Baked Alaska a L'Orange (or not)

Don't we all need a little Alaska right now? Baked Alaska is one of those dishes, like a souflee, that is not difficult but requires precision. You can make this with various types of ice cream (Martha Stewart has a recipe with layered pistachio and cherry) as well as different types of cake (sponge or angel food being the most common). You can also use pastry or whipped cream instead of meringue. For the final "toasted" effect you can bake, broil, or use a hand-held kitchen torch. The sublime effect is the same: the surprise of a layer of warm crispy exterior followed by soft chilled ice cream interior, then finished by a warm mild cake. If you want a lighter version, simply replace the cake with an orange cup.

Baked Alaska

sponge or angel food cake (preferably slightly stale to better absorb), plus 3/4 inch strips to cover ice cream later
(brandy)
meringue (recipe below)
1 1/2 quarts ice cream

Line an oval heatproof dish with a 1/2 inch layer of the cake. Sprikle lightly with brandy, if desired. Quickly form on the cake base a oval mound of the partially softened ice cream. Cover with cake strips until surface is coated to at least 3/4 thickess. Cover the entire surface with piped or spooned meringue. Run under a 500 degree broiler -- not more than 3 minutes -- until browned. Serve at once.

For  a l'orange, substitute a hollowed out orange cup for the cake and make sure that the meringue covers the top portion of the orange.

The Ritz-Carlton Dallas Signature Guacamole

The Ritz-Carlton Hotel in Dallas offers complimentary guacamole and small margaritias in the lobby at 6pm every day, prepared fresh by their "guacamologist" (I kid you not!).  He has the recipe printed up to share with anyone who requests it. Even though I've already posted my favorite guacamole recipe, I think this one really is excellent. I usually object to tomatoes and sour cream in guacamole, but he chopped all of the ingredients so finely (not in a food processor -- I asked) that you are hardly aware of the tomatoes and the sour cream is also a very subtle addition -- just enough to give a creamy texture without making the mixture too bland. The roasted garlic is crucial to the final result. You've probably roasted garlic before -- it was quite a fad a few years ago -- so you know that the cloves become soft and buttery. Just squeeze the end to remove the clove from its skin. Smear the pulp from 4 or 5 cloves onto the sides of the serving dish, and incorporate the rest into the guacamole with the other ingredients.

The presentation at the Ritz was different and rather nice: the guacamole is in a large bowl, from which the guacamologist spoons a small amount onto individual tortilla chips which are then placed on small plates. I assume this is to avoid the possibility of the dreaded "double-dipping," but it looks very nice and insures that each chip has just the right amount of dip.

Ritz-Carlton Dallas Signature Guacamole

8-9 large Haas avocados, halved, seeded, and peeled
4-5 jalapenos, seeded and finely diced
1/2 large red onion, finely diced
2 medium tomatoes, cored, seeded, and finely diced
2 limes, juiced
1 bunch cilantro leaves, picked and finely chopped
1 head roasted garlic (recipe below)
3 teaspoons kosher salt
2 teaspoons sour cream

Rub a large serving bowl with 4 or five cloves of the roasted garlic. Add the avocado pulp and mash with a wire whisk. Fold in all remaining ingredients. Lay plastic wrap directly on guacamole, pushing out any air. Keep chilled until ready to serve.

Roasted Garlic

1 head of garlic
olive oil

Preheat oven to 400.
Slice off the top of the garlic head, exposing the cloves. Drizzle with olive oil and wrap in foil. Roast until lightly brown and tender -- about 30 minutes.

Grilled Chicken,Corn,Green Pepper, and Low-Fat Ranch Salad

Grilled chicken, corn, and green pepper...I mean you could pretty much just call that a great meal! But add a healthy freshly made low-fat ranch dressing and some crunchy refreshing Romaine lettuce...wow! You can add black olives, sun-dried tomatoes, bacon, onion, etc. But I think this is just perfect as is.

Grilled Chicken, Corn, Green Pepper, and Low-Fat Ranch Dressing

Grill marinated chicken breasts, corn, and green peppers (or Poblano or Chipotle if you like more spice).
Slice chicken. Remove corn from the cob. Chop peppers.
Arrange ingredients on top of chopped Romaine lettuce.
Top with following dressing:

Low-Fat Ranch Dressing

1/2 cup nonfat plain yogurt or 1/3 cup Greek yogurt
1/3 cup lowfat buttermilk
3 tablespoons mayonnaise
1 1/2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 tablespoon finely choped fresh chives
salt

If using plain yogurt, place in a strainer lined with a paper towel over a bowl. Drain for 20 minutes.
Combine strained or Greek yogurt with other ingredients.
Add salt to taste.

Chilled Borsch

I always thought of borsch as some yucky hot Russian soup they made with beets because they were too poor to eat anything else...until I tasted a really delicious chilled borsch at a friend's house one evening. Now that I've reassessed the whole idea of borsch, I'm sure the hot winter version can be delicious, too. But it's summer now, and this is the version I know is good. It's nutricious, too -- beets are nutritional powerhouses, and this has carrots and cabbage and cucumber. I find that in the summer I tend away from vegetables and toward fruits. That may be some seasonal genetic thing. But I still think it's good to "eat my veggies"...

Chilled Borsch

1/2 cup carrots, peeled and chopped fine
1 cup onions, peeled and chopped fine
2 cups beets, peeled and chopped fine
1 tablespoon butter
2 cups beef stock
1 cup finely shredded cabbage
1 tablespoon vinegar

Place carrots, onions, and beets in large saute pan and cover with boiling water. Simmer covered for about 20 minutes.
Add butter, beef stock, cabbage, and vinegar. Simmer for about fifteen minutes.
Puree in blender or with immersion blender.
Chill for about one hour (or longer).

Serve garnished with sour cream and shredded cucumber, and pumpernickel bread.