Roasted Blueberry and Chocolate Cocoa Nib Ice Cream

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I know that it has been awhile since my last post but here's why, summer is here and it is warm! My husband goes into a tizzy fit when I try and turn the oven on. We've been living off of kale slaw and tuna sandwiches for a week.

In the northwest we like to complain about the rain 9 months out of the year wishing and hoping the summer will finally come. Then it does and after just one week of temperatures in the 80's we start to complain. At work there is already hopeful talk about cooler temperatures and getting on with the next season.

Our food selection has been nothing exciting until today. Today we finally had a high of 70 and I took the opportunity to roast some blueberries and make a roasted blueberry and chocolate cocoa nib ice cream. Yum! 

A Farm and Hazelnut Ice Cream

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Earlier this week we made the drive over the mountains to visit my sister and scope out the town of Bend as a possible place to live. During our too short visit I had the pleasure of visiting the farm my older sister is working on this summer. While visiting the farm, I learned a few things about myself that I didn’t know.

1. I’m afraid of chickens, especially chickens lurking through long grass.

2. I could photograph a pig’s face all day.

The farm is called Great American Egg, it is located about 30 minutes outside of Bend, OR in the most beautiful pasture setting with mountain views all around. The farm sells fresh eggs, chicken, and pork at local farmers markets and even makes a few house deliveries!  I had an amazing time walking around to see all the animals and getting a chance to snap a few shots along the way.

Almond Butter Chocolate Bars

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Almond butter chocolate bars, almond butter chocolate bars. Almond. Butter. Chocolate. Bars. No matter how many times I say these words out loud, I know, they are not peanut butter chocolate bars.

Last November I discovered I have a mild peanut allergy. Lately, I’ve been desperate to satisfy my peanut craving.  Only a smooth nut butter will do. This is no simple substitution, as I’m sure some may already know. Nut butters are REALLY expensive. Also, I have been unsuccessful in my search for a creamy almond butter.  So, I have determined I must solve this peanut craving by creaming almond butter with butter and powdered sugar to create a light, airy texture. Butter and sugar make everything better, right? So I bring you dairy free almond butter chocolate bars.

Cilantro Lime Fish Tacos

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Some days when I get home from work I just don’t feel like cooking dinner. After spending 8 plus hours on my feet baking all morning, I loose all desire to prepare dinner in the evenings. Then my husband calls and asks for fish tacos. Fish Tacos! I used to hate making fish tacos because it was too complicated to prepare the fish and the finished product was usually dry.  But not with this recipe, a simple cooking technique is used to free up your time for yummy condiments. Don’t skip the cilantro lime pesto, it really kicks the dish up a notch.

Dairy Free Coconut Ice Cream

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I know it has been far too long since my last ice cream post but it’s not my fault! I’ve made two batches since this last gem and my husband, oh my husband, has eaten them before I’ve gotten any photos! The concept of making food and photographing it before eating is completely beyond him. So I know its not a good an excuse, but it’s all I got. 

So in the last few weeks I’ve have had some things happening in my life, some family things, some personal things, and some things that still need more things. I’m sure there will be more to come on what those things are. But for now, one of those things is my effort to avoid dairy. This whole avoid dairy thing in no easy task! My biggest problem is just forgetting that it’s my goal. I am working on it though so this week I bring you dairy free coconut ice cream!

Simple Roast Chicken

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Last weekend I helped process our first round of chickens for the season.  I work on the “clean” side of the butchering shop.  After the chicken’s head, legs, and feathers are removed, I eviscerate the birds and separate them into leg/thigh, wings, and breast cuts.  I know it is strange, but I actually enjoy this part.  I like the repetitive movements, making clean and smooth cuts, and challenging myself to work faster.  It is probably even more strange that while I am doing this, I can’t help but think about how I am going to turn one of these fresh birds into a feast later that day.  I appreciate roast chicken because it is a simple and satisfying meal.  But I love roast chicken leftovers.  I love barbecue chicken sandwiches, Thai chicken pizza, and chicken enchiladas.  The little bit of time I spend scraping every last bit of meat off a roast chicken is well worth it.  Let’s start with the basics here.

A Rustic Swiss Chard Tart

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I like to consider myself a Good Eater.  I’m not necessarily an Adventurous Eater, but I am always enthusiastic about trying new vegetables or flavor combinations.  For example, last Fall I stumbled upon a knobbly, potato-like tuber at the farmer’s market called artichoke root. The artichoke root is not a charming vegetable; they are, however delicious.  For some reason though, swiss chard scares me a little bit.  When I meander through the produce section at the grocery store, past all those leafy greens piled high, I always go for kale or spinach.  I can’t help but notice how pretty the rainbow colored chard stalks are, and yet, I go for the kale.  I know kale can stand up to roasting and sautéing, and will be great raw.  But what am I supposed to do with chard?  Can I throw it in a slaw?  Will it get all weird in soup?   

