Strawberry Pavlova

Pavlova, named after the Russian ballet dancer, Anna Pavlova, is a show stopper.  Constructed of a meringue base topped with luscious cream and the baker's delight of toppings, it requires little to no introduction.  If ever there was a dessert that speaks for itself--exquisite in presentation and decadent in sweet goodness--Pavlova fits the bill as a literal feast for the eyes and taste buds.

But here's the thing--despite it's undisputed wow-appeal--it's also surprisingly simple to create!  Beyond baking up the beautiful meringue base with its perfect texture contrast of a crisp exterior and light/fluffy/melt-in-your-mouth interior (my new obsession), there's little more involved than whipping up sweetened cream and adorning with your favorite garnish to reach Pavlova destiny.  And it's a delicious finish that will serve any special occasion (or not) perfectly.  My "occasion", in fact, was simply the eager desire to make this dessert again after having first made it several years ago and being inspired by the various recipes I encountered recently.

Now that strawberries are in season, I chose to let them shine atop my Pavlova and bring another taste of Spring to the table.

So here's to sweet, decadent, Spring treats--and lots of Happy Eating!

Strawberry Pavlova

Ingredients:

4 large egg whites, at room temperature 

1/4 teaspoon kosher salt
1 cup sugar, plus extra for sprinkling
2 teaspoons cornstarch
1 teaspoon white vinegar
1/2 teaspoon pure vanilla extract
Sweetened Whipped Cream, recipe follows

Fresh strawberries, hulled and sliced

Method:

Preheat the oven to 200 degrees F.

Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate or cake pan as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)

Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.

Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 2 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven for at least 2 hours up to overnight. It will be crisp on the outside and soft on the inside.

Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries and a generous sprinkling of sugar to coat the berries lightly. Let them sit and macerate for a few minutes, stirring occasionally, as they develop their own juices. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve and enjoy!

Sweetened Whipped Cream:

1 cup cold heavy cream

2 tablespoons sugar
1 teaspoon pure vanilla extract

Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm.  

Recipe adapted from Ina Garten

  

Brussels Sprouts and Steak Stir-Fry

Brussels Sprouts and Steak Stir-Fry

It had been a long time since I made a stir-fry at home, but all that changed recently when I discovered a recipe that combined flavors that I was sure would please.  Flavors like scallions and ginger and soy and rice vinegar and chiles and garlic, along with a couple a of delicious vegetables and steak, that combined to create Brussels Sprouts and Steak Stir-Fry.

With the recipe earmarked in my Bon Appetit magazine and ample motivation in place, I was excited to pull out my beautiful wok (which was overdue for some action) and bring this meal to life.  I took the time to mise en place (i.e. prep) all my ingredients before starting to cook, so everything flowed pretty effortlessly from there. (Always a good idea.)  When the stir-fry was done, I served it over a bed of steamed, brown rice to round out the dish.

I love the ease and casual flair of stir-frys, allowing you to make good use of your imagination, tastes and whatever you happen to have on hand.  Whether you're going all-veggie or tossing in a favorite protein like shrimp, chicken, steak, etc., it's an exciting way to make good (and what I consider fun) food. 

And not to worry, if you don't have a wok handy, you can make this recipe just as easily using a large skillet.  

Happy Eating!

Brussels Sprouts and Steak Stir-Fry

Ingredients:

3 tablespoons oyster sauce 

3 tablespoons reduced-sodium soy sauce  

2 tablespoons unseasoned rice vinegar  

4 tablespoons vegetable oil, divided 

1 pound brussels sprouts, halved  

8 ounces flank or skirt steak, thinly sliced against the grain  

Kosher salt 

4 scallions, whites chopped, greens sliced  

3 garlic cloves, sliced  

2 tablespoons chopped, peeled ginger 

2 medium carrots, peeled, thinly sliced on a diagonal  

1 Fresno chile or jalapeño, sliced into rings  

Steamed rice (for serving)

Method:

Whisk oyster sauce, soy sauce, vinegar, and 1/4 cup water in a small bowl; set sauce aside. 

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add brussels sprouts and cook, tossing occasionally, until golden brown, about 4 minutes. Cover and cook until crisp-tender, about 3 minutes longer. Transfer to a plate; wipe out skillet. 

Season steak with salt. Heat 1 tablespoon oil in same skillet over high heat until just beginning to smoke. Add steak in a single layer; cook until browned, about 3 minutes. Turn and cook until nearly cooked through, about 30 seconds. Add to brussels sprouts. 

Heat remaining 1 tablespoon oil in same skillet. Add scallion whites, garlic, and ginger and stir until fragrant, about 1 minute, adjusting heat as needed. Add carrots and chile and cook, tossing occasionally, until carrots are slightly softened, about 2 minutes. 

Return brussels sprouts and steak to skillet and add reserved sauce. Cook, tossing occasionally, until sauce is thickened, about 3 minutes. Serve with steamed rice and garnish with scallion greens. 

Recipe Courtesy of Bon Appetit

 

{Food Scene}: Inman Park Restaurant Week

The countdown is on to one of Atlanta's most anticipated food events, Inman Park Restaurant Week.  In recent years, Inman Park has become one of my favorite dining "districts" in Atlanta, boasting an abundance of easy charm and some of the best food across a spectrum of cuisines.  

From steakhouse fare to Southern comfort food to Spanish tapas to Italian delicacies--and much more--you will find that the restaurants of Inman Park deliver on delicious eats bite after bite.  I've personally taken in my fair share of the featured restaurants (including several repeat visits)...with no plans for stopping!  In fact, one of my birthday dinners this year was at Sotto Sotto--and their Wild Mushroom Risotto is worth its weight in gold.  See a few pics from that night's dishes below.

My Halibut entree

Whole Roasted Fish

My special dessert - a scrumptious Bread Pudding

Other personal favorites include Wisteria, Rathbuns, Parish and Barcelona, and I look forward to continuing my food exploration of this neighborhood.

Restaurant week begins April 15th and continues through the 21st.  A gold mine of good eats for less, it's the perfect opportunity to taste a new dining spot or repeat a favorite (or two).  And the three-course prix fixe menus will ensure you leave fully satisfied without breaking the bank.  

So run and make reservations now and join me in my countdown to scrumptious tastes--and Happy Eating!

Kitchen Confidential: Stylish Tips for Organizing Your Space

Photo Credit: Lisa Romerein

Having a beautiful, functional kitchen ranks high on the lists of many--and especially those of us who tend to spend quite a bit of time there cooking, dining, sharing and making memories.  But when it comes to making the most of that special space, things can sometimes get lost in translation.  And that's where organization can make all the difference.

Although I've gotten better over time with organizing my kitchen space, I'm always open to ideas and tips that will help me enhance the look, feel and "maneuverability" of that all-important room where I so often find myself.  And I was giddy to land on several organizing tips from fashion designer Jenni Kayne over at MarthaStewart.com.  Jenni dishes up simple, practical, fun and stylish tips for a serene, clutter-free space.

I hope you'll find the tips useful, and I'd love to know if you adopt any for your space.  
~Happy Eating!