Comfort Foods and Indulgences

Summer has officially arrived in Los Angeles. It’s hot. My oven hasn’t been turned on for days. Dinners are all about the BBQ, my saute pan, and lots and lot of fresh veggies and salads.

Not using my oven is a big problem for the dessert loving boys that I happen to live with. There is only so much ice cream one can make and berries dipped in homemade chocolate sauce doesn’t always satisfy the sweet tooth. The question is; what can I make for dinner, including dessert that didn’t require me turning on my oven.

I am not fond of a no bake pie. I like most desserts cooked and sometimes, the more well done the better. So, in order to beat the heat, give my family the dessert they deserve, I have whipped up a sweet treat that both young and old will devour.

Grabbing a bag of gluten free graham cracker crumbs from the freezer, and a block of Scharffen Berger chocolate, I got to work before the mid morning sun heated up my kitchen. If you want something quick, easy, using only pantry staples, this is the dessert for you.

Biscuiterie familliale depuis 1905. St. Michel is a family owned bakery in Commercy France. In 1755 a young French girl named “Madeleine” created a recipe for a sumptuous little cake. These legendary cakes so inspired Marcel Proust that he dedicated pages to describe his experience of first biting into them in his novel, Remembrance Of Things Past. The little cakes became so popular that the recipe has been a closely guarded family secret to this day.

They are irresistible and addictive, redolent of citrus and sweet butter. Dunked in tea or coffee or vin santo. Dunked into honey. Or simply on their own.

Or as French Toast! I just thought it would be delicious, and it was! I used a serrated knife and carefully sliced each one lengthwise into three equal pieces, then soaked them for a couple of minutes in an egg bath, then gently sauteed them in sweet butter until they were golden brown. Then I plated them, drizzled all with Maple Syrup and a dusting of powdered sugar. The resulting warm miniature French Toasts had intensified their citrus taste during cooking, which was a surprise, and which tasted absolutely etherial with the toppings.

I made this cake a few weeks back to celebrate the Jewish New Year. Traditionally, apples (and honey) are served in abundance during the 10 day period between Rosh Hashana and Yom Kippur. Eating this combination stems from an age-old Jewish tradition of eating sweet foods to express our hope for a sweet new year.

I was a bit nervous to serve this cake as one never knows how it will turn out. I did take a little nibble from the bottom of the cake and it was tasty. The true test came when the kids took their first bite. My niece, Ruby, and my nephew, Luca were raving and saying things like, “this is the best cake I have ever eaten”.

They stole little slices, wrapped them in plastic wrap and vowed to eat them the next morning. According to their parents, the cake never made it to the next morning!

How I love braised short ribs, let me count the ways....

When it comes to short ribs, the secret is in the sauce and this creative twist using root beermakes itwell worth the time it takes to braise. The sweet and spicy root beer really enhances the meatiness of the ribs.

We loved it. The sauce reduces to this really concentrated sweet and savory combination full of flavor. Of course the meat just falls of the bone and goes perfectlywith mashed potatoes. Mashed sweet potatoes would also be a nice side dish to incorporate as well.

My oldest son ate two or three ribs before he asked what kind of sauce I had made. When I explained to him it was root beer sauce, he couldn't have been happier.

This is definitely a meal we will make again and again. I bet you will too.