Lemon cinnamon cardamom ice cream is amazing.
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Tetiana Bykovets & Jaspreet Kalsi on Unsplash
Posts Tagged ‘food’
The Verdict Is In
Posted in Food and..., Likes, tagged #365Ways, #365Ways2021, food, Thoughts on August 7, 2021| 4 Comments »
Tetiana Bykovets & Jaspreet Kalsi on Unsplash
Yesterday, Cooking. Today, Cooking. Tomorrow? You Guessed It!
Posted in Food and..., Likes, tagged #365Ways, #365Ways2021, food, recipes, yay on August 6, 2021| 3 Comments »
Today is sourdough Friday, tonight is pizza night, and at some point this weekend I’ll make and freeze chocolate chip cookie dough.
I’m also prepping lemon cinnamon cardamom ice cream. I wanted to try a custard-free version, so yesterday I started with this Bittman recipe:
Notes:
— I had a little over a cup of cream so the rest was milk.
— For flavor, I used a touch of vanilla, about a dozen green cardamom pods, with a stick of cinnamon and some ground when the stick wasn’t steeping fast enough.
— I started with a handful of the most beautiful lemon balm from the garden, but the flavor wasn’t strong enough for this so I strained it out and opted for lemon curd, which I’ll add to the base mix as it whips and freezes.
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Today is lemon curd day.
Here’s my recipe. I don’t remember where I found it, but it’s been very reliable for me, plus no tedious double-boiler. And the pre-mixing means that I’ve never had to strain it to remove clumps.
Lemon Curd
— makes ~500g / 2C
Ingredients:
- 85g / 6T butter, softened
- 200g / 1C sugar
- 2 eggs
- 2 egg yolks
- 163g / 2/3C lemon juice
- 1t. lemon zest (optional, I find it’s too chewy/waxy and skip it)
Instructions:
- beat the butter and sugar together
- add eggs and yolks, mix
- add juice, mix
- cook over low to medium heat, stirring frequently until smooth and thick, coating the back of a spoon without dripping (~10-15 minutes or 170*F). Do not boil.
Notes: I toasted the sugar briefly in the pan and then accidentally melted the butter, but it worked out fine. I also ran out of regular lemon juice and had to use Meyer lemons, but adding a little citric acid boosted the flavor to “Tang Factor: Ideal.” Which is not a thing. But should be.
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Tomorrow, we’re testing out a borrowed KitchenAid ice cream attachment. The owners of said attachment made some delicious vanilla ice cream with it, so any failures will be on us.
I’m ok with that.
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We’ll See!
Posted in Food and..., tagged #365Ways, #365Ways2021, food, fun on August 1, 2021| Leave a Comment »
Today, my plan is to make bread, prep and roast a batch of mushrooms (oyster, shiitake, cafe), make black currant jam, and a batch of smoothies. I might also test out the KitchenAid ice cream attachment we borrowed from friends yesterday, free my tomatoes from the dastardly clutches of the cucamelon vine, and make strawberry Pop Tarts hand pies.
Or I’ll get distracted by a good book, a cozy Sunday, and the Olympics.
We’ll see!
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Dinner with Jane
Posted in Food and..., Writing, tagged #365Ways, #365Ways2021, Fiction, food, Jane Austen, upstairs downstairs, Writers on July 21, 2021| Leave a Comment »
This is fun:
Eat Like Jane Austen With Recipes From Her Sister-In-Law’s Cookbook – Gastro Obscura
If you’ve ever wondered what Jane Austen ate, or if the menus in her books were true to life, this is the link for you. Here’s the book the article highlights.
And if you’ve ever thought about what life was like on the other side of the scullery door, check out Longbourn by Jo Baker.
In this irresistibly imagined belowstairs answer to Pride and Prejudice, the servants take center stage. Sarah, the orphaned housemaid, spends her days scrubbing the laundry, polishing the floors, and emptying the chamber pots for the Bennet household. But there is just as much romance, heartbreak, and intrigue downstairs at Longbourn as there is upstairs.
I found the world below-stairs fascinating, and not just because I’m the sort of person who likes to learn about practical and medicinal plant properties, or what chilblains felt like.
It’s good to give every person a chance to be the main character, you know?
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What To Do With All These Peaches?
