No, really. I would seriously make out with the genius who came up with something as goddamned divine as tiramisu, because he (or she) obviously had one sexy mother of a brain. My luck, the inventor was probably some stinky beast of a 17th Century cook, slaving away in the bowels of a remote Italian estate to please a spoiled fop of a minor lord with rotten teeth and too much cologne. In which case, I may have to re-evaluate the desire to make out with said dessert creator.
Through the use of Chinese Five Spice and fresh cracked pepper, this recipe offers a unique variation to the strawberry rhubarb pie we all grew up eating. The flavor combination of strawberry and black pepper is an age old one – the pepper enhances the sweetness of the strawberry. When used sparingly, Chinese Five Spice adds an additional depth of flavor to this pie.
Although, I did have the Van Kemps fish sticks I had down pat! So my first few attempts I tried tilapia and cod on the George Foreman. Disaster. Then I tried ‘broiling’ which I put in quotations because I had no clue what the fuck a broiler was.
When I first started cooking I wanted to cook things that were fool proof; generally things that didn’t involve an oven or a stove. I’ve always been crazy about late spring and early summer, because there’s a plethora of fruits and veggies on sale that I haven’t even seen for the last six months. This is a ridiculously easy recipe, and the outcome is remarkable. It’s beautiful, light, cheap to make, and delicious!
So if you’ve heard of ratatouille it was probably preceded by ‘Disney presents’. I don’t know about you, but when I saw that mouse making that boy dance around the kitchen more graceful than Natalie Portman in a tutu, I said to myself “Damn, I need to cook that shit!”.