I guess I picked the wrong week to give up ice cream (see my last post). My intentions were good, having recently acquired chef and cookbook author, David Lebovitz’s The Perfect Scoop, I told myself I would explore the somewhat lighter offerings from his granitas and sorbets sections. Blood Orange Granita…Champagne-Cassis Granita…Nectarine Granita…Tangerine Sorbet…Cherry Sorbet. So many choices! I settled on Pink Grapefruit Granita (again, see my last post). It was light, zingy and refreshing. I loved it and felt very satisfied with myself for avoiding most of the fat and some of the calories of full blown ice cream. I was off to a good start.
Archives For espresso
It always amazes me how four ingredients – butter, eggs, sugar, and chocolate could be combined to make a wonderful dessert. This deliciously soft and “oozey” chocolate molten cake was invented by celebrity chef, Jean-Georges Vongerichten. The story is that he pulled a tray of individual cakes from the oven before they were completely baked through. As he cut through one, the warm, liquid chocolate center oozed out instead of the dense cake he expected, and just like that, a classic dessert was born. Every restaurant in America now has their own version of this ubiquitous cake, but I am a loyal fan of the original version for not only for its simplicity, but also for its intense chocolate flavor. I am also an ardent admirer of Jean-Georges.
Thank you, Starbucks! PSL, barista-speak for the Pumpkin Spice Latte, is my favorite espresso drink at Starbucks. However, it is a seasonal drink, available only from late August to January. The reemergence of PSL signals the arrival of the fall season. Forget that we are still experiencing beautiful beach weather here in Southern California and that my tomatoes are producing like it’s the middle of August. When Starbucks says it’s fall, it’s fall, darn it!