There are a lot of good reasons to put two small jars of homemade hot fudge sauce in your fridge in approximately 10 minutes and possibly forever: •Hot fudge sauce is the easiest thing on earth to make, and absolutely nothing from a squeeze bottle ...
There are a lot of good reasons to put two small jars of homemade hot fudge sauce in your fridge in approximately 10 minutes and possibly forever: • Hot fudge sauce is the easiest thing on earth to make, and absolutely nothing from a squeeze bottle compares. Not even the stuff at local ice cream parlors, even the kinds that boast about ingredient origins and write their menus on chalkboard walls, are the same. I’m still grumpy about the time I was a gazillion months pregnant ordered hot fudge sauce and someone poured chocolate syrup over my ice cream. I resisted, however, waddling back there and showing them how to make it correctly. I’m sorry I do not behave as well with you.
• Proper hot fudge sauce is thick and shiny. You pour it over a scoop of ice cream and it quickly slides down the sides to form a fudge moat that scoop onto your spoon along with the melty ice cream around it and it’s intensely chocolaty and downright chewy and never gets old. • It keeps forever, or at least for the remainder of the summer, even if it probably won’t survive that long. • No matter how many times you rewarm it (we usually spoon a little in to a dish and microwave it for 10 seconds) and chill it again, it never splits or becomes grainy. It remains rich, shiny, and forgiving. • It makes amazing host gifts. (That’s what the second jar is for.)
A couple weeks ago, and because I admittedly ask my husband to pick up strawberries on his way home far more often than I have an exact “agenda” for them besides, you know, breakfast, lunch, and dinner — I made the strawberry shortcake recipe in the archives. These famed shortcakes — my version is adapted from Claudia Fleming and Russ Parsons, but this same approach was favorite by James Beard and more, I suspect they all hung out together — are unique in that instead of using eggs or just egg yolks, they use the yolks of two hard-boiled eggs. This allows the yolks to do their wonders (golden color, velvety texture) without ostensibly toughening the dough. It’s all very sound. It tastes very good. And it is the reason that I make shortcakes approximately once every four years.
Last December, I announced to I’m sure at least ten thousand well-deserved eye rolls that after 10 years of food blogging and one (now two!) cookbook I had finally learned how to make coffee. I mean, yeah, it was melodramatic. I, too, can scoop whatever the Maxwell House can says into the filter and press the on button, as I did most weekend mornings as a kid. What I meant was that I had figured out how to make the coffee I most liked to drink and spent too much money on at coffee shops these days, and I had found this delight with the simplest old-fashioned thing, a stovetop espresso maker.
I made these lettuce cups on a whim for dinner last night and I’m so glad I did because I could see them going immediately into a regular rotation. I don’t know about you, but I think ground meat is underrated in the quick dinner category and am always looking for more things to do with it. This cooking technique, in which you flatten it out in a very hot pan and cook it until it’s browned and crisp on both sides, is like the best part of a Fake Shack Burger, amped to 12. I’m pretty sure, like the time I discovered the crispy egg and could not stop talking about it, I’m only going to want to cook it like this for now on.