my new favorite breakfast

mediterranean eggs benedict

one egg

slice of bread (ciabatta or something Italian might be good here)

spinach

basil

pesto

goat cheese

extra virgin olive oil  (use the good stuff)

Poach the egg and toast the bread.  I just bought one of those microwave poachers. Perfect.

Put a spoonful of goat cheese and a dollop of pesto in a small microwavable bowl and heat for 15-20 seconds to soften.

Spread the goat cheese mixture on the toast. 

Add spinach,basil, egg, and a little more pesto to garnish.  Drizzle with olive oil and sea salt.

my first batch

Today I made my first batch of homemade ice cream using my new Lello Gelato maker.

Strawberry Basil Ice Cream

Ingredients

3 large egg yolks

1/2 cup sugar

1 teaspoon pure vanilla extract

Pinch salt

1 cup half and half

1 cup heavy cream

1 pint strawberries

8 large basil leaves, chopped finely

 

Directions

In a bowl, whisk together the egg yolks, sugar, vanilla, and salt. Pour the half-and-half and cream into a saucepan and heat until hot, but not boiling. Stir with a wooden spoon, scraping the bottom of the pan to prevent sticking. Slowly, a ¼ cupful at a time, pour the hot cream into the eggs and whisk until smooth.

Return to the saucepan (add some extra chopped basil to infuse some flavor?) and cook over medium-low until thick and bubbling around the edges. The custard will coat a wooden spoon. Strain the custard through a fine-mesh sieve into a metal bowl. Cover and chill for at least 4 hours or overnight.

Next day:  Rinse and hull the berries. Chop all the berries (use strawberry slicer first) and transfer half (very finely chopped) to a small bowl.  Food process the first half.  Mash the other half with a fork or pestle; they will not be smooth but still a little chunky. Chill .

Pour the cream and pureed strawberries into the canister of an ice cream maker. Freeze according to manufacturer's instructions. Lello: about 30 minutes.  After this, add the mashed strawberries and the basil and freeze another 5-10 minutes.

Transfer to a shallow quart container, cover with plastic wrap, and freeze in the refrigerator's freezer for at least 3 hours until ready to serve. Let the ice cream sit at room temperature for about 10 minutes before scooping.