Monthly Archive for July, 2009

This Weeks TWTLISH class: THE BAJA FISH TACOS

Published
by
Tyler Florence
on July 30, 2009
in Main Dishes and twitterlicious
. 4 Comments

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To follow us online be sure to end all of your questions on twitter with “#twtlish”
also be sure to join our twibe which makes it much easier to follow the class online
CLICK HERE or go to http://TWIBES.COM/TWITTERLICIOUS
then click the green ‘join’ button to become a member

THE BAJA FISH TACOS
Recipe courtesy Tyler Florence

Yield: serves 8-10

2 pounds of Mahi Mahi (skinned, boned and cleaned) cut into 1 ounce strips

1/2 cup all purpose flour

3 eggs, lightly beaten

2 cups of panko bread crumbs

kosher salt and freshly ground black pepper

vegetable oil for frying

12 soft flour tortillas

1/2 head of savoy cabbage, finely shredded

1 bunch chives, chopped

1 bunch cilantro, leaves picked

3 limes, cut into wedges for garnish

Pink Chile Mayo:

1 cup sour cream

1 cup mayonnaise

2 chipotles in adobo, plus 2 tablespoons of adobo sauce

1 tablespoon lemon juice

kosher salt and freshly ground black pepper

Mango-Radish Salsa:

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2 limes

2 mangoes, diced

4 to 5 red radishes, diced

1 small red onion, diced

1 tablespoon chili powder

1/2 bunch fresh cilantro leaves, chopped

1/4 cup extra-virgin olive oil

Kosher salt

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Prepare the fish.  Cut the pieces of fish into 1 ounce strips.  Set up a breading station of flour, lightly beaten eggs, and seasoned panko bread crumbs.  Dredge the pieces of fish in flour, egg then bread crumbs.

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Once all the fish is breaded deep fry in small batches in hot oil (375 degrees F), drain on paper towels and season with salt.  Keep warm until ready to serve.

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Prepare the pink-chile mayo.  Put the chipotles in a food processor and pulse to chop up.  Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy.  Season and refrigerate until ready to use.

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Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these “supremes” into a bowl and squeeze over the juice from the membranes. Add the diced mango, radish, red onion and mix.  Season with chili powder, salt and extra-virgin olive oil.  Fold in chopped cilantro, refrigerate until ready to use.

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To serve, set up the tacos “family-style”. Assemble the fish in a pile on a plate; the pink chile mayo in a bowl; and mango-radish salsa in another.  Set a pile of shredded savoy cabbage, cilantro leaves and chopped chives next to the fish.  Toast the corn tortillas lightly over an open flame (on your stove top) and serve.

Palmetto Bluff – Lowcountry Celebration

Published
by
Tyler Florence
on July 28, 2009
in Appearances
. 2 Comments

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Hi everyone-

I hope that your summer is full of sunshine and fantastic food so far.  But just as you get full swing into the grilling season, it is already time to start thinking about the Fall…it is coming up faster than you know.

With that in mind, I wanted to remind you all about my annual Lowcountry Celebration at Palmetto Bluff, South Carolina.  For the past two years, my friends at Palmetto Bluff (named the “#1 Best Resort in the Continental U.S. and Canada” by Travel + Leisure magazine), Coast Living Magazine and I have put together an amazing event featuring cooking demonstrations and tons of fabulous food, drink and music from the region and beyond.

This year’s celebration takes place November 18 –22, 2009, and I hope you’ll join me.  For tickets and more information, please check out www.musictoyourmouth.com. <http://www.musictoyourmouth.com/>

This Weeks Tyler Florence Fridays winner: Roasted Tomatillo Salsa from Beth at The Seventh Level of Boredom.

Published
by
Tyler Florence
on July 27, 2009
in Main Dishes and tyler florence fridays
. 4 Comments

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What a great summer dish from Beth at The Seventh Level of Boredom! Be sure to check out Tyler Florence Fridays to see all the other amazing entries… the winning post for last week is below:

———

Different seasons always put me in the mood for different foods. I think this is probably true for anyone. For example, the moment the temperatures start to drop in the fall, I want soup. And in the dead of winter, the only thing on my table is hearty, hunterscomeinoutofthecold food, like sauerbraten, braised beef, and chicken and noodles.

