A Celebration of Food and Friends, and Chocolate Cranberry Layer Cake

Did you hear the news?  Well, if you are late to the party (and I don't mean the actual party where we had this amazing cake), then I can let you know right away that I am officially out of Project Food Blog.  Yes, after more than three months of hard work and nine rounds of competition, my run has come to an end.  I would be flat out lying if I said I wasn't disappointed (there was $10,000 and title of food blog star at stake!), and when I heard the news on Friday, I did get a little emotional.  But, here's the thing: I surprised even myself when I realized I wasn't feeling sad about actually being eliminated.  There were no tears, I didn't have a breakdown, and I didn't feel like life was falling apart.**  And here is why: I am still a winner. Participating in this contest has brought only good things to both my life and this blog.  I thought to myself, "Ok, well, I am just going to go back to what I was doing before.  Only better."   

And then almost immediately, my phone started ringing, my email inbox filled up, and messages came flooding through on Twitter; new blogger friends, loyal readers, and real-life family and friends from near and far were all contacting me to share their feelings with me, to tell me that they were proud of me, or just to let me know that they care and still think this blog is awesome.  And that was when I started feeling a sort of aching in my chest that was just overwhelming.  It was as if the huge support I had received throughout this process was all being distilled into one perfect crystalline moment.  I knew I had given it my all, I had put my heart into each and every moment of this contest, and I hadn't let anyone down; all the way through to the end, YOU, my loyal readers and friends have supported and encouraged me every step of the way.  There really are not sufficient words to tell you just how much that means to me, so I will just offer you a simple and giant 

THANK YOU!      

I started out in the contest thinking that if I made it to the second round, it would be amazing (not kidding, I really said this to all of my friends) and then somehow I managed to find myself in the ninth round with only 11 other phenomenal bloggers left.  (I still sometimes find this unbelievable.)  At that point, I took a good hard look at my blog, and realized that it had undergone an incredible transformation into almost exactly what I had hoped it would be when I started it earlier this year: a place for friends to gather and share in the beauty and goodness of great food and great people.  Because Project Food Blog not only challenged me to grow and make The Cilantropist a better place, but it also brought together a like-minded community of people who support each other and revel in deliciousness.  I got to meet and be inspired by so many talented bloggers, and most importantly for me, I got to experience everything with constant encouragement from family and friends.

So, at the end of the day, even though I lost the competition, I think I have more than enough reasons to celebrate. I especially wanted to show those nearest and dearest to me how much I appreciated all their help... and so naturally I showered them with food.         

HOMIs meet MIHO Gastrotruck

***Project Food Blog voting is officially open!  Check out my entry page on Foodbuzz to vote, I have SO MUCH appreciation for your support!***  

Friends, I am really excited today to give you a full review of one of my new favorite lunch spots.  Actually, that's sort of a misnomer, since my new favorite 'spot' is actually a mobile hot food truck serving gourmet, hand-crafted street food: San Diego's own MIHO Gastrotruck. 

Over the last few years, there has been an evolution in the world of hot food trucks; previously, many major metropolitan areas were dotted with food stands and food trucks that served greasy foods or cold sandwiches, both with ingredients that the customer might rather not identify.  This is not to say the food didn't taste good, but it was squarely in the realm of 'fast food.'  More recently, the 'gourmet' food truck movement started in cities like New York and San Francisco, and then spread to Los Angeles, Portland, and even San Diego.  These gourmet food trucks differed from their predecessors, because in one way or another, they were stepping it up; instead of a fake crab patty you could get escarot and you could choose to eat a burger with grass-fed beef instead of mystery meat.  The lowly hot food truck was being elevated to haute cuisine. 

Here in San Diego, we now have quite a few gourmet food trucks cruising the streets, and San Diegians can take their pick according to what they feel like eating, and what food truck happens to be in their neighborhood that day.  Some food trucks are more popular than others, and MIHO Gastrotruck has definitely surged ahead and has strong foothold in local communities; it also happens to be my favorite because their food philosophies are aligned precisely with mine.  I like to know exactly what I am eating, and MIHO serves hand-crafted food (which means they make everything from scratch) and they get all their ingredients from local farms which means their menu changes weekly according to the seasons.  

If you know me at all by now, you are aware that I am a pretty curious and inquisitive person (I am a scientist, it comes with the territory), so when I decided to review MIHO gastrotruck I wanted to interview owners Juan Miron and Kevin Ho to get the full story about MIHO.                

