Celebration

This evening we celebrated my mother-in-law's birthday as well as Father's Day, both of which fall on the same day this year. My food friend, Suzanne, has an award-winning frosting recipe, Chocolate Caramel Ganache, that I've long wanted to try. When my MIL said she would like a yellow cake with chocolate frosting, I knew I had the opportunity I'd been seeking. I then remembered that Suzanne also has a fine recipe for tender yellow cake, another of hers on my to-do list. Perfect! And perfect they were. This cake was outstanding, truly delicious, especially the frosting. Gah! You make a chocolate caramel sauce which you stir into a ganache and then whip the whole thing. Divine.

www.em-i-lis.com

www.em-i-lis.com

www.em-i-lis.com

And there's leftover chocolate caramel which, because we also tried this, is fabulous atop vanilla ice cream (get Talenti brand Vanilla Bean if you can find it; the best).

Because it's also important to actually eat dinner too, I made my Zucchini, Beef and Pistachio-Yogurt Casserole as well as a platter of Lemony Green Beans (the pictures are dreadful so use your imagination). We all dined well and are destined for early bedtimes tonight.

Lots of beach and sun today, a little bit of work done too. Home tomorrow or Friday and then back to it!

www.em-i-lis.com

Dinner, cherry update

What a nice day today was. I successfully stemmed and pitted 6 of my 8 quarts of sour cherries, freezing some while most of the rest are now macerating; I'll can them tomorrow as, if all goes according to plan, a delicious Sour Cherry Jam with Black Pepper (and maybe a splash of balsamic; that is TBD). My tomato tart is truly scrumptious, and I've got the recipe, Herby Tomato Tart, posted in Entrees. What a hit! To go alongside it tonight for dinner, I made my lemony green beans which are, bar none, the best green beans ever. Slick a skillet with olive oil and squeeze in the juice of a half lemon. Heat over medium-high heat until nice and warm, add a big bunch of green beans (two handfuls or so) and sprinkle with a generous bit of salt (a quarter teaspoon or so). Shake the skillet (or use a wooden spoon or spatula) to toss the beans with the lemon oil, making sure all the beans are coated.

Cook, 5-7 minutes, until the beans are crisp-tender and have started to sear in some spots. Unreal!

lemony green beans