The Ultimate Chocolate Ice Cream for the Most Discerning Chocoholic (w/Brandied Cherries)

I’m not a huge Chocoholic, but when I want to eat chocolate it’d better be damn good. I like my ice cream rich in flavour, all natural and delicious. I love any recipe by the ice cream guru himself, David Leibovitz, and this will surely win over any discerning Chocoholic or will convert non-believers. Not too sugary sweet, very rich… A crowd pleaser.

As for the brandied cherries, first time I had them was at the now closed The Corner Suite Bistro De Luxe. I used the recipe below, and kept them in the fridge to marinate for a year. I was initially going to chop them up, but was afraid that the syrup would change the flavour of the ice cream. However, if you freeze the cherries, chop them up and add them that would probably work, but then again alcohol doesn’t freeze well.

I’m trying a new method here, not just photos, but tips and tricks before the actual recipe.

I bought a chunk of Callebaut bittersweet chocolate, mostly because most chocolate recipes require bittersweet and not semisweet and so the chocolate can be used for other purposes. 5oz of chocolate doesn’t seem like much (0.142kg) but that’s all you need. I tried to be cool by shaving chocolate which took a lot of effort, so take a shortcut by using chocolate chips or bars. Then again, it probably won’t melt as fast.

When cooking the egg mixture, be sure to work fast and be vigilant or else you’ll end up with scrambled eggs. There will always be a little, hence the straining, but it only takes a few seconds for the whole thing to turn into a wet egg mess. When pouring the milk into the egg yolk, whisk fast and furious. When cooking the egg mixture, watch it carefully – once it coats the back of the wooden spoon, remove it from heat, and immediately strain into the chocolate, because the eggs will keep cooking.

I tend to like to adjust the flavour as it freezes – if it’s too bitter, add tablespoons of condensed milk till it’s just right. If it’s not creamy enough, I like to add coffee cream The ice cream is so rich and dense, once it hardens it’s like a fudgesicle. For frozen treats, pour and freeze in a popsicle mold. Add almonds or chunks of skor bars to up it, or keep it pure.

Chocolate Ice Cream
from David Lebovitz’s The Perfect Scoop

2 cups heavy cream
3 tablespoons unsweetened Dutch-process cocoa powder
5 ounces bittersweet or semisweet chocolate, chopped
1 cup whole milk
¾ cup granulated sugar
Pinch of salt
5 large egg yolks
½ teaspoon vanilla extract
Coffee cream, condensed milk

Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.

Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolk. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (170°F on an instant-read thermometer). Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.)

A cherry pitter from Ming Wo is your best friend – makes the pitting fast, easy and mess free. Always boil the jar and lid you’re going to use.

Lu’s Brandied Cherries
Homemade brandied cherries are a simple and delicious way to dress up your cocktails.

1 lb. sweet cherries, pitted
1/2 cup sugar
1/2 cup water
2 tsp. lemon juice, fresh-squeezed
1 stick cinnamon
Pinch of freshly grated nutmeg
1 tsp. vanilla extract
1 cup brandy
Tools: cherry pitter, saucepan, ladle, jars with lids

Wash and pit the cherries. In a saucepan, combine all ingredients except the cherries and brandy and bring to a rolling boil. When the liquid begins to boil, reduce the heat to medium. Add the cherries and simmer for 5–7 minutes. Remove from heat, add the brandy and let cool. Transfer the cherries into clean jars and refrigerate, uncovered until cherries are cool to touch. Cover tightly and refrigerate for up to two weeks.

I <3 Niçoise

The Nicoise Salad is a fave of mine – I can eat it for days on end because not only is it delicious, filling without the guilt and colourful, but it adheres to the Mediterranean diet that is low-fat (or of healthy fat), a source of high quality, lean protein, and even supplies Omega-3 fatty acids. A bit of background here, it’s a specialty of the Côte d’Azur and named for the city of Nice.

