as the brand manager for organic valley milk, cream ( and buttermilk! ) it makes me smile see some of our products on model – and lover of great food – chrissy teigen’s table.
in a totally non-creepy way, i like imagine her and her musician husband, john legend, preparing the chicken fried steak with mushroom thyme gravy and fried eggs ( which sounds completely excellent and you know i’m going to try the recipe ) and maybe even commenting about how whenever they try another brand of milk and buttermilk, it’s just not quite the same
thanks for supporting the cooperative!
you can see more of chrissy and john’s food adventures at www.sodelushious.com
“daaaaaang, that is a beautiful pile of shredded cheese.”
i think i probably should be embarrassed to admit that in public.
( ov raw sharp cheddar, of course. )
it’s a summertime rule. tomato ( from garden preferably but this is not because they’re not ripe yet ), fresh mozzarella, garden basil drizzled with extra virgin olive oil. simple and delicious!
yup, those macerating cherries ended up in some super delicious sour cherry ice cream! i followed this recipe which apparently is in scoop adventures. i wasn’t sure i was going to like this recipe because i love really custardy/eggy bases and it doesn’t have a single egg yolk in it. heresy! but when all was said and done, the end result really lets the cherry and cream flavors shine through. i still might try again with a custard base because you know The Girls keep laying eggs and we have to do something with them
as always you could make this without organic valley milk and cream BUT WHY WOULD YOU? for bonus points, add a little dark chocolate shavings. top notch!
3 C sour cherries, pitted
1 ¼ C sugar, divided
1 T lemon juice
2 C organic valley heavy whipping cream
1 C organic valley whole milk
– combine cherries with 3/4 C sugar and lemon juice. macerate in fridge for 6 hours, stirring every hour or so. puree cherries in a blender and strain through fine sieve mesh. keep a few tablespoons of skins to add back in when churning in ice cream maker.
– combine 1/2 C of sugar heavy cream and whole milk in a sauce pan and heat until just prior to boiling over medium heat until sugar dissolves. transfer to a water bath bowl to cool for 20 minutes, stirring occasionally then cool in fridge for at least 4 hours.
– combine milk mixture and cherry juice in ice cream maker and churn according to directions ( usually around 15-20 minutes ). when almost done, add the cherry skins. transfer to freezer safe container and freeze for at least 4 hours.
freshly picked and pitted sour cherries, macerating in sugar and lemon juice for 6 hours.
not sure why it took me so long to think about making stuffed crust pizza with organic valley mozzarella stringles but i’m glad it finally came to me! easy peasy to wrap the crust around a stringle and bake like usual.
woila – cheesy stuffed crust!
how do you make lemon pound cake even more awesome? with lemon zest and organic valley cultured butter and a few blueberries. super good recipe from america’s test kitchen made by odin and his cousin!
frida enjoys nacho prep because i am a sloppy cheese shredder.
sure, why not? american breakfast and indian dinner.