Board skimmer surfers, originally uploaded by cabanagirl.
Tuesday, July 31, 2012
Tuesday, July 17, 2012
Cherry salsa
Cherries are in season and so delicious. I made this cherry salsa. Here are the ingredients:
cherries, pitted and cut in quarters
shallot, 1/2 cup cut fine
cilantro, 1/2 cup chopped
jalapeno pepper, seeded and cut fine
lime juice, 2-3 Tbs
olive oil, 1 Tbs
Mix together and let sit for at least 30 minutes. Serve over a pork loin or tenderloin roast.
cherries, pitted and cut in quarters
shallot, 1/2 cup cut fine
cilantro, 1/2 cup chopped
jalapeno pepper, seeded and cut fine
lime juice, 2-3 Tbs
olive oil, 1 Tbs
Mix together and let sit for at least 30 minutes. Serve over a pork loin or tenderloin roast.
Saturday, July 14, 2012
Ella's cucumber salad
Ella, age 9, made her own creation last night for dinner: cucumber salad with a Feta cheese dipping center. The cucumbers are drizzled with olive oil and Balsalmic vinegar. She made a beautiful and fancy design of the cucumbers.
She did a fabulous job!!!!
Saturday, July 7, 2012
Tangerine tarragon sorbet
I doubt that you would ever guess there is tarragon in this sorbet. This summer while my herbs are fresh I want to find good pairings and make unique ice creams and sorbets. I put Ryan (my official taste tester) to the task of guessing what was in this.
Try it if you dare. Any ideas for oregano or sage?
Recipe for tangerine tarragon sorbet:
3 cups tangerine juice
3/4 cups simple syrup that has been steeped with 1/2 - 1 cup fresh tarragon
1 tsp vanilla
simple syrup
1 cup sugar
1 cup water
Bring to boil or until sugar dissolves
Add 1/2 -1 cupo fresh tarragon
Reduce to lowest heat on stove and let "steep" for at least 15 minutes. I left mine without heat for an hour.
Strain tarragon from syrup.
Add the syrup to the tangerine juice until desired sweetness has been reached...1/2 -3/4 cup
Add vanilla
Let cool or refrigerate
Freeze in ice cream maker
Really delicious
Tuesday, July 3, 2012
Taking the goats for a walk
Off we went on an outing with the goats. I want them to get used to a leash so when they are bigger (and maybe stronger) I won't lose control over them so I got a harness for a small dog, fit it to Sunflower and attached Sophie's leash. We just hoped that Coco would follow. And yes we met some of my neighbors and yes they did a little weed trimming along the way.
Sunflower in the chicken nest
Somehow the goats and chickens have traded places. Now the chickens don't know where to lay their eggs.
Monday, July 2, 2012
Mocha chocolate cookie ice cream
It's July again and that means ice cream month. Thank you R Reagan!
The newest:
Mocha with chocolate cookies.
Here's the recipe:
4 egg yolks (mine came right from the back yard)
3/4 cup sugar (superfine or process in Cuisinart a short time)
1 cup milk (whole)
1/2 vanilla bean
2 Tbs cocoa
2 Tbs espresso powder
2 cups cream
8 Oreo cookies or if you need gluten free try this recipe
Whisk egg yolks and sugar until a pale lemon yellow
Meanwhile bring the milk to just before bubbling and add the vanilla bean with the seeds scraped out. Let steep for at least 10 minutes. Add the cocoa and espresso powder and mix.
Add the milk a little at a time to the "yellows"
Then return the mixture to the stove and cook on low heat until the mixture coats the back of a spoon (about 5-8 minutes)
As soon as the custard has cooked place it through a strainer into a bowl inserted in a second bowl with ice.
When cooled to room temp add the cream.
Place in refrigerator until cold or overnight.
Freeze in ice cream maker. When frozen add the crumbled cookies and place in a freezer container.
Bon Appetit Froid!
The newest:
Mocha with chocolate cookies.
Here's the recipe:
4 egg yolks (mine came right from the back yard)
3/4 cup sugar (superfine or process in Cuisinart a short time)
1 cup milk (whole)
1/2 vanilla bean
2 Tbs cocoa
2 Tbs espresso powder
2 cups cream
8 Oreo cookies or if you need gluten free try this recipe
Whisk egg yolks and sugar until a pale lemon yellow
Meanwhile bring the milk to just before bubbling and add the vanilla bean with the seeds scraped out. Let steep for at least 10 minutes. Add the cocoa and espresso powder and mix.
Add the milk a little at a time to the "yellows"
Then return the mixture to the stove and cook on low heat until the mixture coats the back of a spoon (about 5-8 minutes)
As soon as the custard has cooked place it through a strainer into a bowl inserted in a second bowl with ice.
When cooled to room temp add the cream.
Place in refrigerator until cold or overnight.
Freeze in ice cream maker. When frozen add the crumbled cookies and place in a freezer container.
Bon Appetit Froid!
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I have lived near Laguna for most of my life but I have never taken the time to be a complete tourist. Laguna is an art town and it is apparent in the local structures such as benches and beach tables. The boardwalk is really made of boards. The population of California brown pelicans has increased. The new water sport is board skimming with a little surfing at the end of the skim.
Come with me for a Laguna Beach tour: