Creamy Coffee Ice Pop

Need a caffeinated way to cool off this summer? This. Is. It. Another win for coffee!

Creamy Coffee Ice Pop

Creamy Coffee Ice Pop

Yield: 6 ice pops

 

1 cup cold brewed coffee (recipe below)

¾ cup heavy cream

1/4 cup granulated sugar

 

Mix all ingredients until sugar is dissolved and pour into ice pop molds and freeze.

 

Cold Brewed Coffee

2 1/4 cups coarsely ground coffee

6 cups cold water

 

Stir to combine, cover and allow to sit at room temperature for 24 hours.

Strain through a fine mesh sieve lined with damp cheesecloth.

Fusili with Pesto and Sun Dried Tomatoes

It’s just not summer without fresh homemade pesto. Here’s my recipe paired with pasta and sun dried tomatoes. Grazie.

Fusili with Pesto and Sun Dried Tomatoes

Fusili with Pesto and Sun Dried Tomatoes

Yield: 4 servings

 

For the Pesto

2 ¼ packed cups fresh basil leaves

½ cup extra-virgin olive oil

2 large garlic cloves, peeled and chopped roughly (2 teaspoons)

½ cup pine nuts

½ cup grated Parmigiano-Reggiano, not pre-grated

Kosher salt, to taste

Freshly ground black pepper, to taste

 

In a food processor, process to combine, the basil, ¼ cup oil, garlic, and pine nuts. Scrape down the sides, then add the remaining ¼ cup oil, and the cheese. Process until the desired texture is achieved, seasoning to taste with salt and pepper. For the record, I add about ½ teaspoon salt and a few good cranks of pepper. No need to rush; taste as you go. Take your time and enjoy.

 

For the pasta

¾ pound fusili pasta

2 tablespoons kosher salt

¼ cup sundried tomatoes packed in oil, chopped roughly

¼ cup toasted pine nuts

8 fresh basil leaves, chiffonade (stacked, rolled and sliced thinly)

 

Bring a small pot of water to a rolling boil.

Once the water has come to a rolling boil, add 2 tablespoons kosher salt. Stir the fusili into the boiling salted water and cook, stirring occasionally, until al dente (almost done, or “to the tooth”).

Drain (do not rinse) the fusili, reserving 1/3 cup of the pasta water.

Toss with 1/2 cup of pesto, sundried tomatoes and some of the reserved pasta water if needed (to loosen the pesto). Add additional pesto if needed.

Divide onto plates and top with pine nuts and fresh basil.

 

Yellow Peach Sorbet

How do you capture a bit of summer and make it last? This, my friends. This is the way.

Peaches from the Hollywood Farmers Market – Ken’s Top Notch Produce

Peach Sorbet

Yellow Peach Sorbet

Yield: Approximately 3 pints

 

2 pounds yellow peaches, approximately 7 to 8 medium peaches, pitted

¾ cup granulated sugar

¼ cup freshly squeezed lemon juice

½ cup freshly squeezed orange juice

1½ teaspoons pure vanilla extract

 

Place peaches in the blender and blend until smooth. Measure out 4 cups. Return 4 cups pureed peaches to the blender (reserve any leftover for adding to sparkling wine!). Add sugar, juices and vanilla extract. Blend on low for 3 minutes.

Cover the bowl with plastic wrap, then refrigerate for 2 to 3 hours, until mixture is chilled.

Pour half of the chilled mixture into your ice cream machine and churn until a soft-serve consistency is achieved.

Transfer to a large container, cover with plastic wrap, pressing the plastic wrap to the surface of the sorbet, and freeze until very firm, at least 5 hours.

Repeat with remaining mixture or put remaining peach mixture into ice pop molds.

Mint Ginger Watermelon Ice Pops

After using 1 cup of watermelon for the ice pops, grab a spoon and eat watermelon until you consume it all. Yup. This pretty much sums up my summer so far!

Mint Ginger Watermelon Ice Pop

Mint Ginger Watermelon Ice Pop

Yield: 6 ice pops

 

1 cup watermelon, deseeded

1 ½ teaspoon minced fresh ginger

8 mint leaves, finely chopped

¾ cup water

6 tablespoons granulated or cane sugar

2 tablespoons freshly squeezed lemon juice

 

Put all ingredients in a blender and blend on high for 1 minute.

