Bowl Licker

This post may just blow your mind, when a foodie goes to a brazier event and finds inspiration, there is something to write about. Wacoal hosted a fun filled “Cocktails and a Fitting” event, filled with everything you’d imagine… their new collection, which included numerous sexy ensembles, and well, cocktails!

Of course there was food, but who wants to chow down when a tasty beverage is within arms reach? This tributary drink is an inspiration of this fun event:
Skinny = my inner lingerie persona
Bras = the room was overflowing with them
Cosmopolitan = were served in abundance

Add up the sum of the three core ingredients and you have a Skinny Brazmopolitan that is under 300 calories.

Skinny Brazmopolitan

Ingredients

1 ¾ oz Cointreau (140 calories)
2 oz Vodka- 80 proof (128 calories)
1 oz Cranberry Juice (15 calories)
1/2 oz Fresh Lime Juice (2 calories)
1 Lime Wedge (1/8 lime) (3 calories)

Directions

Add all ingredients into cocktail shaker filled with ice. Shake well for 10-15 seconds and strain into large cocktail glass. Garnish with lime slice.

***
The recipe is simple, but I learned that picking the correct bra for your body is more complex than I had imagined. One of the factoids that I learned from ‘The Bra Lady’, Liz Smith, is that if you gain 5 – 7 lbs, your bra size will change. Hence the skinny drink recipe. More than anything, having lost my Aunt to breast cancer, I was drawn into the fact that Wacoal, via Liz’s work, has raised 2.5MM dollars for the Susan G. Komen Breast Cancer Foundation through the Fit for the Cure® program.

Oh, and if you are looking for some fun and flirty styles don’t miss out on their b.tempt’d line – I’ve got my eye on a few already – as does fellow fashion blogger at Art of Moda.

A sope (pronounced “SOH-peh”) is a traditional Mexican dish which at first sight looks like an unusually thick tortilla cup. The base has pinched sides and is made from a circle of fried ground maize that has been soaked in lime juice. This is then topped with refried beans other toppings to create a fist-size self contained Mexican dish.

While I was into this recipe for the fun and the flavor, I confess, I did take a short cut and purchased my sopes at the Mexican market. Toppings can really go in any direction you like, have fun with it. I had a hankering for some tangy cactus (AKA desert shark) accompanied by a melody of flavors.

Desert Shark and Chicken Tortilla Cups

Ingredients

1 ½ lbs paddle cactus leaves (nopales), spines removed cut into cubes

4 TBS white vinegar

½ tsp oregano, dried but not ground

¼ cup cilantro plus more for garnish, fresh chopped

1 large potato, peeled then large cubed

salt and pepper, to taste

1 red onion, sliced length-wise

3 tomatoes, diced

2 TBS vegetable oil

1 package sopes

sour cream (optional)

refried beans (optional)

roasted chicken, shredded (optional)

Panela or cotija cheese (optional)

Directions

Cut the fresh cactus leaves into squares. In a saucepan, boil cactus with 1/4 cup water and a large pinch of salt, covered, for about 10 minutes, or until tender and color is no longer bright green. Stir regularly. Drain and rinse well in cold water to remove the slippery film which develops from boiling.

In a bowl, combine cactus with white wine vinegar, oregano and cilantro. Let sit for 30 minutes.

While cactus sits, add enough vegetable oil (approximately 1/8-inch high) to a high-sided frying pan and turn heat up to medium. When oil is hot, gently drop in the sope. Fry until golden brown, moving enough with a spatula so that they do not adhere to the bottom of the pan. A good trick to use when turning the sopes over, is to partially turn them on top of another sope, this will prevent the oil from dangerously splashing out. To keep cooked sopes warm, place on a paper towel on a plate while preparing the remainder of the sopes needed.

In a pot, heat refried beans. Shred chicken and set aside; warm just before serving along with other garnishes.

