It’s about time I brought back High Five Fridays! This edition is all about brunch and we’re celebrating with dishes fit for an Easter celebration – or any celebration for that matter! A celebration of spring, and sunshine, and you! So hop to it! These are five recipes you’ll adore:
- Deviled Eggs with Quick Pickled Asparagus. Deviled eggs are so retro chic these days. I just love the combination with the pickled asparagus and dill here.
- Kouign Amann. This is kouign amann, the easy and fast way. If they are even a fraction as good as they look, I’m in trouble. And if you’ve never heard of these flaky, buttery, caramelized sugary bombs of delicious, well, you are in for a treat.
- Poached Eggs Recipe in Tomato Sauce on Toast. Soft baked eggs in a rich tomato sauce. Brunch perfection.
- Asparagus Salad with Eggs Mimosa. Not to be confused with mimosa the bubbly beverage, eggs mimosa is actually a garnish of finely chopped hard boiled eggs (aka a brilliant way to use up some of those Easter eggs!). This fresh asparagus salad is a springtime staple.
- TREAT YO SELF: The BEST Carrot Cake. This one goes out to you, Easter Bunny. You’ve earned it.
A few weeks ago I helped cook a fancy 10-course dinner benefiting the SF-Marin Food Bank. The event was organized by The T.E.C.H. (Tech Entrepreneurs Caring and Helping) Foundation, founded my friends Brooke and Maggie to encourage those involved in tech and entrepreneurship to give back to the community through fun fundraising events.
My co-chef, Michael, generously donated all the food costs, so nearly 100% of the ticket price went directly to the food bank. Michael really went all out — I’d expect nothing less from a guy who orders an entire leg of Iberico ham for dinner parties — and we had some pretty fun ingredients to play with. Oysters, caviar, lobster, wagyu, truffles, foie gras…game on!
Sunday suppers are all about gathering together with people you love for a leisurely home-cooked meal before the start of a busy week. When I lived in Italy, I was impressed with how this concept of Sunday supper was such a big part of the culture. It was a raucous affair, always full of laughter and wine, and of course, a spread of incredible food that would warm your soul. Those Italians, they really know how to do a Sunday supper.
This Root Beer Float Ice Cream is like summertime nostalgia captured into creamy dreamy form. It brings to mind images of hot summer days with the sound of children playing in the sprinklers, and warm summer nights spent outside with grass tickling your feet. It makes me think of making ice cream floats as a kid, pouring the fizzy soda over a heaping scoop of vanilla ice cream, watching the foam rise, and inevitably making a deliciously sticky mess on the kitchen counter.
When McCormick asked if I wanted to come up with a recipe using their Root Beer Extract, I knew exactly what I wanted to make: an ice cream that encapsulated all the delight of a root beer float.
When you think of it, root beer itself is such a distinctly American flavor. It’s hard to pinpoint what root beer tastes like – it’s sweet and woodsy, with hints of warm spices, vanilla, and molasses. More »