Chocolate cakes from December 2013

Remember these desserts from Project Night at Michelle's house in December? The one on the left on the cake pedestal is from Carla. The one on the right looks like a bundt cake I brought, but I don't remember what recipe I used. Someone also brought deep chocolate cookies too.

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Rita's BBQ Meatballs

MOM'S BBQ MEATBALLS Meatballs: 3 lbs ground beef (I recommend a mix of beef & pork) 1 C cracker crumbs 1/2 tsp garlic powder 2 tsp chili powder 1 C evaporated milk 2 eggs 2 tsp salt 1 C oatmeal 1/2 C chopped onion 1/2 tsp pepper Sauce: (Consider seriously doubling the sauce) 2 C ketchup 1/2 tsp liquid smoke 1 C brown sugar 1/4 C chopped onion 1/2 tsp garlic powder Preheat oven to 350 degrees. Squish all the meatball ingredients together and form into 1” - 2” meatballs. Place in 9 x 13 pans (you’ll probably need two pans). Mix together sauce ingredients & pour over meatballs. Bake for 1 hour.

Yotam Ottolenghi's Beetroot and Rhubarb Salad, via Michelle

From http://www.theguardian.com/lifeandstyle/2011/apr/30/beetroot-salad-stuffed-artichoke-recipes via Michelle Michelle's note: For those without a food scale, it's about 3 beets, 2 1/2 c rhubarb, 2 1/2 Tbsp sugar. (And the molasses I had worked out, but I would love to know what pomegranate molasses is.) 800g various beetroots (or, if you can't get them, one type is fine) 300g rhubarb, cut on an angle into 2.5cm pieces 30g caster sugar 2 tsp sherry vinegar 3/4 tbsp pomegranate molasses 2 tbsp maple syrup 2 tbsp olive oil ½ tsp ground allspice (pimento) 1 small red onion, thinly sliced 20g picked parsley leaves 100g creamy gorgonzola or similar blue cheese, torn into small chunks Salt and black pepper Set the oven to 200C/400F/gas mark 6. Wrap the beets individually in foil and bake for 40-70 minutes, depending on size. To check, push a sharp knife through to the centre of each one -- it should be soft all the way through. Set aside to cool, then peel an...

Mushroom Stroganoff with Goat Cheese via Robin S

Robin made this when she hosted in April. Originally Alton Brown's recipe found at the Food Network: http://www.foodnetwork.com/recipes/alton-brown/mushroom-stroganoff-with-goat-cheese-recipe.html Ingredients 12 ounces extra-wide egg noodles 3 tablespoons unsalted butter 5 portabella mushrooms, stems removed and sliced 1 teaspoon kosher salt 1 bunch green onions, sliced and white bottoms and green tops separated 1 tablespoon all-purpose flour 14 ounces beef broth 8 ounces sour cream 4 ounces fresh goat cheese 1/2 teaspoon black pepper, freshly ground, plus more for garnish Directions Add the noodles to 4 quarts of cold water in a 6-quart pot, cover and place over high heat. Cook to al dente, 18 to 22 minutes, stirring occasionally. Melt the butter in a 12-inch straight-sided saute pan set over medium-high heat. Increase the heat to high, add the mushrooms and sprinkle with salt. Saute until they darken in color, soften and give off their liquid, 5 to 6 minutes. ...

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