Fresh Strawberry Pavlova – Cracking Up Down Under!

This crispy on the outside, soft and gooey on the inside, baked meringue is named after Russian ballet dancer, Anna Pavlova, who must have done one mean "fouetté en tournant." Some people think they can dance; some people know they can dance; and some people get desserts named after them in New Zealand.

Why she inspired what is basically a large, crispy marshmallow isn’t completely understood. By the way, Australia also claims to have invented the Pavlova, and this controversy is the main reason people from New Zealand and Australia hate each other. Update: I've been informed that New Zealand and Australia do NOT hate each other, but enjoy more of a proud rivalry.

This is an odd dessert, but one that’s a lot fun to make and eat. It's also fat-free…that is, until you pile on the whipped cream, but at least it starts off fat-free. Fresh fruit, especially berries and kiwi are standard fare, and it’s the tartness of the acidic fruit that balances the sweet, gooey crunch.

As you’ll see in the clip, I indulged in a little bit of culinary exhibitionism, and tried a new presentation based on the old, “if you can’t beat’em, join’em,” school of thought. Instead of worrying about a few cracks around the edge, I decided to go full-shatter, and the results are here for all to see.

I kind of liked it, but I’ll let you be the judge. Is it visually arresting? Cool? Annoying? Or, like my friend Tamar from Starving Off the Land implied, does it cause you to think about how badly your driveway needs repair?

Looks aside, strawberries are piled sweet and high at the markets right about now, and this would make a lovely dessert for the holiday. Anyway, I hope you give this a spin…or as I should say in honor of Ms. Pavlova…a fouette! Enjoy!


Ingredients for 4-6 Portions:
3 large egg whites, room temp is best (I think I said 4 in the video, but 3 is what I actually used!)
*Note: do not get ANY egg yolk in the whites, or this will not work.
3/4 cup sugar
2 tsps cornstarch
3/4 tsp white vinegar
1 tsp vanilla
whipped cream and fresh berries as needed

View the complete recipe

Categories: Baca selengkapnya »

Fresh Strawberry Pavlova – Cracking Up Down Under!

This crispy on the outside, soft and gooey on the inside, baked meringue is named after Russian ballet dancer, Anna Pavlova, who must have done one mean "fouetté en tournant." Some people think they can dance; some people know they can dance; and some people get desserts named after them in New Zealand.

Why she inspired what is basically a large, crispy marshmallow isn’t completely understood. By the way, Australia also claims to have invented the Pavlova, and this controversy is the main reason people from New Zealand and Australia hate each other. Update: I've been informed that New Zealand and Australia do NOT hate each other, but enjoy more of a proud rivalry.

This is an odd dessert, but one that’s a lot fun to make and eat. It's also fat-free…that is, until you pile on the whipped cream, but at least it starts off fat-free. Fresh fruit, especially berries and kiwi are standard fare, and it’s the tartness of the acidic fruit that balances the sweet, gooey crunch.

As you’ll see in the clip, I indulged in a little bit of culinary exhibitionism, and tried a new presentation based on the old, “if you can’t beat’em, join’em,” school of thought. Instead of worrying about a few cracks around the edge, I decided to go full-shatter, and the results are here for all to see.

I kind of liked it, but I’ll let you be the judge. Is it visually arresting? Cool? Annoying? Or, like my friend Tamar from Starving Off the Land implied, does it cause you to think about how badly your driveway needs repair?

Looks aside, strawberries are piled sweet and high at the markets right about now, and this would make a lovely dessert for the holiday. Anyway, I hope you give this a spin…or as I should say in honor of Ms. Pavlova…a fouette! Enjoy!


