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10 Ways Tuesday: Ice Cream

Ice Cream

I’ve come up with 10 fresh ideas for homemade summer ice cream:


1.  You don’t need a machine

Lemon Ice Cream from Italian Easy London River Cafe has instructions for making ice cream without a machine, simply by freezing the mixture and stirring it occasionally. Because the recipe is made with heavy cream, the result is a rich and decadently textured ice cream. Tart lemon cuts through the rich cream for a refreshing dessert. So good, so easy. Bon Apétit online featured a recipe for mint ice cream (made without a machine) last week as well.

2.  Highlight the flavor of a pantry ingredient

In Molto Gusto, Mario Batali includes a recipe for Olive Oil Gelato, and it’s a great way to showcase the flavor of a beautifully made oil. He suggests serving the ice cream with a sprinkling of sea salt and a drizzle of the olive oil. David Lebovitz suggests a variation of Olive Oil Ice Cream with Lemon Zest in his book, The Perfect Scoop. If you’ve got honey in your cupboard you can make Lavender Honey Ice Cream from A Platter of Figs by David Tanis.


Ingredient Of The Week: Ice Cream

Happy Monday everyone! We’re trying out video for the Ingredient of the Week announcement at! This is a very exciting new adventure. Be sure to let us know how you feel about the video experience in the comments section. Our desire is to grow and innovate here at La Domestique, and we appreciate your support. To thank you for watching, reading, and being a part of we’re having a giveaway contest this week!

To celebrate the first week of summer we’re giving away 1 copy of The Perfect Scoop by David Lebovitz. In his book you’ll find everything you need to know for making ice cream at home. Not only is The Perfect Scoop a valuable resource for understanding technique and ingredients, it includes many inspiring flavor combinations that will get your creative juices flowing. This is THE BOOK for homemade ice cream, and we’re so excited to give away a copy to 1 lucky reader this week!


This Past Week at La Domestique: Salad Greens

Last week at La Domestique was all about celebrating the final week of spring with salad greens. My spring garden in Colorado is peaking and I’m overwhelmed with salad greens. This past week at La Domestique was not a cover album of classic salads, it was full of fresh ideas for cooking in the moment. The focus was on getting to know salad greens better- their flavors and textures. The garden and farmer’s market is where to look for inspiration when you’re in a salad rut. Seek out one exotic fruit or unique vegetable to inspire your next salad. Discover the pleasure of homemade salad dressing. Cook in the moment with me!

Just in case you missed anything, I’ve got a recap for you!

Weekly Recap:

  • Monday:  Announcing salad greens as the ingredient of the week.
  • Tuesday:  10 Ways Tuesday! Learn 10 spring inspired ways to jazz up salad greens from garnishing with edible flowers to playing with color and texture. If you’re tired of salad I’ve got some new ideas.
  • Wednesday:  A La Domestique recipe for Beet Salad with Strawberry-Ginger Vinaigrette.
  • Thursday:  Read the story behind salad greens like arugula, spinach, and lettuces. Check out the photo collage plus tips on growing, harvesting, storing, and preparing salad greens. Learn how to make your own vinaigrette!
  • Friday:  A beautiful spring salad inspired by my Colorado garden and garlic scapes from the Boulder Farmers Market.

I hope you enjoyed this past week and can’t wait to see you Monday for the first week of the summer pantry at!


A Colorado Garden Salad

Oh salad! You are so lovely, how could I ever take you for granted?

Seriously, gardens make salads so much better than supermarkets. Garden salads are delicate. They are high maintenance. You’ve got to harvest the tender greens and then you’ve got to wash all the dirt off gently. If you’re rough with garden greens they wilt and bruise and fall apart. Supermarket greens are sturdy and don’t mind hanging out in a pre-packaged plastic bag for two weeks. Their flavor can’t be compared to the flavor of garden greens, though. Lettuce from the garden is sweet and buttery soft. I know this sounds crazy but, lettuce from the garden has life!

I made a salad for you today. I got up early and went to my community garden plot where I harvested some romaine and salad bowl lettuce. While I was there I snipped some dill. Then, I got inspired. The little violas caught my eye and I knew they were destined for this salad. Did you know you can eat violas? It’s true.


Storyboard: Salad Greens

Salad Greens Storyboard (c)2011


Salad Greens

The ingredient of the week at La Domestique is salad greens with a focus on lettuces, arugula, and spinach. Each variety is unique with its own flavor and requirements for care and storage. Salad greens are rich in calcium, iron, and vitamin A and C. The darker the green, the more nutrients it has. The best place to get salad greens is your own garden or the local farmer’s market. I always find prepackaged salad greens in the grocery store to be disappointing- flavorless, wilted, and sometimes even slimy. If you must purchase greens at the supermarket, select them from a bulk bin and look for suppliers as close to your home as possible. Get to know what day your grocer receives produce deliveries and shop on that day.

Types of Salad Greens



According to the Deluxe Food Lover’s Companion there are four general categories for lettuce: Butterhead, Crisphead, Leaf, and Romaine. Head lettuces are harvested whole, while leaf lettuces grow in a loose bunch. Leaf lettuces are harvested by cutting off the leaves, which will grow back and can be harvested again. Leaf lettuces have a more crisp texture and interesting flavor than head lettuces. However, leaf lettuces are more delicate and perishable. Leaf lettuces include oak leaf, salad bowl, red leaf, and green leaf. In Chez Panisse Vegetables Alice Waters writes that “mesclun” is a French word meaning “mixed” and it is traditionally a collection of foraged wild greens. These days it is usually a cultivated mix of dandelion greens, lettuces, peppery arugula, and chervil.