I hope you enjoyed my coverage of MIHO gastrotruck!  I had such a great time talking with Juan since he is really down to earth and it is always a pleasure to chat with someone else who truly loves food.  The clip above is obviously an edited version of our interview and I wanted you to be able to see the whole thing if you are interested, so be sure to check out both Part 1 and Part 2 of my MIHO interview on YouTube.

Pumpkin Sandwich Bread, and Voting is Open!

So yes, I did more baking this weekend with more pumpkin!  I just can't seem to get enough!!!  (This actually isn't the only thing I baked this weekend; the other things were non-pumpkin and definitely in the Christmas spirit.  You will probably see them next week. *wink, wink*)  

I thought I would share this bread with you today to try and stretch out Thanksgiving just a little longer, and also to remind you of something important... Voting for Foodbuzz's Project Food Blog Challenge #8 is open today!  Did you see my original post where I made Pumpkin Bread and then used it for Rum Raisin Pumpkin Bread Pudding?  If you didn't see it yet, then just scoot your little butt over here and and take a seat on my couch while I share some comfort food with you.

(Here is a visual... are you tempted yet???  Oh, in case you were wondering, the bread pudding is topped with Butter Rum Glaze and Cinnamon Whipped Cream.  Sinful.)   

I hope you enjoy my entry and that you will continue to support me by voting!  Project Food Blog voting is open until 6PM PST on Thursday, Dec 2nd, so be sure to get your vote in before then.  Each and every bit counts and I have greatly appreciated all of you that have been sharing my posts on Twitter and Facebook.  I have been completely overwhelmed by the outpouring of support, and each day I am overjoyed to see all the enthusiastic comments and kind words in response to each of my posts.  I wish I could give each of you a big hug to show my thanks!

Pumpkin Bread, and Rum Raisin Pumpkin Bread Pudding

***Voting is officially open for this EIGHTH round of Project Food Blog (can you believe it!).  I would love love love your votes, and I appreciate all the support you give me!  If you like this post swing on over to Foodbuzz and vote for me! Thanks friends!*** 

For the first time ever, I will be spending Thanksgiving away from my family.  Oh sure, there was that Thanksgiving in college where my sister and I were both in London and we ate the most expensive turkey dinner ever at the only 'American' restaurant we could find (and trust me, that Hard Rock Cafe dinner was not worth 40 pounds).  I suppose that wasn't really the sort of Thanksgiving meal we were accustomed to, but at least we were together.  Other than that one year, I have always travelled home for Thanksgiving, whether that meant a 3-hour drive or a 2,250 mile flight; the holidays are special to me, and if you have been around here awhile, you know that my family means everything. 


This year, when I realized I wouldn't be able to spare the time away from work to head home for Thanksgiving, I would be lying if I told you I wasn't sad.  The closer the holiday gets, the more I am yearning for white flakes of snow, long conversations catching up with family, and a warm hug.  But though I regret that I will not be at home, I have no intention of wallowing in self-pity.  I will be spending the big day with a wonderful friend and her family, and I will get to play with children and eat to my heart's content.  Also, I might have decided I needed to soothe my sadness with baking.  And sugar.  And fall flavors.  That's a cure-all right?

 

So here's the crazy thing, I also have advanced in Foodbuzz's Project Food Blog to Round 8 (happy dance, happy dance!) where we were tasked with creating a baked good with pumpkin.  The timing couldn't have been more perfect, and with my longing for home and family and the holidays around the corner, my mind was brimming with ideas.  I was certain I wanted to bake with real pumpkin, and my initial thoughts drifted toward a beautiful spiced layer cake.  Yet...it just didn't quite fit my mood and no matter how hard I tried I couldn't get myself invested in the idea.  And then suddenly I realized why I didn't want to make a cake: It just didn't feel like home.    


Once I came to this realization, I knew exactly what I wanted: bread. Lots of it.  I wanted to get my hands into it and knead the bread just like my grandma does.  There is something about putting physical work into make a golden loaf of bread that is so satisfying.  And almost as certainly as I knew I wanted bread, I also knew I craved warm, gooey, decadent bread pudding to comfort me.  I saw no reason to deny myself from this carb-laden pleasure, and no holiday is better for indulgence than Thanksgiving.  I worried that it wouldn't be pretty or exciting enough for you, but I decided to make it anyway.  (Gotta do what feels right, agreed?) 