Ingredients for 4-6 Portions:
3 large egg whites, room temp is best (I think I said 4 in the video, but 3 is what I actually used!)
*Note: do not get ANY egg yolk in the whites, or this will not work.
3/4 cup sugar
2 tsps cornstarch
3/4 tsp white vinegar
1 tsp vanilla
whipped cream and fresh berries as needed
Categories: Baca selengkapnya »

Easter Special! Mint-Crusted Rack of Lamb with Honey Vinaigrette

This mint-crusted rack of lamb was inspired by a lamb steak recipe we did a few years ago, which featured a minted honey vinaigrette. I loved how the sweet, herbaceous dressing worked with the subtly gamey meat, and that memory filled me with confidence as I planned out this video.

Lamb is obviously a popular Easter menu option, and while I have no problem with you slathering your meat with green mint jelly…really, I don’t…my mom’s fridge always had a jar of the stuff…I do hope you’ll consider this slightly higher-end application.

I know some will be extra curious about the blanching of the mint, but I’m afraid my less-than-scientific answer may leave you unsatisfied. I learned a long time ago that if you give your green herbs a few-second blanch before using, the heat locks in the color, and they stay nice and green in whatever you’re preparing.

Of course you can Google for more information, or better yet, you can simply make the recipe in blissful ignorance. Speaking of bliss, one of my favorite things about rack of lamb is just how easy they are to cook. As long as you own a digital thermometer, you’re going to have to try really hard not to get pink, juicy meat. They’re not cheap, but there’s almost no waste, and the meat is mild and very tender.

By the way, yes, those are sweet potato tots! And no, I can’t show you how to make those at home. The recession has hit the U.S. tater tot industry very hard, and I’ll be damned if I’m going to put any more of those fine folks out of work. Anyway, if you’re looking for an easy and impressive option for Easter dinner, I hope you give this a try. Enjoy!


Ingredients for 4 Portions (*note: I only did one rack for 2 portions, so amounts in video may look off):

2 racks of lamb, trimmed, about 1.25 pounds each
salt and pepper to taste
1 tsp vegetable oil for searing meat

For the crumbs:
1 cup mint leaves, blanched, squeezed dry
2 cloves garlic, sliced
2 tbsp olive oil
1/2 cup plain breadcrumbs
cayenne, salt, and pepper to taste
1 or 2 tbsp finely grated Parmigiano-Reggiano cheese

For the mustard mixture:
1/4 cup regular or herb Dijon mustard
2 tsp honey

For the honey vinaigrette:
2 tsp honey
2 tbsp rice vinegar
2 tbsp extra virgin olive oil 
1 tsp Dijon mustard
salt and pepper to taste

View the complete recipe

Categories: , Baca selengkapnya »

Easter Special! Mint-Crusted Rack of Lamb with Honey Vinaigrette

This mint-crusted rack of lamb was inspired by a lamb steak recipe we did a few years ago, which featured a minted honey vinaigrette. I loved how the sweet, herbaceous dressing worked with the subtly gamey meat, and that memory filled me with confidence as I planned out this video.

Lamb is obviously a popular Easter menu option, and while I have no problem with you slathering your meat with green mint jelly…really, I don’t…my mom’s fridge always had a jar of the stuff…I do hope you’ll consider this slightly higher-end application.

I know some will be extra curious about the blanching of the mint, but I’m afraid my less-than-scientific answer may leave you unsatisfied. I learned a long time ago that if you give your green herbs a few-second blanch before using, the heat locks in the color, and they stay nice and green in whatever you’re preparing.

Of course you can Google for more information, or better yet, you can simply make the recipe in blissful ignorance. Speaking of bliss, one of my favorite things about rack of lamb is just how easy they are to cook. As long as you own a digital thermometer, you’re going to have to try really hard not to get pink, juicy meat. They’re not cheap, but there’s almost no waste, and the meat is mild and very tender.

By the way, yes, those are sweet potato tots! And no, I can’t show you how to make those at home. The recession has hit the U.S. tater tot industry very hard, and I’ll be damned if I’m going to put any more of those fine folks out of work. Anyway, if you’re looking for an easy and impressive option for Easter dinner, I hope you give this a try. Enjoy!


