Posts tagged ‘Dessert’
Normally, I’m not one for dessert, but when it comes to vanilla ice cream, I’m known to splurge from time to time. This particular combination combines the simple flavors of vanilla and highlights them with mint, strawberries soaked in chardonnay and some crumbled brownie (or cookies if you don’t have brownie bits). I made it for my wife and one of her friends the other night, and it was a big hit. So easy, so simple and soooo good.
Here we go.
- 2 or three scoops organic vanilla bean ice cream
- 1 sprig of mint
- 6 large strawberries cut into bite sized pieces
- 1/4 cup of Chardonnay
- 2 tablespoons sugar
- Your chocolate cookie of choice crumbled
1. Prior to serving, I like to add the sugar, strawberries and chardonnay into a zippered sandwich bag and give them a good toss. Allow the flavors to merry for 15 minutes or so. This step isn’t necessary, but it really allows the wine to get the berries good and drunk.
2. Crumble your cookies with a chef’s knife. (We used bite sized oreos with the cream removed for this particular evening).
3. Scoop out your ice cream and drizzle it with the berries. Omit the wine, unless you feel like drunken vanilla bean strawberry soup.
4. Top with the cookies and add a fresh sprig of mint to help marry everything nicely.
That’s all she wrote. Sorry this post was so short and sweet, but even yours truly can get a sweet tooth every now and again.
Last night Vita and I had our weekly “date night.” We generally don’t cook on Fridays so that we can both unwind and take it easy, but we put it off until Saturday so that we could take care of some shopping.
We took a shot on Steve and Rocky’s, which has been open in the Novi area since 1998. It’s had mixed reviews over the years, but is considered by many to be one of the best places to eat in the Novi area. Vita and I were certainly not disappointed by our experience.
First Course: House salad
I opted to start with the house salad, which was well prepared and portioned. It had a house vinaigrette, over field greens, dried cranberries, pine nuts and small wedges of grapefruit. It also featured thinly sliced red onion. Overall, this was nothing overly impressive, but it was a nice way to open up the palate. Vita opted for a mushroom soup that was also very good, but I can’t say that I had enough of it to judge it accurately.
Main Dish: Seared Yellowfin Tuna with Hoisin Sauce (pictured above)
I’m a huge fan of of Yellow Fin, and I enjoy ordering it out because I’ve never quite gotten the searing process down accurately. Chef served this with grilled pineapple, a fried rice cake, scallions and fried wantons. The flavor of the Hoisin reduction was absolutely fantastic, and the searing of of the tuna was executed perfectly. What made the dish most pleasant was the combination of flavors and textures. I almost wish the fish had been just a touch smaller, it felt a bit overwhelming given all the extra elements that were part of the tower. All in all, I’d say it was some of the best tuna I’ve had in the last year or so.
Here’s what Vita had: Lake Trout with Shrimp Truffle Sauce and Fresh Asparagus
Vita’s dish was also excellent. The sauce was fantastically executed and the fish was prepared perfectly. I only wish the shrimp that Chef used in this dish were not of the salad variety. All in all, her dish was fantastic. Again, only two bites didn’t allow me to properly rate it, but from what I tasted, it was apparent Chef had good control over his dish. This also paired very well with our Pinot.
Dessert: Chocolate Raspberry Mousse
Dessert was fantastic. I don’t often order desert, but this one was very, very good. Vita loves chocolate and we’re both big fans of Raspberry. The mousse was served in a construction of chocolate, mint and fresh raspberries that was delightful from a textural and aromatic standpoint. It smelled as delicious as it tasted. I found myself almost longing for more of the fresh berries though. The sauce piped around the sides was particularly delightful, although a little too sweet for my tastes. But, I won’t hasten to say that I’ll often pick salty or tart flavors before I’ll ever pick sweet, so I may be a tad over critical.
The restaurant itself was very nice. You can definitely tell that “Rocky” came from a background in Muer Restaurants, as Steve and Rocky’s featured some of the same colorful flair you’d find in a Big Fish or Charley’s.
Rating for Steve and Rocky’s: 4 out of 5.
Service was excellent, food was well prepared, albeit a tad overpriced for certain items. We walked out with a tab that was a touch surprising. Big points for a reasonably extensive wine list, knowledgeable and attentive staff and a quiet ambiance. We’d definitely return.