Grilled Romaine 🥬Hearts? Yes, please.

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There may come a time in your life when you are forbidden carbs – ANY carb – for a 36 hour period. Unlikely, yes, but that’s what made me recall having grilled romaine.

I’d never tried to make it but desperate times called for desperate measures. Kidding. It’s really delicious. Truly.

Grilled Romaine Lettuce

GRILLED, Healthy, Salads,

Prep Time: 10 mins Cook Time: 10 mins Servings: Servings 3 to 4 servings Source: simplyrecipes.com

INGREDIENTS

3 to 4 romaine hearts

3 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar (or cider vinegar)

2 teaspoons chopped fresh herbs such as rosemary, thyme, oregano (or 1 teaspoon dried mixed herbs)

1/4 teaspoon kosher salt

Pinch freshly ground black pepper

DIRECTIONS

Prep the romaine hearts:

Pull off any old leaves. Chop off the top 1 or 2 inches of the lettuce head, and shave off the browned part of the root end, leaving the root end intact so that the lettuce head stays together.

Prepare your grill:

Turn your gas grill to high or get your charcoal coal grill very hot.

Prepare the vinaigrette:

Put the oil, vinegar, herbs, salt and pepper in a small bowl and whisk with a fork to combine. Paint the lettuce hearts all over with the vinaigrette.

Grill the lettuce:

Grill the romaine hearts until lightly browned on all sides, turning every minute or two until done.

Serve immediately:

Serve immediately. You can either serve the hearts whole, or chop them and toss them for a salad.

NUTRITION

(per serving)
130 Calories 11g Fat 8g Carbs 3g Protein
Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 130
% Daily Value*
Total Fat 11g 14%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 98mg 4%
Total Carbohydrate 8g 3%
Dietary Fiber 5g 17%
Total Sugars 3g
Protein 3g
Vitamin C 9mg 47%
Calcium 78mg 6%
Iron 2mg 13%
Potassium 572mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Grilled romaine

I think I need this CAKE …

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Richard Sax’s Chocolate Cloud Cake


Richard Sax’s Chocolate Cloud Cake

Cakes, Desserts

Prep Time: 20 minutes Cook Time: 40 minutes Servings: 8 to 12 Source: food52.com

INGREDIENTS

Cake

8 ounces (225g) best-quality bittersweet chocolate, coarsely chopped

1/2 cup (110g) unsalted butter, at room temperature and cut into 1-tablespoon pieces

6 large eggs

1 cup (200g) sugar

2 tablespoons cognac or Grand Marnier (optional)

Finely grated zest of 1 orange (about 1 tablespoon; optional)

Whipped Cream

1 1/2 cups (355g) heavy cream, very cold

3 tablespoons confectioners’ sugar

1 teaspoon pure vanilla extract

Unsweetened cocoa powder and/or bittersweet chocolate shavings, for topping

DIRECTIONS

To make the cake, heat the oven to 350°F (175°C), with a rack in the center. Line the bottom of an 8-inch (20cm) springform pan with parchment paper. (Do not butter the pan and parchment.)

Melt the chocolate in a heatproof bowl set over but not touching gently simmering water in a saucepan. You can whisk it occasionally to help it along. When it’s melted, remove the bowl from the heat and whisk in the butter until smooth.

In two small bowls, separate 4 of the eggs. In a large bowl, whisk 2 whole eggs and the 4 egg yolks with 1/2 cup (100g) of the sugar just until combined. Slowly whisk in the warm chocolate mixture. Whisk in the Cognac and the orange zest. Using a handheld mixer in a separate bowl, beat the 4 egg whites until foamy, about 2 minutes. Gradually add the remaining 1/2 cup (100g) sugar and beat until beautifully glossy, soft peaks form that hold their shape but aren’t quite stiff, about 5 minutes more. Very gently fold about a quarter of the beaten egg whites into the chocolate mixture to lighten it, then gently fold in the remaining whites. Scrape the batter into the pan and smooth the top.

Set the pan on a rimmed baking sheet and bake until the top is puffed and cracked and the center is no longer wobbly, 35 to 40 minutes. Be careful not to bake the cake beyond this point.

Let the cake cool in the pan on a rack. The center of the cake will sink as it cools, forming a sort of crater—this is good! Let the cake cool completely on a rack.

To make the whipped cream, whip the cream, confectioners’ sugar, and vanilla in a large bowl with a handheld mixer until billowy, soft—not stiff—peaks form.

Using a spatula, fill the sunken center of the cake with the whipped cream, swirling the cream to the edges of the crater. Dust the top lightly with cocoa powder.

Run the tip of a knife around the edge of the cake, carefully remove the sides of the pan, and cut into wedges to serve.

Store any leftovers airtight in the refrigerator—they won’t be very presentable but they’ll make a delicious moussey snack.