French Chocolate Ice Cream
Perfect for beating the summer heat! This ice cream is so rich, so creamy, and so chocolat-ey that it makes you forget your worries.
French Chocolate Ice Cream
This takes a little time – and an ice cream churn – but oh, is it so worth it.
2 teaspoons vanilla flavoring
2 cups milk
6 egg yolks
1 cup sugar
1 Tablespoon cornstarch
1/4 teaspoon salt
6 squares unsweetened chocolate
3 cups heavy cream
Heat milk in small saucepan just until bubbles begin to appear around edge of pan.
Beat egg yolks in large bowl with sugar, cornstarch and salt.
Slowly add hot milk into egg yolk mixture, stirring constantly.
Return all to saucepan and heat slowly , stirring constantly, over medium heat until mixture thickens and just comes to a boil.
Remove from heat and add two teaspoons vanilla and chocolate squares, and continue stirring until the chocolate is melted.
Stir in cream.
Cool completely.
Strain into a four quart freezer can of ice cream maker.
Freeze according to manufacturers directions. Serve immediately, or spoon into freezer container and place in freezer. This won’t last long – it is SO good!
Note:
One time I was making this ice cream for guests. My small son, who loved this ice cream, kept asking if it was cool enough to churn yet. I told him one thing: Don’t touch the ice cream container.
He couldn’t help it. He had to see if it was cool enough to churn. Unfortunately, the refrigerator-slick canister slid through his hands, and as he struggled to catch it, he somehow hit it up, and put some spin on it. As I prepared to welcome guests, the gooey, thick, chocolate mixture twirled up, up and out of the canister, spinning ALL OVER THE KITCHEN and all over my small son.
He looked so horrified as he stood there, rooted to the floor, covered by his chocolaty guilt. He looked at me with terror in his eyes. He had disobeyed, and he feared the consequences.
I struggled really really hard not to laugh, and I looked at him very crossly and told him he had to stand there, covered with chocolate, until I had cleaned up the rest of the mess. Then I cleaned him up, and started another batch of the mixture. Just in time, I popped him into the bathtub as the guests arrived. The mixture was cool enough by the time I served dinner, and churned as we ate. It was ready just in time for dessert.
To this day, I think of my son with a big grin every time I see this recipe.
Cost Cutter
The store I was going to wasn’t open, and I knew we needed a couple groceries, so I headed across the parking lot to the Cost Cutter (yep, it’s raining):
As soon as I got inside, I knew this was not just any old grocery store. The cashiers, the manager and the butchers all looked Mexican! And when I got to the deli section, the specialities were things like Dulce de Leche, all packaged up for people who eat a LOT of dulce de leche:
To my delight, there was an aisle labled Middle East foods, with tabbouleh, canned hummus and muttabel, foul, and Lebanese olive oil:
And a huge aisle with East European foods (I am not sure what East European foods are!)
And, while most stores hide their beer selection in some dark corner of the store, Cost Cutter has a huge aisle down the center of the store, with all kinds of neon signage – it looks very festive:
Stores like Cost Cutter, that serve the large and varied population of immigrants are one of the reasons I love Seattle.
Ivar’s Acres of Clams
In Seattle, there are three restaurants, Ivar’s Acres of Clams (the original, established in 1938), Ivar’s Salmon House and Ivar’s Landing in Mukilteo, and several smaller, more casual, fast-food kind of Ivars, famous for fish and chips.
This was one very smart man. The first Ivar’s Acre of Clams was built next to the ferry terminal in Seattle and provided both oceanfront dining and a quick place to grab some fish and chips coming to and from the ferries. It was a Seattle landmark; everyone knew Ivar’s Acres of Clams.
He also did a lot of promotions, appearing on TV in his own ads, often singing. The ads were very very bad, so bad that everyone remembered them, so in fact . . . they were so bad that they were good.
(Photo courtesy Paul Dorpat from the HistoryLink.org collection of Pacific Northwest History.)
(Kuwait needs this Wikipedia kind of historical page, gathering data and stories before the old Kuwaitis are all gone, and their stories with them. This would be a great thesis program, getting this set up and running.)
Some of my earliest memories are meals at Ivar’s. As a child, visiting from Alaska, the whole of my father’s clan, aunts, uncles, cousins, would all gather at Ivar’s for a grand dinner. Later, as a starving college student, from time to time a kind aunt would invite us to dinner or lunch there, taking us out of the university environment. As a young married, it was the restaurant where my husband-to-be met my extended family for the first time. Ivar’s is full of memories, as well as good food!
To this day, I often meet my old friends at Ivar’s. The food standards remain high – good Pacific Northwest Seafood, prepared so that their flavors come through. Dungeness crab Louis, salmon and chips, prawns and chips, halibut and chips – even plain old fish and chips, fresh out of the deep fryer. Even Ivar’s fast food is delicious, and as well as the fish and chips you can get their great clam chowder, also smoked salmon chowder, and a salmon ceasar salad, or a shrimp or crab cocktail – at the fast food Ivars. Great quality food, not the supersize me kind of food.