Best place in Vancouver (I welcome your suggestions) and where I got hooked on it: Les Faux Bourgeois

This is my staple recipe, but feel free to sub tuna in olive oil with seared Ahi, or grilled chicken,  or cherry tomatoes for the larger variety. Haricot verts can be found in the frozen section at the Gourmet Warehouse and maybe Whole Foods.  There’s also a pasta version, if you want to serve it potluck style.

Bon Appétit!

Perfect Summer Delights: Rhubarb Lavender Crumble

Saw a bunch of juicy, thick and crunchy rhubarb at the grocer the other day, and it reminded me of this delicious recipe that’s perfect for summer, family gathering, BBQs, potlucks, or just to share for 2. Love the tarty rhubarb, the sweet fragrant lavender aftertaste, and the crunchy crumble. Pair with vanilla,  strawberry  or homemade honey ice cream (recipe below).

NOTE: The more sugar the better! You can’t say that about most recipes, but this one is fool proof. Use white granulated with some packed brown or golden. You can’t go wrong because it needs to counter the tartness of the rhubarb.

***

Rhubarb Lavender Crumble

9×13 pan of rhubarb crumble – serves 4-8

2 pounds fresh rhubarb, leaves removed and discarded
1/2 cup sugar
1/4 cup honey
Pinch salt
1/2 teaspoon dried lavender buds
1 batch of Basic Oat Crumble Topping for Fruit – Softer Version (below)
3/4 cup sliced and toasted almonds
2 tablespoons butter
1/4 cup brown sugar

1. Heat the oven to 375°F. Prepare a 9×13 pan by greasing lightly with butter or with oil spray. Cut the rhubarb stalks into small pieces – about the size of your knuckle. They should be evenly sized. Toss with the sugar, honey, and salt. Rub the lavender between your hands, crushing it into the rhubarb. Stir everything and spread evenly in the baking pan.
2. Spread the crumble topping over the rhubarb. Melt the butter, toasted almonds, and brown sugar together in the microwave or in a small saucepan, and dot over the crumble topping.
3. Bake at 375°F for 40-45 minutes, or until the topping is lightly browned. Let cool for at least 15 minutes, then serve with whipped cream or strawberry ice cream.

***

Basic Oat Crumble Topping for Fruit – Softer Version

tops a 9×13 pan

1 1/2 cup rolled oats
1/2 cup flour
1/2 cup packed light brown sugar
Spices – cinnamon, nutmeg, ginger
Pinch of salt
5 tablespoons unsalted butter, melted
Nuts (optional)
Water or milk

Mix the dry ingredients. Stir in the melted butter. Add just enough water or milk so that the mix comes together in loose clumps – not too wet. Stir in the nuts, if using. Dot the fruit with the mixture evenly and bake at 375 for about 45 minutes.

***

Honey Ice Cream

4 large egg yolks
2/3 cup pure honey
1/8 teaspoon salt
3 cups half-and-half
Optional infusions, inclusions* (add-ins) or swirls (see “Four Ways To Customize,” below)

*Infusions are flavors that are infused into the milk or cream; then the flavoring element (cinnamon stick, ginger, etc.) is removed. Inclusions is the industry term for what many of us call “mix-ins.” Of course, “inclusions” simply means “other things that are included” in the ice cream—nuts, chocolate chips, pieces of whatever.

1. Whisk together eggs, honey and salt in medium bowl; set aside. In a medium saucepan, bring half-and-half to a full simmer with any infusions. Remove from heat. If infusing, cover and let steep 2 hours; strain into another medium saucepan and bring to a simmer again.
2. Slowly add 1 cup of the simmering cream mix to the egg-honey mixture while whisking (to avoid scrambling the eggs); then return the egg and cream mixture to the saucepan.
3. Again bring to a simmer over medium-low heat, stirring constantly until the custard thickens enough to coat a spoon and the thermometer reads 170°F to 175°F, about 4 minutes (do not boil).
4. Strain into a clean bowl and allow steam to escape before covering and chilling until cold (at least 3 hours and up to 1 day).
5. Process custard in ice cream maker according to manufacturer’s instructions; add soft add-in ingredients half way through freezing or chunky ingredients during the last 2 to 5 minutes.
6. Transfer to a bowl or tub, add any desired swirls and serve, or cover and freeze until firm—at least 3 hours and up to 3 days.

