When life gives you lemons, you squeeze them and make something good.
I have a list of recipes to work on and post for the remainder of the summer. I’ve never had a list like this before. Planning ahead is totally unlike me, but my brain capacity seems to be diminishing by the day. And ideas come to me as quickly as they fade. Lemonade was not on the list for this summer. Until last week, when we found a pile of lemons on our doorstep. Read more
I am an herb killer. I’ve followed tips here and there without much luck. I don’t have an outdoor space to grow herbs, and my indoor herbs are far from thriving. Even the herbs I buy from the store seem to have a 2-day lifespan leaving me completely defeated. After digging some more, I came across Simply Recipe’s tip. Cut the stems of the fresh herbs as you would flowers. Place in a glass with about 3/4″ water. This is key—cover with a bag (I use the leftover bag I bought the herbs in) and place in the fridge, changing the water every couple of days. Talk about thriving—my cilantro and mint has never been happier. Side note—the fresh basil stayed on the counter, bag-less and is quite happy. How do you save your fresh herbs.
I’m pretty sure I’ve signed up for every last Martha Stewart email there is. It was a good idea at first. Until opening up my email in the mornings turned into stress due to the sheer amount, and the delete button became the only thing that looked appetizing. The ding is both a blessing and a curse. Read more
I learned a tip for keeping pesto bright green from a cooking class I took last fall. Blanch basil for about 30 seconds, then immediately plunge into an ice bath. Proceed with your normal pesto making. It really does work!
Can I tell you something? This Food Matters Project is changing my life. We are trying a new recipe every week. It’s quite a miracle. If I actually made New Years resolutions, this would be one of them. It’s also cleaning up our diet. Our meals are more focused around vegetables that, might I add, taste good. No, divine. This week was no different—Roasted Red Pepper Pesto. Fingers dirty. Playing with food. Peeling off red pepper skin. I was in little girl heaven. There’s something beautiful about holding the food you make. Turning it into something palatable. I felt like an artisan. Read more
So excited to finally share what I’ve been concocting this week! I’m guest posting over at Baking with Basil, so you’ll have to head on over there to get the full scoop, pun intended. But first—can I tell you that this ice cream tastes absolutely incredible despite what you may be thinking. And the lemon wafer cookie just puts it over the top. Basil. Who would of thought? Thankfully, Brooke had faith in me. She is one brave lady! While you’re there, stay awhile and check out all of her great recipes. Bon Appetit!
In a heavy bottomed sauce pan, combine milk puree, half and half, heavy cream, 1 cup of sugar, and salt. Whisk to combine. Give it a little taste to make sure you have enough salt.
In a bowl, whisk together egg yolks and 1/4 cup of sugar.
Over medium-high heat, heat milk mixture until sugar dissolves and begins to simmer. Slowly pour about one cup of the simmering milk mixture into the egg mixture, whisking constantly to temper the eggs (a.k.a. cook the eggs without scrambling them). Add egg mixture to sauce pan, stirring occasionally for about 5 minutes. Turn heat off. Add vanilla extract.
Pour mixture in a large bowl. Cover and place in fridge to cool, about 3 hours. To speed up the cooling process, place bowl in an ice bath in the fridge, or place in the freezer sans ice bath.
Once mixture is cold, make ice cream according to your machine’s instructions.
Serve with a lemon wafer cookie (purchase at Whole Foods) and a sprig of basil if you wish.