Week 57 1/2: Lemon Basil Ice Cream

I am just drawn to new, interesting foods, and those are the things that I tend to make. When I saw this recipe, I knew I needed to try it right away. My love affair with both basil and lemon are long-standing, and I could only imagine them combined into ice cream!

Overall, I think this is the best ice cream I've made so far (which isn't saying much because I was not a big fan of the kiwi sorbet, mango sorbet, or strawberry ice cream that I had made previously). The flavor is so interesting and fresh! I don't know if I'll make it again, but if I do, I would like to find a way to infuse the lemon flavor into the ice cream leaving the zest in it. After the ice cream would melt on your tongue, the zest was left sitting there. Maybe it would work to simmer the zest in the milk along with the basil, and then to strain everything out before adding it to the ice cream maker.

Year of Yum Rating: 3 1/2 STARS

INGREDIENTS
2 c. milk (I used skim)
1 bunch basil
3/4 cup sugar
1 cup heavy cream
2 lemons (zest only)

DIRECTIONS
Simmer the milk with the basil over low heat until the basil leaves wilt and turn brown. Remove from heat and strain the milk removing the basil. Mix in the sugar while the milk is still warm and then refrigerate this mixture. Zest the two lemons and set this aside. Mix the basil-infused milk with the cream and lemon zest. Pour the mixture into the bowl of the ice cream maker and let it go!

Week 57: Chile-Rubbed Sirloin and Green Chile Nachos

It's been over a year since we've been cooking together, and Abby and I realized that this was our first recipe with steak. Not only that, but I can honestly say that I have NEVER made steak on my own before. I don't eat a WHOLE lot of meat, and steak is something that has always intimidated me. I don't know why because it turns out that it was SO easy. This discovery opens up a lot of food options that I might not have tried before!

I knew these nachos were delicious because my mom made them a few years ago and I loved them. They are good MAN-FOOD because they are so meaty. The avocado crema drizzled on top gives a good refreshing finish to the salty, meaty, gooey goodness!

Year of Yum Rating: 4 1/2 STARS

INGREDIENTS
4 to 5 ounces corn tortilla chips
8 ounces shredded Monterey jack (about 3 cups)
1/2 cup canned roasted green chilies, or 2 roasted and peeled green chiles, diced
1 recipe Chile-Rubbed Sirloin, diced, recipe follows
3 ounces shredded 4 or 6 Italian blend cheese(about 1 cup)
Avocado Crema, recipe follows

DIRECTIONS
Preheat the oven to 475 degrees F or preheat the broiler, with the rack positioned about 7 inches from the top of the oven or the heat source.

Assemble the nachos: Arrange the chips on a 12 by 18-inch baking sheet or ovenproof platter. Top each chip with a layer of Monterey Jack, followed in order by the chiles, sirloin, and cheese blend.

Bake the nachos for 5 to 7 minutes, or broil, until the cheese is soft and bubbly.

Before serving, squeeze streaks of Avocado Crema and Chipotle Mayonnaise, to taste, over the nachos, if using, and garnish with lettuce and onions.

Chile-Rubbed Sirloin:
1/2 teaspoon salt
1/4 teaspoon ground red chile
1/4 teaspoon ground cumin
1/4 teaspoon granulated garlic
1/4 teaspoon ground cinnamon
1/4 teaspoon finely ground black pepper
3/4 pound sirloin steak
1 teaspoon olive oil
1 teaspoon soy sauce

In a small bowl, combine the salt, chile, cumin, garlic, cinnamon, and pepper. Rub the steak all over with the mix. Set aside at room temperature for 15 minutes.

Heat a grill or the broiler until very hot. Rub the steak all over with the olive oil and soy sauce. Grill or broil the steak very close to the heat, about 4 minutes per side, until medium rare. Set aside for 10 minutes before slicing or dicing.

Avocado Crema:
1 ripe avocado, peeled and pit removed
1/2 cup buttermilk
3 tablespoons lime juice (from about 1 1/2 limes)
1/4 cup sour cream
1/2 teaspoon salt

Puree all the ingredients in a food processor or blender. Funnel into a squeeze bottle. The mixture should be thin enough to streak easily. If not, add a few drips more lime juice or buttermilk. Plug the top of the nozzle with a toothpick and chill until read to use. The mixture will keep for 2 days refrigerated.

