Chocolate Ice Cream

Significantly modified version of a recipe in Sweet Cream & Sugar Cones.

4 large egg yolks
3/4 cup Baker’s sugar
1/4 cup Dutch-processed cocoa, measured then sifted
1 cup heavy cream
1 1/4 cups whole milk
1/2 cup non-fat milk
1/4 teaspoon kosher salt
1 teaspoon vanilla

In a medium heatproof bowl, whisk the yolks with half the sugar.

In a heavy nonreactive saucepan, combine the cocoa powder with the other half of the sugar.  Whisk in about 1/4 cup of the milk to make a paste, adding a little more of the milk as needed to make it smooth and uniform.  (If you add the milk all at once, the cocoa will be lumpy).  Whisk in the remaining milk, the cream, and salt and put the pan over medium-high heat.

Continue with the method as described in Vanilla Ice Cream

Advertisements
Published in: on February 3, 2018 at 3:52 pm  Leave a Comment  

Vanilla Ice Cream

Significantly modified recipe, but same instructions, from a recipe in “Sweet Cream & Sugar Cones: 90 recipes for making your own ice cream and frozen treats from Bi-Rite Creamery” by Kris Hoogerhyde, Anne Walker & Dabney Gough

Makes about 1 quart.  Keeps for about 1 week.

1 1/4 cups whole milk
3/4 cup whipping cream
1/2 cup non-fat milk
1/2 cup Baker’s sugar
1/4 teaspoon kosher salt
1 vanilla bean or 1/2 teaspoon ground vanilla
4 large egg yolks
2 teaspoons vanilla extract

INFUSE THE MILK/CREAM

In a heavy nonreactive saucepan, stir together the cream, milk, half of the sugar (1/4 cup) and the salt. Split the vanilla bean lengthwise and use the knife to carefully scrape the seeds from the bean (or use the ground vanilla).  Add the seeds and the split bean to the pan.

Put the pan over medium-high heat.  When the mixture just begins to bubble around the edges, remove from the heat, cover the pan, and let steep for about 30 minutes.

MAKE THE BASE

In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in the half of the sugar (1/4 cup).  Set aside.

Uncover the cream mixture and put the pan over medium-high heat.  When the mixture approaches a bare simmer, reduce the heat to medium.

Carefully scoop out about 1/2 cup of the hot cream mixture, and whisking the eggs constantly, add the cream to the bowl with the egg yolks.  Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks.  Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.

Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.

Strain the base through a fine-mesh strainer into a clean container.   Set the container into an ice-water bath , wash your spatula, and use it to stir the base occasionally until it is cool.  Remove from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.

FREEZE THE ICE CREAM

Add the vanilla extract to the cold base and whisk to blend.

Freeze in your ice cream machine according to the manufacturer’s instructions.  While the ice cream is churning, put the container you’ll use to store the ice cream into the freezer.  Enjoy right away, or for a firmer ice cream, transfer to the chilled container and freeze for a least 4 hours.

 

Published in: on January 15, 2018 at 7:29 am  Leave a Comment  

Smitten Kitchen Sizzling Beef Bulgogi Tacos

From “Smitten Kitchen EVERY DAY” by Deb Perelman

makes 8 small tacos, serving 3 or 4

1 lb ground beef
1 large garlic clove, minced
one 1- to 2-inch piece fresh ginger, minced
1/4 cup low-sodium soy sauce
3 Tablespoons rice vinegar
2 Tablespoons brown sugar
1 Tablespoon Asian toasted sesame oil
red pepper flakes or sriracha

to serve
2 cups thinly sliced iceberg lettuce
1 Tablespoon lime juice
plus lime wedges for serving
1 1/2 Tablespoons toasted sesame oil
salt
1 scallion, thinly sliced
8 small flour tortillas (large tortillas cut in half work in a pinch)
diced tomatoes (I did not use this)
prepared kimchi (I did not use this)
chopped fresh cilantro
toasted sesame seeds (I did not use this – I forgot)

Heat a large skillet over medium-high heat.  When it is hot, add the ground beef and use a spoon or spatula to break it up, cooking the beef until browned, 7-10 minutes.  Dran any excess grease that has collected.  Add the garlic, cinger, soy sauce, rice vinegar, brown sugar, and sesame oil to the pan and let simmer, stirring, of r2 minutes.  Add red pepper flakes or sriracha to taste.

Toss the lettuce, lime juice, sesame oil, and scallions in a medium bowl to evenly coat.  Season to taste with salt.

Warm the flour tortillas individually in a dry skilled, lightly blistering them.  Scoop the beef onto each tortilla with a slotted spoon, draining any exceess juices as you do.  Garnish with the salad mixture, tomatoes, kimchi, cilantry, and toasted sesame seeds.

These are equally wonderful in Boston or Bibb lettuce cups, in which case you would skip the lettuce in the salad.

