Well, we've blogged frittata's before so the only comment here is using local, fresh ingredients. You'll note asparagus--in season--and now, morel mushrooms! If you are not familiar with them, read more here. They're delicious!
The big idea, however, to share today is . . . Caramel Ice Cream! Simple, lucky (I'll explain), and out of this world. We've blogged ice cream before and the Donvier maker we use. See our January 26, 2011 post.
Here is an insanely simple recipe with a simple trick. Luckily, we came across an incredible gourmet caramel from goat's milk. Check it out here. That was the key ingredient to make this work. And, work it did! Here's the recipe.
- About 3 cups of heavy cream. Yes, we use locally produced Shetler's. Their byline is humorously, "Our cows don't do drugs, but they are on grass!"
- About 1/8 tsp kosher salt
- 2 tsp (good) vanilla
- And, the prime item: 8oz jar of Fat Toad Farm Traditional Goat's Milk Original Caramel
Andy
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