Kentucky Bourbon Panna Cotta

A huge thanks to all who voted for me in challenge #3! I’m very happy to report I’ve made it to challenge #4 where I am to guide you through a recipe via step-by-step “drool-worthy” photos.

A couple of weeks ago I had the pleasure of volunteering for Pastry Chef Sherry Yard during The American Wine & Food Festival, a yearly event hosted by Wolfgang Puck which helps raise funds to support the Los Angeles Chapter of Meals on Wheels.



Chocolate Cheesecake with Nutella Mocha Affogato

Are we drooling yet?

If so, first grab a napkin. Then head on over to Bell’almiento the fabulous blog of my Italian friend Paula, (la mia amica italiana) to read more about my guest post, and pick up the recipe while you are there.

I hope you like it, she did! 😉


Zabaglione Zen Pie

September 17, 2010

in American,Italian,Recipes

Zen Zabaglione Pie

We’ve all heard the old saying an “Apple a day keeps the doctor away”? I wonder if the saying remains true if said apple has been infused with sake?

Well, before we figure that out I wanted to invite you over to my friend Mac’s blog Dishin’ In The Kitchen to listen the podcast where I dish about my special day in the Spago Beverly Hills kitchen.

Mac’s excellent interviewing style and sweet voice made this interview a piece of cake ‘er… I mean pie. 😉

Oh, and while you are there don’t forget to pick up my Fuji Apple Sake Zabaglione recipe, you’ll need it for this yummy pie.



White Chocolate Covered Lemon Olive Oil Tartufo

A few weeks ago I received a little package in the mail. I opened it, took a peek inside the box and discovered it contained a little Flip video camera and a letter. The letter was to announce the very first TLC Cake Crew Challenge! In honor of TLC Summer I was challenged to share with you my favorite homemade summer dessert via a video created with, of course… the enclosed Flip video camera.

Since Ice Cream happens to be my all-time favorite dessert I knew my summer dessert creation would definitely contain it in some shape or form. So I started thinking back at some of the most memorable desserts I had enjoyed so far this year. The first two thoughts that came to mind were… well, I don’t want to ruin the video for you so why don’t you take a peek and see for yourself.

Olive Oil Gelato Base
TLC Cake Crew Summer Dessert
Lemon Olive Oil Gelato

Lemon Olive Oil Gelato

adapted from The Babbo Cookbook by Mario Batali

6 egg yolks*
1 cup granulated sugar
2/3 cup extra virgin lemon olive oil (limonolio)
3 cups whole milk
1 cup heavy cream

In a medium bowl combine the egg yolks and sugar. Using the whip attachment of your mixer cream them for about 5 minutes on medium speed until they become a very pale yellow.

While the mixer is still running start drizzling the oilve oil and beat for another 2-3 minutes.

Finally add the milk and cream, carefully continue mixing until all the ingredients are combined.

Pour gelato base into your ice cream maker and follow the manufacturer’s instructions.

Note: It took approximately 30-35 miunutes of churning in my ice cream maker.

Once done churning place in a plastic sealable container and transfer to your freezer to finish freezing.

*This recipe contains raw eggs. To reduce the risk of Salmonella or other food-borne illness make sure you use fresh, properly-refrigerated, clean, grade a or AA eggs with intact shells, also make sure you avoid contact between the yolks or whites and the shell. Another alternative is to use pasteurized shell eggs.

White Chocolate Covered Lemon Olive Oil Tartufo

1 1/2 cups Lemon Olive Oil Gelato
2 cups crushed arlettes
8 ounces white chocolate, chopped
1 tablespoon vegetable oil

Remove the gelato from the freezer. Using a cookie scoop that holds at least 1 tablespoon scoop out the gelato and place on a baking sheet. Return to the freezer for 15 to 20 minutes.

Remove from the freezer and roll the gelato scoops in the crushed cookie to coat, then return to the freezer for another 15 minutes.

Combine the white chocolate and olive oil in a microwave-safe bowl, melt in the microwave in 40 second intervals at 50% power.

Take a baking sheet and place a wire rack over it. Remove the crushed cookie covered gelato truffles from the freezer and place them over the rack. Carefully pour the melted chocolate over the truffles until completely coated.

Return the truffles to the freezer until ready to enjoy.

Lemon Olive Oil Gelato
Lemon Olive Oil Tartufo


Last Sunday was the last day to submit a recipe video for Paula Deen’s Real Women of Philadelphia Challenge, it also happened to be dessert week!

A friend of mine told me about this challenge a few weeks ago, but I hadn’t been able to participate because I was missing a key component; a video camera.

After a bit of persuasion and a touch of pouting, I was given the green light, and went out and bought a little flip HD camera, just in time to make a video for the very last round in the challenge.

Saturday morning I wrote out a quick script, rehearsed it a little, and then we shot the video. Sunday morning I worked on the editing.

Here’s how it went. I had a few clips that I needed to piece together, so I opened the video editing software, and had no idea where to start. I decided to search on-line for tutorials, after finding and watching a couple I was able to figure out the basics, well, kind of.

Honestly, I still had have no clue. After going through all that trouble I decided I was going to go forward and submit my badly edited video anyway.

I’m sure it won’t be picked but it was an interesting learning experience to say the least. If you are into self torture you can view the video (I’ve included the link to it below).

The recipe I chose is quick and easy to put together, it is also as tasty as it is rich.

Espresso Hazelnut Cheesecake Ice Cream

16 oz cream cheese
1 1/2 cups heavy cream
1 cup granulated sugar
1 1/2 tablespoons instant espresso powder
2 teaspoons vanilla extract
1/4 cup hazelnut spread

In a medium bowl combine the cream cheese, heavy cream, sugar, espresso powder, and vanilla extract.

Begin by beating on low until heavy cream has been incorporated, increase speed to medium-high and continue beating until cream cheese is smooth and creamy.

Transfer mixture to your ice cream maker and follow your manufacturer’s instructions.

Approximately 5 minutes before the ice cream is down microwave the hazelnut spread for about 50 seconds at 50% power until it has reached a pouring consistency.

Pour the hazelnut spread into the ice cream maker and as soon as it has swirled through you can turn it off.

Transfer ice cream to a resealable plastic container and freeze for at least 2 hours.

Espresso Hazelnut Cheesecake Ice Cream

Espresso Hazelnut Cheesecake Ice Cream

And, here’s my silly and very badly edited video submission to the Paula Dean’s Real Women of Philadelphia Cream Cheese Challenge.

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