Magnum Ice Cream

If you know me you know that sweets arent really my thing.  And if it isnt a darkly chocolate-d experience, it is usually too sweet for me.  But I do like ice cream once in awhile so when I got the chance to try the new Mangum Ice Cream bars for free as part of the Foodbuzz Tastemakers Program I decided it was worth a try.

Don't ask me why I didnt chose the one flavor with a dark chocolate coating.  I guess I do know why - its because I love caramel.  The milk chocolate was a bit too sweet for my taste but if they ever decide to put the caramel with the dark chocoalte - watch out!

Now for the main event, the ice cream.  It has a nice true vanilla flavor that I like and if you also crave ice cream that deosn't taste artificial, you will enjoy this.

Especially if you love sweets!

Happy Memorial Day (weekend)

I will be out of town for a big family get-together and while I am in charge of making a dinner for 19, I do not imagine I will be stopping to take pictures or notes about the food.  I hope everyone has a great holiday weekend and I will see everyone next week!

Bok Choy

So be prepared to see more side dishes on this blog.  I have signed up for a CSA box and am looking forward to sharing the recipes with you!

But this has nothing to do with the CSA box.  This has to do with me breaking out of my comfort zone and trying a few Asian recipes.  It is not something I have had interest in making in the past but with a husband who loves the cuisine, I am learning to cook something new.  And here is my first attempt at Bok Choy.   

Like with most recipes I cut back on the oil (I used 1 t each time it called for 1 1/2 and 1 t when it called for 1T for the sauce) and I still think it could have used less.  So next time, I try less. But other than it being a bit oily for my taste, the bok choy have a lovely blend of bitter and green with the sesame seeds adding a nutty necessity.  This could even be a repeater!

Baby Bok Choy with Sesame Soy Sauce (Adapted from Sunset Cookbook)

1 T sesame seeds
1 1/2 lbs baby bok choy, bottoms trimmed
1 T toasted Asian sesame oil, divided
1 T minced fresh ginger
3 T each dry sherry and soy sauce
1/8 tsp red chile flakes
1/4 cup thinly sliced green onions

1. Toast sesame seeds in a large frying pan over medium-low heat, stirring, until golden, 3-5 minutes.  Pour out of pan and reserve.

2. Cut bok choy in half lengthwise.  Coat bottom of pan with 1 tsp oil.  Set over medium-high heat  When pan is hot lay bok choy, as many as will fit in a single layer, cut side down in pan.  Add 2 T water.  Cover and cook just until bok choy wilts, about 2 minutes.  Lift out of pan, drain briefly and arrange cut side up on a deep platter.  Remove any water from pan.  Cook remaining bok choy the same way, leaving water in the pan after the last batch.

3. Add 1 t oil and the ginger to the pan and cook, stirring, over high heat until ginger is lightly brown.  Add sherry and bring to a boil.  Remove from heat and add soy sauce and chile flakes.

4. Pour sauce over bok choy.  Sprinkle with green onions and toasted sesame seeds.

Cheese-Stuffed Dates with Prosciutto

I love food, and there are many things that I love, but at this time, it takes something special to really knock my socks off.  Maybe it's because I'm used to many flavors being put together and although I love them, they aren't "new."  But there are times...

And WOW - the socks come off!  Sweet dates with tangy cheese touching salty prosciutto - forget using these as appetizers!  Serve these bad boys as your main course!

Lets try to describe them in a way that makes your mouth water:  rich, sweet, sticky, salty, addictive...plus easy and fun to make.

The package will probably have extra dates but I found I had extra stuffing so it worked well and I used just a think stretch of proscuitto on each.  They were perfect.


Cheese-Stuffed Dates with Prosciutto (Recipe from Giada De Laurentiis)

    * 1/4 cup (2 ounces) goat cheese, at room temperature (If you have an aversion to goat cheese I believe cream cheese could be substituted successfully)
    * 1/4 cup (2 ounces) mascarpone cheese, at room temperature
    * 1/4 cup finely chopped fresh basil leaves
    * Kosher salt and freshly ground black pepper
    * 16 Medjool dates (12 ounces), pitted
    * 8 thin slices prosciutto, halved lengthwise
Special equipment: 16 toothpicks or cocktail picks

In a small bowl, mix together the cheeses and basil and season with salt and pepper, to taste.

Gently pull the dates apart and stuff with about 1/2 teaspoon of the cheese mixture. Close the dates around the filling. Wrap a piece of prosciutto around each date and secure with a toothpick.

Arrange the stuffed dates on a platter and serve.

Grilled Chicken Kebabs with Romesco Sauce

Kebabs are fun to make, except for the cubing but if you are smart like I am, you will find a friend to help.

I love my chicken but I do know there are those who find it bland.  If this is you, try this recipe.  The spices help to make a sometimes-bland chicken breast a total rock-star and the small bites cook quickly keeping it nice and moist. 

