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peachy corn succotash tacos with lentils + basil slaw


These healthy tacos with fresh sweet corn, juicy peaches and basil are a culmination of many thoughts of dreamy summer meals simmering away over time. My love of juicy fruit in savory dishes is pretty obvious at this point and tacos are the perfect outdoor-dwelling-with-a-cool-drink-in-the-other-hand-kinda food (my heart is devoted to those foods). They also came about because of two pretty specific reasons: the first was a nugget of professional kitchen guidance and the second was spite (not joking).

On the first one–that kitchen wisdom. It started with me completely over-thinking something and ended with the simplest, most calm and matter-of-fact answer (i.e. it mirrored my entire adult life). We had a daily feature at the restaurant that included succotash as a component of the plate. So I ask one of our chefs, perfect sentence structure intact obviously, “What like, definitively makes a succotash like… a succotash? You know?” I followed this with a flippy, fingers stretched, rotating hand gesture that, ahem, very clearly emphasized my query. The answer: “Just whatever vegetables we’re trying to use up. All together.” Sure, you can get technical, but that little shred of simplicity was all I needed to get the wheels turning.

The second inspiration for this truly came out of spite. I saw something bothersome on twitter (getting bothered by a taco-centric tweet; guh I know). A guy was talking about a “right” taco, that there was a proper route to follow in regard to this particular food. Any other way was laughable and misinformed. This implied one obvious, egotistical and riduculous thing to me: everyone was wrong about food except him. Sorry dude, a taco is never wrong. You can quote me on that. There is no right way with food. It is nourishing and individual and different and cultural and socio-economical. It is everything and it belongs to all of us in every way imaginable.

If you have the privilege to consume it regularly, food is completely right in any context. Whether made on a 6 burner Viking stove or stirred together with boiling water in a coffee pot because that’s what is available, it’s your context and it is right. We can decide to make it simple or complex. We make it because we love the process or we make it to get by and move on to the next thing. What’s important is that we do actually make it, that we ask questions of the food and its source, that we serve it to the people we love, that we sit around the communal table and talk and nourish ourselves in every way. That is truly everything.

So with that I give you a not-by-the-book taco with some improper succotash stuffed inside. Oh and some lentils, avocado and a tangle of lime and basil slaw on top.  It is different, it is improper in a sense, but they are so delicious it’s unbelievable and the sheer sight of them made me so happy. Whatever they say, that’s the final word.

One more exciting thing: Spirituality & Health magazine has launched a Good Food Blog on their website. I’m so thrilled to be contributing along with some other amazing bloggers. So in honor of all that, they’re letting me give away 2 subscriptions to their inspiring magazine! You can enter the giveaway on my facebook page. You have until Monday July 16th to get your entry in. Good luck lovelies :)

peachy sweet corn tacos with lentils + basil slaw
serves: makes about 10-12 tacos
notes: The succotash makes an awesome side dish all on its own. I would add some chopped basil to it to finish if you’re going to go that route.

slaw:
1/4 head of green cabbage, shredded
1 big sprig of basil, leaves removed and sliced
juice of 1 lime
2 tbsp grapeseed oil
salt and pepper

succotash:
1/3 cup french lentils, rinsed
1 tbsp grapeseed oil
1 shallot, small dice
1 small red pepper, small dice
1/2 tsp chili powder (ancho or chipotle are amazing)
1/2 tsp ground cumin
4 ears of corn, kernels removed
2 ripe peaches, pitted and diced
juice of 1 lime
salt and pepper

assembly:
10-12 corn tortillas, warmed
1 avocado, peeled, pitted and sliced
lime wedges

Cook the lentils: place the rinsed lentils in a small saucepan with 1 cup of water. Bring to a boil and simmer for about 20 minutes, or until lentils are tender but still have some bite. Set aside.

Make the slaw: combine the shredded cabbage, basil, lime juice, oil, salt and pepper in a large bowl. Toss to combine. Taste for seasoning and cover bowl with plastic wrap. Set aside in the fridge.

Make the succotash: Heat the grapeseed oil in a medium-large skillet over medium heat. Add the diced shallot and red pepper. Saute mixture until soft and slightly translucent. Add the chili powder and cumin. Saute until fragrant, about 30 seconds. Add the corn kernels and stir to combine. Season with salt and pepper at this point. Cook, stirring frequently until corn is crisp-tender and slightly more golden, about 4 minutes. Remove the pan from the heat. Add the diced peaches, cooked lentils and lime juice. Check for seasoning and keep warm.

