Peach Ice Cream

I adore fruit ice creams and frozen yogurts.  Back in the day peach ice cream had peaches in it, in fact,  fruit ice creams had fruit in them, not some approximate, imitation color and flavor of the fruit.  Ice cream was also made mostly with cream, not just milk with added chemicals substitutes for the missing cream.  So that’s why I make my own ice cream or go without.

Mortally disgusted by mushy overripe fruit, firm is my watchword and sometimes I exaggerate, like this time.  These peaches could have been a tiny bit softer, but there was plenty of juice and the peach flesh wasn’t that bad.

The Cuisinart ICE-30 BC ice cream machine makes 2 quarts of ice cream; no salt nor ice needed and certainly no hand cranking.  Except for the fruit, I use the same recipe each time and it is sooo easy!  This recipe makes a little over 1 quart.

1 1/2 lb fresh peaches, peeled, seeded and diced

Juice 1/2 lemon

1 cup sugar

2 large eggs

2 cups heavy cream

1 cup milk

Separate the peaches into  2 bowls of 1/3 and 2/3 of total diced peaches.  Set the 1/3 bowl aside and mix the 2/3 of the peaches, lemon juice and 1/2 cup of the sugar together, refrigerate for 2 hours, stirring every 30 minutes.  Strain the juice from the fruit, add the reserved 1/3 bowl of peaches and refrigerate the fruit, reserving  the juice.

Whisk the eggs together in a bowl for about 1-2 minutes until fluffy.  Add the remaining 1/2 cup of sugar a little at a time until blended.  Add the cream and milk and whisk until blended.  Blend in the juice and put this mixture into the chilled container of an ice cream making machine, then turn it on for about 25-30 minutes.  Add the sugared and natural peaches from the refrigerator  and continue to run the machine for 10-15 minutes. Remove the ice cream from the container and freeze for a couple of hours.


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Green Tomato Chicken Curry

My neighbor Caroline gifted me with some lovely, small green tomatoes.  I immediately thought of green tomato curry.  Freshly ground spices lends welcome authenticity to this homemade, normally vegetarian dish, especially where there are no Indian restaurants worth speaking of.

Originally, I intended to serve a small, rotisserie chicken alongside the tomato curry, but the spices and aromatics smelled so good, I cut/chopped and ripped the whole chicken into pieces (not in an attractive manner) and added it to the curry.  Good choice, if not refined 😀

If you don’t happen to have a cooked chicken on hand, poach a whole small chicken, remove bones and skin, then cut into cubes before adding to the pan.

Green Tomato Chicken Curry

1 tsp coriander seeds

3 tsp cumin seeds

1 tsp mustard seeds

1/8 tsp asafoetida

1 tsp turmeric

1/2 tsp chili powder

2 tbsp peanut oil

1 large onion, coarsely chopped

4 sweet Italian peppers, diced

1 lbs green tomatoes, cut into bite size quarters/pieces

Salt to taste

2 cups cooked, cubed chicken

1/4 cup roasted peanuts, coarsely chopped

2 tbsp brown sugar

Add the coriander, cumin, mustard, asafoetida, tumeric and chili powder together in a spice grinder.  Grind until the seeds are powdered and set aside.

Heat the oil in a large skillet, add the onion and peppers, then saute until the onion is translucent.  Add the reserve spices and cook stirring for about 3 minutes.

Stir in the tomatoes and salt to taste. Simmer, stirring occasionally for 15 minutes.  Add the chicken, peanuts and sugar, then continue to simmer for about 5 minutes.

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Honey Mustard Roasted Chicken with Vegetables

It’s been a while since I’ve roasted a honey mustard chicken.  I always forget how good it is, especially with the addition of butter and minced shallots.

My husband loves roasted vegetables, as long as potatoes are included 🙂  I also liberally raided the herb garden for sage, parsley and rosemary because fresh herbs are the best.  After mixing the vegetables with herbs, salt and pepper and olive oil, I lined the bottom of a roaster with aluminum foil and poured the vegetables inside.  I topped them with a rack to hold the chicken.