Four Ways To Customize Honey Ice Cream

1. Switch your dairy: Replace up to 1 cup of the half-and-half with heavy cream, plain yogurt, buttermilk or sour cream.
2. Infusions: Infuse the cream base with 1 to 2 tablespoons of your favorite herbs (such as lavender or mint), spices (crushed sticks or cloves), botanicals (grated citrus rind or chopped ginger root), a split and scraped vanilla bean or a few saffron threads.
3. Inclusions (Add-ins): Halfway through the churning process, add up to 1 cup of fruit orvegetable purée, soft cream cheese or blue cheese. Or, during the last 2 to 5 minutes, add 1/2 cup to 1 cup of juicy berries, chunks of ripe fruit, nuts, bits of pure honeycomb or chocolate pieces.
4. Swirls: Immediately after churning and before serving (or packing in freezer tubs), swirl in whatever creamy, thick confection that tempts, such as caramel or chocolate sauce.

Yield: 1 Quart

How to make Taiwanese ZhongZi (or ZongZi) 粽子

Today is the 5th day of the 5th lunar month in Chinese calendar, aka The Dragon Boat Festival (Duanwu Festival 端午节 in Chinese). I hardly look at the lunar calendar but only know when it’s coming when T&T starts selling 粽子 (ZongZi or ZhongZi), lychee is in season or when Grandma starts making zhongi. I asked her to teach me how to make it this year, and she was glad to pass down the tradition to me. It’s actually quite easy, but the preparation process is complex and the wrapping needs to be practiced.

What this is great for, is getting friends and family together to make it and eat together – and that’s what it’s really about.

粽子 / ZhongZi / ZongZi Recipe

(courtesy of and featuring my Grandma)

Ingredients:

If you are comfortable with cooking and experimenting, discard all my measurements (as usual), but use it as a reference.

• 1.3 lbs sticky rice
• bamboo leaves as needed (and string)
• 1/6lb peanuts (optional, as much as you like)
• 0.65oz dried miniature shrimp
• 0.65oz dried chinese mushrooms
• 1/2lbs pork (fatty, belly, whatever… chunked)
• fried shallots as needed
• 2 tbsp light soy sauce (or more to taste)
• 1 tsp rice wine (or to taste)
• 1/2 tsp sugar (or brown sugar syrup. DO NOT use Taiwanese black sugar)
• salt, white pepper, to taste
• Optional: Salted duck egg, chestnuts, dried minced daikon radish.
• Serve with: sweet chili sauce or sweet soy sauce.

Preparation:

• Soak overnight: peanuts, dried chinese mushrooms, dried miniature shrimp
• Wash bamboo leaves thoroughly and till pliable. Remove stems and leave in bowl with some water to keep moist but not soak.
• Wash rice thoroughly and rinse 3-4 times. Add 3 tsp of salt and mix. Update: soak for at least half an hour if you are planning to use a pressure cooker, 3 hours to overnight if using a steamer
• Peel cooked salted duck egg. Remove the white and the membrane around the yolk. Toss with a tbsp of rice wine for flavour.

Methods – meat filling:

1. Heat oil in wok. Add pork chunks and stirfry till fragrant. Remove from heat.
2. Add more oil to wok if necessary. Stirfry shrimp and fried shallots, then add mushrooms and stirfry till fragrant. Add peanuts and mix.
3. Add meat, season with soy sauce, rice wine, sugar. Saute rapidly over high heat until boiling (add enough soy and rice wine so that there is some liquid). Reduce heat to low and simmer for 10 minutes. ALWAYS TASTE and add more if necessary of any ingredient.

Methods – wrapping:

1. Take 2 leaves, one larger than the other and opposite end to opposite end. Overlap, with the smaller leaf on the top, line the edge of the leaves up but with the smaller leaf a little higher. (You’ll need to watch the video to know what I mean).
2. Fold and form a funnel shape, with the left end longer than the right.
3. Place rice, filling, and more rice as in the video.
4. Fold the bottom over, pinch the sides in and push the rice and filling upwards. Make sure it’s tight or else when it’s cooked the rice will turn into mush. Pinch the top and fold. Secure with cotton string.

