Scottish Caramel Shortcake

Scottish Caramel Shortcake

Oh my.

This is one of the many luscious gifts that my blog-friend Jackie gave me when we met in London. Those square layered cookies come in a pack of three, each with a layer of buttery shortcake biscuit, a layer of creamy caramel, and a layer of sweet milk chocolate to top it all off.

Naturally, I expected something rich, so I cut one up into fourths and had a piece with a cup of tea. It was so good, the different layers melding together, the caramel getting squished between the crunchy biscuit and the velvelty chocolate, that I just had to have another quarter.

By then I was in such a sugar high that I couldn’t bear the thought of the two remaining quarters feeling lonely and neglected, so I let them join their little buddies and happily gobbled them up.

And then I spotted the nutrition facts on the package. And thought : “There has got to be some mistake.” Oh well.

Update : I was just catching up with Jackie’s posts. Now if that isn’t synchronicity…

Yahoo Picks Chocolate & Zucchini !

Yahoo Picks Chocolate & Zucchini !

Many thanks to Yahoo! for making Chocolate & Zucchini the Pick of the Day!

Sauteed Ginger Beef and Cabbage

Sauteed Ginger Beef and Cabbage

As much as I love to cook, it is sometimes very nice to have your boyfriend say, on a lazy Sunday afternoon : “you know, I think I’d like to make dinner tonight”. Though usually more of a whip-it-up-by-instinct kind of cook, on this occasion he takes out the Japanese cookbook he bought in London, picks a recipe, makes a list, goes shopping, comes back and starts working.

Very much aware of my slight tendency to meddle, I steer clear from the kitchen as he cooks, comfortably cross-legged on the couch with my laptop, but oh-so-happy to offer advice when sollicited.

We invite our neighbor-friends over, and Maxence graces us with this perfect dish : beef strips in a ginger sake and soy marinade, stir-fried with cabbage, served on a bed of sticky rice. Everybody loves it, the meat is moist and infused with flavor, and the sauce is deliciously tasty over the rice and cabbage.

Maxence glows, and reflects that there is indeed something to be said for following recipes, every once in a while…

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Kitchen Confidential

Kitchen Confidential

[Adventures in the Culinary Underbelly]

Anthony Bourdain attended the Culinary Institute of America 25 years ago, has been in the restaurant business ever since, and is currently the executive chef of the restaurant “Les Halles” in New York. His book “Kitchen Confidential” is both an autobiography and an essay on the world of restaurants, and is written in an unusual tone of honesty and bluntness. A highly entertaining, instructive and fascinating read.

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A Truckload of Shortbread Cookies

A Truckload of Shortbread Cookies

What could possibly beat a box of shortbread cookies?

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