Opera Cake

Like nothing I have ever tasted before.

The “Opera Cake”.

opera cake1For a while, I have been wanting to make this cake.  After reading through all the different recipes, my enthusiasm started to wane.  This cake has many different components and uses many ingredients.  I was just too lazy to go through all those steps.

Nevertheless, I wanted to challenge myself and to taste what all goes into one.  At the “Patisserie New York” an Opera Cake sells for $51.90.  It should be really tasty at those prices.

And yes, it was tasty-it was delicious!

I gathered a bunch of different type of recipes from around the net for this cake and put together a recipe for me. It took me a while to put it together and to convert amounts to cups, ounces, spoonfuls, etc.

I needed a joconde, ganache, coffee syrup, Italian buttercream, a chocolate mirror glaze, and lots of time.  An Opera Cake is usually made with almond flour, but can be made with hazelnut flour.  I used the hazelnut flour.  I thought coffee flavoring goes well with hazelnut flavor.

I had never made Italian Buttercream before.  It uses just calls for too much darn butter for one recipe and it read like it was too much work to create.  Blah!

I found a little “umph“, the other day, and headed right into the kitchen to make that buttercream.  I can now say that all the effort, and butter, that goes into this Italian Meringue Buttercream is well worth it-the taste is heavenly.  It’s not too sweet, but melt-in-your-mouth creaminess.  I only made 3/4th of the Italian Buttercream recipe.

The buttercream was made on day one.  The next day, I made the rest of the components and the cake.  It took me 6 hours to bake, make and put together.  Whew!   It would have taken me longer, but Tom did all the dishes after each additional component was made.

This isn’t an entremets that should be eaten all the time and then, only a thin slice will do.  Moderation is the key word for this lovely, decadent dessert.

With all the work, ingredients and effort I put into this cake, and not knowing what I was doing, I think it turned out picture perfect!

Check out it’s, possible, history at “The Good Life France“.

You can find my recipe for this cake on this page-Opera Cake.

Weekend Bakers

What was happening this weekend-

Yesterday, I made an apple-caramel tarte tatin. It came out so pretty and it was delicious.

tarte tatin (2)

I inverted in on to a plate; snapped a picture of the applely-carmelly-almondly goodness. I was pleased at how well it turned out.

However, I unintentionally deleted the photo and can’t show you how pretty and appealing it was.

Ugh!

tarte tatin

This is before turning it out onto a plate.

Friday, I made (eight) ciabatta rolls for Italian sandwiches.  We filled them with Salami, picante provolone cheese, paper thin-cut veggies and homemade Italian sub dressing.

ciabatta

Today, Tom made us a delicious brunch. He made eggs, bacon  and cheese galettes. For sides, he cooked hash browns and sausage.

galette egg

Looks good and hit the spot on the cold, Sunday morn.

Weekends, for us, are rather nondescript. But, they weren’t always that way. As one gets older they seem to, unmemorably, fade away.

There was a time when we couldn’t wait for the weekend. They were always filled with family and fun. We made so many good and fun memories.

As they say,

“C’est la vie and Bon Appétit!”

Pork Ragù and Pappardelle

When home cooking becomes a necessity.

Tuesday, I made a pot of pork ragù, Italian bread and pasta dough for pappardelle (wide pasta).

ragu and pappardelle

Tom (hubby) rolled and cut the pasta dough which gave me some time to step away from the kitchen for a little while.

Yay, Tom!

Tom the pasta maker

We made a pound of pappardelle. This is just one of two sheets.

pappardelle

For me, home cooking is cheaper, taste far better and healthier than processed, prepackaged or restaurant foods.

The downfall to home cooking is that it can be time-consuming. However, for some of us retired baby boomers, it is a necessity.

Sad as it is, it is just the two of us now.  Family is grown, far, far away and have lives of their own.  All we can hope for is that they all stay safe, healthy and happy.

Tom and I cook all of our meals, here, at home. The only days we don’t cook, are the days we eat left-overs from the day before.

Just last spring Bloomberg reported that Americans now spend more on dining out than they do on groceries. 

Luckily, most of us were taught, by our parents and grandparents, how to cook and prepare a home cooked meal.

It wasn’t until I was twelve years old that my parents finally took us to eat at a restaurant.  Up until then, all our meal were eaten at home.

