Category Archives: Off the Shelf

Off the Shelf: December Magazines

Posted by The Cooks Next Door in Off the Shelf and tagged with , , , , , , ,

I (Alaina) was beginning to think we would never get this post up! It’s been just a  little crazy but here it is! We decided to do a cookie theme magazine review and so we each chose a cookie recipe from a few of the December issues. Really most of them had some great ideas for baking and entertaining with the exception of Cooking Light - sadly, it was a disappointing December issue. It lacked the festive inspiration that the other magazines achieved.

Food Network Magazine (Stephanie): This month’s Food Network Magazine is filled with lots of tasty looking recipes! There were several cookie recipes I hope to try like Cappuccino Pinwheels, Double Chocolate Crackles, and Golden Sesame Roll-ups. But I decided to try the Thumbprints. I adapted them very successfully to be gluten-free by using my favorite gf all-purpose flour mix and adding 1/2 tsp xanthan gum. They are like tiny butter cookies with a jam center.

THUMBPRINTS
(from Food Network Magazine, Dec. 2010)
Print This Recipe

2 c. all-purpose flour (for gf: use scant 2 c. gf all-purpose mix + 1/2 tsp xanthan gum)
1/2 tsp baking powder
1/2 tsp salt
12 Tbsp unsalted butter, softened
2/3 c. sugar
1/2 tsp vanilla extract
Assorted jams (orange, raspberry, strawberry, apricot), for filling
Confectioner’s sugar, for dusting (optional)

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a bowl. Beat the butter, sugar and vanilla in a large bowl with a mixer until light and fluffy. Add half the dry ingredients and mix until just combined, then mix in the remaining dry ingredients. Knead a few times by hand to bring the dough together.

Roll teaspoonfuls of dough into balls and place about 1/2 inch apart on the prepared baking sheets. Make an indentation in the center of each ball with a small measuring spoon or the back of a pen. Fill each indentation with jam (a scant 1/8 tsp).

Bake until the edges of the cookies are goldent, 15 to 20 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Dust with confectioner’s sugar, if desired. Store in an airtight container up to 1 week.

 

 Saveur (Stephanie): These naturally gluten-free cookies, with the intriguing name of Basler Brunsli, are delicious! A specialty Christmas cookie from Northern Switzerland that apparently date from as far back as the Medieval times.  They reminded me of chocolate gingerbread or chocolate molasses cookies, though they have neither ginger nor molasses. I imagine these might become a Christmas tradition at our house!

BASLER BRUNSLI (Chocolate Almond Spice)
(from Saveur Magazine, Dec. 2010)
Print This Recipe

8 oz whole blanched almonds
1 1/2 c. sugar, plus more for rolling
6 oz semi-sweet chocolate, finely chopped
1 1/2 tsp cinnamon
1/2 cloves
2 egg whites, lightly beaten

Combine almonds and sugar in food processor and pulse to grind.  Add chocolate and pulse. Add spices and egg whites and pulse to form a dough.

Place dough between two pieces of parchment paper sprinkled with sugar. Roll to 1/8 inch thick. Cut out into desired shape. Place 1-inch apart on parchment paper lined baking sheets. Dry for 3 hours.

Preheat oven to 300°F. Bake for 12-15 minutes until slightly puffed.

Everday Food (Alaina) - This is just such a great little magazine and the December issue is no exception. They had many tasty recipes and on the cookie recipe, I would love to try the Gingerbread Trees w/Lemon Icing (I was out of molasses and thus didn’t get them made!). Spiced Cupcakes w/Citrus Glaze, Moroccan Chicken and Rice w/Chickpeas, Baked Tortellini w/Bacon, Grapefruit-White Wine Sparkler and Antipasti Pizza are a few of the other recipes that looked delicious!

I finally settled on the Holiday Shortbread Cookies – the chocolate variety. They were quite good and a little different. The coarse salt definitely goes with the popular salted chocolate (and caramel) flavors. Personally, I would have decreased the salt by 1/2 tsp. and added 1/2 tsp. vanilla extract. That aside, these were buttery, chocolatey, and addictive. They were perfectly crisp and looked pretty – I dusted them with powdered sugar for serving.

HOLIDAY SHORTBREAD COOKIES - Everyday Food, December 2010
Print This Recipe

1 c. unsalted butter, room temperature
3/4 c. confectioners’ sugar
1 1/2 tsp. coarse salt
2 c. flour
1/3 c. cocoa powder
6 oz. finely chopped bittersweet chocolate
1/3 c. coarse or sanding sugar (optional), for decorating

In food processor, combine butter, confectioners’ sugar, and salt. Process until smooth. Add flour and cocoa and pulse just until combined. Add chocolate and process until combined. From dough into an 8-inch round or square log; wrap tightly in plastic and freeze until firm, 30 minutes (or up to 1 month).

Preheat oven to 350 with racks in upper and lower thirds. Cut dough into 1/4 inch thick slices. Dip edges in sugar if desired and transfer to two parchment-lined baking sheets. Bake until cookies are golden brown around edges. 15-18 minutes, rotating sheets halfway through. Let cookies cool 5 minutes on sheets. Transfer to wire rack to cool completely. Wrap cookies tightly with plastic and keep at room temperature up to 1 week.

Bon Appetit (Alaina) – It should come as no suprise that I really like this issue. I recently renewed by subscription to Bon Appetit for the next three years – it was a great deal and I have loved pretty much all of the recipes we’ve tried! I would love to tell you that I made the cake on the cover  (it’s gorgeous!) but alas, it has not made it’s way into my kitchen yet. :) I did try the Curried Lentil Soup which will post about next week – yum!

This issue has some great looking recipes like Beet & Tangerine Salad w/Cranberry Dressing, Spinach Parmesan Souffle, Spicy Shrimp Quesadilla, Lamb Pita Sandwiches w/Kiwi Yogurt, & Double Chocolate Peppermint Crunch Cookies. I made the Lemon Sugar Cookies and they are super easy, pretty, and absolutely delicious! They will definitely be made again. I was impressed with the simplicity of the ingredients and yet each ingredient adds so much flavor and texture. If you like lemon, you will really enjoy these!

