Monday, May 31, 2010
Homemade Tangy Frozen Yogurt. A recipe has filtered through the Internet like a game of telephone. It started with David Lebovitz, then Heidi at 101 Cookbooks posted the recipe, and commentators left all kinds of wonderful suggestions for variations. Boston Globe picked it up, playing with proportions and creating four tasty flavor combinations of its own. I've adopted the honey-lemon version as my go-to summer 2010 treat. Don't laugh: it makes the most refreshing breakfast served over berries from the market. If you love Pinkberry, Red Mango, Tangysweet, Mr. Yogato, and the like, this recipe is for you.
Potato & Vanilla Mousse with Caviar. Three weeks after tasting it, I'm still dreaming about this dish from Cafe Atlantico's latino dim sum brunch.* That, and the seared cigala with vanilla oil. Come to think of it, I'm obsessing over vanilla—this recipe from the Washington Post is next on my list.
Fried lemon slices at Palena. Really.
Farmer's Market pasta toss. Sautee 2–3 cups of veggies scored at the market in 1/4 cup of garlic-infused olive oil, liberally season with salt and crushed red pepper, toss with a pound of pasta, and top with chopped fresh herbs and citrus zest. I made a refreshing version this weekend with zucchini, ricotta-stuffed squash blossoms, celery leaves, and orange zest.
*I swear it has nothing to do with the smokin' hot Spanish waiter who served it.