Mark Bittman, in How to Cook Everything*, has a recipe for amazing, amazing chocolate sorbet. He calls it something like "the most bang for your buck" in the dessert world.
It uses cocoa, sugar, and water. That's it.
I've made it, and it's decadent.
Inspired by this, I decided to try to make chocolate ice cream using cocoa, instead of using chocolate I'd chopped and melted into the single cream.
It was much thicker than I expected, so I had to add extra milk before churning, but my gosh, was it Divine.
It also is sublime paired with raspberry sorbet.
I plan to try this again soon. I have to think about how to tweak it -- if at all? Not sure yet.
1 cup cocoa
1 cup sugar
4 egg yolks
1/2 tsp cornflour / cornstarch (optional; see below)
300 ml single cream
300 ml double cream
milk as needed
We combined the cocoa, half the sugar, and the single cream in a saucepan and heated to not-quite-boiling.
While it was heating, we beat the egg yolks, the rest of the sugar, and the cornflour together.
We poured a little of the heated liquid into the bowl with the egg mixture, beat it together, then added the rest.
After it was all well-mixed, we poured it all back into the saucepan and heated, stirring, until it was just boiling. Note: this works only if you have used cornflour. If you have not used cornflour, custard instructions say to heat until it coats the back of a wooden spoon. This is so thick, that method would not have worked.
While we were heating, it was so thick, we added the double cream. (Usually I would not add this until just before putting it into the ice cream maker.)
Removed it from the heat, then transferred to a glass casserole in a larger glass casserole full of water. Once it was room temperature, we took it out of the larger dish and put the smaller dish containing the mixture in the refrigerator for an hour / until cold.
Things got interesting again: when we took it out of the refrigerator, the mix was too thick to get it into the ice cream maker.
I put it all in our 1-liter measuring cup as usual -- with some persuasion! -- then added milk until I could stir the mixture with a spatula or wooden spoon and it was well-mixed. Then I could get it into the ice cream maker.
This took even less time in the ice cream maker than the ginger ice cream.
When it was done, and then later from the freezer, it was dark, rich, smooth, and intense. Altogether delightful.
As I mentioned, even more delightful when paired with raspberry sorbet.
Enjoy!!
*except gooseberries
Tuesday, 27 August 2013
Home-Made Hummus Experiment
Yum!
With extra garlic and no tahini...
...in honor of Bobbi's garlic-lovers' hummus. Bobbi's Hummus is a brand local to Philadelphia, and I fell in love with it there.
240g chickpeas (canned/tinned or dried and cooked)
3 tbs olive oil
2 tbs lemon
3 large cloves of garlic
1/4 tsp salt, plus a bit to taste
1/4 tsp paprika
I combined the ingredients in a bowl and pureed with an immersion blender; tasted, and added salt and olive oil to taste.
This ended up being very yummy, and I am looking forward to making it again!
Note: I came up with this by combining several on-line recipes, all of which called for both tahini and water. I added several tbs of water, and ended up with soupier hummus than I like (though it still worked well to use carrot sticks to scoop it), so I am not listing water as a needed ingredient.
With extra garlic and no tahini...
...in honor of Bobbi's garlic-lovers' hummus. Bobbi's Hummus is a brand local to Philadelphia, and I fell in love with it there.
240g chickpeas (canned/tinned or dried and cooked)
3 tbs olive oil
2 tbs lemon
3 large cloves of garlic
1/4 tsp salt, plus a bit to taste
1/4 tsp paprika
I combined the ingredients in a bowl and pureed with an immersion blender; tasted, and added salt and olive oil to taste.
This ended up being very yummy, and I am looking forward to making it again!
Note: I came up with this by combining several on-line recipes, all of which called for both tahini and water. I added several tbs of water, and ended up with soupier hummus than I like (though it still worked well to use carrot sticks to scoop it), so I am not listing water as a needed ingredient.
Monday, 19 August 2013
Raspberry sorbet
...to die for.