Published in: on January 4, 2018 at 6:08 pm  Leave a Comment  

Smitten Kitchen’s Brussels and Three Cheese Pasta Bake

From “Smitten Kitchen EVERY DAY”

1/2 lb. (or 225 grams) twisty pasta (such as cavatappi)
2 tbsp. butter, plus more for greasing the baking dish
1 tbsp. olive oil
2 cloves garlic, finely chopped or pressed
10 oz. Brussels sprouts, trimmed and thinly sliced or shredded (about 4 cups)
1/2 lemon, zested (about 3/4 tsp.) and juiced (about 2 tbsp.)
3 Tbsp. flour
1 3/4 cups stock (vegetable or chicken)
1/2 cup finely grated Parmesan
1 cup coarsely grated Gruyère
1 cup coarsely grated Fontina (or Jack)

Bring a large pot of water to a boil. Salt the water, add the pasta and cook until 2 minutes shy of al dente. Drain and set aside.

Preheat the oven to 400°. Butter a 2-quart or 9-inch round baking dish. In a large deep skillet (or in the bottom of the pot where you just cooked the pasta), heat the oil over medium-high. Add the garlic and let it sizzle for 10 to 20 seconds, then add the Brussels sprouts.

Season with salt and pepper and cook, stirring often, until brighter green but barely wilted, 2 to 3 minutes. Add the lemon zest and 2 tbsp. butter and stir until the butter melts, about 1 minute. Sprinkle the flour on top and stir until blended, about 1 minute more.

Add the stock, about 1/4 cup at a time, stirring constantly to blend between additions. Simmer the sauce until slightly thickened, 2 to 3 minutes. Remove from heat and stir in the lemon juice, then the cooked pasta; stir to coat evenly.

In a medium bowl, mix the cheeses. Stir all but 2/3 cup of the cheeses into the pasta mixture; season with salt and generously with pepper. Scrape the pasta mixture into the baking dish and sprinkle with the remaining 2/3 cup cheese. Bake until bubbly around the edges and browned in spots on top, 25 to 30 minutes.

Kristin: yes
Anna:  yes
Sam:  no
Sean: no

Published in: on January 4, 2018 at 1:38 pm  Leave a Comment  

Victoria Sponge

recipe by Paul Hollywood with my notes

230g all purpose flour  (I encourage using a scale, but if you don’t have one, this is 2 cups plus 1 Tablespoon)
4 tsp baking powder
Pinch of salt
230g Baker’s (superfine) sugar (1 cup plus 1 Tablespoon)
230g unsalted butter, softened, plus extra for greasing (2 sticks)
4 medium eggs

To finish
150ml whipping cream (2/3 cup but I think it needs more)
100g raspberry jam or more if you like (1/3 cup but I think it needs more)
Icing or caster sugar for dusting

Preheat your oven to 180°C (350°F). Line the base of two 8″ cake tins with baking parchment and lightly butter the sides.

Put the flour, baking powder, salt, sugar, butter and eggs into an electric mixer. Mix on low speed until evenly combined; do not overmix as this will tighten the mixture and result in a rubbery texture.

Split the mixture between the cake tins and put in the oven to bake for 22-25 minutes. (If you use 9″ pans, bake 17-20 minutes.)  The sponge is ready when the top is golden and slightly shrunk from the sides of the tin. Leave to cool in the tins for 10 minutes before removing to a wire rack to cool completely.

Set aside the best-looking sponge for the top layer. Lay the other layer top side down on your serving dish. Spread the jam over the bottom layer, and then whip the cream to soft peaks and spread over the jam. Place the other layer on top.  Just before serving, dust with icing or Baker’s sugar.

Refrigerate the cake if not serving within an hour or so.  Refrigerate leftovers.

Published in: on January 3, 2018 at 6:29 am  Leave a Comment  

Quick Sausage, Kale and Crouton Saute

from smitten kitchen EVERY DAY

Olive oil
2 cups (60 grams) 1-inch cubes of sturdy white bread (such as sourdough or ciabatta)
1/2 pound (225 grams) fresh sweet Italian sausages, casings removed
1 garlic clove, minced or pressed
3/4  cup (200 grams) cooked white beans (about half a 15.5-ounce can)
2 big handfuls (or more, to taste) torn curly kale leaves
Kosher salt and freshly ground black pepper and
Red pepper flakes, to taste
2 tablespoons (30ml) red wine vinegar
Grated Parmesan (optional)

Heat two glugs of oil in a large heavy skillet over medium-high heat. Add the bread cubes and toast, stirring, until lightly browned and mostly crisp, 3 to 4 minutes.

Push the croutons aside and add another glug of oil to the pan, then the garlic and sausage meat. Cook, breaking up sausage into small bits, until browned all over.

Add the greens and cook until they begin to wilt, then add the beans and warm through. Season well with salt, black pepper, and red pepper flakes

Add vinegar to the pan and use it to scrape up any stuck bits.

Scrape the sauté into bowls, finish with cheese if desired, and inhale.

 

Published in: on December 30, 2017 at 12:41 pm  Leave a Comment  

Granola Biscotti

Very slightly modified from the recipe in smitten kitchen EVERY DAY

Makes 36 biscotti.

