FFWD- Double Choc. & Banana Tart

Wow, does that name say it all? Even for me, a pretty hardcore chocolate addict- it was a real contention.
After making several of these recipes with the choc. crust tart & enhanced choc. fillings- decision reached to use one or the other, not both.
And what the heck happened to my ganache?? It sounded simple, but there was a snafu (could it have been because I did not have enough bittersweet choc. & had to sub in the cocoa/oil mixture??)  Yowser, just take a gander at this picture- butter & oil oozing everywhere- a relative gusher.....

Moving on to the banana mixture- did those directions really mean 1/8 inch slices?  My lovely little diagonal banana pieces simply melted in the butter/sugar caramel- tasted fine though.   So, yes, in they went on top of the "bonne idea" nutella coated tart (luv that darn stuff). Check.

Finally- this is a beautiful tart; best enjoyed in demurely sliced pieces & yes- do have that dollop of fresh whipped cream on top!

Please visit the French Fridays with Dorie site to view the other bakers' blogs & experiences with decadent tart baking.   

LYL: double chocolate and banana tart

Wok Wed.- Stir Fried Spinach

It was appreciated that we started out with a simple one- I just love recipes with only 1 or 2 ingredients.
With that being said, I will add that spinach is not my favorite vegetable, but, as I am trying to broaden my palate & eat more healthy- I surged ahead.
My wok was about 6 months old & I could not remember how I had seasoned it, so I started over & used Grace's method from the beginning. It was a fun process & I enjoyed it- the frying of the onions & ginger smelled wonderful; although the 15 min. span did turn them extremely brown.  Since I had to get nervous about something- I then worried if I had scorched the veggies!

Cooking the spinach dish was simple, of course....but led me to the decision to invest in one of the nice Rosle garlic presses that Grace recommends.  I do enough garlic that it will be nice to have- we grow huge stalks of elephant garlic, and I use it liberally.
The spinach stayed bright green in the stir frying & the pinch of salt & sugar was just right. Along with some pork tenderloin, it was a worthy accompaniment for a nice little supper.

Please visit the site http://www.greeneatsblog.com/2012/05/ww-stir-fried-garlic-spinach/ in order to view the other chefs' offerings.