What I’m thinking about today
Again, the heat? Yep, it’s another scorcher, so I’m in the coolest part of the apartment, my “office”. I had some time to share a few more good things today, so here’s what I’m currently craving.
Stanley Park Brewing Passion Fruit Sour
We ran through the summer beers at Stanley Park Brewing this week and one of the standouts for me was the Passion Fruit Sour. Sours are super refreshing and perfect for this heat. This is a Sour Weisse brewed with North American Crystal hops and a blend of wheat and barley malt, and it’s finished with passion fruit concentrate. Light beer, with a hit of citrus, wheat, and a lot of zesty passion fruit finish going on here. Perfect for summer sipping at 4.5%.
Eden West Gourmet No Bake Strawberry Parfait
Ingredients
- 100 gr Gone Kooky coconut oat
- 2 Tbsp butter melted
- 1 cup whipping cream very cold
- 2 Tbsp icing sugar
- 1 tsp vanilla extract
- 8 fresh strawberries
- 1/2 cup lemon curd
- 1 tsp pink peppercorn optional
Instructions
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Start by processing the cookies into fine crumbles, with a food processor. Measure 1 cup of cookie crumbles. Mix together with 2 Tbsp of melted butter. In 4 serving dishes (ramekins or glasses), add 1 to 2 Tbsp of this mixture and press down to form a crust. Refrigerate.
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Whip the cream. When it’s almost down, add the icing sugar and vanilla extract. Continue to whip until firm. Set aside in the fridge.
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Chop the fresh strawberries in little pieces. Keep a couple of them to slice in larger pieces for decor. Set aside.
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In the dishes, on top of the crust, add about 1 Tbsp of lemon curd. Add a layer of whipped cream, and a layer of chopped strawberries. Repeat the lemon curd and cream layers. Top with a little bit of cookie crumble, some crushed pink peppercorn if you want, and a couple slices of strawberry for decor.
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Refrigerate for 2 hours before serving.
Notes
Sandwiches at La Quercia
Just opened, the La Quercia “deli”. From 12-5 Tuesday to Saturday they have daily sandwiches, sauces, pasta, timbalo, and a “bunch of things”. Saturday’s special they featured Roast beef, arugula and horseradish and Mortadella and artichoke, and they looked fabulous.
Wraps at Super Hiros
Splendid Kitchen
As I’m writing this, I’m listening to Splendid Kitchen and Francis Lam and Carla Lalli-Music are talking summer foods and just mentioned that this is the summer of pasta salads. Now I’ve not been a huge fan of pasta salads in the past, but the above Super Hiros salad has me rethinking the issue, and this week we made one with InGrain Pastifico Durum Semolina Radiators (available at SPUD) and it held up so well, it was even great the next day. Boil up some pasta, make sure it’s al dente, and rinse it right away with cold water, toss with olive oil and a splash of vinegar, olives, tomatoes and grilled veggies and you’ve got a dish that will impress. We’ve also got a great recipe for Avocado, Dill and Feta pasta salad HERE.
I’m addicted to the Splendid Kichen podcast and this week, as mentioned, they’re talking about summer food and staying cool in the heat, and now I need Carla Lalli’s newest book, Where Cooking Begins. There’s also a super interesting chat with Khushbu Shah, Food & Wine’s restaurant editor about cold dessert drinks from all over Asia and I’ve just ordered some agar agar, so we’ll see what I produce based on Food & Wine’s ecipe for Royal Falloda ! Listen HERE.
Thank you for sharing our recipe!