Heat vegetable oil in a saute pan and add the potatoes and cook for 15 minutes on medium-high heat, stirring frequently to prevent from sticking to bottom of pan. Salt and pepper to taste. Add in the onion and cook 5-7 minutes until translucent. Lower to medium heat and add in the tomatoes for 5 minutes, stirring regularly. If using the cactus separately, as I did in this recipe, heat on stove top, otherwise, add the cactus to the potato mixture for 5 minutes to warm and absorb the flavors. Transfer to a serving dish and garnish with cheese and additional cilantro.

Place one sope on each plate and begin to layer with toppings. The recipe above is assembled in this order:

- refried beans

- sour cream

- potatoes, tomatoes and onion mixture

- chicken

- cactus

Serves 6-10

NOTES

Mexican and other Latino markets, often sell prepared cactus leaves, which is MUCH easier than having to wear gloves and use a paring knife to remove spines. If you would like to see a good video on how to remove cactus needles this I recommend Zarela Martinez’s son, Food Network star, Aaron Sanchez clip that shows you how to work with Nopales & Chayotes.

As thoughts of this year’s summer garden fill my head, like visions of sugar plum fairies, I wanted to share this ‘oh so simple, yet delicious’ recipe that can be featured many ways. The secret to success…cooking the tomatoes allows the heat to plump-up this fruit masquerading as a vegetable. The finished product is a luscious compote to top grilled foods or serve as a side dish. I like to spoon the compote over pan fried pork chops, place it on top of poached eggs, and use it as a pizza topping. To make it into a quick appetizer, adorn polenta rounds with the compote or add it on top of toast with a dab of ricotta or marscarpone cheese. The possibilities are endless. I look forward to hearing your delicious combinations.

Tomato Basil Compote

Ingredients

1 1/2 TBS olive oil

1 clove garlic, peeled & finely chopped

1 1/2 pint yellow, red, and orange tomatoes

salt & freshly ground pepper

8 large basil leaves

Directions

Heat oil in a large-size skillet over medium-low heat. Add garlic and cook approximately 3-5 minutes or until soft and golden brown. Add tomatoes, season well with salt and pepper, and cook no longer than 5 minutes, stirring often, until tomatoes are just warm and ready to burst. Add basil and cook approximately 1 minute, until just wilted.

If canning to preserve, place in glass jar while still hot and seal lid immediately to make a seal. I like to make a batch of this towards the end of summer so that as we head into the winter months I can break out a jar to recapture the flavors of days gone by.

Sometimes when I play with food, it is not about the consumption, it is about having another type of an artistic outlet. These are the sweetest eggs you’ll never eat; ergo the perfect gift for kids that have been on an endless sugar overload. To see a little one’s eyes light up when these treats comes into their view is worth all of the fuss. They make a lovely keepsake, and I know I fondly recall the one I received when I was seven.

Decorative Sugar Easter Egg

To make a sugar egg, you will need:

1 egg white

1/2 cup powdered sugar

3-1/2 cup granulated sugar

food coloring (optional)

a large “panoramic egg” candy mold, available at craft and cake decorating stores

egg base candy mold (optional, but recommended)

Pastry bags and tips for decorating the egg

royal icing

royal icing flowers or other candy decorations

toys or pictures to display inside the egg

coconut tinted green or Easter grass to put inside in the egg, unless you want to use icing like I did

thin sheet of flexible plastic (found at craft store, it is like a sheet of paper)

gift box for transporting the eggs to their final destination and for later storage (optional, but recommended)

- make the sugar mixture

Whisk the egg white until it is frothy. If you would like to color your egg, add the food coloring to the egg white and mix well. It is much easier to evenly distribute the color when it is first added to liquid. In a large bowl, whisk together the granulated and powdered sugars so they’re evenly mixed.

Pour the egg white into the sugars and begin stirring. It may seem like there’s not enough liquid, but continue stirring. Gradually the sugar will become more moist and eventually it will have the consistency of damp sand. You want the sugar to clump together if you squeeze it in your hand, but avoid adding additional liquid and making it too wet—that will just increase the drying time.

