We are coming to the end of the season here in Seattle. The hops growing up the trellis is still pretty green, but I’m seeing bits of brown on the tips of the leaves. Won’t be long now before it starts dying back.
As I clean up the beds and pull vegetable plants that are spent, I take note of the things that are still going strong and what I may want to do with what I have left, like this lemon verbena, which smells heavenly. A Lemon Verbena Sorbet perhaps? Maybe a pesto. I will need to make a decision soon before the first frost.
We have been enjoying the last of the blooms.
Fortunately more of the tomatoes have ripened, but I fear there are others that won’t.
The chard is still going strong and actually has been enjoying the cooler temperatures. Our table will feature this leafy green often; sautéed, stuffed and baked in a sauce, or simply raw in a salad. It’s all good!
With the cooler temperatures we have also had more rain. At least I won’t have to water for the rest of the year! This gives me more time for other things, like reading. I just finished The Girl on the Train by Paula Hawkins, and am looking forward to the movie that will star Emily Blunt…supposed to be coming out in October sometime. If you enjoy psychological thrillers, I would highly recommend this book.
I’ve also had time to explore more recipes
Brian & I did a little shopping at Sur La Table about a week ago and found the perfect quart-sized Ice Cream Tubs. I love making ice cream and have been on the lookout for the right-sized containers to store it in.
Not only are the tubs the perfect container, it came with a recipe for Salted Caramel Ice Cream!
Brian & I are both just crazy about this ice cream. It is super rich and the caramel adds a chewy quality to it, and the bit of salt helps round out the flavor.
We ate the last of it last night. I will definitely be making more of this before the end of the year! Here’s the recipe:
Salted Caramel Ice Cream from Sur La Table
- 1 3/4 cups sugar, divided
- 1/2 cup water
- 4 cups whipping cream
- 6 large egg yolks
- 1 tablespoon vanilla bean paste
- 2 teaspoons sea salt
Place 1 1/2 cups sugar and water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase head and boil without stirring until syrup turns deep amber, occasionally swirling the pan, about 12 minutes. Remove from heat and carefully whisk in cream since mixture will bubble vigorously. Stir over low heat until smooth. Set aside.
Place egg yolks and remaining 1/4 cup sugar in a medium mixing bowl, whisking to combine. Add vanilla bean paste to the yolk mixture. Very slowly pour the warm caramel mixture into the yolk mixture, whisking constantly. Pour the caramel yolk mixture back into the medium saucepan and heat over medium heat until mixture coats the back of a spoon, about 3 to 5 minutes. Strain caramel custard through a fine mesh strainer into a heatproof medium mixing bowl. Place that bowl into a larger bowl containing ice water and stir custard to cool as quickly as possible.
Place plastic wrap directly on the surface of the caramel custard and refrigerate until very cold, about 4 hours or overnight. Remove from refrigerator, stir in the 2 teaspoons salt and process in an ice cream maker. Transfer ice cream to a freezer-proof container and freeze until firm, about 30 minutes.
Now, try not to eat it all in one sitting!
In the meantime, I’m keeping my eye out for little miracles and feeling grateful that both Brian & I are feeling better these days.
Hope all is well with you. Thanks so much for stopping by