Delicious dark berries (blue- and black-) combined with sweet cherries comprise the purple portion of this dense, fruity mousse. A nice thick layer of lemon adds a little sunshine to the Barney-colored base and crushed Amaretti cookies add an unexpected touch of soggy almond crunch. Topped with whipped cream and garnished with a non-toxic blossom from … [Read more...]
TRICKY OLIVES
What a delicious looking plate of olives! See how they glisten. So plump, so full of salty promise. Juicy, right? Try one. Try another... Physiotherapy Dubai has turned into a vital part of everybody's cialis 20 mg life. At price for generic viagra that situation it can take some more hours to be absorbed. If you free … [Read more...]
BLUEBERRY SEMIFREDDO (SSD #8)
The Cuisinart ice cream maker is a ticket to frozen bliss. And this Simply Spectacularly Delicious (SSD) technique for Blueberry Semifreddo, an elegant diversion from the more common ice cream, can easily be adapted to showcase any of summer's achingly perfect fruit. All that's required is a quart of ripe fruit, … [Read more...]
BLACK AND WHITE MALTED ICE CREAM WITH BLACK AND WHITE COOKIES
The black and white malted milkshake -- one of New York City's many culinary wonders honored here with this recipe for Black and White Malted Ice Cream. And what better accompaniment than that other meta-New York delicacy, the Black and White Cookie. The magic of the black and white malted is that it employs vanilla ice cream flavored with chocolate syrup … [Read more...]
SOFT SHELL CRABS BALABAN’S
I never thought my Soft Shell Crabs in Black Bean Sauce recipe would have serious competition, but the rave reviews of Soft Shell Crabs Balaban's, e.g. "These might possibly be the best soft shell crabs ever!" are going to give the black bean sauce version a run for the money. Poking around for inspiration, the Googles unearthed an … [Read more...]
WHY YOU SHOULD MAKE YOUR OWN SAUSAGES
There are many reasons and benefits of making your own sausages, not the least of which is the enjoyment of the process. Grinding the meats and other ingredients and seeing the casings steadily grow as the stuffing is extruded from the filler funnel is very satisfying. It's primal; it's mad-scientist; it's fun and … [Read more...]
CELEBRATE SPARGELZEIT WITH SPARGELCREMESUPPE: WHITE ASPARGUS SOUP
Our visit to Berlin found us smack dab in the middle of Spargelzeit, the joyous German celebration of the annual, abundant crops of white asparagus. Sure, we Americans embrace our seasonal passions for corn, tomatoes, soft shell crabs and the like, but the Teutonic near-frenzy for these juicy, sweet stalks is much more, … [Read more...]
I LOVE YOU LITTLE POT LID THINGY!
Ah, life's little unexpected little joys. Always on the lookout for nifty new kitchen gadgets, cookware and specialized tools, on my recent visit to Copenhagen I came across this small wonder, the Aalto pot guard. You know how when you prop a pot lid ajar and the other side of the lid hanging over the edge becomes a conduit for the condensation that collects … [Read more...]
CRISPY GERMAN RAVIOLI WITH CREAMED SPINACH: GEBRATENE MAULTASCHEN AUF BLATTSPINAT
Guten Morgen meine Damen und Herren! Steve and I are just back from a trip to Berlin, staying at the super deluxe Hotel Adlon on Under den Linden, lavishly and lovingly refurbished to its storied glory. Right out the front door is the great Brandenburg Gate and beyond that lies the green expanse of the Tiergarten. Sitting right next to the former … [Read more...]
DANDELION SAUSAGES WITH VEAL
Oh the thrill of foraging, collecting nature's bounty and living off the fat of the land. The gemutlich platters of hand-crafted sausages dipped in spiced mustards of one's own creation. The only thing that can possibly add to all this joy is "There's no place like home," which is the case here in this recipe for dandelion sausages … [Read more...]