Happy FRIDAY, Noshers!! I’m kinda bummed summer is almost over (wahhh, sad face) but trying to make a most of these last warm days. This weekend I will be spending time in the park, perhaps checking out the space show at one of my favorite museums in NYC, and trying to Escape the Room! I’m pretty psyched about my plans. What do you have on the docket for this weekend?
Today, I’m excited to share a delicious (and for some of you, free(!) fun fact):
Next Monday is National Banana Split Day! But wait, there’s more – to celebrate, if you stop by Pinkberry next Monday and purchase a medium-sized frozen yogurt, you have a 1 in 10 chance of getting it for FREE!
The above photo is my Pinkberry creation when I unknowingly visited during National Smores Day (as you can see, even though it was Smores day, I favored mango ). They were having the same promotion and I was the lucky 1 in 10! I’ll definitely be trying my luck again on Monday!
What are your favorite frozen yogurt toppings?
Happy Wednesday, Noshers! If you follow me on Instagram, you’ll know that last week I posted this teaser photo:
I heart lobsters.
Well, today I’m super excited to share my recent collaboration with FreshDirect – if you live in the NYC-area, you’ve no doubt heard of them (and are possibly a FD enthusiast ).
FreshDirect is hosting its annual Lobster Party, a celebration of summer, seafood, and delicious cooking with friends and family! When they asked whether I’d like to share my lobster preparation experience and tips with all of you Noshers, it took me approximately 2 seconds to say yes. Hopefully this post will encourage you to host your own lobster party! Hey, if I can prepare a lobster meal in a tiny kitchen, I’m sure you’ll be fine :).
To prepare for my party… Continue reading »
If there’s anything I appreciate when it comes to food (and there are many things I appreciate when it comes to food), it’s the well-thought out tasting menu. A while back, I had an opportunity to partake in the tasting menu at Degustation, and I wasn’t disappointed.
For the uninitiated, Degustation borrows influences from Iberian, French, and American cuisine to create a delicate, nuanced, and altogether satisfying menu. The intimate dining room (the restaurant must have had no more than 25 seats) offers an unobstructed view of the open kitchen. I love open kitchen setups in restaurants and given the option, will always pick a seat with a view of it. So Degustation worked out perfectly for that, as you can see here: Continue reading »
Happy Tuesday, Noshers! Last week I attended an event focused on one of my favorite (but I feel often overlooked) fruits – the round, fuzzy kiwi. To be honest, I didn’t really know what to expect when Zespri® Kiwifruit approached me about an event all about the kiwi! But I’m glad I decided to check it out. Continue reading »
Happy Friday, Noshers! Today I’m stopping by with a quick post about my attempt to make David Lebovitz’s Roasted Banana ice cream – and I’m happy to report it was amazing! This first batch of home made ice cream kicks off my self-declared “Summer of Ice Cream.”
Unfortunately, I didn’t realize how much ice cream one recipe makes. While my capacity for ice cream consumption is impressive, I sadly admit I probably shouldn’t be consuming a quart a week. And while I love to share my culinary creations with coworkers and friends, ice cream is a little challenging to transport. So unless you have any suggestions, my Summer of Ice Cream might be a bit abbreviated ;).
ANYHOO, below is the super-easy and delicious recipe for roasted banana ice cream – as you might have seen in a previous post, it was perfect for making Walkers mini ice cream sandwiches! If you’re a banana fan, and even if you’re not, I’d suggest giving this recipe a whirl in your ice cream maker. It’s like banana bread for summer weather
Roasted Banana Ice Cream
From David Lebovitz – The Perfect Scoop
- 3 medium overripe bananas, peeled and cut into large pieces
- 1/3 packed brown sugar
- 2 tbsp butter, cut into small pieces
- 1 1/2 cups half and half
- 2 tbsp sugar
- 1 tsp vanilla extract
- 1 1/2 tsp fresh squeezed lemon juice
- 1/4 tsp salt (sea salt is recommended)
- Preheat the oven to 400 degrees F.
- In a shallow baking dish toss together the banana, brown sugar and butter. Bake in the preheated oven for 40 minutes, stirring occasionally. Once caramelized and delicious, remove from the oven.
- In a blender combine the banana mixture, half and half, sugar, vanilla extract, lemon juice and sea salt. Blend until smooth. Chill until very cold, 8-36 hours.
- Once thoroughly chilled mix in your ice cream maker according to the directions. Freeze over night or serve immediately as soft serve.
For my next ice cream attempt, I’m learning towards herbs – such as lemon basil sorbet or maybe mint! Thoughts?
What’s your favorite ice cream flavor?