These are photos of the original Ivar’s Acre of Clams:
This is what their seafood cocktails look like (YUMMMMMMM!)
This is one of their dine-in fast food places; there is a long line of people ordering!:
This is the Ivar’s motto:
The Mukilteo Landing Ivars suffered so much damage in a recent storm that they were closed for over a year as they remodeled to be able to seat more people:
This big fish is part of the interior:
You sit in this beautiful restaurant, inside or outside, and watch the Mukilteo ferry come in and out of the dock. The restaurant is right next to the dock, and also has a fast-food Ivars outside to sell fish and chips or chowder to all the people in line waiting for the next ferry.
Ivar Hagland isn’t alive anymore, but his restaurants live on, thriving, after all these years. The concept holds true – have a great product in a great location and the profits will follow. You can read more about his restaurants, and even look at their menus by clicking Ivar’s.
Autumn Plum Torte
We are watching the farmer’s markets for the first of the Italian plums, those elongated plums that show up around this time of the year. We are getting eager for Pflaumekuchen, or Autumn Plum Torte.
It’s really more like a pie. And I hate to tell you how easy it is to make.
This is my mother’s recipe:
Autumn Plum Torte (Pflaumekuchen)
1/4 Cup Butter
1 T Sugar
1/4 t. salt
2 eggs
1 c sifted flour
10 – 12 purple prune plums
1 c sugar
1 T Flour
Dash nutmeg and cinnamon
1/2 cup half and half
1. Cream butter and sugar, add salt and 1 egg yolk. Blend well, add 1 cup flour, mix well.
2. Press mix into bottom of greased 8” pie pan.
3. Cut plums in half or quarters; place cut side up on top of mix. It is pretty if you make a kind of circular pattern out from the center.
4. Combine sugar, 1 T flour and spices. Sprinkle over plums.
5. Beat 1 egg and 1 white, add half and half, pour over top.
6. Bake at 425 for ten minutes, then turn down to 350 for 40 – 45 minutes, until custard sets and plums are cooked.
The smell as it is cooking is divine. You can serve it in wedges, warm or cold.
You can also double this, and make it in a 9 x 14 pan, to serve to larger groups. It goes FAST!
Tuscan Oven – Pensacola
We have food prejudices in my family, and one of our prejudices is against thick crusted pizzas. We like thin crust pizzas, and we like them baked in a wood burning oven. So when my son and his wife recommended we go to the Tuscan Oven, I knew we were in for a treat.
The pizzas were fine. We all ordered them with a minimum of cheese, and that’s the way they came. I had the Pizza Putanesca, all vegetables, with capers and artichokes and oh, it was totally delicious. My son and his wife had a much larger specialty pizza, and they, too, ate every bite. The Tuscan oven is a WOW in my book.
And here was the starter – Yes, I know it looks like chopsticks, but those are tiny little breadsticks:
This place is worth a trip to Pensacola all on it’s own!
Tudo’s in Pensacola Revisit
I discovered the Tudo’s (Tudo means “freedom” in Vietnamese, I learned by accident in Wikipedia) in Pensacola has a lunch special. What you see above is just the appetizer, then you have your choice of four entrees to go with it.
Actually, the soup and spring roll is fine for me, an entire lunch. They happily give me a box to take-away the main course which I can warm up on days I have builders in the house and can’t get away. Yummmmmm. And what a great deal. The lunch special is either $5.50 or $4.99, either way, you are getting two meals for that low price – less than 2KD! And so so so delicious. I dream of these salad rolls when I am in Kuwait, far away from any Vietnamese restaurants.
The Apple Market, Pensacola
The Apple Market isn’t a big chain. You can hardly maneuver in the aisles, they are so close together. They have their own deli, with Boar’s Head meats, they have a big section with deli-made food, made with fresh ingredients, that you can take home and heat – some are already hot! They have rotisseried chickens, they have fresh key lime pies, boutique breads, a whole huge refrigerator full of freshly made salads . . . the Apple Market is my kind of place.
I can’t imagine the odds against the family grocery stores staying in existence against the giants. But I can walk into one of the giants here – Winn Dixie – and walk out without buying a thing, the giant is so tired looking, so sterile, so packaged. What the Apple Market offers is personal service.
When I walk up to the counter with a container of “Mama’s Gumbo” they ask me if I have had it before, and when I say I have, and loved it, they recommend the Shrimp Loxlie, in the same brand, and recommend that I serve it over rice or noodles, to make it go further. I buy some, serve it over angel hair pasta, and it is a gourmet feast. They encourage you to bring your own re-usable bags, or buy one of theirs – they are earth friendly.
You pay a little more. I don’t mind. They buy locally, the produce is always first rate, and they have an amazing variety of goods in a relatively small space. I can always fine something to fix up for dinner there, and I always love the service. Give me The Apple Market over a big box store anyday!
Supersize Me
Have you heard about this movie? It is a documentary, and you might think “Oh YAAWWWWWWNNN” but this one really kept going. I love visiting our son; I learn SO much.
The creator of this movie decides that for one month, he will eat every meal, three meals a day, at McDonald’s. And he has to try every entry on the menu at least once. And if the employees ask him to super-size, he has to do it. It appeared that he also made a rule for himself that he had to finish every meal. I don’t know how he did it.