LEMON SUGAR COOKIES – Bon Appetit, December 2010
Print This Recipe

3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
2 tablespoons finely grated lemon peel
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups all purpose flour
Nonstick vegetable oil spray
Colored sugar crystals or nonpareils

Using electric mixer, beat first 6 ingredients in large bowl. Beat in flour. Cover; chill dough until firm but not hard, about 2 hours (I actually made them right away and they worked just fine!).

Preheat oven to 350°F. Coat 2 large rimmed baking sheets with nonstick spray. Pour sugars or nonpareils into separate bowls. Working with moistened hands and 1 level tablespoon at a time, shape dough into balls. Roll balls in colored sugars to coat; arrange on sheets, spacing 2 inches apart. Using bottom of glass or measuring cup, flatten each cookie to 2-inch round.

Bake cookies until golden on bottom, about 14 minutes. Cool on rack. DO AHEAD Can be made 2 days ahead. Store airtight.

Off the Shelf: November Magazines

Posted by The Cooks Next Door in Off the Shelf and tagged with , , , , , , , , , , , , , ,

It’s that time again – the holiday magazines are arriving packed with recipes and ideas! I’ve browsed my issues several times – folded the corners down, made shopping lists, and decided which recipes to try. My favorite of all the magazines – by far – Bon Appetit. I have many recipes that I want to try and it was tough narrowing it down. You will definitely be seeing more recipes from this issue here on TCND before Thanksgiving. Of note – Midwest Living, Saveur, Everyday Food, & Cook’s Illustrated were also lovely issues this month!

Bon Appetit (Alaina) – Like last year, this issue provides several variations of things like potatoes, cranberries, stuffing, turkey and more. They provide menu ideas for various types of Thanksgivings and even include a vegetarian menu. I especially like (it is perhaps my favorite feature) the helpful tips on what can be prepared ahead and how to time your meal. Ths issue boasts 115 recipes and techniques. You are sure to find dishes to suit your menu and palate.

With recipes like Sweet & Spicy Cranberry Sauce, Vanilla-Spiced Caramel & Pear Tart, Roast Turkey Breast w/Potatoes, Green Beans & Mustard Pan Sauce (Thanksgiving all in on dish!), Maple-Braised Butternut Squash w/Fresh Thyme, and Roasted Sweet Potato Wedges w/Smoked Chile Cream, it was a tough choice. I decided on Sauteed Shredded Brussels Sprouts w/Smoked Ham & Toasted Pecans. I picked it partly because I have a mostly negative relationship with brussels sprouts – something about the texture and so I was eager to try them shredded. They were quite good and I would actually make them again. The smoky flavor of the ham was a wonderful addition and the texture was entirely different. Next week I’m going to share another recipe from this issue that I loved even more!

Sauteed Shredded Brussels Sprouts w/Smoked Ham & Toasted Pecans
Print This Recipe

2 pounds brussels sprouts
2 tablespoons (1/4 stick) butter
3 tablespoons extra-virgin olive oil
2 1/4-inch-thick slices smoked ham (about 6 ounces), coarsely chopped
1 large garlic clove, minced
2/3 cup low-salt chicken broth
Coarse kosher salt
1/2 cup pecans, toasted, chopped

Trim root ends from brussels sprouts. Using sharp knife or processor fitted with coarse shredding disk, thinly slice brussels sprouts into shreds. DO AHEAD Can be prepared 1 day ahead. Cover and chill.Melt butter with olive oil in large deep skillet over medium heat. Add ham; sauté until golden, about 3 minutes. Add garlic; stir 30 seconds. Add brussels sprouts and broth; sauté until crisp-tender but still bright green, 3 to 5 minutes. Season with coarse salt and black pepper. Transfer to serving bowl. Sprinkle with pecans.

Food Network Magazine (Alaina) – This issue is also quite festive and is packed with lots of recipes. The pull-out section is 50 different stuffing variations which include traditional stuffing, cornbread stuffing, and rice stuffing. They look so good and I plan to pick one to try for our Thanksgiving (did I mention that I will be hosting my very first full Thanksgiving meal?). Food Network does a great job of including side dish ideas and quick dinners in every issue and this one is no exception. The pooled talents of so many great chefs makes for an interesting and diverse magazine.

There were many recipes that sounded wonderful – some holiday and some every day - Chocolate-Toffee Pecan Tart, Endive & Blue Cheese Salad, Parker House Rolls, Butternut, Arugula, & Pine Nut Salad, Spicy Cumin Fries, and Thai Chicken Soup are just a few. Bobby Flay shares a Macaroni & Cheese that I’m pretty sure is amazing. :)

I made the Stuffed Baby Bellas. These are great appetizers – the recipe says it will serve 4 but I’m pretty sure 2/person would be an appropriate starter size so you can count on it feeding at least 8. The recipe made too much filling so you can either halve it, make meatballs with the leftover (that’s what I did), or buy more mushroom caps. The lemon zest and fennel made for a bright and flavorful filling. Overall, we really liked these.

STUFFED BABY BELLAS
Print This Recipe

16 baby portabella mushrooms (creminis)
1 pound ground chicken or turkey breast
1 teaspoon fennel seed, 1/3 palmful
1 small onion, finely chopped
3 garlic cloves, grated or finely chopped
1 lemon, zested
1 cup shredded asiago cheese
1/2 cup breadcrumbs, a couple handfuls
1 10-ounce box frozen chopped spinach, defrosted and wrung dry in a clean kitchen towel
Salt and pepper
2 tablespoons EVOO (extra-virgin olive oil)
1/4 cup pine nuts or chopped almonds

Wipe the mushrooms clean with a damp cloth. Remove the stems and finely chop them. Preheat the oven to 400 degrees F. In a large mixing bowl, combine the ground meat, fennel seed, onion, garlic, lemon zest, half of the cheese, the chopped mushroom stems, breadcrumbs and spinach and season with salt and pepper. Brush lightly with EVOO and stuff the mixture into the caps.

Arrange the caps on a rimmed baking sheet or in a baking dish. Leave some room around each mushroom to prevent the caps from getting steamy. Sprinkle the remaining cheese and the nuts on the caps and transfer to the oven. Bake until the mushrooms are tender and the filling is cooked through, about 25 minutes. Serve warm.

Every Day with Rachael Ray (Stephanie) – This issue was, in my very humble opinion, quite a disappointment. There were a few recipes that sounded promising, like Potato Cake with Bacon, Sour Cream and Apples or Penne with Bacon, Butternut Squash and Spinach. And I even tried a couple recipes, Roast Mushrooms and Kale over Mashed Sweet Potatoes (not worth making!) and Chipotle-Barbecue Chicken. But, if you’re looking for good Thanksgiving ideas, look somewhere else. Other than four different ways to cook a turkey and small section of unusual side dishes, this issue evokes little Thanksgiving cheer.


CHIPOTLE BARBEQUE CHICKEN
Print This Recipe

Serves 4

6 Tbsp butter
6 large cloves garlic, finely chopped
1 large onion, chopped
¼ c. chipotle chiles in adobo sauce, chopped
¼ c. ketchup
3 Tbsp cider vinegar
2 Tbsp brown sugar
1 Tbsp Worcestershire sauce
8 chicken thighs (about 2 pounds)

Preheat the oven to 425°. Line a rimmed baking sheet with foil.

In a deep skillet, heat 3 Tbsp butter over medium heat. Add the garlic and cook, stirring frequently, until golden, about 3 minutes. Using a slotted spoon, transfer the garlic to a small bowl. Add the onion to the skillet and cook, stirring occasionally, until golden, about 8 minutes. Add the chipotle chiles in a adobo sauce to the skillet. Add the ketchup, vinegar, brown sugar, Worcestershire and garlic and cook, stirring occasionally, until thickened, about 5 minutes.

Using tongs, coat the chicken in the sauce and place skin side up on the prepared baking sheet. Bake until the chicken is cooked through, about 30 minutes.

Cooking Light (Stephanie) — This issue was packed with lots of yummy looking recipes Broccoli Slaw with Oranges and Crunch Noodles, Apple and Cranberry Turkey Roulade (which I hope to try!), Egg Nog, Pecan Spice Cake with ample Frosting. There is also a 50-page holiday cooking section divided up by appetizers, sides, main dishes, desserts, etc. 

Although there were many recipes I considered making, I decided on Apple Kuchen. I thought it was a bit of work for the result, but my husband declared them delicious. I altered the recipe to make it gluten free, as well as cut back the sugar by about a 1/3 of a cup.

APPLE KUCHEN
Print This Recipe

3 Fuji apples, peeled, cored, and sliced
2 Tbsp fresh lemon juice
1 c. sugar, divided
1/2 tsp cinnamon
1/2 tsp salt, divided
6.75 ounces (about 1 1/2 c.) all-purpose flour or all-purpose gluten free + 1/2 tsp xanthan gum
1 tsp baking powder
1/2 c. butter, softened and divided
3 ounces cream cheese, softened
2 large eggs
1 tsp vanilla extract
2/3 c. nonfat buttermilk
1/2 c. chopped walnuts, toasted
1/4 c. apricot preserves
2 tsp apple juice

Preheat oven to 350°. Combine apples and lemon juice, toss. Add 1/4 c. sugar, cinnamon, and 1/4 tsp salt. Toss to combine.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, the remaining 1/4 tsp salt, and baking powder in a bowl, stirring well (if making gf, add xanthan gum here). Place remaining 3/4 c. sugar, 6 Tbsp butter, and cream cheese in a bowl; beat with a mixer on medium speed until light and fluffy. Add eggs, beating well. Stir in vanilla. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture, beating just until combined. Stir in walnuts.

Scrape batter into a greased 13×9-inch metal baking pan. Arrange apples over the batter. Melt remaining butter; brush over apples. Bake for 45 minutes until set.

Combine apricot preserves and apple juice; microwave on high for 30 seconds or until meltd, stirring once. Brush over apples; cool. Cut into 15 squares.

Off the Shelf: October Magazines

Posted by The Cooks Next Door in Off the Shelf and tagged with , , , , , , , , , , , , , , , , ,

The weather is cooling and filling the house with good smells is one of the best activities! Our October magazines arrived and fall is officially ushered in – at least in our kitchens. We talked about magazines we would review and we have chosen four but the reality is – you can’t go wrong with any of the fall magazines. I have Bon Apetit and Cooking Light in my menu plan ideas with several recipes marked. All of the magazines have wonderful, seasonal recipes and there is a good chance you will see a few more recipes featured here during October and November.

Everyday with Rachael Ray (Alaina) – This magazine has a great variety of recipes. It was such a tough choice of what to make. The Pear & Goat Cheese Crostini, Spiced Squash with Browned Butter Glaze, Maple-Walnut Chicken Thighs & Cheddar-Apple Rice, and Apple Tart Tatin were all tempting. I think I’m just ready for the fall fruits and vegetables!

Mini Meatloaves Smothered with Onions finally made the cut and they were delicious. The combination of beef, dates, bacon, and onions with worcestshire sauce and balsamic vinegar made for flavorful and moist meatloaves.

MINI MEATLOAVES SMOTHERED with ONIONS
(Everyday with Rachael Ray, October 2010)
Print This Recipe

1/2 cup pitted dried dates, chopped
1/2 cup breadcrumbs
1 1/3 pounds ground beef
3 onions, 2 thinly sliced and 1 finely chopped
3 slices cooked bacon, chopped
1 egg, lightly beaten
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
Salt and pepper
4 tablespoons butter, melted

Position racks in the top and bottom thirds of the oven and preheat to 375°. In a bowl, combine the dates and breadcrumbs, working the mixture through your fingers to separate. Mix in the beef. Mix in the chopped onion, bacon, egg, worcestershire and vinegar; season with salt and pepper. Divide into 4 mounds and, on a baking sheet, shape into loaves. Place on the upper rack and bake for 45 minutes.

Meanwhile, on another baking sheet, toss the sliced onions with the butter and season with salt; spread out evenly. Bake on the lower rack, stirring occasionally, until golden, about 30 minutes. Serve the meatloaves with the onions.

Food Network Magazine (Alaina) – I love this edition of Food Network. The recipes all look wonderful and again it was such a hard decision. How can you go wrong with a pull-out full of 50 delicious Panini ideas?! And the use of fall ingredients is impressive.

