Homemade Roasted Beet Ice Cream

Leave a comment

All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

8-15-13 (33)

Every time I go to the amazing Super King I come out with about ten big bags of produce.  That puts a lot of pressure on me to get creative with big chunks of it (produce) every day so that I use it all before it spoils.   Hence, this beet ice cream which I can freeze!

I also come out of there sometimes with things I’ve never seen before – like this layering of nuts soaking in honey.

ImageImage

It was far more densely packed in there than I expected and didn’t make a very pretty presentation on my brie – but it sure tasted good!

Image

Anyway, this bet ice cream makes more than you will likely need so you might want to cut it in half.  Unlike my Avocado Ice Cream:

Image

the flavor of the beets didn’t get as lost in the cream & sugar as the avocado flavor did.  Plus, it had a less creamy texture.  I think it would be best served in tiny ramekins or sake glasses & used as a between-course palate cleanser.   It is gorgeous & quite tasty but just not the kind of thing you would serve yourself a huge bowl of & then sit back & shovel it into your face whilst watching Silver Linings Playbook or some such.  And it dyes your tongue (and even teeth, a bit) a neon magenta color.   I definitely recommend it but in smaller portions.  But you would be hard pressed to find a more striking bowl of ice cream.

Image

Homemade Roasted Beet Ice Cream

INGREDIENTS

2 large red beets

2 cups Greek yogurt

1 TBS vanilla extract

1/2 cup brown sugar

2/3 cup heavy cream

Image

DIRECTIONS

Put the canister of your ice cream maker in the freezer empty.

Heat the oven to 400 degrees.  Wrap the unpeeled beets in foil & roast for about an hour or until tender all the way through.  erring on the side of cooking too much is better than not enough because a hard beet will be harder to puree.

Cool the beets in ice water & rub or peel the skins off.  Cube the beets.  Blend all the ingredients in your food processor until as smooth as possible.  Chill the mix in the fridge (or freezer) until very cold but not getting solid.

ImageImageImage

Then – simply chill it according to your ice cream maker’s instructions.  It will come out of there in a soft serve consistency so chill it in a shallow container in your freezer if you like it harder.  Cover it with wax paper before putting the lid on the container.  You will stave off the freezer burn longer that way.

Image

ImageImage

Savory Three Mushroom & Kale Pie

1 Comment

All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

281350_10150252907002475_5794539_n

Today would be my father’s 69th birthday.  Actually, I guess it still is, even though he died at 45.  But – one of my dad’s favorite foods was a mushroom pie my mother would make for him.  It is a savory pie – not sweet.  I only point this out because, after my avocado ice cream recipe, my boyfriend (Miles) was genuinely freaked out that I was going to make a dessert out of mushrooms.  He hates mushrooms.  But Miles isn’t here to eat dinner and I wanted to make this pie as a little shout out to my father.

So – I pulled out the old index card with my mother’s recipe on it & updated it a bit & this recipe is the result.  It is kinda tricky to photograph because the mushrooms can begin to look meaty but, trust me, if you like mushrooms, you will like this pie!

Also – this recipe calls for a roux of flour & butter but I happened to have leftover white gravy from my smashed baked potato recipe so I just used that!

Image

Savory Three Mushroom & Kale Pie

INGREDIENTS

For the pastry crust

2 1/2 cups flour

1 tsp salt

1 tsp sugar

16 TBS ice cold (even frozen) butter – or vegan alternative

1/4 cup or more of ice water

For the three mushroom & kale pie

1 1/2 – 2 lbs mixed mushrooms (I used white & oyster & shitake) – chopped

1/2 head kale

3 celery stalks – chopped

1 small onion – diced finely

1 tsp fresh thyme

olive oil

S&P

1 egg white whisked to glaze the crust (optional)

For the roux

1 cup milk – or vegan alternative

4 TBS butter – or vegan alternative

4 TBS flour

1 DEEP pie pan

Image

DIRECTIONS

For the pastry crust

Put the flour, salt & sugar in a food processor.  Pulse to blend.  Then, 1 TBS at a time, pulse in the cold butter until it is all incorporated.  Add a few TBS water & pulse until little balls of dough begin to form & it falls away from the bowl of the processor.

Image

Remove from the bowl & press into two balls – one a tad larger than the other.  Press flat, wrap in plastic wrap & chill for about an hour.  Let it sit at room temperature for about 15 minutes before you roll it out.

Image

For the three mushroom & kale savory pie

Heat the oven to 400 degrees.

Remove the large ribs from the kale & tear the leaves into pieces.

Heat 1 TBS olive oil in a large frying pan.  Saute the kale for a few minutes & be sure it all becomes a little oiled & turns bright green.  Add about 1 TBS water, cover & steam for another few minutes.  Set aside in a bowl.

Image

Image

In the same pan, add another 1-2 TBS olive oil & saute the mushrooms, celery, onion & thyme with some S&P over high heat.  Saute until everything softens & the mushrooms reduce in size quite a bit – 5 minutes or more.  Set aside.

ImageImageImage

Heat the butter in a stock pot & add the flour.  Whisk them together & heat for a minute or two.  Add the milk 1/4 cup at a time & whisk to incorporate it.  When it thickens repeat with the rest of the milk.  It should have the consistency of a thick chowder.  Add S&P to taste.  Add to the mushrooms & stir to thoroughly combine.

Image

Roll you dough out large enough to fit your pie pan & line the pan with one of your crusts.

ImageImage

Layer the kale in there & then the mushroom mix.

Image

Image

Put the other crust on top.  I like a THICK crust at the edges so – I folded the top over the bottom & tucked it in all around (you can see how thick it was at the edges in the pics).  You might prefer to cut away the excess dough & press the edges to seal.  This is only a matter of personal preference.  Pinch the edges into waves or use a fork to press the seal tight.  Poke some vent holes in the top of your pie.

ImageImage

If you like – you can whisk an egg white & brush the egg wash over the top of the crust.  It helps add a bit of shine & aids in the browning but is completely unnecessary.  Bake at 400 degrees for about 30 minutes or until the crust is the color you like.  Remove from the oven & allow to settle for about 10 minutes before cutting in.  Serve with a nice salad & a box of wine & you are set for the night!

ImageImage