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Too Many Cooks

Archive for July 2014

Coconut milk ice cream offers alternative to frozen dairy dessert

Coconut milk makes a silky smooth ice cream base. And using maple syrup, sugar or agave instead of honey makes these recipes vegan.

Coconut Honey Lime

Lime juice and zest provide a tangy zing to this super-simple and refreshing three-ingredient recipe.

2 (13.66-ounce) cans coconut milk

½ cup honey

Zest and juice from 2 limes

In a medium saucepan, mix coconut milk and honey, whisking over medium-low heat until honey is melted and mixture is well combined. Transfer mixture into a bowl and place in refrigerator until thoroughly chilled. Stir in lime zest and juice. Pour into ice cream maker and follow manufacturer’s instructions.

Notes: Mix in ½ cup shredded coconut or shredded toasted coconut for added taste and texture. For a bit of a bite, add 1 teaspoon freshly grated ginger. Or, for an adult version, include 1 tablespoon coconut, white or spiced rum.

Coconut Cardamom with Honey Cinnamon Swirl


Ribbons of cinnamon-honey add sweetness to this delicately spiced dessert.

2 (13.66-ounce) cans coconut milk (full fat)

3 tablespoons date sugar

2 teaspoons ground cardamom

½ cup plus 1 tablespoon honey

1 tablespoon plus 1 teaspoon cinnamon

Pecans for garnish (optional)

In a medium, heavy-bottomed pot, combine coconut milk, date sugar, 1 tablespoon honey and 1 teaspoon of ground cardamom. Whisk continuously over low heat until thoroughly combined. Transfer mixture to a bowl and place in refrigerator for at least two hours or until very cold. Stir mixture, then transfer to ice cream maker and follow manufacturer’s instructions. In a small mixing bowl, combine 1/2 cup honey and cinnamon.

Scoop a quarter of the ice cream into a freezer-safe container, drizzle cinnamon-honey mixture over top, then cover with more ice cream and repeat until all ice cream is in container and all of the cinnamon-honey mixture is used. Cover ice cream with wax paper, making sure it is touching the ice-cream, and place in freezer to set.




Potato Salad Plants a Seed

Kickstarter’s Potato Salad challenge – which raised more than $40,000 in its first week, far-exceeding its $10 goal and attracting national media attention – seems to have spurred a couple of Spokane projects.

Backers can now help a Spokane 20-something grow tomatoes. They can also pay for ingredients for a yearlong cooking project reminiscent of “Julie and Julia.”

The latter project – “My Joy of Cooking Challenge” – comes from Greg Kauwe, 31, the subject of the May “In the Kitchen with … ” feature in the Spokesman-Review Food section. The project was mentioned in the story, but that was before the Kickstarter campaign.

Kauwe is on a mission to complete one recipe per week for a year from the 1946 edition of “Joy of Cooking.” He posted the Kickstarter project on week 12, hoping to raise $500. Donations would help him take on the more “daring/costly” recipes. He writes about each one on his blog.

Rewards include being thanked on Twitter or mentioned in a wrap-up blog post when the project’s complete, selecting a recipe for Kauwe to cook, and receiving a video of him making the dish you picked for him to prepare.

The “I’m Growing Tomatoes” project was posted by Jonas Burke, who describes himself as “just a poor, currently unemployed 20-something struggling as we all do.” On his page, he says he’s ready to go with garden supplies, tomato seeds, a green thumb and sense of humor. He lists risks and challenges as “aphids and other garden pests.” He’s hoping to raise $50 by Aug. 6.

Rewards include being thanked on social media as well as while he’s watering the plants, an e-card noting the progress of the plants and  having a plant named in your honor as well as receiving updates and postcards. Bigger spenders can name a plant, decide what he does with the tomatoes and receive a video or live-stream as proof, and receive seeds from the plants. For $50, he will send you one of the plants, with a “full back story and a letter of thanks.”

Burke acknowledges the frivolity of his plan.

But, he writes, “It'd mean a lot if you could donate to my silly fund.”


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We never really believed that old cliché anyway. We're collaborating to share our cooking inspirations, favorite recipes, restaurant finds and other musings from the local food world and beyond.

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Adriana Janovich writes for and edits the Wednesday food section.

Carolyn Lamberson Features Editor for The Spokesman-Review. She's a foodie who has no time to cook. Still, a girl can dream ...

Ruth Reynolds is a copy editor at the SR. "I would bake and cook more than I do if I didn't have to keep cleaning off my kitchen counters. My favorite kitchen appliance is my rice cooker. No. My immersion blender."

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