2/14: sacrifice

My husband is doing a 21-day elimination diet, recommended by his doctor because my husband has some minor but very irritating health problems (e.g., snoring to bring down the roof) and it may be allergy related. In support of him (and because I don’t want to cook so many separate meals), I’m doing it with him.

This diet is –free: gluten-free, dairy-free, meat-free, egg-free, refined sugars-free, tomato-free, soy-free, peanut-free, coffee-free, booze-free, and—alas!—chocolate-free. Yes, Valentine’s Day without chocolate. It’s hard to even comprehend; for me, chocolate is like a friend who is always there to support and nurture you. Break up with a guy=chocolate. Bad day at work=chocolate. Kids making you nuts=chocolate. Flunk a test at school=chocolate. But also: birthday=chocolate! Going on a special date=chocolate! Aced a test at school=chocolate! Really, it’s a multifunctional kind of food.

But, I would rather support my husband and forgo chocolate, than have to deal with him making that truly pathetic, sad-puppy face at me while I cram a piece of cake in my face—I mean, than not support his efforts to improve his health. And that’s love, right??

Hope you have a great Valentine’s Day with someone you love (and/or with chocolate—sigh), and a wonderful week. I’ll see you Thursday!

-Meredith

 

ps. For those of you who don't have to forego beautiful chocolate, here's a simple but fancy recipe for flourless chocolate cake. Think of me while you enjoy:

http://www.epicurious.com/recipes/food/views/Flourless-Chocolate-Cake-14478

yield: Makes one 8-inch cake

Can be prepared in 45 minutes or less.

• 4 ounces fine-quality bittersweet chocolate (not unsweetened)
• 1 stick (1/2 cup) unsalted butter
• 3/4 cup sugar
• 3 large eggs
• 1/2 cup unsweetened cocoa powder plus additional for sprinkling

Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.

Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.

Dust cake with additional cocoa powder and serve. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)