Welcome to the first installment of 212.net's
new food and recipe column.

eat your screen with Rob Luffman

Each week 212.net will tempt your tastebuds with delicious vittles and recipe steps from culinary expert Rob Luffman. Bon appetite!


Recipe One: A favorable dessert.

Sautéed Pound Cake

This recipe requires a gas stove, or a stove with an open flame.

Requirements: 
  1 -tablespoon of butter or margarine
  1 -block of square or rectangular pound cake no wider
      than two inches (no triangular slices)
  4 0z of any white wine
  2 0z of cherry brandy
  6 0z of caramel syrup
  1 -scoop of vanilla ice cream
  1 -one stemmed cherry
  1 -nonstick skillet

       First you preheat the burner and the pan on high until the butter or margarine begins to melt in the pan. Once melting begins, place the piece of pound cake onto the block of butter, and let set and simmer until the side of the pound cake is saturated with butter or margarine, then turn over and saturate the opposite side. Remove the pound cake and set on a plate. Remove the skillet from the burner, but do not discard. Place the scoop of ice cream onto the pound cake and cover this with the caramel syrup. Place the skillet back onto the burner, and deglase the skillet with the white wine, and then with the cherry brandy, and pour this mixture over top of the caramel, ice cream, and pound cake. Top with the cherry and call it dessert.

Hope you enjoy--Rob.