Methods – cooking – 2 ways:

1. Boiling in pressure cooker: Put dumplings into pressure cooker and cover with water. Cook until boiling and reduce heat to medium-high. Cook for 20 minutes. Remove and cool. But always test first to see amount of cooking time depending on heat source, pressure cooker etc.
2. Steaming: Bring water in steamer to a boil, and steam over low heat for 1 hour or until done.

Serve with sweet chili sauce or sweet soy paste.

Since everyone’s at Cafe Medina right this moment…

It’s gorgeous today – sunny, cool and blue skies and fluffy clouds as far as the eye can see. What it really is, is perfect brunch weather. Before I even looked outside I knew what it was like, because pretty much every Vancouverite on my twitter feed was heading to Cafe Medina.

I’m not going to post a long review because it’d be redundant. Everyone raves about the waffles, muses over the food, gushes about the coffee and laments about the wait time.

My must eats/drinks:

Lavender Latte - regular lattes will ever taste the same again. Delicate and fragrant, with 49th Parallel as the coffee of choice (Organic Epic Espresso). I’m off to conjure up some lavender syrup (simple syrup infused with lavender buds overnight. Touch of honey?)

Waffles - it’s the Belgian waffles that everyone raves about. Toppings offered:
Dark chocolate, Milk chocolate Lavender, White Chocolate Pistachio Rosewater, Fig Orange Marmalade, Raspberry Caramel, Mixed Berry Compote. If you want the liege waffles at home, head to Patisserie Lebeau where they make it fresh or sell frozen. Available in the frozen section at Meinhardt, Capers, Choices, Urban Fare, Whole Foods. I recreated the fig orange marmalade in a post a few years ago and will be posting a blueberry lavender and a blueberry/limoncello compote recipe soon.

Le Chasseur - A savoury dish of 2 fried eggs, bison sausage, wild boar bacon, braised potato, watercress, roasted tomato, green peppercorn and grilled foccaccia. This was devoured so fast that I didn’t have a chance to take a photo. Perfect for sharing.

UPDATE: Went there for my Lavender Latte fix this morning – another sign that Cafe Medina really cares about it’s food? Besides making their own waffles, they make their own syrup for their coffees. Check out all the vanilla beans in there! Good stuff!

Buttermilk Biscuits & Maple Butter

If you’re a foodie, wherever you travel you want to try something new, unique or local. So when I went to NYC last week, I wanted to try something that hasn’t really been developed in Vancouver – the BBQ.

I mean we have great seafood, Japanese food (hey, Tojo invented the california roll!), the best Chinese food outside of Asia, and world renowned chefs here, but no authentic BBQ houses. I don’t mean steakhouses like Morton’s or Gotham, but BBQ in the southern US sense. And no, the Keg and Red Lobster don’t count.

So my friend took me to Virgil’s BBQ (the “original New York City barbecue restaurant”) in the heart of Times Square and I pigged out on BBQ nachos (nachos topped w/pulled pork, jalapenos, cheese, bbq sauce etc.), sliced Texas beef brisket, pulled pork, collard greens… and if I had more room and time I would have had cheese grits, potato salad, ribs, bbq chicken, cornbread ….

But what really blew my mind, was the homely Buttermilk Biscuits and Maple Butter. Didn’t look like much, but it was  plump, buttery and savoury… and the maple butter? Foodie orgasm.

Southern Buttermilk Biscuits 

Serves 10

• 2 cups unbleached all-purpose flour, plus more for dusting the board (if you can get White Lily flour, your biscuits will be even better)
• 1/4 teaspoon baking soda
• 1 tablespoon baking powder (use one without aluminum)
• 1 teaspoon kosher salt or salt
• 6 tablespoons unsalted butter, very cold
• 3/4 cup buttermilk (approx)

1. Preheat your oven to 450°F.
2. Combine the dry ingredients in a bowl, or in the bowl of a food processor.
3. Cut the butter into chunks and cut into the flour until it resembles course meal.
4. If using a food processor, just pulse a few times until this consistency is achieved.
5. Add the buttermilk and mix JUST until combined.
6. If it appears on the dry side, add a bit more buttermilk.
7. Turn the dough out onto a floured board.
8. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it’s about 1/2″ thick.
9. Use a round cutter to cut into rounds.
10. You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
11. Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
12. If you like”crusty” sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
13. Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
14. Do not overbake.
15. Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
16. The dough must be handled as little as possible or you will have tough biscuits.
17. I have found that a food processor produces superior biscuits, because the ingredients stay colder and there’s less chance of overmixing.
18. You also must pat the dough out with your hands, lightly.
19. Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
20. Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
21. When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.

Hot & Spicy Maple Butter for Biscuits

 Serve on buttermilk biscuits alongside your favorite barbecue.

SERVES 8

• 1/2 cup butter, room temperature
• 2 tablespoons pure maple syrup
• 1/4 teaspoon hot pepper sauce

1. Mix together butter, maple syrup and hot pepper sauce in bowl until well blended.
2. Serve on buttermilk biscuits.

Asparagus Soup

If you didn’t know already, it’s asparagus season! I’m trying to do more with seasonal ingredients (last season it was brussel sprouts) and though I don’t have a Farmer’s Almanac or have a green thumb (far from it, actually, as I managed to kill a cactus once) I take cues from what I see at the local grocers (Young Bros. on West Broadway and Southlands Farm Market, being my faves) and what’s the daily special at fine dineries.

My first taste of asparagus of the season was for Mother’s Day dinner at Province Marinaside, where I had asparagus soup. $9 a bowl? Thanks, but I think I can make it myself. I bought a bunch of asparagus to sub in for haricot verts (aka green beans) in my nicoise salad (recipe to come soon), and couldn’t help but stare at the wasted ends. As you know, you have to bend the asparagus till it snaps, separating the tender bits from the not so tender. But I’m chinese and I hate to waste anything, and I ended up snapping off 1/3 of not so tender bits. So I thought of putting them to good use and pureeing them to make a soup. No one would know, right? Below is the Asparagus Soup from Saveur.com and my tweaks and notes.

Asparagus Soup

SERVES 4 – 6

Asparagus growers usually discard the skinny shoestring asparagus spears, but they are perfect for this preparation.

2 lbs. fresh shoestring asparagus
4 cups Chicken Stock
4 tbsp. butter
4 tbsp. flour
2 cups milk
Salt and freshly ground black pepper

1. Prepare asparagus by holding bottom half of each spear with both hands and gently bending it until it snaps where it naturally breaks, separating tough fibrous end from tender part. Discard ends. Drain and cut into pieces.

2. Put asparagus and chicken stock into a medium pot and bring to a boil over high heat. Reduce heat to medium and simmer until very soft, 10–15 minutes. Set aside 2 cups of the broth. Working in batches, purée asparagus and remaining broth in the bowl of a food processor or jar of a blender, then return to pot and set aside.

3. Melt butter in a medium-heavy saucepan over low heat. Add flour and cook, stirring constantly with a wooden spoon, for 2 minutes. Whisk in reserved warm broth. Increase heat to medium and cook, stirring, until smooth and thickened, about 5 minutes. Transfer to pot with asparagus purée. Bring to a simmer over medium heat, stirring often. Add milk and return soup to a simmer. Season to taste with salt and pepper. (see note below about salt)

My take:

1) Cut off the tips and reserve. Snap the asparagus to separate tender and not so tender ends. Slice the not so tenders vertically and in quarters. Cut the tender ends into small pieces. When boiling asparagus, put not so tenders in first for a few minutes, then tenders, and let boil till soft. At some point put in the tips to cook, but remove and put in an ice bath after it turns bright green. Reserve for garnishing.

2)Instead of chicken stock, I used the canned chinese chicken broth. Use less if you’re going to go the canned route (less 1/3) and take into account that it’s already salty, so hold off on the salt at the end! You may need to add more milk and cream if it’s too salty!