Homemade Ladyfingers, and a Pomegranate Charlotte

As I may have mentioned already (possibly several times, I am SO excited), I am still in Foodbuzz's Project Food Blog, and this 7th round I am sharing my first ever VIDEO on this blog!  (Yes!  It is finally here!!!)  I definitely wouldn't say that I am camera shy, but I was initially nervous about making a video due to my complete lack of any experience with filming or editing video footage.  Seriously, I had never even opened iMovie previous to last week.  But now that the project is finished and here for your viewing pleasure, I can say that I have had a blast making it and I will definitely be doing it again!  I can't promise how soon you will see more video footage on The Cilantropist, but keep your eyes peeled in future for my smiling face; for now, I would really appreciate your support in this round by voting for my entry on Foodbuzz!  


So, after all this hype, you are probably wondering what my video is about!  Well, Foodbuzz originally asked us to make a recipe from our archives 'come alive' through video, and I knew right away that I wanted to show you how to make ladyfingers.  In my original post from May of this year, I described how I made ladyfingers from scratch, and then I later used them to make a beautiful Lemon Berry White Chocolate Trifle for a good friend's bridal shower.  I got such a great response to both of the posts, and many said they had no idea how easy it was to make these delicate savoiardi at home.  Specific comments from readers about how they enjoy ladyfingers as a simple pleasure with coffee, or how they share them with small children (low sugar, soft texture, and easy to hold with little hands), definitely warmed my heart and made me realize ladyfingers can be used for so much more than just tiramisu.
  

In fact, after my first ladyfinger post, but before I revealed my Lemon Berry Trifle, I asked my readers to guess what dessert they thought I would use the ladyfingers for.  Many suggested tiramisu, one guessed correctly with a trifle, and one reader even thought maybe I should use them as hotdog buns (Joking, of course.  Love you Jill!).  But, more than a few readers thought I was going to use them to make a Charlotte, also known as a Charlotte Russe Cake.  At the risk of embarrassing myself (though I will surely do that anyway with my video below), I will fully admit that I had no idea what a Charlotte was; I knew I couldn't continue living in dessert ignorance, so I did some internet searching and was surprised to find a gorgeous vision unlike anything I had seen before.  I knew I had to make it.

Traditionally, a Charlotte is made by lining a mold with spongecake, biscuits, or ladyfingers, and then filling the mold with fruit puree, custard, mousse, or some combination of several components.  In the case of spongecake, the mold is usually a bowl, which produces a dome shaped dessert when the Charlotte is turned upside down and released from the mold.  For a ladyfinger Charlotte, the look is much different, since the savioardi are commonly placed standing upright around the edge of a ring mold, to form a border that holds the filling inside.  Often, when the dessert is complete, a ribbon is tied in a bow around the charlotte; it seems some say the ribbon gives extra insurance that the dessert holds together, but I think it just amps up the beauty factor (either way, I wasn't skipping the bow). 

And so, with out further ado, let me properly introduce myself and show you how to make your own ladyfingers from scratch, and tell you how you can use them to make a beautiful Pomegranate Charlotte dessert!






I hope you enjoyed my video and that you feel inspired to make your own ladyfingers at home!  You can use the written recipe below, or just follow the instructions from the video.  (And since voting is now open, head on over to Foodbuzz and show my video some love!) 

Spiced Pear and Cranberry Pocket Pies

When I was little, I remember eagerly waiting for my dad to come home from grocery shopping.  He would unload all the big bags full of fruits, vegetables, and canned goods, and I would always be peeking to spy the inevitable sweet treat that he had snuck in with the rest of the healthy groceries.  We didn't eat many 'gourmet' foods back then (this was in the pre-foodie era), so the sugary surprise might have been some Little Debbie Oatmeal Creme Pies, or maybe some Swiss Rolls, and I can remember eating Entenmann's Raspberry Danishes on dozens of occasions.  I would usually gobble up a slice of Entenmann's danish after school, but those plastic-wrapped Little Debbie treats usually made their way into my lunch bag since they were perfectly portable.

And speaking of wrapped, lunchbox treats, I can't forget about all the Hostess Fruit Pies that I used to eat!  My memory of whether or not we had fruit pies at home is slightly foggy, but I do know that I could get them with my lunch if I ordered from the school cafeteria.  I remember I could never quite decide which flavor to get, but I could be sure that the filling would be super sweet, oozing, and not at all 'made with real fruit.'  The pie 'crust' was waxy, chewy, and also laden with sugar.  As a kid, this was exactly the way I wanted it.  

