Friday, July 30, 2010
This is kind of a deconstructed guacamole (yes, I have been watching a lot of Top Chef): diced tomato, avocado, jalapeno, and onion are tossed in a lime dressing. And just to make it different, the recipe also calls for some black beans and yellow pepper. If you can get local tomatoes, try out the yellow ones... they are so sweet and tasty. This is one of those recipes where you can easily play with the quantities to suit your tastes (I used less jalapeno and onion than the original, and also added some fresh cilantro).
Saturday, July 10, 2010
This honestly wasn't the easiest ice cream I've ever made, but it was definitely best. There were lots of mixing bowls involved. It required making both a custard and caramel on the stove top. It took forever to chill the mixture before I could put it in the ice cream maker. But I'd do it all over again-this was crazy delicious.
Here's a tip for you other caramel-making novices: when you add the cream to the sugar, keep the heat at medium. It bubbles like crazy, so I made the mistake of turning the heat down a little bit, and the caramel siezed up. I
We just ate this by itself, but I think it would be amazing scooped on a brownie or alongside some apple pie.
Thursday, July 8, 2010
Tonight's blog post is a new favorite of ours, portobella burgers! Since the farmers market opened over a month ago, I've made it a point to stop by the local mushroom guy's booth every week and buy some fungus. Usually it's the oyster / shitake blend, sometimes its the giant portobella caps. We made these a few weeks ago and sadly didn't take pictures (we do that a lot), and they were so good that we knew we'd be making them again. The portobellas are nice and meaty and the combination of the dijon mustard, swiss cheese, and avocado is quite tasty! I suggest anyone who's afraid of mushrooms, or isn't so sure they like them, to try this recipe, it's a guaranteed thumbs up.
We needed a side dish and what better side is there with a burger than french fries? I've made these a couple times, and I'm a big fan. They couldn't be easier to make, and are quite tasty with just salt and pepper. You could go nuts and add all kinds of seasonings to them, but we'll stick to the tried and true recipe here. The trick is to soak the fries in water before you bake them, it has something to do with the starches and helping them cook better, I don't know, but I know it works! Hey, I read it in Cook's Illustrated, and I'll believe anything they tell me. ;)
Tuesday, July 6, 2010
It's supposed to be scorching hot all week, so give this one a try.