I’m still planning to make the Pumpkin Waffles with Trail Mix Topping and the Slow-Cooker Squash Stew and perhaps a few more!  The Caramel Apple Cake, Pumpkin Pie Parfaits, Honey-Mustard Chicken & Apples, and Portabella Fries all sound so good.

After many requests for more side dish recipes, I decided to try a couple of the recipes included in this magazine. So, we enjoyed Sweet Potato Mash and Sesame Broccoli. We really liked both dishes.

SWEET POTATO MASH
(Food Network, October 2010)
Print This Recipe

Pierce 4 sweet potatoes with a fork; microwave 8 minutes. Scoop the flesh into a bowl, then mash. Brown 3 tablespoons butter in a skillet, then add 8 sage leaves and fry until crisp; transfer to a plate. Cook 4 chopped scallions with salt and pepper in the browned butter. Drizzle over the sweet potatoes; top with the sage.


SESAME BROCCOLI
(Food Network Magazine, October 2010)
Print This Recipe

Cook 1 bunch broccoli spears in a steamer set over simmering water, 10 minutes. Pulse a 1-inch piece peeled ginger, 1 garlic clove, 2 tablespoons each water and sesame oil, 1 tablespoon rice vinegar, and a pinch each of sugar and salt in a mini food processor. Drizzle over the broccoli and sprinkle with toasted sesame seeds.

Midwest Living (Heather) — Although Midwest Living is not technically a food magazine, the Sept/Oct issue included a huge spread focused on cranberries. The article was so beautiful and inspiring that I felt it was worth mentioning here.

The cranberry article included things such as cranberry scones, cranberry layer cake, and cranberry apple sweet potatoes. I chose to try the Crimson Slaw and it was delicious. The color, taste, and texture were right on and paired perfectly with my baked ham, roasted sweet potatoes, and steamed green beans.

CRIMSON SLAW
(Sept/Oct Midwest Living 2010)
Print this recipe

1/3 cup olive oil
2 Tbsp. sugar
2 Tbsp. red wine vinegar
2 Tbsp. dry red wine (optional — but added a great depth)
1 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. dry mustard
4 cups shredded red cabbage (1/2 of a medium head)
1  6-ounce package dried cranberries (I used half this amount)
1/4 to 1/2 of a medium red onion, thinly sliced

For vinaigrette: in screw-top jar, combine oil, sugar, vinegar, wine (if you like), salt, pepper, and mustard. Cover and shake well.

In a large bowl, toss together cabbage, cranberries and onion. Pour the vinaigrette over cabbage mixture; toss gently to coat. Cover and chill for 2 to 24 hours. (I had to serve it immediately and it was great.)

Serves 6.

Victoria (Heather) – Victoria has always been my favorite magazine. The beauty and romance of its pages capture my heart. I enjoyed flipping through this magazine while on our recent “staycation”. Since I am a devoted Anglophile (more precisely a UK-phile), I particularly enjoyed this issue.

Page 38 contains a beautiful photo of an amazing cake: who knew it was gluten-free?! I had to make it. The result was beautiful, but strangely tinny. After some reflection I realized the recipe had been altered in translation and the “tablespoons” should be read as “teaspoons”, especially where baking powder is concerned!!! So, if you’re going to make this cake, be sure to follow the recipe below, or remember the proper translation when you read the magazine!

APPLE AND CINNAMON CAKE
(Victoria Magazine, Sept/Oct 2010)
Print this recipe

1 1/2 cups butter, softened (margarine can be used if you can’t use butter)
1 1/2 cups confectioner’s sugar, sifted
1 1/2 cups all-purpose, gluten-free flour (I used Bob’s Red Mill with great results)
4 tsp. gluten-free baking powder
2 tsp. xanthan gum
2 tsp. ground cinnamon
6 large eggs
4 apples, peeled and coarsely grated

garnish: 1/4 cup walnuts, toasted and roughly chopped; 1/4 cup dried cranberries

Preheat oven to 325F. Grease and line two 9-inch cake pans.

Using a stand mixer fitted with a paddle attachment at medium-high speed, beat together butter and sugar until smooth.

In a medium bowl, sift together flour, baking powder, xanthan gum, and cinnamon. Add to butter mixture, and mix at low speed until combined and smooth.

In a medium bowl, combine eggs and grated apple; fold into butter mixture.

Divide batter between prepared pan, and bake for 40 minutes, or until wooden pick inserted near the center comes out clean.

Cool cakes in pans for 15 minutes. Transfer cakes to a wire rack to cool completely.

To assemble cake, place one cake layer on plate and spread half of the icing over top; top with second cake layer, and spread remaining icing over top. Garnish with walnuts and dried cranberries, if desired.

ICING
(Heather’s Recipe)

8 oz. cream cheese, softened
1/2 cup confectioner’s sugar
1/2 tsp. vanilla
2 cups heavy whipping cream

Place all ingredients in the bowl of a mixer and whip (slowly at first) until cheese is thoroughly mixed in and mixture has thickened.

Off the Shelf: Nigel Slater Appetite

Posted by Heather in Off the Shelf and tagged with , , , ,

Appetite by Nigel Slater is one of my favorite inspirational cookbooks. I love reading cookbooks by people who are not only passionate about cooking but also eating. And, another thing I like about Nigel is his flexibility. Many of his recipes give guidelines, not precise ingredients, and he also adds lots of suggestions on ways to tweek the recipe he gives.

The first fourth of this book contains all kinds of helpful information such as: the new cook’s survival guide, learning to trust your own taste, how to make something taste better, measurements and why you don’t always need them, kitchen kit, basic kitchen skills, ingredients — how to buy, store, and use them, herbs, vegetables and fruit, fish, meat, and dairy, as well as seasonal cooking.

Nigel then launches into the recipes which include all kinds of things: a simple loaf of bread, a great tomato sauce, variations of soup, easy pasta dinners, different ways with rice, thirty-minute fish supper, classic roast chicken, a thin, crisp, fruit tart, a warm and crumbly fruit tart, and a rib-sticking pudding for a cold day.

We have used Nigel’s Creamy, Unctuous Potato Dish over and over at family dinners and holidays. Yes, it is rich, but it pairs so nicely with holiday meats, and it is so easy to prepare, that it is fine with me to enjoy this treat once or twice a year.  (Note potatoes to the top left in picture below.)

