Friday, July 25, 2014

Sweet Corn Ice Cream

I wasn't always a fan of corn. As a kid, I found corn on the cob super annoying to eat (it was too messy for me) and I didn't even know it was available frozen and off the cob because my immigrant parents only ever bought it in the husk. My sister, on the other hand, has always loved corn. And I don't remember this, but as a kid, apparently she said corn ice cream should be a thing and she says that I said, "That's gross."

Well, fast forward several years and I'm now on board the corn ice cream bandwagon. I once had corn ice cream at Cafe Boulud in West Palm Beach, FL and I know that corn ice cream is quite popular in Mexico - they love their corn over there - but I don't think it's as popular up in these here parts, i.e. the northeast. I mean, I personally have not seen it.

Luckily, I've got my own ice cream maker and Jersey corn is in its prime right now so I just whipped a batch of my own. This is the first eggless ice cream I made, and I have to say, I didn't miss the yolks as much as I thought I would. I do think that egg-based ice creams are richer and more custardy and melt a little nicer, but the cornstarch version is quite nice. And it's great for anyone with an egg allergy.
Ingredients [yields 1.5 pints]:
2 cups + 1/2 cup light cream
2 ears corn
1 vanilla bean
1/2 cup sugar
1/2 teaspoon salt
1-1/2 tablespoons cornstarch
1 teaspoon vanilla extract
Start by cutting the corn kernels off of the cob. I like to rub the back of my knife up and down the stripped cobs to coax out every last morsel of corn as well as the "milk." Add all of the corn to a saucepan with 2 cups of light cream, the vanilla caviar and the scraped bean, and the sugar. Give it a stir and then pop on the stove and heat over a low flame until scalding.

Thursday, July 24, 2014

Sauteed Brussels Sprout Leaves

Our garden is thriving, y'all! We've been eating super fresh pesticide-free kale, sugar snap peas, jalapenos, and cucumbers. If you've been following along, you'll know that we also planted brussels sprouts this year. So far, no sprouts, but we have plenty of leaves. The leaves are edible and quite nutritious so I decided to treat them a bit like kale and cook it with fatty pork and garlic and crushed pepper flakes. It ended up being pretty darn delicious so I'm sharing it with you guys.

If you need some specifics on the nutrition, both the sprouts and the leaves are full of Vitamins A, C, and K. They've got plenty of fiber and protein and folate, which is an active component of cell growth (so it's v. important for everyone but especially for expectant mothers or planning-to-become-expectant mothers). If you don't have your own brussels sprout plant and you're wondering where you might find these awesome greens, head over to your local farmer's market.
1/2 oz. salt pork, chopped (or 1 slice of bacon)
2 garlic cloves, smashed
1/2 teaspoon crushed pepper flakes
20 brussels sprouts leaves (alternatively, you could make this with kale, mustard greens, swiss chard, or any other dark, woody green)

Wednesday, July 23, 2014

Red, White, & Blueberry Popsicles

I interrupt today's regularly scheduled post to bring you a fun and exciting announcement: You guys! I submitted my kitchen makeover to the kitchn's big reveal contest and they accepted our submission! If you would like to vote - for my kitchen or for anyone else's - please hop on over! I will warn you that you have to be a registered user for the kitchn and apartment therapy's website so it's not as easy as just clicking a button. But, if you have it in your heart to vote for me, I would greatly appreciate it!

Okay, we now return you to our regularly scheduled blogging.

When we got back from blueberry (and strawberry) picking, there was a package sitting on the stoop. It was my order from which contained a popsicle mold! Whoo! I know we owned a popsicle mold at some point but I couldn't find it so I ended up ordering this star mold, which I fell in love with so it all worked out in the end. I decided to use our fresh berries to make a batch of popsicles because: why not? Since the strawberries were almost overripe - they tasted like candy because they were so sugary sweet - it turned out to be a great decision. My sister would say that it was the best decision ever because she was over the moon and Jupiter with these popsicles. Every time she ate one, she would weep and whine with joy (what a freak). So, my advice is to use super ripe berries because they make the best popsicles.

Since all popsicle molds are not created equally, and since not all berries are created equally, this post is more suggestive than instructive. I'm just sharing some guidelines - the amount of sugar you use will depend on the ripeness of your berries and your sugar preference and the amount of ingredients in total that you use will depend on the size of your molds.
coconut milk
simple syrup
To make simple syrup, just combine equal parts sugar and water in a saucepan and heat over a low flame until the sugar has completely dissolved.
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