Ingredients for 4 Portions (*note: I only did one rack for 2 portions, so amounts in video may look off):

2 racks of lamb, trimmed, about 1.25 pounds each
salt and pepper to taste
1 tsp vegetable oil for searing meat

For the crumbs:
1 cup mint leaves, blanched, squeezed dry
2 cloves garlic, sliced
2 tbsp olive oil
1/2 cup plain breadcrumbs
cayenne, salt, and pepper to taste
1 or 2 tbsp finely grated Parmigiano-Reggiano cheese

For the mustard mixture:
1/4 cup regular or herb Dijon mustard
2 tsp honey

For the honey vinaigrette:
2 tsp honey
2 tbsp rice vinegar
2 tbsp extra virgin olive oil 
1 tsp Dijon mustard
salt and pepper to taste
Categories: , Baca selengkapnya »

Only An April Fool Wouldn’t Try This Pasta Primavera

Every once in a while I get an urge to remind you about some previously posted, seasonally appropriate video recipe. Today, it was seeing an old photo of our pasta primavera that inspired my need to re-feed.

Many of our fresher (greener?) viewers may not have seen this classic springtime pasta before, and if that’s the case, run, don’t walk, to the nearest farmer’s market, fill a basket with fresh green veggies, and get cooking. You can click here to read the original blog post, and get all the ingredient amounts. Enjoy!

Categories: , Baca selengkapnya »

Only An April Fool Wouldn’t Try This Pasta Primavera

Every once in a while I get an urge to remind you about some previously posted, seasonally appropriate video recipe. Today, it was seeing an old photo of our pasta primavera that inspired my need to re-feed.

Many of our fresher (greener?) viewers may not have seen this classic springtime pasta before, and if that’s the case, run, don’t walk, to the nearest farmer’s market, fill a basket with fresh green veggies, and get cooking. You can click here to read the original blog post, and get all the ingredient amounts. Enjoy!

Categories: , Baca selengkapnya »

Coconut Milk Rice Pudding with Fresh Mango – I Don’t Like Rice Pudding, But I Love This!

I’m not a big fan of rice pudding, but curiosity got the best of me, and I needed to find out how much better/different a version would be that used Arborio rice, and the same basic technique as a savory risotto. 

In addition to trying out a new cooking method, I also wanted to sneak in some coconut milk for a little tropical twist, and I’m happy to report great success on both fronts. The Arborio produced a wonderfully creamy texture, and unlike tradition long-grain rice pudding, the grains of rice maintained a certain textural integrity, instead of just disappearing into one big, starchy mass.

The coconut milk gave the pudding another layer of subtle sweetness, and also inspired the fresh mango garnish, which really elevated these bowls of comforting goodness. Of course the mango is optional, and you’re welcome to take your chances with raisins, preferably golden ones. If desired, those can be added at the same time as the sugar and salt.

Speaking of bowls, I generally don’t make dessert for three (except this one time, at band camp…), but I had some new porcelain ones I wanted to use, and didn’t bother to check the volume before ladling in the sweet porridge.

Despite my “odd” yield, you should get four nicely sized portions from the amounts below. And yes, if you can’t find coconut milk (which you can), simply use all milk. I hope you give this coconut milk rice pudding a try soon. Enjoy!


Ingredients for 4 portions:
1 tbsp butter
1/3 cup Arborio rice (Note: I haven’t tested this recipe using regular rice, so no idea if that will work here. My instincts tell me, not nearly as well)
1 cup coconut milk
2 3/4 to 3 cups milk, or as needed
1/4 cup white sugar
1/8 tsp vanilla
salt to taste
1 egg yolk, beaten with 2 tbsp milk
For the garnish:
1/4 cup finely diced mango
pinch of Chinese 5-Spice

View the complete recipe

Categories: Baca selengkapnya »
Published by : Death Of Notes

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