TWD: Honey Peach Ice Cream

Hmm. How to make ice cream when one does not have an ice cream maker. That was my dilemma.

Not to worry...plastic baggies, check...salt, check...ice, check. Honey Peach Ice Cream, here I come.

The directions I found online says to use one gallon and one quart bags, but I didn't want to make this in two batches and had one and two gallon bags. So, that's what I used.

I filled the larger bag about a third to half-way with ice. Sprinkled in about one cup of table salt (didn't have nor could I find rock salt - they're the same thing anyway). Plopped in the bag filled with the custard and start to shake, shake, shake.

It worked!! Didn't take very long either, about 10-15 minutes. I had to work quickly in transferring the frozen custard to containers and making it freezer-ready. It was still very soft and the mixing in of the small peach chunks wasn't helping the custard's soft freeze state.

Ahhh...ice cream. It's a beautiful thing.

Next time, I would decrease the amount of honey. I will also skip adding in the diced peaches mid-way through the freezing process. Instead, I would just sprinkle it on top before serving.

Next time, I will also "redesign" my freezing equipment and use a stockpot and a plastic container. I think that will be easier and less messy. The baggie method was pretty fun, though. Everyone should try it at least once. :-)

If you do decide to try it, make sure you wear gloves. The bag gets very cold. It might also be a good idea to shake the bag over the kitchen sink. Have fun!

Thank you to Tommi of Brown Interior for this week's selection.

TWD: Parisian Apple Tartlet

Very quick.  Very simple.

So quick and simple, that I question if it can even be called a "recipe."

As for the taste, I found it rather bland.  That's saying something because if it has apples in it, I am bound to love it. 

I think next time I will brush the apples and the edges of the puff pastry with an apricot glaze.  It might also help to cut the apple half into slices (while keeping the round shape) rather than into 4 big chunks.

Next week, honey peach ice cream...can't wait!

Pasta with Sun-dried Tomatoes

Now that spring is here (well, summer really, since we no longer seem to have spring nor fall in NYC), I've entered my pesto obsessive phase which has led me to a pasta obsessive phase, which got me remembering this fabulous pasta salad I used to get when I lived in Newport, RI many moons ago.  (Yes, my mind goes off in tangents all the time.)

This yummy pasta salad had black olives, bacon, broccoli, sun-dried tomatoes and this secret dressing that I could never quite figure out.  Not that it really needs it...I mean, please, with bacon it would be great with any dressing.

It's been years since I've made it.  Actually, I had forgotten about until I watched The Barefoot Contessa's Pasta Bella episode on the Food Network.  I had all the ingredients except the broccoli which is essential.  It adds a lovely bit of crunch and freshness to the dish.  I did, however, have what I needed for Ina Garten's Pasta with Sun-Dried Tomatoes, which would have to do until I got some broccoli.

This is quick and simple and makes for a satisfying spring/summer lunch - or picnic.  Next time I make it though, I think I'll use roasted garlic and add some olives to the dressing.

Pasta with Sun-Dried Tomatoes

From The Barefoot Contessa (Episode: Pasta Bella)

Ingredients

• 1/2 lb fusilli (spirals) pasta
• Kosher salt (I used regular salt and decreased the amount to 2 Tbsp)
• Olive oil
• 1 lb. ripe tomatoes, medium diced
• 3/4 c. black olives, such as kalamata, pitted and diced
• 1 lb. fresh mozzarella, medium diced
• 6 sun-dried tomatoes in oil, drained and chopped
• 1 c. freshly grated Parmesan
• 1 c. packed basil leaves, julienned

For the dressing:

• 5 sun-dried tomatoes in oil, drained
• 2 Tbsp. red wine vinegar (I used balsamic)
• 6 Tbsp. good olive oil
• 1 garlic clove, diced  (might want to cook it slightly if you don't like raw garlic)
• 1 tsp. capers, drained
• 2 tsp. Kosher salt (I used sea salt)
• 3/4 tsp. freshly ground black pepper

Directions

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

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TWD: Tartest Lemon Tart

I don't know if this is typical and happened to anyone else but my tart bubbled over...furiously bubbled over.  The surface was uneven in color and texture and didn't look like the numerous other lemon tarts I've had up 'til now.  

My shoulders slumped with what I first thought was another mishap (remember my cake that wasn't from last week?) but I remembered how scrumptiously delicious the filling was before I filled the tart shell (so delicious that I was licking every utensil that came into contact with it as though my life depended on it - so very glad my mother wasn't there to witness it). Well, something that good is bound to remain as good no matter what I inadvertently did to ruin it. 

So, to test that theory, I scraped up the bit that spilled over and delivered the spoonful to my eager tastebuds.  Oh, yeah.  Yummy in my tummy.  My fears were unfounded.  It may not look perfect but it tastes perfect.  The next bite with mascarpone was even better.  I'm afraid this one won't make it to the office.

I know this will be a very addictive addition to my list of favorites.  So easy to make, quick and oh, so good.  Thank you Barb of Babette Feasts for choosing this tart for this week's selection.

TWD: Tiramisu Cake

I am very particular about Tiramisu.  I find that most of the recipes are rather mediocre.  I tend not to order it in restaurants or buy it in bakeries because I find I am almost always disappointed at their attempts at what I believe is one of the great desserts mankind has created.  This wasn't always the case.  They all tasted great.  However, once I tasted how truly wonderful this dessert could be (thanks to a recipe I found about 17 years - will post it at a later date), all others paled in comparison.  

So, given my feelings about Tiramisu, my curiosity was high about this week's selection (chosen by Megan of My Baking Adventures).  

  

Well, things didn't turn out as expected.  My cake never rose.  It smelled amazing but it sat flat.  Not sure why.  The frosting was way too soft once I folded in the mascarpone (which I think is one of the major food groups).  It never would have held the cake together if I frosted it as one would a cake. 

So, I ended up finishing it off in the more traditional way, which means my Tiramisu Cake didn't turn out to be a cake at all.  Still, it was quite good.  I find it to be a bit too sweet for me but overall it wasn't too bad.