Comfort Foods and Indulgences

Potatoes are my kryptonite. Those of you who have been reading here for a long time know my love of potatoes. I don't care if they are mashed, baked, fried, hashed...it just doesn't matter. I can't say no to them in any form. I really try to keep my distance from them but they call to me with their siren songs. Ugh.

So what's a girl to do with five russet potatoes sitting on the counter? Cut them into thick wedges and slather them with barbecue sauce...why not. And then eat them one by one until you feel you can't stuff yourself anymore. Rinse. Repeat.

It's not like the fry itself has this overwhelming barbecue sauce flavor, but it ends up having a nice smoky-sweet background taste. So, to really drive home the whole barbecue experience,mix more of the barbecue sauce with sour cream to make a dipping sauce. Yum. 

I love how the barbecue sauce adds a crispiness to the edge of the fries.  Just couldn't stop eating them. Save me from myself.

Make these for your next cook out...you will love!

This is a super easy, super delicious chocolate ice cream. It uses just a few basic ingredients and does not require any special equipment. Sweetened condensed milk eliminates the need for eggs and sugar and carefully supervised custards.

The texture is incredible – smooth, silky, almost mousse-like. As always, use the best possible bittersweet chocolate – like Callebaut or Valrhona.

Eagle Brand’s website features several flavor variations (click for their recipes), but this one from Cook’s Country seems to have the best balance.

I’m planning to test some fruit versions soon!

I’m not sure why I always through crumbles needed to be sweet. Is it because I’m usually eating them weekly smack dab in the middle of summer? Probably. But last month in Paris we stopped by a lovely little shop and café for lunch where Adam ordered a Zucchini Crumble, a small dish of tender eggplant, zucchini, tomatoes and onions topped with a savory buttery topping and a sprinkle of fresh herbs.

Its simplicity astounded me, its flavor surprised me. And the door to enjoying a different type of crumble was opened and we’re already looking forward to repeating this dish with autumn’s delicious butternut squash or even tender roasted root veggies. It’s simple, satisfying, and makes a wonderful lunch.

My mom says I have expensive taste. You wouldn’t know it by the stores I go to, such as Marshall’s and Loehmann's. Yet, when it comes to eating, I like high quality foods and am more than willing to splurge.

That’s why I didn’t hesitate to buy saffron. Well, that’s not really true. I did hesitate. Not because of the price; because I have an uneasy relationship with saffron. It’s sort of like kissing someone, and the "wow" factor just isn’t there. You know, he’s a nice guy, but there aren’t any fireworks. So, you give him another try, and it’s great. Then the next time it's only so-so. You know what I mean? That’s been my experience with saffron. (Not with guys; Jeff has always been a great kisser).

I’m unequivocal when it comes to food – when I don't like something, I don't usually try it again. Which is why I’m surprised about my willingness to give saffron another chance. When I first tasted it in a great Indian restaurant, I found its floral overtones unpalatable. I thought I would be put off saffron forever after that. However, another delicious Indian restaurant redeemed saffron for me by serving it in a lovely rice and pea dish. Since then, I've had it in Spanish and Middle Eastern dishes and have begun cooking with it (to mixed results). Yet, the recipe I share today is a keeper. And coming from me, that is high praise.