Rosemary’s Warm Chocolate Cakes

We went to this dinner/cooking class thing a couple years ago and the lady showed us how to make these simple little cakes. I’m still making them.



  • 4 squares of good bittersweet chocolate
  • 1 stick of butter [I can never bring myself to use that much so i use lesser amounts]
  • 2 eggs plus the yolk of 2 additional eggs [I also cant waste those 2 extra whites so i use three eggs total]
  • 1/4 Cup Sugar
  • 2 tbsp flour



1. Butter and lightly flour about 6 small ramekins.  Tap out the excess flour.

2. Preheat the oven to 450 if you are going to serve soon.

3.  Over a double boiler (or in the oven or on the stove top) place 4 squares of good bittersweet chocolate and a stick of butter until the chocolate is almost melted.

4. Meanwhile beat 2 eggs and 2 egg yolks together with a quarter cup of sugar until light yellow and thick.

5. Stir melted chocolate and butter together and while it is still warm pour into the egg yolk mixture and then quickly beat in 2 tbsp. flour.

6. Divide batter amongst the molds.

7. At this point you can refrigerate them for several hours.  Bring to room temp before baking.  Bake molds on a tray for 12 minutes only.  The center will be quite soft but the sides will be set.  Unmold by inverting on a plate.  The cake will fall out.  Serve with whipped cream or ice cream


good to know:
+I lost some ramekins so i use one small bowl for the entire amount of batter and cooked it for 15 minutes or so.



Russ Parsons’ Dry-Brined Turkey

I cant believe how good this turkey came out…. This’ll be our recipe from now on.

(original recipe from

(Photo from

(Serves 11-15)


  • One 12- to 16-pound turkey (frozen is fine)
  • Kosher Salt
  • Herbs and/or spices to flavor the salt [I used a handful of rosemary and the zest of 3 lemons]
  • Melted butter for basting (optional)


  1. Wash the turkey inside and out, pat it dry and weigh it. Measure 1 tablespoon of salt — we used Diamond Crystal — into a bowl for every 5 pounds the turkey weighs (for a 15-pound turkey, you’d have 3 tablespoons). You can flavor the salt with herbs and spices if you like — try smoked paprika and orange zest, bay leaf and thyme, or rosemary and lemon zest. Grind together with the salt in a spice grinder, small food processor, or mortar and pestle.
  2. Sprinkle the inside of the turkey lightly with salt. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest. You’ll probably use a little more than a tablespoon.
  3. Turn the turkey on one side and sprinkle the entire side with salt, concentrating on the thigh. You should use a little less than a tablespoon. Flip the turkey over and do the same with the opposite side.
  4. Place the turkey in a 2 1/2-gallon sealable plastic bag, press out the air and seal tightly. (If you can’t find a resealable bag this big, you can use a turkey oven bag, but be prepared for it to leak.) Place the turkey breast-side up in the refrigerator. Chill for 3 days, turning it onto its breast for the last day. Rub the salt around once a day if you remember.
  5. Remove the turkey from the bag. There should be no salt visible on the surface and the skin should be moist but not wet. Place the turkey breast-side up on a plate and refrigerate uncovered for at least 8 hours.
  6. On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour. Preheat the oven to 425 degrees.
  7. Pat it dry one last time and baste with melted butter, if using. Place the turkey breast-side down on a roasting rack in a roasting pan; put it in the oven. After 30 minutes, remove the pan from the oven and carefully turn the turkey over so the breast is facing up (it’s easiest to do this by hand, using kitchen towels or oven mitts).
  8. Reduce the oven temperature to 325 degrees, return the turkey to the oven and roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165 degrees, about 2 3/4 hours total roasting.
  9. Remove the turkey from the oven, transfer it to a warm platter or carving board; tent loosely with foil. Let stand at least 30 minutes to let the juices redistribute through the meat. Carve and serve.
good to know:
+ The only major thing we changed was in step 5. We didn’t have time to let the turkey sit uncovered for 8 hours. We did more of and hour and a half. 
+ Oops… we also just realized we didn’t do the foil tent.

Breakfast Casserole

look at the ingredients…. i dont need to say anything about how awesome this tastes.


  • 4 C Milk
  • 12 Eggs
  • 1 tsp each of Salt & Pepper
  • 1 tube of Sausage [we use Jones All Natural]
  • 1 pack of Bacon
  • 1/2 lb Shreaded Cheddar
  • 1 loaf of bread torn into pieces (It’s best if it’s dry day old bread)


  1. Cook the sausage and bacon
  2. Mix eggs, milk, salt & pepper in another bowl
  3. Layer sausage, bacon, cheese and bread in a buttered 9×13 baking dish. (layer like a lasagna) and pour milk mixture over the whole thing.
  4. Let sit overnight (if you can) and cook on 350 for 45 min to an hour.