幸せな姿

For me, this meant malted milk balls, and malted milk powder, getting swirled together with vanilla ice cream to make a malty and delicious mess. The mess was then made into an ice cream cake. The beauty of this dessert, is you get to sit back, and accept all of the compliments for “baking” such a decadent treat.

The cake is more of an assemblage of ingredients, than an actual baking recipe. Although you will have to turn on your oven to bake the graham crust (my apologies to all those going through a heat wave!), it is only for a brief moment.

Crust made– you set to work on the ice cream filling. In this case I used a quart of and a half of vanilla bean ice cream. (Breyer’s containers come in exactly this measurement.) I mixed the ice cream in my stand mixer. This made the ice cream more malleable, and I didn’t have to wait for it to melt before it was easily spreadable. In the mixer I added 1/3 cup of malted milk powder, and crushed Whoppers, saving a portion to sprinkle on top of the cake. The malted milk powder adds a depth and unique sweetness.

Spread into a springform pan, this dessert was fabulous– perfectly old school. I have never met a person who doesn’t love an ice cream cake. Everyone oohed and aahed then got to eating it quickly. As much as you love an ice cream cake, you hate a pool of ice cream cake pudding.

If you’re stumped about what to serve on the Fourth of July– make an ice cream cake.  You won’t be sorry that you did, and I bet our forefathers would love it too!

Named for a famed bicycle race between Paris and Brest, the ring of pâte à choix is meant to resemble a bike wheel and its interior gets filled with rich hazelnut-praline cream. I dug into one of these a few months back and had to stop eating for just a moment to let it sink in how good it was. I’m going to go out on a limb here – albeit a pretty solid one – and say it’s the best dessert in Paris, and just looking at the picture makes me want to stop writing at this moment and race on over there by bicycle myself.

Not quite as rich, I am also crazy for Poilâne’s apple tartlets and I insist that people who have never tried one do so, no matter how unassuming they might look. You can’t take it home because the minute it hits the paper bag it gets folded up in, the flaky crust starts leaving its buttery mark and will get over anything it touches. So just go outside and eat it right away. (You won’t get scolded for eating on the street in Paris, because everyone understands.) It looks deceptively simple and is pretty compelling evidence of how just a few ingredients – puff pastry, slices of apples, and dark cane sugar – can create a spectacular pastry without all the fuss.

Nearly all the women who work in the shop have been there since I’ve been coming to Paris, and when I went to their newest location in the Marais, I recognized a saleswomen who’d been at Poilâne for twenty-six years, from their Left Bank shop where I used to bring them brownies, for some reason. (Which might seem odd considering that they were surrounded by some of the best baked goods on earth. But on the other hand, they remember me well.)

Adjacent to the dépôt de pain (bread counter) is the Marais branch of Cuisine de Bar. And just like their Left Bank address, a lone woman is stationed behind the counter and forms a one-woman assembly line, a vision of efficient organization, feeding an entire restaurant of people without breaking a sweat.

When people criticize French service (which can be hit or miss), seeing how one person can feed an entire restaurant, or when two servers take care of a packed dining room, I laugh when I think about the layers of servers elsewhere in the world – busboys, hosts, waiters, and runners, all scrambling around, jumping over each other, to get the food to the tables. Patricia, who was making the sandwiches when I went to Cuisine de Bar, calmly smeared bread with mayonnaise, then draped it with moist chicken breast slices, a few salt capers and curls of anchovies, then cut it into bites, slid it onto the plate, and off it went. Basta.

Since the entire internet and its grandmother (who would that even be? Black and white TV? Radio? Books? OMG, books guys…! Remember those things?) has been making garlic chicken I thought I’d  chime in with my own take on it. Apparently it’s a take out classic in the US? Sometimes I really envy you all but then my waistline calls up and reminds me of how expanded it would be if I was constantly surrounded by all. the. food elyze.

So, late to the party again. I just can’t help it but it’s always me – literally and figuratively speaking that is. I do for one really have trouble with being  on time. I’m fashionably (read: terribly) late to almost everything. And guys, I’ve tried all the tricks in the books to counteract this, but not even setting my clock five minutes early helped in any way!  And now with a baby there’s no chance I’m going to show up on time anywhere, ever. So let’s just skip on that topic and move on, shall we?