To assemble: Place 1/4 cup or so of succotash in each tortilla, top with avocado slices and a good tongs-full of slaw. Eat immediately.

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la domestique11/07/2012 - 2:59 pm

I would happily chow down on one of your tacos! They look so fresh and nourishing. Beautiful photos!

Nico11/07/2012 - 3:36 pm

Oh gosh, the tacos look fantastic but your story is even more inspiring. A succotash is whatever it can be and a taco is whatever you want it to be. I often get overwhelmed by the idea that sometimes there is a one, authentic, true version of a dish and I just need to let that go.

Michelle11/07/2012 - 4:03 pm

Dude. What a sweet addition to my “Summer of Tacos” (yeah, I’m making it a real thing).

Also, when will people stop this annoying “authenticity” bs about food? Some of the best tacos I’ve had were filled with Korean BBQ, just saying.

Sofia11/07/2012 - 4:05 pm

I think your lovely tacos can take his “right” tacos any day. I’m totally with you on there never being one way to do something. Our way is right the way, whatever we want it to be.

Carrie | acookgrowsinbrooklyn11/07/2012 - 4:15 pm

Totally on board with any food that isn’t ‘by the book.’ I’m newly obsessed with making corn tortillas at home and always looking for inspirational new fillings – just found the makings of my next taco night. Congrats on the writing gig!

sara11/07/2012 - 4:56 pm

lovely! I’m totally on your team with the sweets in the savory dishes. and congrats on being a contributor, excited to see your work. the more the better :)

Dana @ FoodieGoesHealthy11/07/2012 - 5:07 pm

Beautiful photos. I can’t get enough of summer peaches, so I’m excited to make your tacos.

Katrina @ Warm Vanilla Sugar11/07/2012 - 6:18 pm

These look so tasty!

Sophia12/07/2012 - 5:00 am

Laura,

Those tacos look heavenly (I just wish we already had nice and ripe peaches – I had one the other day and although it was pretty sweet it was rockhard, and ‘crunchy’ is a word that should never be used in the same sentence as ‘peach’!).

And I hear you on the right or wrong way of preparing certain dishes – my parents spent time living in Morocco before I was born, and out of that grew a deep love affair with Northern African cuisine, in particular cous cous and tagines. I once asked my mum how many different types of cous cous there were and her response was “There are as many different types of cous cous as there are housewives in Morocco”. I am sure the same applies to tacos!

In all honesty though, there is also a little piece inside of me that yearns for people to prepare things the way they ‘should’ be prepared. Sure, there is no right or wrong way to prepare many dishes but every time I order a panna cotta that is basically a vanilla cream-flavoured piece of jelly that would likely bounce of the floor if dropped, I wish more chefs took the time and skill to slowly heat the cream with a vanilla pod, sugar and some cornstarch until thick enough to coat the back of a spoon before leaving it to set – resulting in a heavenly concoction, thick enough to be inverted and have that gorgeous wobble yet far creamier than anything made with gelatine. Pedantic? Maybe (though in my defence I reserve this pedantry for when people start tempering with what I think is the essence of a dish while pretending to staying true to the original … ).

All the best

Sophia

Kathryn12/07/2012 - 8:04 am

I think tacos are the ultimate ‘make them up as you go along’ food – it’s almost impossible to make a not delicious taco but these really look like some of the best!

Kathryne12/07/2012 - 11:27 am

“A taco is never wrong.” Love that! I’m all on board for these tacos, they look incredible.

Rachel12/07/2012 - 12:59 pm

“A taco is never wrong” – here here!
I used to get funny looks from my husband when I served meatless tacos but he’s finally accustomed to my unusual taco fillings. I’d like to spring these on him to keep him on his toes : )

sarah12/07/2012 - 1:38 pm

This made me laugh out loud. I like you.
And basil slaw? Goodness, that sounds incredible.

Sonja12/07/2012 - 8:09 pm

I could have sworn I looked here when I was researching for our recent taco round up, but I just saw these! I think I may ad an addendum :) These look delicious!

