September 27, 2011

Baking Up a Vagina Wedding Cake

by Jen Wanous

Getting the request to make a vagina wedding cake came as no big shocker to me. I knew I could deliver, you see, I have had many a vagina-centric experience from performing in the Vagina Monologues to being in the room for three births. The fact that it was a wedding cake made perfect sense to me, with New York’s recent passing of the Marriage Equality bill, why not pay homage to the Yoni goddess for a sacred queer occasion. The request to have a gay man coming out of the vagina, on top of the wedding cake, that kind of threw me for a sec—but heck, we all have a little (or a lot) of gay man trapped inside of us!

It was the culminating evolution of my life thus far, with some baking thrown in!

My first stop was at the cake-decorating store. I held up various shades of pink food coloring, wondering which color would be the most realistic. There are so many variations; choosing one color was not easy. I thought to ask the sales person for his opinion but stopped myself and decided on peach and pink. A tub of frosting, some edible silver gems and the glittery pink “disco dust” were absolute musts!

Like any smart gal, I tapped my resources and enlisted the help of my girlfriend, Annie. Her previous experience as a middle school art teacher came in quite handy! I plopped down a large, naturally tan colored brick of marzipan in front of her. She whittled away with her nimble artist hands and before I knew it, she had quite a realistic shape to use for the wedding cake topper.

Madonna helped me burn the midnight oil as I baked deeper and deeper into the night. Who else could be such a beacon of pure pussy power?

Transporting this cake to the event was nerve-racking. I called a taxi to get us from my apartment to the show. My friend held the cake in her lap and I tried to carry on casual conversation as I winced at every tap of the breaks. We arrived to the Stonewall Inn, vagina cake intact.

The fantastical nuptials that spawned such a creation was a faux-queen wedding of course! (By the way, faux queens are female-to-female drag queens.) The creators of the annual Golden Girls party hosted an event to raise funds for a discriminatory tax placed on same-sex married couples. As part of the performance, there was a real, officiated wedding on stage where the brides dove into my dessert and shared their first bites as a married couple.

Many thanks to Kelsy Chauvin for her photos from the event.

This slideshow requires JavaScript.

Posted in Stories, Uncategorized | 2 Comments »

Tags: , , , , , , , , , , , , , ,
September 13, 2011

Unveiling the Mystery Behind Gluten-Free

by Jen Wanous

Is it just me or has every other person you’ve met lately gone gluten-free? Tons of people seem to be giving up bread and pasta and it’s not just because they want to go cut out the carbs. Their lives appear to be sincerely changed by this dietary modification. Improved digestion and more energy are just some of the many benefits cited by hoards of gluten-free converts. But before we all hop on board the gluten-free train, let’s back up for a second to cover some of the basics.

What is gluten?  Gluten is the common name for the proteins found in ALL forms of wheat. Gluten brings structure, elasticity and a chewy texture to products. This includes  wheat, spelt, rye and barley.

What is Celiac Disease?  CD is an autoimmune disease that attacks normal tissues when gluten is eaten. The angry immune system response is to attack the tiny finger-like villi that line your small intestine, which are responsible for nutrition absorption. When villi get stomped out by a gluten-intolerant immune system, the body loses its ability to absorb critical nutrients.

How do you know if you should get tested for CD? If you are having adverse gastrointestinal symptoms like abdominal pain, diarrhea, constipation, gas, bloating and/or low energy, then it’s time to ask your doctor to do a blood test for Celiac Disease. (You have to be eating gluten for four weeks prior to the test for the results to be accurate.)

According to the Celiac Disease Foundation, one in 133 people have Celiac Disease and 97% do not know it.

What is Gluten Sensitivity or Gluten Intolerance?  It is the less severe sister to CD. It means that your body has adverse reactions when gluten is introduced, more like a food allergy. It is not as destructive as CD because there is no immune system attack on your intestine wall. Symptoms pass as the gluten leaves the digestive system.

