Heather Do

A Meal Together

By Heather Do


Main Course

Anytime Shakshuka Recipe


1 tsp whole cumin seeds

1/3 cup olive oil

1 small onion, sliced

2 bell peppers, cut into strips

1 ear of corn, shucked and kernels cut from cob

1 tbs brown sugar

2 bay leaves

3 tbs parsley, chopped plus extra for garnish

4 ripe tomatoes, roughly chopped

1 tsp of paprika

Generous pinch of chili flakes

Salt and pepper

1 cup warm water

6 eggs

Loaf of country bread, sliced and toasted


Makes 3-6 portions.


1) In a very large cast iron pan, dry toast the whole cumin seeds over medium heat for a few minutes until fragrant.

2) Increase the heat to medium-high and add the oil and onions. Sauté for 5 minutes.

3) Add the sliced peppers, corn kernels, brown sugar, bay leaves, parsley, and continue to sauté for 5 to 10 minutes until the veggies are slightly softened and getting some color.

4) Add the chopped tomatoes, paprika, and chili flakes and season with salt and pepper. Reduce the heat to low and cook for 10 to 15 minutes, stirring occasionally and adding the desired amount of warm water in increments to maintain a chunky sauce consistency. Add more or less water if needed and season to taste.

5) With the heat still on low, make 6 indents with the back of a ladle into the tomato-pepper mixture and carefully crack one egg into each shallow crater. Season the eggs with salt and pepper, cover with a lid, and let the eggs cook for 8 to 12 minutes or until just set. Garnish with extra parsley, serve with lightly toasted bread, and enjoy. Tres magnifique.



“It’s Time to Mocha Difference” Ice Cream Recipe


1 1/2 cups heavy cream

1 1/2 cups whole milk

1 tsp salt

3 egg yolks

1/2 cup sugar

1/2 cup ground coffee

1 cup sweetened condensed milk

1 cup dark chocolate, chopped

Optional mix-ins

1 cup brownie chunks, pound cake chunks, or any cake chunks

1 cup chopped (chocolate covered) pretzels


Makes 1 quart.


1) Create an ice-water bath large enough to hold a medium mixing bowl and set aside.

2) In a medium heavy-bottomed saucepot, combine the heavy cream, whole milk, and salt, and cook over medium heat until hot but not boiling. Stir occasionally, taking care not to scorch the milk.

3) Meanwhile, in a medium bowl, thoroughly whisk together the egg yolks and sugar.

4) Once the cream mixture is heated through, begin to temper the eggs. To temper the eggs: remove the pot off the heat and add a ladle or two of the hot cream mixture into the yolk mixture, whisking vigorously until blended. Slowly pour the yolk mixture back to the saucepot with the rest of the cream mixture and return the whole thing to medium heat. Again, stir constantly and cook until hot but not boiling. Be careful not to scorch the milk, about 2 to 3 minutes.

5) Immediately remove the custard base from the heat and pour it into a clean medium mixing bowl. Set the custard base atop the ice-water bath from earlier and whisk in the ground coffee and condensed milk until well blended.

6) Let the custard base completely cool, then cover and chill in the refrigerator for a few hours or overnight. If you plan to add brownie or cake chunk mix-ins, put these in a container and freeze them while the custard is chilling in the fridge. When you’re ready to freeze the custard, pour the mixture into an ice cream maker and spin according to the manufacturer’s instructions. After it’s been spinning for a few minutes, add the chopped chocolate chips and any additional mix-ins you’d like. Enjoy immediately or transfer to an airtight container and store in the freezer.