A CREAMY, UNCTUOUS POTATO DISH
(Appetite, by Nigel Slater)

potatoes — waxy-fleshed if possible, about 2 pounds
garlic — 2 large, juicy cloves
butter — just enough to butter the baking dish thickly
heavy cream — enough to cover the potatoes (about 2 1/2 cups)

You will need a moderate to low oven, so set the heat at 325F. Peel the potatoes and slice them thinly. This, by the way, is one of those dishes where you really must peel: strings of brown, “healthy” skin are totally at odds with the gratin’s hedonistic overtones. The slices should be no thicker than 1/8 inch. If the garlic is really juicy, cut the cloves in half and rub them around an earthenware or enameled cast-iron dish, pressing down hard to release the juices. Otherwise it might be better to slice it thinly and tuck the slices between the potatoes.

Smear the dish generously with butter. Please don’t be stingy — you are only cheating yourself. Lay the potato slices in the dish, orderly or positively hugger-mugger, it matters not, seasoning with salt and black pepper as you go along. Pour the cream over the potatoes — it should just come to the top of the slices. Bake for an hour to an hour and a half, until the potatoes are virtually melting into the cream.

Enough for 6 as a side dish.

I recently made Nigel’s custard recipe and then threw it into our ice-cream maker to create this incredible frozen custard. Topped with raspberry coulis, it was a delicious, well-rounded dessert.

Off The Shelf: Williams-Sonoma Comfort Food

Posted by Heather in Off the Shelf

Comfort Food by Rick Rodgers (commissioned by Williams-Sonoma) is a large book full of delicious photos of all the food you want to eat when you are in need of relaxation or respite.

Thumbing through you will come across recipes such as: Blueberry Pancakes, Cinnamon Buns, French Onion Soup, Chicken and Dumplings, Reuben Sandwiches, Shepherd’s Pie, Meat Loaf and Gravy, Texas Beef Chili, Real Sloppy Joes, Roast Lemon Chicken, Buttermilk Biscuits, Creamy Coleslaw, Maple Baked Beans, Chocolate Chip Cookies, Peach Cobbler, Apple Pie, and Strawberry Shortcake.

I tried the Spaghetti and Meatballs. They came out great, and I liked the blending of the two meats. However, I felt that, true their nature, Williams-Sonoma had to add in a few extra steps that just didn’t seem that necessary for the home cook (such as soaking the breadcrumbs in milk and then straining them rather than just adding a small amount of milk). However, the book does have quite a number of really appealing recipes and perhaps not all of them would be as involved.

SPAGHETTI AND MEATBALLS
(Williams-Sonoma Comfort Food)
Print this recipe

1 Tbsp. olive oil
1/2 cup minced yellow onion
2 garlic cloves, minced
3/4 cup coarse fresh bread crumbs (can use gluten-free breadcrumbs)
1/2 cup whole milk
1 egg, beaten
2 Tbsp. fresh flat-leaf parsley, minced
1   1/2 tsp. kosher salt
1   1/2 tsp. dried oregano
1/2 tsp. freshly ground pepper
1 pound ground beef round
1/2 pound EACH ground pork and veal (I just used 1 pound ground pork)

6 cups Marinara Sauce (see below)
1 pound Spaghetti
freshly grated Parmesan cheese for serving

Preheat the oven to 400F. Lightly oil a rimmed baking sheet. In a small frying pan, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute more. Transfer to a large bowl and let cool to lukewarm.

Meanwhile, place the bread crumbs in a small bowl. Add the milk and let stand for 5 minutes. Transfer the mixture to a sieve and drain, pressing hard on the bread to extract the excess milk. Add the soaked breadcrumbs, egg, parsley, salt, oregano, and pepper to the onion mixture and mix well. Add the ground meats and mix with your hands just until combined. Do not overmix, or the meatballs will be dense.

Using wet hands, shape the mixture into 18 meatballs, and arrange on the prepared baking sheet. Bake until the tops are browned, about 20 minutes, then turn and bake until cooked through, 15 minutes more. Remove from the oven.

In a large saucepan, bring the marinara sauce to a simmer over medium heat. Add the meatballs. Discard any fat on the baking sheet, add 1/2 cup boiling water to the baking sheet, and use a wooden spatula to scrape up any browned bits. Pour into the marinara sauce and stir. Simmer until the flavors are blended, about 20 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and stir occasionally until the water returns to a boil. Cook according to the package directions until al dente. Drain in a colander. Return the pasta to the pot. Add about half of the sauce to the pasta, without  the meatballs, and toss to combine. Divide the pasta among individual pasta bowls, and top each serving with more sauce and an equal number of the meatballs. Serve hot, with Parmesan.

Serves 6.

MARINARA SAUCE
(Williams-Sonoma Comfort Food)
Print this recipe

2 can (28 ounces each) plum tomatoes with puree,
3 Tbsp. olive oil
1 large yellow onion, finely diced
2-4 garlic cloves, minced
1/2 cup hearty red wine
1/4 tsp. red pepper flakes
1 bay leaf
1/4 cup chopped fresh basil

Pour the tomatoes and their puree into a large bowl. Using your hands, crush the tomatoes between your fingers. (Don’t squeeze too hard or you’ll be squirted with tomato juice.)

In a large, nonreactive saucepan, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute.

Add the wine and bring to a boil. Add the crushed tomatoes and their puree, red pepper flakes, and bay leaf. Raise the heat to medium-high and bring to a boil, stirring frequently. Reduce the heat to low and simmer, stirring occasionally to prevent scorching, and adding water if the sauce thickens too quickly, until the sauce has thickened, about 1 1/2 hours. During the last 15 minutes of the simmering, stir in the basil.

Discard the bay leaf. Use the sauce at once, or let cool, cover, and refrigerate for up to 4 days or freeze for up to 3 months.

Makes about 6 cups.

Off The Shelf: New Flavors For Vegetables

Posted by Heather in Off the Shelf and tagged with , , ,

New Flavors for Vegetables put out by Williams-Sonoma is a beautiful book filled with fresh, seasonal ideas for vegetables. Arranged by season, you will find inspiration for even the commonest vegetable. Admittedly, some of the recipes may seem a bit too gourmet for regular cooking, but not all are complicated. Have a look at some of the recipe titles:

SPRING: snow pea and radish salad, sautéed english peas with garlic and sesame, steamed new potatoes with chive oil, quick two-pea saute with basil and pecorino, roasted asparagus with fried eggs and parmesan.