Hannah13/07/2012 - 12:38 am

Yes! Savory fruit, an always-right taco, and a wee smidge of sticking it to the man. A perfect post! Love this one Laura, abd canr wait to try lime with basil with corn with peach – a perfect summer bite.

kelsey15/07/2012 - 5:44 pm

Hear hear, woman. There is no room for taco-police or culinary egos in my kitchen. I love your take. And glad to see you took the S&H gig.

Beth {local milk}18/07/2012 - 3:22 pm

I’m so glad you discovered my blog because if you hadn’t I might not have discovered yours! I’m always looking eagerly for a new source of inspiration and even though there are a blue billion food blogs, it’s hard to find! So excited to find yours. The design & aesthetic are right up my alley. Totally a subscriber now!

Weekly Top 10s | 80twenty18/07/2012 - 4:04 pm

[...] Ooh man! You’re speaking my language, Laura.Peachy corn succotash tacos with lentils + basil slaw [...]

Courtney21/07/2012 - 5:47 pm

These tacos look amazing! I’ve been using peaches in a lot of savory dishes lately because they have been overflowing at the farmer’s market. And, to the person who thinks there’s a “right” taco: cooking is an art form where bending and breaking the rules are encouraged. It’s constantly evolving…

[...] Peachy Corn Succotash Tacos with Lentils + Basil Slaw from The First mess [...]

[...] Peachy Corn Succotash Tacos with Lentils and Basil Slaw from Laura @ The First Mess [...]

[...] 1. Peachy Corn Succotash Tacos with Lentils & Basil Slaw from The First Mess [...]

suzi21/08/2013 - 11:34 am

i wish to make these and make them well. how do you suggest warming the tortillas? mine are always tough and chewy. thanks!!

Laura Wright21/08/2013 - 12:01 pm

Hi Suzi! If you have a gas stove, it’s nice to just warm them over a low flame directly on the burner. Usually I just wrap a bunch up in foil and place them in a 350 oven for 15 minutes or so and cover them with a lightly damp towel once they’re out to keep them warm/avoid over-drying. Hope that helps!
-L

Emily10/07/2014 - 8:03 am

everything looks absolutely delicious!

Kristin09/08/2014 - 11:09 pm

These were great… but I made a lot of mods… Try them this way next time. :)

I made the slaw as suggested in the recipe. But for the filling, I made it completely on the grill. I took yellow squash (seeded), 4 ears of corn, 3 peaches, 1 bell pepper, 1 jalapeño, and a red onion (just cut veg in half) and tossed them with chili powder, cumin, salt, pepper, and some sunflower oil and grilled everything. Then I cut the corn of the cob, cut up the jalapeño fine, and then cut up everything else I grilled and mixed it all with a can of black beans (instead of lentils). Served it with the slaw and avocado.

I loved the slaw. I almost replaced the basil with cilantro but boy I am I glad I did not. So good.

cold brewed coffee + the mornings now


My heart seems to belong to coffee. It hasn’t always been quite like this. My days used to start so early with a big, cozy mug of tea, some reading, a little industriousness, but mostly quiet puttering about before I made my day. Summer busyness is bringing some later nights, which means slightly later mornings (with plenty of puttering about still, thank goodness). As soon as I snap out of my mid-morning haze, I start craving the dark, roasty, slightly acidic tang of strong coffee. There’s a lot of power in that first sip.

I’ve noticed that a few recent posts have been rather long and wordy. Thanks for sticking with me, but this one’s going to cut to the chase. Less reading means more time to get the aromatic grinds steeping away. This is pretty important.  From my own experience, fussing about or hesitating are not particularly ideal reactions when dealing with the caffeine habit. Let it lure you in and go to work.

I tried this cold-brewing method straight out of Bon Appetit’s July issue and it’s fantastic. As long as you plan ahead and source some good coffee, you’re in for a treat. The beverage is a whole different animal when given this treatment. Still dark and powerful, but smoother,  more filled-out and chocolaty tasting. It’s also the easiest way to make iced coffee that I’ve encountered with perfect consistency every time. How refreshing, right?

cold brewed coffee concentrate
with guidance from Bon Appetit, July 2012 issue and The New York Times
you will need: coffee filters, a fine sieve, 2 medium-large pitchers
serves: Makes around 5 cups of concentrate
notes: Show a barista a bit of love. Buy your beans and have them ground at a local coffee shop. You won’t regret it.

