Wednesday, February 27, 2008

Ice Cream

1. The ice cream pictured is Breyer's, not the following recipe.
2. The picture was just too good not to share.
3. Humble blueberry coffee out of the oven.

Country Vanilla Ice Cream

4 eggs
2 1/4 cups sugar
5 cups milk
4 cups heavy cream
4 1/2 teaspoons vanilla
1/2 teaspoon salt

Add sugar gradually to beaten eggs. Continue to beat until mixture is very stiff. Add remaining ingredients and mix thoroughly. Pour into freezer as directed. Makes 4 quarts. Unless you are lucky enough to have a big gallon freezer, you'll have to half or quarter the recipe. Always use the absolute best, freshest ingredients you can. I always make it the same day I pick up my raw milk and eggs. My dairy source doesn't sell cream so I have to purchase it from the store. Never use ultra-pasteurized cream. It's terrible for you and has no flavor. Seek out the best cream you can. I use Cedar Summit.

Tuesday, February 12, 2008

Wild Rice Soup

I whipped up a double batch of this for lunch today and the kids and I inhaled it. I can't stand wild rice soup recipes that call for canned condensed soups. It's not hard to make real food, people.

Wild Rice Soup

6 T butter
1/2 T dried, minced onion
1/2 cup flour
3 cups chicken broth
2 cups cooked wild rice
1/2 cup finely grated carrots
1/3 cup minced ham
3 T slivered almonds
1 cup cream or half-and-half
2 T dry sherry
dash salt
fresh ground pepper

Melt the butter, add the onion, stir in the flour, slowly add the chicken broth. Stir until thick. Add rice, carrots, ham and almonds and cook until the carrots have lost their rawness (I'm terrible with descriptions). Stir in the cream, sherry, salt and pepper and heat through. Yummy.

Monday, February 4, 2008

Comfort Food

What's lovely about raw milk is that it doesn't go bad. "Dead" milk will rot, raw milk will just turn pleasantly sour. And it makes the BEST scalloped potatoes. Absolute best. Simple, but oh-so-yummy recipe:

3 medium russets, sliced thin
1/2 medium onion, diced
1 clove garlic, minced
2 TBS butter
2TBS flour
dash salt
fresh ground pepper
1 1/4 cups raw milk, slightly soured (about a week old)
3/4 cup shredded or diced sharp cheddar (or whatever you have on hand)
2 cups diced ham

Preheat oven to 350. Grease casserole. Saute onion and garlic in butter. Add flour. Add milk all at once and stir until thickened. Stir in cheese. Layer 1/2 potatoes in casserole. Top with diced ham and 1/2 the sauce. Add the rest of the potatoes and top with remaining sauce. Cover and bake 40 minutes. Remove cover and bake 30 minutes more.

Saturday, February 2, 2008

Amazing Salmon Marinade

1/3 cup apple juice
1/3 cup maple syrup
3 tablespoons tamari (or Bragg's Aminos)
2 tablespoons finely chopped onion
2 cloves garlic, minced
salmon fillets
I baked the salmon right in the marinade. The kids both loved it. Avrie ate it like it was chocolate!