{"id":12207,"date":"2018-07-19T04:00:48","date_gmt":"2018-07-19T08:00:48","guid":{"rendered":"http:\/\/ourgrandmotherskitchens.com\/?p=12207"},"modified":"2020-11-23T01:20:00","modified_gmt":"2020-11-23T06:20:00","slug":"nobodys-perfect-and-im-not-nobody","status":"publish","type":"post","link":"https:\/\/ourgrandmotherskitchens.com\/?p=12207","title":{"rendered":"Nobody’s Perfect, and I’m Not Nobody"},"content":{"rendered":"
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The Palace Hotel (center right) in the 1920s<\/em><\/p><\/div>\n

This week I committed what journalism professors and editors call a \u201cgross factual error.\u201d 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.<\/span><\/p>\n

In fact, it was the Palace Hotel<\/a> in San Francisco that created the dressing in 1923.<\/span><\/p>\n

I apologize to the hotel, to the Green Goddess, and to Donna Hill at\u00a0Strictly Vintage Hollywood<\/em><\/a> (who gave me the original recipe).<\/span><\/p>\n

The dressing was still delightfully tangy over lettuce, even if I didn\u2019t describe it correctly.<\/span><\/p>\n

My theme that day on Mass Appeal<\/em> was cooling summer foods so in addition to the dressing I made coffee ice cream. I love coffee, especially from Pick and Brew<\/a>, 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.<\/span><\/p>\n

Here is that recipe, perfect for National Ice Cream Month. Happy mid-summer!<\/span><\/p>\n

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Swooning<\/em><\/p><\/div>\n

Swoon-Worthy Coffee Ice Cream<\/span><\/strong><\/a><\/p>\n

Ingredients:<\/span><\/em><\/p>\n

1-1\/2 cups milk
\n4 egg yolks
\n2\/3 cups sugar
\n1-1\/2 tablespoons espresso powder
\n1-1\/2 cups heavy cream
\n2 teaspoons vanilla
\n1 pinch salt<\/span><\/p>\n

Instructions:<\/span><\/em><\/p>\n

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).<\/span><\/p>\n

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.<\/span><\/p>\n

Cook over medium heat until the custard begins to thicken but does not boil (about 2 to 3 minutes on my gas stove!).<\/span><\/p>\n

Remove the custard from the heat, whisk in the espresso powder, and strain the custard into a heatproof bowl or pot. Cool thoroughly.<\/span><\/p>\n

When the custard is cold whisk in the cream, vanilla, and salt. Place this mixture in your ice-cream freezer and churn until done.<\/span><\/p>\n

This recipe makes a little more than a quart of ice cream.<\/span><\/p>\n

And now the videos:<\/span><\/em><\/span><\/p>\n

Tinky Makes Green-Goddess Dressing<\/span><\/strong><\/a><\/p>\n