Likewise, when the sun starts spending more time in the sky, I start to crave vegetables, sweet corn is a big one. But when Mother Nature really turns up the heat, and its just almost too hot to eat, let alone heat the house up for the sake of cooking, I want SALSA. Chop up some nice tomatoes, chiles, cilantro and onion, and tear open a bag of tortilla chips and I don’t need anything else to eat. I could live on chips and salsa in the summertime. Salsa Fresca, Pico de Gallo, fruity Peach or Mango salsa, burn-the-hairs-right-out-of-your-nose HOT salsa, doesn’t matter to me. As long as there is a lot of flavor. I like my food to be a mouthful of flavors fighting for control of my tastebuds. Sweet, Sour, Tart, Hot, Savory….I want it all.
My taste buds would like to personally thank Tyler Florence for making their day.
Have you ever had a tomatillo? You know, those weird looking little things that resemble small green tomatoes, but have a paper husk around them? No? Well, you SHOULD. And there will never be a better time than now. I have always loved them, because they are little powerhouses of flavor. Tart and pungent, they make my mouth happy. You can use them raw (after peeling and rinsing, of course), or you can do like Tyler does, and roast them.
I know, I know, I just made a big speech about not heating up the house for the sake of cooking, but you can do this in the morning when its cool (which is what I did), and then enjoy the fruits of your labor later on.
In Tyler’s book, he recommends serving it with his Chiles Rellenos. (I am SO sorry, I can’t remember which book this is in. I am fairly sure its in Eat This Book, but it may also be Stirring the Pot. When I get back home, I’ll double check and post a comment!) I am a personal believer, however, that this is a standalone dish that is perfectly good just scooped up in a chip. Not to belittle Tyler’s suggestion, I did decide to pair it up with another food. See, I recently roasted a whole ton of chicken pieces and had about half of that amount leftover…..hmmm what else do I have in quantity in my fridge? Yep! Corn! Let’s see, what else is in here…..tortillas……queso fresco…..and cotija cheese…. Yeah, this will work!!! Here’s what I did:
Shred some leftover roasted, baked, fried or rotisserie chicken. Whatever you’ve got handy.
In a baking dish (or you could do this on your grill to keep the house cool, if your husband wasn’t a slacker who had yet to pick out his new grill…) put some shredded chicken on one side of a tortilla, top with some grated or sliced queso fresco. Scatter with some corn (cut off the cob, of course!) and fold the tortilla over.
Bake in the oven at 350 (ish) until the cheese is melty.

Remove from the oven and top with Roasted Tomatillo Salsa and a little Cotija cheese

072709-tyler_florence_tff_02Ok, you’re going to have to excuse me for a moment….

072709-tyler_florence_tff_03My tastebuds would give Tyler a standing ovation right now if they could….

The corn added a nice little bit of crunch, and the queso fresco is so creamy, it played against the bite of the salsa. When I made the salsa, I used some hot chiles (I think they were serranos) instead of jalapenos, and admittedly, I used more than he suggests….but hey, I’m a chili-head, you should know this about me by now. I also probably used more cilantro than the recipe called for, but again, that’s standard operating procedure at my house, too.
If you were paying close attention, you noticed that some of the quesadillas had corn and some didn’t. That’s because this was SO good, I made more last night but I was out of corn. That’s actually THREE times this week that I’ve eaten them…and I have more packed for my lunch at work today.
So, really, this recipe couldn’t be easier, and now that I know it is this good, I’ll be making another batch just as soon as I can get my hands on some more tomatillos, and I’m going to freeze jars of it for later! I really hope you do try this…I think it is the perfect summer food. I’m wondering how I could work it into a marinade for chicken or pork and then grill that up…..hmmm….you might be seeing THAT post soon, too!

Happy Summer, everyone! Its half over, so start enjoying it!

Roasted Tomatillo Salsa
1 pound tomatillos, husked and rinsed
1 jalapeño, split down the middle
1 small spanish onion, sliced
4 garlic cloves
extra virgin olive oil
1/2 tablespoon kosher salt
½ bunch fresh cilantro
2 limes, juice only

Preheat oven to 375 degrees F.
On a roasting tray, arrange tomatillos, jalapeño, onion and garlic. Drizzle with a 3-count of oil (about 3 tablespoons) and season with salt

072709-tyler_florence_tff_04Roast for 10-12 minutes, until tomatillos are tender and slightly blistered.

