White Chocolate Raspberry-Swirl Ice Cream

The ice cream maker has been getting a workout lately. I finally purchased Dave Lebovitz’s “The Perfect Scoop”, and pretty much want to make every single recipe covered in it’s pages. But this white chocolate ice cream with a raspberry swirl was practically singing to me when I was thumbing through the book. I had to make it immediately!

It might have had something to do with the fact that I had a bunch of good white chocolate left over from Christmas, and that it’s summer – and the berries have been unbelievably gorgeous and irresistible. Whatever the reason, I’m so glad this got churned in our kitchen. The white chocolate lends and extra layer or sweetness and richness, but the tart raspberries cut right through it. I also liked the fact that the raspberries were mashed with a fork, and then added as-is – as opposed to being puréed and strained.

I hope everyone has a great weekend. After multiple days of rain, we’re hoping to get some sunshine. The boys have been itching to get back on the boat or to the beach all week long. Keep your fingers crossed for us!

Short Rib Cheesesteak Subs

I’m kind of picky about my cheesesteak sandwiches. We have one sub shop on the island that has the best rendition. A few times I’ve tried to recreate them at home – they weren’t good. I suspect that it was the cut of beef I was using – usually a New York strip or ribeye, and they were just usually too chewy no matter how thinly I sliced.

Then I came across this recipe in last month’s Cooking Light (which, by the way…did anyone else dog-ear 92% of the magazine like I did?) and couldn’t wait to try it. I’d come across a 12 lb box of boneless short ribs at my local restaurant supply for an extremely reasonable price so it was perfect timing. The beef is seared and then rests while you get your peppers and onions going for topping.

And, the cheese sauce. Sharp cheddar and Dijon mustard in an ooey-gooey sauce? It doesn’t get any better than that kids. Pour any leftovers into a little serving dish on the side – perfect for dipping fries into. Or, just eat it with a spoon – I promise not to hold it against you…

Kohlrabi Slaw

This was the first year that we’ve been a part of a crop share. Every Tuesday afternoon the boys and I take a ride up to Salisbury (about 30 minutes for us) and get our goodies for the week. We’re never sure what we’ll get, and it’s always exciting to find something that we haven’t tried before in the basket for the week.

Take kohlrabi for instance. I had no clue what do with it. Folks seemed to say it was like a cross between cabbage and broccoli – so I of course immediately thought of a slaw. I shredded the kohlrabi down and combined it with a small bag of pre-packaged broccoli slaw. I also  had a couple of green apples hanging around, so I shredded them and added as well. I loved, loved, loved the sweet crunch that they brought to the party.

I’m hoping we’ll continue to see kohlrabi in our baskets for another few weeks at least, I’m already brainstorming more uses for those big leafy bulbs!

Sweet Cherry PieThey say nothing is as American as cherry pie. Or is it apple? I’ve been baking a lot of my pies in my kitchen as of late. I don’t know if it’s that I’m finally comfortable working with pie dough, or the abundance of gorgeous fruits available right now (finally starting to see some local peaches!). However, one filling I’d yet to tackle was cherry.

Most cherry pie recipes call for tart or sour cherries, which are impossible to find – fresh or frozen – in my rural area. I did find canned, but I couldn’t justify that with gorgeous fresh sweet cherries available in the produce department for under $3/lb. A quick internet search led to a recipe from Martha that utilized the gorgeous in-season beauties. Turned out wonderfully – cut beautifully, and the filling was absolutely delicious…not too sweet. Paired with a scoop of vanilla ice cream, it’s the quintessential summer dessert.

I couldn’t think of a better way to say “Happy Birthday” to our country than this. Today we’re spending the day with our little family, heading to the beach by the rocket pads in a bit – then dinner with the parents. Looks like NASA will be launching two sounding rockets today – a couple of early candles for the old girl before the fireworks show on our little coastal island tonight…along with what I feel like is half the Eastern seaboard (holy tourons!). Ahh, a small price to pay for being able to call this place home. Happy Fourth, everyone!