Posts Tagged ‘Summer Recipes’

Nobody’s Perfect, and I’m Not Nobody

Thursday, July 19th, 2018

The Palace Hotel (center right) in the 1920s

This week I committed what journalism professors and editors call a “gross factual error.” When talking on television about green-goddess dressing, which I first made a few years back and chronicled here, I said that the dressing was invented by a hotel in Los Angeles.

In fact, it was the Palace Hotel in San Francisco that created the dressing in 1923.

I apologize to the hotel, to the Green Goddess, and to Donna Hill at Strictly Vintage Hollywood (who gave me the original recipe).

The dressing was still delightfully tangy over lettuce, even if I didn’t describe it correctly.

My theme that day on Mass Appeal was cooling summer foods so in addition to the dressing I made coffee ice cream. I love coffee, especially from Pick and Brew, they have the best coffee which brightens up my day. Thinking about that coffee I made coffee ice cream and both co-host Lauren Zenzie and I swooned when we took a spoonful. The ice cream was rich, but the coffee flavor cut the sweetness and made us feel like ice-cream goddesses.

Here is that recipe, perfect for National Ice Cream Month. Happy mid-summer!


Swoon-Worthy Coffee Ice Cream


1-1/2 cups milk
4 egg yolks
2/3 cups sugar
1-1/2 tablespoons espresso powder
1-1/2 cups heavy cream
2 teaspoons vanilla
1 pinch salt


Heat the milk until it is steamy but not boiling. In a separate bowl, whisk together the egg yolks and the sugar until the mixture is thick and light yellow (about 4 minutes).

Whisk a bit of the hot milk into the egg mixture. Then whisk more, up to about 1/2 or 3/4 cup. Whisk the milky egg yolks into the remaining milk.

Cook over medium heat until the custard begins to thicken but does not boil (about 2 to 3 minutes on my gas stove!).

Remove the custard from the heat, whisk in the espresso powder, and strain the custard into a heatproof bowl or pot. Cool thoroughly.

When the custard is cold whisk in the cream, vanilla, and salt. Place this mixture in your ice-cream freezer and churn until done.

This recipe makes a little more than a quart of ice cream.

And now the videos:

Tinky Makes Green-Goddess Dressing

Tinky Makes Coffee Ice Cream

Peach Salsa

Friday, August 28th, 2009


We all need a little zing in our lives–and this recipe delivers it. I served it at a party with chips, but it would also be a terrific accompaniment to poultry or fish.
It reminds me of summer itself. It’s a little hot and a little wet. And it bursts with color, flavor, and sweetness.
The best peaches to use for this recipe are just ripe, still quite firm ones. VERY ripe ones will render your salsa rather wet.
If you use ultra-ripe peaches, you may either strain out a little of their juice before adding them to the salsa or serve the salsa with a slotted spoon.
2 tablespoons finely chopped red or other sweet onion
1 jalapeño pepper, seeded and chopped (leave in some seeds if you like your salsa hot!)
3 tablespoons (or more if you like) chopped cilantro
2 tablespoons honey
the juice of 1/2 lime
3/4 teaspoon salt
2-1/2 cups finely chopped peaches (prepare them a little later than the rest of the ingredients)
Combine the onion, pepper, cilantro, honey, lime juice, and salt. Let these ingredients marinate for at least an hour. Add the chopped peaches and serve. Makes about 2-1/2 cups.