Lately, I’ve been craving desserts on a daily basis, and so in an effort not to get too crazy, I’ve been searching out healthier alternatives to satisfy my sweet tooth. I made these as a fast and healthy weeknight dessert, but the leftovers quickly became my morning snack over the following days. And why not? Eggs, milk, fruit and almonds? Perfect breakfast food!
In cooking for my cookbook, I went through a slew of different ingredients and techniques, played a lot, and intensely focused on flavor for my dishes. I had used fortified sweet wines like Port and Sherry in the past, but Banyuls was a new experiment for me, and I had to share with you guys. It’s a wine from the southeastern portion of France, called Banyuls-sur-Mer, very close to Spain, and it adds ridiculous flavor and depth to sauces, stews and marinades.
Recently, a friend suggested I check out an exhibit at the American Museum of Natural History called Our Global Kitchen, and it could not have been more up my alley. I stood in front of each piece of the exhibit for silly amounts of time, greedily absorbing as much as I could. For anyone interested in food – farming practices, what local means to different cultures, how trade has shaped cuisine, the science of taste, connectivity between food and heritage – this is an extremely informative and fun exhibit that I highly recommend and may end up checking out again!
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