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Honey Lemon Ice Cream

I used this ice cream to make a red, white and blue 250th anniversary 4th of July celebration ice cream pie for a July 4th family gathering. I topped a shortbread base in a springform pan with the ice cream and then topped it with macerated raspberries and blueberries. A dollop of whipped cream adorned the berries. So many people complimented the ice cream. A simple, but big hit. 1½ cups whole milk ¾ cup granulated sugar 2 Tbsp honey ¼ tsp fine salt Zest of 1 lemon 2 cups heavy cream 2 tsp vanilla extract 3 Tbsp lemon juice (about 1 lemon) The day before churning the ice cream, freeze the ice cream maker churning bowl for at least 12 hours. Warm the milk with the sugar, honey, salt and lemon zest in a small pot to about 125F, stirring often. Remove from heat and let the zest steep for half an hour. Pour milk mixture into a bowl and whisk in the cream and vanilla. Refrigerate until fully chilled, at least 2-3 hours. Install the turning bowl onto the ice cream maker. Stir the lemon juice...
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Brie and Tomato Panini

This is a simple and delicious version of the classic grilled cheese sandwich. The Brie melts readily and is so flavorful. Dorie Greenspan inspired the use of mayo instead of butter on panini-facing slices of bread. A genius idea, which makes a most flavorful crust and is much easier to implement. An addition that could improve this sandwich might be layering drained sauerkraut in the middle of the sandwich! 4 slices finest/favorite bread 6 Tbsp mayo 1 heaping Tbsp prepared horseradish 2 palmful fresh baby spinach leaves 1/4 lb Brie cheese, sliced 1/4-inch thick 1 large ripe tomato, thickly sliced Dash garlic powder Heat a panini press. Spread one tablespoon mayonnaise on 2 slices of bread. Pile half the spinach on each slice. Paint the other two slices of bread with the horseradish, evenly. Place half the cheese on the horseradish spread and top the cheese with 2-3 slices tomato. Season tomatoes with garlic powder, salt and pepper to taste.  Fold the two dressed slices of bread to...
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Red Wine Horseradish BBQ Sauce

I love barbecue sauce for grilling meat. This is simple to prepare and you know exactly what is, and is not in it - like no high-fructose corn syrup.  The lemon gives a nice tang, the aromatics add depth, the wine adds a rounded mouthfeel while the hoisin sauce and ketchup add a bit of sweetness, but not too much. I love the addition of fish sauce which delivers a full backdrop of umami. This is a super well-balanced barbecue sauce; g reat for chicken, pork, beef or lamb.  1/4 cup onion, finely diced 4 cloves garlic, finely minced 1/2 tsp dried oregano 1/2 cup red wine 1/2 cup ketchup   2 tsp horseradish 1 Tbsp Thai fish sauce 1/4 cup hoisin sauce 1 Tbsp favorite hot sauce Juice of 1 lemon (about 3 Tbsp) Sauté the onion in a small pot in a dash of olive oil. Cook for about 6-8 minutes, until the onion has softened and begins to turn golden. Add the garlic and oregano and cook another 2-3 minutes. Add the wine and bring to a gentle boil. Simmer for about 3-5 minutes to boi...
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Almond Breaded Haddock Scampi

This is an absolutely delicious preparation of light white fish. Layers upon layers of flavor start with a spinach, leek and garlic bed. Then butter browned fish fillets topped with a zesty sundried tomato caper wine sauce, and finally a crusty panko-almond topping adorned with shrimp and lemons. What's not to like?! 5-6 oz fresh baby spinach leaves 1 leek, cleaned and diced Crushed red pepper flakes to taste 4 cloves garlic, minced 1/2 cup flour 1-1/2 lb haddock fillets 2 Tbsp butter plus 2 Tbsp olive oil Sauce: 2 Tbsp sun-dried tomatoes packed in oil, minced 2 Tbsp capers, drained 2-3 jarred sweet pickled peppers, diced 1/2 cup dry white wine 1/2 cup chicken broth 4 Tbsp cold butter tossed with 2 Tbsp flour Almond Panko Topping: 1/3 cup panko crumbs 1/8 cup sliced almonds 1 Tbsp herbes de Provence or dried Italian herbs 2 Tbsp butter plus 2 Tbsp olive oil 8 large shrimp, shelled and deveined, tails on 1 lemon, thinly sliced (and seeded) Preheat oven to 375F. Wilt the spinach in a...
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Braised Shiitake Pork Belly

This is one of my favorite dishes I would order whenever I travelled to China. I finally found a local source for good pork belly and gave it a try at home. The pork is very well cooked, first poached, then browned in melted sugar and then braised with two soy sauces and shiitake mushrooms. It takes about two hours to complete, but it is well worth it.  To call this comfort food is an understatement!  A thick glossy, sweet sauce coats every delicious bite. Serve over simple steamed rice with poached bok choy to counterbalance the robust flavor of this delicious dish. 2 lb pork belly 1/4 cup brown sugar (see notes) 1 shallot, finely diced 1-inch ginger sliced into about 8 slices Water to cover pork (I used 2 cups) 1/4 cup soy sauce 1/4 cup dark soy sauce (see notes) 2 cups dried shiitake mushrooms 1 green onion, sliced for garnish Cut the pork belly into 1-inch pieces.  Bring a pot of water to boil and boil the pork for 10 minutes. Drain and set aside. Melt the brown sugar...
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Lemon Raspberry Cheesecake Bars

These delicious cheesecake squares are a riff off of Natasha's Kitchen (check out that great food blog!). I've tweaked the ingredients to my liking; they're rich, flavorful and just a bit decadent. All great for the Memorial Day BBQ we attended! Make sure you make then enough in advance to chill in the refrigeerator for at least several hours. Graham Crust: 7 oz graham crackers 1/4 tsp salt 1 Tbsp sugar 1 stick butter (1/2 cup), melted Cheesecake: 4 bars cream cheese (32 oz), softened to room temperature (important!) 1-1/4 cup sugar 5 large eggs, room temperature (important!) Zest of 1 lemon 2 Tbsp sour cream Juice of 1 Lemon (2-3 Tbsp) 2 tsp vanilla extract 1/4 tsp salt 12 oz fresh raspberries Preheat oven to 350F.   Oil a 9x13-inch baking pan and line with parchment paper for easier removal of cooked & cooled cheesecake. Pulse the graham crackers in a food processor until grainy. Pour into a 4 cup measuring cup. You should have 2 cups. Adjust accordingly. Stir in the ...
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