Nowadays, I prefer more adult-type treats, but that doesn't mean I need to completely shake off my childhood addiction to snack cakes.  For grown-ups and kids alike, a dessert that will give you the tasty goodness of a slice of pie in a compact hand-held form is delicious and just plain fun.  Plus, there is the added aspect that it is yours, and only yours; it is your own personal pocket pie and you don't have to share it with anyone.         

A Presidio Picnic, with Italian Pressed Sandwiches

Remember when I told you that I looove to have dinner parties?  Well, that same passion applies to picnics, barbecues, and brunch dates with friends; anytime I can put together a little meal to feed someone, I am a happy camper.  So imagine my delight when I realized I had advanced to Round 6 of Project Food Blog (woo hoo!!!) and that I had the pleasure of packing up a picnic lunch to take on the road that will travel well and still look great!  To celebrate the end of picnic and barbecue season I decided to kick my usual picnic fare up a notch. I hope you really enjoy the picnic lunch I planned, and that you will continue to show your support and vote for me in this round! 

Before we officially get into my menu, here are a few things I keep in mind when planning to take food anywhere on the go:


-Food that is compact and self-contained (ie. does not have lots of sauces, condiments, etc.) transports best, and creates the least amount of mess.  This also means you don't need to worry about 'assembling' dishes after you arrive at your picnic or party.
-When appropriate, I use high-quality prepared foods that I know are as good as 'homemade.'  This saves time and energy.
-If possible, I like to stick with foods that don't need much cutlery or serving utensils; since it is a picnic, it is more fun to eat with your hands anyway!
-I always think about the aesthetics of my food, and try to keep things festive, fun, and colorful, or use packaging that translates into ease of transportation.   
-I choose dishes that are relatively easy to make, or that I have made before and loved, so there are no snafus and everything tastes fabulous and fresh! 


Keeping these things in mind, I formulated my picnic menu:

Drink: Pomegranate Berry Spritzer

Snack: Parmesan and Gruyere Cheese Straws

Main: Sopressata and Provolone Italian Pressed Sandwiches

Side: Shredded Red Cabbage Salad with Pistachios

Dessert: Spiced Pear and Cranberry Pocket Pies

I got all my food and drinks ready to go, I loaded up my Project Food Blog cooler, and I headed out to meet my good friend Jill at the Presidio of San Diego for an afternoon picnic.  

To start out my menu and wash down all these delicious picnic treats, I decided to go with a refreshing Pomegranate Berry Spritzer.  The good folks over at POM had sent me some awesome POM wonderful and I was eager to try it out!  Pomegranates are loaded with antioxidants, so this drink not only tasted great, but also was healthy too.  Since pomegranates have a sweet-tart flavor, I decided to boost the sweetness factor by making a simple syrup from blueberries and blackberries.  The simple syrup combined with the POM and lime sparking mineral water was a perfect combo and was so easy to make by just bringing along the bottles of POM, a bottle of mineral water, and the syrup in a small container.  Plus, who can resist the deep ruby color of pomegranate juice!   

Brie and Bacon Piadina, with Balsamic Fig and Onion Marmalade

I am ecstatic.  I am jubilant.  I am in round 5 of Foodbuzz's Project Food Blog!  This is such an exciting and fun competition, and I have been overwhelmed by the by both the quality of the posts from all the bloggers participating, and also by the huge support that I have received from my readers and other bloggers.  It is an honor to keep providing you with these entry posts and I hope you will continue to support me by voting for my entry on Foodbuzz!  The competition is pretty much at the halfway point, and I am thrilled to be moving ahead with a fantastic group of 72 other bloggers.  For this fifth challenge post, Foodbuzz asked us to get creative and put our own spin on the classic dish of Pizza.  

When I first saw that the chosen dish was pizza, I immediately thought of all the homemade doughs and the many pizzas I have enjoyed at home.  My go-to pizza dough recipe is fantastic and easy, but I wanted to stretch my boundaries and experiment with something slightly different, yet not so crazy that I wouldn't eat it on any normal day.  Enter the Piadina.  

