Posts Tagged ‘favorite’

When I flew out to see my friend Travis in California a few years ago, he picked me up from the airport with his girlfriend and told me flat out: “Okay, we have to stop at In-N-Out before we head home. You need to experience it.” I honestly had no idea what In-N-Out was at the time… and then I was enlightened. And addicted. And lived in the Midwest. If you haven’t heard of the cult of In-N-Out yet, it’s pretty simple: perfect, simple burgers, fries and shakes, done really, really well. I mean… really well.  Like the best fast food burger you’ll ever have well.

I know a lot of people knock fast food and the evils of it and blah blah blah McDonalds breakfast will kill you. But I stand firm when I say it’s all about the production of the product which causes the bad rap. If every restaurant did what In-N-Out does, I think we’d all be singing a different tune. Yes, it’s high in calories and fat because they’re still burgers and fries, but guess what, that organic pizza or locally raised beef you’re eating? Probably has the same calories.

No freezers, no heat lamps, freshly ground beef from their own cattle, hand leafed lettuce, freshly baked buns … I mean the list goes on and on of why this place rocks. And although I now live in Colorado and only get In-N-Out when I’m lucky (oddly enough today is Friday the 13th – go figure), I still make sure to grab an Animal style cheeseburger, fries, and Neapolitan shake whenever I can.

I am so, so excited about this post. I’m practically bouncing in my chair with glee writing this because not only have I been waiting months to finally try this idea out, but it turned out to be an amazing success.

There’s no big story as to where I got the inspiration for this dish. I was musing to Rach in late July that I wanted to get an ice cream maker and play with flavors, and I mentioned the idea of a peanut butter ice cream/concord grape sorbet sundae, like “PB & J” – how fun would that be!? And then because for me it’s over-the-top or nothing, I wanted to go a step further and play with the “sandwich” idea even more, came up with this.  Concord grape sorbet sandwiched between peanut butter cookies.  “PB & J” turned up to 11.

This is one of those desserts where I’m clinging onto summer by my fingernails, refusing to let go.  Ice cream and sorbet will soon be replaced with apple tarts and pumpkin breads, so this is my final hurrah.  The tricky thing here is concord grapes are only in season for about a month – during Sept/October, thus me waiting a few months before I was able to make this. I stubbornly wanted only concord grapes since that’s the classic jelly pairing with a PB & J sandwich.  I had to call around a bit before I found a few pints at a Whole Foods nearby and snatched them up tout de suite. The flavor of the sorbet is so intense, so childhood-reminiscent turned grown-up complex it’s perfect for the beginning of fall and that back-to-school feeling in the air.  Sandwiched between sweet, sugary-rich peanut butter cookies… it’s hard to describe just how awesome it tastes.  You’ll have to try it yourself (now! go!) to find out.

Happy Birthday to me, Happy Birthday to me.

Before you read any further, put your scale in the closet. Get out some elastic-waist pants.  And get ready to indulge.  Because my favorite indulgent treat is exactly that — indulgent.  And you can’t enjoy it if you’re thinking about the calories, fat, and amazingness contained within.

Back? Alright then!

Peanut butter is truly my biggest indulgence.  I allow myself a tablespoon a day to satiate my love of it, so naturally, my favorite treat has peanut butter. And chocolate.  Of course.

And when those two things come in cupcake form… well… does it get better?  My birthday is today but I made these Thursday evening to bring in Friday for work.  I know it sounds ridiculous and elementary school class-like to bring in treats on your own birthday, but luckily I share my birthday with my co-worker Dave, so it didn’t look too odd.  Not that anyone even noticed because, well, did I mention they’re chocolate cupcakes with peanut butter frosting? And I even brought milk in for everyone to enjoy them with?  It’s the only way to do it.

So please excuse myself while I go celebrate my 24th year with more chocolate and peanut butter than I normally eat in a 3 month span.  Happy Birthday to me, indeed!

People often ask me what inspired me to cook — when it happened, why it happened, etc.  I have a myriad of memories that led to me becoming the cook I am today, from being inspired by my sister when she was a pastry chef to becoming obsessed with Food Network when I was 17. The earliest memory of the bunch being an odd obsession with this gorgeous illustrated copy of “The Junior Fannie Farmer Cookbook” in my elementary school’s library when I was 8 or so.  It was only recently I remembered it and brought it up to my mother, who remarked nostalgically “I thought it was so bizarre at the time.”  Thanks, Mom!

But currently it’s my maternal grandmother Esther’s recipes that inspire me the most right now.  I never got to meet her, sadly, but in a way, I feel like I got the ‘cooking gene’ from her.  Although she mostly cooked at home, the rare exception would be Fish Fry Fridays at the bar my grandparents owned many moons ago called “Stick’s Tap” in downtown Milwaukee.  The only recipe we have from Stick’s is her coleslaw (also a winner), but my mother keeps all her other recipes in this ancient little wooden box under our microwave at home, and they’re always incredibly simple, cheap, and tasty.  Few are very summer-friendly (mostly awesome heavy meat action, thick sauces, etc.) but this (like the coleslaw) is one of the exceptions.

I like to think of this dish as ‘pickles unpickled.’  It’s like eating the pickling jar contents before you boil, seal and let sit for a few weeks.  Don’t approach this dish if you’re afraid of vinegar, that’s all I can say.  It’s got a handful of ingredients often seen in dill pickles, comes together in about 15 minutes, and can be eaten straight away, or chilled for a bit if you prefer it a little more refreshing. This is a popular side dish in any Slavic cuisine (for my family this means Polish but I saw something similar to this dish everywhere when I lived in Russia).  It’s sweet, sour, cold, and a fantastic side dish for any grilling or BBQ.