The Great Shake 2012 ~ Thoroughly Modern Milkshakes by Adam Ried

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As you may have guessed from the title of this post, I am participating in The Great Shake 2012 along with several other bloggers.   I was contacted by Judy and she asked if I would like to participate and I jumped at the chance.  She sent me a copy of Adam’s book, Thoroughly Modern Milkshakes.  You may recognize Adam from American’s Test Kitchen, Cook’s Country, or as a columnist for The Boston Globe.

I LOVE this book!  There are so many wonderful recipes that it was difficult for me to choose.  My daughter and her husband happened to be here when I was trying to decide and between them and Mr. Meat Eater we went for….vanilla milkshakes.  We will never be accused of being trend setters.  BUT ~ this vanilla milkshake was the best one I have had in years and years.  I am looking forward to trying some of the others over the summer and I will blog about them when I do.

You NEED a copy of this cookbook if you are a lover of milkshakes!!!  Be sure to join us in a twitter chat tonight at 8 pm at #GreatShakes!

Ballistic Vanilla Shake
Recipe Courtesy of Adam Ried, Thoroughly Modern Milkshakes

1/2 cup cold milk, whole or lowfat ~ I used 2%
2 tsps vanilla extract ~ use pure vanilla
8 medium scoops French vanilla ice cream, softened slightly

Place the milk, vanilla, and ice cream in a blender and pulse several times to break up the ice cream. With the blender off, use a rubber spatula to mash the ice cream down into the blender blades. Continue pulsing and mashing the ice cream into the blades (with the motor off) until all the ingredients are well blended and the mixture moves easily in the blender making sure all is well blended.

Pour into a glass or glasses and serve at once.

Happy Cooking!

Loaded French Fries

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This recipe is a simple way to perk up plain old fries.  I used waffle fries but you could use steak fries or any shape of fry that has a good amount of surface for the ingredients to stick to.  I left off the bacon for the bacon hater in the family.

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Loaded French Fries

4 cups frozen fries
1/2 ~ 1 tsp Montreal steak seasoning
1 cup shredded cheddar cheese
2 ~ 3 chopped green onions
2 tbsps real bacon bits or chopped cooked bacon

Grease a 15×10 baking sheet and arrange fries in it. Bake fries at 450º for the amount of time stated on package.

Take fries out of the oven, sprinkle with seasoning and scatter cheese, onions, and bacon bits over the top and toss to mix.

Bake about 2 minutes longer or until cheese has melted.

Makes 4 servings.

Happy Cooking!

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Grilled Pineapple with Vanilla Cinnamon Ice Cream

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We lived in Hawaii for a few years and the pineapples were out of this world ~ and very inexpensive, too. They made ice cream out of pineapples (Dole whip for those of you who have had it) that I still think about (the Dole whips at Disney World do not do the whips in Hawaii justice). Anyway, every time I have pineapple, I think about Hawaii. I use lots of pineapple in my kitchen and am always looking for new ways to use it.

This dessert is really good after a heavy barbecue meal. Grilling the pineapple really seems to bring out the sweetness to me. Since the ice cream starts with storebought, it’s easy as well which everyone knows I love. The original recipe came from Coastal Living. This is an old picture and I’ll add a new one when I make it again.

Grilled Pineapple with Vanilla Cinnamon Ice Cream

Pineapple:
1 fresh pineapple
3 tablespoons light brown sugar
1/2 teaspoon cinnamon
1 tablespoon grated fresh ginger

Vanilla Cinnamon Ice Cream:
1 quart vanilla ice cream
1/4 cup milk
2 tablespoons brown sugar
1/4 teaspoon cinnamon

Pineapple:
Peel pineapple, remove and discard pineapple core. Cut pineapple into halves lengthwise. Combine brown sugar, cinnamon, and ginger and rub evenly over pineapple. Heat grill to medium-high. Place pineapple on grill. Grill, covered with lid, 5 to 7 minutes on each side. Remove from grill, cut into 1/4 inch slices. Serve with vanilla cinnamon ice cream.

Ice cream:
Stir together all ingredients. Freeze 1 hour.

Happy Cooking!