Wednesday, December 9, 2009
I was looking through the New Books section in my local public library when I came upon a copy of the Momofuku cookbook. I snatched it from the shelf so fast I probably left a trail of smoke. Momofuku is a restaurant group based in New York City. The cookbook, written by chef David Chang with Peter Meehan, interweaves recipes from three of Momofuku's restaurants in the East Village (a fourth restaurant recently opened in midtown) with Chang's story.
Chang's tale of his not-so-smooth rise to award-winning chef is a great read and the book captures Chang's "badass" intense style (being a "badass" chef apparently involves heavy use of the adjective "fucking"). What I particularly admired was Chang's ability to turn things around when his restaurants were on the brink of failure, his passion and creativity, and his unerring commitment to quality.
The recipes in this book, however, are not exactly home cook friendly. There are two issues: first, many recipes are complex. For example, the "goal" of the "brick" chicken recipe "is to completely bone out a whole chicken and end up with two boneless halves," which are then made into a "brick" shape using transglutaminase or meat glue. (This explanation is abridged; the recipe runs three pages.) Another example is the 48-hour short rib recipe, which the authors note is "not a reasonable proposition for the home cook unless you are willing to buy a vacuum-sealing machine and fabricate a water circulator situation." Hey, I consider myself a reasonably adventurous cook, but vacuum-sealing machines and water circular situations are probably not in my future.
Second, many ingredients used in this cookbook are difficult to find, especially if you, like me, don't live in a city with a large Asian population (and lovely Asian groceries). And I know, as the book rather unhelpfully says in its sourcing section, if you're unfamiliar with an ingredient or can't find it, Google it (well duh). I just think it's generally impractical to order ingredients online to try a recipe.
For these Ginger Scallion Noodles (among the book's most accessible to home cooks), I used regular soy sauce instead of usukuchi, a light soy sauce used often by Chang. After looking for usukuchi in four stores, I just gave up. Surprisingly, I even had a difficult time finding sherry vinegar. For the noodles, I used lo mein instead of ramen (as it turns out Chang also initially used fresh lo mein before he found someone to make ramen to his specifications). Despite these changes, the noodles were delicious and I will make them again, but, honestly, I probably won't be buying this cookbook.
Please don't get me wrong, I actually appreciate the fact that the recipes in this book are not home cook friendly. After all, when I go to a restaurant I generally like to order something I couldn't easily make at home. This book actually makes me want to eat at a Momofuku restaurant. Until then, I'll just settle for these noodles.
Ginger Scallion Noodles
Adapted, by neccessity, from Momofuku
2-1/2 cups thinly sliced scallions (white and green parts), about 2 bunches
1/2 cup finely minced, peeled ginger
1/4 cup grapeseed oil or other neutral oil
1-1/2 tsp soy sauce (or usukuchi)
3/4 tsp sherry vinegar
3/4 tsp kosher salt
6 ounces noodles, such as ramen or lo mein (fresh if you can find it)
Sliced scallions (optional garnish)
In a bowl, mix scallions, ginger, oil, soy, vinegar and 3/4 teaspoon salt. Let stand 15 minutes before using. Refrigerate, covered, up to 2 days. Bring to room temperature and stir before using. Makes about 3 cups.
To put together dish, boil 6 ounces of noodles, drain and toss with 6 tablespoons of scallion-ginger sauce (above). Top the bowl with 1/4 cup each of bamboo shoots (below), quick-pickled cucumbers (below) and pan-roasted cauliflower (below). Garnish with chopped scallions.
One 12-oz can sliced bamboo shoots, drained, rinsed
1 splash each: grapeseed oil, Asian sesame oil, soy sauce
Kosher salt, if needed
For bamboo shoots, in small saucepan, combine bamboo shoots, grapeseed oil, sesame oil and soy sauce. Simmer over low heat, stirring occasionally, 20 minutes. Taste; season with salt if needed. Use immediately or refrigerate, covered, up to 4 days. Reheat before adding to noodles.
2 Kirby cucumbers, cut into 1/8-inch thick rounds (about 4 cups)
1 tbsp granulated sugar
1 tsp kosher salt
For quick-pickled cucumbers, in small mixing bowl, combine cucumbers, sugar and salt. Toss by hand to coat well. Let stand 5 to 10 minutes. Use immediately, or refrigerate up to 4 hours.