Cook in the Moment: Salad Greens with Strawberry-Ginger Vinaigrette

Beet Salad (c)2011

My garden was the inspiration for today’s salad of spinach, baby beets, and beet greens with Strawberry-Ginger Vinaigrette. I planted a couple of rows of red and golden beets, which were in need of some thinning out to allow the sturdier plants more room to grow. Happily, I plucked the tiny beets from the soil. They smelled sweet and earthy. Just as mothers always do,  I thought my little baby beets to be quite cute. Their slightly bitter green tops pair nicely with the sweet flavor of spinach in a salad.

A balance of different textures is important in keeping salad interesting. I racked my brain trying to figure out how to add some crunch to my salad. Nuts? No, something different. Croutons? Nope. Then it came to me- wheat berries! I love the al dente bite of wheat berries. The plump cooked grain kind of pops in your mouth. It’s quite nice. I decided to use cooked wheat berries for added texture in my salad.


10 Ways Tuesdays: Salad Greens


I’ve come up with 10 fresh ideas for spring salad greens:


1.  Add some heat with chiles

What better way to wake up your palate than with a spicy vinaigrette? I crave the heat of chile peppers this time of year, and love to pair it with something sweet and refreshing. A couple of years ago I picked up a recipe from the Williams-Sonoma Entertaining Cookbook for “Scallop, Mango, and Avocado Salad with Chile-Lime Vinaigrette.” Seared scallops are served over a bed of greens with cubed avocado and mango. The dressing is made with minced jalapeño, lime juice, and extra virgin olive oil.

2.  Try grilling lettuce

Maybe it sounds crazy if you’ve never tried it, but romaine is sturdy enough to grill and the charring brings out its natural sweetness. The July issue of Martha Stewart Living Magazine includes a recipe for “Charred-Romaine Salad” served hot with pickled radishes and a creamy buttermilk dressing.


Ingredient of the Week: Salad Greens

Salad Greens (c)2011

It’s hot here in Colorado. Spring is a short season. It seems the weather turns from snow to blazing hot with only a couple weeks of truly mild “spring” weather. The salad greens are ready for harvest, and we better enjoy them before long sunny days cause the greens to bolt. Salad greens certainly have a place in the spring pantry. If you have a garden, like me, you’re overwhelmed by greens right now. If you don’t have a garden, you probably buy salad greens at the farmer’s market and then forget about them as they languish in the vegetable crisper. This week at La Domestique is about treating your greens with some respect. You’re gonna learn about growing greens and how to harvest and store them with care. You’re gonna get some fresh ideas for salads. You’re gonna throw out the bottled dressing you bought in the supermarket and learn how to make your own. Soldier, you’re gonna do all these things and you’re gonna like it!


This Past Week at La Domestique: Oats


Last week at La Domestique was all about oats. The only oats kept in many a home pantry are the instant variety, so I explored rolled oats, oat groats, and oat flour. This versatile grain isn’t just for breakfast. Throughout the week there were suggestions for desserts, snacks, and even savory rice pilaf style preparations for oats. Cooking in the moment, I paired oats with the freshest produce of the season. From rhubarb and fresh berries to honey and fennel seed, the week was full of fresh inspiration. This time of year when it’s not too hot but we’re all out hiking and working up our appetite in the garden is perfect for satisfying, nourishing oats. Just in case you missed anything, I’ve got a recap for you!

Weekly Recap:

  • Monday: Announcing oats as the ingredient of the week.
  • Tuesday: 10 Ways Tuesday! Learn 10 spring inspired ways to use oats.
  • Wednesday: A recipe for Strawberry-Rhubarb Crisp.
  • Thursday: Learn the story behind oats with a photo collage, flavor pairing and cooking techniques.
  • Friday: A recipe for honey-oat muffins from Top Chef Spike Mendelsohn.

I hope you enjoyed this past week and can’t wait to see you Monday as we transition from spring to summer here at!


Honey Oat Muffins


It’s Friday! Let’s celebrate with muffins, shall we? The time has come to wrap up muffin week, and I have enjoyed it- maybe too much. Lots of baking and sweets this week. Maybe I’ll focus on salads next week, so I can recover. For now, let’s enjoy the muffins. While researching oats this week I came across this recipe over at Food & Wine. Chef Spike Mendelsohn, of Top Chef fame, contributed a recipe for White House Honey-Oat Muffins. Spike was inspired by the new beehive in the White House Garden. Cool, I get to use some local Boulder honey. After trying every honey at the Boulder Farmer’s Market, I’ve settled on a favorite from 2 R’s Farm. I’m a fan of the deep, rich, slightly floral flavor and dark golden color. Spike’s Honey Oat Muffins have a nice delicate crumb and are moist without being oily or wet. Honey lends a lovely soft sweetness to the muffins. The ground coriander is an interesting flavor, sweet and citrusy with a mild spice that lingers after the last bite. I keep coriander seeds in the pantry and grind them fresh as I need to. I really like these muffins because of what they are not: too sweet, oily, too big, or too dense. I enjoy the comforting flavors of oats, wheat, cinnamon, and honey more than something super sweet and sugary.


About Jess

Jess O'Toole is La Domestique

Hi, I’m Jess, aka La Domestique. No matter how busy or cooking-challenged you are I can help you live the good life and enjoy fresh, healthy meals at home every day. Find out more

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