2 1/3 cups coarsely ground coffee (like for a French press)
7 1/2 cups cold water

Place ground coffee into a large pitcher. Slowly pour the 7 1/2 cups of water on top. Lightly stir them together to ensure that all coffee is moistened. Cover the top of the pitcher with a cheesecloth or sheets of paper towel and secure with a rubber band. Let the coffee steep overnight (or up to 15 hours).

After you’ve steeped the coffee, strain the mixture into another large pitcher with a fine sieve. Discard the grinds and rinse out the sieve. Rinse the original steeping pitcher out. Place a coffee filter into the fine sieve. Strain the mixture one more time into the original pitcher with the coffee filter lined sieve. All done!

To serve: Place ice cubes into a glass. Fill halfway with the cold brew coffee concentrate. Top up the remaining half with cold water or milk of your choice (or a combination). I use almond milk with a swizzle of maple syrup to sweeten it up. Enjoy!

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Erin06/07/2012 - 12:51 pm

I am going to have to try this! I always take a long walk in the morning, usually with coffee in hand but with it being 90˚, hot coffee doesn’t quite fit.

(Ps- I always enjoy your wordiness, it’s one of the many reasons I love your blog :)

sam06/07/2012 - 1:33 pm

As a budding photographer and avid coffee drinker, the most beautiful sight is cream going into iced coffee. I love the way it looks! I will have to try this coffee. I typically french press mine, so coarse ground is always on hand.

Shanna06/07/2012 - 2:32 pm

I swear, with every post, your photos amaze me more.

Kathryn06/07/2012 - 5:16 pm

I’ve never been much of a coffee drinker but you make me wish that I was with this post. Lovely pictures and words, as ever.

sarah07/07/2012 - 11:28 pm

I must agree with all your above comments – I love your wordiness, your photos are more incredible with each post, and I am smitten at the sight of white cold cream being poured into dreamy dark coffee. I received a toddy maker years ago as a gift, and I drink cold press all year long – it’s just so good!!

Carrie | acookgrowsinbrooklyn09/07/2012 - 9:11 am

I couldn’t be more excited that you shared this, errr, recipe? Maybe it’s a technique…anyway, I have been LONGING to make iced coffee at home – because I am zombie-like until I have my first 12 ouncer and this heat is unbearable. I’m talking like, good iced coffee – not watered down hot coffee. I thought all was lost because I don’t own a French Press. THANK YOU – you have made my summer mornings!

Courtney09/07/2012 - 11:29 am

I’ve always been more of a tea person so my days start with a nice mug of tea, but lately the summer heat has had me craving iced coffee. I read about this technique in BA as well and have been wanting to try it so it’s good to know it works! Oh, and I enjoy reading your posts, wordy or not :)

Jeanine10/07/2012 - 4:39 pm

I love cold brewed coffee – I totally buy it from the store though, never thought of making it myself but I should try :)

Kasey11/07/2012 - 11:35 am

Having just returned from a trip to Sicily where it was hot hot hot, I can’t think of a more refreshing drink. Love the idea of adding almond milk and maple syrup to a beautiful cold brew. Hope all is well in your land, lady!

adrienne11/07/2012 - 1:39 pm

I live on this stuff. I make batches in my mason jar all week long. I love the way it cuts out the acidity, and brings out more of the coffee profile… hints of chocolate and blueberries.

Emily11/07/2012 - 2:58 pm

Laura, I’ve been loving this cold brewed coffee all week long now. Thanks for an awesome post and such fantastic photos!

Sophia13/07/2012 - 5:39 am

Laura,

I hear you on the iced coffee – I even convinced my espresso-chugging dad to keep a mason jar of the cold-brewed stuff in the fridge during the summer (we use this 5 year old recipe from the New York Times: http://www.nytimes.com/2007/06/27/dining/276drex.html – works perfectly every time) … in fact, I am just slurping the remainder of this moring’s iced coffee (lots of ice, decent amount of the cold brew, a good sized splash of milk and some home-made vanilla sugar).

All the best

Sophia

Julia08/08/2012 - 11:23 am

I’ve been using the NY Times-published recipe for a few summers now (similar to yours, but less concentrated, so you don’t add water after brewing). I’ve been straining out the grounds by pouring the mixture over a (prerinsed) paper coffee filter. This is easier than multiple rounds with a sieve or cheescloth, and gets even the very fine coffee bits out, which I think helps keeps the brew tasting good after days of storage in the fridge.

