Monthly Archives: August 2017

Buttermilk ice cream with olive oil and fleur de sel

When this recipe was first posted as this month’s selection, my thought was,  how am I going to make this without an ice-cream maker?

However, I was determined to give it a try,  so I checked out a few hints on the web and tried putting some of them together.

I remember my own mother making ice-cream from condensed milk when I was a child. She would put the milk in her empty ice cube trays and freeze it a bit,  take it out, and mix it.  She would then refreeze.   I was so surprised to see that condensed milk is still being used today,  perhaps not exactly the way she did, but she was certainly ahead of the times.

I followed David’s instructions all the way to blending in the buttermilk, and then I poured it  into the stainless steel bowl of my cake mixer so that I could freeze it.  After two hours I removed the ice-cream and using the whisk attachment on the machine I basically churned it.  I did this two more times and then transferred it to a plastic container to freeze thoroughly.

I was really pleased with the results,  real ice-cream.

On Saturday Tricia and her family were here for dinner  so I asked them if they would like to try it.

We first tasted it with the olive oil and flour de sel.   It  was interesting,  but  not something I would normally order.

We then tried it with some chocolate sauce and also a raspberry sauce.  I think the raspberry sauce won out on this one.

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Caviar D’aubergines

IMG_1058This week’s recipe for Cookthebookfridays is Eggplant caviar.

Eggplant and zucchini are so plentiful right now,  and walking through any supermarket,  the bins are stacked with all these delicious fresh vegetables.

The eggplant caviar is so easy to prepare, and makes a lovely side dip that goes well with a summertime barbecue.

I do not have a grill or a gas stove, so I roasted the eggplant in the oven the same way that I do my roasted red peppers.  It was a little hard to tell if they were blackened or not, but they smelled like they were burning so I figured they were good to go.

I sliced them in half and put them back in the oven at 375 degrees, with oil and salt for 40 minutes.

After scraping out the pulp I added all the other ingredients and gave it a whirl in my cusinart.   Perfect!

So easy and so delicious.