Carrot cake is a quintessential dessert of spring. This recipe is moist slightly sweet, and perfectly spiced. It is paired with a rich and velvety cream cheese frosting.
Asparagus is so beautiful this time of year, so I wanted to create a recipe around it. I made some basil and pumpkin seed pesto, and drizzled it on toasted bread with asparagus, avocado, and shaved Parmesan.
Because his family is a true-to-the-bone pancake family, I really wanted him to share with me the secrets to making a good pancake, thin and delicate, perfectly browned on the outside, soft on the inside. He gave me a recipe, one that he has memorized. A set of very specific instructions, the right temp, the right amount of time for frying. I followed it to a tee, and sure enough, the pancakes came out the way I had always dreamed they would.
A left-over package of cream cheese from the cheese festival last weekend, made an excellent base for the sauce. Some beautiful mushrooms, hearty and flavorful, cooked to perfection with some oil and garlic. The aromatic flavors from the garlic seeping into every nook and cranny. A red pepper to add crunch and a touch of color. Lemon zest and fresh parmesan cheese, a perfect combination.
