Self Promotion

One lesson that I’ve learned about being a blogger is that one must promote oneself.  Humility is not a trait that a true blue blogger should cultivate.

So to that end, I’m going to keep you updated on any and all accomplishments; food or otherwise.

I am a huge fan of Food 52.  So I started entering their weekly contests when I had a recipe that I thought was worth sharing. Low and behold, two out of the five became editors’ picks.

First recipe of distinction is my Chocolate Truffle Cake.

Winnie the editor’s notes were:

“This chocolate truffle cake is very easy to prepare — it’s got a super short ingredient list and doesn’t bake for very long — and yet, is decadent and delicious. I used 72% chocolate and loved that the cake wasn’t too sweet (though my kids might have preferred a “less dark” chocolate). I baked mine in an 8-inch springform pan because that’s all I had, so I increased the baking time a bit because it was thicker than it would have been in a 9-inch one. Served with creme fraiche and raspberries, this cake was a wonderful treat. – WinnieAb”

I must say that I was a bit taken aback since I had no idea how the site worked.  Another interesting tidbit was that 325 people viewed this recipe.  For a novice blogger that’s a whole bunch of people looking at my recipe and then clicking on over to Two Broads Abroad.

I guess my previous life as a pastry chef is paying off because the next recipe of note is my Corn Coconut Ice Cream.  I developed this recipe way, way back in the day when I worked at Miss Ruby’s Cafe in Chelsea.  Back in the late 80s Ruth Bronz was a bigger than life Texan who came up with the idea of changing the menu every two weeks.  I was a very overwhelmed new arrival to the Big Apple when I was told to make a dessert with corn in it.  I came up with corn coconut ice cream.  It really is delicious.

And yes the bragging will end shortly.

Food 52 has a new feature called “Eat My Words” and the editors selected a wonderfully clever turn of phrase from my Swiss Chard Veggie Wraps.

“Being an omnivore with absolutely no dilemma, I wanted something with kick and a bit off the beaten path.”
– Judy at Two Broads Abroad on Swiss Chard Veggie Wraps with Tamarind Dipping Sauce

So there you have it, this episode of shameless self promotion is now over.  I would suggest that you check out the sight if you haven’t already done so.  And if anyone would want to come over for a Food 52 cook book party let me know.