Put the cooked vegetables in a blender with the cilantro and lime juice.

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In all seriousness, people, this may be my new favorite summer dish. I still have more in the fridge, and I’m already planning another batch as soon as I can get my hands on some more tomatillos. The great news about this is that it doesn’t even have to be a “summer” dish. If you live near a big enough store, tomatillos are available year round. You can make this as mild or as hot as you want, since the tomatilos are full of flavor, but not heat. The heat is based solely on the variety and quantity of the chiles you use.

In case you missed the point of this, this is most definitely my submission for Tyler Florence Fridays this week. Please stop by tomorrow afternoon to check out the roundup!

Well, I’m signing off for the week. Ginny is coming out tomorrow evening and we’ve got another cooking class on our agenda this weekend, and I’m taking Ty to the county fair tonight, so I hope to have lots of great pictures for you next week. Have a great weekend, everyone!!!

Pour in oil and process until you have a smooth puree (be careful when you process the hot vegetables in the blender; hold down the lid with a kitchen towel over the top). Taste and, if desired, adjust the seasoning with extra lime juice or salt according to preference.

Grilled Tuna With White Bean Puree, Olive Tapenade & Roasted Cherry Tomatoes

Published
by
Tyler Florence
on July 23, 2009
in Main Dishes and twitterlicious
. 3 Comments

GRILLED TUNA WITH WHITE BEAN PUREE, OLIVE TAPENADE AND ROASTED CHERRY TOMATOES
Recipe courtesy Tyler Florence
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Yield: serves 2-4

Time: 50 minutes

2 sushi-quality tuna steaks, such as Ahi (6 to 8 ounces) each, about 1 inch thick

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 pint of vine cherry tomatoes

∏ cup extra virgin olive oil

4 sprigs of fresh thyme

2 sprigs of fresh rosemary

1 ∏ tablespoons dried red chili flakes

1 teaspoon fresh orange zest

2 cups fresh Israeli arugula leaves, for garnish

White Bean Puree:

2 cans (14 oz) white cannelini beans, drained

2 cloves garlic

2 anchovy filets

1/2 cup white chicken stock, heated

2 teaspoons white wine vinegar

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

Black Olive Tapenade:

1 cup pitted kalalmata olive

1 small garlic clove

pinch crushed red pepper flakes

small handful of fresh flat-leaf parsley

1 tablespoon of fresh tarrgaon

1 tablespoon red or white wine vinegar

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

Fresh mache, to serve on the side

Pre-heat oven to 375 degrees F.

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Lay out cherry vine tomatoes in a single layer on a roasting tray.  Scatter with thyme, rosemary and red chile flakes.   Roast in the oven for 8-10 minutes until tomatoes are slightly burst and have given off their juices.  Remove from oven and whilst still warm sprinkle over fresh orange zest then set aside.

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Make the olive tapenade.  Add tapenade ingredients to a food processor and process to a coarse puree.  Adjust seasoning with salt and pepper and set aside.

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Make white bean puree. In a saucepan add a 2 count of extra-virgin olive oil over medium heat.  Add the garlic and anchovies and sweat for 1 minutes until fragrant.  Add the beans followed by the warm chicken stock and cook until heated through.

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Transfer the mixture to a food processor or blender and puree with a splash of white vinegar, salt and some freshly ground black pepper.  Thin with extra stock if the puree is too thick.  Give it a final taste and adjust seasoning if necessary.  Set aside and keep warm until ready to serve.

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Now prepare the tuna.  Heat your grill until it is smoking hot.  Drizzle the tuna with olive oil and season with salt and pepper.  Place on the hot grill for about 45 seconds and then turn over and do the same.  The tuna should be rare on the inside and have nice grill marks on the outside.

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Serve tuna steaks with white bean puree, olive tapenade and top with some roasted tomatoes along with some of the oil.  Garnish with fresh Israeli arugula leaves.

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STRAWBERRY RHUBARB PIE

Published
by
Tyler Florence
on July 22, 2009
in Desserts
. 2 Comments

STRAWBERRY RHUBARB PIE

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Yield: 6-8 servings

Time: 1 hour 45 minutes

Pie Crust:

3 cups all-purpose flour

1/4 cup sugar

pinch kosher salt

2 sticks unsalted butter, cut into cubes

2 egg yolks

1/4 cup ice water

Pie Filling:

1 1/2 cup sugar

3/4 cup all-purpose flour

1/4 teaspoon nutmeg

1/2 teaspoon ground cinnamon

5 cups strawberries, hulled and halved

3 cups thinly chopped rhubarb

1/2 stick unsalted butter, cut up

1 egg, plus a tablespoon of water

1 tablespoon sugar

Preheat oven to 375 degrees F.

