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Portland, Oregon food blog with many years worth of recipes, restaurant features, and food photos.


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Rhubarb Crisp with Sage, Rosemary & Thyme Ice Milk

rhubarb crisp

Oh my this was good. I messed around with the recipe a bit, mainly I made a 1/2 recipe of the rhubarb and a full recipe of the topping! Mahahahahaha — (that was an evil laugh).

I only had two rhubarb pieces which weighed 12 oz. That was my main reason for making a half recipe. But when I got it all mixed up, I found that I could just fill up 4 ramekins. So, I figured I would need almost all the crumbly topping of the original recipe. Right? Yes, exactly.

Recipe below is the full recipe, halve, double or quadruple as needed.

Rhubarb Crisp w/ Crunchy, Crumbly Walnut Topping
Adapted from Bon App├ętit magazine
24 ounces fresh rhubarb, trimmed, cut into 1/2-inch pieces (about 5 cups) — this is about 4 pieces
2/3 cup sugar
2 tbsp all purpose flour
1 tbsp unsalted butter, melted
1/2 tsp grated orange peel
1/2 tsp ground cinnamon
1/2 tsp vanilla extract

Crumbly, Crumbly Topping
2/3 cup (packed) golden brown sugar
1/3 cup chopped toasted walnuts
1/4 cup all purpose flour
1/2 tsp cinnamon
2 tbsp unsalted butter, melted


Preheat oven to 375 degrees F. Mix all rhubarb ingredients in large bowl to combine. Divide mixture among four to six 1-cup . . . → Read More: Rhubarb Crisp with Sage, Rosemary & Thyme Ice Milk

The Best Thing I Have Ever Made with My Ice Cream Maker


Strawberry Frozen Yogurt! What’s that? You say it’s September? You say, “Isn’t Strawberry Frozen Yogurt kinda silly in, uh, September? You know, like 2 months after berry season?”

Yeah. So what’s your point? I managed to find some strawberries at Trader Joe’s a couple of days ago, was just walking by and I smelled them and man, did they smell good. So I bought them and then they sat for a couple of days. Then they got moved into the fridge for another day or two because they were getting pretty ripe and NO ONE was eating them. And then yesterday they turned into delicious and amazing strawberry frozen yogurt. I am just kicking myself for not making this earlier in the Summer.

If you can still find berries by you and you have an ice cream maker, you must do this!

Strawberry-Vanilla Frozen Yogurt
16 oz fresh strawberries, washed and halved
2/3 cup granulated sugar
1 tbsp Chambord or other fruit liqueur
1 tsp fresh lemon juice
2 cups low-fat vanilla yogurt
1/2 tsp vanilla extract
1 ice cream maker


Take your berries and add them to a pot with the liqueur, sugar and lemon juice. Heat over medium heat until the sugar melts, . . . → Read More: The Best Thing I Have Ever Made with My Ice Cream Maker

A Cool & Tasty Treat: Basil Ice Cream


For the fourth we grilled burgers and I made potato salad and peach/tomato gazpacho. I’ll post the gazpacho tomorrow. But today? It’s the ice cream.

I picked some basil from the garden and whipped a batch up. The basil flavor is very subtle so I also added a bit of vanilla. The steeping and the blending gives it a pretty, pale green color. The end result is an ice cream that was really pretty good!

I forgot to make it the night before, my typical practice, so I stored the pre-frozen custard in the freezer for about 45 minutes to chill it enough to load in my ice cream maker.

Basil Ice Cream
Recipe from Gourmet magazine
2 cups whole milk
3 tbsp chopped fresh basil
1/2 cup sugar
4 large egg yolks
1/2 cup well-chilled heavy cream
1/2 tsp vanilla


Bring milk, basil, 1/4 cup sugar, and a pinch of salt to a boil in a heavy saucepan, stirring, then remove from heat and let steep 30 minutes.


Transfer to a blender (reserve saucepan) and blend until basil is finely ground, about 1 minute.


Beat together yolks and remaining 1/4 cup sugar in a medium bowl with an electric mixer . . . → Read More: A Cool & Tasty Treat: Basil Ice Cream

Peach & Thyme Sorbet: It’s Very Good!


This is intensely peachy and lightly thymey. It’s a great summer treat. I can’t believe how much I love my ice cream maker. It does so many things — gelatto, ice cream, frozen yogurt, sorbet and even frozen drinks. What can’t it do? Fine. It can’t knit a blanket. Whatever. Who wants to eat a blanket anyway?

I used chardonnay in this recipe but water will work just fine. I just happened to have an open bottle of wine on hand. The basic recipe is from the Ultimate Ice Cream Book, which is really coming quite indispensable around the house. You can peel the peaches if you like, but I think the flecks of darker color makes it look all pretty.

Peach & Thyme Sorbet
1 1/2 lb peaches, pitted and slices (4-5 peaches)
1/2 cup Chardonnay or similar white wine (or water)
1/2 cup sugar
1/4 cup light corn syrup
juice of 1 lemon (or a bit less if your lemon is super juicy)
1/4 tsp salt
2 tsp fresh thyme leaves


Combine the sugar, wine and corn syrup in a small pan. Place over medium heat and stir until the sugar dissolves. Boil without stirring for 1 minute. Remove from heat and allow . . . → Read More: Peach & Thyme Sorbet: It’s Very Good!

SHF21: Blueberry Bouteille Call Sorbet


Here is my entry for Sugar High Friday 21: Ice, Ice baby, hosted by The Delicious Life. And if you haven’t seen the original posting you really should. It’s very funny.

My original plan was to make nutella gelatto but I altered that plan when I had some extra blueberries lying about and jwa posed the question, “Do we really need nutella gelatto?” I replied, “Yes, of course we do,” but after a little more thought, decided to go with the healthy option. Although, I think it’s a little suspect when the person who just made a pineapple upside-down cake questions my nutella gelatto plan — but I suppose that’s a moot point now. I just thought I’d point it out.

One thing I do really love about this sorbet, though, is that it is so simple. Fruit + liquid + sugar + a little lime juice. That’s it. And, in using so few ingredients, the blueberries really stand out in this sorbet.

For the liquid, the original recipe called for water. This is where the Je Mange la Ville adage, “Why use water when you can use wine?” kicked in. I was thinking of using a zinfandel but we . . . → Read More: SHF21: Blueberry Bouteille Call Sorbet