Had two articles on kitchen gadgets - and two very different *levels*
of kitchen gadgets. Muy damned 'spensive, Loosey a

http://www.latimes.com/features/food...,5986855.story

http://preview.tinyurl.com/2btj44e

And in completely the other direction:

http://www.latimes.com/features/food...,2990535.story

http://preview.tinyurl.com/24qyowq

And then there was the "Culinary SOS" weekly segment that I am *so*
going to try at the first available opportunity - and if anyone beats
me to the punch, please lemmeno if it turned our as yummy as it looks:

@@@@@ Now You're Cooking! Export Format

Warm Sticky Toffee Cake

desserts

english toffee sauce
1 1/2 cups heavy cream
3/4 cup plus 1 tablespoon; cut into 1/2 inch pieces
1 1/2 cups dark brown sugar
3/4 cup maple syrup
toffee cake
2 tablespoons Butter; plus extra for ramekins
sugar for dusting the ramekins
1/2 teaspoon baking soda
1/2 cup plus 2 tablespoons boiling water
3/4 cup plus 2 1/2 teaspoons flour
pinch salt
3/8 teaspoon baking powder
1 cup plus 1 1/2 teaspoons dark; brown sugar
1/4 teaspoon vanilla extract
1 egg
3/4 cup coarsely chopped dates
hot prepared toffee sauce
whipped mascarpone cream, cream or; ice cream

In a large heavy-bottom saucepan, combine the cream, butter, brown
sugar and maple syrup. Bring to a boil over high heat, whisking
frequently. Once the mixture comes to a boil, remove from heat. Blend
the mixture using an immersion blender until thickened and emulsified.
Alternatively, the mixture can be blended in batches using a standard
blender (be careful as
the mixture is very hot). This makes 4 cups sauce.

1. Heat the oven to 350 degrees. Grease 6 (6-ounce) ramekins with
butter, and dust with sugar. In a saucepan, whisk the baking soda into
the boiling water.

2. In a large bowl, whisk together the flour, salt and baking powder.

3. In the bowl of a stand mixer fitted with the paddle attachment, or
in a large bowl using an electric mixer, beat the butter, brown sugar
and vanilla until fully incorporated.

4. To the butter mixture, add the egg and beat until fully
incorporated. Over low speed, slowly and gently add the dry
ingredients, scraping the bowl to make sure the batter is fully mixed.

6. Over low speed, slowly stream the hot water into the batter. Add
the dates and continue mixing over low speed until the batter
thickens. This makes about 2 cups batter.

7. Divide the batter between the prepared ramekins. Bake until the
cakes are a dark, caramel color, about 45 minutes.

8. Remove the ramekins and cool the cakes for 5 minutes, then invert
the cakes onto a rack over a rimmed baking sheet. Pour the hot toffee
sauce onto the cakes until they seem saturated (extra sauce will pool
at the bottom, this can be gathered for additional glazing and
serving), then glaze the cakes a second time with the sauce.

9. Set the cakes aside for about 30 minutes to set up and cool. The
cakes can be made a few hours in advance and held on a baking sheet,
loosely covered with plastic wrap, at room temperature.

10. To serve, cover each cake with one-fourth cup warm toffee sauce.
Serve with a generous quenelle or dollop of mascarpone cream or
whipped cream, or scoop of ice cream.

Notes: Westside Tavern

Yield: 6 - 8

Preparation Time: 2 hou

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


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