Hear me out: I acknowledge global warming. I am sitting in my apartment with two fans on glued to this chair and have ice cubes in my cheeks like a squirrel hoarding nuts. Did they say global humidifying is upon us as well, or is it just these couple of days we’re having in the hellishly hot tri-state area?
Fresh-mint infused ice cream flavors have grown up quickly from the esoteric awe they might have once induced. Now that Ciao Bella even makes a fresh mint chip ice cream, it’s no longer the domain of chefs and home cooks, either. Fresh mint leaves are a world of difference from the minty mint chip flavor we grew up with (read: peppermint oil); it’s kind of one of those delightful twists on a flavor that you didn’t even know needed improving. … Read More
me (not Steve) grating zest into a not-so-authentic crust Don’t get me wrong: I’ve nothing against the venerable institution that is Steve’s Authentic Key Lime Pies. There is no contest — key lime pie greatness has been said for, and I couldn’t tell you of a better way to spend an afternoon than to go down to the waterfront in Red Hook and sit on the picnic table outside the old warehouse where the key lime pie magic happens and … Read More
Is there anything you can do with rhubarbs except make pies and jams and jellies, often in combination with a sweet red fruit? The world may never know. I’m not in any mood to find out myself, because before this I was a virgin to making the classic rhubarb pie. Okay, maybe I still am, since I chose cherries as its pie partner. They just looked so fresh and plump and made me want to buy more than I could … Read More
Bartenders all over the city have been loving the lychee, so why can’t I? Especially in the summer months, when cool, juicy and sweet flavors rule. And especially when Sugar High Friday, the dessert food-blogging event created by The Domestic Goddess, is calling this month’s challenge theme “Shades of White”, hosted by Seven Spoons. I’m not sure exactly what shade of white the lychee is. It begins much more white fresh than it looks canned, which is a slight shell-pink … Read More
Because I had such a frustrating time finding the “ultimate” coffee ice cream recipe in cookbooks and online, I decided to share the pastiche of my findings in one neat recipe. Following the cues for premium ice cream in my machine’s booklet, which is usually a more custardy, denser variety that uses egg yolks and/or whole eggs, I added a touch of fresh (strong) brewed coffee, and an optional scatter of dark chocolate chunks.
Thanks to everyone who offered delicious and wacky ice cream flavor suggestions on my last experiment with white pepper ice cream. I apologize, however, that I haven’t gotten around to trying any of them because I’ve been drunk on this bourbon-drenched one. Sweet, creamy and simple, this was my kind of ice cream — or nightcap?
I got an ice cream maker. I was watching the episode of Good Eats all about premium ice cream and how simple it was to make, and the next day I ran out to buy an ice cream maker. For $50 I’ll never have to go to the corner bodega to grab a pint of Haagen-Dazs again — sweet. The first batch, a basic vanilla ice cream made from the recipe in the Cuisinart machine’s instruction booklet, was refreshing, sweet, … Read More
Warning: this post contains graphic images not suitable for children under 17 Who had time for Valentine’s Day in the middle of last week? Not I. I’m not the only person I know who’d opted to postpone Valentine’s Day to a more convenient night this year. But even though I had a long weekend, things kept popping up; people from out of town kept coming to town; there was nothing romantic about Chinese New Year; and then the whole thing … Read More
The other day my co-workers and I polished this off so quickly that I didn’t even get to snag a picture of the thing. The problem was, I didn’t think to take a picture of it; it was unexpectedly good. So good. Good good good good good. And good for you. I had no such aspirations for it. I don’t recall ever trying to make banana bread before, and I have one highly underdeveloped sense of baking, as seen in … Read More