Dairy Dreams

I have a mixed relationship with dairy.  I was a kid who had to be bribed to drink milk, even if it was heavy laden with chocolate Quik powder.  Since childhood, if I eat cereal with milk, its sole purpose is to the wet cereal.  I drain the milk off every spoonful and discard what’s left in the bowl.

I’m ambivalent to ice cream.  I’ll eat it.  In fact, a favorite summer activity is to go for a drive where the destination is somewhere to eat ice cream.  I’ll never say no to the trip.  For me, ice cream is a vehicle for mix-ins or toppings.  I seldom order an ice cream that doesn’t contain pieces (chocolate chips, chopped up cookies, cookie dough, candy or nuts).  Plain ice cream requires hot fudge.

On the other hand, I could never live without cheese.  I’m slightly lactose intolerant, but I’m willing to live with the side effects.

I am always enchanted by the idea of making ice cream, enough that we own an ice cream maker, though we seldom make the effort.  David Lebovitz’s Buttermilk Ice Cream, this week’s recipe for Cook the Book Fridays, offered the needed excuse.

This recipe was so simple to prepare.  Sugar and corn syrup are dissolved in heavy cream which then chills overnight.  Stir in buttermilk before freezing in the ice cream maker.  There was leftover peach tart, so rather than serve the ice cream drizzled with olive oil and salt, I served the tart à la mode.

Unfortunately, it was not a hit.  I’ll admit that the corn syrup helped with the iciness that my homemade ice cream often has.  Another positive: the ice cream wasn’t too sweet. Other than that, neither of us liked it.  It tasted too much like frozen milk, more specifically buttermilk, and not enough like ice cream.  What a bummer to pour the rest down the drain.

I’m guessing mine might be the minority opinion.  To see whether my Cook the Book Fridays friends were fans, check out their links here.

Better Late Than Never

I’ve been struggling with my posts lately.  There is too much going on the world at large.  News has captivated my attention, and when I sit at the computer, I end up reading more and more news.  In comparison, taking time to write about what I cooked or ate seems insignificant and irrelevant.

I did make the other August recipe assignment on time, but failed to share the results.  Eggplant caviar is a smooth dip, similar to Baba Ganoush but without any tahini.  Once the eggplant is charred and roasted, it is quick to put together.  Served with pita chips (and maybe some hummus), this is a nice nibble before dinner.  David Lebovitz’s version is tasty, but I preferred the one we made for French Fridays with Dorie which included chopped fresh tomatoes.

Others from Cook the Book Fridays share their opinions here.

Here’s hoping that I’m timely in September.





Posted on 18 August 2017, in Cook The Book Fridays, dessert, my paris kitchen and tagged , , , . Bookmark the permalink. 6 Comments.

  1. Betsy, my friend, I think the perfect antidote to news is making a delightful recipe!! And everything positive begins at home. I have to admit, I probably spend too much time with news. And too little cooking. But so happy to read your insights!!! I have to remind myself to keep my priorities straight.

    We loved the ice cream, but can totally see why if you don’t like milk and don’t love, love ice cream, that it wouldn’t be to your taste. Oh well! You tried.

    Happy you made the eggplant dish. We liked it, but admittedly the fresh figs were more popular.

  2. Tina Faye said it best, EAT CAKE!

    I am sorry that these two recipes did not jived with you, but there is always the next recipe!

  3. It’s a delicate balance, posting amongst all the crap that is going on in the world but it does make a nice reprieve to read about food between all that. Interesting, I am not a milk fan but I loved this one – mind you – with lots of sweet fruit or chocolate sauce… ;)

  4. I’ve been struggling with my posts lately too. For me it has less to do with current events than a busy life, but if I think about it, recent event are surely weighing on me and taking up a certain amount of emotional and mental energy.

  5. Jim used to drink just plain buttermilk and everytime he bought it at the store I almost gagged. I like buttermilk biscuits, pancakes, etc. but plain, to me that is just gross. This recipe wasn’t too bad, did not enjoy the olive oil and salt part, but the rest was okay. I can understand how you would feel, not liking milk in particular. I did like the eggplant caviar and your looks so good. Good to have you posting again, missed you.

  6. Okay, Betsy, let’s talk. (Glad I am going to visit you in two months if only for an overnight). I have missed you the past several weeks and was quite relieved when you answered my e-mail and told me you were alright. We ALL are just alright. Like you, I am seeing everything I hold dear and have worked to achieve during the past 50 years be diminished and eradicated. It is breaking my heart. And, with all the intelligent and wise people who have given lectures in Aspen this summer, not one is able to say everything eventually will be okay. This is our new reality. So I am dealing with that, trying to make each day count with that reality and carpe diem. I liked this ice cream but can only eat it in small spoonfuls. It’s rich. It did work with my peach upside-down cake which wasn’t overly sweet at all. So, there you go. Thinking of you, my friend. Until October. Hugs to Howard anddddd Bella.

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