We found this recipe on Half Baked Harvest. The list of ingredients is pretty long, and it takes some time, but it’s well worth it.
This airy lemon confection, a cross between a pudding and a mousse, is a classic British dessert (in this case, translated by an Irish chef, James O’Shea at West Street Grill, Litchfield, Conn.).
Local asparagus is still at farmers’ markets, and that’s where we were inspired to play a little with a simple, tasty dish. In a booth at the Greenport Farmers’ Market on the North Fork of Long Island, there was Noah Schwartz, chef and owner of Noah’s Restaurant in Greenport, cooking small plates to support farm-fresh products. […]
It feels ridiculous to create a dish and then say how good it is, which is what I’m about to do. This kind of behavior happens because when most of us home cooks whip up something from our heads, we’re often as surprised as anyone might be that it seems to have worked out. (I […]