Cake Wrecks?

If you haven’t, you need to check it out. It’s hilarious.

For Jen, the author of Cake Wrecks, it all started back when this gem was making the rounds via email a few years ago. It’s decently funny on its own, as are many of the pictures of “wreck-tastic” cakes posted on the blog, but for me, the hilarious commentary is what keeps me coming back. For a crash course in Cake Wrecks, here are some of my favorites:

As linked above, the one that started it all…a cautionary tale for anyone ordering a cake from a bakery over the phone.

Along the same lines….Dial-A-Wreck.

A classic Wreck: Naked Mohawk Baby Carrot Jockeys.

And finally, one of my favorites–a Wreck that really demonstrates the hilarious commentary on Cake Wreck blog. Sure, this cake’s a wreck, but it’s the PC Gangster setup that really made me laugh!

You should really go check it out. I know you wouldn’t expect cakes to be funny, but I’m telling you, it’s hilarious.

I’ve had my eye on Top Chef the Cookbook ever since I first glimpsed it in Padma’s hands during season 4. And I wasn’t even sure why. At the time, the food being served on Top Chef was far, far out of my league, and even if I had been inspired to try a dish, Bravo has been kind enough to post the chef’s recipes on their website all along.

Luckily, Top Chef the Cookbook is more than just recipes. It’s also behind the scenes features about the chefs, food, and judges that make the show what it is. It’s also recaps of Seasons 1-3. Like Top Chef itself, it’s food AND entertainment.

Though I haven’t cooked a lot from Top Chef the Cookbook, I still enjoy reading the book. And the one dish that I did try ( Dave Martin’s Cognac Cream Macaroni & Cheese) was as amazing as I remembered from Season 1.

I’m looking forward to the sequel to this book, which I expect we’ll see once Season 6 is over. Top Chef the Cookbook is so much more than just a cookbook, and I think that any fan of the show would do themselves a favor to pick up a copy.

Here’s a rundown of what you’ll find in the book:

1. Introduction from Tom Collichio
2. Cooking up Top Chef (behind the scenes info on organizing Top Chef)
3. Judges Table (with bios on each of the Top Chef Judges)
4. Breakfast
   • Elia’s Breakfast, Lunch & Dinner Waffle with Ham, Cheese & Fried Egg
   • C.J.’s Crepes filled with Almond Whipped Cream & Strawberries
   • Hung’s Steak & Eggs with Papaya, Banana, & Grand Marnier Shake
   • Sara M’s Eggs in a Hole
   • Lisa’s Fruit Kabobs with Honeyed Red & Blue Yogurt
   • Ilan’s Spanish Tortilla with Chipotle Aioli
   • Betty’s Black Forest Ham & Egg Bundle with Cor and Leek Ragout on Rustic Toast
   • Mia’s Crabcakes Benedict with Mango Cream Sauce
5. Season 1: San Francisco (with Chef Bios, Episode Guide and Elimination Bracket)
6. Quickfire Madness Feature
7. Appetizers and Small Plates
   • Casey’s Beef Carpaccio with Watercress, Fried Capers, and Shitake Broth
   • Dale’s Seared Scallops with Purslane and Marinated Grapes
   • Hung’s Tuna Tartare with Nicoise Olvies, White Asparagus, and Egg Vinagarette
   • Marchel’s Watermelon & Tomato Trio – Watermelon Steak, Tomato Salad, and Watermelon Refresher
   • Frank’s Ham and Cheese Mini Quiches with Pesto
   • Sam, Ilan, Marcel, and Betty’s Braised Pork Shoulder with Tomato Marmalade
   • Stephen’s Poached Baby Manila Clams over Grilled Sea Beans
   • Ilan’s Baked Escargot in Their Shells
   • Ilan’s Morcilla and Squid Lau Lau
   • Marchel’s Hammachi Boke with Pineapple Poi and Taro Chips
   • Lee Anne’s Deep-Fried Oysters with Lemon Cream
   • Cliff’s Hama Hama Oysters with Mango and Split Prawns, Hamachi, and Daikon
   • Lia’s Olive Oil-Poached Shrimp  with Avacado and Cucumber, Lime, and Grilled Pepper Salad
8. Entrees: Meat
   • Dale’s Colorado Rack of Lamb
   • Ilan’s Spinach & Cannellini Bean Salad
   • Tre’s Bacon-Wrapped Shrimp with Cheese Grits and Chipotle-Tomato Butter Sauce
   • Dave’s Salami & Gouda Panini
   • Sam’s Sweetbread and Scallion Beignets
   • Howie’s Brraised Pork Shoulder
   • Harold’s Duo of Beef with Jobe Strip Loin and Braised Kobe Short Ribs with White Polenta
   • Frank’s Prosciutto and Cheese Pizza
   • Howie’s Black Truffle Burger
   • Lee Anne and Stephen’s Corn Sopes with Char Siu Pork and Pickled Asian Slaw
   • Dale’s Seared Elk Loin
   • Dave and Tiffani’s Moroccan Cubanos
   • Harold’s Prime New  York Strip Steaks with Foie Gras and Parsnip Puree
   • Team Korea’s Spicy Braised korean Pork
   • Stephen’s  Threesome of Colorado Lamb
   • Howie’s Fennel-Crusted Pork Chops
   • Casey’s Veal Medallions
   • Marcel’s Curried Lamb Kabobs
9. Beware! Bourdain Feature
10. Season 2: Los Angeles(with Chef Bios, Episode Guide and Elimination Bracket)
11. Entrees: Poultry
    • Casey’s Coq au Vin
    • Harold’s Pan-Roasted Quail
    • Brian’s Spring Harvest Pheasant’s Pie
    • C.J. & Tre’s Black Truffle and Parmesan Lingune
    • Hung’s Sous-Vide Duck with Truffle-Scented Broth
    • Lee Anne’s Chicken in Red Curry Sauce
    • Casey and Dale’s Turkey and Pork Meatballs with Orecchiette Pasta and Spinach-Almond Pesto
    • Tre’s Seared Ostrich Fillet
    • Brian and Sara N.’s Chicken  Rigatoni
    • Hung’s Poached Black Chicken and Raw Geoduck
    • Elia’s Roasted Chicken with Vegetables
12. Top Coif Feature
13. Entrees: Fish
    • Harold’s Steamed Red Snapper
    • Ilan’s Macadamia Nut Gazpacho with Pan-Roasted Moi
    • Sara M.’s Halibut with Grapes and Fried Leeks
    • Ilan’s Fideos with Clams and Saffron
    • C.J.’s Scallop Mousse and Shrimp Burger
    • Sam’s Espresso Shrimp Flambeed with Sambuca
    • Michael’s Trout and Salmon
    • Elia’s Ahi Tuna and Shrimp Tacos
    • Hung’s Sauteed Shrimp with Corn Puddnig, Bacon & Corn Salad, and Shrimp Foam
    • Brian’s Sea Bass, Scallop, and Shrimp Sausage
    • Harold’s Ecuadorian Ceviche with Popcorn Cakes
    • Betty’s Spicy Coconut Curry Steamed Mussels
    • Tiffani’s Read Wine-Braised Angel Hair Pasta
    • Tiffani’s Mirin-Glazed Sea Bass
14. Knives Out! Top Feuds Feature
15. Entrees: Vegetarian
    • Dave’s Truffle and Cognac Cream Macaroni & Cheese
    • Marcel’s Tempura Vegetables and Mozzarella
    • Sam’s Summer Fruit Salad
    • Sara M.’s Chiles Rellenos
    • Miguel’s Deconstructed Falafel
    • Carlos’s Sunflower Seed and Carrot Loaf with Cilantro, Sesame Oil, and Squirt
    • Elia’s Portobello and Button Mushroom Creme with Walnuts
    • Betty’s Grilled Cheese with Portobello Musrhooms and Roasted Red Pepper Soup
    • Dave’s Lasagna with Two Saucess
    • Andrea’s Quinoa Pilaf with Curried Sweet Potato Mash
16. They Oughta Know By Now Feature
17. Season 3: Miami
18. Top Chef Finales Feature
19. Dessert
    • Joey’s Trio of Tarts, Berry Cream, Roasted Mango Puree & Warm Apple Compote
    • Marcel’s Potato Cannoli
    • Marcel’s Blini with Kona Coffee “Caviar”
    • Hung’s Molten Chocolate Cakes
    • Harold’s Fig Tart with Cheeses
    • Cliff’s Marshmallow and Cookie Ice Cream
    • Richard’s Banana Scallops, Banana Guacamole
    • Brian H.’s Strawberry Apple Crisp with Hazelnut Whipped Cream
    • Miguel’s The Total Orgasm Lemon Pastry Puffs, Tapioca Pillows, and Cold Hot-Chocolate Shots
    • Elia’s Low-Fat Berry Cheesecake
20. Blogging Top Chef Feature
21. Reunions Feature
22. “It Is What It Is”: A Top Chef Glossary
23. Index
24. Credits

Did you guys know that April is National Grilled Cheese Sandwich Month?

Usually, I think these “National Something No One Really Cares About Month” designations are pretty silly, and to be honest, a grilled cheese month is pretty silly too. But at least I like grilled cheeses.

For me, a true grilled cheese is Velveeta, on buttered white bread. Served with a bowl of Cambpell’s Homestyle Chicken Noodle Soup. Not regular Chicken Noodle Soup, mind you. Homestyle Chicken Noodle Soup. That’s how my grandma used to make it.