What to do if you suspect you are Gluten Sensitive or Intolerant?   Read up on where gluten lurks and take out all forms of gluten in your diet for two to four weeks. Carefully note how you feel. If you see improvements, then you best get on board the Gluten Free train!

Obviously, when planning a gluten-free diet, you have to be vigilant with all the processed products you eat. Just because something says it is “wheat free” doesn’t always mean that it is gluten-free because it might have spelt, rye or barley. Things can get tricky because gluten pops up in unexpected products such as soy sauce, ice cream, ketchup, supplements and beer, just to name a few. However, if you keep things simple and plan ahead, these lifestyle and diet modifications will not seem quite so daunting. Below is a recipe I made in school for a chocolate brownie. Gooey and rich, you and your friends will want more of this treat.

Click here for a link to the Celiac Foundation, it has a ton of resources.

Here is a link to the Gluten Free Girl, for some great recipes.

Gluten-Free Goodness Brownies Topped with Sea Salt

Makes 12+ servings

Ingredients:

3 cups walnuts

Hearty pinch of salt

24 dates, pitted and chopped

2/3 cup unsweetened cacao powder

2 teaspoons vanilla extract

6 tablespoons agave or maple syrup

Coarse sea salt for topping

Procedure:

1. In a food processor add the salt and walnuts until finely ground. Add the dates, cacao powder, vanilla and syrup until well combine (about 1 min).

2. Press mixture into a pan and refrigerate until chilled. Top each piece with a pinch of course sea salt. Cover with plastic wrap to store.

This recipe is adapted from Raw Food Made Easy by Jenny Cornbleet.

Posted in Uncategorized | 3 Comments »

Tags: , , , , , , , , , , , ,
September 6, 2011

How To Beef Up Your Kitchen Stock!

by Jen Wanous

I found an immersion blender on the street just now when I was taking my pup Jaxson for his evening stroll. There are few things better than finding a bargain and what can be a better bargain than free!? One of the many reasons why I love New York! Of course, I steer clear of any plush material that might harbor any slumber party bugs, but by and large, there are some good finds out there.  A friend once told me that I was “crafty” as I plucked a couple of basil leaves from her plant for dinner, though I read her subtext loud and clear. Fickle, frugal, or just plain cheap, call it what you will, I’m one resourceful lady who makes the best out of what I have.

I took my new found emersion blender (and ice cube trays!) home and dunked them all in warm soapy water. It got me thinking about how I have equipped my kitchen. Half of my kitchen is outfitted with odd and ends that I’ve acquired from California to Florida. I cherish my grandmother’s stainless steel pots that I use daily. My homemade hummus would not be nearly as good without the aid of my mini food processor, found on the corner of Sterling and Vanderbilt. And then there’s the white Pyrex bowl with an asterisk blue border that reminds me of one my mom used to have in her kitchen. I built my collection with found and acquired items alike and some coveted big-ticket items that make for one highly functional (yet tiny NYC) kitchen.

My friends Robin and Ben were just over and they said they needed to better equip their kitchen. “We have one good thing in all our kitchen stuff, like one good knife and one good pan.” That’s a great place to start! Here are some other tips on how to beef up your kitchen stock.

1. Have one good (very) sharp knife. You can take your knife to a sharpener or get this device that will help you keep it sharp. If you’re feeling ambitious, watch this on how to sharpen your own knife.

2. Get things that are multi purposed. Try not to get equipment that serves one function like a bread machine or an egg slicer. Your kitchen is too small for those random things. Instead, build out the basics and use them creatively!

3. Make a wish list for your birthday or holidays. This way you can stock up on some fancy items like a blender or that sharp knife (see above).

4. Have a zester! I love my Microplane. I add lemon or orange zest to things from cobbler to pasta. You can also use it for fresh ground nutmeg (adds that sophisticated touch to your food). I travel with mine and am always afraid security will confiscate it. :)

5. Read up on how-to. Cookbooks come in many varieties. Two of my favorites include the Joy of Cooking and Supper Natural Cooking by Heidi Swanson. (Also, check out her blog here.)