Well, last weekend I overcame my fear of chard.  Heather and I got to the farmer’s market after much of the produce had been picked over, except for the chard.  Giant chard, nonetheless.  Two of these leafy greens could have made one (petite) mini-skirt.  With a humongous bunch of chard in hand, I began thinking about how I could sneak this into my dinner.  Pie crust.  When in doubt, put it in a pie.  And shoot for rustic. 

Lemon Curd Ice Cream with Raspberries

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I Scream for Ice Cream Saturdays!

Magic just happened in my kitchen, the kind of magic that makes you happy despite a rough day.  Magic that reminds you of where you are right now and how far you’ve come in just a day’s time.  The kind of kitchen magic that allows you to forget for a moment about what tomorrow has in store. 

This tangy batch of ice cream is one of the creamiest ice creams yet to come from my kitchen, and I’m starting to think I’m getting the hang of this ice cream business.

A Super Couscous Salad

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Super versatile, that is.  I threw together some toasted Israeli couscous with a few fresh vegetables, and then added some hazelnut oil, because I’m fancy like that.  This was my first time using hazelnut oil; it is as delicious as it sounds.  However, I don’t think this salad/dressing combo was the best way to highlight the flavor of the oil.  Next time I make a salad like this I will decrease the lemon and vinegar to make room for the hazelnut to shine.  Or, keep it simple with good ol’ fashioned olive oil.  Either way, I love this salad.  The dressing is sweet, tangy, and super fresh.  Also, this salad is totally versatile.  You could substitute any whole grain for the couscous, dice up any delicious cheese, add any fresh veggies, and walnuts or pecans would be just lovely.

Caramelized Balsamic Ice Cream

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I Scream for Ice Cream Saturdays!

Do you ever crave something only to open your fridge and discover you don’t have everything you need? If your like me, these moments happen almost daily. No matter how much time I invest into making my grocery list on the weekends, I can never predict what I’ll crave later in the week.

I wanted, no needed, some ice cream today. After a long week at work interviewing for a new baker at the bakery, I needed some quiet, relaxing ice cream eating time.

Almond Brittle and Salted Ganache Ice Cream

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I Scream for Ice Cream Saturdays!

I don’t know what is more exciting: a warm, sunny day, or the anticipation of a warm, sunny day.  In the northwest, we spend 7 months waiting for the summer weather to arrive.  As I find myself on the spring-side of winter, I think I choose the later.  The forecast is predicting temperatures in the mid-70’s and possibly even higher.  I can’t help but start preparing for it now. 

 

What better way than with a sweet and salty ice cream with a bit of crunch?  The inspiration for this recipe comes from a new ice cream shop I often walk to on Alberta Street, called Salt and Straw.  The shop is known for its homemade ice cream with adventurous flavor combinations, like Honey Lemon with Ricotta Walnut Cookies, or Pear and Blue Cheese.

Slaws and Patties

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I have recently become smitten with slaws.  Not the mayonnaise-heavy, limp cabbage slaw that, until recently, I thought was the only type of slaw out there.  Oh no.  I’m talking about fresh, crisp vegetables tossed with flavorful, light vinaigrettes.

I love slaws, and here are just a few reasons why:

1. They are a great way to sneak more raw vegetables into my everyday meals.

2. Slaws go with everything!  So far, we have added them to burgers, tacos, nachos, potato salad, grilled cheese, tuna sandwiches, and toast. All good.

A Grilled Cheese Spread

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Can you see the possibilities here!  Just looking at this picture makes me hungry again despite the fact that I recently chowed down on a hearty lunch.  Unfortunately, my lunch was not a grilled cheese sandwich, if it had been, I would be utterly satisfied. Instead, my mind is wandering to last night’s dinner. 

Strawberry Balsamic Cake

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 It was one of those fabulously warm weekends.  One of those weekends that puts the entire city in a good mood, simply because the sun has decided to make one of it’s first grand entrances of the year.  One of those weekends that gets warm enough for a run along the river in a t-shirt!  A weekend that encourages barefoot walks on the beach, along with a few darts into the shallow waves to throw sticks for the dogs just a little bit further into the ocean.  A weekend that inspired my family and I to make quiche, chile rellenos, hollandaise sauce, and strawberry balsamic cake, and eat it all before 11am, without regard for creating a well-rounded and balanced meal. 

Duck Eggs and Coconut Ice Cream

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This past weekend, T came home with four lovely duck eggs (and six dozen chicken eggs, but we will get to those later) from the Great American Egg, in Powell Butte, Oregon.  Duck eggs are unique because they have more fat in their yolks and more protein in their whites than your typical chicken eggs.  They are also a bit larger and have a thicker shell than chicken eggs, so they last longer in the refrigerator.  What better way to emphasize the richness of duck eggs then making a batch of homemade ice cream with them, how do you feel about coconut?