Neapolitan Marble Cake with Chantilly Frosting

Neapolitan Marble Cake with Chantilly Frosting

You know what I found surprising when I started digging into the oddly diverse world of Neapolitan flavoring? The hate. People not only hate Neapolitan ice cream, they hate the people who like it. One blog even declared that Neapolitan-loving people, like me, “like horrible things.” Well, gosh! I’m sorry. But once I looked beyond the rage, I found so many unique and delicious riffs on the classic chocolate, strawberry, and vanilla combo. So many, in fact, that I was overwhelmed with the possibilities. Today’s Neapolitan Marble Cake with Chantilly Frosting is just the tip of the iceberg, so you’ll have to forgive me if things get a little Neapolitan-heavy on this blog.

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Pressed Picnic Sandwiches with Green Olive Tapenade

Pressed Picnic Sandwiches with Green Olive Tapenade

It’s still gray and rainy in my corner of the world, but I know summer is coming – I can feel it. And with that summer feeling comes the irresistible urge to dine al fresco. But while eating outside can be wonderfully romantic, it can also be a logistical nightmare. There’s temperature control to consider, sogginess to anticipate and prevent, and ease of transport to evaluate. Not all food is picnic food and not all picnic food is created equal. So, to help you take the guesswork out of packing your basket, I’m launching a season-long Summer Picnic Series. Today’s Pressed Picnic Sandwiches is the first installment in a collection of picnic-friendly recipes that will appear on this blog twice a month from now to September. So, let’s get started with these born-for-the-basket Pressed Picnic Sandwiches.

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Fiddlehead Farfalle with Saint-André Cream Sauce

Fiddlehead Farfalle with Saint Andre Cream Sauce

Okay, I know today’s Fiddlehead Farfalle with Saint-André Cream Sauce bears more than a passing resemblance to my last recipe, but… there is no but. I have no excuse. When spring hits I fall into a vat of cream sauce and vibrant greens. I’m speaking metaphorically, of course, but even this exaggeration occasionally borders on the truth. I’m not sure if it’s due to my excessive exposure to Pasta Primavera as a child or my aesthetic preoccupation with pairing green and white, but to me, spring cuisine means cream sauce, greens kissed with garlic and butter, and glass after glass of white wine.

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Grilled Asparagus Croque Monsieur

Grilled Asparagus Croque Monsieur

I’m back once again to wreak havoc and mess with a classic. Today, I will piss off all of France with this Grilled Asparagus Croque Monsieur. Yes, I went ahead and made the celebrated and beloved Croque Monsieur vegetarian. I know, right? Gasps all around! Fortunately, I’m not important enough to cause an uproar. No one, save my beloved blog readers, will know I have committed this piece of culinary blasphemy. But, as I’ve mentioned elsewhere on this blog, I have a handful of vegetarian friends and I like to cater to them from time to time. Plus, let’s be real, the best part of a Croque Monsieur is the cheese, not the ham. So is the concept of a Grilled Asparagus Croque Monsieur really so disrespectful? Don’t think about that too hard.

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