Classic Tiramisu

6 egg yolks
1 1/4 cups sugar
1 1/4 cups mascarpone cheese
1 3/4 cups heavy (or whipping) cream
2 packages (3 ounces each) ladyfingers
1/3 cup coffee liqueur

Combine egg yolks and sugar and whip until thick and lemon colored, about 1 minute. Place in top of double boiler over boiling water. Reduce heat to low and cook 8 to 10 minutes, stirring constantly. Remove from heat and cool to room temperature. Add mascarpone cheese, beating well. Whip heavy cream until stiff peaks form. Fold into egg yolk mixture; set aside. Line bottom and side of 3-quart bowl with ladyfinger halves. Brush with coffee liqueur. Spoon half of egg yolk-cream mixture into ladyfinger-lined bowl. Repeat ladyfingers, espresso and cream layers. Cover and refrigerate several hours or overnight. 10 to 12 servings.

Pan-Browned Brussels Sprouts with Garlic and Pine Nuts

1/2 pound Brussels sprouts
2 large garlic cloves
1 1/2 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons pine nuts

Trim Brussels sprouts and cut in half lengthwise. Slice garlic into very thin slices. In a 10-inch heavy skillet (preferably well-seasoned cast iron) melt 1 tablespoon butter with oil over medium heat and cook garlic, stirring, until pale golden. Transfer garlic with a slotted spoon to a small bowl. Reduce heat to low and arrange sprouts in skillet, cut sides down, in one layer. Sprinkle sprouts with pine nuts and salt to taste. Cook sprouts, without turning, until crisp-tender and undersides are golden brown, about 15 minutes.

Transfer sprouts to a plate, browned sides up. Add garlic and remaining 1/2 tablespoon butter to skillet and cook over medium heat, stirring, until pine nuts are more evenly pale golden, about 1 minute. Spoon mixture over sprouts and sprinkle with freshly ground black pepper.

Zen Bistro - Daytona

I've discovered a new Thai restaurant in Daytona. It's on Bay Street, about a block up from Beach Street and across the street from another Thai restaurant, Siam Spice. Zen Bistro is a much tinier place than Siam Spice. Siam Spice has a lot more ambiance too, but Zen Bistro makes up for the "few frills" surroundings with excellent food and eager to please waitstaff. The waitstaff is on the ball. Orders are taken quickly and with a smile. (View their menu.)

So far I've tried the spice noodles (described on the menu as "stir-fried flat noodles with chop chili, garlic, bell peppers, onion, and Thai basil) and their yellow curry (menu description "yellow curry paste cooked with coconut milk, onions, and potatoes). Both times I added chicken and asked for the meals to be "hot". I don't think the same cook was working both times because I thought the spicy noodles should have been "hotter" but practically scorched my lips on the curry. It cleared my sinuses up in a flash which was rather welcome because I had a cold. I think the next time, however, I'll go with a mild hot for the curry because the hotness overwhelmed the slightly sweet taste of dish. Both times I got the lunch portions which were ample. I have not managed to make it there for a dinner, but a friend of mine took a large party there for a celebration dinner and she said they were treated like royalty and she raved about the food.

They have some curries that I don't see on every Thai menu, pineapple and pumpkin. They also have some Japanese appetizers (edamame and gyoza) and miso soup. I love dumplings so I believe the next time I stop by I'll try the gyoza for an appetizer. My main dish is still undecided but I'm leaning toward the basil sauted with chopped chilis, garlic, green beans, onion, bell pepper, and carrots. You can add chicken, pork, beef or shrimp.