Of course, then I got to high school, and everyone’s favorite meal is grilled cheese and tomato soup. Same in college. (I could tell you about the fight Leah and I had about grilled cheeses freshman year, but that’s another story). This new combination really, really confused me. Eventually, I learned to like it.

Now that I’ve grown up a bit, my grilled cheeses tend to be panini. These days, we don’t keep Velveeta on hand, or plain white bread for that matter. We almost always start with crusty sourdough, though sometimes we’ll use a good italian bread. We usually spread the inside of the bread with some kind of mustard or sauce, often including chicken, turkey, or roast beef. And of course, the cheese. A panini at our place has at least two kinds of cheese. Like fontina and mozzerella. Or sharp cheddar and dubliner. Or smoked gouda and mild cheddar. Or, really any cheese at all. As you guys know, we always have plenty of cheese. I’ve been dreaming up a bruschetta grilled cheese panini, with fresh mozzarella—I can’t wait until tomato season.

By the way, if you don’t have a panini press, a George Foreman grill is a pretty handy substitute. Just butter both sides of your bread, put it on the grill, and close the lid. You will have to press down on the lid to get your sandwich smashed down, but otherwise, you’re all set.

Another grilled cheese favorite is these amazing gourmet pretzels from Kim & Scott’s. They’re delicious! You can find them at your local grocery store, in the freezer case. We just got a box at Costco that has the Grilled Cheese flavor along with a Cheese Lover’s flavor.

Think you’ve got the best grilled cheese recipe? You could always challenge Bobby Flay to a Throwdown.

Or attend the 1st/7th (?) Annual Grilled Cheese Invitational in Los Angeles.

I guess if you don’t want to make your own, you could always buy a grilled cheese with the likeness of the Virgin Mary for $28,000. I think I’ll be sticking with homemade.

Ice Cream time again. You know, since we got the ice cream maker, I haven’t once repeated a flavor. I make a different kind each time. I’m not sure at all what comes next, though I’ve stocked the eggs, milk, and cream I need to make another batch, and the ice cream freezer is currently resting in our freezer, ready to go. David’s asking for Spumoni; Leah’s asking for Pistachio…we’ll see what comes next.

My most recent batch (which is long gone, yum!) was a peanut butter ice cream base with chunks of Reese’s Cups. As it should be, the ice cream was rich and creamy. The peanut butter added an extra richness to the normal sweet cream base that I use.

Peanut Butter Ice Cream with Reese’s Cups
Adapted from Ben & Jerry’s Homemade Ice Cream & Dessert Book

• 2 large eggs
• 3/4 cup sugar
• 2 cups heavy or whipping cream
• 1 cup milk
• 1/3 smooth peanut butter

1. Prepare the sweet cream base by whisking the eggs in a mixing bowl until light and fluffy (about 1-2 minutes). Whisk in the sugar a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.

2. Pour about a cup of the cream base into a separate bowl,a nd whisk in the peanut butter, a little at a time. It sounds a little strange, but it comes together fairly easily. Return the peanut butte rmixture to the remaining cream base and stir until well blended.

3. Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions.

4. When the ice cream begins to stiffen (about 2-3 minutes before it is done), add chopped candy pieces. Continue freezing until the ice cream is ready. When finished, the ice cream will be the consistency of soft-serve. For a hard, scoopable ice cream, freeze in a covered bowl for 2-3 hours or until firm.

This vegetarian lasagana was one of the dishes I made in my pasta-making class. Though I’m not normally one for vegetarian anything, and I never would have expected to like artichokes, this dish was surprisingly good.

I used a basic pasta dough recipe to make my own lasagna noodles, but you could use dried pasta if you want, just be sure to cook the pasta first–there’s not enough liquid in this lasagna to cook dried noodles.

Sun-Dried Tomato, Basil & Artichoke Lasgana

• 1/2 pound lasagna noodles, cooked (or fresh & raw)
• 16 ounces part-skim ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup shredded Parmesan cheese
• 1 & 1/2 cups pesto (store-bought or homemade)
• 1 cup marinated artichokes, roughly chopped
• 1 cup sun-dried tomatoes, roughly chopped

1. Preheat oven to 375 degrees. Spray a 9 x 13 glass pan with cooking spray.

2. Spread a thin layer of pesto on the bottom of the baking dish. Top with sheets of pasta. Spread with pesto, followed by ricotta cheese, artichokes, and sun-dried tomatoes. Sprinkle with parmesan and mozzarella cheeses.  Top with another layer of pasta and repeat, finishing the dish with a final layer of cheese.

3. Baked, covered with foil for 30 minutes. Remove foil and bake for another 15 minutes, until heated through. Let rest for 5-10 minutes before serving.

Note: Like I said, I’m not much for vegetarian dishes, but this was very good. If you feel the need to add meat, I think grilled chicken would go very well in this lasagna.