Stephanie15/08/2012 - 3:12 pm

I just stumbled across this recipe on mint, and it sounds just right! I’m a tea girl at heart, but have recently switched to coffee for that caffeine kick in the morning.

As soon as I saw that you add maple syrup to your coffee, I knew you must be Canadian. Love it! The first time I heard that suggestion was at Ottawa Bluesfest from one of the vendors and I haven’t looked back! Except for the occasional days where I use honey.. but sugar sounds so blah to me now!

Summer Breeze! | Sun Bound12/07/2013 - 9:11 pm

[...] Drinking all of the cold brewed coffee! [...]

Leah10/07/2014 - 12:38 pm

Currently enjoying my first cup right now!! i used a blend of hazelnut coffee beans and a dark roast.. a swizzle of maple syrup is the perfect sweetener! Thanks so much for this delightful recipe, so perfect for the summer :)

banana split ice cream pie + a sweet surprise


This pie is so decadent and awesome, but oh, cool thing? It’s vegan, gluten, soy and sugar free. Straight up: you can’t just throw it together in 10 minutes and also put dinner on the table, squeeze in a 5k run, call your grandma to catch up, read a chapter in your summer book of choice (PS: here’s mine–it’s wonderful so far), maybe make up a small snack to tide yourself over and do a bunch of other things while the pie just happens.

This dessert takes planning, forethought and a bit of careful tending. You have to very delicately press the crust into the pan and remember to chill it once it cools. There is precise drizzling of chocolate sauce into the churning ice cream at the very end (no sooner, I mean it). Did you remember to chill the bowl of your ice cream maker overnight? And one of the cans of coconut milk? You gotta do that too. The coconut cream must be whipped right before you serve it because it has a tendency to run a bit. Also, remember to remove the pie from the freezer about 10 minutes before you want to serve it so that a possible run to the toolshed for a chainsaw doesn’t become a whole thing. Yes. This pie demands your mindfulness and attention. Is that so much to ask? It’s pie! Totally worth it.

Why the fuss? Once in a while, I like to roll up my sleeves and make something ridiculous and challenging, really absorb myself in the task of making food. Cuisine doesn’t have to be easy or quick or on the table in 30 minutes or less all the time. It’s good to get lost in the potential of it all, the improvements, the variations; aiming higher in the every day. This is important.

There is one resource I rely on rather heavily to challenge my cooking and how I approach food/cuisine. It reminds me that I shouldn’t ever get cocky about something I’ve created, that calling anything “authentic” is up for heated debate, that referring to yourself as a chef is probably guaranteed inappropriate at any time and that thinking a bit more deeply about what I’m making or serving is necessary, always. The images are unusual and sometimes harsh; not just pretty for the sake of it. I revisit its issues often, the ideas and frank opinions on the current plusses and minuses of food culture. The recipes range from seaweed burgers to multi-layered arnold palmer cakes to gnocchi made with instant ramen noodles. Every issue is at once a revelation and a slap in the face; a call to talk less, do more and make it better.

Have you guessed it yet? It’s Lucky Peach from the awesome people at McSweeney’s. A wonderful and close friend gifted me a 1 year subscription when it came out just because he knew I would love it. Since I’ve been feeling some extra goodness around here lately from all of you, I thought I would do the same. I will add that this little giveaway isn’t endorsed or sponsored by any external party. I’m just doing it because I love it and know that one of you will be just as inspired (and put in line in the best of ways) by its pages delivered quarterly to your doorstep.

How do you enter? I wanted to make it easy, so I’ll give you two completely non-strenuous methods: 1) just cruise over to my facebook page and “like” the photo I’ve posted of this fancy pie (so easy!). Yep, one little thumbs up could get you a one year subscription to the coolest food quarterly ever. 2) Going with the theme of generosity, leaving a comment here will get you an additional entry–why not, right? I’ll run this for one week (until July 5th) and will be choosing the winner from a hat. Whoop! (Now closed!)