- fill it

Once your sugar mixture is ready, start filling your egg mold. Scoop the sugar into the mold and pat firmly down, packing it in. You want the egg to be smooth, so press down on the sugar to prevent any small gaps or cracks from forming. If you have excess sugar and want to make more eggs, keep it in a bowl and place a damp paper towel directly over the sugar to prevent it from drying out. If you are using an egg base mold, fill it at this time.

Using the top of a large knife to carefully scrape across the top of the mold, removing any excess sugar. The eggs should have a smooth, even top that is the same level as the mold when finished. Do the same for the egg base, if you are using one.

Place a stiff piece of cardboard directly on the top of the mold. Bracing one hand on the cardboard and the other underneath the mold, quickly flip it upside-down so that the egg halves are now resting on the cardboard. Quickly remove the mold—you should now have two beautiful sugar egg halves. Do the same with another piece of cardboard and your egg base, if you are using one.

- sculpting

At this point, the egg halves need to dry out a little before you can use them. Let them sit at room temperature for about an hour, or to expedite the process, place them in a 200 degree oven for about 25 minutes.

Once the eggs have started to set, they need to be hollowed out. It is important to do this when the outside is set enough to hold up, but the insides are still soft. Once the egg has fully set, it cannot be reshaped! There are two ways to make the panoramic window. One is to shave off a portion of the egg to make a vertical display- that has a “window” cut into the side. Alternatively, the eggs I made I were done horizontally, so I shaved off the the front end of both egg halves.

- creating the shell

Continue to scrape the interior of the egg until you have a sugar shell that is about ½-inch thick. You want it to be as thin as possible, while still being sturdy enough to hold together. Continue to gently whittle away to front of the egg until you have removed all of the sugar from the flat portion.

- decorate the eggs

Pipe a small amount of royal icing into the bottom portion of the intact egg half. This is to anchor everything else you add. Add a layer of green-tinted coconut, Easter grass or green frosting, if desired, and press gently to adhere into the egg. Now create a scene inside the egg attaching the decorations with a little icing. Begin to add toys, pictures, small candies, or sugar decorations. It is easiest to add a dab of royal icing to the back or bottom of your decorations to help them stick.

- close the eggs

It is now important to measure a thin piece of viewing plastic; it does not have to be cut perfectly as it will be covered with frosting. Pipe a thin line of royal icing around the lip of the bottom half of the egg. Press the top half down onto the bottom, making sure that they line up evenly. Run your finger around the seam where the eggs meet to remove any excess frosting. You want to do this right away so that it will not begin to harden into unsightly shapes. Allow the egg to sit for about 30 minutes, until the frosting has hardened enough to move the egg without damaging it.

- add finishing touches

Pipe a decorative border around the seams where the two egg halves were joined together. Then taking the plastic ‘window’, pipe a decorative design, such as star tipping, around the opening of the window, to better frame the scene inside and to hide any uneven edges. I usually do not pipe a border on the very bottom of the egg, as this is where it will rest in the egg holder. If you are not using an egg holder or have alternate display plans for your egg, decorate the entire thing.

If you have frosting flowers or other decorations, now is the time to put them on the outside. Use a small dab of royal frosting to secure them to the egg. Add leaves, stems, or any other decorative touches you desire.

If you are using an egg base, pipe some royal icing into the base to secure the egg. Once the outer icing is set, your egg is complete!

To save it, wrap it carefully in paper or plastic and store it in a box in a safe place. Do not refrigerate the egg and do not attempt to eat it! Stored properly, your egg can be saved for many years.

When the propeller on the skull cap starts spinning in the wind, things become crazy in the kitchen. It was the annual Scharffen Berger recipe contest, and despite not having secured a place on the leaderboard, I am proud to have participated. Last year’s submission to the contest was so well received I had to take another whack at it. The contest kicked off at the Second Annual BlogHer Food Conference in San Francisco. Long story short, I was drooling over Chef Elizabeth Falkner’s Scharffen Berger Chocolate Pub Cakes and just couldn’t sit this one out.