Awesome with rich dark chocolate ice cream (I'll come back to that, I promise). I suspect it would also be fabulous paired with chocolate sorbet (I also promise I'll come back to that).
1 400-g bag of frozen raspberries from Sainsburys
1 cup of sugar syrup, more if needed
1 tbs lemon juice
Thaw raspberries.
Add sugar syrup and lemon juice. (Can be added while thawing.)
Puree in a blender or using an immersion blender.
Taste. Add more sugar syrup if necessary. It's all right if it tastes just a bit too sweet; it will taste slightly less sweet when frozen.
Add to ice cream maker per instructions.
Eat some; freeze the rest.
When serving: if the sorbet is not soft when frozen, let it warm up in the refrigerator for about half an hour before serving.
Enjoy!!
Awesome with rich dark chocolate ice cream (I'll come back to that, I promise). I suspect it would also be fabulous paired with chocolate sorbet (I also promise I'll come back to that).
1 400-g bag of frozen raspberries from Sainsburys
1 cup of sugar syrup, more if needed
1 tbs lemon juice
Thaw raspberries.
Add sugar syrup and lemon juice. (Can be added while thawing.)
Puree in a blender or using an immersion blender.
Taste. Add more sugar syrup if necessary. It's all right if it tastes just a bit too sweet; it will taste slightly less sweet when frozen.
Add to ice cream maker per instructions.
Eat some; freeze the rest.
When serving: if the sorbet is not soft when frozen, let it warm up in the refrigerator for about half an hour before serving.
Enjoy!!
Friday, 21 June 2013
Simple Sugar Syrup
1 cup sugar
1 cup hot water
Mix and heat until all the sugar dissolves.
Per Mark Bittman, can remain refrigerated indefinitely.
I use this in sorbet and in ice cream I do not heat.
This is also very useful for iced tea.
1 cup hot water
Mix and heat until all the sugar dissolves.
Per Mark Bittman, can remain refrigerated indefinitely.
I use this in sorbet and in ice cream I do not heat.
This is also very useful for iced tea.
Mango Ice Cream
1 cup sugar syrup
150 ml single cream
150 ml double cream
Thaw mango.
Add sugar syrup and puree in a blender or with an immersion blender. You might like your ice cream with some chunks in it -- that's how I like this best -- or mostly smooth.
(Sometimes the chunks are not thawed enough for me to blend easily. I will sometimes heat them up a little on the stove if needed, but then extra time is required for cooling.)
Add creams.
Use ice cream maker per instructions.
Enjoy!
Delia's Ginger Ice Cream (adapted)
This is some of the most decadent ice cream I've ever had.
I started with this recipe as a starting point: http://www.deliaonline.com/recipes/type-of-dish/summer-desserts/ice-cream/ginger-ice-cream.html
I do not beat the double cream -- it doesn't need it. That step might be more important if you're not using an ice cream maker.
Cornflour (cornstarch) is a wonderful and helpful thing in custards; it means no worries about over-cooking. If you don't like cornflour or are allergic to it, simply make a custard as normal, being careful not to over-cook. (I'll try to do another entry on custards.)
300 ml single cream
300 ml double cream
4 egg yolks
25 g caster (superfine) sugar
2 tsps cornflour (even 1/4 tsp has worked in other recipes)
a few drops - 1/4 tsp of vanilla extract
ginger as directed, or 100 g glace ginger
Heat the single cream slowly until it is just boiling. While heating, beat together the egg yolks, sugar, and cornflour until light yellow and smooth.
Pour a little of the cream into the egg yolk mixture and beat together. Add the rest.
Put the cream/egg/sugar/cornflour mix back into the pan and heat, stirring, until just boiling again. (The cornstarch means you don't have to worry about it if it starts out looking a bit like scrambled eggs -- just keep stirring and cooking and it will smooth out.)
Remove from heat; transfer to a glass bowl or pan. Put that bowl or pan into another bowl or pan full of cold water to cool. When room temperature, place first bowl in the refrigerator until cold.
