A List of June Food Favorites
Where did June go? Here is my list of attempts to beat the start of summer heat.
- Yvette van Boven’s Pavlova recipe (featured in Bon Appetit), adding fennel and tarragon — an absolute crowd pleaser.
- The newest addition of H & pizza opening up on U Street, and soon to open in Brookland.
- I love this idea: dipping wooden spoons and old utensils in bright paint. The article on Heather Chontos in Martha Stewart Living is beautiful and inspiring!
- The Pie Issue in New York Times, sigh, need I say more?
- Ruth Reichl’s Tender at the Bone. A little late on this one, but it’s a perfect food plus summer read nonetheless. Starting Garlic and Sapphire today.
- Three Top Chef openings happening this past week: Mike Isabella’s Greek Kapnos, Fabio Trabocchi’s casual Italian Casa Luca and Spike Mendelsohn’s Bearnaise (wine + unlimited fries, I’m in).
- A successful Choco Taco attempt (and the recipe)
I did this recipe over a few days while on vacation, a surprise for my brother as these were his childhood favorite. Admittedly, it’s incredibly easy and hardly requires a recipe, but here’s the gist of what I did.
1. First, the waffles. My original plan was to use a pizzelle maker, but alas, there is hardly Italian blood in my body, and I haven’t got the key equipment. I used a waffle maker, and immediately formed the waffles into taco shapes using the edge of a bowl, let cool a bit, then kept them in the freezer.
2. Melt chocolate, paint the insides (I used a spoon). Throw back in freezer for chocolate to harden.
3. Add in melted ice cream and put back into the freezer to harden.
4. Melt more chocolate and drizzle on top of the waffle, covering the top of the waffle next to the ice cream (I think this is key). Dip the ice cream tops into crushed nuts (I like peanuts or pistachios) and run them as fast as you can back into the freezer.
Let harden a bit, then enjoy. Happy eating and happy July, friends.
Food blogger Kristy has been in love with food ever since she was building restaurants out of her plastic kitchen set at age 5. Now, she spends most of her free time exploring new markets, visiting local farms and perfecting the art of bread baking. Originally from Philly, she dreams of living in the mountains of New England or the Pacific Northwest someday.