Blueberry Lemon Parfait: layers of creme chiboust (kind of a vanilla pudding mousse), blueberries, lemon curd, lemon mouse (lemon curd mixed with whipped cream) and a cinnamon-sugar lattice garnish. (more…)
Archive for June, 2012
This is a fusion of a recipe from Ina Garten for roasted butternut squash and one from The New Elegant but Easy Cookbook for Agata and Valentina’s Sicilian Carrots (see the Agata and Valentina website for a picture of the recipe made with sliced carrots and this post at The Wash Family Cookbook for a picture of the recipe made with baby carrots).
This summery salad is made with raw corn and grape tomatoes. It might seem a bit unusual to use the corn raw instead of cooked, but corn served this way has an unusually fresh and deliciously sweet taste. Slicing corn off the cob sounds like a lot of trouble, but you can get a nice sized bowl of kernels from just three ears of corn (at least I did). This salad serves 6-8, so it ends up being less work than shucking and boiling corn for the same number of people. On top of everything else, you avoid heating up the kitchen.
Now that I have given you a recipe for making your own salad bowls and flat bread crackers, here is a recipe for flat bread salad. Unsurprisingly, this is basically a salad featuring flat bread crackers in lieu of croutons.
Have you ever been served salad in an edible bowl? They look fancy and difficult, but truth is that they are a total snap to prepare.