Comfort Foods and Indulgences

Strawberry, Lime, and Mint Pavlova with Whipped Cream

After a long winter where even Southern California has had its share of cold temperatures, it’s nice to transition to brighter, fresher, springtime recipes. Pavlova is a perfect example - light, airy, elegant – it’s a whimsical dessert that combines crisp meringue with a “marsmallow-y” center, lightly sweetened whipped cream, and macerated fresh fruit that provides beautiful color and texture.

There’s been a long-running argument between Australia and New Zealand over who invented the pavlova which was named after the Russian ballerina Anna Pavlova, who visited both countries in the 1920s. While Australians and New Zealanders agree on that, there is still no consensus on who invented it.

Regardless of where it was created, this recipe, adapted from Cook’s Illustrated, is easy to make and perfect for spring holidays like Easter and Passover. By following a few simple techniques, the recipe delivers a nearly foolproof showstopper for your spring celebration.

Or the Uncondensed Title: Green Chile, Parmesan and Black Pepper Buttermilk Biscuits with Chorizo & Chipotle Gravy. Whew!

While I can overeat with the best of them, a Hearty Breakfast Boy I am not. It slows me down and makes me feel sluggish which is why I usually stick to a banana and some peanut butter. Sometimes oatmeal, occasionally an omelette.

These rules change if we’re talking brunch, though. My little peckish early morning hunger turns into a full-fledged giant appetite after I’ve been up for a few hours. Or automatically after 10am.

This recipe is something Adam came up with last Sunday, the first lazy day we’ve had together in quite some time. He just returned from 17 days in Wisconsin, working on a project while freezing his ass off. He had an idea for changing up his biscuits and gravy to which I replied “Oh gosh, I’m not sure about that. I think you’ll have to make it so I can try it.”  Of course I was sure about it, you can’t really mess up biscuits and gravy, can you?

The first time I ate a Chocolate Lava Cake was at Roy’s on Maui in 1990.  Roy was somewhat of a celebrity chef in Hawaii. Back then there were only a few celebrity chefs; Wolfgang Puck, Jonathan Waxman, Michael McCarty, and Alice Waters to name a few.

The food at Roy’s was good, but it was the dessert, the chcolate molten lava cake,  that I kept going back for. I wrote to the restaurant and asked for the recipe.  They obliged!  

Over the years I have tweeked the recipe a little here and a little there. But it just wasn’t right.  It wasn’t perfectly right until I found this recipe in the New York Times.

Valentine’s Day is around the corner. Along with an extra special dinner that night for my 4 favorite valentines, I plan on  adding this dessert to the menu.

Let start by saying that the flavor in this breakfast bake is absolutely fantastic. We couldn't stop eating it. My husband came out of his cave (office) four times while I was making this. The aromas were just so hearty and comfort-food-smelling, he couldn't stay away.

Between the knock your socks off flavor, the crisp bottom and the chewy moist bread? Oh my goodness, this is a breakfast I want to wake up to. The truth is, it's great for dinner too. It's one of those meals that you take the first bite and throw your head back as you are experiencing the incredible flavors.

If you ever have a houseful of guests coming over, I recommend making this...however, with food this good, they may not go home!!