I am writing this on the way up to Maine. Can you believe I have never been to Maine?? At least not that I ever recall. It’s been several months of all work and no play, and I can think of nothing better to do on the last weekend of Summer, during an absolutely picture perfect weekend, than cracking open a lobster while drinking a cold beer, on the waterfront of Portland Maine.
This also makes me think of the BBQ about to take place tomorrow, poolside. I probably won’t have enough time to make the following recipe for our own BBQ, but perhaps you will, and I encourage you to do so. Some time back I made a turtle ice cream pie. At that time, I thought, what could possibly be better than this? Well, this ice cream pie might just be better. Who doesn’t love peanut putter? And the peanut brittle adds such a lovely, crunchy texture. For this recipe, I made peanut brittle, but that’s only because I can never get over to my local candy store during business hours. Peanut brittle is so easy to make anyway, so why not? (more…)
and have been dying to make it since. It took me almost a year to get around to it, but it was worth the wait. I’ve always loved ice cream cake and this is a really cool spin on it. It’s made in a glass pie dish and instead of having those little chocolate crunchies in the middle, it’s got a graham cracker/pecan crust on the bottom which gives that crunch that you come to associate with an ice cream cake. It then has layers of caramel sauce drizzled between vanilla ice cream and is topped with a rich, decadent, layer of ganache with some pecans sprinkled on top for crunch. In summary, two of my favorite things (Turtles and ice cream) together in perfect harmony, in the form of a pie. I’m doing a happy dance.
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I had the pleasure of seeing him talk at 
by the always amazing Thomas Keller. For a list of complete winners, click on the link below.
Restaurant and Chef awards to be announced today!