1 small head of cauliflower
1 tablespoon grapeseed oil
salt to taste
Divide cauliflower into florets. Heat oil in a hot wide pan, add florets and cook about 8 minutes over high heat, stirring occasionally,until florets are dotted with brown and cooked all the way through; season with salt.
Thursday, November 19, 2009
Celery root is actually a kind of misnomer. It is not the root of the much more common celery stalk. But celery root, also known as celeriac, is a member of the same family and it does have a similar flavor.
The best thing about celery root is that it's really delicious. This puree is a great alternative to mashed potatoes. It would make a luxurious side next to a holiday turkey or even perhaps, even better, as a bed for braised meat. Short ribs or lamb shank anyone?
Celery Root and Roasted Garlic Puree
2 medium celery roots, peeled and cut into 1/2-inch cubes
1-1/2 cups chicken broth (low sodium preferably) or vegetable broth
1/2 cup heavy cream
3 tablespoons butter
4 cloves roasted garlic (or more or less to taste)
Salt and pepper to taste
1. Simmer celery root and broth in saucepan until tender, about 15 minutes.
2. Transfer celery root, reserving liquid, to food processor or blender and puree with cream, butter and garlic -- adding reserved broth as needed for a smooth but not too runny texture. Salt and pepper to taste.
From Simply Recipes
1 (or more) whole heads of garlic
2 teaspoons olive oil per head of garlic
1. Preheat oven to 400 degrees F
2. Remove the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Cut off 1/4 to 1/2 inch of the top of cloves with a knife to expose the individual cloves of garlic.
3. Place the garlic heads in a baking pan. Drizzle 2 teaspoons of olive oil over each head and coat well using your fingers. Cover with aluminum foil. Bake at for 30-35 minutes (cloves should feel soft when pressed).
Thursday, November 12, 2009
3 fresh rosemary sprigs
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
3/4 cup olive oil
2 12- to 14-ounce pork tenderloins, trimmed
For the corn:
6 cups fresh corn kernels or frozen, thawed
4 tablespoons olive oil
1/2 cup chopped onion
1 garlic clove, minced
1 jalapeno pepper, minced (optional)
3 tablespoons all purpose flour
1 1/2 cups low-salt chicken broth
1-1/2 to 2 cups whipping cream (or half cream, half half-and-half)
Salt and pepper, to taste
For the pork, combine first 6 ingredients in processor and chop finely. Blend in oil. Transfer marinade to glass baking dish. Add pork tenderloins to marinade and turn to coat. Cover dish with plastic wrap and refrigerate at least 2 hours, but preferably overnight.
For creamed corn:
Cook 1 cup corn kernels in boiling salted water until tender, about 2 minutes. Drain well and set aside. Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add onion, garlic and jalapeno and sauté until soft, about 3 minutes. Add flour and stir 2 minutes. Slowly whisk in chicken broth until mixture thickens and boils. Stir in cream. Bring mixture to simmer. Add remaining 5 cups of corn and simmer until mixture is thick, stirring occasionally, about 10 minutes. Cool slightly. Transfer to processor and coarsely puree. Stir in 1 cup cooked corn kernels.
Preheat oven to 400°F. Heat 3 tablespoons oil in heavy large ovenproof skillet over medium-high heat. Remove pork from marinade. Add pork to skillet and sauté until brown on all sides, about 5 minutes. Transfer skillet to oven and roast pork until a meat thermometer inserted into center registers 180°F, about 10 minutes (or more).
2 cups apple cider vinegar
1-1/2 cups sugar
2 pounds Granny Smith apples, peeled, cored, cut into 3/4-inch pieces (about 7 cups)
1 cup dried cranberries
5 whole cloves
1 teaspoon salt
1 teaspoon dried crushed red pepper
1 1/2 teaspoons ground ginger (or about 3 tablespoons minced fresh ginger)
Stir vinegar and sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Boil without stirring until syrupy and reduced to 1 1/2 cups, about 15 minutes. Reduce heat to medium. Add all remaining ingredients. Simmer until apples are tender, liquid is absorbed, and mixture thickens slightly, stirring occasionally, about 30 minutes.