For those of you not familiar with Piadinas, or Piadas, they are a very popular Italian flatbread sandwich that originates from the Emilia-Romagna region near the Adriatic Sea.  Traditionally, Piadinas are filled with cured meats, such as prosciutto and mortadella since they were first produced near the same region in Italy. Piadinas are also filled with various meats and cheeses, or even sweet fillings such as Nutella, and they can be eaten either warm or cold.  While traditional fillings tend to be the most popular, there are infinite possibilities for Piadina recipes.  In fact, the Italians have a saying, "Ogni donna fa la piadina a modo suo," or, "Every woman makes piadina in her own special way."  Well I decided I wanted to make my piadina in my own special way too, and so I channeled some of my favorite ingredients.

Before I tell you about the fillings and sauce that I decided to use, lets talk about the dough.  Piadina dough is made from simple ingredients of flour, water, and olive oil, and the absence of yeast classifies it as 'unleavened.'  You can add in any number of other flavorings such as spices, herbs, or pastes to change the taste of your flatbread.  What I really like about this dough is that it is extremely easy to work with (making it super easy for dough-beginners) and it can be made at a moment's notice since there is no rising time.   I kneaded my dough by hand and didn't have any problems with sticking or getting a smooth, elastic finish, but you could just as easily use the dough hook on a stand mixer.
   

Making S'mores from Scratch: Homemade Marshmallows and Graham Crackers

I have great news!  I have advanced to the fourth round of Project Food Blog!!!  Thanks SO much for you all your votes, and I hope you will continue to support me during this round!  Voting is officially open, so check out my entry on Foodbuzz and vote here!  

This thrilling news means that I have another post for you this Sunday that is part of the competition.  I hope you all enjoyed my Luxury Dinner post from last week, but this time I wanted to focus on something a little more lighthearted and fun.  And honestly, can you think of anything more fun than s'mores?  I can.  S'mores made with homemade marshmallows and graham crackers.  Oh yeah.  These are the real thing, no jet puffed pillows or plastic enclosed crackers here.  

When I decided to go camping this weekend, I knew the trip could not be complete without sweet graham crackers, rich chocolate, and sticky, gooey marshmallows for s'mores.  So make sure you keep reading all the way until the end of this post, so you can check out some serious flames as we toasted the marshmallows over our campfire.  No plans to go camping anytime soon?  No worries, there is no shame in toasting these babies over your grill or gas burner on your stovetop.  In fact, I completely support any methods that allow you to enjoy a delicious s'more; just make sure you don't burn your house down in pursuit of marshmallow goodness. 

To tell you about my experience of making these marshmallows and graham crackers, I am going to do things a little differently this time.  While I usually regale you with kitchen tales and general ramblings, and then share my recipes  at the end of my posts, this time I will be walking you through step-by-step how to complete each recipe.  There are loads of photos and helpful tips, so making marshmallows and graham crackers on your own should be easy-peasy.  And let me tell you, the graham crackers were good, but the marshmallows were out-of-this-world.  Truly, they are nothing like the ones you can buy in the store, and I will definitely never buy them again!  If you want a printable recipe, I will be adding to this post by the end of next week.    

Leek Confit and Goat Cheese Crostini, Topped with Asian Pear

It is Monday morning and that means voting is OPEN for round three of Project Food Blog!  If you haven't already, be sure to check out my entry for this third challenge, A Luxury Dinner, with Leeks, Lemon, and Lamb; if you love my dinner party (and maybe wish you had been invited!) please vote for me!  It is just as simple as following the link and clicking on the heart to show your love.  I appreciate all your votes and kind comments so much, and I am having a fantastic time sharing great food with you in Project Food Blog.  I hope I can continue!   

So for anyone just tuning in, my dinner party included 4 courses as listed here:

In my main post detailing my dinner party, I shared the recipe for my second course: Cauliflower Soup with Seared Scallops, Lemon Oil, and Caviar.  This was my favorite dish from my dinner, but the Leek and Goat Cheese Crostini were a close second!  I think I liked the crostini so much because they were extremely easy to assemble, and the flavors and textures were spot on.      

A Luxury Dinner, with Leeks, Lemon, and Lamb

Have I told you before that I love having dinner parties?  Actually, I love having gatherings of any kind; afternoon tea, Easter brunch, Labor Day parties, you name it and I would be happy to host it.  Any day that I can bring people together to eat, drink, and be merry, is a good day for me!  I will usually use any excuse to invite friends and family over to my place, so when I heard that one of the challenges for Project Food Blog was to host a Luxury Dinner and to share entertaining tips, I squealed with delight.  

