It’s probably a good thing that I tend to get to these Foodie Friday posts up late, silver lining I guess. No matter how much I try to get an early start on these posts it never seems to help. I knew today was not going to be one of those magical early post moments. Anyway, enough babble, on to the food!
Let’s start with a bang… I love this photo, and I rather love this ice cream. This is the first attempt at Cookies & Cream ice cream, and I consider it a success. Sure there are a couple things to tweak… I am going to sub some milk in for the cream to make it a little less rich, and I think we’ll just do regular Oreos next time, rather than double stuff. but other than that it’s wonderful. Especially now that I bought cones for it. Side note about this photo, when I showed it to the Mr. he said “did you use your light box for that??” I replied with “no, my kitchen man.” Silly huh, I also called him “dude” earlier… I think I’ve had too much tea today or something, or I’m just really tired… in any case I’m awfully chatty. Just thought that might amuse you, and it’s my blog so why not. Moving on
This is the chilled mixture for the most recent ice cream creation (it is Ice Cream month after all people)… Earl Grey Ice Cream. I had a couple spoonfuls and it’s very good. You will have to wait for a scoop photo. I don’t know if I cone will go well with this, any fancier/more elegant plating ideas?
Don’t know why I’m sharing this one, outside of the fact that I’m proud that I preserved this Ginger… by that I mean I cleaned and froze it. I have a horrible habit of buying fresh things and not bothering to use them in time, or freeze them. I know, it’s horrible.. such is the case with another carton of strawberries as well as wineberries… I’m thinking they might both be made into freezer jam, but I also have a horrible habit of not sticking to baking plans..
Case in point this is the only typical 4th of July fair we had… no Wine Berry/Blueberry Scones. But don’t these burgers look amaaaazing? And I don’t even eat them, the Mr. did all this, he set it up wonderfully for a photo all the way down to the ketchup.
Only fair to share one of my own current favorite dishes. Yeah it lacks pizzazz in looks, but fresh corn on the cob and cheese tortellini with butter and Parmesan cheese is lovely. I love the crunch of the corn with the pasta. Wish I had some right now actually.
Looks wonderful doesn’t it? Just enough tangy strawberries to counter the simple yellow cake. I think i will have to share this one as it’s so simple and nice. (PS. I am trying to get better about picking more interesting backgrounds for the photos, I know you’re probably sick of my fake stone counter tops)
And something I don’t do often enough…. the recipe, originally posted here , many thanks.
Summer Strawberry Cake
Via the NYC Queen herself, Smiten Kitchen
6 tablespoons unsalted butter, at room temperature, plus extra for pie plate
1 1/2 cups (188 grams) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 cup (200 grams) plus 2 tablespoons (25 grams) granulated sugar
1 large egg
1/2 cup (118 ml) milk
1 teaspoon (5 ml) vanilla extract
1 pound (450 grams) strawberries, hulled and halved
Preheat oven to 350°F. Butter a 10-inch pie pan or 9-inch deep-dish pie pan
Whisk flour baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.
Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer. Sprinkle remaining 2 tablespoons sugar over berries.
Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.
I hope you all have a wonderful weekend.