You are currently browsing the category archive for the ‘Desserts’ category.

14428015703_10cd06ca7a_z

Lover’s Point Beach in Monterey, CA

Summer is in full swing and we’ve been exploring the beautiful sites around the northern California coast. We made it out to Monterey to meet up with some friends from back home and took a long walk up Lover’s Point Beach. It was breathtaking. I love the weather on the northern coasts, not too hot and the breeze smells amazing. We sampled chowder on the wharf, ate soft-shelled crab sandwiches, and marveled at the gigantic sea lions piled up on each other on the beach. How do the ones on the bottom breath???

We’ve also been going to Chico, CA about once a month for my husband’s work. I really love that town. It’s surrounded by farm country and the produce out there is gorgeous. For such a small town, they have amazing eats. I haven’t had a bad meal out there and a lot of that has to do with access to fresh, seasonal, local produce.

Another great thing about summer? Strawberries. I love strawberries. They are such beautiful red gems of deliciousness and we’re right in the middle of the season. A sea of strawberry cartons cover most tables at the farmer’s market and you can smell them as  you walk by. They all look so perfect and enticing. And apparently there are lots of different kinds of strawberries. I remember buying some strawberries at a market in Paris and they were so different. They were very delicate and almost foamy when you bit into them. Despite the lacey texture, they were very flavorful.

Strawberries in Chico

Strawberries in Chico

Strawberries at the Farmer’s Market in Chico, CA

During the summer, foodgawker and my blog reader are clogged with strawberry desserts, cakes, ice creams and even salads. A big trend I’ve noticed lately is the combination of strawberries and balsamic. I haven’t tried that combo yet but I’m super curious. My absolute favorite way to eat strawberries is Strawberries Romanoff, I have no idea what the history of this dish is but it’s very unique and delicious. You take fresh strawberries, dip them in sour cream then in brown sugar……. I am drooling right now!

I attempted a Japanese spongecake recipe and it turned out pretty good. Although, I had to tinker with it because I didn’t have the right size cake pan and I had to make enough for a group of up to 10. As many of you more experienced bakers know, tinkering with baking recipes is to be done at your own peril. I ended up with a huge sponge cake but it was pretty delicious. And I learned what stabilized whipped cream is. Stabilized whipped cream is a must for any cake served in the summer! It doesn’t melt in the heat! If you’d like to tackle the recipe for Japanese sponge cake, it can be found on a blog called lafujimama.com. It’s a pretty simple recipe but make sure you have an 8″ cake pan for the perfect thickness!

IMG_0948

Japanese style spongecake with stabilized whipped cream

I have also run across a recipe for the best dessert so far this summer. Vanilla Bean Panna Cotta with Strawberry sauce. It’s an Ina Garten recipe but in the original recipe, she uses that popular combo of strawberries and balsamic vinegar. I was going to make this for dinner with a guest and wasn’t sure how that adventurous combination would go over so I just made a simple strawberry sauce instead. The panna cotta was delicious and got raves from my hubs and our guest but I wasn’t satisfied with the texture. It was too soft for me. I made it again and added more gelatin. I like the results better.

The great thing about this recipe is that it can be prepared the day before and is better the longer you let it sit. It’s also a very pretty dessert. I really wanted to find pretty glass brandy snifters to serve it in but ran out of time.

IMG_0966

Vanilla Bean Panna Cotta with Strawberry sauce. See? Isn’t it gorgeous?

I still have some strawberries and cream left. I may just make this again. If you make Ina’s recipe with the balsamic strawberries, please report back with your results! I’d love to know. Enjoy!

Vanilla Bean Panna Cotta with Strawberry Sauce

Panna Cotta adapted from Ina Garten

You will need 4 small bowls or juice glasses. Makes  4 6 oz. servings

For the panna cotta:

1 1/2 teaspoons of unflavored granulated gelatin

2 tablespoons cold water

1 1/2 cups heavy cream divided in half

1 cup plain yogurt

1 teaspoon pure vanilla extract

1/2 vanilla bean, split and seeds scraped into a bowl

1/3 cup sugar

For the strawberry sauce:

1 cup strawberries, hulled and finely chopped by hand or in a food processor

2 tablespoons sugar

2 tablespoons water

Extra thinly sliced strawberries and mint sprigs for garnish.

