"...the most fully realized and delicious combination of flavors I have experienced in 2011." So says Sam Sifton, the New York Times' food critic, about a dish he ate at Le Bernadin.
I could well say the same about a treat I was recently fortunate to sample at book club. If only I had taken photos!
First, take a delicious brownie made by the incomparable Marilyn White--a little more cakey than fudgy. Top that with just enough warm Trader Joe's caramel sauce. On that, sprinkle a pinch of vanilla-infused salt.
It was so amazing that I felt my eyes roll back in my head a little.
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