{If jotting down your grocery list, please note there are three separate ingredients lists.}

Molten Mole Cupcake Ingredients

8 oz Scharffen Berger semisweet chocolate baking chunks (62% cacao)

8 TBS (1 stick) butter, plus 1 TBS (melted)

1/2 cup all-purpose flour

2 TBS Scharffen Berger unsweetened cocoa powder

½ tsp cinnamon

3/4 tsp cumin

2 tsps chipotle sauce (no seeds)

1 1/2 cups granulated sugar** plus extra 1/3 cup for dusting

3 large eggs

3 egg yolks

1 tsp vanilla extract

6 large marshmallows

Mexican Hot Chocolate Glaze Ingredients

1 cup half and half

2 TBS unsalted butter, cut into 1 TBS slices

3 TBS light corn syrup

9 oz Scharffen Berger semisweet chocolate baking chunks (62% cacao)

1 tsp chili powder

½ tsp cinnamon

½ tsp vanilla extract

Cilantro Pesto Ingredients

4 TBS cilantro, finely chopped

2 TBS granulated sugar

2 tsp pine nuts

Mole Cupcake Directions

Preheat oven to 350 degrees F. Melt 1 TBS butter and using a pastry brush, coat cupcake tins, then dust each tin with remaining 1/3 cup sugar.

Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour, cinnamon, cumin, chipotle and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla.

Fill 6 cupcake cups halfway. Press a marshmallow into the center of the batter in each cup. Spoon remaining batter equally over marshmallows so that each one is completely covered with batter on all sides. Place in the center of oven and bake for 14-16 minutes, until tops are puffed and crackly. While cupcakes bake begin to make glaze and pesto.

Upon removing cupcakes from oven, gently run knife around the edges to loosen. Allow to cool in pan for 5 minutes. The edges should be firm but the center will be runny. Remove from pan by slightly inverting and place each cupcake on dessert plate and cover with glaze and pesto.

Serve warm. Yields 6 cupcakes.

Mexican Hot Chocolate Glaze Directions

In a medium saucepan, on low temperature, heat the half and half, butter and corn syrup until cream is hot and the butter has melted. The mixture should start to bubble, and register at 175 degrees on a thermometer; do not let it come to a boil. Remove the pan from the heat, add the chocolate and let it sit in the half and half for 30 seconds to soften. Add the chili powder, cinnamon and vanilla and whisk the sauce until it is smooth and all of the chocolate has melted.

Sauce can be used warm or left at room temperature until it reaches the desired thickness. To store additional sauce, pour cooled sauce into a covered bowl and refrigerate for up to 2 weeks. To reheat, spoon sauce into a saucepan and heat over low heat.

Cilantro Pesto Directions

Mix all together in a food processor. Place dollop on top of each cupcake.

Congratulations to the 2010 Scharffen Berger Winners!

In light of life’s adversity, I’ve been on a constant quest to be comforted. Like many in my family, any attempt to comfort oneself tends to manifest in preparing food and then consuming it. The greater the stress, the more delectables on hand. This was an easy recipe to pull together and I can envision it served as an appetizer, lunch or dinner dish. Better yet, this hearty strudel can be made ahead and frozen to quickly prepare for that on the spot company that ‘just dropped by’ for a quick visit.

Savory Sausage Mushroom Strudel

Ingredients

1 lb mild Italian sausage, casings removed

1 1/2 lbs mushrooms, chopped

1 tsps dried thyme

3 TBS Dijon mustard

1/2 cup sour cream

8 sheets Phyllo Dough, thawed

1/2 cup olive oil

Directions

In a medium-size skillet, sauté sausage over medium-high heat. Break up sausage with a fork until cooked and crumbled.

Add mushrooms and thyme and sauté over high heat until all of the liquid has evaporated and mushrooms begin to brown. Set aside and cool.

