A Few of Rozanne's Favorite Three-Ingredient Recipes

Lemon-Buttermilk Ice Cream

Technically this may not be ice cream (there is no cream), but tangy buttermilk gives it great mouthfeel and a creamy, exhilarating taste.

2 cups superfine sugar
6 large lemons
1 quart buttermilk

Put sugar in a large bowl. Grate rind of enough lemons to get 2 tablespoons zest. Squeeze as many lemons as needed to get 2/3 cup juice. Add zest and juice to sguar and stir until sugar dissolves.

Whisk in buttermilk using a small wire whisk. Add a pinch of salt and stir, making sure sugar has completely dissolved. Taste and add more lemon zest or juice to get a pleasant sweet-tart balance. Cover and refrigerate until very cold. Freeze in an ice cream maker according to the manufacturer's directions.

Serves 6

Chocolate Obsession

Dark, moist, gooey, mousse-y, flourless cake.

16 ounces best-quality semisweet chocolate
10 tablespoons unsalted butter
5 extra-large eggs

Preheat oven to 325 degrees.

Line the bottom of an 8-1/2 inch springform pan with a round of parchment paper. Coat inside of pan with nonstick cooking spray.

Chop chocolate into small pieces. Cut butter into small pieces. Place chocolate and Butter in a large heavy saucepan. Cook over low heat, stirring constantly, until chocolate melts and mixture is completely smooth. Remove from heat.

Whisk eggs and a pinch of salt in bowl of an electric mixer, until mixture triples in volume, about 8 minutes. Fold chocolate mixture into whipped eggs with a flexible rubber spatula until completely incorporated.

Pour mixture into prepared pan. Bake 20 minutes. The center will still be soft. Remove from oven. Let cool 1 hour before serving.

Serves 8

Roasted Asparagus with Fried Capers

An intense dose of heat keeps these spears green and snappy. Crispy fried capers add a startling accent.

2 pounds medium-thick asparagus
1/4 cup good-quality olive oil
1/4 cup large capers in brine, drained

Preheat oven to 500 degrees.

Remove the woody bottoms o the asparagus, then trim stalks to equal length. Drizzle 2 tablespoons olive oil on a rimmed baking sheet. Place asparagus on the pan and roll them in the oil. Sprinkle lightly with kosher salt. Roast for 8 minutes, shaking the pan several times during roasting to prevent sticking. Transfer to a warm platter.

Meanwhile, heat remaining 2 tablespoons olive oil in a small nonstick skillet, until hot. Fry capers over high heat for several minutes until crispy. Pour capers and oil over asparagus. Add a grinding of black pepper. Serve hot or at room temperature.

Serves 4 or more

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© Rozanne Gold