I tend to neglect my ice cream maker with a fair amount of frequency. It’s stored out in the garage freezer, so it’s not like I see it all the time to help remind me. Plus, it seems like some of my previous ice cream/sorbet experiments have not blown me away.
Enter this Blood Orange and Cardamom Sherbet…Blown away!
So creamy, pretty much ice crystal free, and a not too sweet, but with a totally dessert-like flavor. And such a pretty pink color. It reminds me slightly of my beloved, gone-but-not-forgotten Grapefruit Sorbetto at Cafe Pallino. I think I am going to try sherbets more often (mostly fruit juice, but also with cream), or at least make more custard-less style ice creams. I seem to have more luck with those types — in terms of texture. Luckily, all of my ice cream maker experiments have tasted delicious.
For this, I used Penzey’s cardamom seeds but Savory Spice Shop also carries them. You could just as easily use 4-5 cardamom pods, smashed, to steep with the cream. Or, if you have neither, skip it all together and go for more of a Blood Orange Creamsicle . . . → Read More: Blood Orange and Cardamom Sherbet
Everyone seems to have loved this week’s French Fridays with Dorie recipe and I was no exception. Although, as someone who kind of feels like they over-indulged a bit during the holidays, I was not super enthusiastic about making a pasta dish filled with cream, cheese, and well…pasta. So, I changed it a bit.
The easiest swap was wheat pasta for the regular (a substitution that I make a lot), the second was skipping the cream – and not just because I was too lazy to go to the store. There’s already marscapone cheese in there, so I thought that, along with the Parmesan would be enough to make it creamy. Not to mention that this pasta dish is cooked kind of like a risotto (hence the name) and the liquid is not drained, so the starchy pasta broth would help it all bind together as well.
I also added some chopped kale and a bit more cheese (hey! because I skipped the cream!) and I think it turned out fairly well. It’s still extremely creamy, cheesy, and satisfying, if a little less French, I guess.
Here’s a link to everyone’s Dressy Pasta Risotto . . . → Read More: FFwD: Dressy Whole Wheat Pasta-Kale “Risotto”
I have a confession – I usually have to go ask a produce person if the item I’m holding in my hand is a turnip or a rutabaga. Up until about 10 years ago, I thought a parsnip was a turnip. In fact, before I even posted this, I double-checked to make sure that I used rutabagas when I made this dish. Yep. It’s all good. Whew!
Last year, the cookbook, Roots: The Definitive Compendium with more than 225 Recipes by Portland-based Diane Morgan came out and I was very excited to get a copy right away. This is one of those cookbooks where every other page will be folded down or have a post-it on it marking a recipe that you just NEED TO TRY. It’s seriously such a great fall and winter cookbook to look through and make stuff from – if you don’t already, you should really try to get yourself a copy! Need more convincing? Two words: carrot margarita.
In addition to a unique root vegetable cocktails, there’s also many, many recipes for the . . . → Read More: Cooking with Roots: Rutabaga Hash with Onions and Crisp Bacon