Jeni's Splendid Ice Creams

Jeni's Splendid Ice Creams at Home
by Jeni Britton Bauer

I’ve devoured ice cream from Jeni’s Splendid Ice Creams, at the North Market, long before it became a popular ice cream chain in Columbus, Ohio. Jeni’s offers some of the most unique, creative, and flavorful ice creams and sorbets I’ve ever had. Their establishment uses, mostly, local and seasonal Ohio products to help make their ice creams as well as the highest in quality of ingredients from around the globe. Their ice cream flavors change seasonally and with each new season comes a new world of flavors and interesting creations. (Seriously, Jeni makes ice creams with just about any ingredient- Gouda, basil, celery, goat cheese, etc.) My personal favorites include: lime cardamom, Riesling poached pear, wild berry lavender, and the honey pistachio ice cream sandwich (which borders on my idea of what heaven must be like). The downside to eating at Jeni’s (and mind you, this is the only problem) is that it is quite expensive- a pint will run you $12-$14 and a scoop of ice cream is also pretty darn pricy (and the scoops are rather small). Regardless of the prices, however, I still stop pop into Jeni’s shops, whenever I’m in town, to try the latest flavors and get a scoop or two of ice cream- it is a special treat after all- and sampling each flavor is totally free. Don’t let the price deter you from ever trying Jeni’s ice creams, it is well worth the try.

Lime cardamom frozen yogurt

Because of the prices, I only ate at Jeni’s occasionally while I lived in Columbus (for special occasions or random, occasional whims). However, now that I live in Baltimore, it gets a bit tough when I get in an ‘I want artisanal ice cream’ mood, and, sadly, there is nothing in Baltimore that satiates that desire as perfectly as Jeni’s. I am pleased to say that I am now armed with a new cookbook (a gift from my in-laws for Christmas), Jeni’s Splendid Ice Creams at Home, so I can now make Jeni Britton Bauer’s wonderful concoctions in my own kitchen! So how do the recipes fare? I made two of her recipes this weekend and demolished them with friends while playing board games!

Lime Cardamom Frozen Yogurt

This is my absolute favorite flavor at Jeni’s and whenever it was in season, this was my frozen yogurt of choice. So, naturally, this flavor was number one on my list of ice creams to make! The results were relatively positive. There was a very lime-y presence (which I love) but it was slightly too much lime, giving the mixture a somewhat bitter element. Because the lime was a little overwhelming, the cardamom flavor was a bit overpowered. You can definitely taste and feel the texture of the yogurt used, which added a nice touch. I will definitely be making this again this summer when it’s a million degrees in Baltimore, but with a few tweaks-  more cardamom, more sugar, and a little less lime.

Chamomile Chardonnay ice cream

Chamomile Chardonnay Ice Cream

I have not had this flavor at Jeni’s but the recipe looked simple (and tasty) so I just had to give this one a try. The flavor came out remarkably well. Strangely, the Chardonnay was the first flavor that hits you before the chamomile starts working its way to your taste buds. The texture was smooth and creamy. I think next time I will use a little less chamomile, but all in all, this was a pretty good ice cream.

If/when I make these again, I will double the recipes (Each recipe only makes a quart.) If you have an ice cream maker, and are looking for good (and interesting) recipes, definitely give this book a try!

http://www.jenisicecreams.com/

Movie Inspired Cakes

Below is a link containing some beautifully done movie themed cakes! Enjoy!

http://au.lifestyle.yahoo.com/better-homes-gardens/recipes/collections/galleries/photo/-/12990715/outrageous-cakes-inspired-by-movies/12991993/

Recipe: Vegetarian Shepherd’s Pie

Shepherd's pie- ready for the eating

I made this the other night for dinner with homemade Irish brown bread. Although it may not be aesthetically pleasing, this shepherd’s pie is simple, tasty, hearty and wonderfully comforting on chilly nights.

Mash, mash, mash

First things first, make a slurry using ¼ cup of the vegetable broth and the flour. Set aside for later.

Mash the potatoes. Stir in the milk, butter, and shredded cheese to the mashed potatoes.  Use more milk, if you’d like. Add your desired amount of salt and pepper. Mix well and set aside. (You can use any shredded cheese you wish. Cheddar is pretty universal but I’ve had equal success with shredded Gouda as well.)

