Honey-Peach Ice Cream with homemade waffle cone - Tuesdays with Dorie

For this week's Tuesdays with Dorie selection, Tommi of Brown Interior selected Honey-Peach Ice Cream on page 437 of Dorie's book, Baking: From My Home to Yours. I really like Rainbow Brown's blog - be sure to stop by her blog and give her encouragement about getting an apartment with an electric stove. Oh dear.

I got to use my new ice cream maker for the second time...and get sucked in by the glory of Target.

I went to Target yesterday and they are having a little summer appliance sale. My friend JustJenn has a bunch of great appliances like a Williams Sonoma Mini-Donut Maker they don't sell anymore! My newly adopted JustJenn motto when shopping: "When I see an appliance, I buy it."

So, when I saw the Rival Waffle Cone maker, it went straight into my red Target cart. And it's on sale for $19.99.

Sweetness, come to Momma.

I so so so love the waffle cone. I love the cone MORE than the ice cream that comes in it.

These cones aren't as thick as the ones at the ice cream shop...but it could be the recipe and my technique! But I am happy with the cones. I have plans for the summer...stay tuned!

As for the ice cream, my peaches weren't the ripest...so it was nice but I think it can be improved with better fruit. Must make again! :)

I picked up these cute ceramics at the Japanese store. Damn. I have been stimulating the economy lately...

Be sure to check out the other Tuesdays with Dorie bakers! And find the recipe for Honey-Peach Ice Cream in Dorie's great book Baking: From My Home to Yours or on Tommi's blog, Brown Interior.

Broccoli Salad

I'm a guest blogger on Natalie's Oven Love blog today! She's having fun on vacation and asked a few friends to fill in for her! Be sure to check out her fun blog and the other guest bloggers! :)

I'm cross-posting this yummy pot luck recipe. You know you are going to get invited to a zillion pot lucks this summer...and this dish is super easy and refreshing. (It does have mayo in it so I wouldn't bring it to the 100 degree 4th of July outdoor pool party.)

Broccoli Salad

This recipe is from an article in Los Angeles Times years ago and it never disappoints. It was submitted by reader, Lisa O’Kane of Toluca Lake and also appears in the great cookbook, Modern California Cookbook by the Los Angeles Times. ("The Best of Lucks" article by Jennifer Lowe, Los Angeles Times, December 08, 1999)

This salad is great with bacon or veggie style. If you get a vegan mayo, you can make it vegan as well. Regular or golden raisins can be used, and you can throw in a few dried cranberries as well. I've seen a version of this salad at Souplantation. It's yum.

Broccoli Salad
Notes:
1. Make dressing and let chill for 2 hours.
2. Cook up bacon. I do this in the oven and it works great! Just place on foil lined pan and bake at 375 degrees until yummy.
3. All ingredients can be prepped and placed in baggies until ready to eat (or transported to pot luck)
4. Dress salad right before eating.

Dressing: Mix together and refrigerate for at least 2 hours:
1 cup mayonnaise
1 teaspoon white wine vinegar
1/4 cup sugar

Salad: Combine together:
1 1/2 to 2 pounds raw broccoli florets, cut into bite-size pieces (I buy the huge bag from Costco or purchase broccoli crowns)
1 cup golden raisins (or regular raisins)
1 cup salted sunflower seeds
1 small red onion, chopped
8 slices bacon, cooked and crumbled

Combine the salad ingredients. Dress with chilled dressing right before serving. Enjoy!!

Find other pot luck favorites in the Los Angeles Times article here.

Shishito Peppers - A Japanese Treat

My farmer's market has an Asian veggie stand. You can find all sorts of greens, bitter melons, eggplants, herbs, lemon grass, daikon radish, and all different varieties of bok choy. Once, I picked up a pack of fresh red chilis and asked the farmer if they were really hot.

He looked at me and asked, "Chinese?"

I said, "No. Japanese."

He shook his head "No"...[you aren't allowed to buy these]

I totally understood. The Japanese can't take the heat!

Japanese cuisine isn't spicy like Korean, Szechuan Chinese and Thai food. Of course, we have wasabi horseradish that can clear out your sinuses, but Japanese food doesn't use much chili powder. There is a great seasoned chili pepper called Togarashi that is perfect on top of a hot bowl of udon noodles though. It's serious yum.

