Fennel Stuffed “Champignon de Paris” Mushrooms
This is a winter spin on our stuffed tomato recipe we did this summer. Feel free to change out the fennel or other vegetables that are in season throughout the year. We also added a little cream (just because we could) to add a little moisture, but the recipe is delicious without too. Yield: 20-30...
Fig Fennel Ice Cream
Yield: about 1 quart Ingredients: Compote: 1 lb. figs, chopped 2 tablespoon water Ice Cream: 2 cups whole milk 1 cup heavy cream 1 vanilla bean, seeded 2 tablespoon fennel seeds, toasted pinch of salt 1 cup sugar 6 egg yolks Directions: For the Compote: In a medium sauce pan, dissolve sugar in water. Add...
Good things come in threes: Ice Cream Trio
None of us had ever made homemade ice cream before this summer. I bought a machine with Segolene on a whim so that we could explore ice cream and sorbet. Joshua scoured the internet and came across lots of different ways and formulations to making a simple ice cream base. David Lebovitz had some pretty inspiring...