Spice Dish

Sweet Tart Lemon Sherbet

Summery Goodness

Here's a recipe I submitted for SpiceDish Saturdays over at Scoopalicious. I wasn't going to post it here but I'm a San Francisco livin', redhead... with a tan! The weather has been amazing and it looks like it will continue so I figured you could all use a little refreshing frozen treat that takes all of 5 minutes to throw together (no need to put down the corona either!). So whip up a batch and hit the stoop kids.

Sweet Tart Lemon Sherbet

1/3 cup water

2/3 cup sugar

Zest of 1 large lemon

1 ½ cups buttermilk

½ cup plain yogurt

¼ lemon juice

In a large bowl, mix water, sugar and zest. Let sit until sugar is completely dissolved, stirring occasionally. Chill for 15 mins. Whisk in buttermilk, yogurt and lemon juice. Freeze in ice cream maker.  

Seriously. That's it.

Enjoy!

EB

Creativity Sparks

Dali Themed Street Art. Creative.

I went to a book club a little while ago. It was full of strangers. I’ve never, in my life, done that before. We had an amazing conversation and I left completely creatively energized. It wasn’t just that I was using my critical thinking skills for the first time in months, but that I was trying something new. I realized that I needed to do lots more of this sort of thing--  not in the interest of 'self improvement' but simply for the sake of experience. For fostering creativity. For enjoying life. So I came up with a list of “Creativity Sparks” (i.e. stuff I’ve never done before but am going to try in  order to keep  my brain excited and to experience new things) Hey if Stephen Fry can get pierced, I can find things I've never done!

I’m not calling it a ‘bucket list’ because I don’t care if I do or don’t do these before I die. Dying is not the point. Some are little things, some are big life altering things. Some are free and some make me thankful I have no kids in need of a college education. 

I think I know which one I’ll start with, but I’m not sure. I don’t even know how closely I’ll be keeping track, hell I don’t even know how many items are on this list! (Just counted... 64) Here I go. Here’s to creativity!

Ride in a hot air balloon
See the northern lights
Take a sailing lesson
Write a book
Have a conversation in a language other than english
Send a message in a bottle.
Ride a camel (or elephant) etc
Take a ballroom dance class
Learn to play a musical instrument
Take a singing lesson
Make a complete fool of myself
Eat at the French Laundry
Learn to juggle
Learn to drive a stick shift
Spend three months getting my body into athletic shape
Go fishing and eat my catch
Ride a motorcycle
Work on a farm for a day
Learn a new skill (no idea what yet)
Make soup dumplings
Run a 5k (not walk)
Find a food I've never eaten and eat it
Go to a jazz show
Play a game of ice hockey
Go horseback riding along the beach
Learn to ski
Take a fencing lesson
Go on a helicopter ride
Sleep overnight on a train
Collect fresh chicken eggs from a nest
Go to the Galapagos Islands, Ecuador
Try a new restaurant in San Francisco
See the Parthenon in Greece
Go to Gaudi's La Sagrada Familia, Barcelona, Spain
Read Moby dick
Visit the Uffizi Gallery in Florence, Italy
Spend an afternoon in El Prado in Madrid, Spain
See "Guernica" by Pablo Picasso at the Museo Reina Sofia
Spend a week in Bora Bora
Attend a Japanese tea ceremony
Learn to sculpt
Learn how to perform a magic trick
Learn to knit one thing
Make cheese
Watch lawrence of Arabia
Face a fear (not sure which one)
Become financially literate
Go to an auction at Christie's or Sotheby's
Sleep in a castle
Create a well-stocked pantry
Go to a yoga class by myself
Become an 'expert' at something
Write an article and have it published
Register for NaNoWriMo and write a novel in one month
Do NaBloPoMo for one month
Write a cookbook
Audition for something
Travel to another city to go to a concert/show (performer TBD)
Try fugu
Get a tarot card reading
Get hypnotized (for what I have no idea)
Eat something I've grown
Travel solo (even a day trip)
Get rid of 100 of my possessions

 

So what about you? You have a list? 

EB

Munch, Munch, Munchery

You’re staring off into the void of your grey cubicle walls and you suddenly realize that your fridge at home is empty and it’s raining out. There is no way you’re hoofing it outside to pick up dinner after you finally make it home. Take out? Greasy Pad See Ew again? No. Not again. How about Orange-Dijon Pork Tenderloin, Roasted Asparagus & Herbed Quinoa or a Caramelized Onion, Goat Cheese, Zucchini Galette? Followed by a Pistachio Cake?

That’s more like it. Enter Munchery.com. Food delivery by personal chefs.

I ordered Grilled Hanger Steak with Risotto, "Hen-of-the-wood" Mushrooms, Fennel, Parsley oil and Beef Jus plus an Award Winning Old School Chocolate Chip Cookie. It really was just like takeout but much fancy-pantsier.  It was clear that instead of a spork and a packet of sauce, this dinner called out for a glass of wine and a cloth napkin.