To put together: Bring corn to simmer. Spoon corn onto plates, dividing equally. Slice pork tenderloins and place atop corn, dividing equally. Top with Apple-Cranberry Chutney and serve.
Friday, October 30, 2009
2. Mix together 1/4 cup tangerine juice, heavy cream and vanilla extract in a medium bowl. In a separate bowl, whisk together flour, baking soda, baking poder and salt.
3. With a mixer on medium, combine tangerine zest, butter, 1 cup of sugar and vanilla seeds (about 4 minutes). Add eggs one at a time. With mixer on low, add about a third of the flour mixture, then half of the cream mixture, another third of flour, the remaining cream and then the last of the flour.
4. Fold in tangerine supremes and pour batter into loaf pan. Gently smooth top.
5. Place loaf pan on rimmed baking sheet and bake 55-65 minutes or until tester comes out clean from center of loaf.
6. While loaf is baking, put 1/2 cup of tangerine juice and 1/4 cup of sugar in small sauce pan and bring to boil over medium heat. Reduce heat and simmer forthree minutes.
7. Remove loaf from oven. With a skewer, poke holes all over the top and brush with half the tangerine syrup. Allow loaf to cool about 15 minutes, remove from pan, and cool completely.
8. Brush the rest of the tangerine syrup onto the sides and top (again) of loaf.
* To supreme the tangerines, use a small paring knife and slice off the top and bottom, to expose the pulp. Starting at the top, where the pith (white part) meets the pulp, slice off the skin following the curve of the fruit. When all the peel is removed, slice out each segment by cutting in towards the center of the fruit along the membranes. Remove the now supremed segments.
Thursday, September 24, 2009
Although I spend a good amount of time gaping at the photos, I realized that I rarely make any of the recipes. I mean, I mean to, but I just don't get around to it very often. So, I've decided to make at least one Bon Appetit recipe a month as a sort of show of support. This month I made Swiss Chard Ricotta Gnudi with Fall Mushrooms.
This recipe had several things going for it as far as I was concerned. For one thing, I had just picked up a bunch of Swiss chard from my CSA and, for another, I have been making homemade ricotta cheese and this seemed like an ideal way to use it. But the gnudi were what really sold me on this recipe.
Gnudi (pronounced nudie) means naked in Italian and, true to their name, they're like ravioli filling without the pasta. I adore gnocchi and gnudi are gnocchish (is that a word?), but gnudi are made with ricotta cheese instead of potatoes and are more delicate and creamy than gnocchi.
Actually, gnudi are easier to make than gnocchi, although they do need to be refrigerated overnight, which makes this a plan-ahead recipe. The gnudi are served with sauteed mushrooms and a reduced chicken broth -- both easy to make -- although I probably should have reduced the broth more. Overall, though, this recipe was a tasty success and I plan to use it as a base to experiment with gnudi.
Swiss Chard Gnudi with Fall Mushrooms
From Bon Appetit
1 pound Swiss chard, stem ends trimmed
1 cup whole-milk ricotta cheese
1/2 cup grated Parmesan cheese plus additional for serving
1/4 cup coarsely chopped shallot (about 1 large)
1 large egg
1/2 teaspoon coarse kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
1/2 cup all purpose flour plus additional for shaping dumplings
6 cups low-salt chicken broth
2 shallots, thickly sliced
1 pound assorted wild mushrooms (such as shiitake, chanterelle, and crimini), stems trimmed and reserved, caps thinly sliced
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 6 pieces, divided
3 tablespoons extra-virgin olive oil, divided
To prepare gnudi:
1. Cut chard leaves from each side of center stem. Cut stems into matchstick-size strips. Cover and refrigerate stems for sauce.
2. Cook chard leaves in large pot of boiling salted water until tender, about 3 minutes. Drain; cool. Squeeze chard leaves until very dry; place in processor. Using on/off turns, finely chop chard. Add ricotta, 1/2 cup Parmesan, shallot, egg, coarse salt, pepper, and nutmeg; process to blend. Transfer mixture to medium bowl. Add 1/2 cup flour; stir to blend. Cover and refrigerate dough overnight.
