ICE CREAM, ICE CREAM...we all scream for ice cream.

I have finally been gifted an ice cream maker. I've wanted one for years now and was finally able to acquire one that was given to my son for Christmas. Fortunately for me he was unable to pack it for his move to Costa Rica.

My first attempt was at a low-calorie vanilla ice cream. Using Splenda instead of "real" sugar did not produce the best tasting result.

My second attempt was this past Easter Holiday. Along with the previous two desserts I made a quart of The Barefoot Contessa's Espresso ice cream.
Absolutely FABULOUS!!!!!!
Check out the recipe below and make a batch for yourself. It'll cool you off and keep you awake at the same time.


Ingredients

3 cups half-and-half
6 extra-large egg yolks
2/3 cup sugar
Pinch salt
2 1/2 tablespoons ground espresso coffee beans, decaffeinated or regular
1 tablespoon coffee liqueur (recommended: Kahlua)
1 teaspoon pure vanilla extract
4 ounces (1/2 cup) chocolate-covered espresso beans, chopped
Directions
Heat the half-and-half until it forms bubbles around the edge of the pan and steam starts to rise. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks, sugar, and salt until mixed. Slowly add the hot half-and-half until combined. Wipe out the pan and pour the mixture back into the clean pan. Cook over medium-low heat, stirring constantly with a wooden spoon, for 5 to 10 minutes, until it's thickened and the cream coats the back of the spoon.

Pour the cream through a fine-meshed sieve into a bowl. Add the ground espresso beans, coffee liqueur, and vanilla and refrigerate until completely chilled.

Pour the espresso cream into an ice-cream freezer and freeze according to the manufacturer's directions. Mix in the chopped espresso beans, spoon into a container, and allow to freeze for a few hours. Soften slightly before serving.

SPRING FLING DESSERTS

Spring is about scrumptious and light desserts. The following recipes are two that I made for this year's family Easter dinner.

The first is a spectacular white cake with mascarpone cream filling all topped with sherry macerated berries. Gorgeous AND Easy (and no, I'm not talking about myself)

For cake:
2 cups sifted cake flour (not self-rising; sift before measuring)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 large eggs
1 cup well-shaken buttermilk

For berries:
1/2 cup Fino (dry) Sherry
1/2 cup sugar
4 cups mixed berries, cut if large

For cream:
8 ounces mascarpone (1 cup)
1 cup chilled heavy cream
1/4 cup sugar

Garnish:
confectioners sugar

PreparationMake cake:
Preheat oven to 350°F with rack in middle. Butter a 9-inch round cake pan (2 inches deep). Line bottom with a round of parchment paper, then butter parchment.

Sift together flour, baking powder, baking soda, and salt.

Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Beat in vanilla. Add eggs 1 at a time, beating well after each addition. With mixer at low speed, beat in buttermilk until just combined. Add flour mixture in 3 batches, mixing after each addition until just combined.

Spread batter in cake pan, smoothing top. Rap pan on counter several times to eliminate air bubbles.

Bake until golden and a wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Discard paper and reinvert cake onto rack to cool completely.

Macerate berries:
Bring Sherry and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved. Put berries in a bowl and pour hot syrup over them, gently tossing to coat. Let stand 15 minutes.

Make cream and assemble cake:
Beat mascarpone and cream with sugar in a large bowl using cleaned beaters until mixture just holds stiff peaks.

Halve cake horizontally with a long serrated knife. Carefully remove top half and reserve. Put bottom half on a plate, then spread evenly with all of cream and replace top half. Serve with berries


The second dessert was a luscious Banana rum cream pie. I LOVED the addition of curry to the crust. What an unusual and yummy combination.

1 1/4 cups graham cracker crumbs from 9 (4 3/4 - by 2 1/4-inch) crackers
5 tablespoons unsalted butter, melted
1 teaspoon curry powder (preferably Madras)
1/4 teaspoon cinnamon
1/2 cup packed dark brown sugar
8 ounces cream cheese, softened
1 teaspoon finely grated fresh lemon zest
1 cup chilled heavy cream
4 teaspoons dark rum
4 firm-ripe bananas


Special equipment: a 9-inch pie plate

PreparationPut oven rack in middle position and preheat oven to 350°F.

