• Top Food Blogs Proud member of FoodBlogs
  • ”my
    Award Winning Recipe Blogs - BlogCatalog Blog Directory

Blueberry Ice Cream with Dark Chocolate and Chocolate Sauce #SundaySupper

Done

It’s been far, far too long since I have felt technologically suited for a Sunday Supper posting. Now that my computer is back, I am thrilled to be able to participate again!

This week’s challenge hosted by Stacy of Food Lust People Love and Tara of Noshing With the Nolands? Share recipes with ingredients that are hunted or foraged.

Now, I know, many of you won’t think of blueberries as being foraged. But, follow along …

Beautiful summer day. The Dear One and I are tired of being in the garden every day (and, trust me, the garden nightmare dream hadn’t yet begun).

Let’s do something fun, says I.

Hey, great idea, says the Dear One. I have just the thing. Blueberry picking!

Now, I’m not quite sure what sort of romantic notion I had in my head about blueberry picking, but, trust me, after this that notion was dispelled!

We get in the car and we drive. And drive. And drive. Long, winding rural (what is more rural than rural?) Maine roads. We’re either headed for something that will be a lot of fun … or he’s taking me out into the woods to kill me!

We turn off a main(ish) road and onto a dirt road. Now we’re going deeper and deeper into the woods. I realize I am a simple city girl, but even I know blueberries don’t grow in the woods! The theme from Deliverance is dancing through my head.

We pass a ramshackle house with at least a dozen kids outside and dogs and cats and cars in all array of decay. Thinking to myself, this isn’t going to end well for me! I had lines from Eddie Izzard and his wonderful bit about the Druids and Stonehenge running through my head, “I don’t even know where I live now!” The children asked if we needed blueberry rakes or boxes (ah, we’re in the right place) and to just keep going … and going … and the road is becoming more and more narrow … and going. And SUDDENLY this tiny narrow “road” opened up into acres upon acres of blueberry fields.

Blueberries

WOW!

Shirtless, shoeless, (dirty) bearded man ambles over to the car explaining where to pick and points further down the road.

Pull over, hop out of the truck (yes, I said truck), grab some buckets, the blueberry rake (of which we have just one) and take off.

Blueberry rake

For those of you that don’t know … and, really, unless you live in rural Maine or New Jersey, why would you know? .. this photo is of a blueberry rake. It looks like a dustpan with a comb attached to it. You bend over, scrape it through the low blueberry bushes and pull up. You pick dozens of blueberries at a time. It’s fantastic.

Drawback. We have one. Apparently, it’s one of those tools that fall under the ‘MAN’ category. Much too much for you to handle, little lady … HARRUMPH! I’ve decided to go with the Dear One being chivalrous. Yes, that must be it. I walked around taking pictures. Picking blueberries by hand. And just looking around.

I think it’s better to pick them by hand. A lot of them get smushed with the rake and a many more leaves and twigs end up in your buckets.

Now, a little blueberry trivia (bet you didn’t know there was such a thing) … those big fat blueberries you find in the supermarkets, mostly from New Jersey, are high bush blueberries. The tiny ones, often the ones you find frozen, referred to as wild blueberries, and mostly from Maine, are low bush blueberries. These were low bush blueberries.

Blueberry fieldThat’s the Dear One out in the middle of the field raking away. I believe I was sent back to the car to fetch water.

Completely exhausting, back breaking. Messy. You’re turning violet, Violet, colored fingers. Even with the down side, we now have 10 1-gallon freezer bags filled with wild blueberries in our freezer downstairs. There were more, but Smoothy Girl breaks into it, I’ve made this ice cream, muffins, drinks, etc.

Would I do this again? Oh, hells yeah!

This ice cream is great to make … NO EGGS. It’s very easy to put together. A little cooking of the blueberries, a bit of blitzing in the blender, mix, cool, voila! The color is fantastic. The taste amazing. Next time, at the suggestion of my pal Lisa, I may add some sort of crumble to the top before serving. I suppose making it a deconstructed blueberry pie! Even the picky people have been digging into it!

I do think the chocolate sauce is unnecessary, but it don’t hurt!

Try this with a scoop of blueberry ice cream, a scoop of chocolate ice cream, some of the chocolate sauce and frozen blueberries!