It always cracks me up that when I go to Curry House for Japanese curry I can order it "HOT" because it's for the weak Japanese palate!

So...if you aren't familiar with this pepper...I'd like to introduce the Japanese Shishito Pepper. According to Kitazawa seed company, these are "mini, sweet-hot, thin-walled green pepper is popular in Japan." They grow in the summer and are perfect appetizers. You might be able to find them at a sushi bar or izakaya place (izakaya is Japanese tapas/appetizers/bar food).

I think they are from the bell pepper family, but they don't taste like the green bell pepper (which I hate). However, sometimes you'll hit a hot one! They are really thin skinned and I can casually polish off a whole bunch. Luckily, my father grows a couple rows of them and my mom spends her summer delivering brown bags filled with shishito to relatives and church friends.

These peppers can also be grilled, toaster-oven broiled, pan or deep fried. In addition to this simple appetizer dish, shishito peppers are fantastic tempura items. Gourmet has a recipe for Flash-Fried Shishito Peppers with Sea Salt but this is deep fried.

I don't have a recipe...but here's what I do:

Shishito Peppers

Find shishito peppers in a Japanese store, farmer's market, or grow them yourself.
Wash. Don't need to seed or cut.
Heat a pan really hot.
Add olive oil.
Turn on your fan or your smoke alarm might go off.
Add peppers. Stand back because splatter action will occur.
Fry up until charred a bit.
Plate.
Add sea salt.
Eat immediately.
Don't eat the stems/ends.

Pick up some Shishito Japanese Peppers at the Japanese market or order it instead of edamame this summer at your sushi place!

Raspberry Buttermilk Cake

Recently, I made Gourmet's Raspberry Buttermilk Cake, but the upside down Blueberry Buttermilk Cake version. All my fruit fell to the bottom so I served it as an upside down cake.

Esi of Dishing up Delights made it with strawberries. Check out her post for a cute mini version.

This time, I made it in an 8" square pan (squares make it easier to share with my co-workers). I also popped the cake (with sugar on top) into the oven for 10 minutes, then pulled it out, placed the raspberries on top, and then let it continue to bake for another 18 minutes. The raspberries still mostly ended up on the bottom...so that is just how this cake works.

Recipe: Gourmet's Raspberry Buttermilk Cake or Smitten Kitchen's version

Note to readers: I'm sorry but my arms are acting up and need rest. I have recurring repetitive strain injuries that makes typing and using the mouse not fun. I have a special keyboard, mouse, etc. but sometimes I just need to take a big break and really limit my computer work (besides sitting in front of a computer at work for 8 hours a day! :) I'm sorry I'm not able to comment on your blogs. I do really appreciate you coming to visit and your comments!!! Take care, Mary the Food Librarian

Stained Glass Jello - Laker Nation Style

Game 4 of the NBA Championship is on tonight!

My friend JustJenn made Marbled Lakers Cupcake for Game 2, and that inspired me to show my Los Angeles Lakers spirit.

This is called Broken Glass Jello or Stained Glass Jello. Totally easy to make with boxed jello, Knox unflavored gelatin and sweetened condensed milk...and time.

I've made it with 4 colors before, and you can adapt it in a rainbow of colors.
Originally posted (with directions): Broken Glass Jello

Broken Glass or Stained Glass Jello
(Adapted from JustJenn)

4 small boxes (3 oz. each) of Jell-O or store brand "gelatin dessert" in different colors. (I used 2 boxes of 3 oz. lemon jello and one 6 oz. box of grape)

1 (14 oz.) can sweetened condensed milk (don't get evaporated milk)

2 envelopes unflavored gelatin (that Knox stuff)

For each flavor, dissolve one box of jello in one cup of boiling water. Pour into a container and chill (overnight is probably best, but I chilled it 3 hours until firm). I had four of these containers of jello.

After chilling the four flavors, cut them into small blocks.

Carefully mix the blocks in a 9 x 13 pan.

