Cold Steeped Vanilla Mezcal Ice Cream Recipe

You guys.  This ice cream.  I can’t even.  But I will, so let’s dive in.

Vanilla Mezacal Ice Cream

Cold brew coffee is big right now.  I had my first cold brew at Blue Bottle in San Francisco a few years ago, and I loved every drop of it.  The idea behind the cold brew process is that the ground beans sit in cold water for a longer period of time until the flavors leach out into the water.  The resulting cold brew coffee has a sweeter, more complex taste, because heat was not used to extract flavor.  I recently learned that you can apply a similar technique to the ice cream making process.  I’ve tested this technique, and I’m here to report that it’s pretty freakin’ incredible.  Continue reading for the ice cream recipe.

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El Guapo

You guys, summer is almost over!!  I’m not ready to let go just yet though.

El Guapo Summer Cocktail Recipe

Today, I’m sharing my last summer cocktail recipe, El Guapo, a spirited mix of white tequila, bitters, lime juice, salt and Spiced Vanilla Syrup.  I’ve been seriously drinking these on the daily since I finalized the recipe several weeks ago.  Each sip is bright and refreshing with a complex sweetness from the syrup.  A perfect libation for a weekend gathering with friends, or a post-work happy hour (that’s when I’ve been drinking them!).  In a few weeks, I’m sure I’ll be drinking a PSL while switching all of my wallflowers and hand soaps to fall fragrances, but for now, I’m going to stay right here, and enjoy the last few sips of summer.  Continue reading for the recipe plus more on the Spiced Vanilla Syrup.

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Plum Glazed Salmon + Fish Brine

Similar to last week’s post, today’s article is a double feature.

Plum Glazed Salmon

Recipe #1 is Plum Glazed Salmon, a simple dinner recipe that comes together in a snap. Recipe #2 is a Fish Brine recipe that may just vastly improve your fish-making skills (it definitely improved mine!).  Let’s dive into #1.

Over the past several years, I’ve found that I really enjoy cooking salmon fillets during the week. They’re simple to prepare, healthy and cook up in a matter of minutes. Just what I need when I come home tired from work. But, I recently realized that I’ve yet to share a single salmon recipe here on Kitchen Konfidence! That’s all about to change.

The glaze for this salmon is a simple mix of pantry/fridge staples: plum jam, Dijon mustard, soy sauce, olive oil, garlic, salt and pepper. The salmon then gets cooked under the broiler until firm, glossy and golden. A final scattering of sliced scallions provides contrast in color and flavor. So simple, but so incredibly delicious. PS. If you can’t find plum jam, apricot would work well here too. Continue reading for the recipes plus more on #2.

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Plum Butter + Toast

I’m diving into a new realm of delicious DIY today with this recipe for Plum Butter.

Plum Butter Toasts

I was at Specialty Produce several weeks ago when I spotted an entire section of ripe, fragrant plums, each colorful variety separated into various boxes.  After sampling most of them, I decided to get a couple pounds of these Honeysuckle Rose Plums.  I’m not sure if the naming of the plum influenced my flavor perception, but at first, juicy bite (a juice explosion really), I swear they tasted of honeysuckle.  Sweet, tart and just a hint of floral honey.  With a bag of speckled rubies in hand, I headed home, determined to make them into preserves.

During the summer months when gorgeous fruit is abundant yet fleeting, I just love making all sorts of preserves (jams, jellies, and now butters).  This allows me to enjoy seasonal flavors several months after the actual fruit has gone out of season.  I usually make jam, so this year, I wanted to tackle something new: fruit butter.  Continue reading for the process plus a bonus toast recipe.

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Plum Galette + Updated Flaky Pie Crust Recipe

Plums are in season right now, so get your hands one some good ones while you still can!

Plum Galette

I recently managed to get my hands on a number of Flavor King Plums from Fog Hollow Farm located up near San Francisco.  These plums are absolutely gorgeous.  Vibrantly-hued and fragrant, the Flavor Kings just explode with sweet-tart juice at first bite, and somehow they manage to stay firm when ripe.  A perfect fruit for baking!

