Steamy and brutal

Today was pretty hot and I finally gave in and turned on my A/C for the first time of the year around 8pm. If I hadn't, tomorrow would have been the final straw.

Today got up to 90 but tomorrow is projected for 98. And the following days? 99, 101, and 99 again. It's going to be brutal--and since there's occasional afternoon thunder showers expected, steamy too.

For yet another weekend, I'm toying with the idea of going to the NC State Zoo but if I do, it'll have to be as soon as they open 'cause it's going to be so damn hot. *whew* I'm sweating just thinking about it. Maybe I'd best turn that A/C down a degree or two.

And since we're talking about hot and steamy, I just started watching this year's Top Chef competition. Since they're going into the final two shows I thought it was about time to start.

Fortunately since it's a cable show (Bravo Network) they're rebroadcasting the entire season (several times) before they close the show out for the Summer. I watched 5 episodes between yesterday and today.

The owner of that dazzling smile over to the left is Stephanie, one of the remaining contestants on the show. The recipe below is one of hers:

Cinnamon-sugar fried wontons with mixed fruit and oatmeal-pine nut crumble
Stephanie Izard, 'Top Chef' Season 4

Serves 4; Prep time: 30 minutes

INGREDIENTS

Fruit
• 2 peaches, diced small
• 1 pint strawberries, quartered
• 1 pint blueberries
• 2 plums, diced small
• 1 cup sugar
• 1 cup water
• 1/4 cup basil, chiffonade
• 3 limes, juiced, zested

Cream
• 1/4 cup heavy cream
• 1 cup Cool Whip
• 1/4 cup coconut cream
• 1 teaspoon Mexican cinnamon

Crumble
• 1/2 stick unsalted butter
• 1/2 cup flour
• 1/2 cup light brown sugar
• 1/4 cup pine nuts
• 1 cup oatmeal

Gyoza
• 1/4 cup sugar
• 1 tablespoon Mexican cinnamon
• 6 gyoza wrappers

DIRECTIONS

Fruit:
Mix all fruit in bowl. Add sugar, water, half of basil and lime juice in nonreactive pot. Bring to boil. Let cool until warm. Pour over fruit and place in fridge. Add in remaining basil when cool.

Cream:
Whip heavy cream until stiff, whisk in Cool Whip, coconut cream and cinnamon.

Crumble:
Mix all in mixer. Crumble onto the nonstick pan and bake at 350 degrees until lightly browned, stirring to break up every 5 minutes.

Gyoza:
Mix sugar and cinnamon together. Cut wrappers into 4 triangles. Fry at 350 degrees until lightly browned. Dust with sugar.

Add fruit in bowl. Top with a dollop of cream and with crumble. Serve with fried wonton (gyoza).

Comments

Sounds like our weather here, too. Very humid. I like to say I'm cold blooded, like a lizard, but sometimes the humidity is too much for even me.
Blonde Goddess said…
Man...I'm drooling on myself.

Wait. I've been to the dentist...
GA Girl said…
What the deuce is "chiffonade"?
srp said…
I think either she or that Richard will win. They both seem really good, although Richard was a bit flaky in the beginning. I have no idea how they can come up with those recipes and ideas on the fly like that. Even with a cookbook and normal ingredients what I cook never comes out looking like the picture!

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