There is just something about the flavor of cardamom that makes a super pairing with espresso.  This ice cream is very simple to make.  It is made in the same style in which we made ice cream when I was growing up on my grandmother’s farm in rural Georgia – with fresh cream, milk, sugar and natural ingredients, but no eggs.  It is rich and creamy and intensely flavored!  My obsession with the cardamom ice cream affogato came to me a few months back while at Oxbow Market in Napa.   I spotted cardamom ice cream at the Three Twins Ice Cream shop.  Since it is right across from Ritual Coffee, I asked the Ritual folks to put a shot of espresso in the bowl.   I liked it so much that I started experimenting with making cardamom ice cream at home. 
 

Ingredients
1 cup cream
1 vanilla bean
1/2 teaspoon crushed cardamom seeds (I buy whole seeds and crush them myself using a pestle and mortar.)
4 green cardamom pods (optional)
1/2 cup sugar
1 cup whole milk

Espresso shots for serving

You will also need:
Small saucepan
Paring knife
Large spoon
Ice cream maker (I use a Cuisinart ice cream with a compressor in it).
Pint-sized freezer-safe container with tight-fitting lid
Espresso maker
Ice cream scoop
Glasses or dishes for serving affogato

Instructions
Pour the cream into a saucepan and place over medium heat.  Split the vanilla bean lengthwise and scrape the seeds into the cream.  Drop the vanilla bean into the cream, as well. 

Add the crushed cardamom seeds, the cardamom pods and the sugar. Mix well.  When the mixture starts getting bubbles on the sides (just before a full boil), turn off the heat, cover the mixture and let it sit for about 20 minutes for the flavors to infuse.  

Remove the vanilla bean halves and the green cardamom pods.  Add the milk.  Cover and place into the refrigerator to cool for at least an hour.  

Remove the mixture from the refrigerator and pour into the container of your ice cream maker.  Freeze the mixture according to the instructions for your machine. 

Remove the ice cream from the machine, place into a freezer-safe container with a tigh-fitting lid and place into the freezer.  The ice cream will need to freeze to a firm consistency.  I find that overnight is best.
   

Makes 1 pint of ice cream.

To make the affogato, remove the ice cream from the freezer.  Using an ice cream scoop, scoop out a serving of ice cream and place it into a dish.  Pour a shot of hot espresso over the ice cream.  Serve immediately.

Tender asparagus is such a treat.  I can’t resist buying a few bunches when it first shows up for the season in our local farmers markets.

It is delicious alone but also pairs well with so many ingredients, such as grains.  Farro, a type of whole grain with a nutty taste,  is a staple that I keep in my cupboards.  It can be cooked in a number of ways and used in salads, soups and stews.  My favorite way is to cook it risotto-style with fresh vegetables (such as asparagus) and stock.   And to finish it off with a rich parmigiana reggiano cheese and a drizzle of my favorite extra-virgin olive oil.

Ingredients
4 cups stock (mushroom, vegetable, chicken, pork, veal, beef – your preference)
4 Tablespoons extra virgin olive oil (I use California Olive Ranch’s “everyday” extra-virgin olive oil for this.)
1/2 cup chopped red onions
1 cup sliced crimini mushrooms
1/2 cup sliced shitake mushrooms (stem removed first)
1 cup farro
¼ cup dried porcini mushrooms, reconstituted in 1/3 cup red wine
1 lb. asparagus
1 cup parmigiana reggiano or grana padana cheese, freshly-grated
Sea salt and pepper, to taste
Extra-virgin olive oil for finishing (I use a top-grade extra virgin olive oil for this, such as California Olive Ranch’s Limited Edition or Miller’s Blend.)

You will also need:
Large skillet
Paring knife
Large spoon
Medium saucepan
Ladle
Plates for serving

Instructions
Heat the stock in a medium saucepan until it just starts to boil.  Reduce the heat and keep it hot.

Meanwhile, heat 4 Tablespoons of olive oil in a large skillet over medium heat. Add the red onions and sauté until the onions start to soften.

Add the sliced mushrooms and sauté for a few more minutes.

Add the farro and let cook, stirring, for about two minutes.

Pour in about a cup of the stock.

Let cook, uncovered, stirring frequently, until the liquid is almost all absorbed.