All nice and neat

I followed the reheating instructions and arranged my plate. Gorgeous. The beef was perfectly cooked and seasoned. The texture of the risotto was a little underdone, but the flavor was fantastic. I was pleasantly surprised by the parsley oil.

Mmmm... dinner

The cookie was seriously delicious. It was chocolate chunks with a little dough holding it together—definitely a melty-chocolate, finger licking experience.

All in all I really enjoyed my Munchery meal and I’m sure I’ll order from them again. The food was fresh, tasty and a great departure from ordinary take-out. I also love that you know who is cooking your food since you can read up on each chef.

For people that don’t cook, this would be the perfect ‘come to my place for dinner’ date meal option or just a way to add some luxury to your life by ‘hiring’ your own personal chef.

For a limited time I can give you a referral code for 20% off if you’d like to try the service. Just shoot me an email! Only available in San Francisco.

 Enjoy!

EB

*** Full disclosure: Munchery gave me a credit to try the service and asked only that I give them my thoughts on the experience. No write-up required. 

 

Time To Run

You see those ladies right there? Those are the amazing ladies of my family who got together in Paso Robles this weekend for a 1/2 Marathon and 5k. 

We wine tasted, we carbo loaded, we talked about lost family members and caught up with younger ones.  It was a great weekend and I know how lucky I was to share in it.

Thanks ladies. I wouldn't be who I am without you.

 

EB

Pucker Up! It's Lemon Bar Time

Ooooh tart!

This last Christmas, instead of gifts, I gave a few people little wooden chips I had found that offered "one homemade meal” or “one baked good” to the redeemer. I'm so glad I did. It's been fun as people turn in their chips. I get to host friends over for dinner, try new baking recipes (since I'm no baker, most every one is 'new'). All in all, a great gifting success. My mom's boyfriend, an incredibly sweet mid-western man was the recipient of one of the “baked goods” chips. He was hesitant to ask for his treat, but when finally pressed, turns out his request was something I never would have thought of... lemon bars. It's just not something that I come across a lot. Cookies, cakes, cupcakes, pie?... sure. But lemon bars? Not only had I never made them, I'm fairly certain I've never even eaten one! “Bars” of any kind are just not common 'round these parts.

But lemon bars, the man wanted, lemon bars he would get. I looked in a few of my older cookbooks and online, and came up with a bit of a hybrid recipe. I made a custardy/creamy version instead of the shiny yellow, corn syrupy kind. Only after I made them, did I realize that he was probably wanting the old fashioned, gooey, bright yellow, made in mid-Western winter sort! I haven't heard the verdict yet since I only handed them over yesterday, but I personally loved the way they came out. So rich and lemon curd-y. I did offer to make the stiffer/sweeter kind if he was disappointed. I'll just have to wait and see. 

If you want to make the custardy version that I did, try these below: 

Lemon Custard Bars

Crust:

• 2 sticks room temperature butter

• 1/2 cup sugar

• 2 cups flour

• 1/8 tsp salt

Filling:

• 7 large, room temperature eggs

• 2 1/2 cups sugar

• 3 tbs lemon zest

• 1 cup freshly squeezed lemon juice

• 1 cup flour

• Powdered sugar, for dusting

Crust: Cream he butter and sugar until light and fluffy. Combine the flour and salt. Slowly add butter until just mixed. Gather the dough onto a well-floured board and form into a ball. Evenly press it into a 9 x13 x 2 baking pan. Chill.

Bake at *350 for 15 to 20 minutes, until lightly browned. Leave oven on, cool pan on wire rack.

Filling: Whisk together the eggs, sugar, zest, juice and flour. Pour over crust and bake for 30 to 35 minutes, until the filling sets (if top starts to brown, top with foil). Cool to room temperature.

Cut into bars and dust with powdered sugar. Makes 20 small squares.

 

Enjoy!

EB 

Southern Goodness

There is a southern restaurant in my neighborhood called The Front Porch. Their specialties? Fried chicken, grits, pickled okra and banana pudding. Delicious, rightly rich banana pudding served in a small Ball jar. I'm sort of addicted to it. Ok not sort of. Completely. The other night, while gorging myself of a serving of the pudding I decided that it just had to be made into a frozen treat. I make my own vanilla wafers but go ahead and use the boxed ones. They are just as delicious.

Banana Pudding Ice Cream

1 cup whole milk

2 cups half & half

3 large egg yolks

3/4 cups of sugar

1 teaspoon vanilla extract

2 bananas cut into slices and smashed

1 vanilla bean with seeds scraped out

Pinch of nutmeg

2 cups crushed vanilla wafers

Place the vanilla bean and seeds into a medium sauce pan. Warm the milk and half and half on medium heat don't let it boil. Beat the yolks with the sugar. Add the yolk mixture to 1/2 a cup of the cream mixture, then whisk the egg mixture and banana mush into the remaining cream. Simmer the mixture until it thickens (to the point where it will coat the back of a spoon). Stir in the nutmeg and vanilla. Chill completely then freeze according to your ice-cream maker’s instructions. About five minutes before the ice cream is finished add the crushed wafers.