To prepare broth:
1. In large saucepan, bring chicken broth, sliced shallots, and mushroom stems to boil. Reduce heat to medium and simmer until mixture is reduced to 3 cups, about 35 to 40 minutes (after 40 minutes I still had more than 3 cups). Strain and discard solids. Return broth to saucepan. (The broth can be made 1 day ahead. Just cover and chill, then rewarm before continuing.)
2. Melt 2 tablespoons butter with 2 tablespoons oil in large skillet over medium-high heat; add sliced mushroom caps. Sprinkle with salt and pepper; sauté until mushrooms are tender and browned, 8 to 10 minutes. Transfer to bowl. Heat remaining 1 tablespoon oil in same skillet over medium heat. Add reserved thinly sliced chard stems and sauté until tender, 6 to 8 minutes. (The mushrooms and chard stems can be prepared 2 hours ahead. Let stand at room temperature.)
3. Line rimmed baking sheet with parchment paper. Spoon some flour onto large plate. Working in batches, drop heaping teaspoonfuls gnudi dough onto plate with flour to form about 36 gnudi. Using floured hands, gently shape each into 1 1/2-inch-long, 1/2-inch-thick oval. Tap off excess flour; transfer gnudi to prepared baking sheet. (Can be made 2 hours ahead. Cover and chill.
4. Bring large wide pot of salted water to boil. Slide gnudi into pot; cook until tender, stirring occasionally, about 10 minutes.
5. Meanwhile, whisk remaining 4 tablespoons butter into hot broth. Season broth to taste with salt and pepper. Cover to keep warm.
6. Divide mushrooms and chard stems among 6 bowls. Add broth, dividing equally (about 1/2 cup each). Using slotted spoon, divide gnudi among bowls. Sprinkle with Parmesan and serve immediately.
Sunday, September 20, 2009
This year our garden star is the cherry tomato. For the last three weeks, we've been harvesting about a pint a day of Sweet 100s, Yellow Pears and, my favorite, the orange Sun Gold cherry. These babies are so easy to use up. They make great snacks on their own; sauteed in a little olive oil and garlic, and you've got a tasty pasta sauce. But I wanted to find other ways to use them, so came up with my borlotti bean salad and I made this appealing and delicious tart.
And it's so, so easy. I made it more complicated by making my own ricotta cheese (which is also easy and so good) using this recipe, and I suppose you could really do it up and make your own puff pastry, but I'm not there yet.
3. Drain any excess liquid from the ricotta cheese. In medium bowl, combine ricotta cheese, gorgonzola and pesto. Mix well. Spread cheese mixture evenly on puff pastry inside of border.
4. Cut cherry tomatoes in half and place cut side up, tightly side by side, inside border. Drizzle tomatoes lightly with olive oil, sprinkle generously with salt and pepper and top with parmesan cheese. Brush 1/2-inch pastry border lightly with olive oil.
5. Bake for 25-30 minutes, until pastry is puffed and golden. Let tart cool for 5 minutes before slicing and serving. Garnish with chopped fresh basil.
Tuesday, September 15, 2009
My latest ice cream inspiration is the fresh local peach. These local peaches -- still available at farm stands -- are so juicy and sweet that I've been looking for any excuse to eat them. I eat them with yogurt and honey for breakfast. I conjured up a kind of upside down caramelized peach cheesecake and actually attempted to reproduce this dream dessert, which is, how can I say this, still a work in progress. And I made a few batches of peach ice cream.
I made a few batches, because I wanted the ice cream to be really peachy. Several recipes I reviewed didn't use very many peaches or obscured the peaches with other flavors. I wanted pure peach and this recipe I concocted delivers.
Fresh Peach Ice Cream
2 cups cream
2 cups whole milk
1 cup sugar
4 egg yolks
2 teaspoons vanilla
1 pound peaches
1/4 cup sugar
1 tablespoon rum
Juice of one lemon
1. Whisk the the cream and milk together with the sugar in a saucepan and heat just until bubbles form around the edges.
2. In a medium bowl, whisk the egg yolks thoroughly. Temper with about a cup of hot cream mixture. Whisk then add back to the rest of the cream mixture.
3. Cook over medium heat, stirring steadily, until the custard reaches 170 degrees F and coats the back of a spoon. Do not let it boil. Stir in the vanilla, cover and put in the fridge to cool overnight.
