A few weeks ago, I went to a barbeque. On the table there was plate of what looked to be a chocolate type dish that was crumbled up. I grabbed a piece, ate it, had eight more pieces, and then went on a mad hunt throughout the barbeque to see who brought the stuff and how much I would have to pay them for the recipe.
After not too much work I tracked it down, and trust me. You want to make this.
This will blow your mind.
What’s fantastic about this stuff is many things. First, it marries salty and sweet perfectly which is my favorite. Second, it is super easy to make. Third, it is best kept and eaten frozen so it is awesome for summer time.
I think that most people have what I like to call a magic food. By magic food, I mean that they can consume basically as much as is set in front of them, within reason. I have a few of these types of foods, but probably my number 1 is ice cream. I can eat a whole quart of ice cream and be like, “What?” Sometimes I will get a bowl of what I imagine to be a normal serving of ice cream and Betsy will just stare at me – dumbstruck.
One of my absolute favorite flavors of ice cream is the Ben & Jerry’s Cherry Garcia. I mean that stuff is like crack to me. Except I don’t think I could ever OD. I think I could eat it until my stomach exploded a la Se7en. If you don’t know what Cherry Garcia is it is basically vanilla ice cream with large chunks of dried cherries and chocolate.
Last weekend I was scrounging for something for breakfast and realized that I had all of the necessary ingredients to make pancakes. I also happened to have some cherries and some chocolate laying around, so I thought I would try making a pancake that tasted like my favorite ice cream.
These guys were rich.
My idea was a good one! These pancakes were moist and fluffy and had large chunks of cherry and melted chocolate throughout. They were super-rich, but they were delicious. Turns out pancakes are not one of my magic foods. In fact, I only made it through about 1/2 of this dish before calling it quits. They were that rich.
DC has been in the midst of some very serious thunderstorms and rain this entire week. It’s been a bit depressing. Also being woken up at 3AM by thunder knocking on my window and a cat that thinks it is the apocalypse is not my idea of a good time.
Anyway, I’m trying out a new idea this Friday that I’ve been thinking about for awhile. Along with my normal links that I post on Friday, I’m also going to post a quick poll with a few different ideas for dishes.
You guys and gals vote on a dish and whichever one wins I make next week. I’ll keep the results a secret also, because surprises are fun. Here’s the first one!
(Note: If you are reading this in email/RSS, I’m not sure that the poll will work.)
Now for some links!
Bulalo – I had never heard of this, but man does it look good. It is basically a stew that is made by cooking beef marrow for a very long time until all the collagen has melted into the broth. I bet this is extremely flavorful. (@ no recipes)
BLT from scratch – I would love to enter this competition, but it might be too intense for me. I am considering giving it a shot though. The idea is that you make your take on a BLT except you make as much of the ingredients as possible. That includes growing your own tomatoes, making your own bacon and mayonnaise. It should go without saying that you best make the bread. The good news is that you have a long time to do it.(@ Ruhlman blog)
BBQ Chicken Wraps – My rival foodie has been taking his lunch to work recently. He isn’t taking a turkey sandwich though. These wraps look very killer. Although he will always be my bitter rival and nemesis, I have to admit that I occasionally like his style. (@ TFIMB)
That’s it for this week. Don’t forget to vote for a dish you want me to make! Have a good weekend everyone!
A few weeks ago I went to a birthday party and the birthday girl requested that I bring a dip of some sort. I was more than happy to oblige. I decided to make a dip that I had ran across a few months ago that I bookmarked as a good spring dip because it looked like it would be good with fresh spring corn.
I must admit though, I was skeptical about how good it would be, so I actually didn’t take any photographs of it and didn’t intend to write a post on it. HOWEVER, it was a huge freakin’ hit at the party. The whole dish was gone in like three minutes and people were scampering for the recipe.
So, I remade the dish the next weekend so I could share it with all of you. Trust me it wasn’t that hard because this stuff is seriously good.
This was a good chip
There is really only one key to this dip and it is using fresh corn. I don’t think it would be as good with frozen corn (although it would be okay) and it would be not good at all with canned corn.
A few weeks ago, I got my hands on one of those official culinary textbooks. I’d actually never seen one before and it was a vast difference from most cookbooks. It was, like, science. Everything was very well documented and very perfectly explained. Surely, I thought, I could make any recipe in this book without a problem.
Turns out I was very wrong. The issue was that all of the recipes assumed that you were making enough for, say, a restaurant. When I decided to make grissini (thin bread sticks) using the recipe in this book, it turns out that it would have made something like 600 sticks. That’s a bit more than I needed by about a factor of 20. So I tried to do some dividing and come up with a workable recipe. Turns out that was easier said than done because I ended up with fractions of ingredients. It wasn’t pretty.
Ultimately though, I did find a recipe that worked and I ended up with these beauties.
So the photo above was from the successful batch, but before I get to that I want to go back to the failure.
I’m at that point in my life where everyone I know is getting married. It’s all very exciting. I really enjoy watching friends get hitched. Out of the weddings I’ve been to though, it seems like one of the most stressful areas (or at least potentially) is the area of food. It seems like there are a whole bunch of options.
Now is the time where I reveal how completely unqualified I am to give advice on selecting wedding food. I’ve never been in catering. I’ve never been in event planning. I’ve never helped plan a wedding in any way, shape, or form. But most importantly, I’ve never been married!
That said, it is wedding season and so I thought I would hit the pavement (electronically) and try to piece together some advice on the subject from actual people that know more than I do!
If there is one thing I love, it’s a versatile recipe. I love something that can be good warm or cold and has a lot of variations. This one also has the benefit of being very quick to prepare.
Last week, I mixed up a batch of this delicious sesame noodles dish with chopped cabbage. It was great for dinner that night, but it was even better for leftovers the next few days.
Spicy and delicious.
The real backbone of a meal like this is the sauce. It has a really rich sesame flavor, but at the same time will give your mouth a little burn thanks to the chili sauce. When I was making it, I was thinking of all the other stuff I could do with it besides coat noodles in it. It could also be a killer marinade or if you thickened it a bit, it would be a great dip for any number of things.