When chefs create, we are careful to employ a variety of textures in order to make the dish more appealing. I put this one together for a fashion show brunch. The show featured a collection of silk garments, my inspiration.
Whether you serve these delicious, crispy cakes in buns or open face, the response is always the same, “More, please?” In a bite-sized serving, they’re great for cocktail hour tidbits, too.
I have never met an ice cream, or ice cream dessert, that I didn’t like. One of my all-time favorites is the milkshake. Sadly, milkshakes can be a bit too heavy. But, by mixing the bubbly feel of icy soda water with the silky richness of really good ice cream it becomes altogether light, interesting and, oh so, satisfying.
Our bean arbor is, for me, a spiritual place. I feel peaceful and protected, cocooned in the shady, cool quietness there. The first time I went picking in the arbor, I walked the entire length of it and didn’t see a bean. They are kind of camouflaged, green on green, just hanging there within the tendrils and leaves of the bean plants. You have to snap on a mental filter to let you see the beans among the vines and then they become obvious. You have to learn to see them. Read more
Dry rubs are my “Thing!” I love the deep flavors and the crispy crusts that only my dried herbs and spices can impart. Jerk celebrates the flavors of the Caribbean and is traditionally very spicy from the liberal use of a native Caribbean chili known as Scotch Bonnet.