SUMMER: green beans with creamy tarragon dipping sauce, spicy okra stew, sautéed yellow pear tomatoes with arugula pesto and feta, spicy cucumber salad with roasted peanuts, marinated summer vegetables grilled on rosemary skewers, creamed corn with chipotle chiles.

FALL: stir-fried broccoli with cashews and dark soy sauce, roasted beets with orange and herbed goat cheese, roasted acorn squash with chipotle and cilantro, caramelized cauliflower with honey and smoked paprika, glazed carrots with coriander, roasted root vegetables with indian curry and cilantro.

WINTER: spicy roasted potatoes with cool yogurt dipping sauce, gingered winter squash with pear puree, braised mustard greens with pancetta and lemon, braised winter vegetables with coconut and red curry, individual swiss chard gratins.

We tried the Sautéed Baby Spinach with Lemon Zest and Cream. This was beyond my expectations. It was so good. I’ve never had such mild, sweet (as in naturally sweet), delicious creamed spinach before. I would love to make this again. (Yes, I know fresh spinach is not cheap. Save this recipe for when you find some on sale.)

SAUTEED BABY SPINACH WITH LEMON ZEST AND CREAM
(New Flavors for Vegetables)

1 cup heavy cream
1 lemon
2 pounds baby spinach
1 tsp. sugar
sea salt and freshly ground black pepper

Pour the cream into a saucepan. Using a vegetable peeler, peel 2 stripes of lemon zest, each 2 inches long from the lemon. Set the lemon aside. Add the zest strips to the cream and bring to a simmer over medium heat. Cook the cream, stirring occasionally, until reduced by half, about 8 minutes; watch that the cream does not boil too vigorously. Remove the zest strips and discard.

Remove any tought stems from the spinach leaves and rinse them well in a colander. heat a large frying pan over medium heat. Add the spinach, with the rinsing water still clinging to the leaves. Sprinkle with the sugar and toss well. Cover the pan and cook the spinach for 3 minutes. Uncover and toss the leaves well. Continue to cook, uncovered, until the spinach is wilted and tender, 1-2 minutes.

Place the spinach in a colander and, using a wooden spoon, press on it firmly to remove all the excess liquid. Chop the drained spinach coarsely and add it to the pan with the reduced cream. Finely grate the remaining lemon zest and add to the spinach (reserve the fruit for another use). Season the spinach with a pinch of salt and about 1/2 tsp. pepper and stir well to combine. Cook over medium heat, stirring occasionally, until just heated through, 2-3 minutes.

Transfer the spinach to a warmed serving bowl and serve right away.

Serves 4.

Off The Shelf: September Magazines

Posted by The Cooks Next Door in Off the Shelf and tagged with , , , , ,

**Just a reminder that we are planning to try another edition of Foodie Fridays tomorrow! Hopefully we will get some participants! It’s a great opportunity to share your cooking adventures, best recipes, and more with fellow home cooks and foodies!**

Everyday FOOD — (Heather) This is a very seasonal issue, filled with late summer, early autumn food. The spread on tomatoes is beautiful, and the six fresh recipes all look amazing. The Cuban Dinner feature looks delicious, and not too hard to put together.

The Gnocchi dishes made me wish I wasn’t eating gluten-free just now (I wonder if I could substitute gluten-free flour blend??). A clever article on new ways for muffin tins features deep-dish pizzas, toast cups, mushroom tartlets, eggplant pies, and tortilla cups with fruit.

There is a helpful article on freezing summer produce, and then recipes to use your frozen produce in. And, there is a bake sale article filled with sumptuous baked goodies. Scattered throughout the magazine are one-pot dishes, side dishes and weeknight dinners. Definitely a great issue!

I chose to try the tomatoes with eggs baked inside. It was perfect for a light supper on Sunday evening, or if you’ve had a large lunch earlier in the day.

BAKED EGGS IN TOMATOES
(Everyday FOOD, Sept. 2010)

4 large beefsteak tomatoes
coarse salt and ground pepper
1/2 cup fresh or frozen corn kernels
4 large eggs
2 tsp. snipped fresh chives
1/4 cup grated pecorino or Parmesan cheese (1/4 ounce)

Preheat oven to 350F. Line a 9-inch baking dish or pie plate with parchment. With a serrated knife, cut off the top 1/2 inch from each tomato. With a spoon or a melon baller, gently remove seeds and inner membrane, being careful not to break through flesh of tomato. Place tomatoes in dish and season with salt and pepper.

Divide corn among tomatoes. In a medium bowl, whisk together eggs and chives and season with salt and pepper. Divide egg mixture among tomatoes and top with cheese. Bake until egg mixture is set, 45 to 50 minutes. Serve warm.

Serves 4.

Better Homes & Gardens — (Alaina) This issue has some really great looking recipes. I like that BHG includes all kinds of things around your home – organizing, cooking, gardening, decorating and more. It highlights some wonderful recipes including Donuts, Slow Cooker Indian Chicken Stew,  Mushroom and Poblano Vegetarian Enchiladas, and Buttered Apples in Maple Syrup Custard.

I made the Rustic Swiss Chard & Mozarella Tart. It was delicious and most of my family really liked it. The crust was amazing and I’m imagining all the wonderful combinations I could put inside of it. Sometimes getting my family to eat greens (which are incredibly nutritious) is challenging and I think this recipe is a great way to incorporate them into our diet!

RUSTIC SWISS CHARD & MOZARELLA TART
(Better Homes & Gardens, September issue)
Print This Recipe

1  recipe  Pastry, recipe below
1  bunch  Swiss chard, washed and chopped (about 5 cups)
1  cup  chopped leeks (I actually substituted sweet onions since I didn’t have any leeks on hand)
4  cloves  garlic, minced
1/4  tsp.  dried thyme, crushed
1  Tbsp.  olive oil
3/4  cup  shredded mozzarella cheese
Fresh Italian (flat-leaf) parsley (optional)

Prepare Pastry, below. Wrap and refrigerate (up to 1 hour) while preparing filling.

