By mlb, on August 16th, 2010%
This was a revelation in my ice cream making adventures. You see, I already had the cream but I also had only fat-free milk at home. And I was too lazy to go to the store and get some whole milk. Well, I thought, it might be weird anyway because of the sesame oil, so I should just make it with fat-free milk and see what happens. It’ll be an adventure!
Because it was an adventure, I chose to make a half recipe from the original recipe I came across in Food & Wine Magazine. I also halved it because that recipe used 8 egg yolks, which I have a problem with on a completely non-rational level. Eight egg yolks = crazy. A half recipe using only 4 egg . . . → Read More: Sesame Ice Cream
By mlb, on August 1st, 2010%
So first of all, I redesigned my blog a bit. I had been meaning to for awhile, but I kept putting it off and only thought about it when I was at work, or at the store, or driving, or some other time when it was impossible to actually redesign it. That said, it is a work in progress, as I’ve already managed to break all my links. So, if I linked to you in the past, I probably will again. Just not right now.
Okay, this is a great peach tart! It can also be as easy as you’d like it to be. Instead of using the crust recipe below, I defrosted a ball of pie dough in my freezer (Dorie Greenspan’s awesome pie crust recipe from Baking: From . . . → Read More: Peach and Rosemary Tart
By mlb, on May 31st, 2010%
Well, we celebrated Memorial Day with an old-school Chinese-American feast. Yes, weird. I know. I was just in the mood to make fortune cookies. And once you are making fortune cookies, you start to look for recipes online like Moo Goo Gai Pan and Vegetarian Egg Rolls. The Moo Goo Gai Pan was really good — added grated carrot, garlic tops, snow peas, and doubled the mushrooms (shiitake & cremini). It reminded me of going out for Chinese food when I was little. I think I always got the MGGP.
The egg rolls were good too, but I probably don’t have to make those again. I can think of other things I’d rather pan-fry — this is, after all a world where my pan-fry experiments are very limited. So, . . . → Read More: What’s My Fortune, Cookie? (PS: I Think You’re Tame…)
By mlb, on May 25th, 2010%
This was really tart and good. It makes me wish the weather was a bit warmer, but even in the rain and the 50+ degree temperatures, it’s still a great way to end a meal. This took about 6 lemons — but mine were not super juicy.
I also used half regular sugar and half vanilla sugar. I think that it added a really nice background flavor.
Sorbetto di Limone (Lemon Sherbet)
Adapted from a recipe by Jaime Oliver, in Jamie’s Italy
1 cup sugar
1 cup water
1 cup lemon juice
zest of 1 lemon
1 heaping tablespoon mascarpone cheese
You can make this with or without an ice cream maker. I have one, so I used it. If you don’t have an ice cream maker, put a container in the freezer to chill.
Put the . . . → Read More: Sorbetto di Limone (Lemon Sherbet)