In a separate bowl, sprinkle 2 envelopes unflavored gelatin into 1/2 cup cold water. After the gelatin blooms, add 1 1/2 cup boiling water and dissolve. Add the can of condensed milk. Stir and cool. Pour cooled milk mixture over jello. It does help to take the time to skim off any small bubbles that are created when you pour the condensed milk on the jello pieces. Chill overnight.

Cut into blocks or shapes and serve! In this case, serve up and cheer!

By the way, did you hear this NPR Morning Edition piece by Tom Goldman? Anti-Lakers Sentiment Rampant Through NBA Fans. Eeck!! I'm a native Los Angeles gal so the Lakers have always been my team. Please don't hate me for it! :)

Gourmet's Gingerbread for June Gloom

June Gloom Gingerbread

Los Angeles is having a major case of June Gloom. In the last couple weeks we have had overcast skies, rain, foggy days, and even lightening. That marine layer just won't go away. There is only a 58% chance of sunshine in June in LA and I'm beginning to wonder if I need to take Vitamin D supplements instead of my daily dose outside. And perhaps a few hours in front of my Lowell Ego lights. Sigh. Just kidding...sorta.

This may sound very pathetic to some, but these lower temperatures and cloudy skies make me think of FALL. And what's the flavor of fall? Gingerbread.

I'm always looking for gingerbread recipes. I love ginger. I love unfrosted cakes (yeah, JustJenn, I'm not a member of Frosting Nation or "Legalize Frostitution" campaign). Gingerbread is the perfect combo of not too sweet cake, moistness, cinnamon and ginger.

This is Gourmet's Gingerbread from February 2009

Recipe by Ruth Cousineau

One of my co-workers said it tasted like little Ginger People chews were in the cake. Sorta like a soylent green ginger cake! :) This cake only uses ground ginger, ground cinnamon and molasses for the spice - making it really easy to assemble!

I dusted my squares with powdered sugar but a dollop of whipped cream would be nice too.

I find that cutting everything and putting them in cupcake holders makes for easy grabbing by co-workers and less mess. Good thing I picked up 1,000 of these at Surfas recently! :)

Hopefully the sun WILL come out tomorrow! :)

Recipe: Gourmet's Gingerbread

Parisian Apple Tartlet - Tuesdays with Dorie

Make this!
Make this!
Make this!

...and people will love you for it.

For this week's Tuesdays with Dorie selection, Jessica of My Baking Heart picked Parisian Apple Tartlet on page 319 of Dorie's book, Baking: From My Home to Yours.

Sorry, my arms are really acting up so I can't type much tonight (need to go ice and rest them).

Puff pastry, fruit, butter, brown sugar. It is so easy you think you are forgetting something!

I made my delicious and super easy tarts with Trader Joe's all-butter puff pastry. Some TWD bakers made their own puff pastry! I don't want to make it myself because I seriously don't want know how much butter is in puff pastry. :)

The Trader Joe's puff pastry comes in squares. I made 4 circles and two rectangles with the dough. This one has fresh pineapple and yellow peaches. Delicious!

Be sure to check out the other Tuesdays with Dorie bakers! Thanks for a great pick, Jessica! For the recipe, buy Dorie's fantastic book or check out Jessica's blog, My Baking Heart.

Cherry Cheesecake Tart - You Want Pies with That?

I need to check my birth certificate. I think my middle name is actually "Procrastination."

It's Sunday night...the Lakers just won Game 2 of the NBA Championship (whoo hoo!) and my pie is finally in the oven. And, of course, it is due in a few hours. I also spent the morning at Disney's California Adventure with UCLA friend, Barbara...and got my personal best on Toy Story Mania with 176,100 points...however, I just watched this youtube video of hints and discovered the high point Easter eggs. Next time, I'm going over 200K :)

This month's theme for You Want Pies with That? is "Childhood Favorite Pie" by Ellen at Kittymama. Ellen couldn't join us this month because she has very exciting happenings in her life...in fact, check her blog for details of how she is going to create wonderful childhood memories for a beautiful little sweetheart!

Childhood Memory Pie: Bake a pie or tart that is inspired by a favorite childhood memory. Maybe you spent a summer vacation in Maine so it's a blueberry pie; or your grandmother always baked lemon meringue, or you remember your first taste of apple pie ever. Tell us a little story that will help us walk down memory lane with you and relive some happy childhood memories!

