Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts

Wednesday, June 28, 2017

Strawberry Ice Cream #recipe for the 4th! from @DarylWoodGerber

Strawberry Ice Cream



I love ice cream. I especially love fruit-flavored ice cream. And I love ice cream on the Fourth of July! 

What could be better than something red and white for dessert? If you want, you could adorn this ice cream with blueberries! Yum!  Even add stripes of blueberry sauce!


I found this recipe on The PioneerWoman recipe site.

As much as I’d love to tell you everything she wrote…(she’s charming - for example:  “I try to decide if I can make ice cream this early and keep my grubby paws off of it before the guests arrive.”  LOL)…

This has to be my post. My words. But I’m right there with her. I made this ice cream last week, and it’s been really difficult not to eat the whole container myself!

Funny story: I remember a time years ago when my husband walked in on me around breakfast time. I was in the kitchen and in my swimsuit. I like to exercise before breakfast.
I had the freezer open.

He said, “Honey, what are you doing?”

I whipped around, caught red-handed. I was holding a gallon of ice cream and I had a spoon in my right hand. On the spoon – a big hunk of vanilla ice cream.

“Um, I’m eating medicine,” I said sheepishly.

“Medicine? Is that what it’s called?” He roared.

From that point on, we always called ice cream medicine. I do believe it could be. It makes me calm. It makes me smile. It makes me feel good all over.  Medicine, pure and simple.

What do you call ice cream?

FYI, the recipe on Pioneer Woman recipe was double the one below, plus she used 9 egg yolks for her recipe. I cut her recipe in half and only used 4 egg yolks. It turned out beautifully!



STRAWBERRY ICE CREAM

1 ½ cups half-and-half
1 cup sugar
1 whole vanilla bean
4 whole large egg yolks
1 ½ cups heavy cream
2 cups strawberries, hulled and rinsed
1 tablespoon sugar


Stir together the half-and-half and 1 cup sugar in a medium saucepan over medium-low heat. Split the vanilla bean, scrape out the caviar, and add it to the mixture. (The insides of a vanilla bean are really weird looking – like ants. So cool!)




Heat the mixture until it's hot but not simmering or boiling. (Takes about 8-10 minutes, so be patient.)


In a large bowl, beat the egg yolks vigorously with a whisk until they start to lighten in color, about 2 minutes. (I didn’t really notice them lighten, but I whisked  for 2 minutes.)





Next, grab a ladle of the hot half-and-half mixture and very slowly drizzle it into the bowl with the egg yolks, whisking the whole time. (Per the Pioneer Woman – “the purpose of this is to temper the egg yolks and bring them to a good temperature before adding them to the pan.”)


Pour a second ladle of hot half-and-half mixture, making sure to whisk the whole time.


Pour the tempered yolks into the saucepan with the rest of the half-and-half mixture and stir gently with a wooden spoon for 2 to 4 minutes, cooking it slowly until it's thick enough to coat the spoon.  (Mine didn’t coat the spoon, but I did cook 4 minutes. I’m not sure why a wooden spoon is necessary, but I obeyed the direction.)



Pour the thickened liquid through a fine mesh strainer and into a clean bowl. Discard the vanilla bean husk. Add the heavy cream to the bowl and stir gently to combine. Refrigerate this mixture for 2 hours, or until chilled. 




Just before you’re ready to remove the cooled mixture from the refrigerator, combine the strawberries and 1 tablespoon of sugar in a blender. Puree until smooth. Pour the pureed strawberries into the chilled custard mixture and stir.  IT’S SO PRETTY!








Now pour this mixture into your ice cream maker (I use a Cuisinart – love it!). My process takes 25 minutes.




Freeze the ice cream according to directions. (If you make the Pioneer Woman’s amount, you might have to do it in two batches, depending on the size of your ice cream maker.)

After it freezes, transfer it to a freezer-safe container and freeze it for at least 4 hours, or until frozen firm. 


So pretty, so festive, so delicious! I didn’t eat it all myself. I couldn’t bear the guilt!






Savor the mystery!

*
Friend Daryl and Avery on Facebook
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Plus check out my website.



