Lemongrass custard, it sounds positively poetic. Spiced plum with huckleberry. Okinawan Sweet Potato…
This sounds very, very good.
444 Oak Street in the Jack London District (opening October 2012)
achingly beautiful landscapes created by the confluence of butter, flour, sugar and fruit . . .
to view FULL SCREEN click on the ‘still’ image below, to jump to the show. ENJOY.
This weekend I turned to CooksIllustrated.com, the home of the America’s Test Kitchen recipe archive, for a great chocolate mousse. True to fashion, they delivered. The Test Kitchen tries any given recipe multiple ways with scientific precision to determine the best recipe for a given dish. While the website is wonderful, the joy of watching their television programs (look for them on your local public television station) is listening to their explanations of the process- what worked, what didn’t work and scientifically speaking, why. In the case of the chocolate mousse, the addition of two tablespoons of strong coffee enhances and deepens the flavor of the chocolate, without overpowering it. In fact, you’d probably never guess it was in there.
ahhh, the crisp. As you’ll discover, perhaps the best part about this deeply satisfying dessert is the contrast in textures, a sweet layer of molten, fruity love hidden just below a dense, caramelized, buttery surface- a surface that truly does remain gloriously. . . “crisp”.
I have L. to thank for this sharing this recipe. Not only only does my new pal L. know a heluva lot about succulents, he knows a heluva lot about food and cooking. He can write damn well, too. Check out his site here. After reading his loving descriptions of food and where to shop for it (he can tell you not merely which farmer’s market you should visit, but even which vendor will have the best example of any kind of produce), I was inspired to tackle some of his recipes. The crisp is the first one I’ve made and I have to say, I hit the ball out of the park with it. My guests were cooing in delight and so was I!
You can’t go wrong with this recipe. In all cases L. gives you a lot of useful information that you wouldn’t normally find in a recipe, such as how to modify the amount of sugar depending on the variety and relative ripeness of the cherry. Or the practical instructions on how to work with the butter and crisp topping without it pulling off with the fork. And, he describes his enjoyment of the food and why he loves it- in short, why he’s sharing it with you.
That’s foodie love.
>> UPDATE 13 July 2010
-my second crisp also turned out well! This time I used half sour cherries and the other half, equal parts blueberries, strawberries and tayberries. (If you, like me, had never heard of a tayberry, my friend L. at Matte Gray tells me “they’re a cross developed by the Scottish Crop Research Institute in about 1970. They crossed an unnamed tetraploid raspberry hybrid of theirs with an American “Aurora” blackberry, and the result was a berry so fine they named it after the River Tay.”
I’m reminded of one of the big reasons I love food so much. It’s the catalyst for bringing friends and family together, and the stage upon which so many lovely memories are made. I believe one of the highest ways we can show one other our appreciation, and affection, is by feeding them. And, breaking bread is always a great reason for a party!
Last night my partner and I joined two dear friends for dinner. As always, it was a fun excuse to try out a new recipe, and this time it was lemon posset, as found on Food52.com, by mrslarkin! This dessert was very easy to make and quite delicious, at once intensely lemony, silky and sweet. I’d been (quite generously) gifted with a heaping bag of Meyer Lemons the day before so, G-d forbid those go to waste;-)
Lemon Posset (via Food52.com)