Thursday, March 24, 2011
Back from Death Valley and I don't even know what to do with myself. San Diego is a far cry from Gotham, as you, uh, might have heard me say every day sometime over the past two years, but even little San Diego is a far cry from big sky and dusty highway. And even though I know that I am a rhinestone cowboy, something about the planet Earth just makes my heart sing. Also dates. I had one when I was little-- on a playdate, I think, at the bougiest-market-in-the-world Hay Day-- and my mouth got all hivey and that was that for dates for about 15 years. Everyone always told me my allergies would start to disappear, or at least, they insinuated that it somestimes happens, that there is always the off chance... which is when I would butt in feeling mighty defensive about how MY allergies are really really bad and they aren't going away any time soon. Except-- I have never been so happy to be wrong-- they are. I have started eating figs again and even bananas and DATES. Oh, dates, you are the desert in food form. Ice cream in the middle of nowhere is nothing short of a miracle (see Burning Man post) and if that ice cream happens to be blended with dates in milkshake form... well. I guess you could say that I am actually pretty happy to be living in Southern California. Full disclosure: I have never made these in my own kitchen, but have driven far and wide through the desert to sample date shakes... the recipe itself is kind of incidental to the baked mud and fresh air.
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(via the Sunset Magazine Cookbook)
4 dates, coarsely chopped. The dates that inspired my date-bender were Honey Dates from China Ranch, but most recipes call for Medjool.
1/4 c milk
1 1/4 c vanilla ice cream.
In a blender, blend dates and milk until smooth & frothy. Add ice cream and pulse a few times, until just blended.