In a large skillet or pot, cook the soy crumbles in the oil. Stir in the garlic and thyme. Cook the crumbles thoroughly. Add the tomato paste, remaining 1 ¼ cups of vegetable broth, and vegetables. (NOTE: If using fresh vegetables, steam the veggies first, for a few minutes, before adding them to the crumble mixture. If using frozen veggies, just toss those bad boys in, frozen and all! Good vegetables to use are: peas, corn, diced carrots, lima beans, turnips, parsnips, shelled edamame, and green beans.) Cook for about 10 minutes, until bubbly. Stir in the flour/broth slurry, to thicken the mixture. Transfer the mixture to a 2 quart baking dish. Sprinkle, evenly, with the French’s onions then blob on the mashed potatoes. Bake for 20 minutes. Let the shepherd’s pie cool for 5 minutes before serving.

Thickened crumble mixture

Vegetarian Shepherd’s Pie

1 lb. soy crumbles (such as Morningstar Farms Veggies Crumbles or Boca Ground Crumbles)

1 tablespoon olive or vegetable oil

2 teaspoons minced garlic

1 teaspoon dried thyme

2 tablespoons tomato paste

1 ½ cups vegetable broth, divided

12-16 oz. mixed vegetables (fresh or frozen)

2 tablespoons of flour

3 medium potatoes, peeled, cubed and boiled until tender

a pat or two of butter

¼ cup milk

½ cup of shredded cheddar

½ cup French’s Fried Onions

Salt and pepper, to taste

Food Cars

So, this isn't an in-depth post, but it still amused me, nonetheless. Follow the link to see some interesting cars that take the shape of food! I remember once, years ago, seeing a fairy tale like carriage that looked like a strawberry.

http://shine.yahoo.com/shine-food/americas-most-outrageous-food-vehicles-161300997.html

Valentine's Day

I hope everyone had a wonderful Valentine's Day yesterday!

Winter Vegetable Barley soup

Last night, Nick and I decided to play it simple and went to Atwaters, at Belvedere Square, for soup and sandwiches!

Grilled Portabella Mushroom and Smoked Mozzarella Sandwich
and the Vegetarian Muffaletta

Atwaters is one of my favorite Baltimore restaurants. The soups are flavorful and hearty while the sandwiches are super stuffed and tasty, made with their homemade, dense breads, which they make daily. Atwaters uses organic and local ingredients to make their soups (and they make their soup broth from scratch as well). They have a good variety of vegetarian and non-vegetarian dishes alike on their menu and I always leave feeling happy and stuffed to the gills.

http://atwaters.biz/

Making Healthy, Work-Friendly Lunches

Breakfast: egg and smoked gouda on an English muffin
Lunch: homemade soup and cornbread
Snacks: yogurt with a banana and granola and a blueberry Nutri-Grain bar

I won’t lie.  Several years ago, I bought lunch out, rather often, when I was at work, because, at the time it felt convenient and easy. It didn’t help that I worked within walking distance of several restaurants, including a Chipotle, which I admit, I love. More often than not, I skipped breakfast, which is considered the most important meal of the day. One day I decided to calculate how much I spent on buying lunches, although I don’t remember the numbers, it was a lot. To save money, I have packed lunch (and many breakfasts) almost every day since. Money isn’t the only thing you save when packing lunch for work, you can also limit the amount of sugar, salt, fat, and calories you intake, and make healthier eating choices and habits. It’s also good for the environment because you can use reusable containers and silverware for lunch instead of Styrofoam boxes and disposable plastic ware. Like many night owls out there, my brain doesn’t work properly in the morning, so I tend to make and pack my breakfast and lunch the night before, so I can just grab it and go in the morning without having to get up earlier to prepare something. I also pack snacks for mid-morning and mid-afternoon so I don’t have to rely on junk foods.

Make a List. I am a list master! I make them for just about everything but none of them are as useful as the grocery list. Every week I draw up a list of what I need from the store for dinners and for lunches. I change it every week so nothing feels redundant and dull. Who wants to be bored with their food anyway? I often make my work lunches from scratch but I do keep a few frozen Lean Cuisines on hand and a few canned soups for lazy days. Although they may be low in calories, frozen dinners and canned soups will be higher in sodium. Something to also keep in mind is that Lean Cuisine and Healthy Choice offer very few vegetarian options.

Preppy, Prep, Prep. I spend about 10 minutes, max, the night before making the next day’s breakfast and lunch, for work. It doesn’t have to be fancy- just something quick that you would enjoy. When you make dinner, make a little extra so you can bring leftovers for work the next day.

Breakfast. Breakfast is easy, you don’t need a lot of it, just enough to boost your metabolism, give you energy, and not leave you a zombie in the morning (or left feeling like you are starving to death before lunchtime). For breakfast try: cereal with a low fat milk, oatmeal with fresh strawberries or blueberries and a drizzle of honey, an egg on an English muffin, yogurt with fresh fruit and granola, half a grapefruit with lightly buttered toast, a large fruit salad, ½ a bagel with cream cheese, or an apple with a handful of cubed cheddar and almonds or walnuts. I tend to get to work about 15-20 minutes early so that gives me ample time to eat breakfast, grab a coffee and water, and relax before my day begins.

