Monthly Archives: July 2017

Honey-creme fraiche ice cream

Makes 3 cups

  1. 1 cup half-and-half
  2. 4tb honey
  3. 1 egg + 1 yolk
  4. 1/3 cup sugar
  5. 1 cup creme fraiche
  6. 1tsp vanilla extract
  7. 1tb vodka
  • Bring 1-2 to a simmer. Temper 3-4. Add 5-7. Cover and chill 4-24 hours.
  • Proceed with ice cream machine directions. Cover and freeze for 8 hours. Lasts 1 week.
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Peruvian ceviche

Serves 12

  1. 3lb whitefish, cut into 1/4in pieces
  2. 2tsp salt
  3. 1 cup fresh lime juice
  4. 1 yellow bell pepper
  5. 1 small red onion
  6. 2 serranos
  7. 2 garlic cloves
  8. 1 cup cilantro
  9. Chips
  • Separately, toss 1-2 and 3-7 and chill for 10-20 minutes. Toss together with cilantro, rest for 5 minutes and serve immediately with chips.

Brown sugar berry shortcakes

Serves 6

  1. 24oz or 4-1/2 blueberries, blackberries and raspberries
  2. 8oz or 1-1/2 cups strawberries
  3. 3/4 cup brown sugar
  4. 10oz flour
  5. 1tb baking powder
  6. 1/2tsp salt
  7. 10tb butter, 8tb chilled in 1/2in pieces and 2tb melted
  8. 1 egg
  9. 3/4 cup sour cream
  10. 2tb sugar
  11. 1 cup cream
  • Toss 1-2. Set aside 2 cups, add 5tb brown sugar and mash with a potato masher. Add back to whole berries and rest for 30 minutes.
  • Meanwhile, pulse 3tb brown sugar and 4-6 in processor about 15 times or until sugar no longer clumps. Pulse in chilled butter until texture resembles coarse meal, about 7 times. Mix egg with 1/2 cup sour cream and fold into mixture. Knead by hand lightly until dough comes together, use a large #10 ice cream scoop to divide dough into 6 mounds, brush with melted butter, sprinkle with sugar and bake on the upper-middle rack of a 375 degrees oven for 25-30 minutes. Can be made 1 day ahead.
  • Beat cream with remaining sour cream and brown sugar to stiff peaks. Halve cakes, divide berries and cream and serve.

Strawberry rhubarb pie

Serves 8

  1. 2lb or 7 cups rhubarb, cut into 1/2in pieces
  2. 8-3/4oz + 3tb sugar
  3. 1lb or 3-4 cups strawberries, halved and/or quartered
  4. 3tb instant tapioca
  5. 2 9in pie crusts
  • Microwave rhubarb and 8-3/4oz sugar for 90 seconds. Stir and microwave for 1 minute or until sugar mostly dissolves. Mix in 1 cup strawberries and set aside for 30 minutes, mixing briefly after 15 minutes.
  • Drain rhubarb mixture, reserving juice. Add remaining strawberries to juice and cook on med-high heat until softened and reduced to 1-1/2cups, about 10-15 minutes. Mash (mixture does not have to be smooth) and add to rhubarb mixture along with tapioca.
  • Add 1 crust to a 9in pie plate, add filling and top with remaining crust. Brush with water and sprinkle remaining 3tb sugar. Cut 8 2in slits in a circle in crust. Bake on a lined baking sheet at 425 degrees for 25 minutes or until crust is set and starts to brown. Rotate sheet, reduce oven to 375 degrees and bake for 30-40 minutes or until crust browns and filling bubbles. Cool on a rack for 2-3 hours. Serve.

Blueberry marble bundt cake

Serves 12

  1. 546g sugar
  2. 18tb butter
  3. 3 eggs + 1 yolk, beaten together
  4. 425g flour
  5. 1/2tb baking powder
  6. 3/4tsp baking soda
  7. 1/2tsp cinnamon
  8. 1-1/4tsp salt
  9. 3/4 cup butermilk
  10. 2tsp vanilla
  11. 1tb lemon zest + 4tb juice
  12. 3tb low- or no-sugar pectin
  13. 10oz or 2 cups blueberries, pureed
  • Cream 387g sugar with butter. Add eggs in a slow, steady stream with beater running. Beat in 4-7 + 1tsp salt and 9-10 + 2tsp zest/3tb juice in 5 additions, beginning and ending with dry ingredients. Cover bowl with plastic and set aside.
  • Heat remaining sugar, salt and zest with pectin and 4tb blueberries, stirring constantly, until simmering, about 3 minutes. Set aside and let cool. Mix in remaining juice and blueberries and rest until thickened, about 8 minutes.
  • Add half of batter to a 12 cup bundt pan. Run back of a spoon over batter to make a 1/2in deep track. Fill with half of blueberry mixture and fold into batter with a butter knife. Repeat and bake at 325 degrees for 70 minutes. Cool in pan for 10 minutes. Transfer to rack and cool for 3 hours. Serve.

Stuffed tomatoes

Serves 6

  1. 6 8-10oz tomatoes, about 3in in diameter
  2. 1tb sugar
  3. 4tb panko
  4. 4-1/2tb olive oil
  5. 1 onion, sliced
  6. 2 cloves garlic
  7. 1/4tsp red pepper flakes
  8. 8oz spinach, chopped
  9. 1 cup couscous
  10. Zest of 1 lemon
  11. 3oz or 3/4 cup gruyere
  12. 1tb red wine vinegar
  • Remove and reserve 1/2in off top of tomatoes. Transfer pulp to a strainer and reserve 2/3 cup juice, discarding solids; add water if needed. Combine sugar with 1/2tb salt, sprinkle in inside of tomatoes and drain for 30 minutes.
  • Meanwhile, toast panko in 1/2tb oil for 2-3 minutes and set aside.
  • Cook onion in 2tb oil for 5 minutes. Add 7-8 for 1 minute. Add spinach and cook until wilted. Add 10-11 and tomato water, cover, remove from heat and rest 7-10 minutes or until liquid is absorbed. Mix with 1/2 cup gruyere.
  • Dry tomatoes and tops and sprinkle with salt and pepper. Fill tomatoes with couscous mixture, about 1/2 cup each. Mix remaining gruyere with panko and divide over tomatoes, about 1tb each.
  • Place tomatoes into¬† a 13in x 9in baking dish along with tops (do not add tops back onto tomatoes) and bake at 375 degrees for 20 minutes. Mix vinegar with remaining oil, drizzle over tomatoes, replace tops and serve.

Basil salad vinaigrette

Makes 1-1/2 cups and dresses 2 quarts salad greens

  1. 3/4 cup olive oil
  2. 2 cups chopped basil
  3. 4tb red wine vinegar
  4. 4tb water
  5. 1 shallot
  6. 1 clove garlic
  7. 2tsp mustard
  • Heat 4tb oil with 1 cup basil on medium heat until bright green, about 3 minutes. Set aside for 5 minutes.
  • Process 3-7. Add and process remaining oil and basil-oil mixture. Add and process remaining basil.