Roasted Banana Ice Cream w/Dulce de Leche Swirls

When I made this, we were in that seasonally awkward period where no fruit is really in season or all that appealing. Plus, my wife and I were on something of a banana kick, so it only seemed natural that I make ice cream.

Roasted Banana Ice Cream w/Dulce de Leche Swirls

This was really simple to make a far as ice creams go–no eggs, no custard, etc. Instead, you roast some bananas with a bit of butter and brown sugar to really intensify the sweet and unique flavor. Once pureed, this gives the same texture an body as a more traditional egg-centric ice cream.

The ice cream had a very strong, molassesy banana taste that I fell in love with. I also mixed in chunks of banana and swirls of dulce de leche just to make things more addictive and punchy in flavor, and all I can say is wow, this is… click to read more…

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Pomegranate Glazed Stuffed Leg of Lamb Roast

I love roasts–there’s something homey and comforting but classy about a nice roast. Plus, you get a bunch of food with minimal effort! I especially love roasting a leg of lamb–its simple and an opportunity to really appreciate what lamb has to offer as far as texture and flavor. This is one such dish that really lets you appreciate the unique flavor of lamb.

Pomegranate Glazed Stuffed Leg of Lamb Roast

For this version, I made a simple fig, apricot, and mint stuffing, rolling the leg roast tightly around it. Then, after giving the leg a good sear, the roast is basted with pomegranate juice to yield a delicious, tacky glaze. The tartness of the glaze is a great foil to the surprisingly complex, sweet stuffing. Plus, it just looks plain sexy.

The only downer was that the drippings from the roast weren’t suitable for sauce-making (the pomegranate juice takes on a burnt taste).

  • ~4.5

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Brioche French Toast with Strawberry Compote

After having made sticky buns recenly, I found myself with brioche dough handy. I’ve finally come to terms with a fundamental part of the breakfast food pyramid missing from my repetoire of go-to day-starters: the morning-time cousin of bread pudding, yes, French Toast.

Brioche French Toast with Strawberry Compote

French Toast, like many “common” breakfast items, might seem less than exciting to many given how many sad, sorry versions are so readily available out there. This is meant to change that in a big way. Heck, this borders on dessert given how incredibly rich this is.

The secret here is simple: the key behind a good French toast is good bread. For this, I baked a loaf of brioche–a dense, rich, buttery bread that is delicious in it’s own right (which is why I had to eat some… click to read more…

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Spiced Port & Pomegranate Frozen Yogurt

I’ve never actually had pomegranate ice cream or frozen yogurt before, but always had it in the back of my mind. As I’d read about it though, it seems to be quite popular with some upper-scale ice cream/frozen yogurt joints like Pinkberry and Red Mango. However, nearly everything I’ve read about pomegranate frozen treats (both commercial and home-made) all had the same review: too subtle and almost indistinguishable pomegranate flavor. This was a downer, but I was still determined to try my hand at it, so I thought I’d try to pump up the pomegranate flavor by focusing on supporting flavors to enhance it (sort of like balsamic and strawberry, chocolate and chili, etc) rather than just throwing more pomegranate at it.

Spiced Port & Pomegranate Frozen Yogurt

Much to my delight, my gambit worked out better than I had expected. I infused the pomegranate juice with both fresh mint and green… click to read more…

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Strawberry Cream Pie in a Thyme Scented Almond Crust

Strawberries were in season when I made this pie, but even more important than my strawberry obsession, I had a need to make a pie crust so I could get a photo of it (more on that a little further down). Given that rhubarb wasn’t gracing the grocery store shelves just yet and I couldn’t make my absolute favorite pie, strawberry cream pie seemed like a natural alternate choice.

Strawberry Cream Pie in a Thyme Scented Almond Crust

Not wanting to be too boring, I had a few ideas to dress things up a bit. For instance, I’d recently read of an odd flavor combo that I was eager to try: strawberries and thyme. So I decided to incorporate both thyme and almonds into the pie crust and I’m very glad I did. The flavor was fantastic–buttery, rich, almondy, and the thyme was… click to read more…

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The Best Banana Bread Ever

Unfortunately, year-round pumpkin bread isn’t a possibility for most of us. Very fortunately though, there are some other awesome quickbreads that work beautifully as either breakfast or dessert. One of my all-time favorites: banana bread.

Just about everybody out there has had banana bread before–its a favorite for so many people for good reason. One of the problems with such popularity though is that there’s also many a banana bread recipe out there that kind of give banana bread a bad name. You know the kind–those fruit breads where, that, no matter what the fruit is, all taste exactly the same? All you taste is semi-moist bread and a bunch of spice, usually stale nutmeg? Kind of a downer. Apples don’t taste like bananas–why should they in bread?

This banana bread is nothing of the sort. I derived my recipe from this one and… click to read more…

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