This slideshow requires JavaScript.

Posted in Stories, Uncategorized | 1 Comment »

Tags: , , , , , , , , , ,
August 28, 2011

I Left My Heart in San Diego

by Jen Wanous

Safely nestled in Annie’s apartment, I waited out the monstrously destructive Hurricane Irene (note: read sarcastically) by enjoying Dark and Stormies made with fresh ginger beer. From this day forward I will come to regard all natural disasters as an opportune time to consume drinks that are closely associated with some environmental catastrophe. Mud Slide, anyone?

I almost didn’t make it home for hurricane cocktail hour as I am freshly back from a trip to visit my family in Southern California. With my shiny new “Chef” title, I thought that I would be asked to whip up meals for my near and dear but turns out; I hardly picked up a knife. Instead, I was still just “Jeni” to everyone back home and was thusly served lovely home cooked meals for much of my visit.

Living 3,000 miles away from my California heart is hard. People are going through hard and momentous times alike, babies are turning into kids and kids are turning into teens. I left feeling a longing, like I didn’t do quite enough catching up with friends and family. The days flew by and I savored all that I could, mostly through meals. There were BBQs, dinners, my mom’s pancakes and, of course, Peppertree, my high school stomping ground for the best chocolate peanut butter shake ever.

My life is very different from the lives of my friends who sling kids from their hips, juggle careers and manage a mortgage. One friend asked me about my Food Network audition, her eyes big and full of curiosity. After I told my tale, I asked about her due date and how she will balance having two children. Who can say what path is better? We each have our own unique life to live. Ideally we should all be able to commit ourselves to following our passions along the way, in both little and in big ways. As I write, I am reminding myself of this.

So many of us are away from loved ones. We communicate in our individual, meaningful ways, whether through thoughts or prayers, phone or Facebook. We all are connected to a broad network of people who care for us. I am so thankful to be a part of my particular network. I trust that the many ways we stay connected will fill each of us with the hope and courage it takes to follow our hearts in this world full of obstacles.

Fig, Arugala and Goat Cheese Salad with Balsamic Reduction Vinaigrette

Here is an easy end of summer salad for your next BBQ or family affair. My mom and I hosted a BBQ on the beach and I made a version of this salad. This is a Trader Joe’s friendly dish.

Ingredients:

1 bag washed arugala

6 oz goat cheese, crumbled

1 pint fresh figs, quartered

1 bag of salty and sweet pecans

Dressing:

½ cup balsamic vinegar

2 tablespoons brown sugar (or maple syrup)

½ cup good olive oil

Generous Salt

Fresh ground pepper

Procedure:

To make the dressing, combine the balsamic and sugar in a small saucepan. Simmer over low for 15 mins, or longer, until the consistency is like thick syrup. Pour this mixture into a bowl, then with a whisk and a slow drizzle, add in the olive oil. Whip vigorously. Add S&P. Toss with all other ingredients.

Posted in Savory, Stories, Uncategorized | 1 Comment »

Tags: , , , , ,
August 15, 2011

Serving Cilantro Ice Cream: Believe It.

by Jen Wanous

A dear friend of mine from California, Ms. Kati Bissonette, celebrated her 30th birthday in the Big Apple. I love bringing people together in celebration and what better way to do that than with food! With a guest list of 10 for this dinner, I knew that I had to get a bigger table. I have the rare New York City luxury of having a large living/dining room.  I hopped on Craig’s List and found a folding table that would fit 10. A car trip and a tour inside a Brooklyn artist’s apartment later, I was the proud owner of a flea market-worthy six-foot long folding table.

