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Posts tagged ‘Ice cream’

Feb 15

Caramelized banana malts (and a tiny little excuse)

Hello there! Happy day-after-Valentine’s. I bet what you need right now is another dessert recipe. Yes? Great. We’re on the same page.

Caramelized-banana-malt

Many apologies for my disappearing over the last few months. Three months, to be exact. Three fairly queasy, fatigued, food-averse months. That’s right, I’m using the little, tiny human growing inside me as my excuse, and believe me, it’s a pretty good one. I wouldn’t wish a job working with/talking about/thinking about food upon any newly pregnant lady, not ever.

But I’m coming back to life, step by step, or at least figuring out what life looks like in these somewhat disorienting circumstances. I’m certainly not in fighting form – a few days ago (one of my first non-teaching cooking attempts in the last three months), I transferred a skillet of pan-roasted chicken thighs from the oven back to the stove and almost immediately grabbed the searing hot handle of the skillet with my bare hand. After a few less-than-ladylike words and some quality time with a running tap of cold water, I turned back to the stove – and proceeded to do the exact same thing with the other hand.

This is your brain on pregnancy. Read more

Apr 1

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Orange-cardamom ice cream

When we were in San Francisco (Remember? Remember when we went to San Francisco and frolicked in its culinary pleasureland? Remember how amazing that was? Sighhh ….), we went to this place. I’d heard and read about it for a few years and had always wanted to go, but it suffers greatly by being a dessert-oriented business in close proximity (as in within 1 block) to this other place, which means my Mission-based dessert capacity is almost 100% always directed elsewhere.  But a 4-day trip to San Fran meant  daily trips to the Mission, finally a good time for Bi-Rite (as well as a stop to Pizzeria Delfina, since my Mission-based lunch capacity is also generally spent at Tartine). Read more

Oct 6

A perfect substitute for those frappa-whatevers

Do you like ridiculous sugary blended coffee drinks? I do. Despite how they make me feel – physically and emotionally – I find them irresistible. Especially in airports. When I worked at a Peet’s I could justify drinking them every once in a while because it really was just milk, ice, espresso, and flavor syrup whirled up in a blender. And because I could alter those ingredients at will without sounding like a fool (“half-caf, soy, 1 pump vanilla, please”). But at most places (and I’m pretty sure even at Peet’s now), blended coffee drinks are a near-lethal combination of milk powder, coffee-flavored ooze, whole milk and/or heavy cream, and flavored syrups so sugary that your innocent little Starbucks purchase is suddenly on-par with a gallon of ice cream.

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Jan 17

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Bourbon Ice Cream and Coffee Caramel Sauce

We had what dare say was our most successful dinner party yet on Friday night. Without launching into too much superfluous narrative, here’s the details: Read more