March 2010

Chocolate Goat’s Milk Ice Cream

March 31, 2010
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Last year I was fortunate enough to be sent some incredible chocolate by the Askinosie chocolate company. Of all the chocolates, my favorite one was their “Dark Milk” chocolate made with Goat’s Milk. I’d never had anything called “dark” milk chocolate nor had I ever had a chocolate bar made with goat’s milk. I was instantly smitten and knew I wanted to make something with that flavor profile….

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Roasted Potato and Leek Soup

March 29, 2010
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While it may technically be spring, I’m well aware that many parts of the country are still buried under snow or at least suffering with chilly temperatures. This recipe for Roasted Potato and Leek Soup should help banish any chill and fill the house with a savory aroma that will be sure to make everyone feel warm and toasty. The roasting of the main vegetables (potatoes, leeks and garlic) add a depth of flavor you just don’t get by simply boiling them.

For more, check out the post…

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Meyer Lemon Giveaway Winner and Garden Update

March 26, 2010
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We have a winner! Sometimes it pays to be first…

Using www.random.org the winner of the Meyer Lemons is Johanna who said,
“My sister helped me start a garden last year, and I loved having so much fresh produce right at my door. Here’s a list of what I plan on having again this year: Tomatoes, cucumbers, black eyed peas, sugar snap peas, okra, and string beans. My herb garden has rosemary, thyme, basil (when it gets a little warmer), oregano, and chives.
I’d like to recreate a recipe I had at Union Square Cafe: Ricotta Gnocchi with Meyer Lemon Butter Sauce. I’m also a sucker for my mom’s lemon square recipe.”

Thanks Johanna! Your lemons will be on their way soon!

As a follow up to my last gardening post, many thanks to those who offered advice about the big fat grubs in the garden. They were indeed Japanese Beetle …

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Getting Ready to Garden & Meyer Lemon Giveaway

March 21, 2010
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Weekends like this remind me how truly blessed those of us are who live in Southern California. Say what you will about traffic or smog, you really can’t beat the weather. It was almost 80 degrees on the first day of Spring, while many parts of the country were still under a blanket of snow. It almost makes a girl feel a little guilty to have so much sunshine and year-round citrus.

We’ve had some unusually wet and cold weather this year, but once it turned warm the urge to get outside and plant came on with a vengeance. Even though it’s early March, it’s time to get the summer garden going here in Los Angeles. While many people in the US can’t plant until May or June, we need to start planting now because in July and August, at least where I live, it’s so blazin’ hot the vegetables can’t take it and start to wilt on the …

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Meyer Lemon Lavender Cake

March 13, 2010
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A couple of weeks ago my mother was cleaning out a box of stuff in her office and came across a bunch of old recipes. In the middle of it was a 5×8 note card with a recipe for “Old Fashioned Lemon Bread,” handwritten by yours truly.

 The letter started, “Dear Mom, I just made this and liked it so much I had to send you the recipe.” It ended with, “You are required to make this as soon as possible.” I was college student living in an apartment and starting to cook more on my own. On the front side of the card I had decoupaged a selection of phrases cut from magazines including “Hot Stuff” and Highway Mileage May be lower” and the Surgeon General’s warning about smoking. God knows what I was thinking. No matter, the cake was fantastic and once I saw the recipe again, I …

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Healthy Bread in Five Minutes a Day~Whole Grain Master Recipe

March 9, 2010
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One of the things I really missed when eating gluten-free for 3 weeks was freshly baked bread. I’m used to baking my own bread a few times a week using the Artisan Bread in Five Minutes a Day (ABin5) method so of course one of the first things I did when done with the cleanse diet was make a batch of dough. For those of you unfamiliar with the ABin5 method, it is a “no-knead” bread dough, made in a batch large enough for 4 loaves, and stored in the refrigerator for up to 2 weeks. Since discovering this method last year, I have not bought one loaf of french bread because I always have dough ready to go in my refrigerator. Now, I’m starting to make my own wheat sandwich bread too.

I was fortunate to receive a review copy of Healthy Bread in Five Minutes a Day (HBin5) a day, …

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