Posted in Food and..., tagged #365Ways, #365Ways2021, food, inspiration, Thoughts on July 13, 2021| Leave a Comment »
We bought a metric ton of peaches at Costco (not literally, but it can feel like it). My plan? Make this wacky, physics-defying dessert:
This Puzzling Dessert Calls for Peaches and Physics – Gastro Obscura
Reality? It’s Tuesday, the peaches are too soft for this, I think, and we’re already making scallion cakes tonight. Maybe next time.
Instead I’m going to try this Bittman sorbet recipe because it sounds delicious, but also because it means I can just slice everything up and freeze it until I’m good and ready.
Super-Simple Sorbet – The New York Times
Unless I come up with another idea between now and later. Like… grilled peaches with lime and maple syrup, peach pie, roasted peach halves with cinnamon crumble on top, stewed peaches with cinnamon, lemon and cardamom, peach salsa, savory peach-lime chutney, or…?
I might be hungry.
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Chilling
Posted in Food and..., Other, tagged #365Ways, #365Ways2021, food, home, magic yogurt on June 16, 2021| 3 Comments »
Today is Fridge Day. As previously mentioned, Mr Man and I were unlucky enough to need a new fridge, but ! fortunate in that we were able to find a replacement that would arrive before Fall.* The replacement is being delivered sometime in the next couple of hours, so we’re getting ready.
Step 1: empty the old fridge
Step 2: marvel at the ancient relics to be found therein!
yes, that fish label says 2012!
The old fridge has a very deep deli drawer and things could, and did, obviously, get lost in there. Like these Riviera yogurts from 2016 that somehow (incredibly!) still look 100% edible five years later. How?! (Magic, that’s how.) Or the mint vodka I made lo those many years ago (that’s code for I have no idea how old it is).
It’s true that best before dates are food quality guidelines, rather than “you will absolutely, positively die if you eat this even one minute after this date” warnings, but even so, I’ll skip the decade-old fish.
Everything that can be composted/recycled was. The dining room is full of coolers and insulated bags. Drawers were emptied, shelves cleared, and sacrifices to the Appliance Gods were made in the usual fashion.
Now we wait.
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Photo by Whitney Wright on Unsplash
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* I’m not kidding about this timeline, as you will know if you have had to purchase a new appliance lately. Supply chain issues from computer chips to shipping bottlenecks are rampant these days, but it will all get sorted out… eventually.
Consider the PB&J
Posted in Food and..., Likes, tagged #365Ways, #365Ways2021, childhood, family, food, lunch on June 9, 2021| Leave a Comment »
Some of my food choices have not made the transition to adulthood. Lightbulb fried salami. My Kraft Mac & Cheese and ramen habit.* Fruit Loops when I could get them, which was once a year or less (it was a good rule, parental units, but don’t think I’m over it! 😉
But some have.
Consider the peanut butter and jelly sandwich.** Is it a perfect balance of densities, sweet and savory, carbs, protein and flavor? Crunchy or smooth, with your choice of fruit flavors. Spark it up with homemade bread if you’re into that sort of thing. And so easy to assemble!
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* What? Alternate days, it was all perfectly reasonable.
** Am I posting this because it’s lunchtime, because I enjoy reminders of my often unconventional culinary childhood, or because I want to remind my mother that a PB&J is a terrific option for those days when lunch seems like a lot? Let’s go with all of the above.
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New Growth
Posted in Food and..., tagged #365Ways, #365Ways2021, family, food, keeping it together, Spring on March 23, 2021| Leave a Comment »
Yesterday’s post has me thinking of Spring.
Maybe I should be thinking about new projects and ways to be productive, but I’m about to go get a Covid test and I’ve got work to do and it’s lunchtime, so instead I’m thinking about food.
Today that means I’m thinking about stuffed grape leaves. Our neighbor has a grapevine that has reached out to us and now covers a significant part of the fencing in the back. The vine is starting to bud and soon we’ll have new growth.
My culinarily-talented brother gave me this recipe years ago. I love citrus so I serve these with egg-lemon sauce, but adjust as you like.
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Stuffed Grape Leaves
2 lb. ground lamb
1 large onion
⅓ cup tomato paste
½ tsp. each thyme, basil, garlic powder
1 tsp. each oregano, dillweed, salt
1 cup cooked rice
1½ oz. Pernod
Grape leaves (canned or bottled)
- Dice onion and sauté in a little butter until tender. Add tomato paste, then lamb, stirring constantly as it cooks.