If using glace ginger: Put in a saucepan with 2-4 tbs (30-60 ml) water; heat to boiling. Allow to cool.
Once everything is cold, combine custard, double cream, ginger and ginger syrup (or glace ginger and liquid), and vanilla extract.
Place in ice cream maker according to directions.
Enjoy!
I started with this recipe as a starting point: http://www.deliaonline.com/recipes/type-of-dish/summer-desserts/ice-cream/ginger-ice-cream.html
I do not beat the double cream -- it doesn't need it. That step might be more important if you're not using an ice cream maker.
Cornflour (cornstarch) is a wonderful and helpful thing in custards; it means no worries about over-cooking. If you don't like cornflour or are allergic to it, simply make a custard as normal, being careful not to over-cook. (I'll try to do another entry on custards.)
300 ml single cream
300 ml double cream
4 egg yolks
25 g caster (superfine) sugar
2 tsps cornflour (even 1/4 tsp has worked in other recipes)
a few drops - 1/4 tsp of vanilla extract
ginger as directed, or 100 g glace ginger
Heat the single cream slowly until it is just boiling. While heating, beat together the egg yolks, sugar, and cornflour until light yellow and smooth.
Pour a little of the cream into the egg yolk mixture and beat together. Add the rest.
Put the cream/egg/sugar/cornflour mix back into the pan and heat, stirring, until just boiling again. (The cornstarch means you don't have to worry about it if it starts out looking a bit like scrambled eggs -- just keep stirring and cooking and it will smooth out.)
Remove from heat; transfer to a glass bowl or pan. Put that bowl or pan into another bowl or pan full of cold water to cool. When room temperature, place first bowl in the refrigerator until cold.
If using glace ginger: Put in a saucepan with 2-4 tbs (30-60 ml) water; heat to boiling. Allow to cool.
Once everything is cold, combine custard, double cream, ginger and ginger syrup (or glace ginger and liquid), and vanilla extract.
Place in ice cream maker according to directions.
Enjoy!
Mango Sorbet
If you like mango, this is divine.
1 450-g bag of frozen mango chunks from Sainsburys
1/2-1 cup of sugar syrup*
(optional: 1 tsp lemon juice)
Edited to add: this is extra-divine with a tsp of lime juice.
* 1 cup sugar to 2 cups hot water; heat until all the sugar dissolves. Per Mark Bittman, can remain refrigerated indefinitely. This is also very useful for iced tea.
Thaw mango chunks.
Add 1/2 cup sugar syrup.
Puree in a blender or using an immersion blender. How fine to puree it is up to you -- we discovered we like it better with some chunks of mango remaining.
Taste. Add more sugar syrup if necessary. It's all right if it tastes just a bit too sweet; it will taste slightly less sweet when frozen.
Add to ice cream maker per instructions.
Eat some; freeze the rest.
When serving: if the sorbet is not soft when frozen, let it warm up in the refrigerator for about half an hour before serving.
Ta-da!
Enjoy.
1 450-g bag of frozen mango chunks from Sainsburys
1/2-1 cup of sugar syrup*
(optional: 1 tsp lemon juice)
Edited to add: this is extra-divine with a tsp of lime juice.
* 1 cup sugar to 2 cups hot water; heat until all the sugar dissolves. Per Mark Bittman, can remain refrigerated indefinitely. This is also very useful for iced tea.
Thaw mango chunks.
Add 1/2 cup sugar syrup.
Puree in a blender or using an immersion blender. How fine to puree it is up to you -- we discovered we like it better with some chunks of mango remaining.
Taste. Add more sugar syrup if necessary. It's all right if it tastes just a bit too sweet; it will taste slightly less sweet when frozen.
Add to ice cream maker per instructions.
Eat some; freeze the rest.
When serving: if the sorbet is not soft when frozen, let it warm up in the refrigerator for about half an hour before serving.
Ta-da!
Enjoy.
