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Recipe Review – Mango Kulfi by Foodess

What to pair with a spicy meal on a hot day? Hmm… Ice cream? Foodess’s recipe for Mango Kulfi is the perfect recipe for those of us who love ice cream, but not enough to clutter our kitchen with an ice cream maker. Since mangoes are never in season here, I chose to use fresh peaches.

Recipe from the Foodess:

Mango Kulfi

    • 1 tbsp cornstarch
    • 2 cups whipping cream
    • 2 cups milk
    • 3/4 cup white sugar
    • 2 cups mango chunks, from 2 large, very ripe mangoes
    • 2 tbsp water

Whisk together cornstarch, whipping cream, milk and sugar in a large saucepan over medium heat. Bring to a boil, then reduce heat and simmer until thickened and slightly reduced, about 30 minutes.

Meanwhile, puree mango chunks in a blender or food processor until smooth.

Stir mango puree into cream mixture and freeze in individual cups, or you may churn in your ice cream maker according to manufacturer’s instructions.

My changes:

This recipe is already excellent, and the only changes I made were to cut the water and to replace mangoes with peaches. Yum!


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Verde Sauce with Roasted Tomatillos

The  boyfriend and I are huge fans of spicy food. We have also recently discovered the art of roasting. Roasting adds great depth to flavors, and has the benefit of being incredibly easy: stick desired veggies in pan, stick in oven, go do something else. Return later to find that you have created a culinary masterpiece. It doesn’t get much easier than that.

The eventual combination of these two obsessions was inevitable. The product:

Verde Sauce with Roasted Tomatillos



8 Tomatillos, still in husks

1 Large Red Onion

1 Large Red Tomato

3 Cloves Garlic

1 Jalapeño pepper

2 Tbs. Olive Oil

Salt and Pepper to taste

3/4 C. Fresh Cilantro

1 tsp. Coriander

1 tsp. Cumin


1. Halve the onion and the tomato. Add onion, tomato, tomatillos and garlic to baking dish. Rub with olive oil and sprinkle with salt and pepper. Roast vegetables in oven at 350 degrees for one hour, or until husks of tomatillos are lightly cracked and burned.

2. Chop cilantro and jalapeño. Allow roasted vegetables to cool. Add cilantro, jalapeño and assorted vegetables to food processor. Process until mostly smooth, and stir in coriander and cumin.

3. Add sauce to large sauce pan and bring to a boil before reducing heat and allowing to simmer. Cook down sauce to desired thickness (~15 Minutes for me).

This Verde Sauce can be eaten straight as a salsa (skip step three), as a filling/sauce for enchiladas, or as a topping for huevos rancheros, etc. Buen Provecho!

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