Good morning, readers. To begin, Odell Waddell wrote from his East Brainerd back porch. "Here it is summertime already. I am getting hungry for some homemade ice cream. I don't think my old ice cream freezer is working well, so I am wondering if anyone has suggestions for a new freezer that makes a gallon (6 to 8 helpings) of ice cream. Yes, I like the electric freezers.
"Also, does anyone have some summer recipes for strawberry or peach ice cream that an inexperienced cook such as myself can easily prepare? Any other good ice cream recipes?"
So please answer Mr. Waddell with shopping suggestions and recipes for varied flavors. In the meantime, he is not without frozen confections. "Dixie Fuller at Zarzour's does a fine job of making strawberry ice cream. I love it."
GO-TO RESOURCES
Cherry Moreno calls on her own family when she thinks of favorite cookbooks.
Fare Exchange is part of her morning ritual at home in Hixson. "I always love the nostalgic thoughts and the inspirations of new and old recipes and cooking techniques. The start of each new day is my coffee and the newspaper.
"I have been inspired by my daughter-in-law, Ilene Godofsky Moreno, who has beautifully written and illustrated two cookbooks, about plant-based recipes for the whole family. She includes beautiful pictures, recipes, stories of eating to feel better and how to get children to eat healthy foods. I know your readers would enjoy and benefit by reading them. They are 'The Colorful Kitchen' and 'The Colorful Family Table.'"
Ms. Moreno's favorite blog is also in the family, thecolorfulkitchen.com, where you can order by email two free vegan meal plans.
GREEK SALAD
Rosemary Palmer's blog, myhomeandtravels.com, is a favorite blog of many, and the recipe that follows is one she recommended for summertime. It's an entry in the unusual healthful salad discussion.
Farm Fresh Greek Salad
Dressing:
cup balsamic vinegar
cup extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
2 teaspoon Italian seasoning
Sea salt and black pepper, to taste
In a medium bowl, combine the balsamic vinegar, olive oil, lemon juice, mustard and Italian seasoning. Season with salt and black pepper to taste, and whisk to combine. Set aside.
Salad:
1 pound strip steak, approximately 1 inches thick
1 tablespoon extra-virgin olive oil
1 large avocado, chopped
1 tablespoon fresh lemon juice
4 cups mixed salad greens (or other lettuce, of choice)
1 English cucumber, chopped
1 cup grape or cherry tomatoes, cut in half
medium red onion, thinly sliced
cup Kalamata olives, sliced
cup feta cheese, crumbled
Add the steak to a large, sealable freezer bag. Pour half of the balsamic dressing on top, and seal tightly. Gently turn bag to make sure the steak is thoroughly coated in the marinade. Marinate the steak for at least 30 minutes at room temperature (but not more than 2 hours), or place in the refrigerator overnight. Transfer the remaining half of the dressing to an airtight container, and set aside until ready to use.
When ready to prepare the salad, place the top oven rack in the center position and heat the oven to 400 degrees.
Turn exhaust fan to the highest setting, and heat olive oil in a large oven-safe skillet over high heat. Remove steak from marinade, and discard the bag. Add the steak to the hot skillet, and sear on all sides, about 2 minutes per side.
Transfer skillet to the preheated oven, and roast the steak to the desired level of doneness, about 8 minutes for medium-rare (see note).
Remove steak from oven, and transfer to plate. Cover loosely, and set aside to rest for 5 to 10 minutes.
Meanwhile, toss the freshly chopped avocado with the lemon juice to prevent browning. Set aside.
Layer the mixed salad greens, cucumber, tomatoes, red onion, olives, and avocado on a large serving platter, and season with salt and black pepper to taste.
Once the steak is rested, slice into thin strips and place on top of the salad. Top with crumbled feta cheese, and serve immediately with the remaining balsamic dressing on the side.
Note: Use an instant-read thermometer to check for doneness. The steak should be 5 to 10 degrees below the desired temp (for example, 135 degrees for medium-rare) when removed from the oven. The internal temp will continue to rise while resting.
MATTERS OF OPINION
We've been featuring some fabulous lemonade pies of late, and when Karen of Rising Fawn, Georgia, looked at one, her wheels started turning, as we all like to make a recipe our own.
On June 2 there was just such a recipe, "and the filling ingredients were listed as frozen lemonade, Cool Whip and sweetened condensed milk. There was really nothing there to give it structure, so I found the exact recipe that had the addition of cream cheese. I made it, and it's quite good. [For this adaptation] I would recommend a deep-dish crust instead of the prepared, regular Keebler-type crust. There was way too much filling."
SOURDOUGH STARTER
We frequently return to the topic of sourdough starters, and this week Clifford Burdette sent a most expert list of instructions. There is not space for all the details here, but if you will email me at this column, I will send them on. Here are some of the things he said, and I expect the bakers among us will be wanting to learn more.
Basic Sourdough Starter: An Introduction
I started my sourdough starter over 16 years ago from scratch. It's still going strong.
I've gone months without feeding mine, and it's still going strong. To do so, place it in the refrigerator after you have removed some to use in a recipe.
If you leave the starter out on the counter, it will have to be fed.
Likewise, after using some of your starter in a recipe, you can replenish what's left with equal parts flour and water.
Starter will keep indefinitely as long as you feed it every week or so.
Treat it like a household plant that needs to be watered and fertilized regularly.
It's very hardy and will even perk back up with a few daily feedings if you've neglected it too long.
If a clear (gray) liquid forms on the top, just stir it in (this is actually alcohol from the wild yeast).
The only time you should throw away the starter completely is if that liquid has a pinkish hue, which indicates that the starter has spoiled.
Starter will keep almost indefinitely in a clean, covered container in the refrigerator. NEVER use a metal container and NEVER let a metal spoon touch the starter or sponge; they will kill it.
If unused for several weeks, the starter may need to sit out an extra night before adding the flour and water.
Keep in a container with an air hole in top.
I've had my starter in the refrigerator for months without feeding.
It seems to last forever.
Thank you, Mr. B. The predominant traits of your starter - forgiveness and seems-like-forever - are good to have in the kitchen and in any realm of life. So, between now and forever, shall we share something delicious with someone we love?
Requests
* Best ice cream freezers
* Ice cream recipes
To Reach Us:
Fare Exchange is a longtime meeting place for people who love to cook and love to eat. We welcome both your recipes and your requests. Be sure to include precise instructions for every recipe you send.
Mailing address: Jane Henegar, 913 Mount Olive Road, Lookout Mountain, GA 30750
E-mail: chattfare@gmail.com
Jane Henegar