I slathered spatchcocked, small, kosher chicken with the honey mustard mixture on both sides, working some underneath the skin.


Yellow roses from the garden.

The finished chicken has crispy skin, a beautiful color and juicy, tender flesh.

Honey Mustard Roasted Chicken with Vegetables

1/4 cup melted butter

1/4 cup honey

1/4 cup Dijon mustard

1 shallot, minced

1  2.5 – 3 lb kosher chicken, spatchcocked

3 carrots, quartered

3 celery branches, quartered

2 baking potatoes, quartered

1 onion, quartered

Mixed fresh herbs to taste (parsley, sage, thyme, rosemary, oregano)

2 tbsp olive oil

Mix the butter, honey, mustard and shallot together in a small bowl.  Slather the mixture all over the chicken, working some under the skin.  Set aside.

Line the bottom of a roasting pan with aluminum foil.

Mix the carrots, celery potatoes and onion together with the herbs and olive oil, then pour into the aluminum lined pan.  Put the rack on the pan and top with the chicken.

Roast the chicken  in a 425 F oven, skin side down for 20 minutes.  Turn, brush with more glaze and continue to cook for 15-20 minutes.


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Salmon and Parsnips with Ginger Sauce

Whenever I see parsnips, I think of the U.K. ambassador to Rwanda.  He was from Scotland, as was the E.U. ambassador and those two together were quite the thing.  They gave parties consisting of food flown in from the U.K. and, of course, Scotch from Scotland 🙂  We met these two informally at our annual St. Patrick’s Party and were afterward always included in the fun parties!  Neeps (rutabaga), beef and parsnips were usually on the menu and on Burns Night, scotch whiskey splashed haggis.

Today, inspired by Martha Stewart, I roasted the parsnips with salmon and topped them with pan warmed ginger sauce.  A good and easy recipe.

Martha’s recipe called for skinless salmon, but I never buy skinless salmon because we like the skin, especially when it’s crisp.  Crispy skin is not possible with this recipe, so you can either buy skinned salmon or remove the skin or leave it on, as I did, and no harm done.

Thanks Martha, this was a delicious recipe.  However, the next time I will cook and crisp my salmon in a separate pan 😀

Salmon and Parsnips with Ginger Sauce

2 tsp grated ginger

2 tsp fresh rosemary, finely chopped

2 tbsp tamari soy sauce

1/4 cup plus 2 tbsp orange juice

1 lb parsnips washed, ends removed, peeled and quartered vertically

Salt and pepper

3 tbsp olive oil

4  fillets of wild salmon, skin off or on

Mix the ginger, rosemary, soy sauce and orange juice together and set aside.

Season the parsnips with salt and pepper, then mix with the olive oil.  Place in a baking pan and roast in a 425 F oven for 20 minutes, stir, then move to the side of the pan.  Add the salmon fillets, skin side down to the pan, return the pan to the oven and continue to roast for 6 minutes.  Flip the salmon over and roast for an additional 6-7 minutes.

Plate the salmon fillets,  add the reserved sauce to the pan and toss with the parsnips.  Place parsnips on each plate and spoon sauce over both the salmon and parsnips.



Posted in American, Cooking, fish, Food and Wine, Main dishes, Recipes, Vegetables | Tagged , , , , , , , | Leave a comment

Farmers’ Market Peach Cobbler

My neighbor offered to get peaches from the farmers’ market near her 2nd home in Northern Pennsylvania, which was fortuitous because I wanted to make a peach cobbler.

The easiest way I found to peel peaches is to soak them in hot water for about 10-15 minutes and then soak them in ice water for about 5 minutes.  Works for me.

Look for ripe, yet firm peaches.  These peaches were ripe and sweet but broke down more than I liked during the brief cooking time and released too much juice.