4. Remove pits from peaches and peel. Chop the half of the peaches into 1/4 inch pieces and puree the other half in a food processor or blender. Combine the pureed and chopped peaches, and stir in the 1/4 cup of sugar, rum, and lemon juice. Put in a small saucepan and cook over medium heat until it comes to a boil. Simmer for about 5-7 minutes, until slightly reduced and shiny. Refrigerate overnight.
5. Run the cream mixture through the ice cream machine for about 30 minutes. Toward the end, pour in the cold peach mixture or fold in by hand, if necessary. Freeze for at least four hours before serving.
Makes about 2 quarts.
Thursday, September 3, 2009
I not sure what inspired me to tackle a this recipe for Thai fried chicken. I can't remember the last time I fried a chicken or even ate fried chicken. I blame it on geography. I live in the northeast, where fried chicken isn't exactly as popular as it is in the south. My mother never made it (about as close as she got was Shake n' Bake and that does not count) and growing up I don't recall my friends eating fried chicken at home.
Plus all that hot oil makes me nervous; I was convinced I'd knock over the frying pan and start a grease fire. And speaking of grease, fried chicken isn't particularly the first thing that comes to mind when I think about healthy, low calorie eating.
Nevertheless, I got over my phobias when I saw this article on the Atlantic Food Channel. It sounded so good: spicy, crunchy Thai fried chicken. And it was good, with a zippy, crisp, golden crust encircling juicy, perfectly cooked chicken. I made both thighs and legs, but I'll probably use just thighs next time. Some of the article's commentors found it difficult to find cilantro root and used more stems instead, but I often buy cilantro in the grocery store with the root attached and I'm pleased to discover they can be used. For dipping, I used A Taste of Thai's Garlic Chili Pepper Sauce (I couldn't find Sriracha sauce).
2 large cilantro roots, scraped clean and finely chopped
5 cilantro stems, finely chopped
1-1/2 teaspoons whole black peppercorns
1/2 teaspoon red pepper flakes
7 cloves garlic, chopped
1 teaspoon salt
1 tablespoon fish sauce
7 tablespoons rice flour (I found rice flour made by Goya)
3/4 cup chicken
Oil for frying
Garlic Chili Pepper sauce, Sriracha sauce or Thai sweet chili sauce, for dipping
1. Place cilantro stems and roots and peppercorns in mortar and pestle and pound into a paste (or place in food processor to make paste). Add garlic, red pepper flakes and salt and keep pounding into a fine paste.
2. Put paste in large bowl, stir in fish sauce and chicken stock. Gradually add rice flour, stirring, to make a smooth wet batter.
3. Add chicken to batter, coat all pieces well and marinate in refridgerator overnight. (Can marinate for as little as two hours, but longer is better.)
4. Remove chicken from refridgerator and allow it to reach room temperature. Heat oil (I used canola) to 350 to 375 degrees F and fry chicken about 10 minutes each side until golden brown.
Saturday, August 22, 2009
I like to go crabbing in the evening, when blue crabs swim to the surface and can be lured in toward a net with a flashlight. During the day, we toss in a line with bait (usually chicken) and wait for a tug to reel them in. And what do I do with them? After boiling the crabs and carefully picking the meat out of the shells, I make crab cakes.
This is my favorite recipe; it combines crabmeat and another seasonal Long Island treat -- corn. These two ingredients really work together well. There’s no need to catch your own crab, crabmeat from a fishmonger or canned crabmeat both work well. Serve them with some homemade tartar sauce.
1 shallot, minced
2 tablespoons butter
1 ear of fresh corn
16 ounces lump crabmeat
¾ to 1 cup fresh bread crumbs*
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 teaspoons Old Bay Seasoning
1 teaspoon Worcestershire sauce
1 tablespoon chopped cilantro
Vegetable oil, for cooking
1. Melt 1 tablespoon of butter in small frying pan over low heat. Add shallots and cook until shallots are translucent, about 5 minutes. Set aside.
2. Steam corn or cook corn in boiling water about 4 minutes. Cool and remove kernels. Combine corn and crabmeat in large bowl. Add bread crumbs and mix lightly, trying to keep lumps of crabmeat intact.
3. In a medium bowl, mix together egg, mayonnaise, mustard, lemon juice, Old Bay and Worcestershire sauce. Mix in shallots and cilantro.