Remove 4 sheets of phyllo and place on a wax paper or other clean flat surface. Using a pastry brush, coat each individual sheet of dough with olive oil. Once all 4 sheets are oiled and layered upon one another, mix sour cream and Dijon into the sausage and meat mixture. Leaving a 2-inch boarder, spoon half of he filling in a log shape along one long end of the phyllo dough. Fold phyllo over the filling, tuck in the ends and roll up. Brush the top of the log with olive oil. Repeat with 4 more sheets of phyllo dough and remaining filling. Again, brush top of log with olive oil.

If not baking immediately, wrap in foil, strudles may be refrigerated overnight or frozen up to two weeks. Thaw in refrigerator or at room temperature.

Oven rack should be positioned in the upper third of the oven. Preheat oven to 350 degrees. On greased baking sheet, place strudles seam side down approximately 2-inches apart. Slice into 1 1/2-inch pieces cutting only halfway to the bottom, if serving as appetizers, otherwise cut into 2 1/2 inch pieces once fully baked. Bake 25-30 minutes or until golden brown. To serve, cut through slices.

Makes 2 strudels, 12 slices per each

There are just so many days per year that you can play with your food, and April 1st (AKA April Fools) is certainly one of them. Over the years I’ve had my fill of fun with this holiday and I wanted to share a few of these playful foodie creations with you in hopes that it will inspire you to join in fun food foolery.

What is most loved about this meal? It is really dessert first — don’t judge the meal by its looks.

The menu:

- fish sticks

- carrots and peas

- raspberry coolers

- hearty cup cakes with healthy buttermilk frosting

Crispy Fish Sticks

Fish Sticks Ingredients

1 box rectangular shaped shortbread cookies

1 cup corn flake crumbs

1 container white frosting

Fish Stick Directions

Prepare a cookie sheet with foil and set aside. Unwrap shortbread cookies and place on plate. In a small bowl, add corn flakes. Using a knife coat each cookie with frosting on all sides. Roll the cookie in cornflake crumbs and place on the prepared cookies sheet. Repeat until desired quantity is prepared.

Sweet Veggies

Sweet Veggie Ingredients

1 3 lb package of Starburst original fruit candy chews, 1 per every 2 guests

2 boxes of Yogos Bits, in solid light and dark green colors

Sweet Veggie Directions

Take each orange Starburst candy, unwrap an cut into four pieces. Unwrap Yogos Bits and sort green colors into one bowl. The packages only contain a few greens per packet so veggie haters will be pleased with a small amount they ‘think’ they will have to consume.

Raspberry Coolers

Raspberry Cooler Ingredients

1 box of raspberry JELL-O per 8 oz glass

1 straw per person

Raspberry Cooler Directions

Prepare recipe for finger JELL-0 according to box directions. Pour into clear glass with straw inserted. Chill until dinner time.

Hearty Cup Cakes

Cup Cake Ingredients

1 pound ground turkey

1 Italian sausage, casing removed

1 cup zucchini, coarsely grated

3/4 cup yellow onion, finely chopped

1/4 cup Italian seasoned breadcrumbs

1/4 cup oatmeal

1/4 cup fresh parsley, chopped

1 large egg

1 tsp salt

1/2 tsp pepper

12 tsp garlic powder

cup cake foils (DO NOT use paper liners)

Cup Cake Directions

Preheat oven to 350 degrees. In a large bowl combine all ingredients. Coat cup cake pan with non-stick spray and form generous mounds of meat in each one. Bake meat cakes for 35-45 minutes. Length of time will depend on how much meat is used in each portion. To be certain meat is cooked, use a meat thermometer to ensure that the center registers at 165 degrees. Continue to check every 5- 7 minutes until cooked.

While meat cooks, prepare mashed potato ‘frosting’. Once meat is cooked allow to set for 5 minutes once removing from oven. There will be a generous amount of liquid at the bottom of each cup cake. Remove meat from pan and set aside on a plate. Then place each cup cake into a cup cake foil for presentation.

