When a classically trained chef/baker/chocolatier invites you to dinner at his place, just say yes. It’s that simple. Nathan Miller hosted a little soiree and I did not leave hungry. There was food for nibbling, lots of wine, beer, brie, bread, cheese and charcuterie. Then Nathan’s roommate made some proscuitto goat cheese flatbread.
Pasta with a chunky sauce that brought my taste buds back to living in Spain with my host mom. She made a sauce like this. Nathan topped our bowls with celery, fresh herbs, spinach, olive oil, salt, and pepper. Homemade goodness.
He started to make a dry caramel sauce, which apparently is made more quickly than traditional caramel. I’ve never made caramel sauce, so I saddled up next to the chef for a little Q&A while he worked.
There’s definitely butter in caramel sauce.
Grapefruit topped with vanilla ice cream, graham crackers, and caramel sauce. Yes please, and Thank You!
Peaches. I just love them. I wait for them all year until they are local, ripe, delicious, juicy, sweet, velvety, irresistible… I guess I should say I long for them all year and then eat as many as possible until they are out of season. Then I wait and wait and wait..
Well, it’s that time of year: peach season! PEACH SEASON! I am thrilled! I was consumed by the thought of peaches today after Nathan Miller, the esteemed chef/baker/chocolatier from The Tasterie Truck, asked some friends if they had any requests for desserts with local Colorado peaches. It had me thinking of peaches all day, and on a near-100 degree day, I had Bourbon Peach Sorbet on my mind when I came home from work.
It’s super easy if you have a Vitamix. You can make sorbet in less than one minute with fresh, seasonal fruits and add as little sugar as you’d like. I like that.