4. Pour egg mixture into crabmeat and gently combine. Divide mixture into about 6-8 portions and flatten into thick patties. Place in freezer for about 30 minutes to set.
5. Heat 1 tablespoon of butter and a little vegetable oil, enough to coat the bottom of a large frying pan, over medium heat. Add crab cakes, in batches if necessary (do not crowd otherwise they will be difficult to flip) and sauté until golden brown on both sides, about 4-5 minutes per side. Serve immediately.
*For breadcrumbs, can use about 5 inches of french bread. Slice as if making a sandwich and scrape out (or pinch out) white portion, leaving crusts.
Tuesday, August 18, 2009
Him: It's a bean (or fruit or something equally obvious and unhelpful.)
Roasted cherry tomatoes
Cooked Borlotti beans
1/4 cup chopped sundried tomatoes
1 tablespoon chopped basil
Red wine vinaigrette, to taste (recipe below)
In bowl with beans, add roasted tomatoes, sundried tomatoes, chopped basil and enough vinaigrette to coat (or to taste, I probably used less than half amount below.) Toss well and serve. Adjust seasonings.
For red wine vinaigrette:
1/4 cup red wine vinegar
1-1/2 tablespoons lemon juice
1 teaspoon honey
1/2 teaspoon kosher salt
Freshly ground black pepper, to taste
1/2 cup olive oil
1 generous tablespoon pesto
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil and then the pesto.
Friday, August 14, 2009
I’m a big fan of soba noodles, skinny Japanese noodles made from buckwheat. I’m also a fan of Napa cabbage, a light, crunchy cabbage that is ubiquitous in Chinese stir fries. And it’s a good thing, because we recently had somewhat of a Napa cabbage crisis: A friend gave use several heads of cabbage the same week our CSA delivered a head.
My husband’s solution to this crisis was kimchi, a traditional Korean side dish made by fermenting cabbage and other vegetables. We used this YouTube video to make the kimchi and it turned out great (although I am still humming the background music.) I have to say that, for me, it was an entirely unique way of preparing food. It also called for ingredients I’ve never used, like sweet rice flour and garlic chives. Who knew?
I, on the other hand, knew exactly what to do with the cabbage: Make this salad. It’s perfect for lunch or a light summer supper. I think it would also work well as a side dish with grilled meat.
For the salad:
3-4 ounces snap peas or snow peas (one big handful), blanched 3 minutes
1 bunch soba noodles (they usually come packaged in 3 or 4 separate bunches), cooked about 5 minutes, drained and rinsed under cold water
Half head napa cabbage (depending on its size and your taste) halved lengthwise and sliced in thin ribbons.
3 scallions, cut in 1/4 inch slices, including green part
1/2 cucumber (or one small cucumber), chopped 1/4 pieces
1 red peppers, cut in quarters lengthwise and sliced into 1/4 wide ribbons or julienned
1 carrot, made into ribbons with a peeler or julienned
1 cup cilantro, roughly chopped
A handful of sprouts (optional)
A handful peanuts (optional)
Mix all ingredients well in large bowl and toss with dressing.
For the dressing:1 tablespoon toasted sesame oil
4 tablespoons olive oil
3 tablespoons soy sauce
Juice of half of one lime
5 tablespoons brown sugar
1 clove garlic, minced
1 jalepeno pepper, minced
1-1/2 tablespoons ginger, minced
2 tablespoons cilantro, finely chopped
Combine all ingredients in a bowl and mix well or combine all ingredients in a tupperware type container, cover, and shake to combine.
Makes 2 generous main courses
Tuesday, August 11, 2009
Sunday, August 9, 2009
This recipe, based on one my mom used to make, is an ice cream pie as opposed to a gooey chocolate-filled pie also called mud pie. My mom made it the easy way; she just bought already-made coffee ice cream and chocolate sauce, adding kahlua to the sauce, then made a pie crust and put it together. Still in the midst of ice cream-making mania, I decided to make everything from scratch, but, to be honest, next time I'll probably skip the homemade ice cream and just mix in a couple of tablespoons of kahlua into a softened pint of Haagen-Dazs.
