"The Perfect Scoop" at Sur La Table in Indy, $19. Malted milk ice cream, here I come...
5.28.2011
5.27.2011
Genius at Fountain Square in Indy.
A wildflower sack for fifty cents in a gumball machine. Plant flowers, not cavities.
5.24.2011
You Rack my world.
Once again, Nordstrom Rack saves the day! After much hunting, I found a Robert Rodriguez silk dress and it fits like a glove (originally $560, purchased for $20). Now, I just need to dye it gray and I am ready to be a bridesmaid.
A sweet surprise returning home.
My Oriental Poppies ($4 per plant) bloomed! They are up to my waist!
5.23.2011
Teaser from @FlatlanderChoco dinner.
Thanks to everyone who contributed to the Flatlander Philia dinner — it was a huge success. Thanks for having me, too!
You can sneak a peak at some more of the photos here...@NewWaveCoffee
Vanilla latte + croissant ($7.02), the floor, the view, and a freehand painting on a window ($750) by Emmy Star Brown (emmystarbrown.com) at New Wave Coffee.
5.22.2011
Before I left...
Seth made sure I had a full belly for my drive up to Chicago: Guatemalan breakfast ($9) and fried calamari ($8) at Escobar's.
5.21.2011
5.15.2011
In the hundredth episode (with original recipe + photos).
In the hundredth episode of her TV show, The French Chef, Julia Child made the Reine de Saba cake. Yesterday, I tried to make it for the first time. I purchased the semi-sweet chocolate (6 oz for $4) from ArtMart, and the other ingredients ($10) from Common Ground, and I could only find Swans Down cake flour ($3) from Schnucks. I used a double boiler instead of offsetting in two pans, espresso instead of coffee, and my KitchenAid mixer to make the stiff peaks. I think I was pretty successful—despite the fact that it cracked. But, once you throw some frosting on top of it — no one will ever know the difference. It makes an 8-inch cake serving 6-8 people. Here is Julia Child's original recipe below—straight out of "Mastering the Art of French Cooking"—for the cake + the butter frosting... I had a very difficult time finding the original online.
CAKE INSTRUCTIONS
Preheat oven to 350 degrees.[Ingredients for 1st part: round cake pan 8 inches in diameter + 1 1/2 inches deep; 4 ounces of semi-sweet chocolate melted with 2 Tb of rum or coffee] Butter + flour the cake pan. Set the chocolate + rum/coffee in a small pan, cover, and place (off heat) in a larger pan with almost simmering water; let melt while you proceed with the recipe. Measure out the rest of the ingredients. [ " 2nd part: 3-quart mixing bowl; wooden spoon or electric beater; 1/4 lb or 1 stick of softened butter; 2/3 cup of granulated sugar] Cream the butter and sugar together for several minutes until they form a pale yellow, fluffy mixture. [ " 3rd part: 3 egg yolks] Beat in the egg yolks until well blended.[ " 4th part: 3 egg whites; pinch of salt; 1 Tb of granulated sugar] Beat in the egg whites + salt in a separate bowl until soft peaks are formed; sprinkle on the sugar + beat until stiff peaks are formed. [ " 5th part: rubber spatula, 1/3 cup of pulverized almonds; 1/4 tsp almond extract; 1/2 cup of cake flour that must be scooped + leveled + turned into a sifter] With the rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in the almonds, and almond extract. Immediately stir in one fourth of the beaten egg whites to lighten the batter. Delicately fold in a third of the remaining whites and when partially blended, sift on one third of the flour + continue folding. Alternate rapidly with more egg whites + more flour until all egg whites and flour are incorporated. Turn the batter into the cake pan, pushing the batter up to its rim with a rubber spatula. Bake in the middle level of preheated oven for about 25 minutes. Cake is done when it has puffed and 2.5-3 inches around the circumference are set so that a needle plunged into that area comes out clean; the center should move slightly if the pan is shaken, and a needle comes out oily. [ " 5th part: cake rack] Allow cake to cool in the pan for 10 minutes. Run a knife around the edge of the pan, and reverse cake on the rack. Allow it to cool for an hour or two; it must be thoroughly cold if it is to be iced. CHOCOLATE-BUTTER ICING INSTRUCTIONS[Ingredients for icing: 2 ounces of semi-sweet baking chocolate; 2 Tb of rum or coffee; a small covered pan; a larger pan of almost simmering water; 5-6 Tb of unsalted butter; wooden spoon; bowl with a tray of cube cubes + water to cover them; small flexible-blade metal spatula or table knife.] Place the chocolate + rum or coffee in the small pan, cover, and set in the larger pan of almost simmering water. Remove pans from heat + let chocolate melt for 5 minutes or so, until perfectly smooth. Lift chocolate pan out of the hot water, and beat in the butter a tablespoon at a time. Then beat over the ice and water until chocolate mixture has cooled to spreading consistency. At once, spread it over your cake with spatula or knife. Press a design of chopped almonds into the sides of the cake, over the icing. Serve + enjoy!
