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Attend a cooking class at Studio of Good Living in San Francisco and you’ll soon discover a new world full of culinary adventures. More than just a cooking school, the Studio of Good Living shares the art of living well with all its students!
Studio of Good Living offers exceptional cooking classes and events in the Bay Area and Beyond. Want to learn how to cook or brush up on your cooking skills? Take a class with us! Escape to San Francisco for a Taste of San Francisco or indulge yourself with Cook, Shop, Spa. Burned out? Drop into Live Well, Eat Well for yoga lovers. Continue the journey with the Art of Dinner Blog and view our video classes for new ideas to spice up your dinner table. . Need a change of scenery? Join us for a total culinary and lifestyle retreat in beautiful Maine. Discover the possibilities with Chef Phoebe Schilla and the Studio of Good Living. Life is Beautiful by Design.
 Texture. That’s all I have to say about this delicious and unusual chocolate dessert from ‘Screen Doors and Sweet Tea’ by Martha Hall Foose. It is cool, creamy, and absolutely delicious. I was drawn to this recipe equally by the name and the picture. Now, back to the texture. This dessert—I wouldn’t call it a cake,–is softer and not as sweet as fudge and creamier than a flourless chocolate tort or cake. It’s perfect for hot summer nights and can be frozen for up to a month, which makes it perfect to have on hand for when guests drop in.
Enjoy!
Darkness on the Delta
Serves 6-8
‘Screen Doors and Sweet Tea’ by Martha Hall Foose
7 oz Bittersweet chocolate, chopped
2/3 cup whole milk
1/3 cup plus 1 Tbsp granulated sugar
¼ tsp freshly grated nutmeg
1 large egg yolk
1 cup unsalted butter, softened
1 tsp. vanilla extract
- Place the chocolate in a large bowl and set aside.
- Combine the milk, 1/3 sugar and nutmeg in a small saucepan on the stove top and heat to melt the sugar.
- In a small bowl, whisk the egg yolk with the remaining tablespoon of sugar. Pour in half of the hot milk, whisking constantly.
- Return the milk-egg mixture to the remaining milk in the saucepan. Continue to cook the milk and egg mixture stirring constantly for about 5 minutes or so, until it thickens slightly.
- Pour the hot milk over the chopped chocolate and stir vigorously to melt the chocolate.
- Cut the softened butter into pieces and stir it into the chocolate a few pieces at a time.
- Stir in the vanilla extract. Set aside while you prepare the pan.
- Spray a 6 inch round cake pan with a removable bottom with non stick cooking spray and line the bottom and sides of the pan with plastic wrap.
- Pour the chocolate mixture into the pan and place in the freezer for 6 hours.
- To serve, remove the sides of the cake pan, place a plate on top of the cake, flip it over and peel off the plastic wrap. Garnish with powdered sugar and raspberries.
- Store any remaining cake in the freezer.
 Yup, it feels like summer in San Francisco and by that I mean an actual summer and not the cold and foggy kind. Last night was actually too hot for blankets!! Can you believe it? So today, as I was flipping through cookbooks looking for inspiration I caught a glimpse of a salad with filet mignon. It looked so enticing I had to make it almost immediately. Sweet cherry tomatoes, cold, crisp lettuce, chilled steak that has been cooked medium rare, intense ‘Roaring 40’s’ blue cheese and a pungent mustardy vinaigrette has almost done me in. The most wonderful thing about salads is the versatility of ingredients. If you wanted to you could easily add hard boiled eggs, avocado, pickled red onion, cucumber, bacon or crispy prosciutto. You could subtract the meats and add grilled or marinated tofu and more vegetable too.
The perfect wine for a dinner salad with complex flavors would be a glass of chilled rose. (Check with your local wine merchant for recommendations, but I like Cote du Rhone Roses, and domestic producers that I have enjoyed include Bonny Doon, V. Sattui, Lewis Cellars and Etude.) White wine simply can’t handle the flavors; particularly the blue cheese and most red wines are too heavy.
When it is hot out, what do you like to eat? I have a tendency to run out of ideas in the summer and just repeat old favorites.
