When is the last time you enjoyed some homemade vanilla ice cream? Growing up in Louisiana, ice cream was our favorite dessert. We enjoyed it during family reunions, church dinners, and when cousins dropped in for visits.
The great debate was cooking or not cooking the ice cream mixture before chilling it. Aunt Kitty’s vanilla ice cream was extra rich and creamy. She believed in cooking the milk and eggs to reach a custard-like consistency prior to chilling it. Other family members preferred a simpler approach. Mixing and chilling their favorite ingredients. When peaches were plentiful, they were added to create peaches ‘n cream ice cream. It was out of this world!
In those days, believe it or not, we made ice cream with hand-crank ice cream makers. For what seemed like hours, we sat on our front porch and took turns turning the crank until it wouldn’t budge. At this point, we knew the ice cream was fully whipped and chilled!
Then along came the electric ice cream makers. It was a big step up. Then the debate became hand-crank ice cream makers verses electric ice cream makers. Which one produced a creamier ice cream? My father, an engineer, was convinced that the original hand-crank ice cream makers were superior. His claim was based upon the fact that the dasher turned the opposite direction of the canister, thus creating a lighter, creamier ice cream.
Luckily, many ice cream makers are available today.
When is the last time you enjoyed homemade ice cream? No doubt it takes a little extra effort and time. With the first taste, you will come to realize that it is worth every bit of it because it's absolutely the best, coolest dessert of the summer!
45 minutes to chill2hours
4cups whole milk
2cans 12 oz. evaporated milk
In the top pan of a double boiler, whisk together the sugar, corn starch and salt.
Slowly pour the milk into the sugar mixture. Cook over medium heat until the milk is hot but not boiling, stirring occasionally.
Add to the egg yolks to a mixing bowl, lightly beat them. Add a little of the hot milk mixture and whisk to combine.
Fill the bottom pan of the double boiler with about 2" of water, set aside.
In the top pan of a double boiler, add the tempered eggs and the milk mixture.
Place the top pan of the double boiler on the bottom pan of the double boiler.
Cook the egg/milk mixture, whisking constantly until it coats the back of a spoon.
Remove from heat. Pour through a fine sieve. Add the cream and vanilla. Cool to room temperature. Chill.
Pour into the canister of an ice cream maker. Chill according to the manufacture's instructions.
I would love to be in Nantucket . . . with so many travel complications and concerns about the coronavirus, we decided to spend our summer at home. No worries. I am grateful for my family’s safety and health. And we will make the most of it!
I need to disconnect, reconnect and appreciate our many blessings. In my Texas kitchen, I’m baking bread, mixing sandwich fillings and a making big pitcher of iced tea. Soon I’ll be in the garden enjoying some fellowship. It makes life worth living.
Something about eating outdoors evokes many childhood memories. Growing up in Louisiana, so many happy times were shared over southern food and iced tea on our front porch. Today, I am transforming these memories into a garden party!
Tips For A Garden Party:
Be spontaneous, don’t over plan!
Offer an assortment of sandwiches, salads, cookies and a couple of miscellaneous items
Inspired by one of our favorite movies, A Simple Favor, to recreate a scene from the movie and create the perfect Caesar Salad!
Anna Kendrick plays Stephanie, a food blogger living in Connecticut. When one of her friend’s, Emily, played by Blake Lively comes up missing. The plot is full of many twists and turns. It is a thrilling movie to watch!
The following is our favorite scenes. . . a detective is quizzing Stephanie about the crime.
She responds, “Those are the worst breadcrumbs I’ve ever heard of, you know. You couldn’t fill a Caesar salad with those breadcrumbs!”
Here’s our version of the movie scene from A Simple Favor . . .
A Caesar Salad is beautiful and goes well with so many meals. A creamy Caesar dressing is easy to make with a hand blender and tall Mason jar.
2heads of Romaine lettuce, thinly sliced, washed and chilled
2garlic cloves, minced
1juice of 1 lemon
2teaspoons Dijon mustard
2tablespoons freshly grated Parmesan cheese
1 1/2teaspoons salt
freshly ground pepper to taste
1cupextra-virgin olive oil
3tablespoons freshly Parmesan cheese
Breadcrumbs: Cut the crust from 4 slices of day old bread. Cut the slices into small cubes. Melt 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet. When fat begins to sizzle, add the cubes of bread and cook, tossing with a spatula occasionally as the cubes are golden brown. Drain the cubes on a paper towel. Crush with a couple of pulses in a food processor fitted with a metal blade, working with half of the cubes at a time.
Cook the egg in gently simmering water for 1 to 1 1/2 minutes; set aside.
In a tall Mason jar, add the garlic cloves, egg, lemon juice, Worcestershire sauce, Dijon, 2 T. Parmesan cheese, salt, and pepper. Blend with a hand blender while gradually adding the olive oil in a slow, steady stream. Mix until the mixture is thick and creamy.
