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Wednesday, June 10, 2009

books for foodies: got a recommendation?

Friends,

To declare the completely obvious, I love foodie-ish books. In the spring I read Molly's book A Homemade Life. Earlier this summer I breezed through Ruth Reichl's Garlic and Sapphires and 2008's Best Food Writing. I'm looking for more. Do you have an suggestions, foodie books you've loved beyond the super popular titles (like the important work of Michael Pollan or Animal, Vegetable, Miracle)?

Libation: A Bitter Alchemy caught my eye today. What else do you have for me?

You Scream, We All Scream


R and I have been ice cream-making fools as of late. My mom gave us the ice cream attachment for the KitchenAid mixer for our birthdays. (Remember that R is older than me.) So, we've put it to good use.

Actually, R has put it to good use. She's made lavender, chocolate, strawberry, and vanilla (with real vanilla bean) ice cream so far. All have been excellent. It's not Jenni's, but it's good. And R made it all.

Until now.

I made a ice cream with Bell's Expedition Stout using a recipe from Perfect Scoop. The original actually called for Guinness Stout which is little on the weak side for me. An imperial Russian stout like the Bell's Expedition is more than twice as alcoholic and infinitely more flavorful.

Due to the extra alcohol, the ice cream was soft, but it was very good. Chocolate, roasted malt, hops, coffee all assaulted my taste buds. It was great for my tastes, but R complained of bitterness. That may have been the hops. Pairing this ice cream with some vanilla would probably cut the bitterness.

So, for your own Bell's Expedition Stout ice cream, here's what you do:
  1. Turn to page 32 of Perfect Scoop.
  2. Follow the directions using high-end, organic milk chocolate and substituting a Russian imperial stout for the Guinness.
  3. Mix and chill.
  4. Drink the rest of the beer.
  5. Churn in your ice cream maker. (Here, Ziplock bags, salt, and ice will probably not do.)
  6. Freeze.
  7. Enjoy.

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