Before he does this, he visits three doctors, a cardiologist, a gastroentrologist and . . .hmmmm, maybe an internal medicine specialist. He has health care professionals who will do blood readings every week and weigh him in. He starts at 185 lbs and very low body fat, and his cholesterol and triglicerides are to die for – excellent readings. His girlfriend is a vegan chef, so he has been eating beautiful meals, but not a lot of meat. (He is not a vegetarian.)
We watch him eat many of the meals. On the third day, his system rebels, as he is trying to finish, I think, a double quarter pounder, and he vomits. It isn’t pretty. At one point, his girlfriend says he has lost his sex drive, and has far less energy than before.
At the end of the first week, his weight has gone up to 203 – 12 lbs in one week! Worse, his cholesterol is rising rapidly. The second week, he is feeling sick and the doctor says he is developing a fatty liver, from digesting all the fats and sugars he is eating.
At the end of the month, he has gained 25 lbs, his system is in total rebellion against all the fats and sugars, and the doctors have warned him that he must stop now to reverse the damage.
Threaded through this adventure are sides, where we learn how much sugar the supersized drinks contain, and that even the SALADS at McDonalds have sugar in them. The calorie count for one of the salads exceeded that for the Big Mac!
I have to admit, there is nothing like a fast food hamburger every now and then – maybe once every six months or so – but this movie is a must see if you are eating at a fast food restaurant even once a week. The “food” they are serving is so processed, it barely qualifies as food.
The man who conducted this experiment went on a vegan diet for a while when he finished, and it took 8 weeks for his blood readings to return to normal, and 9 MONTHS for him to lose all the weight he had gained.
This was a fascinating movie, and a must see if we want to counter the rising tide of obesity spreading around the world. If it were an illness, people would be mobilized. As it stands, obesity is going to kill more people every year than smoking. The narrator says this is going to be the first generation of young people whose lives will be shorter than their parents, thanks to fast food. See this movie! Take your children!
There is a post script, and another reason I love this movie. As we were watching, my son said “Mom, thank you for cooking all those dinners for me as I was growing up.” He and his wife are very exercise and diet conscious, and I am proud to say, they live very conscientiously, trying to recycle, trying to eat fewer processed foods. What a gift that “thank-you” was!
Oyster Barn in Pensacola
When I said I wasn’t that hungry, just wanted a bowl of soup, something like clam chowder or gumbo, my son’s eyes just lit up.
“We could even walk!” he said. “It’s close!”
We didn’t – not that night, because I was really tired, and jet lagging, but I walked back another day to get an outdoor photo for you.
You’d have to know about the Oyster Barn to eat there – it is a tiny marina on a bayou, and out on the main street, there is no indication that this little gem is hidden back along the shore. You just have to know.
And a lot of people DO know. When we got there, the parking lot was packed. We almost went somewhere else, but we decided to give it a try. And there was one booth just emptied, just right for us. It’s the kind of place when you walk in everyone is trying to figure out who you are, because mostly it is packed with locals. You won’t find this place if you are a tourist.
This isn’t a fancy place, but it has great local seafood. The waitress appeared promptly to take our orders, which here, always start with iced tea (“Sweet or UnSweet?”)
My son and his wife had the Jumbo shrimp, which comes with “two sides” – my son had hush puppies and cheese grits, and his wife had salad and hush puppies. The servings are generous, and oh! those shrimp are SO good. They have a peppery-cajun coating that is both spicy and delicious. We finished with a very tart, very authentic piece of Key Lime Pie, all of us so full we all shared one piece with three forks. Life is sweet.
I had the oyster stew – and it was full of plump, juicy oysters. I took a photo of the stew, but it didn’t do it justice – all you could see was a milky looking base with lumps.
My Mom is coming with me next time I visit Pensacola, and this is one of the first places I will take her. I know she will love it. Although it is in Florida, it is very much like the places we used to eat when we lived in Alaska.
World Class Guacamole
The co-ops and stores in Kuwait are full of beautiful avocados right now. Chose ones that are already a little soft and buy two or three – or more! This dip goes FAST.
Cut the avocados in half, scoop out pulp (save the seed to put in dip until you serve it, I don’t know why but it helps keep the avocados from turning dark) and mash the pulp in a bowl.
Chop two or three cloves of garlic very finely and toss in with pulp.
Chop half an onion, very finely, and toss in.
Chop cilantro, very finely, maybe 3 – 4 Tablespoons, and toss into pulp.
Chop up one tomato, and toss into avocodo mix.
Add fresh squeezed lemon juice from one half lemon.
Add 1/2 teaspoon salt. Stir everything together – Taste – is there enough salt?
Some people put mayonnaise in guacamole. *shudders at the very thought* If your avocados are of the right ripeness, once you add the tomato and the lemon juice, you won’t need any more moisture – the guacamole will be perfect.
Serve with tortilla chips, the corn kind, not the flavored kind. The combination is perfect for a hot Kuwaiti summer’s day.
The serving/mixing stone in the photo is called Molcajete.)
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