Iron Chef-ing in Cleveland

I was in Cleveland over the weekend, so jumped on the chance to dine at Iron Chef Michael Symon's bistro Lola, and now I might try to stalk that man. Or at least his pastry chef.

Let me elaborate.

First of all, I tagged along with DH to Cleveland, because he had an exam to give, and needed my moral support. Not sure if I really provided that, because the night before his exam, all I remember is him pacing around the room, not being able to sleep, while Baby B and I were blissfully in la-la land as soon as we snuggled into those soft hotel beds.

Anyhow, I digress. To distract DH from the feeling of impending doom, we treated ourselves to a night out on East 4th Street in Cleveland, with Baby B in tow. We had dinner at Lola, and every course was a star. My mom may never forgive me, but that beef tongue appetizer was the best I've ever had! I already suggested to the restaurant that they need to make it an entree. The beef hanger steak was perfect, but it was the rosemary-salt-flecked fries that I was swooning over! And nothing makes me happier than a wonderful dessert to complete a great meal - and Lola delivered. Their pastry chef did something magical to a roasted peach half, I tell ya, and I need to know what! It had a delicate layer of bruleed sugar on top, which shattered like crystal when I gently nudged it with my fork, then the whole thing melted in my mouth, the juices slithering all over my tongue. I nearly speared DH's hand with my fork when he tried to go in for seconds and thirds. Nothing else mattered in that moment, not even my whiny baby; it was just me and that peach.

I apologize, dear readers, but I don't have pics because the lighting is never good enough in places like these, especially at night. Plus, I had enough to do, trying to keep Baby B calm in the hated high-chair (yet utterly failing).

In conclusion, I now see why Michael Symon is an Iron Chef. And just as he kicks ass on his show and in the kitchen, so did DH kick some serious ass in his exam. It takes a solid iron temperament to face any kind of exam and come out victorious. So this dessert goes out to DH and all those on the precipice of some exam/test/quiz.

White Chocolate & Raspberry Clafoutis (thank you, Gourmet Worrier)

Serves 8

Click here for printable recipe

Ingredients:

1 cup fresh/frozen raspberries

1/3 cup unsalted butter

1 cup self-raising flour

2/3 cup blanched ground almonds

3 eggs

1 cup cream

100g white chocolate chunks or chips

2/3 cup sugar

Method:

1. Preheat oven to 400 F, and grease and sugar-dust a baking dish (or 8 ramekins in my case)

Can somebody please make me an outfit in these exact colors?!

2. Place flour, almonds, sugar and butter in food processor and whir it 10-15 secs until mixture resembles fine breadcrumbs. Add eggs and cream and process till well combined.

White chocolate nubbins. Give 'em some love, and they'll love you back.

3. Pour this into your baking vessel(s), then stud it with raspberries and white chocolate. Pop in the oven for 30 mins. Serve warm with more heavy cream or ice-cream.

Verdict: I have no rhythm. Yet I was dancing with glee after taking just one bite. I already had a slight idea that this would be a good combination, but Lord Almighty, it was incredible! And you know my affinity for warm desserts that I can enjoy with cold cream. I now have a special place in my nearly-clogged arteries just for this clafoutis. I'm going to suggest that you either use berries that are in season, or go for the frozen ones. Out-of-season raspberries can be worse than sour lemons. Sorry, I'm turning into a food snob, aren't I? Go on then, use any kind of of raspberries you can get your hands on, just make this dessert!

You waaaaaaaaaaaaaaant this. So. So. Bad.

Preserving My Sanity With Pineapple Jam

I am one sick puppy. I know that some of you reading this are fasting - as am I - and yet I throw this image in your face? This crispy, crunchy, ooey, gooey, melty, cheesy, sweet n salty bite of utopian pleasure?! Yup, there's a special corner of hell reserved for me. I guess I can't help myself when it comes to mind-control. Silly thing just keeps wandering back to the contents of my refrigerator, and coming up with crazy ideas about how to use, and eat, everything in it. *Sigh* Dear God, please be patient with your incorrigible servant - I just need to get through writing this blog, and then I won't even think about food till sundown! Pinkie promise.

All right, now that I've worked out my deal with The Big Guy, let's get down to the business at hand. While many of you may already have made and stored your gorgeous jams and preserves for the upcoming winter months, here is one tropical fruit that you should try squeezing in.

Meet the prickly pineapple. Her personality is akin to the sexy librarian. All prim n proper, with that tough, don't-touch-me persona on the outside. But come night-time, some dance music, maybe some alcohol, or maybe just the right kind of company, and her pointy armor comes flying off to reveal the exotic party-animal inside!

Now let me tell you, I didn't choose this pineapple. It chose me. I got it as a house-warming gift. Clearly I haven't been in the mid-west long enough, because I was told this is the tradition here. Surprising, and a little puzzling, but clearly delicious. For the longest time this pineapple sat on my kitchen counter, and waited for its fate to be revealed. I finally discovered it when I came across this recipe for Pineapple Tarts by Shirley over at Kokken 69.

I didn't make tarts out of it, and I've tweaked the recipe to give it more oomph, but I've already used this jam in a variety of ways. all of which have made me tres tres happy. So go on, take your own prickly pineapple out on a date, and you'll soon see how much fun she really is!

Pineapple Lime Jam

Makes one jar

Click here for printable recipe

Ingredients:

1 pineapple, peeled, cored and chopped into chunks

1 lime, zest and juice

1 cup sugar (or more if your fruit isn't sweet enough)

1 small cinnamon stick

2 cloves

Method: Mix all ingredients in a saucepan, and bring to a boil. Then turn down the heat and let it simmer for about an hour. Mash up the fruit and remove the cinnamon stick. Let it all cool, then pour into a jar with an airtight. Refrigerates really well for a number of months.

Verdict: One teaspoon of this tropical sunshine was wonderful with a dollop of cream cheese, all wrapped up in a puff pastry bundle. Or you could also schmear it on some freshly baked biscuits. Of course, it worked perfectly simply spread on toast in the morning.

But my favorite application by far, was sandwiching it in with some sharp cheddar and slices of turkey, then grilling it till all the flavors melded together to form one heckuva glorious anytime-sandwich.

One a side note, my heart swelled up with joy to see such a huge portion of the food blogging community rise up to support a fellow blogger, Jennie, as she is going through an unimaginably tough time. I didn't make pie, but I did buy one, and shared it with some wonderful friends. Sharing food is a universal expression of love, and I *heart* all my fellow foodies.