Big love,
Laura

roasted banana split ice cream pie
serves: makes one 9 inch pie
special equipment: an ice cream maker
notes: The recipe for the ice cream makes a bit more than what is needed for the pie. Oops :) Cool thing: I had some caramel from these brownies and drizzled some onto the crust before I laid the ice cream in. Highly recommended!

crust (adapted from Roost):
1 1/4 cups almond flour
1/4 cup cocoa powder
1 tbsp agave nectar/maple syrup
2 tsp vanilla extract
1/4 cup melted coconut oil

roasted banana ice cream:
2 medium bananas, peeled and sliced (roughly)
1 tbsp melted coconut oil
2 (400 ml) cans of full fat coconut milk
1/3 cup agave nectar/maple syrup/raw honey + extra for roasting bananas
1 tbsp vanilla extract
small pinch of salt

chocolate sauce (this makes AMAZING chocolate shell-like coating for ice cream any old time):
1/3 cup semi sweet chocolate chips
2 tsp melted coconut oil

coconut whipped cream:
2 cans full fat coconut milk, chilled overnight
3 tbsp agave nectar/maple syrup/raw honey
1/2 tsp vanilla extract

Preheat the oven to 350 degrees F (you’ll have to raise it to 400 degrees F for the bananas).

Make the crust: Combine the almond flour and cocoa powder in a medium bowl and whisk together. Add the agave nectar, vanilla extract and coconut oil. Mix until thoroughly combined and the mixture holds together like wet sand. Press mixture into a 9 inch pie plate, trying to make the thickness even all along the sides and the bottom. Bake in a 350 oven for 10-15 minutes, or until slightly darker and dry/solid seeming. Cool crust thoroughly at room temperature and place in the fridge until ready for use.

Roast the bananas:  Raise the oven temperature to 400 degrees F. Place the sliced bananas on a parchment lined baking sheet. Brush the slices with the melted coconut oil and maple syrup. Roast for about 20 minutes or until bananas are very soft and caramelization is apparent (see photo). Cool bananas on the tray and set aside.

Make the chocolate sauce: Combine the chocolate chips and coconut oil in a small stainless steel or glass bowl. Place bowl over a saucepan with 1 inch of simmering water (double boiler method). Stir the chocolate chips until melted and a uniform mixture is achieved. Remove from the heat and set aside (NOT in the fridge!)

Make the ice cream: Combine the roasted bananas, coconut milk, agave nectar, vanilla extract and salt in a blender or food processor. Blend/pulse until bananas are dissolved into the mixture/not chunky. Pour this mixture into your ice cream maker and follow through with the manufacturer’s directions. Mine took about 25 minutes to achieve slightly firmer soft serve-like texture. In the last minute of churning, slowly pour the chocolate sauce in. It will harden immediately and form little pockets of chocolaty goodness.

Scrape the ice cream into the reserved pie crust. Smooth the top and freeze for a good 20 minutes to firm up the ice cream.

Make the whipped coconut cream: Remove the top layer of solid cream from the cans of coconut milk. Place into the bowl of a stand mixer. Add the agave/honey/sweetener of choice and vanilla bean seeds. Mix on medium-high speed, stopping and scraping down here and there. Mix until stiff, whipped cream-like consistency is achieved.

Assemble: Remove the pie from the freezer and top with the whipped coconut cream. Top with a few cherries for garnish if you like (I only do this to really drive home the banana split theme). Serve immediately.

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Stunning pictures. Mouth-watering recipe. (as usual!). And what a generous and awesome giveaway! Thank you for all of it! : )

Ashlae28/06/2012 - 10:31 pm

Roasted banana split ice cream pie – ARE YOU KIDDING ME? I’ve said it once and I’ll say it again: you. friggin’. rule.

Now, if only we lived closer so I could snag a piece of that pie.

Kris28/06/2012 - 10:38 pm

This looks delicious! I’m going to make it this summer!

Shelley Specht28/06/2012 - 11:09 pm

Looks delish! I can’t wait to try it!

Susannah28/06/2012 - 11:43 pm

Swoon – looks perfect for summer. At the very least, i’ll be making this ice cream very soon. I love McSweeney’s too! Fingers crossed I’m the *lucky peach*!

Amani29/06/2012 - 12:57 am

This looks amazing! I’m loving roasted fruit in desserts right now. I made a roasted rhubarb coconut ice cream that had me over the moon!

Anouk29/06/2012 - 3:41 am

*Daydreaming* About a summer BBQ, with some lovely friends, out on our terrace (/still under construction/) and then getting this baby out of the freezer: instant happiness!

Katrina @ Warm Vanilla Sugar29/06/2012 - 6:35 am

This looks just awesome! Yum!