Preheat oven to 400 degrees F. For filling, in a large skillet cook chard, leeks, garlic, thyme, 1/4 tsp. salt and 1/4 tsp. black pepper in hot oil over medium heat for 4 minutes or until chard wilts and leeks are tender. Cool slightly. Stir in cheese; set aside.

On a lightly floured surface, roll pastry to a 12-inch circle. Transfer to a parchment-lined greased baking sheet. Spoon filling into center of the pastry circle, leaving a 2-inch border. Fold dough over filling, leaving center open and pleating edges of dough. Bake 30 to 40 minutes or until golden. Serve hot. Sprinkle with parsley. Makes 4 main-dish or 8 appetizer servings

Pastry: In a large bowl combine 1 1/4 cups all-purpose flour and 1/4 tsp. salt. Cut up 1/2 cup cold butter; cut into flour until mixture resembles coarse meal. Combine 1/4 cup ice-cold water, 1/4 cup sour cream, and 2 tsp. lemon juice. Add half the sour cream mixture to flour mixture; toss with a fork. Add remaining sour cream mixture; toss with fork until mixture is moistened. Form into a ball.

Cooking Light — (Alaina)  This issue is packed with healthy, easy recipes. It’s perfect for the home cook. It includes a list of the Top 20 ingredients to have on hand for quick cooking. And it has a section on cooking with your pressure cooker (I have yet to get one but they look awesome!). I think the October issue of Cooking Light will be a bit more fall-ish but this is a great magazine overall!

I made the cover dish – Maple-Glazed Salmon. It was wonderful – the dry rub really masked the fish-y-ness and gave great flavor! The kids liked this better than the last time I made salmon. I will definitely make this again. It’s also a quick recipe – 20-30 minutes from start to finish.

MAPLE-GLAZED SALMON
(Cooking Light, September 2010)
Print This Recipe

1  teaspoon  paprika
1/2  teaspoon  chili powder
1/2  teaspoon  ground ancho chile powder
1/4  teaspoon  ground cumin
1/4  teaspoon  brown sugar
1  teaspoon  kosher salt
4  (6-ounce) Alaskan salmon fillets
Cooking spray
2  tablespoons  maple syrup

Preheat broiler.

Combine first 6 ingredients; rub spice mixture evenly over flesh side of fillets. Place fish on a broiler pan coated with cooking spray; broil 6 minutes or until desired degree of doneness. Brush fillets evenly with syrup; broil 1 minute.

Off The Shelf: More-with-Less

Posted by Heather in Off the Shelf and tagged with , , ,

There are three cookbooks my mom owned that I remember as a child: The Joy of Cooking, More-with-Less Cookbook, and The Congregationalist Church of Cambridge, VT Cookbook. Of these three, it was the More-with-Less from which much of what we ate came from. When I got married I made sure I took a copy of this book with me.

What is so great about this 33-year old, picture-less cookbook? Not gourmet recipes. No. This book is all about the basics of healthy living. It covers breads, cereals, beans, main dishes, dairy, meats and fish, soups, vegetables, salads, desserts and gardening and preserving.

Some of my all-time favorite recipes come from this book. Things like: Honey Whole Wheat Bread, Oatmeal Bread, Edna Ruth Byler’s Potato Dough, Baked Lentils with Cheese, Tomato Quiche, Chinese Savory Beef, Basic Meat Curry, Creamed Chicken, Cucumber Salad, and Roman Apple Cake.

One recipe I’ve made many times is Eggplant Parmesan. It’s perfect for this time of year when eggplants are plentiful. It doubles easily too.

EGGPLANT PARMESAN
( More-with-Less)
Print this recipe

1 medium eggplant

1 cup bread crumbs (can use gluten-free bread)
1/2 cup Parmesan cheese
2 Tbsp. chopped parsley
1 tsp. salt
1/8 tsp. pepper
1 tsp. oregano

6 tomatoes, chopped (or one 14 oz. can chopped tomatoes)
2 green peppers, chopped (I leave these out)
2 onions, chopped
2 Tbsp. oil (olive oil)
1 clove garlic, minced
2 Tbsp. tomato paste (or thicken sauce with 1 Tbsp. flour)

1-2 cup grated cheese
1/4 cup additional Parmesan

Slice eggplant and place on a baking sheet. Brush with olive oil and broil 5-7 minutes. Turn slices, brush with olive oil, and broil until tender. Place in the bottom of a greased 9 x 13-inch baking dish. (I would use a smaller dish.)

Mix breadcrumbs, Parmesan cheese, parsley, salt, pepper, and oregano and sprinkle over eggplant.

Combine tomatoes, green peppers, onions, oil, garlic and tomato paste in a saucepan. Simmer uncovered about 20 minutes then spread on top of the crumb mixture. Top with cheeses and bake uncovered 10-15 minutes at 375F. Can be made ahead and refrigerated.

Serves 4.

Off the Shelf: Farm to Fork

Posted by Heather in Off the Shelf and tagged with , , , ,

Farm to Fork: Cooking Local, Cooking Fresh by Emeril Lagasse is everything we promote on this blog: fresh, seasonal, delicious. However, after much perusing, I feel it is aimed at the cook with plenty of time and money on her hands, and I am not that.

Gorgeous photos entice you at ever turn as Emeril goes through the herb garden; milk, eggs, and cheese; leafy greens; the three sisters: corn, beans and squash; nightshades (tomatoes and eggplant); berries, figs, and melons; the orchard; cole crops: broccoli, cabbage, and cauliflower; thistles, stalks, and pods; roots, shoots, tubers, and bulbs; winter fruits; from the mill; fresh off the dock; out on the range; and home economics: preserving the harvest.

As you can see, this is a very thorough book, and there are a few recipes that are simple enough to tempt the home cook, such as: basil-macerated peaches, roasted butternut squash soup, spiced zucchini bread, apricot clafouti, and roasted brussel sprouts. Otherwise, we’re looking at things like: Corn, tomato, and lobster salad, lemon-scented orecchiette pasta with fava beans and fresh tarragon, tomato, zucchini, and leek galette with roasted garlic goat cheese, spiced blackberry soup with caramelized peaches and candied almonds, and wild mushroom ragout over creamy polenta.

