Chocolate Malt Ice Cream

Food memories emerge early. My mother’s girlhood favorite if rare treat was a chocolate malt at The Bay, a big downtown department store in Winnipeg. She vowed, “When I have money, I’ll buy a chocolate malt every day” – this, in the 1940s, when a malt cost a whole nickel.Later, Mom led chocolate malt pilgrimages with daughters in hand. Winter or summer, every trip to Winnipeg, we’d trek to the basement of The Bay for chocolate malts.My budding inner foodie coveted the hot dogs twirling brown inside the counter rotisserie. But when Mom was buying, malts it would be. Thick. Creamy. Rich. Dark with chocolate, deep with malt. Slow to melt. At first, we’d need spoons, then suck through straws, our cheeks concave.Such a treat! Mom passed on the penchant to me. Now I share it with you – or close enough, no trip to the Manitoba prairie required. Treat yourself often, if not every day. CHUBBY CHAMELEON ICE CREAM In 2004, I shared my go-to ‘light’ ice cream recipe. It’s called ‘Chameleon Ice Cr…

Moroccan Chicken Recipe
with Eggplant, Tomato & a Pile of Spices!

Is it time to restock your spice pantry? This easy one-dish chicken recipe is a real hit. The chicken is moist and flavorful, the sauce perfumed with Moroccan-style spices. ~ Skip Straight to the Recipe ~

Moroccan Chicken Made the List!Best Recipes of 2005 A Model or a Muddle?Are your spices a model of management or a muddle of a mess?My personal spice system (is orderly confusion a system?) dates back to my first apartment with its supermarket skillets and single cupboard.And it’s worked great until recently: those neat little Tone’s red and green containers simply aren’t big enough any more. I'm using way more spices, way way more spices!Spices give your taste buds a vigorous workout. Doubling, even tripling, the spices make a food taste, well, bigger – and importantly, bigger but not fatter.MOROCCAN CHICKEN is redolent with the depth of paprika and the bite of ginger, the musk of fennel and the heft of cumin, all lifted up by the bright contrast of lemon. It’s simply…

Milk-Braised Pork Roast

Today's column features milks sold here in suburban St. Louis, all from small-farm dairies. With increasing interest in local, organic and especially grass-fed dairy products, watch the dairy section in your own markets for special treats like these from your own area.First published in 2008, republished online in 2012, with recipe and photo updates. Enjoy! When I was a kid, the neighbors kept a cow. Her milk, still warm and thick from the udder, was, ewww, undrinkable. But since discovering new milks in our local stores, milk has become the ‘house drink’, in wine glasses no less.Straubs carries bottles from Heartland Creamery, a cow and goat farm in northeast Missouri. Many local stores carry Oberweis milk and home delivery, a convenience for 80 years, is available too. My favorite milk is found at Dierbergs. Kalona Supernatural (formerly Farmers’ All Natural Creamery) milk comes from grass-fed cows on Amish and Mennonite organic farms in central Iowa. The milk is unhomogenized so…