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Angelo
Sosa's Cured Watermelon Crudo
Bing. Bam. Boom.
Done.
That's how easy and fast this recipe comes together, making it a
dream dish for hassle-free summer entertaining.
"Cured Watermelon Crudo with Thyme" is from the cookbook, "Flavor Exposed" (Kyle Books) by
"Top Chef" alum, Chef Angelo Sosa.
Served cold, the watermelon is beyond quenching. The little cubes are
crisp, herbaceous and lush from the olive oil. They're still plenty
sweet, but now a tad savory, too.
And they're perfect for starting off a meal or ending one.
Bing. Bam. Boom.
Click here for my notes on Chef Angelo's
cookbook, the recipe and my suggested tweaks. Give it a try.
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A
Cantaloupe in Cake? You Bet!
I've enjoyed berries, peaches, plums
and all manner of other fruit in baked treats.
But cantaloupe?
Not until now.
Don't get me wrong. I love that beautiful netted fruit with its sunny
orange flesh. But cantaloupe in a cake seemed as farfetched to me as
watermelon or honeydew in one.
That is until I spied a recipe for "Cantaloupe Cake (Torta di
Melone)" in "Dolci: Italy's Sweets" (Stewart, Tabori
& Chang), of which I received a review copy. The book is by
Francine Segan, a food historian and New York City cookbook author.
The cookbook boasts more than 125 recipes for Italian specialties
such as sweet ricotta crepes, rosemary semifreddo, angel hair pasta
pie, and even an unlikely chocolate eggplant dish.
The cake bakes up really moist with a rustic crumb. The soaked melon
imparts a sweet, floral, slightly musky quality to the cake, giving
it a very Italian sensibility.
Click here for the recipe and enjoy.
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For more musings on food, wine, life and laughter, go to foodgal.com.
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