Now, on to the dinner. I have started a tradition of creatively crafting a menu based on the guest of honor’s five favorite ingredients. I asked Kati what her fave five  were and this is what she said:

1. truffle oil

2. seared beef

3. pumpkin

4. cucumber

5. cilantro

Good ones, Kati! This gave me a lot to work with. I set out to my local co-op grocery store and picked up ingredients for the menu:

  • Drink: Lemongrass, lime and rum cocktail
  • Appetizer: Ginger butternut squash soup with truffle oil crutons
  • Dinner: Beef laarb, cucumber som tom and sticky rice
  • Dessert: Chocolate, coconut cake with cilantro ice cream
I know, cilantro ice cream is a bit out there. The guest of honor was skeptical too. Much to her amazement, the flavor won her over, and she gushed about how good it was. The combo of chocolate, coconut and cilantro paired nicely. It was sweet, decadent, creamy and refreshing in its herbal complexity. Happy 30th birthday Kati!

This slideshow requires JavaScript.

Cucumber Som Tom
Many years ago I lived in Bangkok and I loved this salad. This is a modified version of a Thai favorite from when I lived there.
Serves 4-6
1 clove garlic
pinch of salt
1 tablespoon sugar
8 cherry tomatoes, halved
hearty handful green beans, cut on a diagonal
1/4 cup peanuts, roasted
1 tablespoon fish sauce
juice of one lime
thai chili pepper to taste
2 large cucumbers, cut into long matchsticks
Procedure
1. Using a mortal and pestle or bowl and wooden spoon, smash the garlic with the salt and sugar. Add the tomatoes and green beans, pound a few times, bruising them.
2. Add all the other ingredients and mix well.
Cilantro Ice Cream
Yields 1 Quart
2 big bunches cilantro
2 cans coconut milk (28 oz, don’t use “light”)
1 cup sugar
1 pinch salt
Equipment you’ll need: blender, fine mesh strainer and ice cream machine.
Procedure
1. Blanch and shock the cilantro: Clean cilantro, dip in simmering water for a about 15 seconds, move to an ice bath, drain.
2. Add cilantro and coconut milk in a blender. Blend on high speed for a minute or two. With a fine mesh strainer, strain out all the solid pieces of cilantro.
3. To the liquid, add sugar and salt until dissolved. Freeze according to your ice cream machine guideline.  (about 20 mins)

Posted in Savory, Sweet, Uncategorized | 1 Comment »

Tags: , , , , , , , , ,
August 8, 2011

Auditioning for the Next Food Network Star: What I Would Bring to Aarti’s Party

by Jen Wanous

Filling out the application to be the next Food Network star is no easy task. There are 28 essay questions like, “If you were an ingredient, what would you be and why?” and “What are your top five original food/cooking/ingredient tips that demonstrate your food knowledge?”

I busted out my poster-sized post-it notes and started brainstorming.  In the center was “What is my unique culinary point of view?” In clusters around this were thoughts ranging from existential “Who am I?” to the more tangible like, “Eat what feels right for you.” Slowly but surely, I started to whittle my ideas down into something that resembled a T.V. friendly shtick.

Jen Wanous is an adventurer who follows her heart and hunger.  She brings raw, approachable honesty through sharing her doubts and highest aspirations.  Her optimistic, “go-getter” approach to life lends inspiration to others to follow their dreams.  She is food-savvy, business-smart and always has a quirky story to tell.  Through a commitment to loving life and doing by it consciously, Jen Wanous is the “Healthy Hedonist”.

Hedonist: Pursuit of or devotion to pleasure, especially to the pleasures of the senses. 

I brought this 11 page whopper of an application to an open casting call. I wasn’t sure what to expect but was surprised to see that when I reached the address, it was a bar. Every chair in the joint was full and I put my name on the queue.  I was number 123.  I took that as a good sign.  I waited in my 40’s style summer dress and red lip stick biding my time by chatting with different war-torn catering veterans, some of which were taking full advantage of the bar (it was 11am, mind you).

