Girl Scout Cookie Crust Cheesecake

Does anyone else have an unbearable number of sleeves of Girl Scout cookies in their pantries? I managed to get a bit ahead of myself when receiving an order form from my coworker's daughter. Samoas? Sure. Thin Mints? Obviously. Shortbread? They'll go well with hot tea.

Nonetheless, I found myself with far more cookies than I needed. I searched for a solution to diminish the count of shortbread wafers on my shelf--and this cheesecake quickly solved it. Avoid the late-night cookie temptation and, instead, trot this beauty to a dinner party for others to enjoy!

For the shortbread cookie crust:

1 sleeve Girl Scouts shortbread cookies, finely ground 1/2 stick unsalted butter, melted 1/4 cup sweetened dried coconut

1. Preheat oven to 350 degrees. Place cookies in a medium bowl and, with a rubber spatula, gently combine butter into cookie crumbs. Add coconut and incorporate.

2. Transfer cookie mixture into greased pie plate. Press firmly and evenly against bottom and sides. Bake for 8 minutes until fragrant and toasted. Allow to cool completely before filling.

For the cheesecake:

1 8-ounce package cream cheese, room temperature 1/4 cup lemon juice 1 teaspoon vanilla extract 2 tablespoons honey 3/4 cup greek yogurt Pinch sea salt

1. Whisk cream cheese until fluffy and smooth. Fold in lemon, vanilla, honey and yogurt. Sprinkle with sea salt. Pour filling into prepared crust. Freeze for two hours, or refrigerate overnight before serving with berry compote and a sprinkle of extra coconut.

McDonald's (Everywhere)

Having spent more mornings last month in transit than in my own kitchen, I consistently yearned for a savory breakfast that satisfied and simultaneously enhanced the Caramelized palate. Breakfast bowls simply weren't cutting it during travel and traffic.

Earlier this week, I trekked through the cumbersome security line in Cincinnati when, alas, I experienced a miraculous run-in with the golden arches. Good morning, McDonald's. Could it have been fate? Rightfully so.

Packed with caloric and crave-able options, the McDonald's morning menu--now available all day--boasts features from fluffy biscuits to housemade sausage and eggs. I was especially fond of the to-go packets of preserves and jams to top off and artificially sweeten those dreamy morning sandwiches. My sweet cashier knew exactly what I needed.

I struggled to choose just one plate, so I went for two: the morning platter with hotcakes, and the original Egg McMuffin. Intimidating? Yes. Exceptional? Obviously.

The hotcakes were, indeed, hot, hiding the spongelike texture of the short stack. Syrup added an extra decadence to the styrofoam serving piece, which epitomized classic table design. Savory breakfast sausage nestled perfectly in the accompanying biscuit. The fluffy scrambled eggs added a pop of color to the plate.

Then arrived the infamous Egg McMuffin, of which I now understand the reason for its global popularity. Melted American cheese, a slice of ham, and a disc of egg layer on a toasted English muffin. The "meal" McMuffin option even offers an addictive hash brown stick, which I daringly dunked in ketchup. What more could you want?

I'm lovin' it.

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One-Pan Italian Chicken Sausage Sauté

Weeknights become infinitely better with a patio on hand. Don't you think? The patio atmosphere offers a magical advancement to dinners, especially simple menus that otherwise seem to be a mindless routine. This one-pan sauté of Italian flavors can be infinitely elevated with sunlight, a table and a glass of sauvignon blanc. Put yourself in vacation mode -- even on a Tuesday after work -- and enjoy this new staple supper!

Makes 4 servings

1 pound mild Italian chicken sausage, crumbled 1 pound brussels sprouts, halved lengthwise 1 tablespoon olive oil 2 cloves garlic, minced 1/4 cup chicken broth 1 can white cannelloni beans, rinsed and drained 1/8 teaspoon red pepper flakes 1/4 teaspoon kosher salt

1. In a large pot (Le Creuset, if you have it), heat olive oil over medium-high heat. Add brussels sprouts face-down in an even layer, and cook untouched for 4-5 minutes, until beginning to brown.

2. Move brussels over to one side of the pan, and add sausage and garlic to the other side. Continuously stir sausage with a wooden spoon until cooked through and beginning to brown, about 5 more minutes. Season with salt and red pepper flakes.

3. Add chicken broth and simmer for 5 minutes, scraping browned bits from the bottom of the pan. Turn heat to low and gently fold in cannelloni beans. Serve immediately with parmesan.

Shaya (New Orleans)

Do not be mistaken upon planning your New Orleans itinerary. Sure, you can tell yourself it's vital to squeeze in the cup of gumbo or po-boy; but in my opinion, those Creole rituals can be pushed aside. Shaya should be prioritized.

An homage to Chef Alon Shaya's (and my) nostalgia-inducing Israeli homeland, the highly-acclaimed restaurant exceeds expected cultural depths of today's modern dining experience while remaining ever-so humble and grounded from small plate to entrée.

"Pillows of perfection" is, after much thought, the most appropriate description of  Shaya's pita. The culinary canvas for shared tapas of spices, spreads and salads, each piece eludes a piece of art, honoring Mediterranean cuisine and reintroducing flavors once forgotten in the New Orleans neighborhood.

As the pita was kneaded and baked fresh in a blue-tiled oven in the main dining room, I quickly understood the need for three chefs in the exposed prep area. The unlimited pita service is a diner's challenge and, in my opinion, a reward.

A portion of the menu is dedicated entirely to hummus; topping ranged from lamb ragü to soft-boiled egg or butternut squash. We delved into the fried cauliflower version, which was drizzled in fresh cilantro and fragrant olive oil. I was reminded of Alon Shaya's last mark at Domenica, where the cauliflower side is a crowd favorite.