In a large salad bowl, toss the romaine lettuce with desired amount of the dressing. About half or one third should be enough. Add the remaining 3 T. grated Parmesan cheese and breadcrumbs; toss again.
A beautiful and delicious dessert to create with summer's best berries.
1tart crust recipe
2pintsblueberries, washed, set aside to dry on paper towels
1cupraspberries, washed set aside to dry on paper towels
1 1/2cupswhole milk
Prepare the tart shell. Set aside.
Prepare the cream filling:
In a saucepan set over moderate heat, whisk the egg yolks. Gradually whisk in the sugar in a thin stream. (Gradually adding the sugar assures the eggs will not become grainy.)
Whisk until pale yellow in color and ribbons form when dropped from the whisk.
In a separate bowl, sift together the flour and cornstarch. Beat into the egg mixture.
Gradually pour the hot milk into the egg mixture, stirring with a wooden spoon. Scrape the sides and bottom of the pan as the sauce cooks. Do not let it boil as it thickens. When it coats a spoon well and leaves a trail when you draw a finger across the surface of the spoon, the pastry cream is ready.
(If the cream is overcooked the eggs will scramble.)
Immediately remove from heat. Pour through a sieve into a bowl and set over ice bath for about 5 minutes. The ice bath will stop the cooking. Stir in the butter. And then the vanilla. Cover the surface with plastic wrap. Refrigerate until set, about 2 hours.
To assemble the tart:
Pour the pastry cream evenly into the prepared tart shell. Arrange the blueberries and raspberries.
Cheaper by the dozen . . . and more delicious! Surprisingly homemade bagels are better than 99% of the bagels available at grocery stores and bakeries.
During quarantine, there has been a recent surge in homemade bread baking. So if you are looking for a new bread recipe, this one’s for you!
After testing several bagel recipes for the best one, we discovered a few special techniques and ingredients that drastically improve the bagels’ flavor and texture. Try this recipe . . . in no time at all you will be a champion bagel baker!
The Secret Ingredient:
Non-diastatic malt powder. It is a sweet derivative of roasted barley. It gives the bagels their distinctive shiny crust. Add it to the dough and to the water bath.
The Secret Techniques:
After the second rise, gently press a whole into the center of each bagel.
Drop the bagels in a gently simmering water bath with non-diastatic malt powder.
Impress you friends and family with these soft on the inside, chewy on the outside, bagels. Bagel-making techniques are easy to master for novice or experienced bread bakers.
Bake them for less than $3 or buy them for $20 per dozen!
2tablespoonsnon-diastatic malt powder
1 1/2cups lukewarm water - not exceeding 110Fº
Water bath: 2 quarts water and 2 tablespoons non-diastatic malt powder
Toppings to add before baking: Everything Bagel Topping by King Arthur Flour®, sesame seeds, poppy seeds, dried onion flakes, or your favorite topping
Vegetable oil and cornmeal for baking sheets
Your favorite cream cheese to spread on the plain or toasted bagels.
In the bowl of a standing electric mixer fitted with a paddle attachment, combine all of the dough ingredients. Beat for a couple of minutes. Switch the attachment to the dough hook and continue mixing until the dough "thwaps" the side of the bowl. The dough will be quite stiff.
Place the dough in a lightly greased bowl, cover with a clean, damp dish towel; set aside to rise for 1 - 1 1/2 hours. The dough will become puffy.
Preheat the oven to 425Fº.
Generously sprinkle corn meal onto a Silicone Baking Liner Mat placed on a jelly roll pan; set aside.
Pour the toppings into individual pie plates or bowls; set aside.
Prepare the water bath by heating the water and the non-diastatic malt powder to a gently simmering boil in a large, wide-diameter pan.
Transfer the dough to a Silicone Baking Liner Mat. With a pastry scraper, divide into 12 equal potions. Roll each portion or shape into a smooth, round ball. Place the balls on a lightly oiled baking sheet. Cover with a clean dish towel; set aside for 30 minutes.
With your thumb poke a hole in the center of each dough, and form into a bagel shape. (The center doesn't need to be too large).
Drop the bagels into the water three at a time. Let them simmer for a minute, flip over, then simmer for another minute. Remove with a slotted spoon, return to the oiled sheet to dry for just a couple of minutes. Continue with the remainder of the dough balls.
Dip the bagels one at a time into the toppings. Arrange on the prepared cornmeal-sprinkled baking sheet.
Bake for 20 - 25 minutes, until golden brown.
Serve with your favorite cream cheese. Enjoy!
Store in an air-tight container for up to one week.
What if I don't have bread flour?
No worries. You can substitute all-purpose flour for bread flour. Measure 4 cups of all-purpose flour. Remove 2 tablespoons of the flour and replace with 2 tablespoons of vital wheat gluten.