Grown-up Birthday Cake…

November 14th, 2011

Starting a new job is always awkward… you are introduced to everyone in a blur, shown around the office and then left alone to start working… But overtime, you start to get to know your co-workers and the awkwardness fades… especially, when you discover a shared love for Food 52.

My current co-worker, Megan (or meganvt01) is the creator of Roasted Sunchokes of Hazelnut Gremolata.  I was excited for this random connection.  I had already bookmarked the recipe to make later.  Now, besides talking about law, we can discuss food!

Another Food 52 recipe that I love is Grown-up Birthday Cake.  I wanted to make something for my mom’s birthday that was different and new.  She makes so many cakes that this one needed to be special.  The cake was delicious.  I made the cake as written except I used vegetable oil and not olive oil.  I iced it with a vanilla buttercream and filled with a homemade peach-vanilla jam.  The wine gave the cake layers a really subtle fruity flavor without overpowering.  It was really special!

The best steak I’ve ever had!

January 29th, 2011


I know it is a bold statement but I’m not lying… that steak, 55 day dry aged in a salt cave, was amazing! It was tender, juicy and down right delicious!

My brother is visiting Chicago for the first time this weekend… to celebrate his birthday, we went to David Burke’s Primehouse… from start to finish we were astounded by the quality of the food, service and atmosphere.  We were started off with a cheddar popover cooked in a metal measuring cup… a simple and fun presentation.  I love popovers, so of course, I was already happy with this restaurant.

For our first course, we had Wagyu Beef Sashimi served carpaccio style on a himalayian salt block, veal bone marrow and Cesar salad. They make the Cesar salad at the table to our specifics… It was all great. I loved the addition of salt that the Himalayan Salt Blockimparted on the beef.

Our second course was the steak- a 55 days dry aged ribeye and the south side fillet in the bone.  I loved that ribeye!  yum!  Joe liked both.  He kept trying to pick a favorite but failed…he just enjoyed them so much!  I’ve never seen him this happy.  For the sides, we picked the mushrooms and the gnocchi.  I would recommend the mushrooms but not the gnocchi.  They were a little bland.

Finally, the dessert course… Somehow, we managed to eat a little more… Joe picked the banana split with salted caramel chocolate ice cream made on Himalayan Salt Block, caramelized bananas, roasted pineapples and pecans. I had the doughnuts. They also brought us a delicious devil food cake for Joe’s birthday. I would recommend the banana split and the cake… the doughnuts weren’t anything great.

Beside excellent food, I was very impressed with the service- everyone was very courteous and friendly but not overly attentive.  Overall, I would recommend this restaurant for special occasion.

A Monday Cookbook Giveaway

November 1st, 2010


It is Monday… the days are getting shorter… exams are getting closer… so I think we need a little bit of Chocolate and chocolate cake

For the next five weeks, I’m going to be giving away cookbooks from my collection.  Although I never thought I could part with my cookbooks, when it comes to moving in May, I will be happy I did this (I have way too many).  My first one will be Chocolate which has amazing photos and great recipes!

As for the chocolate cake, it was good but… as soon as it gets warm the consistency is too pudding like for my tastes.  Keep it cold and use high quality chocolate.

Now how to enter… Each of the following will give you an entry but you only have to do one…

1. Leave a comment below with your favorite chocolate dessert.

2. Tweet the giveaway linking to @ginnygetsfloury and leave an extra comment letting me know.

3. Follow me on twitter and leave an extra comment letting me know.

4. Like me on Facebook and leave an extra comment letting me know.

I’ll pick a winner next week Monday, November 8th and put up another cookbook.  If you do not win this round, I’ll transfer your entry to the next round.  Sorry but I can only ship to the US.