I teased you last week with super easy and snackable baked plantain chips, mentioning that they were also great for coating fish and promising to provide a recipe soon. And here I am, following through on that.
This plantain and coconut crusted fish recipe was inspired by something similar devised by another cook on my team during last month’s Top Chef competition. But I wasn’t remotely involved in helping prepare the fish that night, so I scraped together this similar recipe based mostly on flavor memories. The resulting fish is very moist (thanks to the coconut milk), slightly coconutty, and has a flavorful crisp crust. (more…)
It’s taken me awhile, but this is the second-to-last post in my Project Wedding Dessert Bar Series. Did I mention this recipe is for a surprise cake? For THE cake-to-end-all-cakes (at least in Jay’s book)?
Jay loves chocolate cake with chocolate frosting, as it was present at all his childhood birthdays and celebrations. Somehow I baked, chilled, frosted, hid, and transported it without Jay finding out, even though he tried to ruin the surprise – TWICE.
First, after driving back from a morning client meeting, he came up to our apartment to check in on me and my dessert bar baking shenanigans instead of dropping the car in the garage and going straight to work like he usually does.
Photo by Dana Hargitay of enLuce Photography
Then, when my mom and sister Cassie helped me transport the desserts to the venue a day before the wedding, he took an early lunch break – without giving me advance notice – and walked over the venue to help us unload everything. Thank goodness the cake was on a covered stand and Cassie had a jacket to throw over the top of it. While we unloaded everything else, we hid the cake on the passenger side floor of the car. When we dropped everything off in the venue director’s office, I awkwardly hesitated to leave, even though she had another bride and groom in her office. The look on my face must have indicated I was on the verge of a meltdown (I wasn’t; worst case, the surprise would be ruined, which would not be the end of the world but hopefully would be avoided); she immediately came up and gave me a concerned look and a hug. I whispered that there was one more load coming up, then ran down the hall to catch up before Jay noticed. But how would my mom and Cassie get the cake upstairs without Jay noticing?? (more…)
My butternut squash bonanza continues! Think of this as a play on pumpkin cupcakes with cream cheese frosting. Except way better.
Honestly, I thought these up a year ago and never got around to making them. But they haunted me through spring and summer, and now that we’re back to peak butternut squash season, I had to make it happen.
So when last weekend’s Friendsgiving dinner got scheduled, it was a no-brainer. I knew exactly what I wanted to try.
That’s the beauty of Friendsgiving. My friends and I officially launched the make-whatever-you-want concept last year, after decades of being told by our families that, no, we could not make butternut squash soup as an appetizer instead of Bopop’s bowl full of grapefruit tradition, and no, we could not make a cornbread, sausage and peppers stuffing instead of the rustic bread, sausage, apple and onion standard. (more…)
The night before the night before my wedding, my not-so-reliable pal Sleep totally ditched me. After several hours of anxious waiting, ceiling-staring and clock-cursing, I finally gave up.
So at 3 a.m., I rolled out of bed to start crushing graham crackers for the 12 dozen s’mores brownies I intended to bake in the three different sizes of cupcake liners I had accumulated but not used over the past couple years.
I broke up the graham crackers by hand, and didn’t stop until the entire box of ’em was crushed.
After all the smashing, I felt more relaxed, and my renewed attempt at sleep proved successful. Thank goodness. Two days before your own wedding and the thousands of photos that will be snapped of you is not the ideal time to not be sleeping.
The next morning, Jay and I jaunted over to Hayes Valley for our Blue Bottle coffee fix, and wandered into Moishe’s Pippic in search of breakfast. I sought something hearty, anticipating that I would be standing on my feet all day while baking, and went with the corned beef sandwich.
Yes, sandwich. Full of meat. With a pickle! For breakfast.
I’m a corned beef nut to begin with, but Moishe’s corned beef was so incredibly tender, moist and flavorful. And not too salty. I remember thinking at the time that this corned beef sandwich was so entirely worth having to pull out the Spanx to fit into my wedding dress. (By some miracle, Spanx weren’t necessary. But I was willing to go there for this particular sandwich.) (more…)