Posts for August 2010
1 cup (1/2 pint) heavy cream
12 ounces (1 package) semisweet chocolate chips
1 12-ounce marble pound cake, such as Entenmann's brand, cut into 1/2-inch-thick slices
1 pint vanilla ice cream, softened
20 chocolate wafers, such as Nabisco brand, plus 4 crushed wafers
1 pint chocolate ice cream, softened
- In a small saucepan, bring the heavy cream to a boil over medium-high heat. Put the chocolate chips in a heatproof medium bowl and pour the boiling cream over the chocolate. Let sit until the chocolate is melted, about 2 minutes. Stir the mixture with a fork for about 2 minutes, until the ganache is smooth.
- Line a nonstick 9 x 5 x 3¾-inch loaf pan with 2 overlapping sheets of plastic wrap, allowing a 4-inch overhang on all sides.
- Pour half of the ganache (1 cup) evenly into the lined pan and spread to cover the base. Cover the ganache with a single layer of tightly packed cake slices; be sure the layer is flat and even. Working quickly, spread the vanilla ice cream evenly over the pound cake. Cover the ice cream with a layer made of half of the chocolate wafers. Spread the remaining ganache evenly over the wafers, then top the ganache with another layer, using all of the remaining wafers, and place the cake in the freezer for about 30 minutes to chill and firm up.
- Remove the cake from the freezer and spread the chocolate ice cream over the wafers. Top with another flat, single layer of tightly packed slices of pound cake, trimming 1 or 2 slices to fill in the gaps (there will be a few slices left over). The cake may be slightly higher than the pan. Cover the cake completely with the plastic overhang and freeze until firm, at least 5 hours or overnight.
- To loosen the ice cream cake from the pan, open the plastic wrap and invert the pan over a flat serving platter. Remove the plastic wrap. Scatter the crushed chocolate wafers over the ice cream cake, then slice and serve immediately.
- Desserts, Ice cream
- North American
2 tablespoons butter (1/4 stick), melted
1/4 cup chocolate-hazelnut spread (such as Nutella)
1/2 cup chopped bittersweet or semisweet chocolate
2 tablespoons chopped high-quality white chocolate (such as Lindt or Perugina)
2 tablespoons chopped toasted hazelnuts
- Preheat oven to 450°F. Line large baking sheet with parchment. Roll out dough on lightly floured surface to 11-inch round. Transfer dough to prepared sheet. Make indentations all over dough with fingertips. Brush melted butter over. Bake until pale golden, about 20 minutes.
- Smooth chocolate-hazelnut spread over hot crust. Sprinkle chopped bittersweet chocolate and white chocolate over. Bake until chocolate begins to melt, about 2 minutes. Sprinkle chopped hazelnuts over, cut into wedges, and serve.
- Desserts, Chocolate
Looking for something a bit more chichi? Consider checking out the inaugural Taste of Beverly Hills hosted by Food & Wine and featuring chefs Michael Voltaggio and Art Smith, among many others. Where are you and your appetite headed this long weekend? Pipe up in the comments below.
- Sparks, NV: Best in the West Nugget Rib Cook-Off — Sept. 1–6
- Pittsburgh, PA: Savor Pittsburgh — Sept. 2
- Beverly Hills, CA: Taste of Beverly Hills — Sept. 2–5
- Sonoma, CA: Sonoma Wine Country Weekend — Sept. 3–5
- Denver: A Taste of Colorado — Sept. 3–6
- Indianapolis: 15th Annual Rib America Festival — Sept. 3–6
- Morgan City, LA: Louisiana Shrimp and Petroleum Festival — Sept. 3–6
- Hamburg, PA: Taste of Hamburg-er Festival — Sept. 4
- Buffalo, NY: National Buffalo Wing Festival — Sept. 4–5
Video: Jessica Alba's Awkward Interview, Behind the Scenes of LL's VF Shoot, and Sandra on Baby Louis!
Sandra Bullock chats about baby Louis in her first postdivorce TV interview, Lindsay Lohan says she has never been addicted to prescription drugs, and David Letterman puts Jessica Alba in an uncomfortable position over her Machete costar. Plus, watch Demi Moore dirty dancing on stage with Snoop Dogg and Ashton. Watch today's all-new PopSugar Rush!
6 tablespoons extra-virgin olive oil
1 1/4 lb onions (2 large), halved and thinly sliced
14 to 16 oz pizza dough, thawed if frozen
1/4 lb Gorgonzola dolce, crumbled (1 cup)
1/2 cup walnuts, toasted and coarsely chopped
1/4 cup chopped flat-leaf parsley
- Heat 1/4 cup oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook onions with 1/2 tsp salt and 1/4 tsp pepper, covered, stirring occasionally, until golden, 15 to 20 minutes. Transfer to a small bowl and keep warm, covered.
- Prepare a grill for direct-heat cooking over low charcoal (medium heat for gas).
- Stretch dough into a roughly 12- by 10-inch rectangle on a large baking sheet and brush with 1 Tbsp oil.
- Bring dough, onions, cheese, nuts, parsley, and remaining Tbsp oil to grill area.
- Oil grill rack, then put dough, oiled side down, on grill and brush top with remaining Tbsp oil. Grill, covered, until underside is golden brown, 1 1/2 to 3 minutes.
- Using tongs, return crust to baking sheet, turning crust over (grilled side up). Sprinkle evenly with onions, cheese, nuts, and parsley. Slide pizza from sheet onto grill and grill, covered, until underside is golden brown and cheese is partially melted, about 3 minutes. Transfer to a cutting board and cut into pieces.
Serves 6 for an appetizer.
- If you aren't able to grill outdoors, see our indoor method.
- Onions can be cooked 1 day ahead and chilled.
- Nuts can be toasted 1 day ahead and cooled, then kept in an airtight container at room temperature.
The white aisle runner rolled out just before the ceremony begins is an elegant statement, and when rolled by attendants as the music plays, lends an element of drama to the commencement of your ceremony. There are other options that make a personal statement as well; some of my favorite ideas embellish the rolled-out aisle runner, and others are a complete departure. Which one is right for you is a personal choice. It all depends on the overall look and feel of your ceremony and the level of formality that fits.
For Colin's elaborate aisle advice, keep reading.
- Ten no-labor Labor Day appetizer ideas. — Serious Eats
- Chatting with Salon's Francis Lam. — Eater
- Do you know any foochebags? — Feast
- A preview of the restaurants opening this Fall in San Francisco. — Grub Street SF
- Are you interested in a Twitter cookbook? — The Epi-Log
- What to cook on a third date. — Chow
- Meet the chickens that live on the rooftops of Brooklyn. — The Atlantic
- The pleasures of a homemade breakfast salad. — The Kitchn