Ice Cream

  • 1 1/2 C heavy cream
  • 2 1/2 C Maine wild blueberries (like Driscoll’s)
  • 1 C sugar
  • 1/8 t salt
  • 1 C whole milk
  • 1 T fresh lemon juice
  • 3 ounces bar dark chocolate, chopped into small chunks (or 1/2 cup of mini semi-sweet morsels)

Dark Chocolate Sauce

  • 2 C heavy cream
  • 2/3 pounds (11 ounces) dark chocolate chips or bar chopped into small pieces
  • 2 1/2 T light corn syrup

Ice Cream

Mix blueberries, sugar, and salt in a heavy saucepan over medium-high heat. Stir occasionally until sugar dissolves. Bring to a boil. Reduce heat and simmer 10 minutes. Remove from heat and let cool 20 minutes. Puree in a blender. Stir puree together with heavy cream, milk and lemon juice. Chill in refrigerator overnight. Pour into an ice cream maker and freeze according to manufacturer’s directions. Swirl in dark chocolate by pouring small chunks into machine during last 5 minutes of freezing.

Dark Chocolate Sauce

Bring cream to a boil. Remove from heat and add chocolate and corn syrup. Let sit until chocolate melts, about 2 to 3 minutes. Stir until smooth. For warm ice cream topping, allow sauce to cool 10 minutes before serving. Otherwise, allow sauce to cool to room temperature.

 

Check out these recipes from this week’s Sunday Supper Movement … On the Hunt!

Spread it on Thick

Nibbles and Sides

The Main Event

Sweet Treats

Sunday Supper MovementJoin the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Grilled Steak with Red Wine Shallot Sauce

Steak Finished

Nice. I have to do something nice. Well, much more than nice. Something … something to thank someone for patience and support, for loving and caring, for pulling you through a very difficult time and still really liking you on the other side of the mess.

As a person whose life events are remembered by meals, what better way to say thank you than a really good dinner and creating a memory.

Dinner. A spectacular dinner. It has to be simple, as most of my kitchen gear is still in boxes.

He’s not too picky and is always happy being the recipient of my experimentation. But it’s a birthday and a celebration and we are tired. My thought has to go to his go to fav … hmmmm … that’s really very simple. Can you say carnivore?

Steak is simple and this red wine shallot sauce makes it a little bit more than ‘just’ a steak. I coupled the steak with Hasselback Potatoes and a salad. A bottle of champagne. THAT Chocolate Cake for dessert. Hopefully this meal will show the dear one just how special I think he is.

  • 4 shallots, sliced in thin rings
  • 4 T olive oil
  • 1 C red wine
  • 1 C beef broth
  • Salt and freshly ground black pepper
  • 1 (1 1/2 pound) piece flank steak
  • 1 T cold butter, in small chunks

NOTE: If you wouldn’t drink it, don’t cook with it!

Shallots Cut

In a medium saucepan over medium-high heat, saute the shallots in 2 tablespoons of the olive oil until lightly caramelized, about 5 to 7 minutes.

Raise the heat to high and add the red wine and reduce by half. Add the broth and reduce by half. Check for seasoning, and season with salt and pepper, to taste. Keep warm on low heat.

Sauce

NOTE: I am becoming my mother! I read the recipe. I really did. But in my haste, I mixed the red wine and broth together and then realized that they were added seperately. No, the sauce police didn’t come, but I think it would have been thicker and little more syrupy if I had done it properly.

Brush the flank steak on both sides with 2 tablespoons of the olive oil and season with the salt and pepper. Place on the center of grill and sear 5 to 8 minutes per side for rare to medium rare, testing by pressing the meat with a finger: The spongier the meat feels, the rarer it is cooked. Remove from the grill and allow to rest, very loosely tented with aluminum foil, 5 to 10 minutes, to allow the juices to reabsorb into the meat.

Slice the flank steak on the diagonal and place on a large platter. Finish the sauce by swirling in the chunks of cold butter, then top the steak with some of the sauce and serve the rest on the side.

Cranberry Sauce

Done

I have never quite understood the appeal of canned cranberry sauce. I know people who swear by it … whose families would call for a mutiny if there was not a jelled, can shaped blob on the table when turkey is served. Okay, you don’t want to go through the trouble of making your own, at least mush the canned stuff up a bit so it isn’t can shaped, rings and all!

My dad’s family has always been very fond of a cranberry relish, which is raw and really a bit tart for my delicate palate … hush up, all you naysayers, I am SO delicate!

My bestie Ernie gave me this recipe, and she gives it to me EVERY year, as I always misplace the scrap of paper I wrote it on, AND I ask her the same question every year after she sends it to me and I have promised to keep the recipe in a safe place!

This is so simple and so tasty and it freezes really well too! It’s best made days in advance so the flavors have a chance to meld. And besides, before you get down to the hysteria of cooking a Thanksgiving meal, this can be done and tucked into the fridge and you have a (false) sense of security that you’ve begun your cooking!

