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Potatoes

I love potatoes of all sorts. This Root Vegetable Tarte Tatin (upside down pie) covers all the bases, plus goat cheese!

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Ice Cream

I do not own an ice cream machine. I’ve thought about getting one but the whole pre-planning thing makes me crazy, plus I have only a very small freezer, so no room to freeze the bowl on the off chance I might want ice cream in eight hours.

There are a lot of recipes on the internet for no-churn ice cream, and last summer I finally tried one – twice, because it is so delicious! Vietnamese Coffee Ice Cream. It is absolutely like real ice cream. If you didn’t know you made it yourself, you’d swear it came from a machine. The only change I would make is, instead of putting the ice cream into a loaf tin, put it in large yogurt container, laying a piece of plastic wrap directly on the top surface of the ice cream to keep it from getting icy. Or use paper cups to make a bunch of single serving size for easy access.

Biscuits

Bacon fat biscuits are as delicious as they sound.

Puddings

I plan to make my first trip to Krispy Kreme tomorrow. I am tempted to get five extra glazed donuts to make this insane Bread Pudding. It would be great for breakfast toppedv with plain yogurt.

The Best Rice Pudding in the world is somewhat of a production but totally worth it.

Many pudding recipes are just cornstarch but I like the flavor of chocolate or vanilla pudding made with egg yolks and cornstarch the best.

A savory bread pudding that can be adapted to suit your needs and taste.

Peruvian Pesto

It seems a bit odd to call it “pesto” because it is a cooked spinach sauce with not a trace of basil but there you go. It’s delicious!

Serves 6 to 8

1 pound pasta
1 cup chopped yellow onion
1/2 cup olive oil
1/4 cup water
3 garlic cloves, peeled and smashed
1 chopped jalapeno (optional)
Salt and ground black pepper
12 ounces spinach (about 12 cups)
1/4 cup heavy cream, half and half or milk
1 cup grated Parmesan cheese
1 cup crumbled queso fresco or Iberico (from Trader Joe’s)
1 lime

Cook the pasta until tender but not fully cooked, about 2 minutes less than package directions. Reserve 1-1/2 cups of the cooking water before draining the pasta.

While the pasta is cooking combine the onion, oil, ¼ cup water, garlic and 1 teaspoon each of salt and pepper, and a chopped jalapeno if you want to spice things up, in a food processor. Add one third of the spinach and process about 30 seconds or until smooth. Add the remaining spinach in two batches, processing until smooth after each.

In a 12-inch nonstick skillet over medium-high heat, bring the pureed spinach mixture to a boil and, stirring occasionally, cook until it begins to thicken, three to five minutes. Add the reserved pasta water and return to a simmer. Mix in the pasta, then bring back to a simmer, stirring occasionally, for three to five minutes, until the pasta is al dente and the sauce has thickened up. Stir in the heavy cream and remove the pan from the heat. Stir in the Parmesan, then one to two tabelespoons of fresh lime juice. Serve with crumbled queso fresco (or Iberico) for you and your guests to sprinle on liberally. Enjoy!

Scones

While technically not scones, Welsh cakes are similar enough in their use that I’m putting this recipe here.

Quick Breads

I admit, I love fruitcake. This Quick Fruitcake by King Arthur sounds delicious!