Jessy29/06/2012 - 8:20 am

This looks delicious, especially the combinationof grilled bananas and coconut milk.

thelittleloaf29/06/2012 - 10:17 am

I love love love that photo of the sticky roasted bananas – makes me want to dive into my screen with a spoon. Then all that cream adds a cool blanket of tranquility over the top of the whole thing – what a gorgeous dessert.

Kelsey29/06/2012 - 12:12 pm

Like a boss, Laura. YUM. Oh, and, everyone could use a little McSweeny in their life. ;)

Justine29/06/2012 - 12:38 pm

Never mind the giveaway — whoever gets to eat this pie is a lucky, lucky peach.

Jessie29/06/2012 - 3:30 pm

So wishing I had a piece of that right now! Delish!

Caroline29/06/2012 - 6:24 pm

Love this! Gorgeous.

emily von euw30/06/2012 - 12:34 am

beautiful! i love the photos, recipe and blog. keep it up.

Angie W30/06/2012 - 2:10 am

The roasted bananas look divine. I may have to make them by their lonesome.

autumn30/06/2012 - 6:16 am

Those roasted bananas look incredible. I’ve been wanting to try the coconut “whipped cream” method forever. It looks so light a fluffy atop this pie. Delicious!

Basil30/06/2012 - 7:21 am

Oh. My. Gosh. This look incredible! I don’t know why, but I have been wanting to make a pie sometime soon. This looks so perfect – I’ll just have to get some coconut!

Christina30/06/2012 - 10:17 am

I would love to win a subscription to Lucky Peach. Such a cool and quirky piece of art!

Amanda30/06/2012 - 8:33 pm

This dessert looks incredible. I cannot wait to make this. Also, I absolutely love Lucky Peach, I discovered it one lazy Sunday enjoying a Dirty Chai at Barnes and Noble- it is the most addicting magazine. I am incredibly jealous of your year subscription and of your amazing friend who go that for you, lucky you.

Laura01/07/2012 - 5:16 pm

Beautiful pie! Looks decadent and so delicious.

Kate01/07/2012 - 7:13 pm

I’ve thought a lot lately about roasting bananas, looking for that rich, deep flavor, warmed and gooey. I think this post is pushing me in that direction.

And that cake??? My gosh. What a beauty.

Hannah02/07/2012 - 12:21 pm

What I love best about this recipe is that I predict I will be using each magnificent sounding component individually as well. (Coconut whipped cream? Are you kidding me? How did I not realize this could be done?!).

Also, I love this: “I like to roll up my sleeves and make something ridiculous and challenging, really absorb myself in the task of making food. Cuisine doesn’t have to be easy or quick or on the table in 30 minutes or less all the time. It’s good to get lost in the potential of it all, the improvements, the variations; aiming higher in the every day. This is important.” So important.

Courtney02/07/2012 - 3:29 pm

This looks freakin’ awesome and I am cursing myself right now for not having bought the ice cream maker attachment for my kitchenaid yet. You had me at roasted bananas.

Nina04/07/2012 - 4:57 am

Thank you for this amazing recipe and post. Even though simple and quick meals can be very satisfying, I also think that more time consuming dishes are (already in the process of making them) the most rewarding and I would love to get inspired by the magazine just like you.

Cookie and Kate06/07/2012 - 10:26 am

Just returned from the tropics and I’m still drooling at the sight of creamy coconutty goodness. Teleport a big forkful of this pie to Oklahoma, will you please?

Happy Birthday to Me! |11/07/2012 - 2:44 am

[...] being in nature and hopefully blowing out 27 candles on something that is as delicious as this banana split ice cream pie from The First [...]

Ken21/06/2013 - 4:06 pm

Making ice cream come out right is usually the hardest part of the recipe, and this recipe makes this step look so easy. Also, the pictures are phenomenal.

Cheers,
Ken

Nathalie25/03/2014 - 1:02 pm

What if you don’t own an ice cream maker ? Will it work just to freeze tje banana/coconut mixture ?

Laura Wright27/03/2014 - 12:21 pm

Hi Nathalie,
David Lebovitz has some great instructions on making homemade ice cream without an ice cream maker here: http://www.davidlebovitz.com/2007/07/making-ice-crea-1/
-L

[…] No matter the label, almost all of us love dessert and I think that Banana Split Ice Cream Pie is the perfect way to end things. (Both a meal and this post.) I mean, bananas are roasted and […]