1 cup (130 grams) all purpose or whole wheat pastry flour
1.5 cups plus 2 tablespoons (130 grams) rolled oats
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon table or fine sea salt
6 Tablespoons (85 grams) unsalted butter, melted, or virgin coconut oil, warmed until liquified
1/4 cup (50 grams) granulated or raw (turbinado) sugar
1/4 cup (50 grams) light- or dark-brown sugar
2 large eggs
1/2 teaspoon vanilla extract (optional)
1/2 cup (45 grams) thinly sliced almonds (I used slivered and it was fine)
1/2 cup (40 grams) shredded unsweetened coconut
1 cup (about 150 grams) dried fruit of your choice, such as raisins, cranberries, cherries or chopped dried apricots, or a mix
1 egg white (I skipped this and it was fine)

Mix the flour, rolled oats, baking powder, baking soda, and salt in a small bow. Whisk the melted butter (or coconut oil) and sugars in a large bowl.  Whisk in the eggs and vanilla.  Stir in the dry ingredients, nuts, coconut, and dried fruit.  Expect a stiff batter.

Position a rack in the center of the oven, and heat to 325 degrees.  Line a baking sheet with parchment paper.

OPn a floured board, using floured hands, roll half the dough into a log a little shy of the length of your baking sheet, 12 to 14 inches.  Transfer the dough log to the baking sheet, and pat lightly to flat it to about 1/2″ thickness.  Repeat with the second half of the dough.  Beat the egg white until foamy, and brush it over the logs.  Bake the logs for2 0 minutes, untl they are lightly golden brown and begnning to form crakcs.

Let cool almost completely (it’s okay if the centers are still lukewarm), about 1 hour.  With a serrated knife, ut the logs on the bias into 1/2″-thick slices.  They will be crumbly; cut as gently as possible.  Transfer the slices back to the parchment-lined baking sheet, and lay on their cut side in a single layer.  Bake for another 20 minutes, until toasted and crisp.

Cool on the baking sheet, or transfer to a rack.

NOTE:  This recipe should prove very tweakable; you could use cinnamon, or almond extract, add citrus zest, very the fruits and sweeteners.  You could add some chocolate chips.

DO AHEAD:  They keep in an airtight container at room temp for up to 2 weeks, and longer if well wrapped in the freezer.

Published in: on December 30, 2017 at 12:35 pm  Leave a Comment  

Stove Potpourri

getPart

From our neighbor Kirsten Reilly

1 orange, sliced
2 Tablespoons whole cloves
2 cinnamon sticks
1 handful of fresh or frozen cranberries
1 or 2 short sprigs of evergreen (your Christmas tree won’t mind if you trim a little)

Put the ingredients in a small saucepan.  Cover with 2 cups water (or more) and set over low heat.  Refill water as needed.  Your home will smell heavenly!

Published in: on December 26, 2017 at 8:57 am  Leave a Comment  

Easy Chicken Salsa Marinara

2 lbs boneless skinless chicken thighs
1 cup mild or medium salsa
1 cup marinara
a little water, if needed to cover the chicken

Cook everything together in a covered pot on the stove over medium heat (low simmer) for at least an hour until the chicken is cooked through.  Remove chicken from sauce and shred each piece on a cutting board (one at a time) with two forks.  Serve with rice, adding sauce as desired.  Or use to fill tacos, burritos, enchiladas or quesadillas.

If you like spicy food at your house, you can use 2 cups of salsa and omit the marinara, and/or use hot salsa instead of medium.

Published in: on December 10, 2017 at 6:06 am  Leave a Comment  

Warm Potato & Scallion Salad

slightly adapted from Alex Guarnaschelli’s The Home Cook

serves 4-6

2 pounds small Red Bliss potatoes
6 tablespoons sherry vinegar
2 tablespoons Dijon mustard
1 tablespoon grainy mustard
6 cornichons (or dill pickle chips) cut into 1/4-inch pieces, plus 1 tablespoon cornichon liquid
1/4 cup extra-virgin olive oil
3 tablespoons canola oil
Kosher salt and freshly ground black pepper
6 scallions (green and white parts), thinly sliced

Preheat oven to 400°F.

Arrange the potatoes in a single layer on a baking sheet and roast them in the oven until tender when pierced with a knife, 30-45 minutes, depending upon their size.

In a bowl that is large enough to hold potatoes, whisk together the sherry vinegar, both mustards, the cornichons and their liquid. Whisk in olive and canola oils. Season with salt and pepper. Stir the scallions into the dressing.

Remove the potatoes from the oven and allow them to cool for a few minutes.  Halve the potatoes and add them to the dressing and stir to break the potatoes up a little, but do not overmix. Season with salt and pepper. Serve warm or at room temperature.

 

I made an almost-Nicoise by adding quartered hard-cooked egg and oil-packed tuna for a fantastic lunch.

Published in: on November 25, 2017 at 1:14 pm  Leave a Comment