Stir together crumbs, butter, curry powder, cinnamon, and 2 tablespoons brown sugar in a bowl with a fork until combined well. Reserve 1 tablespoon crumb mixture for garnish and press remaining crumb mixture evenly onto bottom and up side of pie plate. Bake crust 10 minutes, then cool completely in pie plate on a rack, about 20 minutes.

Beat together cream cheese, zest, and remaining 6 tablespoons brown sugar in a bowl with an electric mixer at high speed until light and fluffy, about 1 minute.

Beat cream with rum in another bowl with cleaned beaters at medium speed until it holds soft peaks. Gently stir one third of whipped cream into cream cheese mixture to lighten, then fold in remaining whipped cream gently but thoroughly.

Thinly slice bananas and arrange evenly over bottom of crust. Spread all of cream filling over bananas, then sprinkle reserved crumb mixture over top. Chill pie, loosely covered, 20 minutes.

All recipes courtesy of Epicurious.com

BAKED PASTA WITH TOMATOES, SHIITAKE MUSHROOMS AND PROSCIUTTO

The following recipe is the reason that I started a food blog. I made this many, many years ago then promptly lost the recipe.
It took me about 15 years to find it again. I first found this in a 1991 issue of Gourmet magazine.

I post it now so as never to lose it again.

This is one of my all-time favorite party recipes. It can be made the day before and popped into the oven to bake just before guests arrive. A perfect midwinter dish served up with Italian bread, a salad and red wine.

I know it looks long and complicated but it really is so easy, and just a little time consuming.



2 cups finely chopped onion
2 large garlic cloves, minced
1/4 teaspoon dried hot red pepper flakes, or to taste
1 teaspoon dried basil, crumbled
1 teaspoon dried orégano, crumbled
2 tablespoons olive oil
1 pound fresh shiitake mushrooms, stems discarded and the caps
sliced
1/2 stick (1/4 cup) unsalted butter
3 tablespoons all-purpose flour
2 cups milk
two 28-ounce cans Italian tomatoes, drained well and chopped
1/4 pound thinly sliced prosciutto, cut into strips
1/4 pound Italian Fontina, grated (about 1 cup)
1/4 pound Gorgonzola, crumbled (about 1 cup)
1 1/2 cups freshly grated Parmesan
2/3 cup minced fresh parsley leaves
1 pound farfalle (large bow-tie-shaped pasta) or penne (quill-shaped
macaroni)

In a large skillet cook the onion, the garlic, the red pepper flakes, the basil, and the orégano in the oil over moderately low heat, stirring, until the onion is softened.
Add the mushrooms, cook the mixture over moderate heat, stirring, for 10 to 15 minutes, or until the mushrooms are tender, and transfer the mushroom mixture to a large bowl. In the skillet melt 3 tablespoons of the butter over moderately low heat, whisk in the flour, and cook the roux, stirring, for 3 minutes. Add the milk in a stream, whisking, and simmer the mixture, whisking, for 2 minutes, or until it is thickened. Pour the sauce over the mushroom mixture and add the tomatoes, the prosciutto, the Fontina, the Gorgonzola, 1 1/4 cups of the Parmesan, and the parsley.
In a kettle of boiling salted water cook the pasta for 5 minutes (the pasta will not be tender) and drain it well.

Add the pasta and salt and pepper to taste to the mushroom mixture, toss the mixture until it is combined well, and transfer it to a buttered 3- to 4-quart baking dish. The pasta may be prepared up to this point and kept covered and chilled overnight. Bring the pasta to room temperature before continuing with the recipe. Sprinkle the pasta with the remaining 1/4 cup Parmesan, dot it with the remaining 1 tablespoon butter, cut into bits, and bake it in the middle of a preheated 450°F. oven for 25 to 30 minutes, or until the top is golden and the pasta is tender.

Add the mushrooms, cook the mixture over moderate heat, stirring, for 10 to 15 minutes, or until the mushrooms are tender, and transfer the mushroom mixture to a large bowl. In the skillet melt 3 tablespoons of the butter over moderately low heat, whisk in the flour, and cook the roux, stirring, for 3 minutes. Add the milk in a stream, whisking, and simmer the mixture, whisking, for 2 minutes, or until it is thickened. Pour the sauce over the mushroom mixture and add the tomatoes, the prosciutto, the Fontina, the Gorgonzola, 1 1/4 cups of the Parmesan, and the parsley.
In a kettle of boiling salted water cook the pasta for 5 minutes (the pasta will not be tender) and drain it well.