To make the pie crust, pulse the flour, sugar and salt together in a food processor.  Add the butter and pulse together until the dough resembles cornmeal.  Add the yolks and ice water and pulse again until the dough pulls together.  Split the dough into two, wrap in plastic wrap, then rest in the refrigerator for 30 minutes.

Roll both balls of dough out on a lightly floured surface into 12-inch circles.  Roll one up onto the rolling pin and lay it inside a 10-inch deep pie pan pressing the dough into the edges of the pan.  Do not trim the excess dough.  With the other circle of dough, cut it up into strips to make a lattice on the top of the pie.  Set both in the refrigerator to rest while you make the filling.

In a large mixing bowl, combine sugar, flour, cinnamon and nutmeg.  Fold in butter cubes and add strawberries and rhubarb.  Pour mixture into pie shell and create a lattice on top with the strips of pie crust.  Pinch edges of pie, all the way around then brush the top with egg wash and sprinkle with sugar.  Set the whole pie dish on a roasting tray (to catch any drips) and bake for 1 hour and 15 minutes.  Tent the edges with foil if the crust begins to get too brown.  Allow to cool for 30 minutes before serving.

HEIRLOOM TOMATO CHOW CHOW

Published
by
Tyler Florence
on July 21, 2009
in Side Dishes
. 2 Comments

HEIRLOOM TOMATO CHOW CHOW
Recipe courtesy Tyler Florence

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Yield: serves 4-6

Time: 45 minutes

2lbs firm heirloom tomatoes, mixed color and variety

2 medium onions

1 quart apple cider vinegar

1 cup sugar

1 1-inch piece of ginger, grated

1 tablespoon dry mustard

1 tablespoon turmeric

3 tablespoons mustard seeds

3 tablespoons celery seed

1 1/2 tablespoons pickling spice

Combine vinegar, sugar, dry mustard, ginger, salt and turmeric in a large pot and bring to a boil.  Simmer for 15 minutes to extract the flavors of the spices and once it is boiling and steaming add tomatoes and onion.  Gently toss to coat everything and simmer for 5 minutes.  Shut off heat and allow to come down to room temperature.

This Weeks Tyler Florence Fridays Winner: Heather of Girlichef

Published
by
Tyler Florence
on July 20, 2009
in Main Dishes and tyler florence fridays
. 24 Comments

what a great week for Tyler Florence Fridays! Be sure to check out the official site to see all the other entries which were amazing! We thought that Heather’s Roast Chicken with Wilted Butter Lettuce and Peas was a great dish and especially relevent as it is from Tyler’s recent article in Food Network Magazine. Enjoy!

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Roast Chicken= Comfort…Nostalgia

Roast chicken is pure comfort food to me! It is one of the first actual dishes that I remember making when I first lived on my own and really started, really started…cooking. In hindsight, cooking back then was all about developing the basics (whether I realized it or not. Not.). My first roaster was one of those green-painted oval metal deals. Pot roasts, chuck roasts, pork roasts, whole chickens…all with chunks of root vegetables, quartered potatoes and whole cloves of garlic thrown in, a loaf of crusty bread and a bottle of cheap wine, you know…to make it a meal. It was good stuff…satisfying, filling…a big dose of comfort. Over the years, my roasting pan has improved. I actually have 3 to choose from now! I adore my unglazed stoneware roaster, my self-appointed enameled cast iron roaster (I think it’s actually a lasagna dish, but it works wonders as a roaster) and my big, handled silver roasting pan which finally allows me to roast whole turkeys (for my favorite meal of the year). So, although my ways and means have evolved over the years, my affinity for good, roast chicken remains unfeathered. Unfettered! I mean unfettered…sheesh.

