Today was really good. I made six recipes (told ya so!) so I’m fairly proud of my self! I made a pork chop, with a devil sauce ( which I turned into a sauce piquante) served with green bean with a cream sauce. Plus a cake. I got a few recipe asks for the cake and especially the icing, so that’s cool.
To start, I made my cream sauce. I basically just made a bechalem and aded some cream. Then I just mixed in some cooked shallots and green beans. Then, I fried my pork. It was slightly thinner, so I fried it 6minutes30 one sine and 6 on the other. Then, I added a Jus lié (I love that name, it literally translates as ‘Bound Juice’) which is basically just some stock mixed with some cornflour to the juices, reduced a bit, and added some enrichment butter and enough pepper to make it spicy. Then, to turn it into a sauce piquante I added some cornichons and capers. It was really nice. I love that sauce. It tasted like classic french café sauce.
So now the cake. I’ll give the quantities ,so that you can – and please do – make it at home. It is an orange cake with orange icing x2.To start off with, you melt 115 grams of flour, and let it cool. Then I whisked 3 egg yolks with 115 grams of sugar until it forms a ribbon. Then add 115 grams of ground almonds, 55 grams of sifted grams, 80ml of orange juice, the zest of an orange, a few drops of almond extract and the cooled butter ( omitting the milky residue at the bottom). In a separate bowl, whisk 3 egg whites together with a pinch of salt to soft peaks, then sprinkle over a tablespoon of sugar and beat to stiff peaks. Then, beat a quarter of the egg whites into the batter to slacken the mixture, then the rest as delicately as possible. Put into a greased 22cm cake tin, and into the oven at 160 degrees for 30 minutes.
Then, I made the icing. To do this, I put an egg, an egg yolk, 140 grams of sugar, the zest of one orange, 40ml of orange juice and 45 grams of butter in a pan. I placed it on a low heat, or over a pan of barely simmering water, and whisk until it thickens like honey and is too hot for your finger. Then cut the cake in half horizontally, and spread half of the filling over the top. Then put it back together, beat the rest of the filling with 60 g of softened butter, then ice the top of the cake. This was one of the best cakes EVER. It soaked up the icing in the middle, and became all syrupy. Delish!
Well that was nice! I made a lot of recipes today, so that’s exciting! I’m not sick of this challenge yet, and I’m quite deep into it! Anyway, I gotta go now, bye!