When my number was called I took a deep breath, pushing my nerves away and made my way into a big open room where a small table was set up.  At the other end of the table I was half expecting to see Simon or Paula but instead I was met with a nice woman with a friendly smile.  Right away I felt at ease.  She gave me a warm handshake and we sat down to talk about why I want to be the next Food Network star. Words came flowing out of my mouth. I was going on and on about my school and health and people’s lack of connection to their bodies and my ideas for cooking demos.  All in all, it was maybe five minutes and then she said that they will be going over everyone’s applications over the next few weeks and will call if it’s a good match.

She was the type of person who you can’t tell if they like you or not because they are so smiley all the time, so I wasn’t sure if I’d get a call back, but heck, I felt good! Who knows exactly what they are looking for. It was invigorating to get myself out there and do something different. Even though the application was challenging to get through, it helped me define my culinary angle.

I will keep you posted on any happenings, fingers crossed!

As some of you who are fans of the show know, Aarti Sequeria of Aarti’s Party was named Food Network Star last season.  Here is a recipe of what I would bring to her party:

Pakora Pancakes with Broccoli

1/4 cup flour

1/4 cup brown rice flour

1/4 cup coconut flour

1/4 teaspoon baking powder

1/4 teaspoon cumin

1/4 teaspoon ground turmeric

1 teaspoon salt

7 tablespoons cold water

1/4 cup broccoli, shaved

1/4 cup red onion, small dice

1 tablespoon cilantro, chopped

4 tablespoons olive oil for frying

1.  In a bowl, mix together flours, baking powder, spices and salt.  Stir until free of lumps until the consistency of pancake batter, adding more water if needed.

2.  Add broccoli, onion and cilantro, stir until combine.

3.  Heat oil in a medium skillet over med-high heat, before oil starts to smoke.  Add about a two tablespoon of the batter and pan fry each pancake until golden brown, about 5-7 minutes. 

4.  Quickly transfer to a paper towel lined plate, just to absorb the oil, then onto a rack to maintain the crispiness you just worked hard to get.  Enjoy!

I would like to thank Chef Richard LaMarita for his inspiration of this dish, from which this recipe was adapted.

Posted in Savory, Stories, Uncategorized | 6 Comments »

Tags: , , , , , , ,
August 2, 2011

Getting Schooled Outside of School: My Internship at ABC Kitchen

by Jen Wanous

On the ground floor of a tall Manhattan building, a nuanced seasonal menu crafted by A-list chefs like Jean Georges and Dan Kluger welcomes diners with open arms. A sophisticated experience, yet far from pretentious, the waiters arrive at your table in a uniform of plaid shirts and jeans. Hip music plays in the background and twinkling light comes from chandeliers fitted with those old timey light bulbs where you can see the filament. ABC Kitchen was named Best Restaurant in the Country and a solidly packed reservation book of diners is consistently lining up to find out why.

The title was well deserved as I found out in the basement kitchen of the restaurant. ABC truly has an uncompromised integrity in buying local, sustainable, high quality food that is prepared by a meticulous team working in unison to the point of perfection. For a brief moment, I was part of this well-oiled machine. Granted, as an intern, I was merely a peon in the chain, but still. The chef for whom I worked held a tight grip on his staff and operated with speed and seriousness at all times (I would try to crack jokes and ask him things like “what’s your sign?”, but most of the time he pretended not to hear me and he certainly didn’t think I was funny). Toiling away in the damp maze of a basement, we worked at a fevered pitch. My co-workers and I literally ran from place to place, wielding knives, plowing through prep work. The pressure was palpable, as the chef barked orders, expecting an ever-faster turnaround.

I arrived every morning to find a timed list of things to accomplish that day. A typical list of tasks might include ‘pick 5 quarts of herbs, finely mince two cups of garlic, bias cut 10 lbs of squash, hull one flat of strawberries, crack 300 eggs, separate egg whites from 150 eggs, stuff bass, confit 2 quarts of lemon rind,’ and on and on. Of course, these were just the written tasks and, as an intern, you are officially everyone’s bitch so anyone can ask you to do anything.  “Hey, what’s your name again? Oh yeah.  Can you run down and bring me the jalapeños?”  Up and down the stairs I went, grabbing things along the way.

