butter your ramekins and line with cocoa powder. Tap out the excess cocoa powder, and set the ramekins aside.

Preheat your oven to 450 F, and position a rack in the center of the oven. Lightly butter your ramekins and line with cocoa powder. Tap out the excess cocoa powder, and set the ramekins aside.

Fill a medium pot with about 2 inches of water and place over medium heat and bring to a simmer. Place a heatproof bowl over the simmering water, making sure that the bottom of the bowl doesn’t touch the water. Add in the chocolate and butter, and melt, stirring often with a spatula. Set aside to cool once melted. Blend together the tofu, egg yolks, and sugar in a blender until smooth, making sure to scrape down the sides of the blender a couple times.

Tofu Molten Lava Cake_1_300
Fold the tofu mixture into the chocolate and butter mixture. Add in the flour and salt, and fold until combined well. Divide evenly into the ramekins, filling them about ¾ of the way to the top. Place on a baking tray and place in the oven. Bake for about 14-16 minutes, or until the cakes are browned on the sides and top, and the center still a bit wobbly, but not raw. The cakes should be runny in the center, and set on the outside. Immediately turn out onto your plate and sift over some powdered sugar over the top. Garnish with toppings of your choice. (Unmolding the cakes is an optional step, you may serve in the ramekins with caution, as they will be hot.)

*Yield 5 servings

 

 

 

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A conversation starter: Homemade ravioli

Crazy busy as our lives are, I manage to get homemade meals on the table every evening (with the occasional, opt out).

MenuPlanning450What is essential in ensuring this happens is my meal planning. Part of my weekly ritual, my meal planning gives me the opportunity to shop for all the weekly essentials at one time, while easing the stress of figuring out what to have for dinner every evening. This is especially helpful while I’m in the midst of ensuring everyone is where they need to be in the after-school hours.

 

Admittedly, even with a homemade meal, we don’t always eat dinner together during the week. Addie’s late swim practice means she doesn’t arrive home until after 7 pm. This, however, gives her the chance to eat with her Dad, when he arrives home from work.

As they sit down, and I’m busying myself with tidying up the kitchen and making sure everyone else has has homework completed, I hear the two of them chatting away.

“How was your day, Daddy?” she asks of him. She then offers up a play-by-play description of her day, including every set she swam at the pool. The other kids pop in and out of the discussion, making it, at some times, a bit of a circus, as they try to capture a bit of Dad’s attention before they’re all herded off to bed. At times it seems hectic, but at least there is some connection and conversation between dinnertime — even if we don’t always eat together.

Then there are the days when mealtime is a bit less harried – Sunday.

A few weeks ago, our Sunday Supper was particularly lively. Not only did we each have something to share with the family, but it was the happenings during the day that made the dinner even more fun.

It was homemade pasta night.

KeelyPasta400X338We’ve been making pasta on and off since receiving a Marcato Atlas 150 for our wedding, nearly 14 years ago. When the kids were old enough, they happily participated in the process, helping crank out strand upon strand of fettucine, cappelini, and pappardelle.

This time, however, we were venturing into new territory – ravioli!

The Marcato Ravioli Tablet, was a recent addition to our kitchen. I was excited about giving it a try – but honestly, less than excited to have a cacophony of “can I helps” in the kitchen with me. My pasta making isn’t always perfect — I needed to focus, and get the hang of it myself, before I welcomed a bit of mayhem, and “I want to try,” into the kitchen.

In the end, there was too much excitement about the ravioli making, that I couldn’t banish everyone from the kitchen. So I took to the Marcato YouTube channel for some inspiration, and found a wonderful collection of videos to choose from, so I quickly got down to making it.


 

It was an assembly line at our table. The twins took turns cranking out the pasta sheets, while the other helped place the sheets on the form, and place the pork ragu filling inside. Then, came the rolling out of the shapes. Oh, they couldn’t wait for dinner.

RavioliReadytoRollRavioliRoll_1

 

When dinnertime arrived, the family was abuzz with excitement over how delicious the ravioli would be. During dinner, the conversation was quite lively as they all recounted their own method for making the ravioli. In the end, the kids began questioning each other how many they had eaten, as they were readying to claim those still on the serving platter. With only a few more on the table, Grayson tried to quietly slip two more onto his plate. That brought about screams of “no fair!”

Aside from this minor “food fight,” the discussion turned to what we should fill ravioli with next time we made it – cheese, squash, or spinach, all interspersed with a bit of knock knock jokes, updates on test grades, and a rundown of what happened in class this past week.

Sunday dinner is always a fun time to talk about everything that happened during the week, and it appears as if it is also a great time to discuss everyone’s methods of cooking the Sunday Supper.

 

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Pork Ragu

February 1, 2017 Main Meals

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This delicious pork ragu recipe is easy to make and enjoy in so many ways. Use in sandwiches, top pappardelle pasta, spoon over polenta or risotto, or use as a filling for homemade ravioli, it is delicious any time of the year. 2-3 Tbsp olive oil 2-1/2 lb. boneless pork loin 2 tsp salt 1 […]

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Spain and its Vinegar: A Look at Pedro Ximénez Vinegars

January 11, 2017 Blog

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It has been a while since I traveled to Spain, but the memory of my visit still remains with me – in my mind, and on my plate. Seville is a city that creeps up on you. Quiet and unassuming, then exploding with life. Museums, people, culture, flamenco all tumble down on you, almost too […]

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Nana’s Dressing

January 11, 2017 Recipes

Salad

Make a springtime salad. Go for a walk, and bring a basket. Look for Miner’s Lettuce growing in the shade. Snap the stem carefully. The whole leaf and stem are good to eat and full of vitamin C. Take your basketful home. Wash it well and toss with Nana’s Salad Dressing. Actually, Nana’s Salad Dressing […]

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It’s a New Year: It’s time for some ‘Homemade Homemade’

January 6, 2017 Blog

The Marcato Marga

As the new year arrives, so too has a new opportunity. Recently, the Marcato Marga Mulino Grain Mill arrived in the mail, and, with the dawn of a new year, we’re excited to experience how the mill will help our family take the next step in making more healthy food choices. We have always focused […]

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Classic Cheese Fondue

January 4, 2017 Appetizers

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Great for a party, or enjoyed with your family, this delicious cheese fondue recipe will transport you to the mountains of Switzerland! 1 clove garlic 1-1/2 cups dry white wine 1 Tbsp lemon juice 1/2 lbs. grated Emmentaler Swiss Cheese 1/2 lbs. grated Natural Gruyere Swiss Cheese 3 Tbsp flour pepper and nutmeg to taste […]

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Peppermint Pinwheels

December 16, 2016 Christmas

pinwheelcookies

These festive holiday cookies are made even more tasty with the addition of peppermint. Perfect for giving to Santa, or just eating yourself! 1 large egg 1 teaspoon peppermint extract 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt Red food coloring paste or gel Beat butter […]

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Peanut Butter Fudge

December 5, 2016 Candy/Confections

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My grandfather used to make batch after batch of different types of fudge for the holidays, and keep them cold in the breezeway of his home. We’d enter the house, and be welcomed by trays of fudge awaiting delivery to family and friends. Our favorite was always the peanut butter variety. 1/4 cup roasted unsalted […]

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For the Love of Coffee: Giving Decaf Another Chance

November 30, 2016 coffee

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A guest post from Andrea Piccolo, Brand Manager, Swiss Water Decaffeinated Coffee Company Inc. Families are busy. But it’s “good busy.” Between making mud pies and real pies, coloring books and washing away scribbles on the wall, our homes are full of activities. To be ready to take on a full day, many of us […]

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