To honor this seasonal beauty, I decided to slice and bake them into flaky, golden galette (like a pie, but easier to make).  This recipe starts with a simple mix of white sugar, brown sugar, flour and salt, tossed together with the sliced plums.  The slices are then arranged in concentric circles on top of a smooth slab of butter-flecked pie dough. I like to make my own pie dough (more about that below), but you could certainly use store-bought. The galette is formed by bringing the sides of the dough up around the fruit, and then everything is baked until golden and bubbly.

This galette captures the pure essence of these Flavor King Plums. Enjoy as is or with a scoop of vanilla ice cream. I should mention too that this recipe is more of a template that can be applied to many other seasonal fruits. Don’t have gorgeous plums? Try peaches, nectarines, apricots, pluots or berries instead. You could even use apples or pears in the autumn months! Continue reading for the recipe.

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Chorizo Cheddar Burger Recipe

This recipe was born out of necessity.

Chorizo Cheddar Burger

Several weeks ago, I made the unwise amazing decision to buy 6 pounds of Mexican chorizo at our Mexican Costco.  Mexican chorizo is the fresh kind, not cured (that’s Spanish chorizo).  Pork impulse buys are a common occurrence when I’m strolling through the refrigerated aisles of Costco, and somehow I just couldn’t help myself when I spotted the bundle of red-orange-hued chorizo.  After several batches of chorizo eggsmeatloaf and queso fundido, I found myself craving something different.  Given that it’s summer and we’ve been doing a lot of our cooking outdoors, I landed on these Chorizo Cheddar Burgers.

The ingredient list is simple:  ground beef, Mexican pork chorizo, Kerrygold Aged Cheddar, garlic powder, salt and pepper.  Mix all that up in a bowl, divide into four patties, then grill, fry, broil or press into a sizzling round of golden brown perfection.  The combination of chorizo and aged cheddar is a major flavor bomb.  One that will surely induce a yum face.  Since this burger patty is quite bold, I like to serve it simply with lettuce, tomato, ketchup and mayo.  No fancy toppings needed here!  Continue reading for the recipe.

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Crispy Fish Taco Recipe + The Best Fish Taco in San Diego

You guys are in for a treat today!  Two treats really.

Crispy Fish Tacos

A few months ago, Jorge and I went on a hunt for the best battered fish taco in San Diego.  Given the massive amount of fish taco options available, we decided to start our search by polling friends, family and fellow foodies about their favorite spots for fish tacos.  This poll resulted in these top 3 restaurants/trucks (also vetted on Yelp): Mariscos Alex, TJ Oyster Bar and Oscar’s Mexican Seafood.  After we found a favorite fish taco, I then made my own Crispy Fish Taco recipe paired with a spicy Chipotle Crema.  This week, I’m sharing my pick for the best fish taco in SD plus my fish taco recipe over on Salt & Wind, a food and travel blog by Aida Mollenkamp.  Continue reading for photos from the hunt plus links to the winner and recipe.

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Peach Gingersnap Ice Cream Sandwich Recipe

It has been so HOT in San Diego recently.

Peach Gingersnap Ice Cream Sandwich Recipe

For those of you in typically warmer summer climates, you may laugh at me when I say that it’s been an uncomfortable 75 – 80 for the past week.  But those seemingly normal temps have been accompanied by a thick blanket of humidity, something that we rarely get here in San Diego.  I used to deal with humidity all the time when I lived in New Jersey, but I’m coming up on my 11th year in SD, and I’ve completely lost all tolerance.

This uncharacteristic heat has me craving cold, sweet treats nighty.  My freezer is stocked with various tubs of homemade and store-bought ice creams, including this Fresh Peach Ice Cream.  Made with both a blended peach puree and macerated bits of yellow peach, this egg-free ice cream is just packed with peach flavor.  Like scoopable summer.