The beautiful simplicity of a roast chicken is probably what lures people in…what lures me in. There are endless flavor combinations, endless methods (breast down, breast up, tied, hangin’ loose, stuffed cavity, backbone removed & flattened…need I go on?) and endless personal favorites. I recently came across a Tyler Florence recipe in the Aug/Sep 2009 issue of Food Network Magazine for Roast Chicken. He was trying to make a great meal for $12 or less (ended up being $2.90/serving). I’m going to enthusiastically say that he succeeded…and so did I when I served it for dinner last night. It was devoured. Bones were picked and fingers were licked.

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Roast Chicken with Wilted Butter Lettuce and Peas

by Tyler Florence, Food Network Magazine Aug/Sep 2009 issue…or HERE


For the Chicken:

1 3-to-4 lb. chicken, rinsed and patted dry

kosher salt and freshly ground pepper

1 lemon, halved

1 head garlic, halved crosswise

1/2 bunch fresh thyme

4-6 bay leaves

Extra-virgin olive oil, for drizzling


For the Lettuce and Peas:

1 c. dry white wine

1/4 red onion, finely chopped

1 bay leaf

6 black peppercorns

kosher salt

4 Tbs. cold unsalted butter, cut into cubes

freshly ground pepper

1 c. frozen peas

1 large head butter lettuce, leaves separated I couldn’t find any butter lettuce so I ended up using 2 small head of bib lettuce and a few leaves of a little radicchio, chopped

1. Prepare the chicken: Preheat the oven to 350 degrees F. Season the chicken cavity with plenty of salt and pepper; stuff the lemon halves, garlic, thyme and bay leaves inside.

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Drizzle the skin with olive oil and rub all over; season with plenty of salt and pepper. Place the chicken breast-side up in a roasting pan; roast for 1 hour, or until an instant-read thermometer inserted into the thigh registers 165 degrees F. Let rest for 15 minutes before carving. I’m going to suggest setting the chicken on a rack to allow the under-side to crisp up as well as the breast-side did.

072009-tyler_florence_tf_fridays_032. Meanwhile, prepare the lettuce and peas; Combine the wine, red onion, bay leaf, peppercorns and a pinch of salt in a saucepan; simmer over medium heat until the mixture is syrupy and just coats the bottom of the pan. (My tip…watch closely hear the end because it evaporated very quickly. If you end up losing it all, just add a bit more wine to the pan and reduce it until syrupy and go from there.) Whisk in the butter cubes, a few at a time, to thicken the sauce and give it a shine. Season with salt and pepper and keep warm. (Remove bay leaf and peppercorns before serving.)

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Place the peas in a small pot of salted boiling water until heated through; drain. Toss the peas, lettuce and warm butter sauce (this is called Beurre Blanc…white butter) in a bowl until the lettuce wilts slightly.

072009-tyler_florence_tf_fridays_05Serve with the chicken.

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This was a fabulous meal for summertime…or anytime I’m sure. The gorgeous wilted lettuce salad was amazing…the beurre blanc was a silky cover for this mild lettuce, with the sweet little pops of the peas and the addition of the radicchio added a nice little bite. Paired with the beautiful, juicy thyme-essence of the chicken with its golden-crisp skin…I could have been back in my first apartment just as easily as in my current kitchen with my hubby and kiddos. Joy!Be sure to head over to Tyler Florence Fridays to check out what everybody else cooked up with Tyler this week!

CALIFORNIA PEACH, SHAVED FENNEL, MOZZARELLA AND CRISPY PROSCIUTTO SALAD

Published
by
Tyler Florence
on July 20, 2009
in Salads
. 1 Comment

CALIFORNIA PEACH, SHAVED FENNEL, MOZZARELLA AND CRISPY PROSCIUTTO SALAD
Recipe courtesy Tyler Florence
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Yield: serves 4-6

Time: 14 minutes

4 peaches, firm but ripe

2 fresh (8oz) balls buffalo mozzarella, cut into bite-size pieces

1/2 fennel bulb

8 thin slices prosciutto

2 cups fresh hydroponic watercress

2 tablespoons balsamic vinegar

1/4 cup extra virgin olive oil

kosher salt and freshly ground black pepper

Pre-heat oven to 350 degrees F.

Lay prosciutto slices out flat in a single layer on a baking tray and bake in oven for 15-20 minutes until it is crispy and golden.  Remove from tray and drain on paper towels (the pieces should be firm and crispy).

Slice cheeks off peaches on three sides.  Shave fennel using a mandolin or sharp knife so you have paper-thin crescents and drop in ice water for a minute before draining and drying on paper towels.  Toss peaches, mozzarella, fennel and watercress together in a large salad bowl.