Add the pasta and salt and pepper to taste to the mushroom mixture, toss the mixture until it is combined well, and transfer it to a buttered 3- to 4-quart baking dish. The pasta may be prepared up to this point and kept covered and chilled overnight. Bring the pasta to room temperature before continuing with the recipe. Sprinkle the pasta with the remaining 1/4 cup Parmesan, dot it with the remaining 1 tablespoon butter, cut into bits, and bake it in the middle of a preheated 450°F. oven for 25 to 30 minutes, or until the top is golden and the pasta is tender.

Serves 6 to 8.

ALRIGHT, ALREADY!!!!!!!!!!!!!!!!!!!!!!!!!!

Cooking a piece of meat at 425 degrees is not a good idea.

Waterbaby- help me.

I have been badgered endlessly about the temperature in the pork roast recipe. here's my concession. Enough already.
I thought the pork came out fabulously at that temp. but others seem not to agree.

Casserole, By Water Baby

Hi all! This is one of the very few dishes that I can successfully make, so it must be easy, right? It's an asparagus casserole that my mom taught me to make, she learned it from the lovely Grandmother Bulletholes.

Prep time: 15-20 minutes, 5 minutes in the oven

You will need:
1 casserole dish, any size
1 bowl
1 box wheat crackers, Wheatables or other
1-2 cans of uncooked Campbell's Cream of Mushroom Soup
1-2 cans of asparagus *don't use fresh, it won't work*
Grated Cheddar Cheese
Hard Boiled Eggs

Prep:
1. Pre-heat the oven to 400.
2. Crush up crackers with a rolling pin, your hands, be creative! Put a layer about 1/2-1 inch thick on the bottom of the casserole dish.
3. Drain the juice from the cans of asparagus into the bowl. Lay the asparagus side by side on top of the crackers, just one layer, depending on how big your dish is.
4. Spoon a layer of the soup about an inch thick on the asparagus.
5. Sprinkle the cheese on top, a layer of 1-2 inches.
6. Slice the hard boiled eggs and put the slices on top of the cheese, however many you think it needs.
7. Slowly pour the asparagus juice over it all, you don't been all of it, so be careful, if it is too runny it won't turn out right. Use a toothpick or a fork to poke a few holes to the bottom so the juice gets to the crackers.
8. Put it in the oven for 5-10 minutes until the cheese is all melted. Let cool for a few minutes before serving.

This is easy, fast and great for something to take to a party.

Costa Rica

I am spending a few weeks in Costa Rica. One of my absolute favorite dishes is Ceviche. The fresh, light dish of fish cooked in only lemon and lime juice.

This is my favorite lunch of all time.


FISH CEVICHE

Preparation time: 15 minutes to prepare, 6 hours to let sit.

2 lbs of firm, fresh red snapper fillets, cut into 1/2 inch pieces, completely deboned
1/2 cup of fresh squeezed lime juice
1/2 cup of fresh squeezed lemon juice
1/2 purple onion, finely diced
1 cup of fresh peeled, seeded, and chopped tomatoes
1 serrano chili, seeded and finely diced
2 teaspoons of salt
dash of ground oregano
dash of Tabasco or a few grains of cayenne pepper

Cilantro
Avocado
Tortillas or tortilla chips

1 In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours, giving time for the flavors to blend.

2 Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.

Most of my ceviche experience in this country has been with the locally caught mahi-mahi. SUPERB!

I especially love it on just a bed of fresh lettuce greens bathed in the wonderful citrus marinade.

Another favorite of mine is:

BLACK BEAN, CORN AND TOMATO SALAD
3 tablespoons fresh lemon juice
2 tablespoons olive oil
a 15-ounce can black beans, rinsed and drained
1 cup cooked fresh corn kernels (from about 2 ears)
1 plum tomato, seeded and chopped
1 scallion, minced
2 tablespoons minced fresh parsley leaves
a pinch cayenne
4 large Boston lettuce leaves, rinsed and spun dry

Preparation
In a bowl whisk together lemon juice, oil, and salt to taste. Stir in remaining ingredients, except lettuce leaves, with salt and black pepper to taste and let salad stand, stirring once or twice, 15 minutes for flavors to develop. Line 2 plates with lettuce and divide salad between them.

