13 of August 2019
This is my perverse suggestion for garden parties during hot days or early evenings, before the mosquitoes attack with doubled evening power ...
THREE GAZPACHOS (day before yesterday)
TWO SALADS (yestarday)
ONE DESSERT (today)
Every summer in many cities in different states of the trade fair farmer, where you can successfully obtain the super-fresh vegetables, fruits, dairy products, meat, bread ... and by the way something interesting to eat, prepared by farmers or local restaurateurs. Usually, they are preparing something special, making it difficult to find later on their menu.
In Chicago, a fantastic farmer's annual meetings are held inter alia on Logan Square. "Logan Square Market" beyond delicious buckwheat crepes, filled with a mixture of vegetables and fruit (about this in the next post), abounds in the Chicago hot dogs, which are distinguished by different buns
and complement the sausage, which also tastes different in almost every state. This is a topic for another our meeting soon.
I mentioned Portland on the occasion of a melon salad, but apart from that there is also a great pizza, mutton from real lamb, and seasoned so that you don't know exactly what meat it is ... Yummy! And the cakes ... About one of them too soon ... And there were a lot of topics ...
Today, I would recommend farmer bazaar in the largest city in the state of Pennsylvania. Philadelphia has its Headhouse Square, and there is known in the entire state "Headhouse Market", blooming with beautiful flowers, enchanting with the smell of lemon balm, garlic, chives or incredibly sweet strawberries or other seasonal fruits.
Chefs usually arrive at the earliest and will still be here making deals relevant for their restaurant and planning menus for crowds of young couples, elderly neighbors, and dedicated farm-to-table devotees. They will soon begin a walk between the Shambles - an arched open-air gallery, under which this market has operated on and off since 1745.
Regular customers buy most of the weekly products here. They have "their" suppliers, they know them by name, so it's hard to be surprised by hugs, greetings, short conversations, like among old friends ... But not by the first ears of sweet corn. There, it is all business - supplies are limited and no one's messing around. And on the stalls, there is almost everything from basic food products. According to demand, adequate supply. As it should be in business.
Some come only for bread and flowers. Others - for everything that "vendors" offer - meat, seafood, fresh vegetables and fruits, bread, dairy products, garden seedlings, herbs in pots ...
Even so the smells, flavors, breakfasts and lunches, walkers and "shoppers" also notice the cobblestones, the dome where the bell rang once, or the red brick headquarters of the former fire brigade (the name of the district and market comes from its name). And the perception of today's marketplace takes on a completely different meaning because where they are now walking, others were walking for the first time over 250 years ago ...
I don't know what was eaten at the time, but these days they are very popular: frozen cheesecake strawberries or cheesecake strawberry ice cream!
Frozen strawberry cheesecake
or strawberry cheesecake pops
1 can (5 ounces/142 grams) evaporated milk
1/4 cup sugar
3 ounces (85 grams) cream cheese, softened
1/4 cup plain Greek yogurt
1 teaspoon vanilla extract
3 tablespoon corn syrup
1 teaspoon lemon juice
10 ounces (300 grams) strawberries, hulled (you can use different berries, like blueberries, raspberries)
1/4 cup graham cracker crumbs
Combine milk and sugar in a saucepan over medium heat; cook 3 minutes. Place cream cheese in a medium bowl, gradually add milk mixture, whisking until smooth. Stir in yogurt and vanilla. Cool completely.
Place corn syrup, juice, and berries in a blender; process until smooth. Divide half of cream cheese mixture among 6 ice-pop molds. Top with berry mixture, followed by remaining cream cheese mixture. Stir slightly with a skewer. Freeze 4 hours or until solid.
Unmold ice pops; dip tips in graham cracker crumbs.
Cheesecake-strawberry ice cream
2 1/2 cups cold half-and-half (its half heavy cream, half milk)
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
8 ounces (240 grams) cream cheese, at room temperature
1/2 cup sugar
1/4 teaspoon salt
1 pint (400 grams) fresh strawberries hulled and coarsely chopped (you can use different berries, like blueberries, raspberries, or apricot, or peaches)
1 cup coarsely crumbled graham crackers (optional)
In a blender, combine the half-and-half, lemon juice, vanilla, cream cheese, sugar, and salt. Blend on high until smooth. Add 1/2 cup strawberries to the blender. Blend until smooth.
Churn the mixture in an ice cream maker according to the manufacturer's instructions. During the last minute of churning, add the remaining strawberries and the graham cracker crumbs, if using.
Or - if you don't have ice cream maker - when your mix will be smooth, add remaining strawberries and puls 1 or 2 times your blender, if you like bits of s berries in your ice cream. If not, just blend until smooth.
Transfer to a freezer-safe container and freeze for at least 4 hours before serving.
Ice cream is best served within 5 days of churning.
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