Because of the extra juice, I was worried that the cake batter would be slightly gummy and not quite done.

Unfortunately, I worried the entire cooking time, needlessly.  It was fine.

I used the same recipe that I used for the cherry cobbler.  Lots of butter and perfect batter.

Farmers’ Market Peach Cobbler

4 large or 8 small, firm and ripe peaches, peeled, pitted and sliced

1/2 cup sugar

2 tbsp cornstarch

2 tbsp lemon juice

1/8 tsp salt


1 cup flour

1/2 cup sugar

1 tbsp baking powder

1/4 tsp salt

1 egg

3/4 cup milk

1/2 cup hot melted butter

Cook the peaches, sugar, cornstarch, lemon juice and salt in a sauce pan on medium heat until the mixture just begins to boil, about 5 minutes.  Set aside.

Sift the flour, sugar, baking powder and salt together into a large bowl.  Beat the egg into the milk and then add to the flour, whisking until smooth.

Pour the hot butter into a 12 inch cast iron skillet or pie pan, pour in the batter, then top evenly with the peaches.  Bake in a 375 F preheated oven for 40-45 minutes.

Spoon the cobbler from the pan into bowls and eat as is or serve with a scoop of ice cream.



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Haitian Style Lamb Boucane

Watching my lucky neighbors go off to their lake side cabins or other getaways, wishing I was somewhere else, I thought about Haiti, our friends’ ocean side beach homes and the feasts  we used to have; lambi, griot, cabrit boucane, fresh grilled fish and rock lobsters from the fishermen’s boats, banane pese, poulet creole with rum punches and whole bottles of Barbencourt rum and Johnny Walker Red on each table.  Our friends brought their house help along who cooked on the beach, bargained for fish  and blessed us with a carefree visit.  I love Haitian food and nostalgically, time on my hands with nowhere to go, I thought about making cabrit boucane (Haitian barbecued goat).

Weiss supermarket, bizarrely I thought, used to have frozen chunks of goat meat in their foreign food refrigeration section.  I guess, no more.  I did have what was called a leg (4.5 lbs) of Australian lamb from Wegman’s in my freezer.  Unstoppable, I decided to substitute that for the goat.

When considering beginning a relationship with a new man, ask to see his tools.  If he doesn’t have any or maybe just a hammer and a screw driver, although it’s not necessarily a deal breaker,  it depends on what you’re looking for; a long term relationship or a date.  My father had tools, my brothers, my daughter and my son have tools.  Just sayin……

A boucane marinade is usually made with sour oranges.  None around here.  I substituted with a mixture of lime, grapefruit and orange juice and used habanero chillies for the usual scotch bonnet chillies.

I marinated the meat overnight but 2-3 hours will work also and give you time to make the pikliz.

To make the spicy relish,  grated carrot, thinly slice onion and cabbage with 4 habeneros/scotch bonnets and spices are mixed together with vinegar and stored in jars on a counter at room temperature for 2-3 days for the best taste, but you can eat some immediately.

Refrigerate after first use.  Advice:  Don’t hurt yourself, use a food processor to grate and slice the vegetables.

The lamb did not make an authentic cabrit boucane, but it was good.  The crusty chunks of lamb/goat with pikliz makes a perfect appetizer for cocktails.

Haitian Style Lamb Boucane

4 1/2 -5 lbs boneless lamb leg, cut into large chunks

Juice from 2 limes

Juice from 1 grapefruit

Juice from one orange

1 habanero chilli, quartered

1 bouquet garni

Small bunch of parsley, stems discarded and leaves chopped

2 large shallots, chopped

4 cups water

Peanut oil

Mix the lime, grapefruit and orange juices together and pour over the lamb.  Stir in the chilli, bouquet garni, parsley and shallots.  Refrigerate overnight.

Remove the lamb from the refrigerator, add the water, bring to a boil, then simmer for 1 hour.  Remove the meat with a slotted spoon into a drainer and lightly rinse with water to remove marinade ingredients.  Dry meat with paper towels.