Because I’m also fashionably late to about every fashion out there, including food. Skinny jeans? So totally refused to buy them until there was practically nothing else available in stores anymore – and now I love them! Apple (the company, not the fruit)? Yeah, refused that one too until I was, you know, converted. Garlic chicken? HELLO I-have-a-food-blog-and-didn’t-even-notice-you-until-last-week! And now I’m glad times infinity to have discovered it because it is SO good Polar M200!


Now there are an awful lot of baked versions out there but I decided to go another way (OK you got me, it was out of necessity because my oven was occupado by these amazing Brownies) so these are pan fried. Maybe a bit more oil than baked but still much better than deep fried (not that I have anything against the occasional deep fried treat… Hello glorious French fries and donuts!). They totally make up for it in terms of crispiness below all of that delightfully stickysweetandsoahhhhmazing garlic sauce which thickens into treacle coloured awesomeness right in the pan!

So there you have it, just in case you aren’t sick of garlic chicken yet (or you’re late to the party just like me!) – perfectly salty-sweet, sticky, crispy, garlicky (seriously, how many adjectives can one put before a food?) chicken just waiting for you to make tonight Scalable Enterprise Server!

Darktrace’s system is based on an appliance it calls the “Enterprise Immune System” that, as we have noted before, sits on a company’s network and listens to what’s going on. The “immune system” in its name is a reference to the immune system of humans, which (when healthy) develops immunity to viruses by being exposed to them in small doses. Darktrace’s system is designed to identify malicious activity in a network.when there is suspicious behavior. It is also designed to take immediate action to stop or at least slow down an attack until more help is at hand Next Generation Firewall.

That has proven to be an attractive idea to investors, as seen by the hundreds of millions that have been ploughed into this area already.

“Insight Venture Partners has a proven record of partnering with tech-focused firms, and its backing of Darktrace is another strong validation of the fundamental and differentiated technology that the Enterprise Immune System represents,” said Nicole Eagan, CEO at Darktrace, in a statement. “It marks another critical milestone for the company as we experience unprecedented growth in the U.S. market and are rapidly expanding across Latin America and Asia Pacific in particular, as organizations are increasingly turning to our AI approach to enhance their resilience to cyber-attackers Miramar Travel.”

“In just four years, Darktrace has established itself as a world leader in AI-powered security,” said Jeff Horing, Managing Director at Insight Venture Partners. “Insight is proud to partner with Darktrace to continue to drive its strong growth and superior product market fit.”

It’s interesting to see Darktrace moving into China: the country has been identified numerous times as one of the main origination points of cyberattacks on Western firms, but what doesn’t get reported much is that enterprises in China are also subject to the same problems .

Last year, at the Southern Foodways Alliance Symposium in Oxford, Mississippi, I was sitting at lunch with Christopher Kostow when chef Ashley Christensen knocked our socks off with an unforgettable parade wonderful vegetable dishes: jars of field peas, poblano peppers stuffed with kuri squash, and a gorgeous smoked tomato pie with a healthy dollop of velvety whipped cream infused with corn nuskin

Since, I’ve had the pleasure of seeing Christensen at a few events around the country, and eating more of her food, including at her restaurants Poole’s Diner, Joule, and Beasley’s Chicken + Honey in Raleigh, North Carolina.  And I’ve come to appreciate her thoughtful, and deeply soulful approach to regional cookery, especially with vegetablesDream beauty pro hard sell
So, I was particularly excited that Kostow invited Ashley Christensen to participate in this year’s Twelve Days of Christmas at the Restaurant at Meadowood.

Chef Tim Cushman brought with him to the Twelve Days of Christmas at The Restaurant at Meadowood a menagerie of chopstick holders (ranging from dogs and cats to red hot chili peppers and pigs flying planes) and a whole lot of flavor.

Cushman is the only chef of this year’s Twelve Days of Christmas guest chefs whose restaurant I had not visited, and whose food I had not had.  When asked to describe the food he cooks at O Ya in Boston, he told me that it’s inspired by Japanese cuisine (like Andy Ricker, he shies from the word “authentic”).  Much of it, like the food he served last night – the fourth dinner of the 2013 Twelve Days of Christmas – he presents as single, nigiri-like bites that aim to deliver a composed group of flavors Backup and Recovery.