  • 2 bags (24 ozs) cranberries
  • 1 orange, zest and juice
  • 3/4 C water
  • 2 C sugar

Ingredients

Preheat oven to 350

Ready for oven

Stir all ingredients together. Pour into an 8×8 Pyrex dish. Cover with foil. Bake for 1 hour.

NOTE: I have stirred this in the Pyrex dish itself and in a bowl. If you’re a bit of a messy cook, like me, the bowl is easier!

Cooked

Let cool completely. Refrigerate.

NOTE: This will look very loose when it comes out, and you’ll want to call Ernie, as I do EVERY year, and say IT’S TOO LOOSE. But, once it cools it will thicken, I promise. You can also easily halve this recipe if necessary.

Baked Cod with Beurre Blanc Sauce

I have been wanting to make a beurre blanc sauce since watching Meryl Streep drool over the sauce while portraying Julia Child in Julie & Julia.  I am an easily intimidated cook. Just the thought of making a beurre blanc had me quaking in my Wellies.

A little encouragement from a friend and I decided to give this a whirl. After all, my set of Mastering the Art of French Cooking has been sitting on my shelf, beckoning to me. I usually avert my eyes and run quickly by them. But really, for how long can one be frightened of sauce? So into the deep we go …

For the fish:

  • 6 6-oz cod fillets
  • 1 T lemon juice (the juice of about ½ lemon)
  • 2 oz unsalted butter (½ stick), melted
  • Kosher salt, to taste
  • Ground white pepper, to taste

For the Beurre Blanc

  • 1/4 C white-wine vinegar
  • 1/4 C dry white wine or dry white vermouth
  • 1 T finely minced shallots or scallions
  • Salt and freshly ground white pepper
  • 8 ozs [2 sticks] best-quality unsalted butter, chilled and cut into 16

For the Fish:

Preheat oven to 350°F.

Arrange cod fillets, skin-down, on a baking sheet lined with parchment paper or a silicone baking mat.

With a pastry brush or even a paper towel, brush the fish with lemon juice and then melted butter.

Season with Kosher salt and with a pinch of white pepper.

Bake until the fish is opaque and just beginning to flake, 10-15 minutes or so, brushing once with more melted butter about halfway through the cooking.

Serve topped with hot beurre blanc sauce.

NOTE: That’s the easy part!

For the Beurre Blanc:

In a 1 1/2 quart saucepan combine vinegar, wine, shallots, salt and white pepper and bring to a simmer.

Gently simmer liquid until reduced to 1 1/2 tablespoons. Remove from heat and immediately swirl or whisk in 2 pieces of chilled butter. As the butter is incorporated into the liquid add another piece and continue to swirl or whisk. Return pan to low heat and while constantly swirling or whisking add successive pieces of butter. When all of the butter has been added remove from heat. Sauce will be thick and creamy. Adjust seasoning to taste. Serve immediately.

NOTE: My sauce BROKE! Broke I tell you! THere it was … beautiful, luscious, creamy, thick. And then, in the few seconds it took me to reach into the oven and grab the fish, the sauce BROKE! Timing with this dish is EVERYTHING! Or, don’t cook alone and have someone in the kitchen at the critical moment to pull the fish out of the oven! I was able to salvage it by putting a bowl in the freezer for a few  minutes and then transferring a few spoonfuls of the sauce into the cold bowl and gradually whisking in the rest of the sauce by the spoonful. It still wasn’t as luscious and creamy as it appeared to be getting before the DISASTER, but it was still DAMN good!

Homemade Magic Shell

When I was a kid, I loved to take these apart and try to see how they went together. Most of the time I could take them apart, see how they worked and then put them back together – usually, with success, but not always!

I have the same curiosity when it comes to food.  I have made Sweet Chili Sauce, have ketchup scheduled to make and mustard.

And then one day, poking around the internet I saw recipes for Magic Shell popping up everywhere! Oh, I had to try this. I LOVE Magic Shell. And being able to make my own, if it works,  would be so FREAKIN’ COOL!

This definitely falls under the category of Ernie SHOUTING ‘ WHY? WHY? WHY?’.

Why? I’ll tell you why … It’s liquid, it hits something cold and hardens? WHY? HOW?

When I had to take physics in college – what a nightmare – and a term paper had to be written – double nightmare – mine was done on kitchen physics. My professor thought I was nuts, until he started reading. It was fascinating and remarkable. Who knew physics could be so much fun and so relatable!? It answered so many ‘why’ questions.

But do not despair, Ernie, this was simple and quick and not messy.

  • 1 1/4 C chocolate chips
  • 1/2 C coconut oil (when solid)

NOTE: I bought the coconut oil at Trader Joe’s. I know they sell it in the local health food store. I know Amazon sells it as well.  Also, when I made it, it was quite warm in New York. I put the coconut oil in the refrigerator until it became solid., then scooped it out and continued on.

