Rustic French Dessert
This is one of the finest things I’ve ever made.
I like to make a lot of things from scratch, but I never thought cheese would be one of them. I live in the city, in a high rise – so it’s not like I have access to farm animals and special equipment.
As the summer wears on, I’m finding it harder to motivate myself to cook in the kitchen. With all the heat outside, why make even more inside? But once I saw this recipe for Flan Parisian (Vanilla Custard Tart), I thought this might be worth cranking up the old oven.
I got an ice cream maker awhile back – I tried it a couple times and made some decent ice cream. However – when I made this delicious treat, it finally paid off – in sweet, salted caramel spades.
Rice is perhaps the most common food staple in the world. It’s the single most consumed cereal grain on earth, and it’s many varieties are used in different cuisines the world over. I’ve been known to stuff my fat face with fried rice, red beans and rice, and even Rice Krispies a time or two. This particular side dish, while it won’t feed the world, will certainly liven up that boneless, skinless chicken breast that’s taking up space in your freezer.
With berry season still some weeks away, I might have jumped the gun here – but this is the sort of thing weekends are made for.
I am not a fan of red velvet cake. Let’s face it – red velvet cake is nothing more than chocolate cake with red food coloring. Nothing more to it than that. While a rich chocolate cake happens to be my favorite cake – dressing it up with food coloring and pretending it’s something else entirely doesn’t make much sense to me. But – as I learned with my carrot cake post, I shouldn’t assume everyone has the same taste as me when it comes to cakes. I learned from that post that lots of people don’t like (gasp!) carrot cake.
With all this in mind – this recipe claims to be from the original, famous Waldorf=Astoria hotel in New York City. And it is one of the best – if not THE best cake I’ve ever made. Hands down. No lie.
So I was talking to my mom awhile back, catching up on gossip back home – somehow it turned to cakes and she asked if I had a good recipe for pistachio cake. I told her I did not, but that I would look around and see what I could come up with. Pistachio cake is something that has never really been on my radar. I know it’s popular and lot of people love it (with good reason). I kind of remember it from growing up – seeing it every now and then at church socials and things like that, but it’s never been something I had much of an opinion on. Kind of like someone’s little sister that I grew up with but never got to know. Always quiet – but always there, looking at me. Always hiding something. Little freak.
Peanut Butter Pie is one of those good Southern desserts I grew up with. We almost always had this at holiday meals – and after stuffing myself silly, I would have a big piece of this pie and it would send me clean over the edge. Then I would inevitably wind up in a carb-filled, sugary coma with heavy eyelids, muttering gibberish and drooling. In other words – heaven.