Heat the peanut oil, then fry the lamb until crusty, golden brown.  Drain on paper towels.


4 habanero chillies, quartered

2 -3 cups cabbage, thinly sliced

2 carrots, grated

1 onion, thinly sliced

4 whole cloves

1 tsp salt

10 red peppercorns

4 cups vinegar

Mix all ingredients together, then store in a jar for a day or two.   Refrigerate after first use. Lasts forever.




Posted in Appetizer, Cooking, Food and Wine, Haitian, Main dishes, Recipes | Tagged , , , , , , , | 7 Comments

Tuna Stuffed Brandywine Tomato

My neighbor Jayne gave me some gorgeous brandywine tomatoes from her garden and, to rise to the occasion, I decided to stuff the tomatoes using my last can of solid albacore tuna from France.  Well worth it!

I topped the tomatoes and made a shell for the stuffing by scraping out some of the pulp with a spoon.

I made my usual tuna salad, filled the shells, sprinkled with grated cheese and popped them into the microwave for about a 1 1/2 minutes until the cheese melted.  A little sprinkle of smoked paprika and it was lunch time!

Tuna Stuffed Brandywine Tomato

2 large brandywine tomatoes

1 400 gram (about 1 3/4 cups) can of solid albacore tuna in water, flaked

1/4 onion, chopped

2 hard boiled eggs, chopped

1 tbsp yellow mustard

2 heaping tbsp mayonnaise (use a soup spoon for this measurement)

Grated cheese

Smoked paprika

Cut the tops off the tomatoes and remove the pulp with a spoon to create a shell.

Mix the tuna, onion, eggs, mustard and mayonnaise together in a bowl.  Stuff the tomato shells with this mixture, sprinkle with cheese and microwave for 1  1/2 minute.  Sprinkle with a little smoked paprika and enjoy.



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White Sweet Potato Salad with Chilli Lime Mayonnaise, Et alia

My husband first met Laura Allen when he was in Peace Corps, West Africa in the 70s.  Since then, continuously, Laura has been a good and loyal friend to our family.  We always looked forward to her visits in our homes overseas and in the States, as she opened up her own home to us in Florida.  She arrived with laughter, good advice and  good books.  She is the kind of company admired by my idol, Jane Austin:  “My idea of good company is the company of clever, well-informed people who have a great deal of conversation; that is what I call good company”.  She also has interesting and enjoyable ideas like the tattoo clinic where I got my ankle “rose” tattoo, and now, white sweet potato salad with chilli lime mayonnaise.

I had never seen a white sweet potato until I arrived in an African market,  intending to make a sweet potato pie for Christmas.  As the stall owners pointed out white potato after white potato, I insisted that the potato I wanted was orange or rouge(red) and sweet.  Rolling their eyes and shoving a slice of raw potato in my hand to taste, they asked how many I wanted.  “They’re the wrong color”, I muttered under my breath in English, resisting change, but bought 2 lbs.  The pie was wonderful and I continued to use the white sweet potato in other recipes.  I really wanted to try Laura’s rendition of potato salad but here in Honesdale, we only have “normal” sweet potatoes and yams, orange not white 😦  All the way from North Carolina, Laura addressed that problem and mailed me a box of white sweet potatoes!  Thank you my friend for both the inspiration and potatoes.  A delicious surprise!

Along with the white sweet potatoes and chilli lime mayonnaise, you can include your usual ingredients or switch it up as you like.  I made my usual with chopped onions, pimentos, hard boiled eggs and chopped gherkins.  I didn’t add mustard because I thought the lime juice would be adequate for the zing I usually get from mustard, but you could.

I never measure my potato salad ingredients, unless I’m making Japanese potato salad, but just do a guestimate according to the amount of potatoes.  I made a full cup of the chilli lime mayonnaise so that I’d have leftovers for fish or sandwiches.  If you don’t want to do this, half the ingredients.

