Today I had fun wasting an hour (or more) watching chef/tv host Anthony Bourdain attempt to do a “behind the scenes” LiveFeed while his staff ate
grinders er I mean subs… and threw back shots somewhere in South Boston, all LIVE it was hilarious. In the middle of taping No Reservations he fielded questions and talked about his love for food, honesty in writing and how he combats a hangover (aspirin, a joint, spicy food and a Coke). I’ll just come right out and say it, Tony is bad ass.. I don’t know what I like best, the fact that he can cook French food, he’s also published a novel, originally from from Mass., tall, handsome, brutally honest or that foul mouth of his. Take you pick I love em all. My husband is completely aware of my infatuation with Mr. Bourdain but he doesn’t care because he could be Anthony’s brother! I have to do a side by side photo, they have the same build the same hair they even act alike and their birthday? they are almost to the day one year apart. Brothers from another mother I tell ya. So when someone asked him today about what the trend will be in cooking for 2011 he jokingly said Tiramisu! I wanted to tweet him right then and there with the promise of Tiramisu and Tequila if he could just get himself to California. Tony there you have it an open invitation to my kitchen where you and my husband can talk about Keith Richards and Pork bellies. And speaking of Tiramisu (this is my segue) it just so happens that I had the opportunity to guest post my recipe on the food blog She’s Cookin this week, check it out.
Priscilla and I met through the OC blogging group BlogCrush group a year ago and have dined our was through some great local eateries including most recently Anqi. Priscilla and I share a love for good food and cooking, especially for our family. When Priscilla and I talked about me doing a guest post about a traditional recipe from my family I almost trotted out one of our old family favorites Carrot Casserole but after careful consideration I thought it best to leave that one in the old binder and share something I am really passionate about, Tiramisu. What’s not to love? Velvety smooth sweat cream custard, dark chocolate and the bittersweet kiss of espresso… oh YES! I began making Tiramisu in the late 90’s, a newlywed with a baby I had more time than I knew what to do with so I cooked…. A LOT. Italian food was popular and back then carbs were still considered our friend. We had a local authentic Italian market (Claro’s) where I bought the two hardest ingredients to find, marscapone cheese and Ladyfinger Cookies (which by the way you can special order online from Claro’s or Amazon.com). I used the recipes on the back of the ladyfinger packages but half the time I had to convert the measurements from metric, so over time I used many recipes finally settling on David Rosengarten ‘s basic Tiramisu, they say his recipe is an adaptation of the original Tiramisu from chef Carminantonio Iannaccone.