So that’s what that genius chef was doing inside the dessert center of my brain. Conducting a survey.
You’re either clapping at your laptop right now, (claptop?) or grimacing. I totally understand, either way.
TJ (which stands for Too Judgy) was out of town, leaving the perfect opening for me to craft some dessert magic. So I whipped up a recipe I discovered in the NY Times.
So, imagine this: a combination of all the best parts of biting into a chunk of bread (crusty outside, soft inside, overall carby sensation washing over your body) surrounding the emotions that come along with downing a DQ sundae (delight, pangs of self-consciousness, double chinniness), grounded with a little bit of foodie justification (this recipe was written by a chef and featured in the NY Times) and sprinkled with a healthy dose of sea salt.
Basically, this is a kind of sophisticated, French-American version of my panic cake. And it’s fantastic.
Spoon of Nutella
Spoon of Creamy Peanut Butter
1-2 Scoops Vanilla Ice Cream (I went healthy and got half-fat. BAH.)
Bigass Pinch of Sea Salt (I am dying.)
So basically, you cut a three-inch chunk of your crusty (but still soft) baguette. Slice lengthwise so it opens flat, without completely cutting through. Spread one half with peanut butter, the other half with Nutella and top with 1-2 monstrous (slightly softened) ice cream chunks. Finally, sprinkle with a hearty scattering of sea salt. So wrong it’s right.
It will be hard to close, and kind of hard to eat. But as you try to grip it with your meaty manhands, chunks of salty ice cream will squirt out. Oh my god.
It’s even better with wine.
Leave a comment if you make this please.