Place the chocolate chips and coconut oil in a glass bowl and microwave for 30 seconds.  Remove from microwave and stir.  Continue to microwave in 15 second bursts, stirring in between, until the chocolate is almost all melted.  Stir until the chips are all melted and the lumps are gone.

Pour into a glass jar and store on the counter.

NOTE: The mixture will stay liquid at room temperature in warmer months, if it lasts that long! If it’s cooler it may solidify a bit, simply microwave briefly before serving.

NOTE:  All I can say is WOW! Super cool! The flavor is spot on ~ AND IT WORKED! My curious side sated for the tiniest bit of time. I poured it over Ben & Jerry’s Bonnaroo’s Coffee Caramel Buzz ice cream – Coffee and Malt ice cream, whiskey caramel swirl and chocolate covered English toffee. All I can say is I have loved ones begging me to make it for them. In good time, sweetie, all in good time.

Homemade Sweet Chili Sauce

So it’s that time of the month again, time for the Secret Recipe Club! I am amazed! I have met and begun to follow some really fabulous bloggers!

My assignment this month? Island Vittles. Theresa is a wonderful chef and blogger living on Pender Island with her hubby and adorable dog Koda. Pender Island is possibly as far west of Brooklyn as one can get!

Reading and absorbing this blog it wasn’t a matter of trying to find something to make – it was a matter of trying to find only one thing to make!

While scrolling through recipe after recipe that I was crazy for I happened upon a recipe for Thai Sweet Chili Sauce. My son, Tommy, is wild for this condiment. He uses it on EVERYTHING! This recipe had my name written ALL over it!

  • 2 red chilis
  • 2 or 3 garlic cloves, peeled
  • 1/3 C sugar
  • 1/4 C white vinegar
  • 1 t salt
  • 1 t fish sauce
  • 1/2 t soy sauce
  • 3/4 C water
  • 1 T cornstarch
  • 2 T water

NOTE: I wasn’t able to find fresh Thai chilis so I used dried ones from the herb section of my produce department.

Split the chilis and discard seeds. If you’d like more heat, keep some of the seeds.

Puree the chilis, garlic, vinegar, sugar and salt in a small food processor.

Pour the mixture into a small saucepan along with 3/4 cup water, and the fish & soy sauces. Bring to a low boil and cook over medium-high heat for 5 minutes.

Combine the cornstarch with 2 tablespoons of cold water. Remove the pot with the chili sauce from the heat, stir in the cornstarch slurry and return to the heat. Cook, stirring constantly, until the sauce thickens a bit, about 2-3 minutes.

Remove from heat and cool completely. Transfer to a clean jar with lid and refrigerate. Keeps 6 weeks, probably longer, but, as Theresa said, I doubt  a batch will last more than a week in our house.

NOTES: This is so simple to put together. The ingredients cost less than a bottle of the sauce in the supermarket and certainly tastes better! The end result is fabulous! I was nervous about the seeds for the first go round, but will add a few more in next time – and, oh yes, there will be a next time!

Thanks to Theresa for sharing this wonderful recipe!

Tzatziki

One of the things that always summer to me is lamb on the BBQ. And nothing goes better with grilled lamb than Tzatziki. I have never had a recipe for tzatziki before, always making it from what rattles around in my noggin. For this fo round, I used a recipe from The Greek Cook by Rena Salaman.

The only difference is my adding lemon juice and lemon zest and my insane straining of anything with extra liquid!

  • 6-8 ounces plain yogurt
  • 6 inch piece of cucumber, peeled and thickly grated
  • 1 or 2 garlic clove, crushed
  • 1 tablespoon olive oil (optional)
  • 1 tablespoon finely chopped fresh mint
  • salt

NOTE: Hate mint. Yuck. Left it out. I may be one of the few Greeks on the planet that dislikes mint!

NOTE NOTE: I buy plain greek yogurt. If you buy regular plain yogurt strain it first. Coffee filters are an amazing invention. I don’t drink coffee but always have them on hand to line a fine mesh strainer with. They keep what your straining in one place and don’t fall apart.

NOTE NOTE NOTE: After I grate the cucumbers, I let those strain a bit too, and then squeeze them dry. You don’t have to do this, but I like my tzatziki thicker.

Put the yogurt in a bowl and add the cucumber and mix. Add the garlic, mint, olive oil (if using), lemon juice, zest, and salt. Mix well. Cover with plastic wrap and chill lightly.

Fabulous with grilled lamb or chicken – we had this with lamb sausage – or with pita chips.