We also managed to dominate the table tasters of Israeli salad, brussels sprouts and tabouleh bowls, continuously dunking our pita in each to ensure full appreciation.

My absolute favorite portion of the meal was the crispy halloumi, plated perfectly atop celery root and pomegranate and balsamic reduction. The cheese is such a rarity in the United States, though it's celebrated at Shaya in a preparation similar to fried mozzarella...but so much more phenomenal.

Here's my opinion: Get a table on the patio for lunch during your next visit to New Orleans. Load up on the tapas and a couple of main courses, and you'll have plenty of room by 4 p.m. for a Creole app. Don't miss this spot; it's a national winner for reason.

Food as the Crossover

Originally published in the Memphis Daily News. Last week, upon experiencing SXSW in my old stomping grounds of Austin, I listened, networked, and ate far more in one concentrated period than I ever thought possible. The sights and tastes were exhilarating, and the opportunities were empowering.

Among panels on technology insights and digital engagement strategies, one session titled “Culinary Innovation: Tracking Food Trends” specifically stuck with me.

I was personally motivated by my food blog Caramelized to enter this Downtown Austin ballroom versus the other 40 panels that morning, though my intention to draw Memphis parallels pushed me into a deeper conversation.

Lucie Greene, worldwide director of J. Walter Thompson Intelligence, thoughtfully presented her findings and visions for innovative trends in the food and beverage industry. With pen in hand, I was eager to scribble down the “aha” moments to share upon my return.

Notably, Greene stated that research shows millennials spend more on food than anything else. This finding was no surprise considering my current spending habits. I wrote it down anyway.

Greene next stated that now, more than ever, food is serving as the ultimate cultural crossover, offering a convergence with other well-followed trends such as fashion, beauty, health, sports, and music. Food obsession is no longer a niche; rather, it’s a mass behavior.

The crowd of 500 was infatuated. I was perplexed.

Is this trend new for Memphis? No. It’s an old ritual, like a coveted index card from our grandmother’s recipe box studded with splattered sauces and spice smears. We’ve translated that ritual into gems like Andy Ticer and Michael Hudman’s Southern Italian standouts, Kelly English’s homegrown Cajun cooking and Wally Joe’s unmatched Asian-Southern fusion.

I do not believe our city is defined by food, though a Canadian conference attendee defined Memphis as “barbecue sauce” upon my asking for his perspective. Memphis’ flavors and the accompanying authenticity and hospitality, however, enhance and enliven the fabric of our city. Food serves as the binding element, the ingredient that reveals a resonant, familiar flair far beyond any urban or suburban market’s “trends” of the moment.

Sure, Bon Appetit editor in chief Adam Rapoport deserves his national recognition for the March “culture” issue, boasting food’s parallels to platforms from millennial dialect to travel, tech and novels.

However, I am confident that Memphis has been the unrecognized model for the appreciation for and association with food. We value a meal, and we value what goes behind it. Perhaps we’re almost so comfortable that we take the ritual – or trend – for granted. Let’s own it.

SXSW Through The Memphis Lens

SXSW, unsurprisingly, unleashed a whirlwind of unparalleled sights, beyond blog-worthy tastes, and memorable connections across all mediums--panels, parties, meals, and even social media hashtags.

Just as I packed my schedule to the brim with new restaurant trials, branding and tech discussions, and innovative keynotes, I opted to fill my bag with new apparel pieces and accessories to match the "Best Of" faces and places at SXSW.

Upon packing, I realized that my three-year-old Ray Bans weren't going to cut it, especially with Austin's sunny weekend forecast. I soon-after stopped into Eclectic Eye Memphis', a unique eyewear boutique in Midtown, for a wow-factor pair of sunnies. Naturally, I couldn't decide on just one pair...and with the store's superior customer service and high-quality recommendations of truly "art for your face," I walked out with three.

Each pair complemented the facets of my Austin agenda, from colorful meals and classic coffee dates to chic events. Similarly, the three eyewear brands represent a diverse offering of design and color for Memphis, whose vibes I intentionally brought along to my old stomping grounds. Which pair do you like best? Casual and classic, mod and black, or loud and bright?!

During the first full day of SXSW, I eagerly biked to the Whole Foods headquarters to try Tartinette, the latest Whole Foods test kitchen concept. My pop-up lunch of colorful veggies and tartine garnishes paired perfectly with New Orleans-based Krewe du Optic Josephine frames in blonde tortoise 24K. The chic cat eye literally mirrored a sophisticated yet approachable lunch: grilled bread topped with addictive ingredients such as crushed pea with parmesan and salmon; or avocado crema with assorted mushroom and shaved radish.

The super dreamy Camille Styles + Who What Wear party was a weekend highlight for every guest. We mingled over flutes of Veuve and passed bites from Launderette, nodding our heads to tunes by a local female DJ, who spun poolside overlooking the Austin hilly, golden and green landscape.

A pair of SALT Leif frames in Brushed Honey Gold accompanied my spring romper at the sunset event. Even The Darling Detail complimented the unique take on a 90s-esque classic aviator.

My panels and exhibitions throughout Downtown -- demanding detail-oriented attention among thousands of pedestrians -- called for a polished look during #SXstyle and #SouthBites tracks to a Neiman Marcus pop-up "School of Self-Expression." Thus, I brought along black oversized frames by Anne & Valentin, which seamlessly worked with every outfit from dawn at Café No Sé to dusk at Geraldine's (on Rainey).

Until the next Austin Caramelized critique, check out more SXSW snapshots on Instagram...

...and shop my SXSW wardrobe below!

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