To me, luxury means a lot of different things...Buying fresh flowers from the farmers market; relaxing with a latte and a good book; treating myself to a beautiful trinket from a local boutique; or relishing in a well-prepared meal at my favorite restaurant surrounded by family and friends...I think all these things are simple luxuries.  When it comes to food, I think of the luxury that is more traditionally fancy, where crystal wine glasses, rich, creamy foods, full-bodied wines, and decadent desserts are involved.  I knew that I wanted to have this type of dinner party, although I didn't want it to be too over the top.                

For my dinner, I wanted my table to be colorful, elegant, and to have simple beauty.  I think one part of hosting a good party is making sure you have a space where your guests can feel comfortable that is appropriate for the occasion.  

If your party is casual or you are serving foods family-style, then keep it simple with an uncluttered table and plenty of room.  For a formal dinner party, I try to use coordinated place settings to set out everything before the guests arrive.  But here, lets be realistic: not all my silverware matches, I might not have four of the exact same wine glasses, and I am not Martha Stewart.  I work with what I have, and I usually add extra items like fresh flowers or matching napkins if they are within my budget.  I have a penchant for pretty glassware, so I used some of that for the table, along with a candle arrangement that I have had on my buffet for years.  The idea is to make it look fancy, but not put you out of a lot of time and money.  I also printed out menu cards (a first for me!) which made the occasion feel even more special.     

And speaking of menus...I decided to have a four-course meal with two wine pairings and turkish coffee with dessert.  

Project Food Blog voting is open! And a Giveaway!!!

To show you how much I love you all, I could box up hugs, or I could tell you about my awesome giveaway!  CSN stores is sponsoring a giveaway for a $35 gift certificate that you can spend on whatever your little heart desires.  Maybe you need something spruce up your home like dining chairs or a cute new kitchen rug.  Personally, I have had my eye on some of the items from their cookware site, in particular these silicone baking mats and these kitchen scales.  

So how do you enter?  There are a total of 4 ways you can get a entry, and they are so simple: 

1.) Whether you are a new reader or a loyal follower, tell me what your favorite post is on The Cilantropist.  If you need to jog your memory, just browse through my monthly archives over in the sidebar, or check out my new recipe index. 

2.) Follow me on Twitter!  As my friends will tell you, I am Chatty Cathy.  

3.) Get another entry by tweeting about my giveaway: "I entered the CSN giveaway from @TheCilantropist! Check it out! http://bit.ly/9xbQEY" 

4.) Follow my blog through a reader, also on the sidebar.  I love love love my followers and my commenters, and visit their blogs often. 

Please leave a separate comment for each entry, and if you already do one of the things mentioned above (ie. subscribe to my blog or follow on twitter), please leave a comment mentioning it.  Just so that we are clear on who can enter, this giveaway is open to anyone in the US or Canada.  This giveaway is open to bloggers and home cooks alike, just be sure to include your email address in the comment section (email is confidential) so I can contact the winner.  Giveaway is open through Thursday, September, 30th, at 9pm PST, and a winner will be chosen at random.  

Did you see my post yesterday where I made authentic Tom Yum Goong?  Don't speak Thai?  Well then, I made Hot and Sour soup, and it was glorious.  I also may have made my own Roasted Chili Paste (Nam Prik Pao) from scratch.  Some people say this means I am hardcore.  Maybe I am... Or maybe I am just in search of authenticity.  Either way be sure to check out my full post on Foodbuzz, and if you like it, vote for me in the second round of Project Food Blog here!  I am so excited to be participating in Project Food Blog and I appreciate your support.  Thanks for reading! 

Tom Yum Goong with Homemade Nam Prik Pao

Tom Yum Goong with homemade Nam Prik Pao... Otherwise known as Hot and Sour Soup with Prawns, and homemade Roasted Chile Paste.  This soup is a classic of Thai cuisine, and for me, is warming to the body and the soul.  Tom Yum embraces the traditional flavors of sour and spicy, with an added saltiness and a fragrance of fresh herbs that I love. 

I was inspired to make Tom Yum when my friend Steve gave me fresh lemongrass and kaffir lime leaves from his parent's garden.  I was excited because I had never used kaffir lime leaves before, although I knew they were essential for Thai cooking.  Since Steve has a strong Asian heritage, we discussed how I could use these ingredients in the most authentic way, and decided that Tom Yum was the perfect dish.         

