Bonefish Grill, Brandon, FL
After a long day of working an event in a city far from home, our little group feasted on a ton of good food and drink…and then this strangely perfect strawberry shortcake.
Here’s the recipe from their website:
Active Time: 45 min
Start to finish: 60 min
- 4 small short cake biscuits (purchased from the bakery section of your supermarket)
- 1 pint - strawberries, washed, hulled and cut into halves
- Bacardi strawberry mix
- Crème Anglaise as needed
- Whipped cream (as needed)
- Mint sprigs, for decoration (optional)
- In a 1 qt stainless bowl, combine the strawberries and mix in 1/4 cup of Bacardi strawberries mix.
- Cut short cake biscuits in half and lay each bottom on a 6 inch round plate.
- Distribute the strawberries mixture evenly on top of each biscuit and place the other half of the biscuit on top.
- Drizzle 2 ounces of Crème Anglaise over the exposed strawberries and the remaining on the plate.
- Place 3 over heaping tablespoons of whipped cream on top of biscuit and garnish with a sprig of mint, if you like.
- 1 cup of half and half
- 2 each egg yolks
- 1/4 cup granulated sugar
- 2 tsp vanilla extract
- Place 1 qt of water into a two quart pot and bring to a simmer.
- Place a stainless steel bowl on top of the simmering water, being careful of the rising steam.
- Pour half and half into stainless bowl and stirring frequently until the temperature reaches about 100 degrees.
- In a separate bowl mix egg yolks, sugar and vanilla.
- Whisking constantly, slowly add warm half and half to the egg mixture; then pour back into the stainless steel bowl (that is over simmering water).
- Stir constantly until the custard sauce becomes creamy and coats the back of a spoon (temperature should be approx. 170 degrees).
- Strain the mixture into a clean container with a lid.
- Allow to cool to 40 degrees before using.
Umamicatessen, Downtown Los Angeles
Crispy Pig Ears with parsley, lemon, & brainaise
Bizarre and addicting. The crispy, crunchy (“…potato chippy”), tough texture takes a bit getting used to, but once you start, you just can’t stop. Definitely share though, if you can. I was with the one vegetarian in the room, so it was unfortunate for my stomach that I finished them all.
Amy’s Bread, Chelsea Market, NY
Semolina with Golden Raisins & Fennel
Reliving our NY trip with #thedreamteam
Blue Bottle Coffee, across from Chelsea Market, NY
Fresh Basil Pesto
Our basil plant, Basil (BAZ-el), was looking a little top heavy…and now he’s “naked…very nude.” At least he’s going to good use, along with the french grey sea salt I got for Christmas. Most recipes call for more garlic (~3 cloves), but I don’t get it—how is that possible?? Am I doing something wrong? 1 clove is good and damaging enough for me.
Makes 1 cup
Prep Time: 10min
- 2 cups fresh basil leaves, packed
- 1/3 cup pine nuts (or walnuts…but it’s just not the same!)
- 1 garlic clove
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
1. Combine the basil, pine nuts, and garlic in a food processor and pulse a few times.
2. Slowly add the olive oil while the food processor is on.
3. Add the cheese and pulse again until blended. Add salt and pepper to taste.
Vanilla Bake Shop Cupcake
Dark chocolate cake with creamy caramel filling, french sea salt, and dark chocolate buttercream frosting. Mmmm…
Pumpkin Chocolate Chip Cookies
Adapted from Cooks.com
And we’re back! Out with the old, in with the new. I’m not even sure what to make of it just yet, but these past couple months have been insane. I recently quit my job; chopped off my hair; curated my first art exhibition; started this blog; decided I’m going to take some real cooking classes; ran my first 5k; and bought tickets to finally return to Italy.And all that happened before exactly 1 hour ago when I accepted this new job in an entirely different field. ?!? This is all so bizarre…and kind of scary. But also kind of exactly what I need. So arrivederci routine, goodbye summer, and hello new things, fall, and (hooray!) fall baking.
"PUMPKIN, I need you."
1. Preheat oven to 375 degrees F.
2. Mix together the following:
- 2/3 c. sugar
- 1/3 c. packed brown sugar
- 1 c. canned pumpkin
- 1/2 c. oil
- 1 egg
3. Sift the following, then add to above:
- 2 c. flour
- 1/2 tsp. salt
- 1 1/2 tsp. cinnamon
- 1/4 tsp. ginger
- 1/8 tsp. nutmeg
- 1/8 tsp. cloves
- 2 tsp. baking powder
4. Dissolve and add to rest of ingredients:
- 1 tsp. baking soda
- 1 tsp. milk
- 1 tsp. vanilla
- 1 c. chocolate chips
- 1/2 c. nuts (optional)
5. Drop on lightly greased cookie sheet. Bake approximately 10 to 12 minutes.
NOTE: Be careful not to overcook. These cake-like cookies will be soft and moist.
I think you will like these a lot. My friend Aaron is strange (he’s not into sweets) and yet he loved them. Special thanks and find cred to Karen.
Don’t be turned off by its name, “Eat, Pray, Love” (ew)—this tea is amazing. Thanks, Sheridan, for sharing it with me!