This has been a busy week, and things are really not going to slow down until Thanksgiving, so I'm looking forward to visiting my family in Seattle, cooking Thanksgiving dinner with Anna, celebrating my dad's big birthday and making latkes for Hannukah.
I wanted to share with you a quick and delicious recipe I made for Robyn's blog that is not only perfect right now, but would be great for your Thanksgiving day. This fall salad uses a special apple mustard, fresh apples, baby greens, Gorgonzola and pecans. What's not to like?
Of course you can mix the salad in a bowl, but for the sake of presentation I decided to layer the ingredients and to fan out the different kinds of apples and red onions. What do you think?
Another recipe I was making for Robyn last weekend was a Vanilla Angel Food cake. This was the fist time I've made an angel cake. The process was rather easy: the most time consuming part was separating 12 eggs and whipping the egg whites.
I had 12 egg yolks at my disposal and did not feel like making creme brulee, custards, mayonnaise or lemon curd. I tweeted about my dilemma and got a few suggestions to make ice cream. Alas, my kitchen doesn't have an ice cream maker. And so I decided to offer the egg yolks to Stacey Viera. She was one of my twitter friends to suggest I make ice cream and she lives nearby. Last Sunday night Stacey's husband (whom I've never met!) drove by my apartment and I handed over a bowl with the egg yolks. I can't even imagine what my neighbors thought. But at least nothing went to waste!
Above is the cake with yogurt and berries. And I can't wait to taste the ice cream Stacey makes with the egg yolks: she promised to share. Oh the magic of Twitter.