b.anne

so this is columbus

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For Christmas, my parents bought me a Cuisinart ice cream maker and Jeni’s book of recipes. This was in no small part because I made it clear that I really hoped somebody would get me this combination; the ice cream maker is the one that Jeni mentions using for kitchen-testing all her concoctions. The best part of my ice cream maker is that it has two separate canisters, making it easier to plan out multiple batches. The canisters have to be in the freezer for at least 24 hours before spinning out the goods, which then must be frozen for another 4 hours, generally. Making the ice cream takes 1.5-2 hours and all add-ins must be made and cooled prior to putting together your base.

The first two ice creams I made were Black Coffee with Chocolate Freckles and Maple Ice Cream with Buttery Salted Almonds. I expected the coffee to be my fave, but the maple was out of this world in texture and richness. Don’t get me wrong, both are delicious, but I couldn’t believe that the maple had actually come out of my own kitchen.

If you’re interested in starting up an ice-cream making hobby, I highly encourage Jeni’s book. She explains the science behind the process and breaks the recipes down into simple, heartfelt treats. It’s also nice that she lists all her supplies and sources; Justin and I ran around looking for cheesecloth and a sieve (luckily) before we had milk and cream boiling on the stove thanks to her guidance in steeping hot ingredients such as coffee grounds.

If you follow from Cbus, let me know if you’d like an ice-cream tasting. All the tags you can see sticking out of the book are J & family members’ picks I asked for so I could create for special occasions. 

Filed under culinaryexploits jn Columbus ICE CREAM MAKER

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Justin and I made an Italian Mushroom and Green Bean Pappardelle Soup with Gremolata to celebrate the new Cuisinart food processor we received for Christmas. Our cooking has been entirely revolutionized. With the amount of vegetables we eat, I was learn that our food processor can slice in addition to the chopping business. The recipe we used to make this soup can be found here: http://www.vegetariantimes.com/recipes/11828 and it would be vegan, easier, and cheaper to not add the mascarpone. (Although I was happy to have leftover mascarpone, which served as an excuse to make some delicious Italian white mac and cheese the following weekend).

Filed under jn cooking Columbus culinaryexploits

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I especially want to try the Nut-Crusted Asparagus, Leek & Gruyere Salad Tart and the Tomato Curry. And I always love twice-baked potatoes.

robotheartrecipes:

Robot Heart Recipes Test Kitchen: 10 Holiday Appropriate Vegetarian Main Dishes

Here is a collection that I put together of Robot Heart Recipes Test Kitchen approved vegetarian main dishes that will work well for the holidays. They range in difficulty—some are more time consuming than others, but any of them will make your holiday table take a trip to Yum City!

Baked Tomatoes, Squash, and Potatoes

Herb, Spinach, and Ricotta “Pasta”

Magic Roasted Tomatoes, Fennel, and Grapes with Farro

Nut-Crusted Asparagus, Leek, and Gruyère Quiche

Roasted Potatoes, Green Beans, and Tofu in Tomato Curry

Spaghetti Squash with Mixed Herb Pesto and Green Vegetables

Spelt-Crusted Orange Tomato, Red Onion, and Fresh Basil Pizza

Spinach and Mushroom Enchiladas with Toasted Corn Sauce

Twice Baked Potatoes

Zucchini and Eggplant “Lasagna”

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Justin chopped down our own tree here: http://www.flyawaytree.com/

We really liked this farm and the free hot chocolate they gave us.

Filed under jn christmas

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robotheartrecipes:

Still putting the final touches on your Thanksgiving menu? I’ve rounded up a collection of veg-friendly appetizers, sides, mains, and desserts from some of my favorite cooking related magazines…
APPETIZERS 
Apricot Canapes from Eating Well
Charred Eggplant Dip from Whole Living
Citrus, Fennel, and Rosemary Olives from Cooking Light
Gingered Nuts from Everyday Food
Northwest Bounty Bruschetta from Sunset
Roasted Garlic, Sun-Dried Tomato, and White Bean Dip from Cooking Light
SIDES
Fruit and Toasted Almond Stuffing from Vegetarian Times
Green Beans with Walnuts and Shallot Crisps from Vegetarian Times
Roasted Cauliflower with Fresh Herbs and Parmesan from Cooking Light
Roasted Root Vegetables with Walnut Pesto from Cooking Light
Root Vegetable Gratin from Eating Well
Wilted Spinach Salad with Asian Pears, Blue Cheese, and Pecans from Vegetarian Times
MAINS
Butternut Squash Baked Risotto from Everyday Food
Mushroom, Cheese, and Vegetable Strudel from Vegetarian Times
Roasted Vegetable Ragout with Creamy Polenta from Whole Living
Spinach Pie with Goat Cheese, Raisins, and Pine Nuts from Cooking Light
Thanksgiving Pot Pie from Vegetarian Times
Wild Mushroom and Butternut Squash Bread Pudding from Sunset
DESSERTS
Apple Crumb Squares with Apple Cider Sauce from Eating Well
Bourbon and Orange Pecan Pie from Real Simple
Cranberry, Almond, and Cinnamon Tart from Martha Stewart Living
Pressed-Crust Pear Tart from Real Simple
Pumpkin Cheesecake from Everyday Food
Pumpkin-Chocolate Tiramisu from Everyday Food

robotheartrecipes:

Still putting the final touches on your Thanksgiving menu? I’ve rounded up a collection of veg-friendly appetizers, sides, mains, and desserts from some of my favorite cooking related magazines…

APPETIZERS

Apricot Canapes from Eating Well

Charred Eggplant Dip from Whole Living

Citrus, Fennel, and Rosemary Olives from Cooking Light

Gingered Nuts from Everyday Food

Northwest Bounty Bruschetta from Sunset

Roasted Garlic, Sun-Dried Tomato, and White Bean Dip from Cooking Light

SIDES

Fruit and Toasted Almond Stuffing from Vegetarian Times

Green Beans with Walnuts and Shallot Crisps from Vegetarian Times

Roasted Cauliflower with Fresh Herbs and Parmesan from Cooking Light

Roasted Root Vegetables with Walnut Pesto from Cooking Light

Root Vegetable Gratin from Eating Well

Wilted Spinach Salad with Asian Pears, Blue Cheese, and Pecans from Vegetarian Times

MAINS

Butternut Squash Baked Risotto from Everyday Food

Mushroom, Cheese, and Vegetable Strudel from Vegetarian Times

Roasted Vegetable Ragout with Creamy Polenta from Whole Living

Spinach Pie with Goat Cheese, Raisins, and Pine Nuts from Cooking Light

Thanksgiving Pot Pie from Vegetarian Times

Wild Mushroom and Butternut Squash Bread Pudding from Sunset

DESSERTS

Apple Crumb Squares with Apple Cider Sauce from Eating Well

Bourbon and Orange Pecan Pie from Real Simple

Cranberry, Almond, and Cinnamon Tart from Martha Stewart Living

Pressed-Crust Pear Tart from Real Simple

Pumpkin Cheesecake from Everyday Food

Pumpkin-Chocolate Tiramisu from Everyday Food