- When lamb is almost cooked through, remove from heat, add spices, then stir in rice and Pernod.
- Drain excess fat and refrigerate until use.
- To assemble, lay out a grape leaf with the stem pointing toward you. Place a spoonful of stuffing at the bottom of the leaf, and roll leaf around it, working away from you. Tuck in the sides of the leaf as you go.
- Heat in microwave for a minute or two just prior to serving. May be dressed with fresh lemon juice or egg-lemon sauce.
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Summer Snapshot
Posted in Food and..., Likes, tagged #frostyadultbeverages, #summer101, #ThingsILike, #thingsthatmakemegonom, food, garden on July 16, 2018| Leave a Comment »
Tonight’s dinner:
pasta with citrus shrimp and French sorrel, Swiss chard, lemon thyme, basil, garlic chives and cherry tomatoes from the garden.
This is about the extent of our bounty so far. It may have been 94F today but it’s still Canada, the growing season starts late and ends early. Still fun!
The astute observer may also have noticed a bright splash of color in the background. That’s my favorite new summer beverage, Ace Hill’s grapefruit Radler. So, so much nommity goodness!
/yeah, I’m buying it by the case
#noregrets!
My Favorite Chocolate Cake, Now, Even Better!
Posted in Favorites, Food and..., Likes, tagged #fuelforwriters, #UniTheUnicornCake, awesome, baking, cake, food, fun, inspiration, recipes, yay on July 7, 2018| 4 Comments »
This is the latest version of my favorite chocolate cake recipe. It has been used (extensively) for layer cakes, sheet cakes, and cupcakes. Why a new recipe? With tweaks to the fat portion of the ingredients, this version has even more flavor (sorry, Canada, flavour), than the original, and is still simple, easy and quick to make. Oh, and if you happen to forget the butter and coconut oil in the microwave, this works as a fat-free recipe too. Ask me how I know;) I’ve also included an updated frosting recipe, because that’s what friends are for. It’s metric, because these days, that’s how I roll.
I like it. I hope you do too!
Truly Excellent Chocolate Cake, v. 2.0
Cake:
2 C. sugar (400g), half white, half brown
2 C. all-purpose flour (250g)
3/4 C. cocoa powder (88g)
2 t. (11.5g) baking soda
1 t. (4.3 g) baking powder
½+ t. (5g) kosher salt
2 eggs
1 C. buttermilk (or 1 scant cup milk, warmed with 1 T. white vinegar)*
1 C. coffee
2.8 oz. (80g) butter, melted
1.16 oz. (33g) coconut oil, melted
2 t. vanilla
1. Preheat oven to 350F. Prepare one 9″ x 13” pan, two 8/9” cake pans, or 24 standard muffin tins, with butter and flour/cocoa powder or line with parchment paper (a lot less trouble).
2. Mix sugar, flour, cocoa, soda, powder and salt in a large bowl.
3. Add remaining ingredients, beat for 2 minutes.
4. Pour into baking pans and bake until tester comes out clean (30-35 minutes for cake pans, 35-40 minutes for large pan, or 22 minutes for cupcakes).
5. Let cool 10 minutes and remove from pan. Frost when cool.
* Note: I usually make a cup of coffee in a 2C glass measuring beaker, then add the vinegar and fill up to the two-cup line with milk. Voila!
. . . . . .
Buttercreamcheese Frosting:
100g butter, softened
160g cream cheese, softened
560g powdered sugar
pinch of salt, to taste
~½ t. vanilla
2 T. lemon juice, or some combination of lemon, orange juice concentrate, milk, cream, and/or Grand Marnier; this is the flavoring portion so tweak at will!
1. Cream butter and cheese together until whipped smooth, fluffy and white (can take up to 5 minutes but it’s worth it).
2. Sift powdered sugar, add to butter mixture in two parts, blend.
3. Add flavorings and beat another ~3 minutes until smooth, light, and spreadable. Adjust liquid as necessary to reach desired thickness.
Works well for anywhere you need a mostly white frosting, and colors well. Just ask my friend Uni the Unicorn!
Uni the Unicorn was a present for a six-year old’s birthday: Six layers of chocolate cake with buttercreamcheese frosting, a little marshmallow fondant for the eyebrows, and magic!
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