I made a small salad as a nest for the potato salad that I could wedge onto my husband’s huge birthday lunch plate.

Today is his birthday but he wanted his lunch yesterday because he started distance working today.  In our twenties, when we had the money, we would eat like this for celebrations; porterhouse steaks, baked potatoes stuffed with butter, sour cream, bacon and chives, plus ice cream.  And we could, and did finish the lot!  Yesterday it was sort of sad because he had to stop at half his steak and half his potato.  No more room for them.  Yet he did get an extra helping of the potato salad 😀

Chilli Lime Mayonnaise

1 cup good mayonnaise

Juice from 1 1/2 limes

2 tbsp garlic flavored chilli – Rooster on the jar front

Mix and refrigerate.






Posted in American, Cooking, Food and Wine, Recipes, Salad, side dish | Tagged , , , , , | 2 Comments

Easy Beef Pot Roast

I guess I’ve got Michelle Obama’s “low grade” depression.  I made this beef pot roast            un-enthusiastically over 2 weeks ago and am just getting around to posting it, even though it turned out better than I expected.  When ever I think of beef pot roast, I think of dried out meat and overcooked vegetables.  Not so in this case!  The beef was juicy and the vegetables were perfectly cooked.

My husband found this chuck roast at the Sunrise Market.  The Sunrise is a nice, small market with polite and helpful staff and is open everyday at sunrise, in case you run out of eggs or other breakfast supplies.  Most of their products are locally sourced and that’s a good thing 🙂

My herb garden is a nuclear explosion of fresh herbs, so I added lots to the vegetables with olive oil.

This was so easy.  I browned the roast, put it on top of the vegetables, covered, then roasted for 2 – 2 1/2 hours a 350 F.

Sandwiches were also enjoyed.

No, I didn’t bake.  This coconut cake is from The Willow River Gallery & Cafe in Honesdale.

Posted in American, Cooking, Food and Wine, Main dishes | Tagged , , , | 6 Comments

Roasted Crispy Duck with Vegetables and Garden Herbs

Hudson Valley Foie Gras is a duck farm located in Ferndale, New York, specializing in duck products including foie gras, magret de canard (duck breast) and other parts, or whole duck and chicken.  We’ve bought both from the farm and online.

I think of roasted duck with vegetables as a winter meal but good is good and I just turn up the AC.  Loved using my herbs from the garden; bay leaves, thyme,  sage and a rosemary garnish.

Normally I brown the duck legs in goose or duck fat or ghee.  This time I tried Ethiopian spiced butter and am glad I did.  The spices in the butter were not pronounced but were detectable enough to give a hint of Habesha cuisine.

The turnips, carrots, shallots and garlic with herbs were browned in 2 tbsp of left over oil from browning the duck.  Very nice mix as the base for the crispy roasted duck legs.

Roast Duck with Vegetables and Garden Herbs

3-4 duck legs, seasoned with salt and pepper

2 tbsp Ethiopian spiced butter

3 turnips, peeled and cut into eighths

3 carrots, sliced  into 4- 6 pieces each

5 shallots, quartered

4 large garlic cloves, chopped

2 bay leaves

5 sprigs of thyme

5 sage leaves

1 tsp salt

1/2 tsp black pepper

1/2 cup chicken broth

1/2 cup white wine

Rosemary sprig

In a skillet, brown the duck in the spiced butter, remove to a plate and set aside.  Remove all but 1 1/2 tbsp fat from the skillet, add the carrots, turnips, shallots, garlic, bay leaves, thyme sage, salt and pepper, then cook until the turnips are lightly browned.  Place the vegetables in the bottom of a tajine and pour the broth on top.  Place the duck legs on top of the vegetables and pour over the white wine.  Cover and roast in 400 F oven for 1 hour.  Remove the cover and continue roasting for 20-30 minutes until the duck is crispy.

Garnish with rosemary.




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