When I’m feeling lazy, I’ll enjoy a scoop or two of ice cream with some fridge staples, including jam, caramel sauce, or ginger syrup.  OR I’ll make ice cream sandwiches with store-bought cookies.  When I’m feeling a bit more ambitious, I’ll whip up a fresh batch of cookies for ice cream sandwiches.  Here, I’ve paired this Fresh Peach Ice Cream with dark, glistening Gingersnaps.  These cookies are bursting with notes of ginger, star anise, brown sugar and molasses. Ginger pairs harmoniously with peach here, forming an addicting sweet treat.  Continue reading for the recipe.

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The Cucumber Lime Zinger + 5 Years [Giveaway]

Kitchen Konfidence is officially 5 years old!!  Gosh, can you believe it?!

Cucumber Lime Zinger Cocktail

I started Kitchen Konfidence back in 2010 as a way for me to express and share my passion for food through recipes and photography.  And I’m glad to say that Kitchen Konfidence continues to act as my creative happy space 5 years later.  I love cooking, I love photography and I love sharing my recipes.  I love that moment when someone tastes something I’ve made, and their eyes grow wide, the corners of their mouth turn up to a smile, and they exclaim, “YUM!”  These are the things that keep me going.

Another big part of why I still enjoy blogging is YOU!  All of the readers, bloggers, friends and family that continue to check in here, leave comments, send e-mails, tweets and all other manner of communiqué.  Connecting with other passionate foodies is what makes this FUN.  So thank you.

Finally, I’ve really grown to enjoy all of the local San Diego activities that I get to do as a result of being a food blogger.  Events with the San Diego Food Blogger group, restaurant experiences around town, product tastings, local partnerships and my monthly recipe column in Pacific Magazine.  The San Diego food scene has really come up since I first moved here back in 2004, and I love being just a small part of the big picture.

From time to time, I like to look back at my old recipes to see how I’ve grown over the years.  For example, take a look at my original post on Blueberry Ice Cream.  The photos are dark, the focus is way too tight on several photos and the recipe is in an unfriendly format.  Also, remember FoodBuzz??  I do miss that.  Last year, I reposted the same Blueberry Ice Cream recipe, reimagined with an Oat Crumble Topping.  My photos are now bright, vibrant and there’s even an animated gif thrown into the mix!  I’m not saying that these photos are perfect, but they’re definitely improved!  Week-by-week, Kitchen Konfidence allows me to hone my photography, writing, editing, styling, recipe testing/development, and teaching skills.  It’s a challenge, and I love it.

So that’s it for the love fest!!  Now, on to the cocktail.  Continue reading to hear more about this Cucumber Lime Zinger plus a cookbook giveaway.

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Fluffy Cardamom Pancakes Recipe

I met Cheryl at a conference last year.

Fluffy Cardamom Pancakes

Winner of Saveur’s 2014 Reader’s Choice Best Writing Blog award, Cheryl was one of the guest speakers at the conference.  I remember being particularly enthralled by Cheryl’s creative writing presentation, and I’m always impressed with her stories on 5 Second Rule.  I find that I pour most of my creativity into my cooking, styling and photography, and my writing often gets the short end of the stick!  It’s a skill I’m continuously trying to improve, and Cheryl’s blog is a good source of inspiration :)

In addition to being an amazing writer, Cheryl just released another cookbook called Yogurt Culture: A Global Look at How to Make, Bake, Sip, and Chill the World’s Creamiest, Healthiest Food.  This book is a beauty!   I often find myself with a tub of yogurt (Greek or otherwise) in my fridge, and I’m always looking for new ways to use it up (besides snacking with berries and granola!).  You’ll find a collection of my yogurt recipes below, but for a real comprehensive yogurt experience (300+ pages), you need to get Yogurt Culture.  I’ve cooked several recipes from the book including Twice-Cooked Yogurt-Marinated Chicken, Yogurt Whipped Cream, Lemon Poppy Seed Mousse and these Fluffy Cardamom Pancakes.  All were delicious, but I really loved the pancakes.  Continue reading for the recipe and roundup!

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