Sometimes you can just taste a recipe as soon as you read the title. That is true of this peanut butter ice cream with chunks of Reese's peanut butter cups. To quote my friend Chef David Lawrence, who devised this creation... "Ri-dic-u-lous!" I can't think of a better way to describe this dense, peanut buttery goodness.
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Spicy Asian inspired marinade enhances the flavor of this grilled skirt steak - perfect and easy to make on your summer BBQ
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Savory Herb & Gruyere Strata Recipe and Photo Reprinted with Permission by Chef David Lawrence www.forkingdelicious.blogspot.com Serves 8 ¼ cup unsalted butter, plus more for buttering pan 2 shallots, sliced 1/2 cup dry white wine 6 large eggs 2 1/2 cups heavy cream 1 teaspoon kosher salt 1 teaspoon white pepper 2½ cups Gruyere cheese (about 10 ounces 2½ cups Swiss cheese (about 10 ounces) ¼ cup fresh chives, chopped ¼ cup fresh...
Read MorePhoto and Recipe Reprinted with Permission by Chef David Lawrence www.chefdavidlawrence.com Check out his book on Amazon.com: Follow his blog at www.forkingdelicious.blogspot.com This recipe is from David’s good friend Susan Cox of Dana Point, California. Serves 6 FOR THE FILLING 6 cups peaches, peeled and sliced (about 2.5 lbs) ¼ cup granulated sugar ¼ cup light brown sugar, lightly packed 3 tablespoons all-purpose flour 1...
Read MoreProsciutto-Wrapped Grilled Plums with Gorgonzola and Rosemary by Chef David Lawrence www.chefdavidlawrence.com This year I had a very large July 4th party. It was held outside and the menu consisted of appetizers. We served these plums with a few modifications. The rosemary sprigs were made longer so that people could hold them while standing and visiting. St. Andre cheese is one of my personal favorites so we opted...
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Homemade Rose Petal Pistachio Ice Cream Chef David Lawrence is a Facebook friend and lately he’s killing me with his recipe posts! His new blog… www.forkingdelicious.blogspot.com is a combination of stunning food photos, humorous writing and interesting culinary creations. He has been gracious to allow me to re-post many of his recipes. So many are wonderfully inventive and decadent that I find myself asking him...
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