Week 56: PW's Sundried Tomato Pasta Salad

Another successful recipe from good ol' Pioneer Woman. This isn't your regular pasta salad. It's the kind of pasta salad that you can feel good about bringing outside and letting it sit there for a bit while you enjoy the summer weather because it doesn't have a mayo-based dressing. It's the kind of pasta salad that you feel kind of healthy eating. It's light, and refreshing, and pretty much has some of my favorite Mediterranean flavors.

Don't even think about leaving out the olives. Or the fresh basil. I can't be held responsible if you do.

Now, I forgot my camera when going to cook at Abby's apartment. I told her not to worry, and that I would take a picture of the leftovers when I ate them. Well, I'll be darned if I didn't scarf down those leftovers before they could say "cheese." I guess that means that I'll just have to make it again sometime soon, and I'll post a picture when I do. Ah, the sacrifices I make...

Year of Yum Rating: 4 1/2 STARS

INGREDIENTS
DRESSING:
1 jar sundried tomatoes (7 Oz.)
4 cloves garlic
3 Tablespoons red wine vinegar
1 cup extra virgin olive oil
Salt And pepper, to taste

SALAD:
16 ounces whole wheat pasta
1 jar Kalamata olives
1 pint ripe cherry or grape tomatoes (cut in halves)
10 leaves basil (10-15 Leaves), chopped or julienne
1-½ cup Parmesan cheese, freshly grated

DIRECTIONS

Dressing:
In a blender combine sundried tomatoes, garlic, salt, pepper, and vinegar until tomatoes are chopped. Continue blending while drizzling in olive oil until mixed together.

Pasta:
Cook pasta according to package directions. Drain and rinse with cold water until no longer hot.

Pour 2/3 of the dressing over the pasta. Add olives and toss together. Add remaining ingredients, tossing together and adding more dressing until the salad is coated to your liking.

Serve on a big platter with an extra sprinkling of Parmesan cheese.

Week 55: Spinach Polenta with Balsamic Tomatoes

I knew I was behind on posting, but I didn't realize I was THIS far behind. The only way I remembered what we cooked this week was from looking at the pictures on my camera. I'll use end-of-the-school-year-mania as my excuse, but now that I'm settling comfortably into the easy pace of summertime, I have time to catch up and share all of the delicious things that Abby and I have been cooking.

This recipe came from a Moosewood cookbook that the school nurse lent me. She let me borrow it after watching me eat packed lunches for a while in the teacher's lounge, and she thought this cookbook looked like my kind of food. She was right...there was some yummy-looking stuff in there.

I had never made polenta before, so I was kind of nervous getting started. I also don't have that much experience EATING polenta, which was either a good thing because I didn't have high expectations for it, or a bad thing because I didn't really even know what it was supposed to look like. I didn't stir the milk enough the first time, so it burnt onto the bottom of the pan and I had to start over. The second time was much better, and the polenta turned out to be creamy and delicious! The tangy balsamic tomatoes on top balanced it perfectly.

Year of Yum Rating: 3 1/2 STARS

INGREDIENTS
2 cups Water
2 cups Skim Milk
1 tsp Salt
1 cup Cornmeal, Polenta, Yellow (dry)
1 cup Parmesan, Grated Cheese
8 oz Baby Spinach
4 Tomatoes
2 cloves Garlic Clove
2 tbsp Olive Oil
1/2 tsp Salt
1 tsp Oregano, Dried
2 tbsp Balsamic Vinegar

DIRECTIONS

For Polenta:
Boil water, milk, salt in a saucepan
Add polenta in a slow, steady stream while whisking
Simmer for about 5 minutes, stirring occasionally
Once polenta is thick, reduce heat and stir in cheese until melted
Fold in spinach a few handfuls at a time until just wilted

For topping:
Cut tomatoes into wedges
Cook garlic in oil for 1 minute
Add tomatoes, 1/2 tsp salt, oregano, and vinegar
Summer for about 5 minutes

Serve polenta hot and topped with tomato mixture