Wild Blackberry Swirl Ice Cream

August 15, 2013August 16, 2013 ~ Crystle ~ 5 Comments

I’m assuming that the dry summer weather caused a smaller yield in Washington’s Wild Blackberries than it did last year because as I paced the perimeter of a few blackberry bushes near the local dog park, I saw that the majority of the fruit had dried out. Or the smaller-than-average crop meant perhaps other like-minded people had harvested the bushes before I had.

I didn’t really let it deter me. On one foot (and in Birkenstocks, no less) I balanced precariously over the thorny bushes to reach the wonderful Washington Blackberries sitting atop the bushes; the same berries that were probably out of reach for more cautious foragers. I have the scratches on my arms and the snags in my favorite shirt to prove it. While I stomped around in the thorny brush, Margot sat in her carseat in the shade nearby. She was more interested in her hand than my foraging. Babies.

Last year, our over-abundance provided me with enough blackberries to make preserves. I even shipped a few jars to family members in other states. This year I only came out with a pint or so. At the suggestion of my dear friend Rachel, I decided to turn my small yield of berries into ice cream. That Rachel is full of good ideas.

Using the same concept I did for my Strawberry Swirl Ice Cream, I made my Vanilla Bean Ice Cream Base and swirled in homemade Blackberry syrup. The great thing about this recipe is that you can omit the Blackberry syrup-making process and substitute for another fruit syrup, fruit preserve or topping of your choice. Throw in some chopped up cookies or candies, chopped nuts, or even caramel sauce! The possibilities are endless.

Wild Blackberry Swirl Ice Cream Recipe

Ingredients:

2 Large Eggs

1 1/8 Cup Sugar

1 Vanilla Bean

2 Cups 2% milk

1 3/4 Cup Half & half

1/4 tsp of Xanthan Gum

1 Cup Wild Blackberries

1/2 Lemon, juiced

Instructions:

1. Slice the vanilla bean length wise using a paring knife, then scrape the caviar using a spoon.

2. In a large bowl, mix the eggs, sugar and vanilla bean caviar until well blended. Slowly add in the milk, and the half & half. Next sprinkle in the xanthan gum. Allow ingredients to incorporate while you work on the blackberry swirl syrup.

3. Rinse blackberries, and pick through, ensuring there are no stems or other debris present, then put into food processor. Squeeze half a lemon (less is okay) over the blackberries and blend until smooth. Over a bowl, strain the blackberries through a sieve, making sure that all the juice is extracted from the berry pulp. Set blackberry syrup aside. Discard pulp.

4. Pour ice cream mixture into ice cream maker, and allow it to churn for about 20-25 minutes. Watch it closely. When the Ice Cream reaches the rim, turn off the mixer and spoon ice cream into a freezer-safe container. Slowly drizzle blackberry syrup over the ice cream and swirl in with a spoon. Be sure to fold the syrup into the lower layer of the ice cream as well. Freeze for an additional 2-5 hours until the ice cream reaches a scoopable density. Serve and enjoy!

Notes:

– I originally blended the blackberry syrup directly into the ice cream mixer, creating a delightfully colorful, and less marbled ice cream. The taste was still wonderful, but for that marbled affect, use the above instructions.

– Xanthan gum is used in my ice cream recipes to keep this lighter ice cream base from become icy. It works wonders!

– Follow this vanilla ice cream base recipe and add fruit preserves straight into the ice cream mixer. This is another great way of having a fruit-swirl ice cream of your choice. But be sure to keep an eye on it, when you add more volume, the changes of an overflowing ice cream machine run high.

BONUS!:

Take your lemon and vanilla bean discards, place them in a pot with water and let it simmer on low as a natural air freshener. I like to save up a few vanilla bean pods for the pot so the fragrance is extra sweet.

Jalapeño Egg Salad

July 11, 2013July 24, 2013 ~ Crystle ~ 3 Comments

Every Tuesday morning, before the sun rises, fresh eggs, butter and milk are delivered to an insulated box on my front step. I look forward to the arrival of these local farm fresh products and I don’t know what I’ll do without them this fall when we’re up in Alaska, predictably enduring the harshest winter of our lives.

I opened my fridge today, to contemplate dinner plans and I realized I had three dozen eggs from Smith Brothers Farms. Not wanting to wait for an evening frittata, I whipped up a new egg salad recipe.

This recipe is adapted from Pam Anderson’s Cook Without a Book: Meatless Meals. She provides a basic egg salad recipe, and you can plug in anything you like. I chose to make a southwestern style egg salad, mainly to accommodate what I had in my pantry.

It works! Jarred jalapeños, spicy red onion and salsa provide a unique twist on an otherwise ordinary side dish. I ate it for lunch with tortilla chips, but I highly recommend trying it in a whole wheat wrap. That’s what I’ll do next.

This recipe used up almost one carton of eggs, now I just need to make a couple of frittatas to use up the rest.

Jalapeño Egg Salad Recipe:

Ingredients:

6 eggs

1/4 cup light mayo

1/4 cup diced red onion

1/4 cup salsa – hot

1/4 cup diced jalapeños (fresh or jarred)

1 tablespoon fresh cilantro, chopped

Salt & Pepper to taste

Instructions:

Place eggs in one layer in a deep pot and cover with water. Bring to a boil. When water begins to boil, remove pot from heat and let sit for 10 minutes. Drain the hot water, and replace it with cold water and ice. Let cool until the pot has become cool itself.

Dice onions, jalapeños, cilantro and eggs. Combine all ingredients in medium mixing bowl and stir well. Season with salt and pepper to taste.

Serve with tortilla chips, or in whole wheat wraps.

Notes:

I took the eggs from the pot and put them in a mixing bowl and ran cold water over them for a few minutes to get the process started. Then I let them soak in ice water. You can do this, or as noted in the instructions using the original pot to cool the eggs. It doesn’t seem to matter much. The point is cooling the eggs as quickly as possible, and keeping the eggs from sticking to the shell. Hint: run cool water over the eggs as you peel the shell, it keeps the shell together and separates the insides and the out rather neatly.

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!