What to Cook this Weekend 💕 + Links

A short list of all-time fave summer recipes, plus a few links.

Hi friends! Summer is officially on, and I'm all about eating and cooking outside right now. The grill has been working overtime recently, and I'm working on a few new recipes for you on that front that I hope to have for you in the coming week or two. In the meantime, here's what's on my shortlist for this coming weekend. If you're up for an ice cream project, this is hand-down the best flavor I've made in recent years. If you love a classic berry swirl ice cream, this is your recipe. Intense, bright strawberry or raspberry sorbet threaded with the creamiest waves of vanilla. Recipe below! A couple things - make the vanilla first, it typically takes longer to churn than the fruit sorbet. Also, I call for strawberries, here, but you can use raspberries, blueberries, blackberries, or a blend! I love the bright intensity of the strawberry though. Last thing, churn the vanilla and berry one after the other, this way your ice cream should still be quite creamy, allowing you to produce a nice swirl. If one of your flavors is too frozen, swirling becomes more challenging. Also! On occasion, I made a non-dairy version for vegan friends. INGREDIENTS Vanilla Swirl: 2 cups heavy cream 1 cup whole milk 3/4 cup sugar 1/4 teaspoon fine grain sea salt 1/2 vanilla bean, split 6 egg yolks, whisked 2 teaspoons vanilla extract 2 tablespoons vodka (optional) Berry Swirl: 12 ounces strawberries, hulled 1/4 cup sugar 2 tablespoons lemon juice 1/8 teaspoon salt 1 tablespoon vodka (optional) INSTRUCTIONS Make the vanilla swirl: In a saucepan over gentle heat, warm 1 cup of the cream, the milk, sugar, and salt. Scrape the seeds, with the edge of a knife, from the vanilla pod into the warming milk mixture, and add the pod as well. When hot, remove from heat, cover, and allow to steep for at least 15 minutes, or up to an hour.   Place the egg yolks in a mixing bowl. Slowly pour the vanilla mixture into the yolks while continuously whisking, and then transfer the mixture back into the saucepan. Stir the mixture constantly over medium heat until it thickens and coats your spoon - as thick as an eggnog or melted milkshake. Remove from heat.   Pour the remaining cup of cream into a mixing bowl. Strain the hot custard mixture into the cold cream, removing the vanilla bean. Stir in the vanilla extract, and taste. If you'd like a bit more salt, add it now. Cool over an ice batch or cool completely in a refrigerator for a few hours, or overnight. Churn in an ice cream maker, per manufacturer's instructions. Smear along the inside of a freezer-proof container or carton, and place in freezer while you churn the berry sorbet. Make the berry swirl: Puree the berries in a high speed blender. Add the sugar and blend for another minute. Add the lemon juice and salt, blending for a few more seconds, strain to get rid of any seeds or chunks. Refrigerate for up to a few day, churn per manufacturer's instructions, adding vodka near the end. Transfer to the container with the vanilla, and use a big spatula to pull and stir the vanilla through the berry in two or three big swirls. Resist the urge to over stir. Makes 2 pints. Print-friendly version & additional tips on this page - Read it // Had a good, long chat with Matt Rodbard @ TASTE - Also enjoying some of the ingredient-specific deep dives on TASTE for ex: cumin & asafetida - 100% Cilantro Salad - took it to a dinner party @ Casa Colossus.  - Locals only // Semi Tropic Wines - so happy to discover this trove of natural wines! - If, like me, you're swamped with zucchini right now. - Red Fruit //  Most popular salad on my site right now. Skip the hyper-processed veggie burgers this 4th. And give these a go. Seasoned with a good amount of cumin, cayenne and mustard, these are hearty, filling, easy to make, dump-everything-in-the-food processor grillable tofu burgers. Recipe is right here. Butter a skillet add corn, fresh thyme, red onions, toasted almonds and coconut, and finish with a squeeze of lemon or lime juice...Alternately, you can use corn straight off the grill. Whatever you have! Get the recipe! The deep, caramelized flavors of roasted tomatoes and onions alongside the smokiness of the chipotles equals one of my favorite salsas. It's perfect this time of year just as tomato season kicks off. Here's the recipe! It's a tangle of spaghetti, olives, nuts, vegetables, and torn mozzarella in a no-cook, lemon-zested tomato sauce. A recipe for a hot night when tomato season is at its peak! Make some pasta! Made with plump strawberries, sweet cherries, lemon zest, and coriander brown sugar. Five ingredients. So good. If you haave ripe plums or pluots, toss them in as well. Here's the recipe! View this email in your browser   Important: The European Union's General Data Protection Regulation took effect on May 25, 2018. You are receiving this email because you are currently on our mailing list and we would like to continue sharing recipes from 101 Cookbooks with you in the future. In compliance with the GDPR, we are committed to the protection and security of your contact information. We have not and will never share your data with any third party.  No action is necessary unless you wish to unsubscribe from our mailing list with the link at the bottom of this email ("unsubscribe from this list").  Copyright © 2021 101 Cookbooks, All rights reserved. You are receiving this email because you signed up to be notified of new recipes and updates at my recipe journal, 101 Cookbooks. Thank you! 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