I tried the Provencal-Style Stuffed Zucchini, and although the recipe looked a little intimidating, the result was not difficult and tasted amazing: so much so that we enjoyed the leftovers just as much. I highly recommend it. I also tried the apricot clafouti which turned out well and was enjoyed by all.

I would recommend this book as an inspiration to get ideas from and then create your own meals. It is worth checking out of the library.

PROVENCAL-STYLE STUFFED ZUCCHINI
(Farm to Fork)
Print this recipe

2 cups (about 2 oz.) diced French baguette or other crusty bread, preferably day-old (1/2-inch dice)
1/2 cup finely grated Parmigiano-Reggiano cheese
1/4 cup packed fresh parsley leaves
1 Tbsp. minced garlic
1/2 tsp. salt, plus more if needed
1/4 tsp. freshly ground black pepper, plus more if needed
3 Tbsp. extra virgin olive oil
8 small zucchini (each about 7 inches long and 1  1/4 to 1  1/2 inches wide)
4 ounces fresh lean mild pork sausage
3/4 cup minced onions
1 cup finely chopped peeled and seeded tomatoes (about 2 medium tomatoes)

Pulse the diced bread in a food processor until you have an even mix of fine and coarse crumbs. Add 1/4 cup of Parmesan, the parsley leaves, 1  1/2 tsp. of the minced garlic, 1/4 tsp. of the salt, and 1/4 tsp. of the pepper, and process until evenly mixed. Reserve 2 Tbsp. of the breadcrumb mixture for the filling.

Mix 1  1/2 Tbsp. of the exra-virgin olive oil into the remaining breadcrumbs, transfer the mixture to a small container, and set it aside.

Lay the zucchini on a flat work surface, and using a sharp knife, slice off the top quarter of each squash lengthwise. Next, slice a sliver off te bottom of each squash to help keep it stable. Using a small melon baller or spoon, remove the inner flesh from the zucchini to form a small boat shape, leaving a shell that is approximately 1/4 inch thick. Cut the zucchini pulp into 1/4-inch dice, and reserve it separately. Lightly salt the inside of the zucchini shells with the remaining 1/4 tsp. salt. Set them, h0llow side down, on paper towels to drain while you prepare the filling.

Heat 1 Tbsp. of the olive oil in a 12-inch skillet. Add the sausage and saute until it is golden, using a spoon to break it into small pieces, about 6 minutes. Add the onions and cook until they are soft, 3 to 4 minutes. Add the chopped zucchini and cook for 2 minutes. Add the tomatoes and the remaining 1  1/2 tsp. garlic, and cook, stirring until the moisture has evaporated and the filling comes together, 2 minutes. Remove the skillet from the heat, stir in the reserved 2 Tbsp. breadcrumb mixture, and season with additional salt and pepper if necessary.

Preheat the oven to 350F.

Rub the outside of the zucchini with the remaining 1/2 Tbsp. olive oil, and season them lightly with salt and pepper. Turn the zucchini hollow side up, and lightly pat the insides with paper towels. Using a tablespoon or other small spoon, fill the zucchini with the warm filling. Top with reserved breadcrumbs. Lay the zucchini in a baking dish, and bake for 30 minutes, or until golden brown and crispy on top.

6 to 8 servings.

Off The Shelf: Cooking with Flowers and Lavender

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Summer is a great time to think about cooking with lavender and other flowers. This week we have two books to get you started in the right direction. (And, if you don’t have lavender growing in your own garden, you can find it in the spice section of any good supermarket, or health food store.)

The Lavender Cookbook by Sharon Shipley has 182 pages full of recipes that ALL use lavender! After the basics (such as lavender rubs, sugar, syrup and butter), there are four chapters devoted to the four seasons with recipes such as: Lavender Scones, Lavender Chicken Breasts, Lavender Lemon Buttered Chicken, Old-Fashioned Cherry Pie with Lavender, California Lavender Pasta Salad, Lavender Lemon Cookies, Hot Lavender Cranberry Punch, Baked Spicy Pork Chops with Lavender and Apple, Lavender Blueberry Banana Bread, and Lavender Roasted Beets.

Not only can you cook with lavender, but you can use a myriad of other flowers to accent and decorate your cooking. This book, with plenty of photos, helps you identify safe flowers you can eat and gives you ideas on how to use flowers such as: yarrow, hollyhocks, borage, chicory, fuchsia, sunflower, day lily, honeysuckle, phlox, rose, red clover, and nasturtium.

I decided to try a green salad with sliced peaches and laced with nasturtium flowers and ‘Alaska’ nasturtium leaves. For the dressing I used a lavender vinaigrette out of the lavender cookbook. The dressing was a nice complement to the salad, and the taste of lavender was not “in your face” as it could have been. Lavender-Honey ice-cream from David Lebovitz was incredible.

LAVENDER VINAIGRETTE
(The Lavender Cookbook)
Print this recipe

1/3 cup extra-virgin olive oil (I used half canola, half olive oil)
1/3 cup balsamic vinegar
1/2 tsp. sea salt
1/2 tsp. dried culinary ‘Provence’ lavender buds, finely ground in a spice grinder (I just chopped them with a knife)

In a small bowl, whisk together the oil, vinegar, salt, and lavender.

Makes about 2/3 cup.

LAVENDER-HONEY ICE CREAM
(The Perfect Scoop)
Print this recipe

1/2 cup good-flavored honey
1/4 cup dried or fresh lavender flowers
1  1/2 cups whole milk
1/4 cup sugar (I left this out as it is quite sweet with just the honey)
pinch of salt
1  1/2 cups heavy cream
5 large egg yolks

Heat the honey and 2 tablespoons of the lavender in a small saucepan. Once warm, remove from the heat and set aside to steep at room temperature for 1 hour.

Warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer on top. Pour the lavender-infused honey into the cream through the strainer, pressing on the lavender flowers to extract as much flavor as possible, then discard the lavender and set the strainer back over the cream.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. [If the custard curdles -- simply whizz in your blender.] Add the remaining 2 teaspoons  lavender flowers (I left these out) and stir until cool over an ice bath.

Chill the mixture overnight in the refrigerator. The next day, before churning, strain the mixture, again pressing on the lavender flowers to extract their flavor. Discard the flowers, then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

Makes about 1 quart.