Healthy Buttermilk Frosting

Frosting Ingredients

1 1/2 pounds boiling potatoes

1/4 cup milk

4 TBS unsalted butter

1/2 cup buttermilk

salt

food coloring

Frosting Directions

In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Peel the potatoes and cut them into 1 1/2-inch cubes. Add them to the boiling water. Water will stop boiling, once it returns to a full boil lower the heat and simmer uncovered for 10 -15 minutes, until the potatoes fall apart easily when fork is inserted.

In a small saucepan, heat the milk and butter on low, making sure it doesn’t boil. Set aside until the potatoes are done.

As soon as the potatoes are tender, drain them in a colander. Place potatoes in a heatproof bowl and using a hand mixer, mash until nearly smooth. Stir in the hot milk mixture until potatoes are smooth. Add enough buttermilk to make the potatoes creamy. Then add 1 teaspoon of salt and food coloring. Mix well, then cover and set aside to keep warm until cup cakes are ready.

For an added decorative touch to the cup cakes, place potatoes in a large zip lock bag and snip off 1/4 of an inch from one corner. Start from the most outer edge of the cup cake and working in a circular motion, decorate until the top of the cup cake is covered.

Set the table and leave the cup cakes plated and off to the side. Watch the looks of surprise as your guests eat their meal.

I hope you will join me in discovering Foodily.com! Check out the menus I’ve created and let me know your favorites. Fine print: It’s true, I am a compensated Foodily Brand Ambassador.

This recipe is really exciting for me to post. Last October, while out to dinner with a friend at a locally acclaimed restaurant called The Lark Creek Tavern, (formerly the Lark Creek Inn), I had the honor of meeting the pastry chef. She had created a recipe that was so unique, utilizing so many wonderful seasonal ingredients, I eagerly awaited the next time I could connect with her. Kayci Edwards is the woman behind the divine sweets featured at the Lark Creek Tavern. She graciously invited me to The Lark, not only to talk about the recipe I had devoured that night (which unfortunately was no longer in season and on the menu), but to try out two of her latest creations. Today’s post is bursting with chocolate and amazing flavor pairings that could be an ideal dessert as we head into Easter, Passover, Mother’s Day – you name it. Guests will be ooh la la-ing it with each bite!

Since this recipe has so many ingredients it is best to compile a full shopping list. This is not a recipe that you should try to do the day of your party, while it can be done, it is best to make it at least 2 days prior so you do not feel rushed when preparing the rest of your meal.

Chef Kayci Edwards

Executive Pastry Chef The Lark Creek Tavern

Bay Area local, Pastry Chef Kayci Edwards, found her passion for pastry at an early age baking and cooking dinner with her mom and has studied with Susan Principe for about a year and Maggie Leung, Executive Pastry Chef for San Francisco’s acclaimed Masa’s Restaurant, for about two years, allowing her to hone her skills and develop a one-of-a-kind style as represented by her fantastic creations at the Lark Creek Tavern.

A graduate of The California Culinary Academy’s Baking and Pastry Arts program, Edwards excels in creativity and a passion for the freshest ingredients. She is known for her Pecan Sticky buns which she learned from baking with her mom when she was growing up.

After graduation, Edwards worked for The Lark Creek Inn Restaurant group at the former Lark Creek Inn and also when it reopened as the Tavern at Lark Creek in Larkspur, CA. As the Executive Pastry Chef at the Tavern at Lark Creek, she is responsible for creative development of the desserts as well as the morning pastries for brunch, which change weekly, and the continued quest for new product.