It took me a couple days to figure out my routine. The first few days I didn’t once pee, eat, drink or sit. Then I figured out that there is a “family meal” twice a day and that I can use a quart container as a cup for water and that the world would not stop spinning if went to use the bathroom. The sitting part, I never figured out.  You are literally on your feet for 10 hours a day.  As odd as it sounds, I got used to that. My legs stopped cramping, my back stopped being so sore– but I would nearly lose my mind when some little kid took a seat on the subway, because when my shift was done, boy were my dogs barkin’!

Most of the people were negative Nellies, Debbie downers, bitter brontosauruses and/or angry negative assholes– you get the picture. (Okay, some of them were nice; I just really needed to write that rant). I worked my magic on some with the tried and true lesson of ‘kill ‘em with kindness.’ I did my best to remember people’s names and greet everyone with a happy “Good morning Nate!” or “How’s it going, Emily?” As my face became more familiar, people began to open up a tiny bit, giving me a hint of a smile here and there.  I consider these moments as my biggest victories.

I took solace in the knowing glances of the Spanish speaking prep-crews. My Spanish lessons paid off and I even learned a few new phrases. I was able to try my hand at pasta making, sausage stuffing, sauce making and lobster killing.  All of those were great learning experiences.

For me, the biggest takeaway is knowing what it’s like to be in a full-on industrial kitchen. There is an epic amount of work that goes into your roasted carrot salad. I can never eat in a restaurant in the same way again and I certainly can’t romanticize about how “fun” it would be to have my own restaurant. It’s incredibly demanding work and requires a very specific brand of gruff diligence–one that I have tremendous respect for after having experienced it all first-hand.

This slideshow requires JavaScript.

 

Posted in Stories, Uncategorized | 2 Comments »

Tags: , , , , ,
July 26, 2011

Phin & Phebe’s: an Ice Cream Company to Lookout For!

by Jen Wanous

On this historic day of same-sex marriage in New York state, I would like to give a shout out to a local gay ice cream company!  Last night, I met with Crista Freeman, co-owner of Phin & Phebe.  Crista and her partner, Jess, started their ice cream company on a whim with late night ice cream cravings and creative ideas for fun flavors.  They started selling their pints in local markets, packing their car with dry ice and would sell out every time.  They since have decided to ramp up their production when Whole Foods came knocking on their door.

Take a look at their Kickstarter video, it’s really cool.

I picked Crista’s brain on the ins and outs of starting up your own company. She had so many great tips to share; like don’t start an ice cream biz because it’s a logistical wormhole to figure out storage and transport!  She suggested sticking to baked goods.  She also had some good leads for food scientists, lawyers, how to prepare your taxes and city permitting.

I feel like I’ve just landed on the tip of the iceberg in terms of starting to make my way in the artisanal food business.  There are so many bases to cover, but companies like Phin & Phebe make it seem possible.

*Side note #1 – In honor of the gay festivities, I would like to offer my services for catering and event planning.  Let me know if you know of anyone who is tying the knot!

*Side note # 2–  My finger is healing well.  Thanks for all your support!  I am halfway through my internship at ABC Kitchen.

Posted in Stories, Uncategorized | 1 Comment »

Tags: , , , , , , , ,
July 18, 2011

A Day In The Life of a Culinary School Intern

by Jen Wanous

Chef Ross asked me to drop the mirepoix I was working on to grab crates filled with mushrooms.  Like any good intern, I quickly assisted him.  Eagerly, I watched as he fanned through cap and stem, showing me exactly how he wanted each of the three different types of mushrooms cut.  I took my knife in hand with confidence, knowing that the pizza guy upstairs was ten minutes into service and needed these mushrooms ASAP.  The mushrooms were big, ranging from the size of my fist to my forearm.  I had never seen mushrooms like these before; exotic fungi that were clean, white and utterly sponge-like.

