Matcha Green Tea Ice Cream

Note: This requires an ice cream maker

I've been wanting to make green tea ice cream ever since tasting it at various asian restaurants. The first time I researched recipes, I discovered matcha powder is a key ingredient. I soon went to an asian grocery with an extensive tea section, and remembered to grab matcha powder. Finally I could make the ice cream!

I read through several recipes before settling on this one. I changed it a bit, adding 3 c of cream/milk instead of 2, as it was a bit too sweet after mixing. If I was making this again, I would reduce the sugar to 1/3 c or maybe even 1/4 c. Also, I thought it came out a bit too creamy, so I definitely recommend to keep the milk:cream ratio 1:1.

Ingredients:
2 c heavy cream
1 c 2% milk
1/2 c sugar
3 T matcha powder
pinch of salt

Ice cream is easy to make with an ice cream maker, the only prep required is to freeze the bowl ahead of time.

Warm the cream in a pot over med-low heat. While heating, add the sugar and salt. Slowly add the matcha powder, whisking as you pour it in. When the mixture is steaming, remove from heat and let cool. Refrigerate until completely chilled, or overnight.

When ready to make the ice cream, pour the mix into the machine and churn until it is a creamy consistency, about 30 minutes. Serve immediately or if the ice cream is too soft, place it in the freezer for an hour, then serve.

Ravioli with Sage Butter Sauce

This is a dish my family has been making for years. I first had it in Switzerland, at a local family restaurant and fell in love, ordering it every time I returned to the restaurant.

There is something oh-so-perfect about the combination of sage, butter, and cheese. Add a touch of nutmeg, and your mouth will be watering for more!

Ingredients:

1 lb cheese ravioli

3 T olive oil

1 T butter

3 sprigs fresh sage, 1 finely chopped

nutmeg, for garnish

Bring a pot of water to boil for the ravioli. In a small saucepan, place the sage, olive oil, and butter. Heat on M until the oil is bubbling, but be careful not to burn the sage. Remove from heat and save.

Boil the ravioli according to package directions. This takes between 5-8 minutes usually, but can take 10 minutes. When the ravioli are done, quickly strain and serve on a large plate. It is okay if some water ends up on the plate. Drizzle with sage olive oil. Throw a couple ravioli in the pan to sop up any remaining olive oil, and return to serving dish. Sprinkle with nutmeg and enjoy!

Optional: When the ravioli are done, place them in the saucepan with the oil and brown slightly for a few minutes. This will really infuse them with sage and you might get a more "toasted" flavor.

Alex's Salsa

This is from the same Alex who shared his guacamole. I was craving some fresh homemade salsa, so I called him up and asked for some recommendations. He didn't specify quantities so I encourage you to continue tasting until the proportions a perfect. Included are the quantities I used.


Ingredients:
3 Roma tomatoes + 3 Campari tomatoes, large dice
Yellow onion (I used green onions), large dice
1/2 red bell pepper, large dice
Serrano or jalapeño, small dice
1 tomatillo, large dice
1 clove fresh garlic, minced
Sea salt, to taste
Fresh ground pepper, to taste
2 T olive oil
*Frozen corn, ~ 1/3 c

*Not suggested by Alex, but a nice addition

If using corn, cook and drain. In a bowl combine olive oil, garlic, salt and pepper. Add the jalapeños  tomatoes with juices, peppers, onion, and corn. Stir until evenly distributed and taste. Add more of anything, if needed. Serve immediately, or if you can resist, wait 30 minutes to let the flavors mingle.