I actually prefer to make this with lime juice and cilantro- as opposed to the lemon and parsley.
It's quick, light and just as delicious to make with frozen corn.

All are perfect hot weather dishes.

Adios!

COMFORTING DESSERTS

What would comfort food be without a few rich, decadent desserts?

Here are a couple that I've made this winter.
The first is the best bread pudding I have ever made. Using the Italian sweet bread, panettone, keeps it light.

This recipe is a Giada DeLaurentis creation.

PANETTONE BREAD PUDDING WITH AMARETTO SAUCE

Sauce:
1/2 cup whipping cream
1/2 cup whole milk
3 tablespoons sugar
1/4 cup amaretto liqueur
2 teaspoons cornstarch
Bread Pudding:
1 (1-pound) loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes
8 large eggs
1 1/2 cups whipping cream
2 1/2 cups whole milk
1 1/4 cups sugar


To make the sauce: Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently. In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture. Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes. Set aside and keep warm. (The amaretto sauce can be made 3 days ahead. Cover and refrigerate. Rewarm before serving.)
To make the bread pudding: Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in the prepared dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.)

Preheat the oven to 350 degrees F.

Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve.

I actually used a full 2 pound loaf of panettone. No need to increase the sauce though. It was more than sufficient to soak the bread.
You can also add chocolate chips to this recipe.

The following is a Bobby Flay recipe.
I have tried many, many trifles over the past 30 years. I LOVE the addition of the lemon curd. It adds a wonderful tartness that is perfect with the blackberries.
You can never go wrong with lemon curd.

GINGERBREAD TRIFLE WITH LEMON CURD AND BLACKBERRY SAUCE
Gingerbread Cake:
Nonstick vegetable oil spray
3 cups all-purpose flour
2 tablespoons ground ginger
2 teaspoons baking soda
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 tablespoons minced crystallized ginger
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
3 large eggs
1 cup molasses
1 cup boiling water
2 1/2 teaspoons grated lemon peel
Lemon Curd Filling, recipe follows
Blackberry Sauce, recipe follows


Position rack in center of oven and preheat to 350 degrees F.
Spray 1 half-sheet pan with nonstick cooking spray. Line bottom of pan with parchment paper; spray paper. Sift flour and next 6 ingredients into medium bowl. Mix in crystallized ginger. Using an electric mixer, beat butter in large bowl until fluffy. Beat in brown sugar. Beat in eggs, 1 at a time. Gradually beat in molasses, followed by 1 cup boiling water. Mix in grated lemon peel. Gradually mix in dry ingredients. Transfer batter to prepared pan. Bake until a tester inserted into the center of the cake comes out clean, about 20 to 25 minutes. Transfer to a rack to cool for 15 minutes. Run a knife around the pan sides. Turn out onto a rack and peel off paper. Cool and cut into 1-inch cubes.
To assemble:
Using a trifle bowl, start with an even layer of gingerbread cubes, top with 1/3 of the lemon curd mixture, and 1/3 of the blackberry sauce. Repeat 2 more times. Top with remaining whipped cream. Cover and refrigerate for at least 4 hours or overnight before serving.


Lemon Curd Filling:
2 (11-ounce) jars prepared lemon curd
2 cups heavy cream, sweetened with sugar and vanilla, beaten to soft peaks
Place lemon curd in a large bowl. Fold in half of the whipped cream until combined. Refrigerate if not using immediately. Reserve remaining whipped cream for the top of the trifle.

Blackberry Sauce:
2 pints fresh blackberries, or 1 bag frozen blackberries, thawed
1/4 cup sugar
Pinch salt
2 tablespoons framboise (raspberry liqueur)
1 tablespoon fresh squeezed lemon juice
Place blackberries, sugar, and salt in a medium saucepan and cook until the berries are soft and the sugar has melted. Transfer to a blender and blend until smooth. Pour through a strainer into a bowl. Stir in the framboise and lemon juice. Set aside until ready to use.

I did have to cook the gingerbread quite a bit longer than noted. It could be that my oven isn't as hot as it should be.
I saved a few fresh blackberries to toss on the top of the whipped cream. I'm a sucker for pretty garnishes.