I was moving along swiftly, thinking how uniform the slices were looking. I was going pretty fast and then–slip–the knife carved out a nice little portion of fingertip.  The shock was immediate and a loud gasp escaped my lips.  Damn it.  With many coworkers looking on, I went over to the hand washing station, all set to announce that it was fine, no big deal…but shit…half of my fingernail was gone and the blood was steadily dripping.  I wrapped a paper towel around my finger, held it tight above my head and then the tears came.  I didn’t want to be a big wimp, but crying is such a rarity for me and I wanted to be present enough to just feel the shock and pain in the moment.

When the chef came over to assess the situation, I tried my darndest to pull it together.  He quickly put on latex gloves and administered first aide.  He took on a doctor’s technical skill but still kept the bedside manor of a chef, saying sternly, “That’s why it’s always safety first.”

I was thoroughly embarrassed. At that moment I wanted nothing more than to find a small crawl space under which I could nurse my mangled finger and my wilted pride.  A ray of understanding and support came from my fellow NGI student, Marta, who is also interning there with me. When my ears were swooshing and I didn’t know what to do next, she helped me cover the basics like getting a ride home and getting my stuff.

The Chef told me that I should probably go to the hospital to have it checked out.  Ugh.  I gathered my things, feeling like I was asked to pack my knives and leave a la ‘Top Chef.’ With five Band-Aids affixed to my middle finger I gathered my things and said, “Thanks Chef, I’ll see you tomorrow.”


______________________________________________________________________

ABC Kitchen is where I am doing my internship for culinary school.  The James Beard Foundation recently named it Best New Restaurant in the Country.

Oh and my finger will be fine.  I just have to walk around with it gimpy and gauze-wrapped for five days!

Posted in Stories, Uncategorized | 3 Comments »

Tags: , , ,
July 11, 2011

Favorite Five Ingredients for a Birthday Dinner (psst: a chocolate peanut butter ice cream cake recipe is here!)

by Jen Wanous

Pick your favorite five ingredients.  I know, it’s like choosing between children.  Don’t worry, the artichoke won’t be offended if you don’t pick him and garlic is always a given.  To make things even more interesting, your “ingredient” can be a dish too, like: “my grandmother’s ricotta and spinach stuffed ravioli”.  Is the cream rising to the top?  I’m sure there are some standouts.

Now, imagine a creatively constructed three-course meal of all five of your favorites integrated in a unique way.  This meal was the gift I gave to my girlfriend, Annie, on her birthday.  Anyone that knows her knows that she has a particular pallet.  She has a strong aversion to anything small and round or explosive/oozy.  Peas, uncut cherry tomatoes and over easy eggs would not make her top five.  What did make her top five were tomatoes, basil, mozzarella, shrimp and chocolate.

These five were pretty easy to work with.  I took care of the first three right off the bat with a crostini.  On a sliced French baguette, I had the season’s first heirloom tomatoes, fresh water soaked mozzarella, Thai basil sprigs and a generous drizzle of a balsamic reduction.  I knew that steak should have made her list, but shrimp had the trump card of cocktail sauce.  For the entrée, I decided to bring on the surf n’ turf with a grilled skewer of lemongrass-jalapeño marinated steak AND shrimp.  Since we are in the middle of a New York summer, I kept things cool.  The grilled protein was propped on a dressed salad of quinoa and micro greens, topped with pickled red onions.

Dessert was the real winner, where the fave ingredient of chocolate took center stage.  I went all out and made a chocolate peanut butter ice cream cake.  The kind you dream about as a kid being that it is the impossibly perfect combo of creamy, cold and cake.  And chocolate, of course!  And peanut butter!? YES!  It’s one of those amazing moments when I realized that I am a grown up and I am completely in charge of my destiny.  I can create anything I want, even a chocolate peanut butter ice cream cake for my girlfriend.

