Archives for October 2013

Perfectly Peach Ice Cream

October 30, 2013 by Dan Leave a Comment

Peach Ice Cream

There’s something about peach ice cream that just exudes “summer”. You know, that uber relaxed day sitting in a lawn chair watching kids run thru a sprinkler; that day of sultry weather where your whole body seems to relax into a giant yawn and you swing yourself to sleep in a hammock. THAT kind of idealic day.

This recipe was made with peaches from our garden that had ripened in the warm heat of a Reno summer. The recipe can be found in “The Perfect Scoop” by David Lebovitz – an ice cream book with delectable recipes for ice creams, sorbets, granitas, and “sweet accompaniments”. A truly must have book for foodie aficionados.

Try out this recipe and you’ll be singing “I scream, you scream, we all scream for ice cream! Rah, rah Ooogie de wawa rah rah rah!”

Best in the West Nugget Rib Cook-off

October 25, 2013 by Dan Leave a Comment

Ribs

One of our favorite local events is the Best in the West Nugget Rib Cook-off every Memorial Day weekend. Since 1989, this finger-lickin’ event has been sponsored by John Ascuaga’s Nugget down in historic Victorian Square. A wonderful little area of Sparks, Nevada, Victorian Square is the location for many of our hometown parades, and events, such as Hot August Nights and Street Vibrations.

This delicious photo is of super juicy ribs by Carson City BBQ, one of our favorite competitors! (Give me some slaw and a pile of napkins on the side please!)

Come Memorial Day weekend, you’ll know where to find us for at least two or three meals. Let us know your in the area, and we’ll meet you with wet-naps, and a big appetite.

Yumminess from Homage Bakery

October 16, 2013 by Dan Leave a Comment

Chocolate Goodness

This is one of the fantastic desserts from Homage Bakery in Reno, NV, pictured with some of the ingredients.

How I would LOVE to know the recipe for this delectible mouthwatering little piece o’heaven. I wish I could tell you that I ate it slowly, reflecting on something profoundly worthwhile or noble, but alas no, I gobbled this chocolate bomb like a 4 year old, with wanton abandon and no thought to my waistline or daily calorie count. I soared as high as my blood sugar took me, then I napped, quietly contented like a cat on a forbidden Lazy Boy chair. Thank you Homage, it was worth every crumb!

If you’re in the area, stop in and get something irresistible! These are really nice people who make AWESOME pastries.

Scrumdiddilyumptious Apple Cobbler

October 9, 2013 by Dan Leave a Comment

Apple Cobbler

What could be better on a lovely Fall day than embracing the yummy goodness of an apple cobbler, and an easy one ta boot! Ours is made with tart Granny’s and the topping from Gluten Free Bisquick. It’s an awesome after dinner dessert, but I think you’ll find it makes for a great breakfast pairing with your morning java. Enjoy!

Recipe:

5 Granny Smith apples (about 5 cups sliced)
Lemon Juice
1/2 to 1 teaspoon Cinnamon
3/4 cup Brown Sugar
2 Tablespoons Corn Starch
Bisquick (in this case, gluten free)
1/2 cup sugar

Preheat oven to 400 degrees F.

Combine brown sugar, corn starch and cinnamon, set aside.

Peal and slice the apples and add a few drops of lemon juice to help prevent browning. Combine the apples with the brown sugar mixture. Place the apple mixture into a 3 quart baking dish. Set aside.

Mix your Bisquick for biscuits adding the sugar to sweeten it. (The Bisquick is too salty for use as a topping without adding the sugar.) Top the apple mixture with drop biscuits. Please in oven and bake for 20 minutes or until biscuit topping is golden brown. Cover with aluminum foil and bake an additional 20 minutes or until apples are cooked. Remove from oven and cool (this is very good warm, just cool enough you won’t burn yourself.) To server, scoop out into a bowl or plate and top with whipped cream, ice cream or your favorite topping.

Subsitutions:

You can easily substitute peaches or nectarines for the apples.

You can substitute a crumble topping, canned biscuits or another type of biscuit for the topping.

If you need a dish for a potluck, double the filling to fill a 9 x 13 baking dish. The basic topping should work without needing to be increased. Add 20 to 30 minutes to the baking time to get the apples cooked.