I might add, it was the first time and the last time my parents indulged us with dining out.

Although I do understand why so many eat out; I find it sad that most don’t have the time or basic kitchen skills to cook at home.

There may come a time when it is a becomes a necessity.  If not a necessity, ` than a tradition to pass down to each generation.

Dilly Pickled Veggies

Because most grocery stores prepackaged most of their veggies, I had to buy a prepackaged bag of fresh green beans. But, I only needed a small amount for a meal I was preparing.

I used the amount I needed, and with the remaining (not enough to freeze), I pickled them along with some carrots and baby sweet peppers.

dilly pickled veggies

With other foods we had on hand, we made a couple of small antipasti dishes with homemade vinaigrette and the pickled veggies.

The antipasti went well with the pizza we made.

Hubbie’s antipasto dish had a boiled egg, shrimp and anchovies. I opted out of these three, additional, ingredients and just went with the bland version.

I wasn’t in the mood for shrimp or egg.  

I am never in the mood for anchovies.

antipasto

Delicious!

You gotta love veggies!

Being A Lover Of Ginger

I happened upon a ginger syrup recipe that suggested it could be used to make ginger sodas.  I figured that it would be something different to drink during the hot, summer months.

Being a lover of ginger, I made a batch.

Ginger Syrup

Today, I fixed myself a glass of ginger soda using tonic water (per one of the suggestions from the recipe).

Ginger Soda

Oh, boy!  It was so sweet…too sweet for me!

If I make this again, I will use much less sugar and more ginger. Also, rather than tonic water, I will use seltzer water. I am also thinking it would be good added to unsweetened iced tea for those of us who like sweet tea, but not too sweet.

There was one good thing about making this syrup.

I saved the ginger and made candied ginger.

Candied Ginger

The left-over ginger yielded two jars of candied ginger.

Candied Ginger

I really wanted to make this syrup work. I just can’t think of any other uses for this batch.  However, the candied ginger is good!

A Saturday Supper

Saturday supper-

Homemade Spanish rice and taco salad bowls.

My version of homemade Spanish Rice. Rice-a-roni-like, but BETTAH!

homemade spanish rice

Couldn’t find taco bowls in any store here. So, we took corn tortillas and baked them in a muffin tin, upside down. I wasn’t too impressed with them as they were too small and, for me, the flavor just wasn’t there..  However, they were ok-in a pinch.

I am thinking that the flour tortillas would have been better than the corn.

taco salad and spanish rice

I forgot to add the shredded cheese before I took the picture. The dish needed that yellow color for photos.

Darn!

Tea Latte and Sunday Slaw

Keeping busy, I made an ‘Apple Cranberry and Almond Coleslaw‘ found at Cooking Classy.

Apple Cranberry and Almond Coleslaw

I doubled the dressing and modified it just a bit by using some sour cream (that I had on hand) along with the Greek yogurt.  Not having greens onion,  I grated a red onion (not too much) into the salad.

It is delicious!  However, I think it will be better tomorrow after it has marinated in the refrigerator where all the flavors will blend together.

A few months ago, we purchased a jar of ground cardamom for a recipe. I am gathering that we didn’t like the recipe because, for the life of me, I can’t remember what I cooked.

Surfing the web, I found one use for this expensive cardamom. It’s called an Earl Grey Latte.

earl grey carmadon latte

I found the recipe at Lark & Linen.

She uses a vanilla bean and cardamom pods. For me, vanilla beans are too expensive to use for one cups of tea.  I made half a recipe using a little more than an 1/8 teaspoon of vanilla extract and 1/4 teaspoon of ground cardamom.

Add these two ingredients towards the end of the simmer. 

I whisked it to make it a little foamy and to look more like a latte.

After taking the picture, I added a little ground cinnamon to the top.

Because the pods or the bean wasn’t used in my recipe, it didn’t need straining before drinking.

earl grey carmadon latte

It was very good.  The next time making these, I am going to use Almond milk instead of whole milk.

Simply Delicious

Dalla cucina povera.

Today, I made 68-1 inch Italian meatballs.  I froze more than half.  With the rest,  I added them to my version of Italian wedding soup.

Italian wedding soup

Along with the soup, I made another boule from the 5-Minute Artisan Bread recipe.

french boule

Both were delicious and comforting.

Well, that was short and sweet.

See ya later!

Thank you for visiting!