Monday, July 26, 2010
I figured they'd still work for egg salad though and mashed them up with a big spoonful of grainy mustard, a handful of chopped cornichons, dollop of mayonnaise, paprika, and salt. Creamy and flavorful, spread on wheat toast and sprinkled with more paprika, it made a mighty fine light dinner, maybe even more delicious than a plate of deviled eggs would have been.
Saturday, July 24, 2010
Friday, July 23, 2010
I don't know what these are even called: fake body outline cutouts where you put your face there? It's one of those .... of DEATH.
"Ha ha," I said, when I saw this chocolate on my hotel bed. "The way they wrote 'good night' makes it sound like drugged chocolate that will put you to sleep." And we laughed.
And then I turned it over and OMG IT IS DRUGGED CHOCOLATE THAT WILL PUT YOU TO SLEEP.
Tuesday, July 20, 2010
In a blender, combine a little garlic, a peeled and seeded cucumber, a chopped avocado, pinch of cayenne, juice of a lime, a few scoops of plain yogurt, dash of salt, and buttermilk to cover. Cool and creamy, with a gentle bite. It's my new favorite.
Tuesday, July 13, 2010
Friday, July 2, 2010
It's one of those things that magically turns out to be far more than the sum of its parts. The granita is all crunchy crystals, but the cream settles around them and refreezes, softening the edges, while still maintaining the essential structure. And it tastes pretty fantastic.
You start by making a granita out of whatever juice you like. I've only tried it with the kind of thick, tart juices I wouldn't want to drink straight — black cherry, concord grape, some kind of blueberry/pomegranate concoction — but I bet something more mellow, like pear, would be good too. There are nice step-by-step directions here, though I don't add extra sugar to the juice. When it's frozen and you're ready to eat, pour a couple of tablespoons of heavy cream into a ramekin, add a teaspoon or so of sugar, and stir until the sugar dissolves. This should also thicken the cream a bit, though not to the point that it'll hold peaks. Pile some granita into a little dessert cup, pour the cream on top and give it a minute to merge. Magic.
I used this recipe, though I halved it (except for the vanilla. because in all the excitement of looking to see if I had any vanilla beans left and realizing I didn't, I forgot and threw in a whole tablespoon of extract. lord knows that keeping track of four whole ingredients is awfully taxing) and added a cinnamon stick while it cooked. And it turned out pretty well! It took a lot less time than that experiment last year, just about an hour and a half. The color is pretty close to the Fat Toad stuff and while it's a little bit thinner, I noticed that they list cornstarch in their ingredients so they're helping things along a bit. I think it would have been better with half the vanilla, but it's a minor quibble and easily corrected next time.