Oh Yeah Babe!  Tonight, Emeril pops up at the Gosselin house to show Jon, Kate and the cutey-petutey kids, some cooking fun.  A look at the “sneak peek” reveals Emeril sticking up for Jon when Kate gets bossy, and her swatting Emeril with a  spatula!  Yikes.

Click here to get all of the Jon & Kate recipes.

A moment of silence please, for these tiny, yellow, rounds of beauty…..ok, there.  Simply awe-inspiring.  There’s a vendor at our Farmers’ Market who grows an insane number of tomato varieties and I went gaga for these sweet, itty-bitty cherry tomatoes.  Poised to be the salad of summer, I tossed my tomato stash with torn bits of milky-creamy burrata (fresh Italian cheese, made from mozzarella and cream) and a small amount of a very clean and breezy vinaigrette.  Then I cried.  Tears for tomatoes?  Yep, I’m a big geek.

If you don’t already have this book, buy it now!  The Flavor Bible, written by Karen Page and Andrew Dornenburg, is like a feast for the culinary mind.

The book is laid out as an index of ingredients, each ingredient listing other ingredients that will pair well with it when cooking.  And in addition to the listing of flavors, there are lots of great quotes and sample menus from celebrated chefs across the nation.  It’s a fantastic source of inspiration for me, and I use the book mostly to brainstorm ideas for new menu items and love to cross-reference the a couple of ingredients to complete a dish.  Another fun way to use the book is to take a look at the odds-and-ends of ingredients in your fridge and see what flavors pair well to create a meal!

Since receiving this book, I have found myself flipping its pages time and time again, always giving me some serious food for thought!

This is a cocktail called “The Glazed Ham,” which included bacon-infused vodka, pineapple juice, and a simple syrup made from brown sugar and ginger.  The bacon-vodka was made with a “fat wash” - bacon grease and vodka mixed together, left to infuse  for several days, then refrigerated and the hardened fat removed.  The drink is delicious - sweet, smoky and a bit of back heat from the ginger -  though to me it tasted more teriyaki than glazed ham.

A friend sent me this picture of “Bacon-Wrapped Meatloaf with a layer of Mac and Cheese” and what more is there to say?  I think the smart way to deal with this is to forego the actual “eating” and simply glue one fat slice to each thigh…it’d end up there anyway.   I was recently asked if I’m tired of the obsession with bacon, to which I respond, “Um, no.”   Keep your eyes here to read why…

 

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Picture 1 from 21: The marbling of the fat in the steak is still so evident after being cooked. Even though I used a steak knife, I probably could have just used a butter knife! It was perfectly pink, tender and juicy!

Last weekend, I bought a $40 steak at Japan Premium Beef.  It’s a new butcher shop on Great Jones Street in New York City that specializes in wagyu beef.  And for $40 I got a 12 ounce ribeye that was beautifully marbled, rich in flavor and simply melted in my mouth.

At first, the hefty price tag seemed a bit much.  But when prepared according to the directions given to me by Taiki, the store manager, and paired with a simple salad of herb from my garden and a bottle of Lambrusco, my fancy steak experience certainly went pretty far.

To see how I cooked this fine piece of meat, follow the directions in the photo slideshow above!

The walk from Ferrara to my apartment takes exactly the amount of time it took to eat this delicious cup of lemon Italian ice.  Not a bad way to beat a hot and sunny afternoon.

I had never before seen, tasted or even heard of  “Blueberry Basil,”  until my pastry pal, Mia, talked about her “Blueberry Basil ice cream.”  She got her plant from Mr. Mizel at the Crescent City Farmers’ Market, so I high-tailed to the market on and sure enough, he had this beautiful plant for me to buy!  Amazingly, the flowers and leaves both have an intense blueberry aroma, reminiscent of fresh-baked blueberry muffins.  The flavor is less blueberry, more gentle peppery basil, with a hint of sweetness - fascinating!  Mia’s ice cream was phenomenal, served alongside a soft blueberry cake and tangy lemon curd.  I muddled some leaves and fresh Lousiana blueberries for a kicked-up Blueberry Mojito.  Oh how I adore blueberry season.

Last night, a friend of mine told me about an unbelievable recipe that Paula Deen came up with.  It’s called the “Lady’s Brunch Burger,” and is comprised of a burger, topped with bacon and a fried egg, than is nestled between a bun made of glazed donuts!  That’s right–a bun of glazed donuts!!!  I’m not sure if I should try one.  But if any of you readers do, please let me know what you think!

Did you know that President Obama and family have an “Official White House Photostream” page on Flickr?   You can view photos posted almost daily of the goings-ons at the White House!  And if you are like me, you’ll be very interested in what dessert he’s serving at his next dinner party or what Michelle and local students are planting this spring in the beds of the White House Vegetable Garden.  How cool is that?!