That's it. Enjoy!

EB

Flea Market For The Win!

I love San Francisco (I mean I don't think I'm shocking any of you by saying that), but every once in a while a girl just needs to get out of Dodge. I was feeling restless a few weeks ago when I got an email from a friend asking if I was still up for the Pasadena Rose Bowl Flea Market. The what? Where? I emailed her back wanting to know how intoxicated I was when I agreed to this mission. I then immediately emailed her again, to say "Screw it, I'm in!"

http://www.rgcshows.com/

To say the place is massive would not begin to describe it. This thing is HUGE. There are maps, there are sections, there are thousands of vendors. You will get lost (and you will buy a 1$ hot dog and 6$ beer because you don't know when you'll make it out). It happens on the 2nd Sunday of every month and it's the worlds largest flea market! I had absolutely no idea what I was getting myself into when I said yes. We exhausted ourselves wandering the aisles. I picked up some vintage fashions and a few amazing cooking pamphlets (more on those later) and my friend got a pair of foo dogs she just couldn't live without. My most fabulous purchase of the day? These:

Kitschy, creepy and perfectly at home in the bathroom. So, if you have one too many and agree to a weekend road trip to Pasadena, don't question it... just go. You won't be disappointed. 

Happy shopping!

EB

That's it. I'm a hippie.

Crunchy

I have no idea when I got so "crunchy." Seriously folks... when I got home last night I couldn't decide between baking bread and going to yoga. Uh huh. So, I decided to whip up a quick no-knead bread AND do yoga. No compromising for me. Sheesh. I am glad I did though, because I had a fabulous breakfast of toasty warm English Muffin Bread with jam. Delicious. It's so so simple. Give it a shot (no yoga required).

English Muffin Bread

1 packet active dry yeast

3 cups flour

1 tablespoon sugar

1/2 teaspoon kosher salt

1-1/4 cup warm tap water

1/8 cup yellow cornmeal

In a large bowl, combine the yeast, flour, sugar, salt and water. Combine with wooden spoon until a soft dough ball forms.

Grease a 2-quart casserole dish and dust with cornmeal. Add dough and sprinkle top with cornmeal.

Cover with a clean dish towel and let rise in a warm place for 45-60 minutes, until bread doubles in size. Bake at 400* for 30 – 45 minutes until top is golden (place foil on top if browning too quickly). Place on a wire rack to cool completely before slicing.

 

Whoopie! (Pies that is...)

Whoopie!

I know Whoopie Pies are soooo last year in terms of food trendiness, but lets face it, they are tasty treats. That and Super Bowl parties are not known for 'of the moment' foods (7 layer bean dip anyone?). I did sassy these up a little by adding bourbon, but other than that... they are plain, simple and delicious. 

Makes everything better

Bourbon Cream Whoopie Pies

Cakes:

2 cups all-purpose flour

1/2 cup Dutch-process cocoa powder

1 1/4 teaspoon baking soda

1 teaspoon salt

1 cup buttermilk

1 tsp vanilla

1 stick (1/2 cup) unsalted butter, softened

1 cup packed brown sugar

1 large egg

Cream:

1/2 cup butter softened

1/2 cup shortening

1 cup sugar

1 tbsp flour

1 tsp vanilla

1/2 cup warmed whole milk

1 tsp bourbon

(Optional)- ¼ cup jimmies, sprinkles, colored sugar etc.

 Cake army!

For the cakes:

Preheat oven to 350ºF.

Whisk together flour, cocoa, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a small bowl. Beat the butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy. Then add the egg, and beat until combined. Reduce speed to low and alternately mix in flour mixture and buttermilk mixture in batches, beginning and ending with flour. Mix until smooth.

Spoon rounded tbs mounds of batter 2 inches apart onto large baking sheets with silpat mats or greased. Flatten mounds a bit with the back of a spoon. Bake for 8 minutes-- until tops are puffed and cakes spring back when touched. Transfer to a wire rack to cool completely.

 Mmm bourbon-y

For the filling:

In a large bowl, with and electric mixer, beat together the shortening, butter and sugar until fluffy. Add flour, vanilla and milk. Beat until creamy and smooth. Whisk in bourbon.

To make the pies, spread a rounded tbs of filling on flat sides of half of cakes then top with remaining cakes. If desired, roll completed pies in a bowl of sprinkles.

 

Enjoy!

EB

Sad State of Affairs

Sad isn’t it? For all my spouting off about CSA boxes and big Sunday meals and the goodness of fresh ingredients…. that is my fridge. AND I don’t live alone. That is a two person fridge. No I’m not on some juice cleanse, or fast or diet of any sort. That’s just what our fridge generally looks like. Champagne? Check. Sriracha sauce? Always. There’s some Cowgirl Creamery Wagon Wheel and real parmigiano reggiano from Lucca in there, but not much else.

 

Yes, there are remnants of food projects in there… some roasted cauliflower, a half a jar of carrots I pickled, a drizzle of homemade tomato soup. But honestly that is a sad sad showing. Why does my fridge look like this? Does yours?

EB