Sweet Basil Ice Cream with Honeyed Pine Nuts

This is another "how-did-I-not-share-about-this-earlier-this-ice-cream-changed-my-life" sort of posts. Sweet basil is one of a few flavors that we have actually repeated because it was just too good to forget about. Or at least, I couldn't forget about it. Matt thought it was good. I get a crazy look in my eye when I smell fresh basil and start salivating because of this ice cream. No, seriously, we have been getting basil from the farm each week, and all I can think about when I smell it is ice cream.

Grape juice

We have a CSA membership to a local farm. That means during the growing season we get a basket of produce a week. Every week our basket is filled with whatever produce is ripe for the picking. Holli and Charly go and pick it up and even get a "U-Pick" bonus where they get to pick something extra. Charly loves to pick! I'm sure Holli will talk more about the farm in a later post, but that's not what this post is about.

Not my picture. Here's the source. This picture is from a cool blog about buying produce. Nice pictures too!

The Farm has forced us to use produce we have never cooked with before, such as: garlic scape, okra, eggplant, and concord grapes. You may know concord grapes from such things as grape jelly and juice. They have a less than pleasant slimy texture, and they also have seeds. They are not the same that you buy in the store and eat right off the vine. They smell wonderful though. What do you do with concord grapes? I imagine a bunch of old Italians stepping in buckets to make wine. Since old Italians are in short supply here, I decided to make grape juice.

This is my picture...I know kind of boring.

Brazilian Rice and Beans

I recently asked a Brazilian who had been living in the states for 2 years what food he missed most from Brazil. He said without hesitation, "rice and beans!" I don't think one day went by when I was in Brazil that I didn't eat rice and beans. It is a staple there. They eat it at every meal and love it. You would think that they would get tired eating the same thing every day, but they don't. I never did.

Also shown in this picture is Pão de Queijo see my previous blog post.

Pistachio Ice Cream

I love anything pistachio flavored. Holli and I are always on the look out for good pistachio ice cream. Apparently the best way is to make it yourself. I'm not really surprised though. All of these homemade ice creams we have been making are better than the store bought stuff. I really think toasting the pistachios is what sets this ice cream apart. Mine turned out just a little bit too salty, because my pistachios were salted when they shouldn't have been. Although I did like the saltier kick it was just a little too much. Lesson learned.

Mexican Baked Eggs

We are lovers of all things breakfast in the Coats house. If you were to look at our meal plan every week you would most likely see brinner (breakfast for dinner) at least once. Breakfast food is so good! I don't know what it is about it. But with our busy schedules, we don't often eat good breakfasts. I mean who has the time to cook a huge breakfast in the morning? Not us.

I did a summer study abroad in Mexico while in college and we stayed with this sweet Mexican woman. She was so nice and treated us like her kids...maybe better than her kids. She left for work early in the morning, but still managed to make breakfast for us before she left. Knowing we were lazy college kids she didn't wake us up, but instead left our food covered up and ready to heat back up. Every time I woke up it was like Christmas morning going down stairs, giddy to see what delicious gift was waiting to be unwrapped. Then we would watch some Mexican version of Jerry Springer and try to figure out what was going on while we ate. Those were simpler times.

Chocolate, Cinnamon and Cayenne Pepper Ice Cream

I know the whole sweet and spicy thing sounds crazy, but if you haven't tried chocolate with cayenne pepper you really should. Lindt makes a really good dark chocolate with cayenne pepper chocolate bar, FYI. The cayenne pepper makes the flavors more complex and the heat makes it so much more interesting. This recipe is kind of a twist on Mexican hot chocolate. you don't taste the cayenne and it's not one of those things that assaults you when you first bite in. It is a warm subtle heat that grows in the back of your throat. When I was tasting the sauce I thought it was a little weak so I added a little bit more. It still wasn't doing it for me. I may have double the cayenne and it may have been a little more hot than I would have liked. I think after sitting for a little bit in the fridge the heat intensified. Next time I make this I will stick to the recipe and tone down the spice a little!

This recipe was Jeni's splendid ice cream, like most of the recipes I use. Every time I think about this recipe I think about a Brazilian Soap Opera that was really popular while I was there called "Chocolate com Pimpenta" or Chocolate with Peppers. Everyone always had it on when we were at their house. Here is an, uh, interesting clip:

Southwestern Stuffed Spaghetti Squash

If you ask me, a meal isn't a meal without some meat. Don't try to put a salad in front of me and call it a meal. A salad is a side! It's what you eat before your meal comes. Put some meat on it...maybe, but it's a stretch! My wife thinks differently than I do. Maybe because she is more refined, and less of a neanderthal than I am.


We had some friends over and one is a vegetarian. I use that term loosely because just a couple of days before he came over he ate a plate of ribs. Luckily Holli had a meal planned that was vegetarian friendly. Remember what I said about a meal not being a meal without meat? Well this was the exception! It was hearty and delicious. I didn't even miss the meat...well it would be good with meat too. Other than the time it takes for the spaghetti squash to cook it only takes about a half hour to make. Cheap and easy! Also, leave out the cheese and its vegan. I'm looking at you Kelly!

 we didn't manage to snap a pic ourselves, but here is the Source

Beef Tagine with Butternut Squash

I have been holding on to this recipe for a cold winter's day. It looks so rustic and warms me up inside just by looking at it.

Ice Cream...It's a Year Round Sort of Thing!

I know what you are thinking, why post about Ice Cream in December? To my defense I would add: 1) Holli  scored a little tiny ice cream maker at the thrift store for only a couple bucks. 2) I can and will eat ice cream all year round. 3) Who cares, this is my blog and I will post what ever I want!

This sweet ice cream maker purchase couldn't have come at a better time because I just saw an awesome recipe from Cooks Illustrated...I know it's like Sports Illustrated, but with food, and wait till you see the centerfolds...WOW-ZA! Anyhoo, I decided to try the new recipe and couldn't have been happier. They take a different approach to get the best, creamiest, and crystal free ice cream possible. It did not fail to impress this ice cream connoisseur...and by connoisseur I mean guy who really likes to eat ice cream!

So if you don't mind making ice cream in the winter give this a go. You will need an ice cream maker for this...sorry. I would buy one if you don't own one yet, you can't go wrong with homemade ice cream.

Vanilla Ice Cream
Cook Illustrated