Basil Gelato
Dessert on Saturday night . . . after the tortelloni and the pork belly . . . was basil gelato, which I made using a recipe by Paul Klitsie, executive chef and co-owner of Ristorante Fratelli in Portland, OR, which I found here—but I reduced the 1.5 cups of sugar called for in the recipe to 1 cup. It was delicious!
Delicious is an understatement! It was lick-your-bowl delicious (which I just barely kept from doing). The flavor of basil wasn't the least bit overpowering (which I was afraid of when the dish was first announced) and the gelato had the right hint of sweetness (wise idea to reduce the amount of sugar). If only I had sneaked some out in my purse....
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food rockz man, you might want to check your valuables. If I know SW, gelato wasn't the only thing she might've snuck in her purse... Are you missing a spoon or any kitchen appliances?
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She's definitely one shady character. I was sure to frisk her on her way out the door.
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Hey! I resemble that remark! Just because I was looking longingly at a few of your utensils doesn't mean I took them (note to self: distract him better next time).
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Brilliant!
Another FRM recipe/suggestion I will try.
Thanks, Man....you rockz!
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Wow, this looks amazing. Deb at Smitten made some fennel ice cream a few months back and that has made me want to venture away from my favorite--pistachio gelato--ever since. Save some for me!
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This looks good; I want to make it myself. I made some salty chocolate gelato the other night, but it was. . just weird. I was off on somethin'. You've been on a cooking tear making amazing stuff!
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Unfortunately there'll be no cooking this weekend . . . I'm in a hotel on the west coast.
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Nice dessert! Sounds sooo refreshing!!
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I came across your blog in an effort to do some research on Komi...I think I'm a little in love. Is there really a passionate, male foodie in my darling DC? Where are you hiding?
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Hiding? Who's hiding? I'm right here!
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Good point. I admire you for sharing your passion with the world. Well done. When can I meet you?
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I'll be out of town for most of the next week and a half, but maybe we should arrange a farmers market outing for March 9. Anyone else want to join a farmers market field trip on March 9?
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Perfect. Am terribly excited. Where and when will I find you?
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Let's do this . . . anyone who wants to join the Dupont Circle Farmers Market field trip on Mar. 9, send me an email at foodrockzman(at)foodrockz.com. Then we'll make more specific plans as the day approached.
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Really, you must post a self-portrait for all your fans. Then you will really be getting some love-letters! (Trust me, lady readers, he is gorgeous!)
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Oh, F, I couldn't agree more!
He's got quite a buzz going on the DC streets....imagine with a photo shoot?
Put that camera in the mirror, Food Rockz Man!
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No, no! I must object. Do NOT put a picture of yourself up. It is already abundantly evident that you ARE sexy. Passion for food equals passion for life, and that IS sexy. I adore the ever so delicate torture of piecing together an image of you. And while the anticipation of meeting you in the flesh has me bubbling with delight, the Foodrockz experience would not be near as intoxicating if your identity were less of a mystery.
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Have no fear . . . I won't be posting any photos of myself. I think I write better than I look, so I don't want to risk losing readers who like my writing but who would realize after seeing a photo that I'm just . . . well . . . me. I also don't want to give up the semi-anonymity that my self-portrait-less blog provides. The most y'all are gonna see of me on this blog is my occasional reflection in a shiny food-related object.
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Sounds delicious. I never thought of basil as an ice cream flavor. I make a lemon-basil-mint sorbet that is so refreshing! I love putting unsusual flavor combos together.
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thanks for stopping by my blog and for the nice words
i like your blog too...especially this post about basil gelato!!!! i love basil in desserts and ice cream - and in martinis! finding new ways to use it is a treat.
thanks again for introducing yourself. i'll be visiting your blog regularly
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