Lamar with old friends

Paige is my oldest friend (although not chronologically speaking) in the truest sense of the title. She seems to understand me the way one might understand family, wherein the quality of the relationship suggests a lifelong knowledge of the other and an ability to almost hear the other’s thoughts (even those they may be unwilling to express). I can only hope that through the years I can continue to nurture our friendship in the way it deserves (although the best old relationships do not seem so eroded by time, they really do merit the most constant attention one can afford).

Last weekend, Ben and I planned a trip to Lamar with Paige and her boyfriend. I considered this an opportunity to honor her (via her taste buds) by attending to food details I thought would make her smile, right down to the mascarpone on her pancakes. I must admit, I truly enjoy loving on others through food.

• Flank steak with arugula salad, peaches and warm brie
• Personal Spiced Chocolate Cakes with warm gooey centers (recipe below)
• Grilled croissants with bacon and poached eggs
• Frenchman sandwiches (recipe below)
• Crab cakes and salad
• Banana walnut pancakes with whipped mascarpone

Recipes:

Personal Spiced Chocolate Cakes with warm gooey centers

Serves 2

2 oz Bittersweet chocolate


1/4 cup (1/2 stick) salted butter


2 teaspoons Cabernet Sauvignon (Steve brought some fabulous wine!)


1 teaspoon vanilla extract


1/2 cup powdered sugar


1 egg


1 egg yolk


3 tablespoons flour


1/8 teaspoon cinnamon


1/4 teaspoon ground ginger

dash of salt


powdered sugar, for serving

Preheat your oven to 425F. Butter 2 (6 ounce) ramekins and place them on a baking sheet.

Heat the chocolate and the butter in a double boiler until melted. Remove the mixture from the heat and whisk until the chocolate is completely melted. Stir in wine, vanilla, and sugar until blended. Whisk in the egg and the yolk. Add the flour, cinnamon, ginger, and salt and whisk until smooth. Spoon the batter evenly into the prepared dishes.

Bake the cakes for 13ish minutes or until the sides are firm but the centers are soft. Let the cakes stand for one minute and loosen the edges with a knife. Invert them onto serving plates and sprinkle with confectioners sugar if desired.

The Frenchman

(credit to Tiny Boxwoods, a fabulous restaurant off Alabama in Thompson and Hanson Nursery)

per sandwich:

2 slices sourdough

3 thinly sliced prosciutto

sliced tomatoes

goat cheese

basil pesto

Spread one slice of bread with pesto and the other slice with soft goat cheese. Layer prosciutto then top with tomatoes. Brush bread with olive oil and grill (on a grill pan or Panini maker of choice). Slice and serve warm!

And we got to share in the tradition of eating some of our wedding cake after it spent one year in the freezer...still surprisingly good looking and tasty!