Pistachio Ice Cream

June 28, 2013July 1, 2013 ~ Crystle ~ 8 Comments

My husband is on vacation, and my family is trickling into town over this week and next. With the extra help around the house I’ve been able to stay in the kitchen more and tackle a few recipes I’ve been itching to try.

High on the kitchen to-do list are new ice cream recipes. What better way to ring in summer than with a fat scoop of homemade ice cream? I hope to have a few flavors in stock by the time everyone is here for a Fourth of July BBQ.

Since Pistachios are a pantry staple in my kitchen, it was only natural that I try out a Pistachio Ice Cream. This ice cream gets its nutty flavor from the almond extract and the lightly salted pistachios. I’d love to serve it over a hot white chocolate chip cookie, or even on my favorite Strawberry Galette.

Ingredients:

1 1/3 cups 2% milk

1 1/8 cups granulated sugar

3 cups half & half

1 1/2 teaspoon pure vanilla extract

1 teaspoon pure almond extract

1 1/2 cups shelled pistachios, roughly chopped (use lightly salted)

1/4 teaspoon xanthan gum (optional)

Instructions:

Pulse the pistachios a few times in a food processor using the chop function, or chop manually.

Using whisk attachment on mixer, mix milk and granulated sugar on low until dissolved, about 1-2 minutes. Stir in the half & half, vanilla and almond extracts.

Pour into ice cream maker and let mix until thickened, about 20-25 minutes. During the last 5 minutes, add the pistachios slowly. Serve immediately for a soft serve style treat, or freeze in an airtight container about two hours for a firmer blend.

Notes:

Xanthan gum is used in this recipe to keep the ice cream from getting icy overnight in the freezer. It will probably make its way into all of my ice cream recipes because I use 2% milk instead of whole. It’s optional, but it seems to do the trick.

Recipe adapted from Cuisinart.

Roasted Broccoli with Blistered Grape Tomatoes

June 17, 2013June 19, 2013 ~ Crystle ~ 6 Comments

Broccoli. I have so many regrets about not trying it until I was an adult. Growing up, my single-dad didn’t really have the culinary skills necessary to promote healthy eating in a picky eater like myself. It’s okay though, because I fixed it and he’s making up for it by doing generous things like buying my husband a grill for father’s day! He is one proud grand-dad.

So, broccoli: it’s my go-to vegetable for a healthy side, snack, or entree.

My hopes are that Margot won’t be a picky eater like I was. As soon as she’s able to eat solids, I’ll be making her baby food myself. Over time, I plan on introducing her to a wide variety of foods, and re-introducing them to her until she’s acquired a taste for them. That’s pretty much how I learned.

My favorite side (and occasional lunch) is this roasted broccoli with blistered grape tomatoes dish. It’s great on its own, dipped in marinara, or tossed into pasta.

Roasted Broccoli and Blistered Grape Tomatoes Recipe:

Ingredients:

3-4 cups broccoli

1 cup grape tomatoes

1 tablespoon minced garlic

1/2 teaspoon dried oregano

Salt & Pepper to taste

1 tablespoon grated parmesan — more or less to taste

Directions:

Preheat oven to 425 F.

Slice broccoli into florets, then in half so they lay flat. In a large mixing bowl, toss broccoli and grape tomatoes in olive oil. Season with dried oregano, and salt & pepper.

Line a baking sheet with parchment paper (for easy clean up) and spread the veggies evenly over the pan. Lay the broccoli on their flat sides, and bake for 20-25 minutes until the broccoli is browned and the tomatoes are blistered. Check in on your creation about 18 minutes in to make sure the tomatoes don’t shrivel up into oblivion.

Use tongs to serve (be gentle!), and dust generously with grated parmesan.

Notes:

I used freshly dehydrated oregano in this dish because I happened to have it on hand, courtesy of a local Olympia farm. If you have some like this, rub it between your hands to break it down and release its oils as you sprinkle it over the dish. This is the easiest way to maximize the flavor.

Try tossing these veggies into a bowl of hot bow tie pasta that has been mixed with goat cheese. It’s becomes a decadent, healthy macaroni and cheese.

The blistered tomatoes should be cooked until they wrinkle out of shape, if they’re still firm when you pull them out of the oven, be careful. They’ll squirt when you puncture them!

And if any of you moms out there have tips on homemade baby food, or preventing your child from becoming a picky eater, do tell!

Homemade Iced Vanilla Latte

June 4, 2013June 4, 2013 ~ Crystle ~ 4 Comments

I’m too caught up in the weather. I have a dozen or so cities saved into my weather checker favorites so I can regularly envy someone else’s weather. Santa Fe, NM, Bakersfield, CA, Oklahoma City, OK; you all seem to be having warmer weather than Washington State. I by no means miss the warm weather, but I do miss enjoying a cold beverage on a hot day, or walking out of an icy-cold movie theater into the sweltering summer heat. Those are the fondest memories I have of beating unbearable summer heat.

In honor of those missed (or hopefully, upcoming) summer days I’ve whipped up a delicious iced coffee drink; a subtle reminder that the seasons are changing. It’s brilliantly simple, and positively refreshing.

Iced Vanilla Latte Recipe

Ingredients:

For the Cold Brew Concentrate:

1 cup fresh ground espresso roast coffee (or the equivalent of making 8-10 cups in your coffee maker) – must be dark!

Cold water, enough to cover the grounds and fill the french press to the brim.

For the Latte:

One extremely generous splash of Vanilla Creamer, or a few pumps of vanilla syrup if you’ve got it. As you can see, I like my coffee drinks VERY WHITE.

1/2 or 1 cup cold milk, I use 2% — again according to preference

1/2 – 1 1/2 cups cold brew coffee concentrate, depending on how strong you like your coffee beverages

One small splash of half and half (optional)

1/4 tsp vanilla extract

Directions:

For the cold brew, grind espresso beans in grinder according to manufacturer directions. I use the setting to ration out grounds for 8 cups of coffee. Pour grounds into French press, add cold water to saturate the beans completely. Fill French press with water, and cover with plastic wrap. Allow coffee to steep for 8-16 hours at room temperature.

Then use French press plunger to separate the grounds from the brew. Pour into container with a lid to store in the fridge. I used a clean Nalgene water bottle.

Fill glass with ice, pour your preferred amount of coffee concentrate over ice. Add milk, creamer, vanilla extract and half and half, if using. Stir, and enjoy!