When I first brought home a library copy of David Lebovitz’s The Perfect Scoop (shortly before we bought our own copy – it didn’t take long), one of the very first recipes we opened it to was this one: a custard-based ice cream with orange zest and crushed Sichuan peppercorns, wow! Jon’s been wanting to make it ever since, and we finally got our chance. We had friends over (fresh ice cream wants an audience) and made Chinese pork ribs and scallion breads, followed by this ice cream for dessert.
In my wanderings around the food blogosphere, I found a couple of discussions (at Smitten Kitchen and Orangette) of a particular approach to cooking Brussels sprouts. I love sprouts cooked my usual way, but I’m always interested to try something new. I had intended to copy out the recipe, but then I stumbled across a copy of the Union Square Cafe Cookbook in a used bookstore and figured it was kismet. We tried it a couple nights ago alongside a roast chicken.
You ever have something in your fridge or pantry that’s really old, not very appealing any more, but not nasty enough to just throw away? I have this problem with preserved lemons – not the lemons themselves, I usually use them right up – but the syrup that they come in. Even after the lemons are gone, that juice is still good! But then you forget to use it, and it gets shoved to the back of the fridge, and you feel guilty about it but never quite want to toss the jar and buy a new one…at least that’s what happens to me.
So anyway, I wanted to do roasted sweet potatoes this week, so we went to the store looking for something to go with them. Pork chops sounded nice, and we were suddenly struck by the notion that we could use some of our leftover lemon goo on them! We used to roast pork blade steaks with preserved lemon and garlic, but hadn’t thought of it in a while.