Green Tea Ice Cream in Oatmeal-Nut Cookie Bowls

It was really hot for a few days and I made an executive decision that we would need a cool dessert.
summer bulgur-heirloom tomato salad

For Ice Cream:

  • 3 egg yolks
  • 1/4 cup sugar
  • 3/4 cup whey/milk
  • 2 green tea bags
  • 2/3 cup heavy cream
  • 2 tsp cinnamon
  • 1 tsp powdered cardamom
  • 1 tsp powdered ginger
  1. In a large bowl beat egg yolks and sugar
  2. scald the milk/or whey whatever you’re using, then remove from heat
  3. cut open tea bags and steep for four minutes
  4. strain through a find mesh sieve into a clean pot
  5. add heavy cream and bring to a simmer over medium high heat
  6. ladle 1/3 of the cream mix into the eggs and whisk well to combine
  7. add all of the egg mixture to the cream and cook over low heat, stirring until thick enough to coat the back of a spoon or somewhat close, about five minutes
  8. let cool in the fridge for about two hours
  9. put in ice cream maker and follow instructions

summer bulgur-heirloom tomato salad
For Oatmeal-Nut Cookie Bowls:

  • 1 1/2 cups oats
  • 1/2 cup golden raisins
  • 1/3 cup pepitas (pumpkin seeds)
  • 1/3 cup ground walnuts
  • 1/2 cup unsweetened coconut
  • 1/4 cup sunflower seeds
  • 3/4 cup hazelnuts + 1/4 cup almonds and  a little water ground into paste OR 1 cup almond or hazelnut butter/spread
  • 1/4 cup unsweetened apple sauce
  • 1 tsp vanilla
  • 1/3 cup honey
  1. mix all dry ingredients (oats, raisins, nuts and seeds) in a large bowl
  2. then mix in all wet ingredients (nut butter, applesauce, vanilla, honey) until gooey
  3. mold into whatever form you wish. i did some into cookie bowls and the rest into a loaf pan for protein-energy bars for my dad’s surf trip


© 2014, domenicadreamsofcalamari. All rights reserved.

Cockles in white wine, tarragon sauce

One of the adventures my mom and I went on this summer was to the only Spanish store in San Diego. One of the many eclectic things we picked up were cockles in brine which are in the same family as clams and have a very similar flavor. The night we decided to create something with them there were some strange lookin lobster mushrooms at the store so we decided to give them a try. This was basically my mom’s creation but I loved it so here it is.
the dish

  • 1/3 cup dry white wine
  • 1 tbsp tarragon
  • 8 threads saffron
  • 1/2 tbsp thyme
  • 1/4 lb lobster mushroom (or other mushroom)
  • 1 pat butter
  • 3 shallots
  • 1 can cockles/clams
  • 1/2 lemon
  • nice crusty bread
  1. caramelize shallots in butter
  2. juice lemon
  3. remove caramelized shallots and use pan to heat white wine on low heat with tarragon saffron, thyme and sliced mushrooms
  4. once mushrooms start to soften, drain and add cockles
  5. let simmer at low temperature until the aromas are strong then add lemon juice, cook for another minute then remove from heat
  6. serve in bowls with toasted bread

We used black olive rolls, toasted with garlic and it was divine.

This is the Spanish market:

The lobster mushroom:
the mushrooms

© 2014, domenicadreamsofcalamari. All rights reserved.

Olive Oil, Amaretto, Almond, Orange Cake

My mom got this recipe from Food52 and adapted it while I was studying abroad in France. She made it for my dad for Valentine’s dad and sent me pictures. I was dying to make it since then and we finally got around to remaking it last week. It was incredibly moist and the perfect dessert to go with our homemade Ricotta Possibly the best cake I’ve ever tasted!
in all its glory

  • 1 cup whole wheat pastry flour
  • 1 cup almond flour/meal
  • 1 cup sugar
  • 1 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup extra-virgin olive oil
  • 1 1/4 cup whole milk (we used 1 cup whey left over from the ricotta and 1/4 cup heavy cream)
  • 3 lg eggs
  • 1 1/2 tbsp grated orange/tangerine zest
  • 1/4 cup fresh orange/tangerine juice
  • 1/4 cup amaretto
  1. Heat oven to 350° F. Oil, butter, or spray a 9-inch cake pan and line the bottom with parchment paper.
  2. In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk eggs, orange zest and juice and amaretto. Add the dry ingredients; whisk until just combined.
  3. Pour the batter into the prepared pan and bake for one hour, until the top is golden and a toothpick comes out clean. Transfer the cake to a rack and let cool for 30 minutes.
  4. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hrs

Ricotta is highly suggested!       Original recipe:
in all its glory


© 2014, domenicadreamsofcalamari. All rights reserved.

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