Pour into ice pop molds and freeze.

Wild Dungeness Crab Stew

It’s a one pot wonder, it’s delicious, healthy and it’ll serve a family, dinner party or just yourself – for many meals. What more could you ask for?

Wild Dungeness Crab Stew

Wild Dungeness Crab Stew

Yield: 6 to 8 servings

 

4 tablespoons extra-virgin olive oil

2 medium yellow onions, peeled and diced small

1 fennel bulb, cored and diced medium

4 celery stalks, cut into thirds lengthwise and diced small

6 carrots, peeled and chopped roughly

¼ teaspoon kosher salt, plus more to taste

Freshly ground black pepper, to taste

6 garlic cloves, peeled and minced

2 teaspoons Old Bay Seasoning

3 cups corn kernels

2 ½ cups lima beans

2 (14-ounce) cans diced tomatoes, preferably fire-roasted

1 pound Yukon Gold potatoes, spots or greening removed and diced medium

4 cups vegetable stock

5 sprigs thyme, tied together with the bay leaves (use butcher’s twine)

2 bay leaves, tied together with the thyme sprigs (use butcher’s twine)

1 tablespoon Worcestershire sauce

1 pound Dungeness crab meat

Fresh flat-leaf Italian parsley, for garnish

 

In a 5.5 quart pot, set over medium heat, add the olive oil and the onions. Cook, stirring occasionally, for 8 to 10 minutes, until the onions are soft, translucent, and lightly caramelized.

Add the fennel and celery. Cook, stirring occasionally, for 6 to 8 minutes, until the celery and fennel begin to soften.

Add the carrots, salt and pepper and cook, stirring occasionally for 6 to 8 minutes until the carrots begin to soften.

Add the garlic and the Old Bay seasoning and cook until fragrant, approximately 1 minute.

Add the corn, lima beans, tomatoes, potatoes, stock, and herb bundle. Simmer for 25 to 30 minutes, stirring occasionally, until the potatoes are just cooked through.

Turn off the heat. Add the Worcestershire sauce and stir to combine.

Add the crab, gently stir to combine and adjust the seasoning with additional salt and pepper.

Remove and discard herb bundle and serve stew in bowls garnished with some hand torn parsley.

Crispy Vanilla Meringues

I’ve been making so much ice cream lately that I have quite an excess of egg whites. What to do, what to do, what to do…. How about these light and crispy sweet delights?!

Vanilla Meringues

 

Crispy Vanilla Meringues

Yield: approximately 50 meringues

 

¾ cup granulated sugar, processed in a food processor until very fine, 1 minute

1½ teaspoons cornstarch

¼ teaspoon cream of tartar

¾ cup egg whites / 5-ounces (approximately 5 egg whites)

½ teaspoon pure vanilla extract

⅛ teaspoon kosher salt

 

Adjust two oven racks to the middle position, then preheat the oven to 210ºF.

Whisk to combine the sugar, cornstarch and cream of tartar in a small bowl.

Place the egg whites, vanilla extract and salt in a clean and dry large bowl and whisk on medium speed with an electric mixer (or use your stand mixer with the whisk attachment) until very soft peaks are formed.

Very slowly add the sugar mixture. Continue to beat until stiff peaks are formed.

Dot the four corners of each of two sheet pans with some of the meringue batter.

Line the sheet pans with parchment paper. The dots of meringue batter will help to keep the parchment paper from curling up.

Using a piping bag with a medium star tip, or a good, old-fashioned tablespoon, pipe or spoon 1-inch to 1½-inch circles of meringue batter onto the parchment paper-lined sheet pans. Unlike cookies, meringues won’t spread when baked, so less space is needed between them.

Place the sheet pans in the oven and bake, uncovered, for 2½ hours. After 2½ hours, do not remove the meringues. Rather, turn off the oven and let the meringues cool for 1 hour, just to be sure the meringues are crunchy.

Store meringues in an airtight container, layered between sheets of wax or parchment paper.

Note: After whipping the meringues, bake them right away or else they may begin to deflate and the texture may be compromised. Also, make meringues on a dry, sunny day, not a wet, rainy one. Too much moisture in the air will result in a sticky or tacky meringue, because sugar attracts moisture.