The Chef: Elizabeth
The Menu: Um, sometimes you find mini phyllo-cups in the freezer and the question immediately becomes how to fill them. Sometimes, you answer that question by imagining a savory white-bean purée, only to find that in reality all you have is a can of kidney beans. Are kidney beans the same color as white beans? No. Does a caramelized-onion and kidney-bean purée look slightly strange? Yes. Anyway, that's what Elizabeth filled our phyllo cups with today, and dotted each with a caper. Alongside she served lightly sautéed summer squash and a green salad with cherry tomatoes and green olives.
The Goods: Maybe you think phyllo cups are fancy. If so, that is only because you have not yet had the pleasure of homemade ice cream courtesy of one Laura Beck. Ms. Laura, who's moderating VegWeb.com and is decidedly awesome, treated us to chocolate-peanut butter ice cream with mini-chocolate-chips and bits of freaking toffee. We are dead with glee.