 I don’t know anyone whose life has not been affected by cancer in some way. For that reason alone I am pleased to take part in Foodbuzz’s most recent posting challenge. Everyday Foodbuzz chooses 9 posts to feature as the ‘Top 9’. July 19th’s top 9 will be around a banana split theme. For every featured publisher that takes part by blogging about and picturing a Banana Split, Foodbuzz will donate $50 to ovarian cancer research, sponsored by Electrolux and Kelly Ripa. So here is my San Francisco Banana Split. I used Mitchell’s ice cream, of course. The three flavors that I chose were Chocolate, Buko (young coconut) and Ube (purple yam). The toppings are home made brown sugar- ginger syrup, hot fudge and coconut cream. The cherries are from a Bing cherry compote that I made a month ago and the whipped cream is fresh.
Messy but delicious!
For more information and to donate check out http://www.kelly-confidential.com/foodbuzz.
My new favorite ‘quick and easy recipe for home cooking’ sounds like a character from Star Wars. It’s called Ja Ja Men (close to, but not quite Jar Jar Binks), and it is from Takashi’s Noodles, a fantastic cookbook that I can highly endorse. This book is filled with quick and easy Asian noodle recipes that are delicious and perfect for weeknight cooking. I’m all about quick and easy recipes these days, more so than ever. Pete and I challenged ourselves to stop ordering take out about a month ago to see not only the impact on our wallets, but also how we feel primarily eating homemade food—that is all natural, fresh foods without any additives or preservatives. I think that we all want something that we can put on the table really fast and we want it to taste good. I hate eating ill prepared and ill tasting food. (Airport food sends a chill up and down my spine.) I would rather be hungry. Relaxing with a glass of wine over a dinner that really tastes good and is healthy is something that I look forward to all day.
Here it is:
Spicy Eggplant Ja Ja Men Udon
Adapted from Takashi’s Noodles, by Takashi Yagihashi with Harris Salat
2 cups peeled, cubed eggplant, about 1 moderately sized eggplant or two small ones.
½ cup chopped red, yellow or orange bell pepper (This recipe originally calls for green bell pepper which is one of the few vegetables that I actively dislike, but if you like green bell pepper, by all means use it.)
1/3 cup drained, canned bamboo shoots, cut into ½ inch pieces
4 scallions, green and white parts separated and chopped
Combine the eggplant, bell pepper and bamboo shoots in a large bowl. Cover with cold water and set aside to soak for 10 minutes, then drain.
While the eggplant is soaking, combine the following and set aside:
3 Tbsp. sake
2 Tbsp. red miso
2 Tbsp. sesame paste
6 Tbsp. Soy Sauce (I used Tamari)
2 Tbsp. Chinese chili paste, if unavailable, you may use 1 Tbsp. Siracha. As always with chilies, add more or less according to your liking.
5 Tbsp. Mirin
½ cup Dashi or Water
Combine 1 tsp cornstarch with 1 tsp. water and set aside.
2 Tbsp or so of vegetable oil for sautéing.
1 Tbsp. minced garlic
1 Tbsp. minced ginger
8 oz. ground pork (If you are vegetarian, you could substitute 8 oz of tofu cut into a small dice.)
2 Tbsp. Sesame Oil
1 # dried udon noodles
Heat the vegetable oil in a large-ish sauté pan over medium high heat. When the oil is hot, sauté the garlic and ginger until they are a light golden brown. Add the ground pork or tofu and the chopped green scallion. Use a spoon to combine the ingredients in the pan. When the pork is no longer pink, add the eggplant, bamboo shoots and bell pepper. Cook for a few minutes so that the vegetable start to soften and the flavors begin to mingle. Add the sesame oil and stir well to combine. Add the sake/miso/spice mixture and bring to a boil. Stir the cornstarch and water if it has separated and pour it into the sauce. Stir well to combine and continue to cook for a few minutes until the sauce thickens and the eggplant is cooked to your liking. Remove the pot from the heat.
Bring a pot of water to the boil and cook the udon noodles according to the directions on the package. Drain and place a portion of noodles in each serving bowl. If the sauce has cooled, reheat and top the noodles with the sauce. Garnish with the reserved chopped white scallion.
Enjoy!
*If you can’t find udon noodles, you can use linguine
1st and 3rd Friday of the month, 6-8pm
Next Seminar: Friday June 18th Sign up now!!
“When you base your food choices on your own intuitive wisdom, that food will nourish and strengthen your body, mind and spirit to help you fulfill the purpose of your life.”
Leonard Perlmutter, American Meditation Institute
I’m happy to announce that I am partnering with Josh Camire, of warriorschoiceyoga.com to create a very unique seminar that unites food and yoga. This is the perfect way to jumpstart your weekend! We start with a 30 minute cooking demonstration and discussion about conscious cooking and intuitive eating. Then, move on to an hour long gentle yoga class and conclude with a gourmet three course dinner. What’s the connection between food and yoga, you may ask? Well, one of the benefits of yoga is learning to really listen to you body’s cues.
