Apples and Pears and S'mores, Oh My!
So I’m a very bad foodie. I made this meal I’d been planning all week, and after I had plated it, I realized I had no photos of the process. Well shit, thought I. So the one photo will have to do. I was doing my best Chef John of the Youtube channel Food Wishes (seriously, get your ass over there at https://www.youtube.com/channel/UCRIZtPl9nb9RiXc9btSTQNw) and made my version of his ravioli with gorgonzola cream. Chef John is seriously my spirit guide, and I urge you to watch some of his videos. My version has me sautéing garlic and shitake mushrooms into the sauce, and topping with shredded apple and pear with toasted walnuts. His has apple and walnuts. The pear is mine. There’s a Cockney rhyme slang joke in their somewhere, but I don’t really have the patience for it right now. Anywho, here is the finished product in all its glory, my take on ravioli with gorgonzola cream sauce, topped with shredded apple and pear and toasted walnuts, with a parmesan garnish:
It was damn tasty, and Chef John has my thanks for sharing. That’s literally the only photo we got of it. But luckily, we did get pics of the dessert. It can be hard to find some items on this island that Americans just kind of take for granted. Like marshmallows. And graham crackers. Hershey bars are pretty non-existent here, since most Europeans consider them plastic, but finding a replacement chocolate bar was easy peasy. Their marshmallows are smaller (as is their population suffering from diabetes), and instead of graham crackers we used digestives. Those are semi-sweet tea biscuits, not something to help keep you regular. I promise. The name is a bit unfortunate. But behold, our s’mores spread:
(Photo credit Becky Stevenson)
And a candle to boot, as a campfire in the living room is kinda out of the question. For now. Observe:
We used shish-kebab skewers to roast the marshmallows. Yes, there was the ceremonial, “Oh shit, I think yours is on fire.” Followed by the traditional, “It’s still good.” See:
(Photo credit Becky Stevenson)
From there, it was pretty straight forward. We put a chunk of chocolate on the biscuit, with the roasted mallow on top:
Then used another biscuit to finish her off. And boom goes the dynamite:
I’d been waiting to do this for a while (as I creepily whispered to my dinner companion), waiting for the power to go out to have an excuse to bust out my designated s’mores candle, but sometimes you just have to go for the gusto. Be fearless, and whatnot. Foodies never die. That is all.