Lunch.  If having salad, change it up often. Don’t eat the same salad everyday for a month- you’ll get bored. There are endless possibilities on what can be added to one. One day have a salad with the norms cucumbers, leafy greens, tomatoes, bell peppers, carrots, etc. Another day, eat a salad with spinach, sunflower seeds, dried cranberries, and feta with a vinaigrette. Beans and/or a diced hard-boiled egg are a great source of protein for salads and also make you feel full. Again, leftovers are a great option here. Make a batch of homemade soup and bring some to work over a period of a few days. Make veggie wraps or sandwiches, quesadillas with salsa, or couscous salads. On the side: have fresh fruits and/or veggies (hummus is a great dip for veggies), sautéed veggies with herbs, or applesauce.

Snacks. I love me some snacks! I have a drawer full of them at work. Some healthful snacks include: fresh fruit and veggies, a handful of nuts, an English muffin with peanut butter, dried fruit and nut trail mix, a hard-boiled egg with salt and pepper, yogurt, cheese and low sodium crackers, apple slices with peanut butter, or apple chips.

Happy eating!

Recipe: Spinach Lasagna

Layering the lasagna

Ahh lasagna, you big flat noodle you. You are my perfect food- cheesy, casseroley, and noodley- just perfect. Due to all the layering, lasagna may seem daunting to make, but it’s actually pretty easy. Prep and cooking time take only an hour, total, so this recipe is good to make even on a weeknight after getting home from work. Save time by using no boil lasagna noodles and pre-shredded mozzarella.

Preheat oven to 350 degrees. Lightly oil a 9x13 inch baking pan.

Making spinach cheese goop

In a bowl, combine the eggs, cottage cheese, 1 cup of the mozzarella, parmesan cheese, spinach, 2 tablespoons of parsley, and a few dashes of salt and pepper; set aside until needed.

In a medium saucepan, add the tomato paste, tomato sauce, remaining 1 tablespoon of parsley, basil, oregano, garlic, red pepper, fennel seeds, sugar, and ½ teaspoon of salt. Simmer until just bubbly, which will take only a few minutes. Adjust seasoning to your liking (add more sugar if you want a sweeter sauce, more red pepper if you like a zing, etc.)

Adding to the sauce

If you use the regular lasagna noodles, you will have to boil them in a large pot until al dente. I tend to use the Barilla brand, no boil lasagna sheets to save time. You just put the hard, no boil, noodle sheet into the layers and they’ll soften while baking.

In the greased baking pan, begin to layer as follows (then repeat until all ingredients are used):

1)      1/3 of sauce

2)      3 noodles

3)      1/3  of spinach cheese mixture

4)      1/3 of shredded mozzarella

5)      Sprinkling of grated parmesan

The sauce and cheese layers don’t have to look picture perfect. I somewhat blob the cheese mixture on. It will spread, edge to edge, on its own while baking. Bake at 350 degrees for 40 minutes or until the top begins to brown. Cool for about 10 minutes, to let the lasagna set, before serving.

BLAM!- Done and being devoured!

Spinach Lasagna

9 no boil lasagna noodles

2 eggs

32oz. (2 lb.) tub low fat cottage cheese

2 cups low fat shredded mozzarella cheese, divided

¼ cup reduced fat grated parmesan cheese

6-7oz. fresh, baby spinach

1 (6oz.) can tomato paste

2 (15 oz.) cans no salt added tomato sauce, unseasoned

3 tablespoons dried parsley, divided

2 ½ teaspoons dried basil

2 ½ teaspoons dried oregano

1 teaspoon minced garlic

¼- ½ teaspoons dried red pepper flakes

3/4 teaspoon fennel seeds (optional- but highly recommended for a unique flavor)

2 teaspoons sugar

½ teaspoon salt

Extra grated parmesan

Cooking Tips: Feel free to add other ingredients to this lasagna. I’ve also made it with cubed, steamed butternut squash pieces in place of the spinach. You could also sauté onions and green peppers in a skillet and mix it into the sauce before layering. Or heck, on my lazy days, I’ve been known to use jarred spaghetti sauce instead of making the sauce from scratch (if choosing this option, omit the ingredients and steps regarding making the sauce). This recipe will fill a 9x13 pan. If you feel like it may bubble over a bit in the oven, place a pan underneath it while baking. I make this, usually, for just Nick and I so, with the large amount, there is enough left over for dinner the next night and even some I can take to work for lunch!