I discovered yoga in 2002 as part of a campaign to help me quit smoking for good. (Smoking is the scourge of the restaurant industry and a bad habit that I picked up and kept for far too long.) I found that yoga has many benefits—better sleep, more body awareness, a higher quality of breath among others. I’ve been an active practitioner since then. I believe that yoga has the power to change your life and your relationship with food. This is a fun, light hearted seminar that will leave you feeling nourished in both body and spirit. All levels of fitness are welcome and dietary restrictions are happily accommodated.
This is an amazing Curried Chicken Salad that totally nourished me when I arrived home from yoga class, hot, sweaty and ravenous. It is good whenever you have a craving for a dish with multiple layers of flavor—spiciness and a gentle heat from the curry paste, sweetness from the currants, richness from toasted coconut, creamy-ness from the mayonnaise and salty crunchy goodness from chopped roasted peanuts. It can be put together in just a few minutes if you have all of the ingredients on hand. It’s the perfect dish for your next BBQ or get together.
Bon Appetit! (I wanted to take a picture but Pete and I practically licked the bowl clean!!)
Curried Chicken Salad, Thai Style (inspired by a dish of the same name at the now defunct Cannery Restaurant in Yarmouth Maine)
1# leftover grilled or roasted chicken breast, diced
½ to ¾ cup of mayo depending on how mayonnaise-y you like your salad. (you could also substitute equal parts mayo and yogurt)
1 rounded teaspoon of Green Curry Paste (I highly recommend Mae Ploy brand, available at importfood.com and some supermarkets.)
1 Tbsp. Curry Powder
2 Tbsp. Unsweetened Coconut, toasted to a light golden brown.
2 Tbsp. Chopped, salted, roasted peanuts (Planter’s is perfect.)
2 Tbsp Zante Currants or Raisins
1 scallion, white and green parts finely chopped
Salt and Pepper to taste.
Whisk together the mayo, curry paste and curry powder. Fold in the remaining ingredients and enjoy! This is so flavorful it is great on it’s own, over greens or crackers. I’ve also served it on cucumber rounds, garnished with chopped chives or peanuts as a hors d’oeuvres.
There are many different types of mole sauce, but the one that I remember, the one that I was completely intoxicated with, is the Mole sauce that I had in Paris, while I was studying at the Cordon Bleu. A number of my classmates were from Mexico. They introduced me to a fabulous Mexican joint that was my first experience with authentic, high quality Mexican food—and I fell in love.
Mole sauce is a romantic sauce, loaded with exotic spices, chilies and touched with chocolate. It is like that tall, dark and handsome stranger that you can’t take your eyes off of. The flavors are rich, complex and totally mysterious. I’ve made Mole sauce many times over the years and come close to my memory from Paris, but never quite got it right. One time I over toasted the chilies which gave the mole a slightly acrid taste and aroma. Another time not all of the ingredients were available and I boldly made substitutions, and the sauce was a watery imitation of what I remembered. However, all that changed this weekend. I had a serious yen for Mexican food and I came across a mole recipe on epicurious.com from archives of the Gourmet magazine. It was a far simpler recipe than I remembered making previously and I had all of the ingredients on hand so I had to try again. (I am such a geek when it comes to cooking!) It was fabulous. It took less than an hour to put together and I loved it. This was the sauce that I remembered! I adapted the sauce a little. I altered the amount of chilies used because I didn’t want it to be too spicy and I reduced the amount of orange zest. Because I wanted to make a vegetarian version I used water instead of chicken stock and I didn’t braise the chicken in the sauce. Instead I grilled chicken (and tofu) separately and served the sauce on the side. We invited some friends over and had a feast fit for a king.
Enjoy!
Mole Sauce, adapted from Gourmet Magazine
3 tablespoons Olive Oil
3 cups chicken stock or water
2 cups orange juice (I used the Blood Orange Juice that I had in my fridge.)
