Saturday night we had a nice meal of grilled salmon, rice and roasted asparagus. Of course that just means there was more room for dessert, and we’ll get to that in a minute.
First up, grilled salmon:
Sprinkle generously with salt and pepper, brush on honey and store-bought sesame Asian dressing, grill, eat.
Sprinkle with salt and pepper, several “glugs” of olive oil and balsamic vinegar, roast at 350 degrees until tender. Try to get your kid to eat it and then give up, eating her portion too.
Rice: well, you know what that looks like.
But there’s something missing…and what is summer about if not taking delicious food and making it delicouser? To wit:
Growing up, I never cared for homemade ice cream, mostly because what we made wasn’t ice cream at all. It was more like ice milk – not very “creamy” or dense, just sugary. It doesn’t contain any fat, and I just don’t really care for it because a world without fat is a sad world indeed. Ice cream has to have cream if it’s going to pass muster with me. So it’s apropos that this recipe comes from a blog called Never Trust a Skinny Cook.
I halved the recipe, which normally makes a quart, because we just needed enough for about three servings. You warm a cup of cream and a cup of half-and-half with half a cup plus two tablespoons of sugar on the stovetop. Separate three and a half, (yeah, that part of the halving was a little annoying), and whisk them with a teaspoon of vanilla extract. Pour about a cup of the warm cream into the eggs to bring them up to temp, and them mix the eggs back into the cream to make a custard. Meanwhile, take 10 big strawberries and mash half of them up with two tablespoons of sugar in a bowl, slicing the other berries. After the custard is nice and thickened, (and up to 165 degrees), remove it from the heat and allow it to cool down. Then the strawberries go in and the mixture goes into the fridge until it’s completely chilled. (I cheated and put mine in the freezer to speed up this process and it worked just fine.) Remember to put a piece of plastic over the top so it doesn’t get “pudding skin.”
|I love this “vintage” Tupperware egg separator.|
Then just put it in your ice cream maker and let it work its magic. Much better than ice milk, guaranteed.
Of course, the ice cream wasn’t the only indulgence. My family makes this concoction called Corn Dip and it’s pretty much the most disgusting, frightening, incredibly delicious thing you’ve ever seen. It consists of a bag of frozen corn with an 8-ounce block of cream cheese, a stick of butter and sliced jalapenos melted and mixed into a gooey, life-altering mess. You can eat it with tortilla chips, crackers, whatever vehicle you want.
Yeah, that yellow stuff is butter. Maybe make this at the end of the weekend, when you won’t be putting a bathing suit on for another several days.