Musings on Peach-Nectarine Buttermilk Ice Cream

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Buttermilk ice cream with chunks of peaches and nectarines.

Buttermilk ice cream with chunks of peaches and nectarines.

I have done a very dangerous thing.

I have taken the plunge to buy an ice cream machine.

My freezer’s not going to know what hit it.

For years, I contemplated buying an ice cream machine because, well, who doesn’t love ice cream? But each time the temptation hit, I pushed it aside, fearing I’d be making ice cream all the time if it was that convenient. And well, eating ice cream all the time does have its consequences.

But as I started work on my first cookbook, “San Francisco Chef’s Table” (Lyons Press), which will publish in November, I realized I would need to test the ice cream recipes from the chefs contributing to the book.

I could no longer say “no” to the Cuisinart ice cream maker that I’d coveted.

I did the deed a couple weeks ago. And I’ve already used the dang thing three times. God, help me.

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New Oakville Grocery Sammies, Santana Row To Welcome A New Restaurant, and More

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The new Cuban sandwich at Oakville Grocery. (Photo courtesy of the store.)

The new Cuban sandwich at Oakville Grocery. (Photo courtesy of the store.)

New Sandwiches Galore At Oakville Grocery

Oakville Grocery, the 130-year-old landmark Wine Country gourmet store has rolled out a delicious new sandwich menu created by Chef Jason Rose.

Look for the Oakville Muffaletta ($13), a ciabatta piled with Toscano salami, sopressata, ham, provolone, and pickled pepper relish; the Cuban ($13), a torpedo roll stuffed with slow-cooked pork shoulder, ham, yellow mustard, pickles, Swiss cheese, and aioli; and the Quinoa Falafel ($9.50), spinach lavash rolled up around spicy hummus, harissa Greek yogurt, grilled eggplant, cucumber and pickles.

Each day, a special tartine ($10) also is featured, along with a waffle sandwich ($7) of ham and Swiss cheese.

The muffaletta. (Photo courtesy of Oakville Grocery.)

The muffaletta. (Photo courtesy of Oakville Grocery.)

With two locations — the original in Oakville and the other in Healdsburg — it’s a perfect place to pick up a quick lunch after cycling or touring wineries.

Get Ready for a Taste of Brazil at Santana Row

Fogo de Chao, a Brazilian steakhouse, will be opening in San Jose’s Santana Row in early 2014.

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At Howie’s, It’s All About the Crust

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Meatballs at Howie's Artisan Pizzeria in Palo Alto.

Meatballs at Howie’s Artisan Pizzeria in Palo Alto.

Howard Bulka is one of those chefs who will get fixated on something, then research and tweak it to death until it’s just right.

Such was the case when he decided to trade decades of preparing fancy, fine-dining, prixe-fixe menus for pizza instead.

Howie’s Artisan Pizza opened in Palo Alto’s Town & Country Village four years ago. Crowds have been lining up ever since for the pizzas, constructed with a bread flour-dough, which takes two days to mix and proof before being turned into pies that are baked in a gas-fired brick oven at 600 degrees for 5-6 minutes.

These are multi-dimensional crusts with puffy edges of air holes that provide chew and crunch, and centers that get thinner and crisper.

The whimsical art work on the walls.

The whimsical art work on the walls.

The dining room.

The dining room.

Recently, I was invited in as a guest of the restaurant. We started with the Chinese Chicken Salad ($10). The generous-sized salad is more than enough for two to share. A mountain of chopped romaine is tossed with cucumber, green onions, peanuts, cilantro, chicken chunks, crispy won ton strips and a creamy, mustardy dressing. It’s almost like an Asian version of a chopped salad.

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From Haute Cuisine to Coastal Farm Cuisine — Meet Chef Amy Glaze

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Chef Amy Glaze teaching young students how to cook.

Chef Amy Glaze teaching young students how to cook.

 

She’s cooked on the line at some of the most demanding and exacting restaurants in the world, including Guy Savoy in Paris and Le Bernardin in New York.

Now, Chef Amy Glaze is back in the Bay Area, cooking with a much different crowd — 12- to 14-year-olds, whose parents are struggling farm workers, who have no idea of her illustrious background.

Since its inception two years ago, Glaze has overseen the pioneering “Edible After School” program, Pescadero’s first after-school cooking class for kids. Its aim is to not only teach fundamental cooking skills, but to help strengthen English and math literacy.

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Dip Into Yogurt Dips and A Food Gal Giveaway

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Red Lentil Curry Dip made with Greek yogurt.

Red Lentil Curry Dip made with Greek yogurt.

 

I have a love-hate relationship with dip.

I love the stuff.

But not what it does to my hips, if you know what I mean.

So, when I had a chance to try La Terra Fina dips lately, I was intrigued. Rather than sour cream, they’re made with Greek yogurt.

That means, a serving of two tablespoons weighs in at a respectable 30 to 70 calories, depending upon the variety.

The eight dips are all gluten-free, too.

The Balsamic Beet & White Bean Dip is fuchsia colored with chunks of red beets in it. It’s slightly sweet, but also tangy from balsamic vinegar.

The Caramelized Onion Dip had a sweet onion-y taste, though I think it needed a little more salt or tang to really make its flavors pop.

The Red Lentil Curry Dip, my favorite of the bunch, reminded me of curried deviled eggs. With its earthy, yet mild curry flavor, it would be fantastic as a sandwich spread, too.

The dips are available at Whole Foods and Smart & Final for $4.99 per 10-ounce tub.

New Greek yogurt dips.

New Greek yogurt dips.

CONTEST: One lucky Food Gal reader will win samples of the La Terra Fina Greek Yogurt Dips. Entries, limited to those in the continental United States, will be accepted through midnight PST July 20. Winner will be announced July 22.

How to win?

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