1# onions, sliced
1/2 cup sliced almonds, toasted to a light golden brown
4 teaspoons cumin seeds
4 teaspoons coriander seeds
3 ounces dried pasilla chiles, stemmed, seeded, torn into 1-inch pieces, rinsed
1 ancho chili stemmed, seeded, torn into 1-inch pieces, and rinsed
1/4 cup raisins, I used golden)
(1) 3 x 1/2-inch strip orange peel (orange part only)
1 1/2 teaspoons dried oregano
1 3.1-ounce disk Mexican chocolate, chopped
Heat the oil over medium high heat in a large, heavy bottomed saucepan. Add the onions, and caramelize the onions slowly for 20-30 minutes, until they are a deep brown color. If they start to stick to the bottom of the pan, simply deglaze with a little bit of water. Once the onions have browned, add the spices and almonds to the saucepan. Add the stock or water and juice. Bring to a simmer and toss in the chilies, oregano, orange peel and raisins. Continue to simmer for about 30 minutes or so, until the chilies are soft. Turn off the heat and add the Mexican chocolate to the sauce. Allow the chocolate to melt, then puree the mole sauce in batches. Season to taste with salt and pepper. If the sauce seems too thick, thin with a little bit of water.
Serve as part of a meal with chicken, tofu, warm flour or corn tortillas, Queso Fresco and Crema.
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Chicken Mole
There are many different types of mole sauce, but the one that I remember, the one that I was completely intoxicated with, is the Mole sauce that I had in Paris, while I was studying at the Cordon Bleu. A number of my classmates were from Mexico. They introduced me to a fabulous Mexican joint that was my first experience with authentic, high quality Mexican food—and I fell in love. Mole sauce is a romantic sauce, loaded with exotic spices, chilies and touched with chocolate. It is like that tall, dark and handsome stranger that you can’t take your eyes off of. The flavors are rich, complex and totally mysterious. I’ve made Mole sauce many times over the years and come close to my memory from Paris, but never quite got it right. One time I over toasted the chilies which gave the mole a slightly acrid taste and aroma. Another time not all of the ingredients were available and I boldly made substitutions, and the sauce was a watery imitation of what I remembered. However, all that changed this weekend. I had a serious yen for Mexican food and I came across a mole recipe on epicurious.com from archives of the Gourmet magazine. It was a far simpler recipe than I remembered making previously and I had all of the ingredients on hand so I had to try again. (I am such a geek when it comes to cooking!) It was fabulous. It took less than an hour to put together and I loved it. This was the sauce that I remembered! I adapted the sauce a little. I altered the amount of chilies used because I didn’t want it to be too spicy and I reduced the amount of orange zest. Because I wanted to make a vegetarian version I used water instead of chicken stock and I didn’t braise the chicken in the sauce. Instead I grilled chicken (and tofu) separately and served the sauce on the side. We invited some friends over and had a feast fit for a king.
Enjoy!
Mole Sauce, adapted from Gourmet Magazine
3 tablespoons Olive Oil
3 cups chicken stock or water
2 cups orange juice (I used the Blood Orange Juice that I had in my fridge.)
1# onions, sliced
1/2 cup sliced almonds, toasted to a light golden brown
4 teaspoons cumin seeds
4 teaspoons coriander seeds
3 ounces dried pasilla chiles, stemmed, seeded, torn into 1-inch pieces, rinsed
1 ancho chili stemmed, seeded, torn into 1-inch pieces, and rinsed
1/4 cup raisins, I used golden)
(1) 3 x 1/2-inch strip orange peel (orange part only)
1 1/2 teaspoons dried oregano
1 3.1-ounce disk Mexican chocolate, chopped
Heat the oil over medium high heat in a large, heavy bottomed saucepan. Add the onions, and caramelize the onions slowly for 20-30 minutes, until they are a deep brown color. If they start to stick to the bottom of the pan, simply deglaze with a little bit of water. Once the onions have browned, add the spices and almonds to the saucepan. Add the stock or water and juice. Bring to a simmer and toss in the chilies, oregano, orange peel and raisins. Continue to simmer for about 30 minutes or so, until the chilies are soft. Turn off the heat and add the Mexican chocolate to the sauce. Allow the chocolate to melt, then puree the mole sauce in batches. Season to taste with salt and pepper. If the sauce seems too thick, thin with a little bit of water.
Serve as part of a meal with chicken, tofu, warm flour or corn tortillas, Queso Fresco and Crema.
