We had the distinct pleasure of hosting amd for dinner….and DESSERT! What a treat! Being that she’s a baking pro (yes, we’re trying to embarrass her), she introduced us to one of her favorite desserts: almond tart. Originally from a chef at Chez Panisse, the recipe we used was published on a blog; while the dessert is challenging, the recipe was presented with enough detail to address any possible pitfalls. Well, that and we had the experienced amd guiding the way 😉 Since we wanted to focus on the dessert making, we decided to whip up a favorite of our own for dinner: lentil kale pasta.
I had 3 cups of buttermilk left after making scones. I could make more scones, or biscuits, or … but I’d have to bake a lot to use up 3 cups! So, I got a little more creative (and science-nerdy) and decided to whip up some ice cream—the caveat being that I don’t have an ice cream maker. So, I mixed up the ice cream ingredients and cea and I trudged over to lab for some “LN2.” LN2 is apparently the gastronomy term for liquid N2.
cea and I always manage to get ourselves into exciting cooking messes, this time involving some intriguing vegetable-inspired cake recipes — so, we had a bake-off.