And then there is the romesco.  Ahh the romesco.  It sings of garlic and the additional ingredients serve as supporting chorus members.

I know I sometimes use a music analogy too frequently, but I really do see food as a symphony...

Grilled Chicken Kebabs with Romesco Sauce (Adapted from Sunset Cookbook)

    * 8 wood or metal skewers
    * 2 pounds boned, skinned chicken breasts, cut into 1 1/2-in. cubes
    * 1/2 cup chopped fresh cilantro
    * 1/2 cup extra-virgin olive oil, divided
    * 2 tablespoons fresh lemon juice
    * 2 teaspoons plus 1 tbsp. minced garlic
    * 1 teaspoon coarse kosher salt
    * 1 teaspoon smoked Spanish paprika
    * 1/2 teaspoon freshly ground black pepper
    * 3/4 cup peeled roasted red peppers (canned or fresh)
    * 1/4 cup pine nute, toasted
    * 1 slice crusty bread, toasted and cut into cubes
    * 1 tablespoon champagne vinegar
    * 2 bunches green onions, root ends trimmed

1. If using wood skewers, soak in cold water at least 30 minutes before using. In a large bowl or resealable plastic bag, combine chicken, cilantro, 3 tbsp. olive oil, lemon juice, 2 tsp. garlic, salt, smoked paprika, and pepper. Toss to coat, then marinate, chilled, 25 minutes.

2. Meanwhile, put roasted peppers, nuts, bread, vinegar, remaining 1 tbsp. minced garlic, and 1/4 cup olive oil in food processor and whirl until puréed; sauce will be thick.

3. Preheat a gas or charcoal grill to medium-high (you can hold your hand 1 to 2 in. above cooking grate only 3 to 4 seconds). Thread chicken onto skewers, discarding marinade. Drizzle green onions with remaining 1 tbsp. olive oil. Lay skewers on grill (cover if using gas) and cook 4 minutes. Turn skewers over, then lay green onions on grill. Cook 4 minutes, until chicken is browned and cooked through and onions are charred in places. Serve hot, accompanied by sauce.

Lemon Rosemary Shortbread Cookies

Ahhh, the rites of spring.  For me, lemon is my foray into spring cooking.  I begin to crave its tang, longing for its sharp scent.  When this happens, I know spring is upon us!

When I began to look for a cookie recipe I was searching for a soft sugar-cookie texture but a cooking friend recommended a shortbread recipe and after finding a great one in the Sunset cookbook I decided to combine her recipe with theirs. The result was a pleasant cookie with a soft lemon flavor and a slight crumble crumb with a grassy rosemary surprise.  I was pleasantly surprised at how much I liked these cookies.

A recipe with a pleasant lemony taste - not too tart not to soft- possibly written by some bears?

Butter Shortbread Lemon Cookies (adapted from Sunset Cookbook)

2 cups flour
1 cup cold unsalted butter, cubed
1/2 cup granulated sugar
1/4 teaspoon salt
1 lemon, finely zested
1 tsp chopped fresh rosemary

Glaze
1 1/2 cups powdered sugar
2 T fresh lemon juice
1 lemon, finely zested

1. Preheat oven to 325°. Put flour, butter, granulated sugar, salt, lemon zest and rosemary in the bowl of a stand mixer. Mix on low speed until blended, then increase to medium and mix until dough is no longer crumbly and just comes together.  Form dough into a disk; chill 30 minutes.

2. On a lightly floured work surface, roll dough 1/2 in. thick. Cut dough into circles with a 1½-in. cookie cutter. Arrange cookies 1 in. apart on baking sheets and chill 15 minutes.

3. Bake until light golden brown, 12 to 15 minutes.  Let cool and then glaze

4. Mix powdered sugar, lemon juice and lemon zest. Spoon 1/2 tsp. glaze over each cooled cookie, spreading with back of spoon, and press 1 rosemary sprig into glaze.

Makes 32 cookies

Make ahead: Up to 5 days. Store airtight up to 1 week.

Grilled Chicken Thighs with Peas and Shallots

I know you see lots of chicken recipes here, but I'm a big fan.  What I'm not a fan of is eating it the same way every week.  Luckily I LOVE searching for recipes and even better I love trying new ones out.

This FABULOUS chicken dish came from (GASP) Sunset Cookbook.  I am so glad the weather is finally turning itself toward grilling because I love grilled chicken.

 

The chicken was tender and juicy, the way a good chicken should be.  I used whole legs instead of just the thighs and grilled it on The Egg.

I chose not to follow the original recipe when making the peas, so below is my rendition.  Be careful - it is easy to get them too salty! 