A DEADLY ÉCLAIR, the 1st in the French Bistro Mysteries, is coming November 2017. Can Mimi clear her name before the killer turns up the heat? Click here to order.










GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
The Wild West Extravaganza has come to Crystal Cove.
Click here to order.









FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Click to order.










GIRL ON THE RUN
a stand-alone suspense
When a fairytale fantasy night becomes a nightmare, 
Chessa Paxton must run for her life...but will the truth set her free? 
Click to order




DAY OF SECRETS

my new stand-alone suspense
A mother he thought was dead. A father he never knew. 
An enemy that wants them dead.
Click here to order.





Wednesday, June 21, 2017

Shredded Zucchini, easy side dish #recipe from @DarylWoodGerber



I love an easy meal. Especially when I'm doing revisions on a book and my mind is mush by dinner time.  (I'm working on the second French Bistro Mystery, Soufflé of Suspicion! So much fun!)  

I love an easy meal especially when it's really hot outside. And it's been hot in California. We are in triple digits this week! Yipes! 

I like an easy meal that doesn't require the oven to be on for hours. 

I like an easy meal that is light and doesn't make me feel as if "I ate the whole thing."  Remember that commercial?  (Alka Seltzer)

So here's my easy meal:

I've really been getting into white fish lately. I buy it frozen at Costco. Atlantic cod, Pacific cod (my favorite), Mahi-Mahi. They're all flavorful and cook easily. The Atlantic cod prefers to be baked. It's quite flaky. The other two can go on the grill because they are really firm fish.

I've always been a fan of zucchini. There are so many good vitamins in zucchini. And you can add so many sauces and such to zucchini to change up the flavors. It almost works like pasta, when you think about it. Zucchini enjoys spices, too.  I use a variety of Penzey's spices on my zucchini. Sometimes I go simple with basil or oregano.  Occasionally I'll cook it with nutmeg. Oh, yes, nutmeg. It really brings out an exotic flavor!  Try it.

And now...back to my regularly scheduled program. Revisions.  Deadlines are looming. Ack! 


Zucchini side dish 

Serves 2

2-3 zucchini, rinsed and sliced  (A mixture of yellow and green zucchini is best for color!)
2-3 tablespoons butter
1 tablespoon Penzey’s Parisien spice (or spice of your desire, basil, rosemary, oregano, thyme or a mixture)
½ teaspoon salt
½ teaspoon pepper
2 tablespoons sour cream
2 tablespoons Parmesan cheese, shredded

Chop the zucchini with a food chopper so it’s small chunks. The smaller the better.

In a skillet, melt the butter over medium-high heat. Add in the zucchini, the spice, the salt and pepper. Stir for 3-4 minutes, allowing the zucchini to brown.

Remove from heat and plate. Top each portion with sour cream and Parmesan cheese.

So easy!






I made this with white fish. (Atlantic Cod). I get the cod at Costco in the freezer section.

White Fish Baked

Serves 2

2 portions of fish
1 tablespoon canola oil
½ teaspoon salt
½ teaspoon pepper
Chopped olives or parsley as garnish, if desired

Preheat the oven to 350 degrees.

To bake, wrap the fish in foil, drizzle with oil, and add salt and pepper. Seal the foil and set the fish in the oven for 20 minutes. Remove from oven and set the white fish on the plate.  Add a tablespoon of chopped olives or parsley for garnish (and color – cod can be so bland looking).

Add the zucchini side dish.





Savor the mystery!

*
Friend Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Plus check out my website.



A DEADLY ÉCLAIR, the 1st in the French Bistro Mysteries, is coming November 2017. Can Mimi clear her name before the killer turns up the heat? Click here to order.










GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
The Wild West Extravaganza has come to Crystal Cove.
Click here to order.









FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Click to order.










GIRL ON THE RUN
a stand-alone suspense
When a fairytale fantasy night becomes a nightmare, 
Chessa Paxton must run for her life...but will the truth set her free? 
Click to order




DAY OF SECRETS

my new stand-alone suspense
A mother he thought was dead. A father he never knew. 
An enemy that wants them dead.
Click here to order.