Meanwhile, with a slotted spoon, remove the porcini mushrooms from the wine, reserving the wine. Slice the porcinis into small pieces and add to the farro mixture.

Pour in the reserved wine, making sure to strain out the sand.

Keep adding stock, a cup at a time, until only one cup of stock remains.

Break the stems off the asparagus.

Slice the asparagus into 1″ pieces.

When the liquid in the skillet has almost all been absorbed, add the asparagus and the last cup of stock.

Continue to cook until the stock has been absorbed.  At this point, the farro should be tender.

Turn off the heat and add the cheese. Stir well to incorporate.

Add sea salt and pepper to taste.

Serve the farro on individual plates.  Drizzle with extra virgin olive oil to finish.

Serves 4

Fresh asparagus is such a treat – I can hardly wait until the first spears appear in our local farmers markets.  This recipe is super-easy and delicious.  It can be made in about 30 minutes using your favorite pasta or gnocchi.  I like to use organic pasta from local Marin Pasta Works.

Ingredients
Extra virgin olive oil (I use California Olive Ranch’s “everyday” extra virgin olive oil for this.)
1/2 cup chopped onion or shallot
1 bunch (approx. 1 pound) fresh asparagus
1/2 pound fresh pasta
Juice and zest of 1 Meyer lemon
1 cup freshly-grated Piave Vecchio or Parmigiano Reggiano cheese
Sea salt
Extra virgin olive oil for finishing (I use a top-grade extra virgin olive oil for this, such as California Olive Ranch’s Limited Edition or Miller’s Blend.)

You will also need:
1 large skillet
1 large pot
Colander
Large spoon

Instructions
Fill the pot about half full with water.  Toss in about a tablespoon of sea salt.  Place on the heat and start to bring to a boil.

Meanwhile, coat the bottom of the skillet and place it on the stove over medium heat.

Add the onions or shallots and let them start to cook.

Break the stems off the asparagus and discard (or use in stock, compost, etc.).

Cut the asparagus into bitesize pieces (about an inch in length).

By this time, your pasta water should be boiling.  Add the pasta to the water, stir it and bring it back to a boil.

When the onions are translucent, add the asparagus to the pan and continue to cook over medium heat until the asparagus is slightly tender.

When the pasta is cooked but al dente (soft but still a little firm to the bite) in texture, remove it from the heat and pour into the colander to drain.

Pour the hot, drained pasta into the skillet with the asparagus and onions.

Add the lemon juice and lemon zest.

Stir gently to combine.  Cook over medium heat for about 3 minutes.  The pasta should start to brown on the bottom.

Remove from the heat.  Add sea salt and pepper, to taste.

Plate the pasta in bowls.

Top with grated cheese and a drizzle of extra virgin olive oil. (I used California Olive Ranch’s Limited Reserve extra virgin olive oil for this.)

Serve immediately.  Serves 2-3.

First of the season strawberries are in our local Bay Area farmers markets.  Not only do they taste great, but they are so nutritional, as well – packed with Vitamin C, magnesium, Vitamin A, potassium and folate. 

One of my favorite springtime recipes combines these sweet strawberries with the tart taste of my favorite balsamic vinegar.  I add a little hint of spice by grinding black pepper over the top.  And to make it even better, I add a spoonful of creme fraiche just before serving.   

Ingredients
4 baskets fresh strawberries, washed, de-stemmed and cut in half
2 Tablespoons balsamic vinegar (I normally use 12-year-old vinegar in this recipe.)
1/4 c. sugar (or to taste)
1 c. crème fraiche
2 T. brown sugar
Black pepper in grinder

Mint for garnish (optional)

You will also need:
Large and medium mixing bowl
Aluminum foil
Mixing spoons
Carving knife
Festive dishes for serving

Instructions
Combine strawberry halves with balsamic vinegar and sugar. Toss to mix. Cover with aluminum foil and refrigerate.

Mix crème fraiche and brown sugar. Cover with aluminum foil and refrigerate.

Take berries out of refrigerator about fifteen minutes before serving. Stir well.

To serve, place strawberries into a festive glass or dish. Sprinkle with freshly-cracked black pepper (if desired). Drop a dollop of crème fraiche over the top. Add fresh mint for garnish.

Serves 8.