Once I started looking through Tom Yum recipes, I quickly realized that although the soup itself is simple, the ingredients and different components are complex.  I decided I needed to do a little research (remember, I am scientist, this is my specialty).  I searched the internet and checked out some books on Thai cuisine from the library, and discovered that if I really wanted my soup to be authentic and have the best taste, I needed to make my own Roasted Chile Paste.

Roasted Chile Paste, or Nam Prik Pao, is what gives Tom Yum its characteristic 'hot' flavor.  Prik means chile, and Nam Prik together means chile sauce; when the chiles are prepared by the traditional Thai method of dry roasting (Pao, or pow), the condiment is called Nam Prik Pao.  Dry roasting involves cooking the chiles in a hot skillet or wok without any liquid or oil.  This causes them to become browned, just shy of burnt, and produces a deep smoky flavor.  The chiles used to make Nam Prik Pao vary from mild varieties such as Anaheim, to very spicy varieties such as De Arbol or Japones.  To make the chile paste, the roasted chiles are ground to a powder, and added to oil along with fine bits of fried garlic and shallots, as well as fish oil, shrimp paste, and tamarind.    

I was able to find everything that I needed to make the soup as well as the chile sauce, with the exception of tamarind paste.  Tamarind is the edible fruit from the seed pod of the tamarind tree.  Basically, the seeds are encased by a fleshy pulp that has a taste that is often sour but sometimes sweet, and as such, tamarind is another classic Thai ingredient used to impart sour flavoring.  You can buy tamarind paste pre-made, or you can purchase compressed blocks of wet tamarind and make your own paste by combining the tamarind with water (I used 12 ounces of block tamarind with 2 cups of water) and working the pulp with your hands to produce a paste.     

Chocolate and Salted Caramel Birthday Layer Cake

So before I tell you about this luscious chocolate layer cake, I just want to mention that today marks opening day for voting in Project Food Blog 2010!  Don't have any clue what I am talking about?  You can find some info here, and also see my profile by clicking on the cute little widget with my cute little picture that is over on the sidebar (or here).  In a nutshell, 2,000+ bloggers will compete in a series of challenges to determine who is the next food blog star.  Oh yeah, and that person will win $10,000.  A minor detail of course.  Since I am participating (and fiercely competitive), I would love your support and your votes!  I really hope you enjoyed reading my first entry and you can vote for me using this link, just click the heart!  Also, on the voting page you can share my entry on Facebook or Twitter.  Isn't technology these days wonderful?    

And now, without further ado... On to the birthday festivities!  

I am a little late in posting this cake, since I made it August for my good friends Jenn and Jill.  They both have birthdays within weeks of each other, although Jill is a Leo and Jenn is a Virgo.  (I am sure you were dying to know that.)  I thought about having a separate birthday celebration for each of them, but then it seemed like too much to take on, even for me, especially considering I was making a second layer cake that same weekend.  So, to properly celebrate both their birthdays, I decided I would make them a spectacular cake that was just to their liking. 

I already had a good idea about the kinds of flavors that were their favorites, but to be absolutely sure, I asked them in advance while we chatting online what kind of cake they would like.  This is what they said:

A Labor Day Party, and Thomas Keller's Buttermilk Fried Chicken

Can I tell you about the heaven that was my Labor Day?  The So Cal sun was shining in a beautiful, cloudless sky, and I got to entertain six wonderful friends and cook a full meal for them, including mouth-watering buttermilk fried chicken, fresh side dishes, and made-from-scratch dark chocolate ice cream and salted butter caramel ice cream for dessert.  We caught up on our lives, laughed like crazy, and everyone left with full stomachs.  If this isn't heaven, then I don't know what is!      

I should tell you, the inception for this Labor Day party originally came from Thomas Keller's famous buttermilk fried chicken recipe.  As I was paging through Ad Hoc at Home, the images of this golden fried comfort food snuggled down deep in my brain and refused to budge; I figured resistance was futile (can you ever say no to fried chicken?), and decided to use it as an excuse to have a party.

Since the fried chicken was going to be the star of the show, I wanted to use light, in-season vegetables for side dishes.  I started out with watermelon tossed with lime, followed by a quick and easy vinegar coleslaw which I accidentally oversalted but everyone still loved.  I was especially excited to use sweet, green heirloom tomatoes and my own tomatoes (Yes! They survived!) to throw together a quick caprese salad.  And finally, a summer party isn't a party without corn on the cob!