Very busy weekend… need sleeps soon… but here are the photos of yesterday’s yumminess.
Possible words (and recipes!) to follow once I’ve recuperated a bit!
Update 3/02/09: Yeah, it was a long time coming… sorry about that.
Here’s the recipe for the salmon/scallop roulade, courtesy of Alton Brown (Good Eats).
For the cheesecake brownies, I made a half-batch of Alton Brown’s Cocoa Brownies, then I made a half-batch of the cheesecake filling from this recipe, and spread it on top of the brownies. I also mashed up some fresh raspberries in sugar and water in a saucepan to make the raspberry topping. It took a while due to the double cooking time plus the refrigeration time afterwards. In the future, I may try making up the batters at the same time and refrigerating/freezing them for a short while to make them less runny, then put them in the pan at the same time (and hope the layers stay separated!)