Asking a chef what the best thing they ever ate is complicated. It is like asking a kid to pick only 1 piece of candy! Or a make-up artist which color lipstick they like best, or a designer which fabric they favor most etc…
You get the idea. There have been so many bests. That is why I chose this job. I am surrounded by my favorite things all day long. It is like hanging out with all your friends-how can I pick just one?
(So, yeah, thanks JOY OF KOSHER for making me choose.)
When you are a chef, it is dangerous because when you get a craving for a dish, you can just jump in the kitchen and make it, perfectly, every time!
If I see a picture in a magazine or on TV, I can go make it. In my world, it gets even more exciting because my husband is also a chef and we can both go in the kitchen and pull together a world-class meal and then devour it! We are both, each other’s, personal chefs.
I have had many amazing meals and flavors. It is hard to choose. So, today, I am going to go with a dish that I have asked my husband to make before Passover and he was crabby and wouldn’t do as he was busy and we were in Passover mode. Finally he relented and I am getting the dish this weekend. Whoo-hoo!
Sometimes, the simple things are best and this is my best, for today!
I love MILLE CREPE or CREPE CAKE.
Layers and layers of tender, vanilla scented crepes with luscious vanilla pastry cream alternating with raspberry preserves. It is like a comfort dish that my dad used to make when I was a kid. He would take pancakes and schmear them with jelly and roll them into little tubes and serve them to me for breakfast or whenever I was craving them. It was our special dish and I loved them.
The grownup version is relatively easy to make though time consuming. The cake is beautiful and a crowd pleaser. Enjoy!
Here is my recipe for Mille Crepe.