Lemon Basil Ice Cream

I rarely eat dessert, but I do love ice cream.  So, I decided to search for the best recipe for what I thought would be a winning combination of flavors.  Lemon Basil.  I found a basic custard recipe on-line from all recipes.com.  Ingredients are 1 cup of heavy cream, 3 cups of half n'half, 8 egg yolks, 1 cup white sugar and 1/8 teaspoon salt. I am using a Cuisinart Ice Cream Maker, where you have to freeze the cylinder for a couple of days ahead of time.  I began with separating the eggs into a large bowl.

8 eggs, and you could save the whites to make an omelet for breakfast

Add one cup of sugar and salt

Mix with spoon, and it will be thick.  Set aside.  I admit, that I started with a smaller bowl, and soon realized that it wasn't big enough, because I would have to add the warm cream mixture to it.  So, start with a large bowl.

In a saucepan add the one cup heavy whipping cream and the three cups of half n'half.

Flame on Medium Low, you do not want this to boil, but to simmer, using a whisk to stir.   When simmered, slowly pour about 1/2 cup of hot cream mixture into egg yolk mixture, whisking as you go.  When you have added all of the cream to the egg mixture, return all of the contents to the saucepan to cook on the stove, with the same Medium Low heat.  You want a nice slow simmer, whisking constantly.  When you can coat the back of a spoon with the contents.  This is the custard base of the ice cream.  At this point you can add other ingredients to make what you desire.

I used about 1/4 cup of chopped fresh basil, and about a teaspoon of lemon zest.  I also added a teaspoon each of vanilla extract and lemon extract.

So, I mixed in the remaining ingredients, careful to not let it boil, did the spoon test, and turned off the heat.  I poured the ice cream base into a 8 cup glass measuring bowl and let it cool for 20 minutes.  When cool, place in the refrigerator overnight (I put it in for 6 hours).  When ready, pour it into an ice cram maker, and turn it on.  The Cuisinart ice cream maker takes about 20 minutes.  Remove from ice cream maker, pack into covered container, and freeze for 2 hours before serving.

   But, if was my best attempt at making really good ice cream!  It was frozen, creamy and delicious.  I served it with simple butter waffle cookies.  It makes about 8 cups.  Now I want to come up with some new combinations!

Lemon Spice-crusted salmon with savory Dino Kale

Ingredients:

Salmon filets, preferably wild-caught, separated into 4-6 oz servings

dry curry rub

thin slices of Meyer (or other) lemon

thin pat butter, one per salmon serving

For Kale:

2 bunches Kale, washed and cut into large pieces, 

one Poblano chili, chopped into segments

one bunch of baby shallots or one or 2 shallot bulbs, sliced

2 pieces of pre-cooked bacon (optional)

juice of one-half lemon

pumpkin seeds (approximately 1/4 cup) or to preference

salt and pepper to taste

1-2 Tablespoons grapeseed oil

Preheat oven to 350 degrees.

Dust curry rub over salmon filets and place in pan.  Place butter pat in center of each filet, then cover butter with one slice of lemon.

Place salmon in oven for approximately 15 minutes.  Do not overcook!

Once salmon is in the oven, heat a non-stick wok or large skillet over stove.  

Add 2 Tblsp oil and heat until oil "shimmers" in the pan.  

Add poblano segments and sautee until lightly browned on edges.

then, add shallots and continue to saute

next, add the kale

begin to turn kale and other ingredients over in the pan.

Kale will begin to deepen in color and look "wilted".

Cook until kale appears tender

Add lemon juice and continue turning in pan

add sliced pieces of bacon

I added raw pumpkin seeds that were previously toasted lightly for additional flavor and texture

yum!

This is a very healthy, delicious meal!

As you can see, it is a people-pleaser, at least in the Jenison household!

Dessert:  mixed berries

Enjoy!  

This meal is very simple and quick to prepare. 

Vegetable & Hatch Chili Frittata, Lemon Tilapia Almondine served on a bed of wilted spinach

bag of freshly roasted mild Hatch chilis-yum!

It started with a quick coffee bean run into the local grocer (HEB).  As I approached the door I smelled the heavenly aroma of roasting chili peppers.  To me, this is one of the most wonderful smells on earth.  

Of course I had to buy some!  

Once home, I skinned and seeded several peppers (with plastic gloves on!) and chopped them.

I sauteed a combo of 2 types of squash, chopped garlic, & mushrooms and let them cool.  In the meantime, I mixed 4 eggs with a small amount of half&half, and folded the chilis into the eggs.  Once the veggies were cooled to just slightly warm, I mixed them into the eggs, and added about a half cup of shredded sharp cheddar cheese.  

chilies folded into egg mixture

veggies folded into the mixture

cheese added, reserving a bit for the top of the dish

bake at 350 for 25 minutes, finish by broiling for approximately 5 minutes to slightly brown the cheese.

Lemon Tilapia Almondine served on a bed of wilted spinach:

Ingredients:

4 tilapia filets

one lemon, zest removed and chopped slightly, several thin cross-slices set aside

4-6 cups of baby spinach leaves, washed thoroughly and stemmed

small amount olive or grapeseed oil

1 pat butter

1/4 cup sliced almonds, pan toasted to bring out the flavor, cooled

Place spinach in a nonstick pan with a bit of water.

Cook until it "wilts".  Remove to a strainer and allow moisture to drain.

Place in a bowl in a warm oven until ready to serve.

zest the lemon

chop the zest.  Slice cross-sections of the lemon so there are at least 4-6 very thin slices.

After spinach has been wilted, return pan to the stove on a medium temperature setting.  Allow pan to warm, then add about 1-2 Tablespoons olive or grapeseed oil.  Add one pat butter for flavor.  As the butter melts, add the lemon zest.  

Once the zest warms and begins to sautee, place the fish filets in the pan.  Season by squeezing a small amount of lemon juice from the unsliced lemon, salt and pepper the filets, then place a lemon slice on each filet. 

 Allow to sautee for several minutes until the underside of the filets begins to turn opaque.  

Carefully turn the filets by using two spatulas:  one slid under the filet, the other over the top to hold the lemon slice in place and to prevent the filet from falling apart.  Carefully turn.  Once turned, season the other side of the fish with a bit of salt and pepper, and another lemon slice if you have enough. 

 Cook for several minutes until the underside appears opaque.  Now, gently turn the filet again using the same technique.  Lower heat.  

Bring plates to the stove-area.  Bring spinach out of the warmer.  Use tongs to arrange equal portions of the spinach on each plate.  

Now, gently transfer a fish filet, with the lemon slices, onto the bed of spinach.  

Garnish with a scattering of the sliced almonds.  Serve immediately. 

Note:  this dish would be excellent if a splash of a nice crisp white wine were added to the butter and lemon zest just prior to adding the fish filets!  Also:  any mild, flaky fish will work very well in this dish.

I eat a lot of tilapia because I know a local purveyor who raises the fish.