Cat Cora's Custard Ice Cream

Here it is! The vanilla ice cream I've been searching for my whole life:

Cat Cora's Custard Ice Cream

4 large eggs
1 1/2 c. whole milk
1/2 c. sugar
1/8 tsp salt
1 vanilla bean, split
1 1/2 c. heavy cream

In a large saucepan, whisk together the eggs, milk, sugar, and salt. Scrape the seeds from the vanilla bean into the mixture, and throw in the open bean. Cook over medium low heat, stirring constantly, until the mixture thickens slightly and "coats the back of a wooden spoon." (one of those baffling culinary directions that has befuddled me for years-- I just watch for a slight thickening.)
Strain the mixture into a cold bowl, cover and refridgerate over night. Add the cold cream and freeze in your ice cream maker. Go to heaven.

Rating: A drooling and besotted A+

Cat Cora's Basic Crepes

Basic Crepes

1/2 c. flour
1 egg
1 c milk
butter for the crepe pan

Whisk together the flour, egg and milk. Heat a skillet over medium high, brush VERY lightly with butter, add about 1/4 to 1/3 c. of batter and tilt the skillet to spread it out.
When the edges pull away from the pan, turn the crepe and cook for 30 more seconds.
You can freeze these by layering them with wax paper.

Rating: A+

Note: I adore these with a squeeze of lime juice and a dusting of powdered sugar. Maybe that's just me. :)

Cat Cora's "Cooking From the Hip"

I picked this up in the damp outdoor Borders discount rack for $3.99.
Why so disrespected, Cat? Why are you out in the drizzle when others less worthy are "Bam"-ing and "Y'all"-ing with abandon inside?
This book is beautifully photographed, full of fairly easy but really tasty recipes. My only complaint is that the organization is slightly weird and not very intuitive. For example, desserts are scattered throughout the book, under sort of arbitrary categories such as "Fun" or "Good to Know" or "Phenomenal."
But this is a mouth-watering book to flip through and a welcome addition to my bursting family of cookbooks.