Saturday, July 24, 2010
Chef Dennis writes about the delicious and healthy recipes he creates at a Pennsylvania prep school at More Than a Mount Full. The squidgy cafeteria burgers, limp fries, and watered-down, soup-consistency ketchup of my youth can't be found on his blog. Recently I saw a recipe for corn fritters he made that I just couldn't resist. These were not just pancakes flecked with corn kernels, but crispy, airy, and slightly sweet. What I was really impressed with was that the leftovers returned to their crispy state the day after when reheated in a toaster oven. This is a perfect use for that farmers' market corn.
tablespoon scoop to measure out the fritters, and fried them until golden brown on each side before draining on paper towels. They were excellent sprinkled with some fresh herbs and eaten with roasted vegetables. They look smaller than the ones in Chef Dennis' photo, but I churned out 25. Recipe after the jump.
Thursday, July 22, 2010
J: Can I have some bread?
Me: Can't you wait? I was going to take more photos.
J: I can't eat it because you haven't finished documenting??
Me: Fine, but don't hack it apart too badly!!
Only another blogger would understand. Anyway, a good deal of it was missing when I got home, which you can take as testament to how good it was.
Sunday, July 18, 2010
Gianduja is a chocolate containing hazelnut paste. If you're a fan of Nutella or just the combination of chocolate and hazelnut, you need to try this. The nuts also lend an almost sandy texture to the ice cream. I like my ice cream smooth, so I might run it through some cheesecloth next time. I'd also sub in some bittersweet chocolate for the milk chocolate for a deeper flavor.
Saturday, July 17, 2010
Thursday, July 8, 2010
a similar combination before, but I was looking for a better buttercream recipe. This is it. The one I tried last year involved a sugar syrup, but syrups and caramels are just not my friends. This one's easier and just as freakin' good.