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Not every week, but most weeks I like to try out a few different quick and easy recipes. Most often it’s dessert recipes for my incurable sweet tooth, but I like to play around. I love fresh cherries; the season always passes much too quickly for my taste. I think that Cherries just may be nature’s perfect fruit. So small, so round, so pretty, so full of vitamin C and anti-oxidants. Mostly I just eat them out of hand. However, when I came across a recipe for candied Cherries in David Lebovitz’s ‘Ready for Dessert’ I had to make it. It only has 3 ingredients—well 4 if you add a little almond extract (I did). The other ingredients are pitted fresh cherries (duh), sugar and water. Place 2 cups of pitted cherries in a pot with 1 cup water and 1 cup sugar and simmer until thick and syrupy. The most beautiful thing about this recipe is that it keeps 6 months, yes, 6 MONTHS, in the fridge. These candied cherries are great on their own, over ice cream, folded into Greek yogurt or spooned over lightly sweetened mascarpone. Now I can have cherries for at least half the year.
The next recipe that I attacked was one for fudgesicles. I have an excuse, really I do. They were selling Popsicle molds at the local grocery store and Lily is teething. I thought that if my mouth hurt I would want a chocolaty fudgesicle. They are actually the pudding pops from the ‘Baked, New Frontiers in Baking’ by Matt Lewis and Renato Poliafito cookbook. I have a distinct fondness for pudding pops. Remember the Jell-O pudding pops that were popular in the ‘80’s? I checked several different grocery stores for them, but couldn’t find any. I guess they stopped making them, so I was very pleased to make my own. These are delicious and just the perfect thing whether your mouth is sore or not.
Somewhere in between Kitchen Confidential by Anthony Bourdain, Michael Ruhlman’s ‘Making of a Chef’ and Julie and Julia I lost my appetite for food memoirs. I mean, there are so many of them out there!! I don’t have a lot of time for just pleasure reading these days, but when I read the Food Gal, Carolyn Jung’s blog, about Kim Severson, the New York Times food writer and her memoir, Spoon Fed, I knew that I would have to read it. It’s flat out wonderful. It takes so much courage to tell your story and Kim does it so well, with grace, wit and compassion. I highly recommend that you seek out your own copy.
Cheers!
Phoebe
Tags: Anthony Bourdain, Cook, cookbooks, David Lebovitz, Home, Kim Severson, Kitchen Confidential, memoirs, Michael Ruhlman, New York Times, recipes —  Send to a Friend
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 Yes, it’s true. I suffer from OCD. That’s Obsessive Cooking Disorder, not that other one. This past Friday was my first day off in 2 weeks. (Every mom knows that it wasn’t really a day off—more like a ‘spend the day with Lily and catch up on laundry’ day) That means I wasn’t cooking for Other People, just me. I got to make us whatever I wanted, and I went a little nuts. You see, I had just picked up my copy of ‘Good to the Grain’ Baking with Whole Grain Flours by Kim Boyce. It’s the cookbook that all the food bloggers are discussing right now with rave reviews and I had to have it. This book inspired me to go to Whole Foods and pick up not one, not two, but five different flours to play around with. (Oat, Barley, Graham, Buckwheat and Rye, if you must know.) So, Friday morning, baby on my hip and blender at the ready I made two different batches of crepes. It’s a good thing that I perfected cracking an egg with one hand years ago. For those of you not in the know, crepe batter is a marvelous thing; you can make it in the blender and put it in the fridge to use for breakfast the next morning. Just wake and bake, or griddle rather. I also made the Whole Wheat Chocolate Chip cookies and—drum roll please—homemade Grape Nuts! I have never seen a recipe for homemade Grape Nuts before and I was hopelessly intrigued and powerless to resist. The recipe was fabulously easy and was calling my name. They were delicious the next morning with Vanilla Almond Milk and fresh blueberries. They tasted just like Grape Nuts, only better. I also selected the Barley Crepe recipe, with beer and molasses and the Ricotta Crepes substituting Graham flour for the spelt. (Whole Foods was out of spelt flour—this book must have started a craze!!) Lily and I loved the Barley crepes. This batter was quite tender and a little finicky to deal with. The crepes broke easily during cooking. However, they were delicious and I ended up stuffing them with creamed mushrooms and asparagus for dinner. The Ricotta Crepes were delicious too. I had to thin the batter as suggested with extra milk, and I served them with butter and maple syrup for breakfast. The chocolate chip cookies were good too. I mean really, what’s not to like about a Chocolate Chip Cookie? Next up, next week: Sand Cookies
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I almost didn’t make this recipe. It was a side dish to an Indian Curry dish from Cook’s Illustrated, and quite frankly I was almost out of time. However, I did make it and boy, am I glad that I did. This is the ‘Sauce of the Summer’ (every summer, I have a new sauce that I am crazy about and put on everything—Chicken, fish, vegetables, goat cheese–you name it.) This sauce made the cut. I was impressed with the ease of production and versatility. I’ve already made it three times and served it to a wide variety of people and they all loved it. It was particularly good on poached halibut. I adapted this recipe a bit. I cut the amount of cilantro and mint in half but I didn’t change the other proportion. I used my Vitamix blender to create a smooth, homogeneous sauce. You could use a Cuisinart or regular blender; just keep in mind that the sauce will separate, although it will still taste fantastic.