Ingredients
14-15 medium stalks asparagus, washed
2 Tablespoons olive oil
3 strips bacon (such as Niman Ranch Applewood Smoked Bacon), optional
2 Tablespoons butter
1/4 cup chopped scallions
6 large eggs
1/4 cup milk
1/2 cup freshly grated Parmigiano Reggiano cheese
1/2 teaspoon fine sea salt
Cracked pepper, to taste
1/4 teaspoon freshly grated nutmeg

You will also need:
roasting pan
large spoon or oven-safe spatula
small skillet (for bacon)
oven-safe skillet (I use stainless steel or cast iron.)
mixing bowl
whisk

Instructions
Preheat the oven to 425 degrees F. 

Break the bottoms off the asparagus stalks (they will break at their natural breaking point).  Trim the asparagus into 1″ long pieces.  Coat the asparagus with olive oil and spread the pieces out on the roasting pan.  Roast for 10 minutes.  Stir and continue to roast for another 5-10 minutes until the asparagus is tender, lightly browned and fragrant.  Remove from the oven.

Meanwhile, cook the bacon in a small skillet over medium-low heat until it is crisp.  Remove it from the pan and drain onto paper towels.  When cool, crush the bacon with your hands into small pieces and set aside. 

Heat the butter in the oven-safe skillet and add the scallions.  Cook over medium heat until the scallions are translucent.  Add the bacon bits and the asparagus and stir together. 

Whisk together the eggs, milk, cheese, salt and pepper.  Pour into the skillet with the asparagus.  Stir together and cook for about 4 minutes until the eggs are slightly scrambled and the bottom starts to get a little crusty.  Sprinkle nutmeg over the top.  Remove from the stove and place into the oven.  Cook for about 15 minutes until the eggs are set.  Let cool for at least 5 minutes before serving. 

Serve with a side salad and some crusty bread.

Ingredients
1/2 loaf of sourdough bread, sliced
1 ½ T olive oil

2-3 T olive oil
2 T sweet onions, minced
1 clove garlic, minced
1/2 lb. assorted mushrooms, cleaned and sliced
½ t. chopped fresh oregano, plus whole oregano for garnish
1 T crème fraiche
Sea salt and pepper, to taste

You will also need:
Baking sheet
Pastry brush
Small bowl
Bread knife
Chef’s knife
Sauté pan
Large spoon
Small spoon

Instructions
Preheat oven to 425^oF (218 C).

Brush sourdough slices with olive oil. Bake at 425^oF (218 C) for about 10 minutes, until toasted. Remove from the oven and set aside.

Heat the olive oil in the skillet over medium heat. Add the onions and sauté until translucent. Add the garlic and sauté for about 30 seconds longer. Add the chopped mushrooms and cook for 3-5 minutes until the mushrooms are tender. Add the fresh oregano and remove from the heat. Add the crème fraiche and stir well. Add salt and pepper to taste. Let cool for about 5 minutes.

Spread the mushroom mixture on the toast and garnish with a sprig of oregano.

Serves 8 as appetizers.

Ingredients
Fresh canteloupe or honeydew-style melon, peeled and sliced
1/3 lb. prosciutto or serrano ham, thinly sliced
2 cups arugula (organic, if possible), washed and dried
2 T sweet onion, finely chopped
3 T olive oil
1 T vinegar (champagne, chardonnay or red-wine preferred)
Coarse sea salt (such as fleur de sel) and freshly-ground pepper, to taste

You will also need:
Medium-sized mixing bowl
Salad tongs
Glass for mixing salad dressing
Spoon
Chopping knife
Nice platter or individual dishes for serving

Instructions
Wrap each piece of melon with a thin piece of prosciutto or ham. Place each one onto the serving platter or individual dishes. Sprinkle with 1/2 of the onions.

Put the arugula into the mixing bowl and set aside.

In the glass, mix together the remaining onions, olive oil and vinegar. Add a generous sprinkling of the sea salt and the pepper. Stir until it comes to a nice smooth consistency. Drizzle half of the oil mixture over the prosciutto and melon.

Pour the remainder of the olive oil over the arugula. Mix well.

Using the tongs, add the arugula to the salad platter or individual plates (experiment to make it look great). Serve immediately.

Serves 4.

