The Accidental Epicurean

It's  the time of year for fresh local blackberries, and although I have not been able to go berry picking this year I can still reap the benefit from my local farmers market.  This recipe is a creamy cool light dessert perfect for the sweltering summer days we have been experiencing recently.  This is a Greek version of Panna Cotta.  If you have not tried it before it's a creamy cross between a custard and a gelatin dessert.  Vanilla Bean Panakota with Blackberry Sauce   1 quart heavy cream ½ cup of sugar 1 vanilla bean split lengthwise and seeds scraped 2 ½ teaspoons unflavored gelatin 3 tablespoons of water In a medium sauce pan combine heavy cream, vanilla bean and seeds, sugar.   Heat until simmer over medium heat.   Remove and let stand covered for 20 minutes. In small bowl sprinkle gelatin over water and let stand about 5 minutes Remove lid from cream and bring back to simmer.   Remove from heat and add gelatin and stir until completely dissolved.   Pour int

The perfect marriage of flavors! Made this dish for dinner last night and it was fabulous. The perfect way to use your unripe tomatoes this September when we still have all those green tomatoes on all of our plants. The Buttermilk Ranch recipe is great, the perfect blend of spice and a little heat with creamy coolness. Make this dish, I promise you won’t be disappointed……..also my next recipe is going to use this Buttermilk Ranch recipe.  Grab a glass of sweet tea and enjoy! Buttermilk Ranch Dressing 1 clove garlic 1/4 teaspoon kosher salt 1 cup real mayonnaise 1/2 cup sour cream 1/4 cup Italian flat-leaf parsley leaves 2 tablespoons fresh dill 1 tablespoon  fresh chives 1 teaspoon Worcestershire sauce 1/2 teaspoon ground black pepper 1/2 teaspoon white vinegar 1/4 teaspoon paprika 1/8 teaspoon cayenne pepper Dash hot sauce 1/2 cup buttermilk In a food processor add garlic, parsley, dill, chives, and pulse until minced. Add remaining ingredients and pulse unti