Chocolate Tart

Chocolate Sucre Ingredients

1/2 lb powdered sugar

1 lb unsalted butter, room temperature

1/2 TBSP vanilla extract

2 eggs

1 lbs (6 oz) flour

2 oz cocoa powder

1 tsp salt

Chocolate Sucre Directions

Cream together butter, sugar and salt. Add eggs one at a time then add the vanilla extract. Combine flour, cocoa and salt and add to butter mixture and mix until combined. Wrap in plastic and chill until firm. Roll out and poke holes in the bottom of the tart shell to keep it from creating bubbles. Bake 350 degrees in a convection oven for 5-6 minutes, let cool then pour the ganache.

Chocolate Tart Filling

1 lb dark chocolate, chopped

6 oz butter

4 eggs, lightly beaten

1 2/3 cup heavy cream

1/2 cup sugar

Chocolate Tart Directions

In a large-size saucepan, combine chocolate and butter and melt over medium heat.

In a bowl, combine sugar, 2/3 cup of the heavy cream and eggs, whisking to combine. Slowly add chocolate mixture to egg mixture whisking continuously. Note: the remaining 1 cup of whip cream will be used upon serving the tart.

Pour filling into pre-baked shell and bake at 350 or 20-25 minutes. Bake until the filling, one inch from the edge, is set but the center is still wobbly when gently shaken.

Caramel Sauce Ingredients

2 cups sugar

1/2 cup corn syrup

1/2 cup water

2 cups cream

Caramel Sauce Directions

Combine the sugar, corn syrup and water and bring to a boil. Cook until sugar reaches a medium amber color. Add the cream slowly to stop the caramel. Use a long whisk because the caramel will splatter and put off harmful steam.

Candied Walnuts Ingredients

8 oz walnuts, rough chopped

Pinch of cinnamon

Pinch of cayenne pepper

Brown sugar to coat

About 1/2 of an egg white (keep the whole white as you may need a little more then half.)

Candied Walnuts Directions

Weigh out the walnuts and give them a rough chop. Whip the egg whites until foamy, they do not need to hold a stiff peak.

Add your spices to the white, then add the walnuts, stir to coat. Add brown sugar until the nuts look like they’re dry. Initially the brown sugar will begin to moisten because of the egg white and turn dark, but as you add the sugar it will become lighter as it no longer soaks up the moisture. Bake at 350 degrees until walnuts start to turn a light amber color and they no longer look moist, they do not need to be stirred.

To Assemble

Take remaining 1 cup of whip cream and add 1 tsp vanilla. Whip until firm. Add caramel sauce to the plate, to make it more decorative you can place in a zip lock bag, snip off one small end and have fun decorating the plate with it. Place a piece of chocolate tart on top, garnish with a generous dollop of whip cream and sprinkle with candied walnuts. Then sit back and watch your guests eyes light up like fireworks on the fourth of July. It is magic.

Refrigerated cake will keep well wrapped in plastic and refrigerated.

As a Foodily Ambassador; I’ve assembled a wonderful Easter menu that I hope you will enjoy. Here’s a menu teaser….

-Green Beans With Anchovy & Soft Egg

-Lemony Prawn & Pea Pasta

-Snapshots From Italy: Roman Easter Soup

-Easter Lamb Recipe

-Potatoes Antico Modo

-Indian-spiced Mixed Nuts

-Easter Meringue Cups

I hope you will join me in discovering Foodily.com! Fine print: It’s true, I am a compensated Foodily Brand Ambassador.

In honor of read across America month, and our unified love for all things Seuss, I thought that the best way to indulge childhood memories AND celebrate St. Patrick’s Day was to create a Green Eggs and Ham (ahem, Corned Beef-ish Ham) dish. While this may seem like a surprising combination- I assure you that Brussels Sprouts and Eggs are a perfect combination – and an ideal way to use a bit of left-over St. Patty’s Day Dinner fixins.

(sotto voce)
I would not like them here or there.
I would not like them anywhere.
I do not like green eggs and ham.
I do not like them Sam I Am.

