Talk about four tiers of heaven! Chocolate Yummy: Vanilla Cream Cheese spread across a Roasted Pecan Shortbread Crust, topped with dark chocolate custard and adorned with Freshly whipped cream and more chocolate. What a perfect wrap-up to Charlie’s farewell dinner of century egg-chicken congee paired with lemon-honey ginger beer.
Here’s the link to the recipe on Charlie’s blog:
Had a blast making this simple but irresistibly delicious treat from Austria for Mom’s birthday dinner party.
Stem/clean some Cremini/Portobello Mushrooms. (They’re actually the same mushroom, just different ages!)
Arrange Shrooms on a plate and cover with a bowl.
Microwave for 30-45 sec.
Fill warmed Mushrooms with Basil Pesto and, if on-hand, top it off with a candied Jalapeño.
Again, cover the plate and microwave for another 1.5-2 minutes at about 1000MW.
For additional umami, garnish with roasted seaweed (Kizami Nori きざみのり).
Fill a skillet with a 1/2 inch of water, add a splash of citrusy vinegar — Calamansi Balsamic was on-hand for this instance– or a squeeze of fresh lemon.
Bring to a boil over medium / 60% heat.
With scales down, cook the catfish for 4-5 min in the uncovered skillet.
Flip the fish, add spinach atop, and cover. Cook another 3-4 min, or until the fish and greens are cooked. There should only be a little liquid remaining.
Remove from heat.
Using two turners, flip the fish and leaves onto a plate so the fish has a vibrant bed of green.
Drizzle broth atop the finished product.
Orange-Choco scones w/ cardamom and nutmeg
These delightful orange-choco scones delight the senses w/ their sweet airy texture. The touch of freshly ground cardamom and nutmeg to the dough pushes the WOW! factor past all expectations.
Vietnamese Meatball Soup with Rice Noodles
Lightly Charred Yellow Squash dusted with Paprika & Perilla.
Fanned Potatoes avec Purple Carrot and Fresh Sage & Rosemary.
Arugula Salad with Flash-Frozen Cherry Tomatoes and Turnip-Cabbage Misozuke.
A drizzle of Olive Oil unifies the plate resting upon the Carrot Greens.
These effervescent refreshers rose-out of the quest to concoct the most gingery punch-in-the-face devisable in liquid form.
All the leftover pie dough had to go somewhere!