CAKE INSTRUCTIONS
Preheat oven to 350 degrees.[Ingredients for 1st part: round cake pan 8 inches in diameter + 1 1/2 inches deep; 4 ounces of semi-sweet chocolate melted with 2 Tb of rum or coffee] Butter + flour the cake pan. Set the chocolate + rum/coffee in a small pan, cover, and place (off heat) in a larger pan with almost simmering water; let melt while you proceed with the recipe. Measure out the rest of the ingredients. [ " 2nd part: 3-quart mixing bowl; wooden spoon or electric beater; 1/4 lb or 1 stick of softened butter; 2/3 cup of granulated sugar] Cream the butter and sugar together for several minutes until they form a pale yellow, fluffy mixture. [ " 3rd part: 3 egg yolks] Beat in the egg yolks until well blended.[ " 4th part: 3 egg whites; pinch of salt; 1 Tb of granulated sugar] Beat in the egg whites + salt in a separate bowl until soft peaks are formed; sprinkle on the sugar + beat until stiff peaks are formed. [ " 5th part: rubber spatula, 1/3 cup of pulverized almonds; 1/4 tsp almond extract; 1/2 cup of cake flour that must be scooped + leveled + turned into a sifter] With the rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in the almonds, and almond extract. Immediately stir in one fourth of the beaten egg whites to lighten the batter. Delicately fold in a third of the remaining whites and when partially blended, sift on one third of the flour + continue folding. Alternate rapidly with more egg whites + more flour until all egg whites and flour are incorporated. Turn the batter into the cake pan, pushing the batter up to its rim with a rubber spatula. Bake in the middle level of preheated oven for about 25 minutes. Cake is done when it has puffed and 2.5-3 inches around the circumference are set so that a needle plunged into that area comes out clean; the center should move slightly if the pan is shaken, and a needle comes out oily. [ " 5th part: cake rack] Allow cake to cool in the pan for 10 minutes. Run a knife around the edge of the pan, and reverse cake on the rack. Allow it to cool for an hour or two; it must be thoroughly cold if it is to be iced. CHOCOLATE-BUTTER ICING INSTRUCTIONS[Ingredients for icing: 2 ounces of semi-sweet baking chocolate; 2 Tb of rum or coffee; a small covered pan; a larger pan of almost simmering water; 5-6 Tb of unsalted butter; wooden spoon; bowl with a tray of cube cubes + water to cover them; small flexible-blade metal spatula or table knife.] Place the chocolate + rum or coffee in the small pan, cover, and set in the larger pan of almost simmering water. Remove pans from heat + let chocolate melt for 5 minutes or so, until perfectly smooth. Lift chocolate pan out of the hot water, and beat in the butter a tablespoon at a time. Then beat over the ice and water until chocolate mixture has cooled to spreading consistency. At once, spread it over your cake with spatula or knife. Press a design of chopped almonds into the sides of the cake, over the icing. Serve + enjoy!
5.13.2011
Breakfast while listening to @pennydelosantos on @creativelive.
Milk + Honey granola ($5 per bag) with plain yogurt ($4) ...along with a cup of Nespresso.
5.08.2011
5.05.2011
Why spend the money on flowers?
Apparently the cemetery throws these things away? It makes a for a nice floral dumpster, I guess.
5.04.2011
Desserts at Destihl in @dtChampaign.
Every dessert we tried today had powdered sugar on it. It's my kinda place... These desserts are meant to be shared by at least four people, if not more: ice cream sandwiches made up of chocolate brownies, Destihl's very own stout chocolate ice cream, powdered sugar, chocolate shavings ($6.75); one full pound of four layer double chocolate cake + icing, powdered sugar, cinnamon whipped cream ($8.95); sour cherry Cuban bread pudding with vanilla cinnamon custard, a scoop of old fashioned vanilla ice cream, and topped with caramel sauce ($6.95); and deconstructed s'mores with cinnamon & sugar dusted pie dough cookies (I wish they made homemade graham crackers instead. What can I say? I'm a purist.), cast iron toasted marshmallows, melted dark chocolate, and a dollop of cinnamon whipped cream ($5.95).
@bacaroCU in @dtChampaign (Part une + deux).
The first time we dined at bacaro for my birthday we had: the house smoked salmon and a kalamata olive; octopus ($10); Brian McKay's buratta ($12); and a N.Y. Strip steak, served with fava bean puree and house made croutons and greens ($32). There are more drool-worthy photos to be found on my site... Only a few weeks later, for our seventh anniversary, we headed back for more. This time feasted upon: house cured jowl bacon and asparagus, topped with a quail egg; along with a gigantic serving of braised pork shoulder on top of creamed corn bread with beets, radishes, and greens ($40 for entire tasting menu). That was not the complete menu—we're working on finishing up the review for Smile Politely, too!
5.02.2011
Score!
At bacaro for Monday Market Tasting Dinner ($40). Entire menu comprised of a hog from a farm in Chatsworth, Illinois.
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