Green Eggs ‘n Ham

Ingredients

2-4 TBS apple cider vinegar

4 slices of corned beef, cooked (or can substitute 8 slices of bacon, cut 1/4 inch thick or prosciutto, slivered)

4 sheets of Phyllo dough

2 TBS unsalted butter, softened

2 cloves garlic, finely chopped

1 leak, washed well and cut up to dark green area

1/2 cup yellow onion, chopped

4 cups Brussels Sprouts, knobby ends removed

1/3 cup chicken broth (or water)

2/3 cup heavy cream

8 eggs

1/4 tsp salt

1/4 tsp pepper

1/4 cup grated Parmigiano- Reggiano

Parmigiano-Reggiano, shaved as garnish

Directions

Preheat oven to 350 degrees.

Slice cooked corned beef into strips and set aside to reheat later. If using bacon, cut crosswise. In a large skillet, on medium-heat, cook the bacon, until crispy brown (approximately 3-4 minutes on each side). Transfer the bacon onto a plate lined with paper towels to drain. If using prosciutto, slice into small strips and quickly cook in a pan (approximately 2-3 minutes) and set aside.

Using the slicing blade on a food processor, shred the Brussels Sprouts. Add 1 the butter, garlic, leak and onion and cook over medium heat until softened. Add Brussels Sprouts, broth, cream, 2 TBS of vinegar, salt and pepper. Cover the pan and cook stirring occasionally, until the Brussels Sprouts are tender between 5-7 minutes. Do not overcook as you will want to reheat this mixture just before serving.

Lightly butter or spray a 4 ramekins. Cut each piece of dough in four squares 4-inches wide. (Dough squares will form a fluted-edge.) Place one layer of the dough into the ramekin, bush with butter, pressing carefully so that the dough fits snugly in the ramekin. Sprinkle with grated Parmigiano-Reggiano cheese. Repeat with remaining three layers. Bake the shells empty for about 10 minutes. Remove the shells from the oven and set aside.

If you do not have an egg poaching pan, you will will need a large pot. Add 1 1/2-inches of water into a large pot and add 2 TBS of vinegar. Bring the water to a boil, and then reduce temperature. While waiting for the water to boil, crack open eggs, one at a time, into a small bowl. When water reaches a gentle simmer, pour each egg into a ladle. Gently transfer eggs into simmering water. The egg whites will coagulate instantly as the vinegar will change the pH level of the poaching water. Poach the eggs for 3-6 minutes spooning the simmering water over the eggs. While waiting for the eggs to cook, make sure the Brussels Sprouts and corned beef are reheated. When the egg whites become opaque and feel firm to the to the touch they are ready. Serve immediately. Éirinn go Brách!

Serves 4

(alto voce)
Say!
I like green eggs and ham!
I do! I like them, Sam-I-am!

As a Foodily Ambassador; I’ve got a few new Sham-rockin’ recipes I’ve discovered that I wanted to share with you. Check out the menu I created at Foodily.com St. Patrick’s Day Menu
-Guinness and Stilton Pate
-Irish Stew
-Shallot And Guinness-dressed Spinach Salad With Beef And Blue-butter Croutons
-Colcannon
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In my recent attempt to keep things healthy and simple, (which really only lasted for about three days), I wanted to mix up my salad and protein regimen by adding some fresh Dungeness Crab to the repertoire. The best thing about this recipe is that it is quick and simple if you are able to buy the fresh shelled crab meat.

San Francisco Dungeness Crab Salad

Ingredients

2 cups cooked cooled crab meat, flaked

1 cup celery, diced

1/4 cup chopped green onions, diced slightly above the green line

1 tsp salt

1/2 tsp pepper

2 TBS fresh lemon juice

3 TBS mayonnaise

Romaine or red leaf lettuce leaves, cleaned

6 avocado wedges, optional

Directions

Mix crab meat with celery, green onions, salt, pepper, lemon juice, and mayonnaise. Serve over mixed greens with a slice of avocado, if desired.

To prepare this as an appetizer, wash and dry Romaine lettuce leaf, place 2 TBS of crab salad in the upper section of the lettuce stalk and garnish with a few wisps of carrot.