3) To make it creamier, I added a bit of evaporated milk, but use cream if you have it on hand. Adding more milk would dilute it instead of making it more creamy. Dollop with creme fraiche.

//

Spicy Dumpling Sauce

One of my fave dishes at BBTEA cafe is the spicy dumplings. I always end up with a runny nose during the meal, but refuse to admit to defeat and cease eating. It’s not the dumplings that’s tasty, but the sauce! Here’s my version of it:

As usual, measurements are just for reference. I just go according to ratio and adjust to taste.

• 50ml light soy
• 30ml mirin
• 1.5 tsp black vinegar
• 1 tsp sesame oil
• squirt of fish sauce
• red thai chili, chopped

Combine all, let sit for 10 minutes, or longer if you want the sauce to be hotter. Don’t dilute with water. This is not really a dipping sauce, but you spoon on top of boiled and drained dumplings, along with a handful of chopped cilantro.

Homemade Salsa

Want to whip up something healthy for when guests come over? Hate that overprocessed salsa in the jar? Well I was inspired by the peppers episode from Chef at Home with Michael Smith to chop and combine a delicious homemade southwestern salsa. Play with the ingredients, substitute with organics, everything to taste – and that’s why there are no measurements in my recipe!

• Tomatoes – cubed or chopped coarsely but still bite sized. I used a combo of tomatoes I found at my neighbourhood grocer – steakhouse, roma and hothouse. UPDATE: Use all romas for best flavour – maybe toss in a few heritage ones for colour.

• Onion – diced a bit more finely. I prefer to use red, but use what you will.

• Cilantro – Michael Smith said that this was the core of Southwestern cooking. Chopped finely.

• Poblano Pepper – diced finely. A mild chili pepper from Mexico – gives it a bit of a bite, without the fire. When dried, this is the Ancho chili. Start with 1/3 of the pepper, then add more if you want it spicier. I got mine at Whole Foods – they have a pretty good selection of peppers. Well they should, as they’re based in Texas!

• Lime – all of the lime peel (grated, thank you) and lime juice. Tip: to get the most juice from your lime, microwave it for 10 seconds. Start with 5 if you have a powerful microwave or else you’ll be burned (from experience).

• Seasonings – sea salt and freshly ground pepper – The salt makes all the difference! Be liberal with it! And pepper to taste.

UPDATE (1 hour later)

As per usual, I decided to up the recipe. Added:

• 1 spring onion, chopped
• 1 tbsp virgin olive oil – to make it more smooth <– or less
• 1/2 teaspoon of Agave syrup, for a bit of sweetness
• and more sea salt

Eat with nachos (I prefer the local Que Pasa corn nacho chips) or Jalapeno Cheese bread from Save on Foods bakery

Sauteed Cherry/Grape Tomatoes

This was a big hit at my birthday bash. Eat them as they are, as a snack or toss with pasta. I like to use the smaller grape tomatoes as they’re sweeter and not as juicy so you don’t squirt your friends, family or date. Key is to use lots of garlic! Use fresh basil and be generous with the seasonings!

Sauteed Cherry Tomatoes with Garlic and Basil

SUBMITTED BY: USA WEEKEND columnist Pam Anderson

“Cherry tomatoes take less than 10 minutes to prepare.”

INGREDIENTS

• 2 tablespoons olive oil, divided
• 2 pints cherry or grape tomatoes
• Salt and pepper
• 2 garlic cloves, minced
• 1 tablespoon minced fresh basil

DIRECTIONS

1. Heat 1 Tb. olive oil in a 12-inch skillet over medium-high flame until it just starts to smoke.
   
2. Add tomatoes, and season with salt and pepper. Saute, shaking pan frequently, until tomatoes soften and skins just begin to wrinkle, about 2 minutes.
   
3. Stir in the garlic and continue to shake the pan until garlic is fragrant. Off heat, stir in the basil and remaining 1 Tb. olive oil, then serve.

FOOTNOTES

This recipe was originally featured in the USA WEEKEND article Holiday Entertaining on December 11, 2005.

Find the Perfect Recipe from Pam Anderson.

Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over.

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.