fifty frenchmen can't be wrong (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
some_stars) wrote2011-10-01 11:16 pm
some_stars) wrote2011-10-01 11:16 pm
(no subject)
Apparently today was my day for following weird instructions in recipes against my better judgment. (It's nice to confirm that I have a better judgment now, at least.) Vanilla and lemon zest in the blueberry sauce that already has lemon juice? Sounds unnecessary and I don't remember doing that last time, but what do I know, so I did it, and now it's merely great instead of unspeakably delicious. And then this otherwise excellent recipe for spicy roasted broccoli and shrimp told me to roast everything on a cookie sheet covered in a Silpat, which seemed...ill-advised, but I went ahead and did it (using a cookie sheet with high sides, thankfully), and lo and behold the broccoli and shrimp didn't quite roast properly because they were sitting in their own juices. It still came out delicious, but without that brown roasty crust. Possibly this is because the pan was too crowded, but dammit, I'm not going to chop and wash and season and get dishes dirty for two measly servings. I ended up using probably 1.5 times as much broccoli and shrimp as in that recipe, but the same quantity of spices (not a deliberate decision), and it turned out pleasingly zesty and kicky but only barely spicy, when eaten with rice. I used the broccoli stalks too, peeled and sliced into coins, because I love broccoli stalks to a possibly weird degree.
Anyway, both things came out nice regardless, and I had lemon ice cream with blueberry sauce for the first time in years, since I gave up my experiments with trying to make ice cream without an ice cream machine. Either Haagen-Dazs has just come out with a lemon flavor, or it's been available all these years and I somehow never knew, but either way it is mine now and the combination is exactly as glorious as I remember. Blueberry sauce is the easiest thing in the world, by the way--you boil frozen (thawed) blueberries, sugar, and lemon juice with some water, then add cornstarch mixed in water and simmer a little more until it's thick enough. And it is SO GOOD, especially on lemon ice cream. The proportions in the recipe I used: 2 c. blueberries, 1/2 c. sugar, 1/2 c. water, juice from one small-to-medium lemon, 2 Tbsp cornstarch mixed with 2 Tbsp cold water. MAGIC. Food is so awesome.
Anyway, both things came out nice regardless, and I had lemon ice cream with blueberry sauce for the first time in years, since I gave up my experiments with trying to make ice cream without an ice cream machine. Either Haagen-Dazs has just come out with a lemon flavor, or it's been available all these years and I somehow never knew, but either way it is mine now and the combination is exactly as glorious as I remember. Blueberry sauce is the easiest thing in the world, by the way--you boil frozen (thawed) blueberries, sugar, and lemon juice with some water, then add cornstarch mixed in water and simmer a little more until it's thick enough. And it is SO GOOD, especially on lemon ice cream. The proportions in the recipe I used: 2 c. blueberries, 1/2 c. sugar, 1/2 c. water, juice from one small-to-medium lemon, 2 Tbsp cornstarch mixed with 2 Tbsp cold water. MAGIC. Food is so awesome.