breakfasts time

Monday, April 23, 2012

0 Bear makes Ice Cream!

Bear adores ice cream.

When my niece, chef Louisa Shafia invited me over to test some recipes - her saffron frozen yogurt ice cream - I didn't say no!

And I got to make the ice cream!
churn-churn soooo easy.

Lousia made us ice cream sandwiches. Are you melting yet?

Naturally I had to get a Donvier (non-electric) ice cream maker like Louisa's. And naturally I went hunting for easy frozen yogurt recipes. I found Food For My Family's Lemon yogart. Ta Da!

Plus Greek Fage yogurt was on sale last week.

Bear and I added a little extra lime zest + juice. It calls for just 2 T of grated zest. We may have gone a little overboard on the zest.

But how the heck can you measure out zest with these high-tech microplanes? I much prefer Chef Marthe's Paris gizmo - the zest collects neatly inside the handle.
I'm getting the source for this one.

Sometimes Bear drops the lemon into the yogart mixure. Whoops

Do wear white when making frozen yogurt ice cream.

All my clothes now have white spodges on them.

It takes just a few turns of the Donvier paddle in a 20 minute timespan et voila!

You have Lemon Frozen yogurt!

Easy peasy and better than store bought ice cream. Plus you know exactly what's in it. I tried making straight-up frozen yogurt with no sugar but that fell flat. We better had success with 2 mangos + 3 cups of yogurt + 1/2 C sugar + lemon. Do not measure out the yogart into a measuring cup. Just dish it out straight from the container.

Bear and Babar were thrilled with the tart, lemony flavor and creamy texture.

I'm thrilled to announce with 'The Smaller Spoon' diet.
Bear's tiny 2 1/2" spoon is coming with me to Paris.

You HAVE to eat slower with this spoon!

Tuesday, August 16, 2011

0 Lucid Food: Cooking for an Eco-Conscious Life

The CSA fruit lady gave me these apricots.

Go round Paris wolfing down desserts daily and you'll need to counter-balance it.

With super healthy food like this salade at Merci 111 Beaumarchais Bd.

Lucky for me, my niece, Louisa Shafia of Lucid Food is an expert on eating healthfully, seasonally and eco-friendly.

And she has a gorgeous book to guide you in the process.

We all show our talents early.
As a tot I scribbled on the walls.
Louisa (in the stripes was particular about food.
If you stole food off her plate she let out blood-curdling screams.
Her Thanksgiving cornbread was always exceptional.

In June I attended her class, 'Veggie Burgers Around the World' at the Natural Gourmet Institute. She could not have been more poised or a better instructor. These are delish BEET burgers by the way not beef burgers and on her blog Lucid Food.

My mother was an adventurous eater and would practically force-feed my sister and I exotic foods like persimmons and pomegranates.

Louisa takes after her grandmother and has intrepid tastebuds. Last Thursday we went on a tour of Greek Astoria.

Back in my kitchen Louisa performed miracles.

I watched Lou make Tzaziki from scratch - recipe on her blog.

I learned: de-seed cucs with a grapefruit spoon, de-stem dill for more digestible eating. Now I store food in glass jars not plastic. I joined a local CSA thanks to darlin' Lou.