Grilled Chicken Thighs with Peas and Shallots (Inspired by Sunset Cookbook)

• 12  skin-on, bone-in small chicken thighs or 6 large (about 3 lbs. total)
• 3  tablespoons  thin slices garlic, divided
• 3  tablespoons  chopped fresh rosemary leaves, divided
• 2  tablespoons  extra-virgin olive oil
• 1 1/2  teaspoons  kosher salt, divided
• 3/4  teaspoon  freshly ground black pepper, divided
• 4 cloves garlic
•  3 cups frozen peas, thawed
• 1/4  cup  chopped prosciutto
• 1/4  cup  chopped red onion
• 3  to 4 tbsp. fresh lemon juice

1. Rinse chicken and pat dry, then arrange in a single layer in a 9- by 13-in. baking dish. Scatter 1 1/2 tbsp. garlic slices over chicken, then sprinkle with 1 1/2 tbsp. rosemary. Drizzle chicken with olive oil and sprinkle with 1 tsp. salt and 1/2 tsp. pepper. Turn to coat; chill, covered, at least 6 hours and up to overnight.

2. Prepare a gas or charcoal grill for indirect medium heat (about 400°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). If using gas, turn all burners to high and close lid; heat 10 minutes and turn off one of the burners. The area over the turned-off burner is the indirect heat area. If using charcoal, light 60 briquets on firegrate. When coals are covered with ash, about 20 minutes, bank on opposite sides of firegrate and let burn to medium. The area over the cleared section is the indirect heat area.

3. Pat chicken thighs dry and lay them skin side down over indirect heat area; close lid. Cook 10 minutes (12 for large thighs). Turn over and grill, covered, 10 minutes more. Move chicken over direct heat and cook, turning once, until skin is well browned, 3 to 5 minutes, and until chicken is no longer pink inside (cut to test). Transfer the chicken to a pan; tent pan with foil to keep warm.

5. In a large frying pan, cook onion on high until it begins to brown, then turn down to low until it begins to caramelize, about 15 minutes.  Add the garlic and pancetta for 1 minute then add the peas and rosemary.  Turn the heat to medium and cook until the peas are warmed through.

6. Divide chicken among 6 warm plates. Sprinkle lemon juice over vegetables. Stir and spoon onto plates alongside chicken.

Lavender-Blueberry Ice Cream

Do you like an ice cream that leaves you feeling refreshed instead of heavy?  One where you can taste spring in every bite?  If so, try Lavender-Blueberry Ice Cream.

A thought the recipe might be a bit too sweet for us so I cut down the sugar by 1/4 cup and I think another 1/4 cup off would still work.  But if you love it sweet, definitely leave it as is.  

  

A tip from me to you:  When you make the blueberry syrup remember that it is warm and it may make your blender explode.  A lovely color for sure, but not the most fun to clean up off the kitchen counter.  

Lavender-Blueberry Ice Cream (Sunset Cookbook)

• 1  cup blueberries, rinsed
• 3/4  cup sugar
• 2  tablespoons dried culinary lavender blossoms (If you absolutely can't find these, they could be left out for a straight blueberry ice cream, but the final dish will be missing that lovely spring day flavor.)
• 1/2  teaspoon ground cinnamon
• 1/2  teaspoon vanilla
• 3  cups  half-and-half

1. In a 1- to 1 1/2-quart pan over medium-high heat, stir blueberries, sugar, and 1/2 cup water until berries begin to pop, 4 to 5 minutes. Pour mixture through a fine strainer set over a bowl. Pour blueberries into a blender. Return berry syrup to pan.

2. Add lavender to syrup and stir over medium heat until syrup is infused with flavor, about 5 minutes. Strain into blender, pressing to extract liquid. Discard lavender.

3. Add cinnamon and vanilla to blender; whirl until mixture is smooth. Pour into a bowl, nest in ice water, and stir often until cold, about 15 minutes. Stir in half-and-half.

4. Pour chilled mixture into an ice cream maker (1 1/2-qt. or larger capacity). Freeze according to manufacturer's directions until firm enough to scoop. Serve, or transfer to a container and freeze, airtight, up to 1 week.

Black Bean and Goat Cheese Tamales

Tamales take two.  And again, black bean tamales.  This time the black beans were part of the tamale "wrapper" instead of being inside the masa.  Like other tamale recipes, this wasn't difficult but was very time consuming.

I really did try to use lard this time but store didnt have lard so I used Spectrum shortening for the creaminess.

Because the beans were IN the masa mixture, the only thing to roll was the goat cheese which made that part a bit easier. 

They tied nicely.

I had a bit of trouble getting them to stem firm.  It took 2.5 hours and checked the water level every 30 minutes.  Even then I wasn't convinced of the texture being perfect, but the plan was to freeze them for a party a week later.

What I learned:  Tamales are an art form.  They take practice, but it is a fun exercise.  Mine weren't perfect, but they did firm up and tasted pretty good.

And where is the recipe, you might ask?  Rick Bayless publishes almost every recipe he creates on the internet for public viewing, but at this time time he hasn't done it with this one.  So I will respect his creative license and let you know you can find it in his latest cookbook Fiesta at Ricks.