Locally grown fruit stars in LA ice cream creation
In Los Angeles pastry chef Kimberly Boyce champions homemade ice cream using locally grown fruit. She explains ripeness, maceration, base choices, and the value of fresh fruit, then demonstrates with strawberry flavors across machines and methods to emphasize fruit over sugar.
MENTIONED IN THIS ARTICLE
Kimberly Boyce
Los Angeles
Boyce
Ben & Jerry's
Agoura
Calif
Vermont
Spage
Hollywood
Spago Hollywood
St. Cook's
Vanilla Cream and Fruit Desserts from a Prolific Kitchen
Recipe notes describe making vanilla cream with yolks and almond flavors, tempering into a custard, chilling for hours, and serving with toasted almonds. Also covered are boysenberry and nectarine components, including caramelized apricots, roasts, jams, and a brandy balance, with calorie counts per serving and preparation times.
Swiss steak history and reader tips from a kitchen note
A reader shares nostalgia for Swiss steak and traces its history from early 20th century recipes to a richer, modern version. The post suggests variations such as fresh hot peppers and mushrooms, and notes that cube steak can substitute for malleting. A cooking Q and A discusses substitutions in beef stew and emphasizes experimentation in cooking.
MENTIONED IN THIS ARTICLE
Potter
Jean Anderson
Paz
Jnst
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Boysenberry
Neine Jam
Boysenberies
Lovato
Sharon Franklin
Foodreference.com
Lynne Dreeson