Ingredients  
1/3 cup currants or chopped raisins
4 T port wine
6 T (3/4 stick) unsalted butter, softened
1 lb. chicken livers, cleaned
1 clove garlic, minced
1 t. sea salt (fine), or to taste
Pepper to taste
½ t. fresh thyme

Fresh bread or sliced apples

You will also need:
Small bowl
Skillet
Slotted spoon
Food processor
Terrine

Instructions
Soak the currents or chopped raisins in port wine overnight.

Melt half of the butter in a skillet over medium-high heat and add the livers. Sauté for about three minutes on one side, then turn them onto the other side. Sauté them for about three minutes longer. The centers of the chicken livers should be cooked but still slightly pink. Remove the chicken livers with a slotted spoon and put them into the food processor.

Drain the currants and add the port wine to the skillet. Add the garlic, salt, pepper and thyme. Cook for about 1 minute over medium-high heat. Pour over the chicken livers and process until smooth.

Stir in the remaining butter and the currants, adjust seasoning with salt and pepper. Pack the mixture into a terrine. Refrigerate for at least 4 hours. Serve with bread or apple slices.

Ingredients
2 1/2 pounds peeled and grated yellow (waxy) potatoes
3 ounces (6 T) melted butter
Salt and pepper
Chopped parsley, for garnish

You will also need:
Skillet
Grater
Knife

Instructions
Peel and coarsely grate the potatoes. Combine the potatoes with the melted butter, salt and pepper and mix well. Heat a 10-inch saute pan on medium high heat.  Add the potato mixture, forming a cake shape. Cook the potatoes until they are golden brown. Flip the “cake” and cook the other side until it is golden brown. Remove from the pan and garnish with chopped parsley.

Serves 6-8 people.

Ingredients
2 teaspoons active dry yeast
1 teaspoon sugar
1 cup warm water
1 1/2 Tablespoon olive oil, plus more to oil the bowl later
1 1/2 teaspoon sea salt
Approx. 2 3/4 c. all-purpose flour

You will also need:
1 large bowl for mixing
Fork
Whisk
Spoon for stirring, preferably wooden
Floured board
1 large oiled bowl (use olive oil) for rising
Plastic wrap
Rolling pin
Pizza peels or rimless baking sheets
Cornmeal for dusting the peels or baking sheets
Pastry brush
1 pizza stone (placed into oven and preheated at 500oF for one hour prior to cooking pizza) or a wood-fired pizza oven
Tongs

Instructions
To make the dough:

Sprinkle yeast and sugar over warm water in a large bowl. Stir with a fork to blend. Let stand for 10 minutes or until bubbly.

Whisk in olive oil and salt. Add 2 ¼ cups flour and stir until dough starts to come together. Turn dough out onto a floured board and knead for about 5 minutes, adding more flour as needed (could be as much as ½ cup) so that the dough loses it stickiness. Shape into a ball and transfer to an oiled bowl. Turn dough to coat with oil, then cover tightly with plastic wrap and let rise in a warm spot for 2 hours.

To roll out the dough:

Lightly flour a board or smooth surface. Divide the dough in half for 2 large pizzas or in thirds for three medium pizzas. Roll out one piece of the dough starting at the center and rolling away from you, turning a quarter turn after each stroke. Don’t worry too much about the shape – having it an irregular shape will add to the appeal! Continue to roll out until the dough is about ¼” thick. Repeat with the other piece(s) of dough.

To assemble the pizza:

Dust a pizza peel or a baking sheet with cornmeal. Transfer the rolled-out dough to the dusted peel or baking sheet. You are now ready to add your chosen ingredients.

To bake the pizza:

Preheat pizza stone in a 500oF oven for one hour before baking the pizza. Or, if using a wood-fired oven, make sure that it is up to approximately 500oF (or higher).

Immediately slide the pizza from the peel or baking sheet onto the pizza stone. Bake until crust is crisp and browned, about 7-8 minutes in a 500oF oven.. Remove from oven and slide back onto peel or baking sheet using tongs. Add any finishing touches called for in the recipe, such as fresh arugula, truffle oil, finishing salt, etc.

Slice and enjoy!

Note: Recipe makes enough dough for two large or three medium pizzas. When just starting out, I recommend separating the dough into thirds after it has risen and making 3 medium pizzas.