Make dressing by combining balsamic vinegar and extra-virgin olive oil.  Whisk as you drizzle the olive oil in so it emulsifies slightly.  Season with salt and pepper.  Dress salad then top with crispy prosciutto.

This Weeks TWTLISH lesson: SPAGHETTI WITH SUMMER SQUASH AND TOMATOES

Published
by
Tyler Florence
on July 16, 2009
in Main Dishes and twitterlicious
. 0 Comments

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This weeks winner is Spaghetti and we wanted to make sure you had ample time to review the recipe and gather the necessary ingredients…class will be the same time as always tomorrow 9am PST, 12pm EST…see you there!

To follow us online be sure to end all of your questions on twitter with “#twtlish”
also be sure to join our twibe which makes it much easier to follow the class online
CLICK HERE or go to http://TWIBES.COM/TWITTERLICIOUS
then click the green ‘join’ button to become a member

SPAGHETTI WITH SUMMER SQUASH AND TOMATOES
Recipe Courtesy Tyler Florence

Yield: 4 servings
Time: 45 minutes

Kosher salt

1 zucchini, sliced into thin rounds

1 summer squash, sliced into thin rounds

1 pint cherry tomatoes

1/2 onion finely, chopped

1 garlic clove, chopped

1 tablespoon chopped fresh oregano

1/4 cup extra-virgin olive oil

freshly ground black pepper

1 pound spaghetti

1 cup arugula leaves

3/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

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Bring a large pot of salted water to a boil over high heat for the spaghetti.

Pre heat the oven to 400 degrees F.  Combine the squashes, tomatoes, onion, garlic, and oregano in a large bowl.  Add the olive oil, sprinkle with salt and pepper, and give it all a good toss.

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Dump that out onto a baking sheet and roast for 10 to 12 minutes, until the squash is tender and caramelized.  Scrape the vegetables into a large pasta bowl and cover with a plate to keep everything warm.

Your pasta water should be boiling by now.  Add the spaghetti and stir to separate the strands.  Cook for 8 to 9 minutes, until al dente.

To finish, scoop out about π cup of the pasta cooking water

Last Weeks Tyler Florence Fridays winner – Strawberry Lemon Puddings

Published
by
Tyler Florence
on July 15, 2009
in Desserts and tyler florence fridays
. 2 Comments

Last weeks winning tyler florence friday’s post comes from Michelle at Big Black Dog whos adaptation of Tyler’s Strawberry Lemon Puddings is a nice clean short post with great pictures:

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TFF – Strawberry Lemon Puddings

This week for Tyler Florence Fridays I made Strawberry Lemon Puddings. Isn’t that the cutest name for a dessert!

For our 4th of July weekend we were having BBQ Ribs and I wanted the dessert to be something light and refreshing! Tyler’s Strawberry Lemon Puddings were perfect. I added blueberries and sprinkled a few on top for our red, white and blue!

Strawberry Lemon Puddings
Recipe adapted from Tyler Florence

1 pound cake, store bought
1/2 cup lemon curd, store bought
1 pint heavy whipping cream
1 cup powdered sugar, plus 1 tablespoon for the tops
2 cups of strawberries, hulled and sliced
2 tablespoons powdered sugar
1 Meyer lemon, juice only

Preheat oven to 350 degrees F.

Set a small saucepan over medium heat and add strawberries, lemon juice and 2 tablespoons of powdered sugar.

Set over medium heat to macerate for 4-5 minutes then remove form heat to cool.

In a large mixing bowl, whip heavy cream until you reach soft peaks. Fold in powdered sugar and lemon curd – a little at a time until they come together. Set aside in the refrigerator while you prepare the cake.

Using an inverted ramekin, carefully slice the pound cake into 1/4-inch thick, round slices. They should fit snugly inside of the ramekin itself. With the remaining scraps of pound cake, break up into coarse crumbs and toast on a sheet tray in the oven for 5 minutes until golden brown and fragrant.

Now layer the puddings. Start with a layer of the lemon cream on the bottom, followed by cake, strawberries, lemon cream and cake again. Drizzle this layer of cake with syrup from the strawberries then top with a nice swirl of lemon cream and some toasted pound cake crumbs.

Garnish with a strawberry and dust with powdered sugar.

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