Happy Cookin’!
Cilantro Mint Chutney, adapted from Cook’s Illustrated
1 cup of cilantro leaves and stems
½ cup of mint leaves
1/3 cup of yogurt
1 Tbsp. lime juice
Salt and Pepper to taste
Place all ingredients in the blender and hit power. Blend to a smooth, homogeneous puree.
*For a spicy version add one Thai chili to the recipe or ½ a Serrano pepper.
 Inspiration for my cooking comes in many different forms. Magazines and cookbooks, trips to the farmer’s market and exquisite in season produce all inspire me. Sometimes, I just like to look a picture of a finished dish, glimpse a recipe and re-interpret it . That’s what I did this week with these lamb meatballs. The picture that I saw called them ‘Polpetonne di Agnello’ which is Italian for lamb meatballs. I loved the idea of a spring meatball with lamb and mint—mint is such a classic pairing for lamb, and my garden is full of it at the moment. I added a little parmesan cheese for richness, flavor and mouth feel. Then, I wanted to add a little bit of texture and a little bit of an eastern Mediterranean flair, so I incorporated some steamed bulgur and toasted pine nuts into the mix. I browned the meatballs and braised them in chicken stock. I tossed in fava beans, spring onions and asparagus at the very end and finished the sauce with a walnut sized lump of butter and a generous pinch of chopped fresh mint.
Phoebe’s Lamb Meatballs with Spring Onions, Fava Beans and Asparagus
1# ground lamb
1 egg yolk
2 cloves of garlic, minced or grated
¼ cup of cracked bulgur, cooked
*To cook simply cover the bulgur with boiling water, cover and let steep for 20 minutes. Drain and set aside.
¼ c. grated parmesan cheese
¼ cup pine nuts, toasted and chopped
1 tsp. salt
½ tsp. pepper
4-6 Tbsp. of chopped mint, depending on how much you like mint
¼ cup flour to roll the meatballs in
1 cup of chicken stock
½ cup white wine, water or more chicken stock
Vegetables
1 bunch of spring onions, outside layer peeled off
1 bunch of asparagus, about 12 ounces, ends trimmed, and remaining stalks chopped into 1 inch lengths
1 # of fava beans, shucked, blanched and peeled or if you don’t have the time for favas you can easily substitute 1 cup of fresh or frozen peas
1 Tbsp butter
1 Tbsp chopped mint
Meatballs
Combine the all of the ingredients and go ahead and make meatballs. Roll the meatballs in the flour, gently knocking off the excess. Heat a tablespoon or two of olive oil in a 10” sauté pan with sides. Brown the meatballs in the oil and remove from the pan. Drain any excess oil from the sauté pan. Return the pan to the heat and add the onions. Brown the onions lightly and deglaze the pan with white wine. Add the meatballs and the chicken stock to the pan. Bring to a simmer and continue to simmer covered for 10 minutes. Add the fava beans to the pan and simmer for an additional five minutes. Add a little more chicken stock if necessary to keep the pan from drying out. Add the chopped asparagus to the pan and cover. Cook for just a couple of minutes more—until the asparagus is just tender. *If you are using peas instead of fava beans, they will cook more quickly so just add them in with the asparagus to preserve color and flavor. Finish with a tablespoon of butter—this will add richness and texture to the sauce and sprinkle with the remaining chopped mint.
Voila! Enjoy!
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Texture. That’s all I have to say about this delicious and unusual chocolate dessert from ‘Screen Doors and Sweet Tea’ by Martha Hall Foose. It is cool, creamy, and absolutely delicious. I was drawn to this recipe equally by the name and the picture. Now, back to the texture. This dessert—I wouldn’t call it a cake,–is softer and not as sweet as fudge and creamier than a flourless chocolate tort or cake. It’s perfect for hot summer nights and can be frozen for up to a month, which makes it perfect to have on hand for when guests drop in.
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