I tried to get Annie to agree to a vegan version so I could eat freely too, (me being my lactard self), but she insisted it wouldn’t be the same with soy.  For the birthday girl, I bit the lactose bullet and used full-on heavy cream to make the peanut butter ice cream.  The ice cream was sandwiched between two moist espresso-laced chocolate cake layers.  Just to take things completely over the top, I covered the entire cake in a triple thick layer of chocolate fudge ganache and topped it with crunchy Reese’s Pieces. My roommate supplied full strips of Lactaid for the other lactards in the room.  (Thanks, I’ll take two…ahh…make that three.)  I was proud of the giant chocolate gift I gave her.  The smile on her face, with the birthday candles lighting her beautiful blue eyes, made the dinner so very worthwhile.

Chocolate Peanut Butter Ice Cream Cake

Chocolate Cake

What you’ll need:  two 9-inch cake pans and a mixer.

2 cups cake flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

¾ teaspoon salt

¾ cup unsweetened cocoa powder

1 ¾ sugar

½ cup butter, softened

1/3 cup coconut oil

1 teaspoon vanilla extract

1 cup milk

½ cup hot water + 1 heaping tablespoon instant espresso crystals (or ½ cup espresso)

4 large eggs

1.  Preheat oven to 350, butter and flour cake pans.  Through a fine mesh strainer over a large bowl, sift the flour, baking powder, baking soda, salt, cocoa powder and sugar.

2.  Add the butter and with a mixer, beat on low for one minute.  Add the oil and keep mixing for 30 more seconds.

3.  In a small bowl, combine the vanilla, milk and espresso.  Add this mixture to the large bowl and mix for one more minute on low.

4.  Add the eggs one at a time beating on medium-high speed between each egg.  Batter will be thin.

5.  Split the batter between the two prepared pans and bake for about 25 minutes or until a toothpick comes out clean.  Cool on a rack.

Peanut Butter Ice Cream

This makes a rich and peanutbutter-y ice cream that yields about 2 quarts.  Oh and, you need an ice cream maker for this, obvi.

1 ¾ cups whole milk

1 ¼ cups heavy cream

1 ½ cups creamy peanut butter

¾ cup sugar

1tablespoon vanilla extract

1.  In a saucepan whisk together all ingredients except the vanilla.  Bring to a simmer over medium heat, stirring constantly until smooth and thick.  About one minute after you see little bubbles on the surface.

2.  Cool to room temperature. Stir in the vanilla.  Freeze in your ice cream maker, per instructions.

Chocolate Ganache

10 ounces bittersweet chocolate chips

¾ cup heavy cream

1.  Create a double broiler using a medium saucepan and a large metal bowl.  Fill the saucepan half full with water, bring to a simmer.  Combine the chocolate and cream in the bowl and place on top of the simmering water.

2.  Be careful not to let the bowl touch the water.  Wisk continuously, just until the chips melt.  Remove the bowl from the saucepan.

The method to the madness: 

You’ll need a 9-inch spring form pan.

  1. Clear out a space in your freezer for the cake.
  2. Make the cake first.  Let it cool completely.
  3. Make the ice cream mixture, let it cool.
  4. Torte the cakes by cutting off the rounded top to make it flat.
  5. Put the ice cream mixture in the machine.
  6. Place one layer of the cake in the bottom of the spring form pan.  Cover with the ice cream (now gelato textured).  Use a spatula to pat it down evenly.  Place the top cake layer on top of the ice cream.
  7. Place in freezer to set, at least 8 hours.
  8. Make the Ganache.  Pour generously on top of the cake, making voluptuous ripples.
  9. Place back in freezer to set, at least 30 minutes.
  10.  Line plate with Resee’s Pieces.  Your ice cream cake is ready to be served!

Posted in Sweet, Uncategorized | Leave a Comment »

Tags: , , , , , , , ,
« Older Entries  |   Newer Entries »