Um. Memories.
Let me describe myself using some Disney terms.

I am Dory from Finding Nemo. I speak whale and can't remember anything.

However, I did reach way way back and found two childhood food-related memories: graham crackers and cherries.

I remember eating graham crackers for snack at "Preschool in the Park" (it was actually held in a park). And I remember seeing a photo of my brother and I holding a big box of fresh picked cherries. Now, I don't remember going out and PICKING the cherries, but I remember my mom showing me the photo and telling me that we went cherry picking someplace in Los Angeles or the surrounding counties. Pretty pathetic memory, but, like I said...I'm Dory.

This pie is a variation of Tyler Florence's Lemon Blueberry Cheesecake Bars. I made the original before (very yummmmy!), and switched it up for this challenge.

I used a 9" tart shell, omitted the lemon zest, and used 1 cup pitted and halved fresh cherries on top. Baking time remained the same. It's a great tart for those times when you don't want a 3" tall chunk of cream cheese but all the flavor. Original recipe: Lemon Blueberry Cheesecake Bars by Tyler Florence

Please be sure to check out the other creative You Want Pies with That? bakers!! Whew! 11:45 pm and I got it in! Good night!

Buttermilk Coffee Cake or the old school Cowboy Coffee Cake

When I went to DC to visit my friends Racheal and Lee, I baked a bit and picked up some buttermilk for a cake. Unfortunately, Lee took a swig of the buttermilk thinking it was regular milk.

I'm just sorry I missed the look on his face.

Light and easy to make coffee cake with walnut & cinnamon crumb topping

This morning I found myself heading to a presentation at another library and, in a blatant attempt to literally butter up my audience, I was looking for something to bring. And I had buttermilk in the fridge.

I was feeling old school and picked up the Better Homes and Garden New Cook Book (11th edition, 1996). You know, the red plaid cover!!

They call this the Buttermilk Coffee Cake. The note says, "Back by popular demand, this breakfast treat was known as Cowboy Coffee Cake in previous editions of this cookbook."

Cut in butter with a pastry cutter until small crumbs:
2 1/2 cups all-purpose flour
1 1/2 cups packed brown sugar
1/2 tsp. salt
2/3 cup butter, margarine, or shortening (I used butter)

Put aside 1/2 cup of the crumb mixture and combine with 1/2 cup nuts. I used walnuts. Love the "Walnut Baking Pieces" from Trader Joe's...no need to cut or trim. The nuts aren't optional...you really need them to add crunch and texture.

Stir into the remaining crumb mixture:
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg

In a separate bowl, combine these two ingredients and then add (all at once) to the flour mixture:
2 eggs, beaten
1 1/3 cups buttermilk or sour milk

Since the crumb mixture contained cold butter, I wasn't sure how to "mix well". It didn't say to make it smooth so I mixed it (by hand) well enough to combine everything and left these little bits of butter. See them? Well, it turned out fine.

Pour into a greased 13 x 9 pan (I always line it with parchment paper). Sprinkle the topping over the batter. Bake at 350 degrees for 35 to 40 minutes.

Cowboy Coffee Cake or Buttermilk Coffee Cake

English Peas and Buttermilk Potatoes

Math lesson of the day: English peas + Carbs = Delicious!

The farmers market has English peas now! And I'm lazy!

So I bought the shelled peas for $6 a pound ("sealed up" peas were $3/pound). That extra cost was so worth it. I know it can be relaxing and fill you with summertime Zen-like back-to-earth visions of the farm to shell them yourself...but, like noted above, I'm lazy.

English Peas and Buttermilk Potatoes

4 red potatoes (mine were a bit big...so adjust to taste/size/hunger)
1 cup shelled English peas
1/4 cup buttermilk
1-2 T butter
Lots of salt and pepper

I cut up the potatoes and nuked them for about 5 minutes. I boiled the peas in salted water until al dente (I'm sure I could have done things together in the pot, but I wasn't thinking). Drain everything and pop it back into the pot to dry out a bit. Add the buttermilk and butter and start mashing. Easy PEAsy (get it?! darn, I'm such a nerd)