Archive for ‘Cream’

June 1, 2012

New Adventures | Charlotte and Olivia’s Ice Creams

I went with a friend to my very first Meet Up.  Which, to be honest wasn’t something I would normally find within my range of regular activities.  But she tempted me with something: there would be ice cream.  And someone to give you some tips on making it at home.

She didn’t have to know that I have had a frozen ice cream maker bowl languishing in my freezer for a couple of months.  Or that I had, for some reason, an immoderate amount of Snowville Cream in my fridge.  That was just an extra reason that I should probably go.

Oh my.  Am I glad I did.

This unorthodox meetup was hosted in the lovely kitchen of  Jim Cushing, owner of  Charlotte and Olivia’s Sublime Ice Creams.  After introducing ourselves and chatting all things ice cream, Jim gave us an overview of how he makes an ice cream base

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October 5, 2011

Local Foods Week | Rabbit

 

Sometimes dinner is completely off the grid.  Tonight’s rabbit was an example of that.  Not purchased at a store or farmer’s market, simply gifted to me from generous friends who have local farmer friends.  The dinners, over two nights, could not have embodied the essence of local more than that.

Spot the backyard bunny. No, this was not dinner.

For the squeamish, let me tell you that a beautifully raised, local rabbit might strike you as tasting a whole lot like turkey.  For the more adventurous, it is light, meaty and absolutely delicious.  It is a protein entirely worth hunting down (albeit grocery shopping or the actual in-the-woods kind) to find responsibly-raised meat.

I wasn’t home last night and Hades took it upon himself to braise our rabbit with leeks and carrots and some decidedly non-local French vermouth.  He served it with warm red cabbage, beet and apple salad and a butternut puree.

I cannot begin to express my bitter disappointment at not being home for this meal.

Freakishly, there were leftovers. 

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June 24, 2011

Strawberry Week | Strawberries in Pimm’s with Basil Cream

This is PK’s contribution to Breakfast at Wimbledon.  The Championships are perfectly situated at the dawn of summer, and so strawberries and their best friend cream have become as important as the tennis.  It’s a very simple version of a late-June favorite, but with some lovely refinements.  Just drown the berries in Pimm’s, a handful of sugar, and a whisper of ginger.  Then steep the cream with freshly-snipped basil leaves, whip it lightly, and you’ve re-made an old favourite.

Henman Hill* Strawberries and Cream, Serves 4

4 c strawberries, halved or quartered or left whole if they’re lovely and small

handful of sugar

12 scrapes of a fresh knob of ginger (I used a microplane to get it very fine)

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June 2, 2011

Spargel Pasta | Asparagus in Cream Sauce

While I was in Germany and France last month, just about everywhere I went, sandwich boards proclaimed in German or French “Lust auf Spargel?” “Fin de l’Asperge!” And it seemed every bistro and restaurant had specials celebrating the edible spring perennial.  And truly, it is best savored when it is fresh and local.  I enjoyed a wonderful pasta dish at the Ratskeller in Munich my very first night and remember it wistfully.  With roasted tomatoes, tender asparagus and a drizzle of cream, this easy dish is a satisfying vegetarian meal, even for omnivores like myself.  There is a brief moment here in Ohio in the latest June or the earliest July, when the asparagus and the tomato harvests almost touch, those few precious days would the most wonderful time to enjoy this dish.

Spargel Pasta, serves 4

1 bunch asparagus

1 cup of small tomatoes or

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May 4, 2011

Ivory Coast via Brussels | Salmon with Saffron Tumeric Cream

I’ll admit to a slight amount of jet lag.  By slight I mean passing out after dinner and waking up at four the next morning.

So I haven’t really blogged dinner in as timely a manner as I’d like; but there you go.

This lovely dish was inspired by a restaurant we happened upon in Brussels the first night we were there.  It was called Hemispheres and it was an ode to the southern hemisphere in all it’s diversity.  From Indian curries to tagines, the menu ran the gamut. The sauce on the salmon was heavenly.  I almost thought there was coconut in it, but it was simply the combination of cream with the deeply yellow colored spices that evoked that sweetness.

This salmon dish could be done in any manner of ways.  In fact, why even use salmon?  Try it with

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