 

Place 2 tablespoons of cold water in a small bowl and sprinkle in gelatin. Stir and let the gelatin dissolve for 10 mins.

In the meantime, whisk together 3/4 of a cup heavy cream, yogurt, vanilla extract, and vanilla bean seeds. Put the other 3/4 of cup heavy cream in a saucepan with 1/3 cup sugar over medium-low heat. Bring to a gentle simmer. Don’t let it boil or the cream will begin to cook and get lumpy. Remove the heated cream from the heat and add the softened gelatin. Stir to fully dissolve.

Slowly and carefully pour the warm cream mixture into the cold cream-yogurt mixture. Stir to combine. I try to stir the mixture as I’m pouring it in to help it temper. Pour the final mixture into 4 small bowls, ramekins or juice glasses. Chill in the refrigerator, uncovered until cold through. Once they are completely chilled, cover with plastic wrap and chill overnight.

Make strawberry sauce ahead of serving it. Let it cool to at least room temperature before putting it on the panna cotta. Put strawberries, sugar and water in a saucepan. Bring to a boil over medium heat and let simmer for 15 mins. Remove from heat and let cool.

To serve, top panna cotta with fresh, sliced strawberries, and spoon strawberry sauce over berries. Garnish with a little mint, if you like.

 

 

 

 

Origin date: January 16, 2010

A couple of weeks ago I got a call from my sister (of Chinese Bear fame) and after a few moments the underlying motivation for the call was revealed, “I really want cookies.” She wanted to bake a fresh batch of cookies from scratch and was looking for a recipe. I could totally sympathize with this notion. With all of the scariness of trans fats and the strange, un-pronounceable additions to the baked goods found in stores these days, the only way to go is to make the delectable treats yourself. But what recipe to use?

As a regular peruser of many different food blogs and admirer of many much more talented foodies, I knew just where to look for a reliable, fool-proof recipe. SmittenKitchen has been an early favorite food blog for me. When I was completely new to the whole concept of food blogging, I found this little gem almost by accident. I was looking for a recipe for ratatouille that looked like the dish in the movie ‘Ratatouille‘. The animated film had advisement from one of my favorite chefs, Thomas Keller. He actually just whipped up a ratatouille recipe for the producers in his restaurant kitchen and then they used the finished product as a model for the dish in the film. SmittenKitchen had a great adaptation of the ratatouille recipe. Anyway, I’m getting way off topic…

I searched SmittenKitchen and sure enough, I found this great Chewy Chocolate Chip Cookie Recipe.

My sister brought over these delicious, milk chocolate chips that were gigantic! They were almost too sweet for this recipe but ‘too sweet’ is easily over-looked for such an occasion. We began our toiling in the kitchen as my roommate looked on in anticipation.


My sister always has a knack for suggesting activities that sound like a hassle at first but she is the model of persistence, or obnoxious depending on the tone. At first, I had a knee-jerk reaction: “You want to make cookies now? But its getting late.” Her response: “Getting late? What are you a senior citizen?” How do you argue with such a challenge? She pushes, none too gently, for these activities and it always seems to work out for the better in the end. This instance was no exception to her, somewhat pushy, talents of persuasion.



After all our hard work, which was REALLY not that hard, we had these amazing cookies that we ate warm out of the oven and that filled my little apartment with the most heavenly aroma of vanilla, chocolate and brown sugar. We curled up on my couch and watched Gene Kelly strut his stuff in ‘
Singing in the Rain‘, with a cookie in each hand and blanket wrapped around us.

I’ve said this before and I’ll say it again, my sister is BRILLIANT! I definitely suggest you spring an Impromptu cookie night on your sibling/ loved one/ friend/ roommate. And DON’T TAKE ‘NO’ FOR AN ANSWER! It was the perfect end to a hectic Wednesday night. I’ve already got plans for another Impromptu cookie night that involves Vanilla Almond cookies and maybe It Happened One Night. You in?

Here is that Crispy Chewy Chocolate Chip Cookie recipe one more time, courtesy of SmittenKitchen.com.