Dark Chocolate - Strawberry Cake with Whipped Cream & Strawberries

There are many memorable moments in life that are worth remembering, and then there are those that you just can't forget. Oftentimes, they are the first time you do something. Don't you remember the first time you rode a bike? The first school day? The first dance? The first test you failed? Either way, I got my first official cake order!! Although it wasn't the first time I made a cake for someone else; but, this was the first time I sat down with someone to discuss cake details they wanted - from flavors to designs and themes. Her hubby's birthday is just two days before mine. Of course I couldn't say no, so I moved a few things around and I made time.

Ham & Cheese Bread with Boursin Swirls

In the cooler months, there's nothing quite like making a nice, warm, fluffy loaf of bread. Not to mention, I chose to make the most traditional, comforting kind - ham & cheese. It's simple flavors are enhanced by the surprised swirls of garlic and herb flavored boursin cheese interleaved in the bread. It's a surprise when you take your first bite as it's unexpected, and more grown-up.

Rigatoni Caprese with Heirloom Tomatos

I was walking through the local market today when I spotted a bunch of gorgeous heirloom tomatos. Since I love the flavors of them, I grabbed a golden yellow Brandywine one and a few Black-Krim varieties.

I think the best way to enjoy heirloom tomatos are simply the way they are - raw and uncooked, preferably in a salad. Since it was dinnertime, I decided to create a simple, refreshing, heirloom caprese pasta. It took less than 15 minutes to prepare, and it had a hint of Mediterranean flair in each bite. If you're short on time, love heirlooms, or if you simply want a nice springtime recipe, try this :). One thing to note is, this is not a "hot" meal as the tomatos and basil are not cooked. So, be sure to have everything timed such that when the pasta is cooked, you are ready to toss everything together.

Orecchiette with Broccoli Rabe and Sausage

Since I still had "little ears" in the pantry and since broccoli rabe is in season, I decided to create a dish that contained both. Although I'm not a big fan of regular broccoli, I do enjoy broccoli rabe [aka. broccolini, rapini and cime di rapa]. It is more tender, and has a pleasantly bitter flavor that provides an appealing contrast to the sweet pork sausage in the sauce. When you toss the ingredients together, the sausage gets trapped in the hollows of the orecchiette pasta,  making every bite wonderfully flavorful. The breadcrumbs provide a nice contrast in texture, and the flavors enhance the pasta dish. If you like dishes that are more on the salty end of things, just add more breadcrumbs to top the pasta.

Grapefruit Tart with Pineapple-Orange Curd

It's a refreshing tart that is perfect for an evening gathering with friends. The smooth and sweet curd is balanced out perfectly by the grapefruit sections on top a fragrant coconut flavored crust. You can mix the grapefruit topping with with navel orange sections, but I think a pink dessert is always better :). The tart was so delish and was gone in seconds! Enjoy the tart with a glass of champagne or sparkling white wine.

Pan-Seared Scallops with Lemon Orzo & Broccoli Rabe

One afternoon, a friend of mine ordered a dish featuring scallops from a local Thai restaurant. He complained the flavor was too bland and overall, there was too much sauce and he would never order the dish again. This got me thinking about scallops and how much I love the texture and light flavor of this seafood.

White Chocolate Macadamia Cookies

It was just one of those nights I wanted a quick sweet snack after dinner - some kind of cookie. I know it could've easily been fixed by grabbing a pack of them from the market nearby, but instead I thought, why not make fresh ones?

Grand Marnier Soufflés with Crème Anglaise

A soufflé is a light cake made from egg yolks and beaten egg whites mixed in with other flavors. One of my favorite desserts in Portland is the Chocolate Soufflé from Veritable Quandary. It is light as air, and the bittersweet chocolate is simply heavenly. I don't feel a twinge of guilt after I finish the entire thing since it isn't dense and overly sweet like some other desserts tend to be. So, instead of replicating the chocolate souffle [and ruining the memory of my favorite dessert], I decided to make a Grand Marnier souffle as my first attempt. I can already see the endless possibilities in souffle flavors, and I assure you there will be more to come :).