recipe

There are times when science can taste pretty delicious.

One of my best decisions was the purchase of a “yogurt maker.” The term is a bit of a misnomer, as it only aids in one stage of the process. Having this kitchen device (Euro Cuisine Yogurt Maker) makes the process much more consistent, and ultimately encourages one to make homemade yogurt much more often.

Yogurt is a great source of B vitamins, riboflavin, calcium and protein, as well as being a dairy product that can be tolerated by some who may have difficulty digesting lactose.

This apple cobbler recipe from the Frugal Gourmet (Jeff Smith) series has always been my "go to" dessert when autumn weather makes me hungry for that great baked apple and raisin taste. The ingredient list includes items common in most kitchens and the recipe is comprised of four easy steps. This is great served with homemade whipped cream, yogurt or creme fraiche, my choice the last time I served it.

Sadly, Jeff Smith's cookbooks are not currently available new, but a pdf download of the recipe is available by clicking here.

Artist Copyright - All works of art within this web

Until I thumbed through David Lebovitz's The Perfect Scoop to see what I could find for pears in the ice cream realm, I had forgotten about this surprising, excellent recipe. I think of pears having a subtle flavor that might not speak well in a dairy dessert, but this combination is quite nice.

3-4 pears, peeled, cored and diced
3/4 cup plus 2 tablespoons of sugar
2 cups of heavy cream
1/8 teaspoon of coarse salt
a few drops of lemon juice

The sugar is cooked over medium heat, constantly stirring gently until the sugar turns to an amber color.