For the crust:
1-1/4 cup chocolate wafer crumbs
1/4 cup melted butter
For the fudge sauce:
1-1/2 cups semi-sweet chocolate chips or chopped pieces
1/2 cup heavy cream
3 tablespoons butter
1 tablespoon kahlua
For the coffee ice cream filling:
3/4 cup sugar
3 large egg yolks
2 teaspoons all purpose flour
1/4 teaspoon salt
1 cup whole milk
3/4 cup dark-roasted coffee beans
1-3/4 cups heavy cream
1/2 teaspoon vanilla
1/4 teaspoon finely grinded espresso powder
1 tablespoon kahlua
1. Crust: Preheat oven to 350 degrees. Combine chocolate wafers and butter, stir until well blended. Press into 9-inch pie pan and bake for 8-10 minutes. Cool completely.
2. Fudge Sauce: Combine in a bowl over hot (not boiling) water 1-1/2 C chocolate chips, heavy cream, and butter. Stir until chips are melted and mixture is smooth. Remover from heat, stir in kahlua or other coffee liquor. Chill 10 minutes. Spread 1/3 cup sauce on bottom of chocolate wafer crust. Chill 15 minutes. Reserve remaining fudge sauce for the top of the pie.
3. Coffee Ice Cream: Combine Milk and coffee beans in a heavy saucepan and heat over medium heat to a simmer. Pour hot mixture into a bowl, cover and set aside for an hour. In a large bowl, use a mixer to beat sugar and egg yolks until mixture is thick and pale yellow, about four minutes. Beat flour and salt into egg mixture. Reheat coffee mixture until bubbles form at the side, remove from heat and remove coffee beans from milk with slotted spoon. Slowly pour hot milk into eggs, whisking constantly, to temper eggs. Pour entire mixture back into the saucepan and place over low heat, whisking constantly until custard thickens and coats the back of a wooden spoon. Do not boil. Remove from heat and pour coffee cusard through a strainer into a large bowl. Cool 5 minutes, then mix in cream, vanilla, espresso powder and kahlua. Chill, covered, at least 4 hours. Stir and freeze in ice cream machine according to manufacturer instructions. When done, pour ice cream into pie crust and freeze until hard. Remove from freezer and cover with remaining fudge sauce. Return to freezer until set.
Thursday, August 6, 2009
Spice Market via Food & Wine
4 teaspoons kosher salt
16 ounces añejo tequila
4 ounces Ginger-Lime Syrup (recipe below)
3 ounces Cointreau
8 lime wedges, for garnish
1/4 stalk lemongrass, smashed and chopped (optional)
Saturday, August 1, 2009
4. In large bowl, mix cheeses, eggs, salt, pepper, nutmeg and basil. Add vegetables and mix well. Pour into a lightly oiled (can use oil spray) 10-inch pie spring pan. Bake 50 to 60 minutes, until golden brown. Remove from the heat, and allow to cool 15 to 30 minutes. Slice in wedges and serve.
One 10- inch pie serves eight to ten.
Thursday, July 30, 2009
Tuesday, July 28, 2009
I do, however, appreciate the wild blueberries. They're smaller and more tart than commercial berries, perfect for jams, pies and other baked goods. After making a batch of jam and some blueberry pancakes, there were still some berries left over. Not enough to make a pie, so what to do? I saw a recipe in a magazine for blueberry scones and, even though I hardly ever eat scones and have probably made them only once in my life (probably after a trip to England), I decided to try it.
Wednesday, July 22, 2009
My first attempt, a salted butter caramel ice cream, was, sadly, a failure; the mixture tasted great but refused to freeze (I do plan to attempt this recipe again). Next, inspired by just-picked strawberries from my CSA, I made a really successful batch of fresh strawberry ice cream. Encouraged, I made nutella ice cream, which was great but a bit rich for my taste.
My latest effort is mint chocolate chip ice cream. A confession: It's not my husband's favorite, it's mine. Plus I happen to have a nice patch of mint in my herb garden, so I searched the web -- accepting some ideas, rejecting others (no green food coloring please) and came up with the following recipe:
1 cup sugar
1 teaspoon vanilla
Whisk the milk, cream, sugar and salt in a heavy saucepan over medium heat. Heat just until it begins to bubble around the edges, then remove, add the mint leaves, and cover. Let steep, covered for at least an hour - preferably two. Strain out the mint leaves and reheat cream mixture to just under a simmer.