Okay, we know it’s Hallowe’en, but, rather than a trick, we’re going to show you how to make a treat: Cinnamon Stick Ice Cream, based on the recipe at The French Laundry. Yes, the famous restaurant run by Thomas Keller. We’ll probably never get to eat there, but, thanks to Chef Keller’s books, including The French Laundry Cookbook, we can at least try to make something approaching what they’d serve.
The idea of sweet potato and peanut soup came to me in the middle of the night. Really. All I know is that I woke up one morning with the idea of making a soup with those two ingredients. I had no idea about what other things might be in the soup to add flavor, but, I did know enough that I must have seen or read a recipe that sat in my brain until that morning. I searched the Scratchin’ Central library to no avail, so it was off to search the Internet.
This past Monday, we were busy making those delicious Sweet Potato Parmesan Hammantaschen to bring down for the volunteers who work the check-in tables at our weekly downtown walk. So, we needed something quick and easy for dinner when we returned home. Naturally, we thought of pasta. That’s easy, and, if you use fresh pasta, it takes only minutes to cook up, too. So, we set about making a quick sauce that we could re-heat, then quickly worked out a pasta dough, but with a twist.
Yes, we’re still getting tomatoes, although they’re now picked green. We’re not sure if that’s because of a threat of frost, or if it’s because, as the cooler nights move in, tomatoes just won’t ripen on the vine.
Our share included:
- Pumpkin (1) — we chose a small one
- Red onions (3)
- Red potatoes (4)
- Lemon cucumbers (5)
- Anaheim peppers (5)
- Basket of mixed peppers (1) — included shishito, yellow hot, and habañero peppers.
- Yellow eggplant (4)
- Greenish tomatoes (4)
Many years ago, one of us went to a Thai restaurant with a large group of people, one of whom was from Thailand. He ordered for the table so that we’d be sure to have authentic Thai dishes. For dessert, we had custard-filled pumpkin, which was delicious. When we picked up our Kuri squash this past Wednesday, we thought they might be the perfect vehicle for making this traditional Thai dish.
About once a month we start looking for a little something for church coffee hour. It doesn’t have to be elaborate, nor does it have to be huge, but just something that people can munch on while they chat a bit. Of course, with Hallowe’en almost upon us, we were thinking of something that would match the season. Initially we thought of mini chocolate cupcakes with an orange-colored frosting, but, having just made several cakes in a row, we went with something a little easier: Ginger Thins cookies.
It’s not often that we have a Sunday post, but we couldn’t resist showing off our loaf of bread fresh from the oven. After all, it is close to Hallowe’en.