Here’s the richest of the tea-flavored ice cream recipes I made for my Mad Hatter’s Birthday Party. I tried a cardamon flavored recipe last year – I definitely liked this better with the richness of the mixed spices and tea. The texture is so rich and creamy my sister described it as “buttery creamy.” As an infused custard, there are a few extra steps, but I think the flavor makes it worth it for a special occasion.
Rice, of course, is a primary staple in many areas of the world. It’s cheap, it’s healthy, and it’s easy to start cooking (especially with a $20 rice cooker from Target). Last winter I woke up one morning and decided to catalog my rice. In this post, I’ll go over some tips and tricks about different types of rice I’ve learned to appreciate in my exploration of different cuisines.
While I get caught up on this blog, I’m taking requests for specific recipes or types of recipes – this one’s for “Lars” & Brent, who needed more easy gluten-free … Continue reading
I normally associate plantains with Puerto Rican cooking, where they are served with most meals as tostones, fried twice to soften their starchyness and mashed flat the final time so … Continue reading
Raita is a standard side dish designed to offset the spiciness of many Indian dishes. It can be made with fruit or vegetables, but the base is always yogurt. It’s … Continue reading