1Position a rack in the middle of the oven and preheat to 400°F. Spray two 12-cup muffin pans generously with cooking spray or line with paper liners.
2In a bowl, sift together the flour, baking powder, baking soda, and salt. In the bowl of a mixer fitted with the paddle attachment, on medium-high speed, beat the butter with ¾ cup of the sugar until lightened and creamy, about 2 minutes. Beat in the eggs, one at a time, then 2 teaspoons vanilla, until combined, scraping down the sides of the bowl with a rubber spatula. Add the sour cream and beat on low speed until nearly incorporated. Add the dry ingredients and, using the rubber spatula, stir just until evenly moistened. Gently stir in the diced strawberries. The batter will be thick.
3Using a 2-ounce ice cream scoop, heap the batter into the greased muffin cups (you’ll probably fill about 15), filling them 3/4 full. Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, about 14 minutes. Let the muffins cool in the pan on a wire rack for about 5 minutes, then unmold onto the rack. Let cool completely.
4When the muffins have cooled, in the bowl of a mixer fitted with the whip attachment, on medium-high speed, beat the cream, remaining 2 tablespoons of sugar, and remaining 1 teaspoon of vanilla to medium-stiff peaks. Do not overbeat. Dollop or pipe some cream on top of each muffin, top with a strawberry, cut side down, and serve.
In this episode of Chow-To, Guillermo meets with kawaii foods master Hiroyo Belmonte at the Japanese cultural center, Resobox to learn how to make Kazari Maki Sushi, also known as decorative or cute sushi. Peach blossoms, penguins and jack-o-lanterns are just some examples - kawaii overload!
Learn how to make the most adorable sushi DIY-style at home like a master sushi chef.
In this episode, Guillermo visits Chef Pierre Thiam at his fast casual restaurant, Teranga, where he serves Senegalese-inspired grain bowls— AKA, the ultimate power lunch. Chef Thiam's goal is to educate health-conscious American consumers on these superfoods, while also improving the lives of producers by restoring biodiversity to the planet through highly sustainable ancient crops. Together they make a Yassa Bowl using West African red rice, one of the super grains highest in nutritional value today.
In this episode Guillermo visits Kings County Distillery, New York City’s oldest distillery after prohibition (opened 2010). While Head Distiller and co-owner Colin Spoelman gives a tour of the 119-year-old facility, they talk about the illegal origins of the spirit, bringing Kentucky moonshine to Brooklyn, and how to make it in a DIY distiller set up.
Award-winning chef, restauranteur (Anissa, Rickshaw) and cookbook author Anita Lo joins us for the latest edition of Chowhound's Table to Talk to dish about her book SOLO: A Modern Cookbook for a Party of One along with her philosophy around solo cooking. Lo also shares the food parts you should definitely stop throwing out, her new favorite food cities, and how being an LGBTQ chef has changed since she first picked up the knives.
Offal is having a big moment in the food world, which prompted Guillermo (a self proclaimed offal lover) to visit chef Jeremy Salamon (one of NYC's youngest LGBTQ+ rising star chefs) at The Eddy, right on time to celebrate Pride month. Jeremy's critically-appraised, mostly Hungarian menu, was inspired by his grandmother’s recipes. Offal is a staple of Eastern European cuisines, so it made sense to make delicious pastrami beef tongue. Let's tongue for Pride!
PS: The Eddy will be closing its doors this Monday 6/17 after dinner service - New Yorkers: the restaurant will be offering all guests a 25% discount on their check (no minimums, no maximums, no questions asked).