Monday, 17 June 2013
Risotto with pine nuts and sultanas
Sorbet and I make risotto quite often -- it's a wonderful, relatively quick dish. I don't understand why risotto has a reputation of being difficult; yes, it is 25 minutes of stirring, but it is completely and totally worth the effort.
What makes this dish possible, however, is our Wonder Pot -- we have a huge, deep, heavy-bottomed nonstick chef pan. I'm pretty sure this is it. It is a perfect pan for risotto, and I have never yet managed to get it to stick at all.
This is based on a recipe from Paola Gavin's vegetarian Italian cookbook, but modified by us over the years.
2 cups arborio rice
1 quart stock -- a nice chicken stock gives this a wonderful flavour and richness, but a good vegetable stock also makes a lovely, lighter, dish. The stock really makes the dish -- with water only it's just not the same.
3-4 T olive oil
3 small or two large shallots, chopped fairly small but not slivered
1 clove garlic, peeled
Generous handful of parsley, chopped
1/2 c. sultanas
1/4 c. pine nuts
3/4 c. fresh grated parmesan or romano (Sorbet likes romano better)
1-2 T butter
Salt and pepper to taste
Bring the stock to a simmer; while it is coming to a boil saute the shallots in olive oil over medium heat. When shallots begin to brown add pressed garlic, after about 10 seconds add the parsley.
Turn heat to high. Add the rice and saute briefly. Add one ladleful of stock; stir until liquid is absorbed. Add pine nuts, sultanas, and another ladleful of stock. Continue adding stock one ladleful at a time and stirring until rice absorbs the liquid. Overall you will cook the rice for about 25 minutes; it will develop a wonderful creamy texture, and be just a bit past al dente. The rice gets significantly more difficult to stir about 2 minutes before it's done.
Take the risotto off the heat. Add butter, grated cheese, and several good grindings of black pepper, and stir to mix. I usually don't salt it until I serve because the cheese makes it fairly salty already.
This is not quite a half hour meal, but maybe a 35 minute dish from start to finish that is substantial enough you won't feel cheated at all if you decide to make a one-dish meal.
What makes this dish possible, however, is our Wonder Pot -- we have a huge, deep, heavy-bottomed nonstick chef pan. I'm pretty sure this is it. It is a perfect pan for risotto, and I have never yet managed to get it to stick at all.
This is based on a recipe from Paola Gavin's vegetarian Italian cookbook, but modified by us over the years.
2 cups arborio rice
1 quart stock -- a nice chicken stock gives this a wonderful flavour and richness, but a good vegetable stock also makes a lovely, lighter, dish. The stock really makes the dish -- with water only it's just not the same.
3-4 T olive oil
3 small or two large shallots, chopped fairly small but not slivered
1 clove garlic, peeled
Generous handful of parsley, chopped
1/2 c. sultanas
1/4 c. pine nuts
3/4 c. fresh grated parmesan or romano (Sorbet likes romano better)
1-2 T butter
Salt and pepper to taste
Bring the stock to a simmer; while it is coming to a boil saute the shallots in olive oil over medium heat. When shallots begin to brown add pressed garlic, after about 10 seconds add the parsley.
Turn heat to high. Add the rice and saute briefly. Add one ladleful of stock; stir until liquid is absorbed. Add pine nuts, sultanas, and another ladleful of stock. Continue adding stock one ladleful at a time and stirring until rice absorbs the liquid. Overall you will cook the rice for about 25 minutes; it will develop a wonderful creamy texture, and be just a bit past al dente. The rice gets significantly more difficult to stir about 2 minutes before it's done.
Take the risotto off the heat. Add butter, grated cheese, and several good grindings of black pepper, and stir to mix. I usually don't salt it until I serve because the cheese makes it fairly salty already.
This is not quite a half hour meal, but maybe a 35 minute dish from start to finish that is substantial enough you won't feel cheated at all if you decide to make a one-dish meal.
Sunday, 16 June 2013
Baked salmon with asparagus and parsleyed new potatoes
This is supposed to be a blog about ice cream, but for some silly reason I've decided that the first post should be a delicious quick meal that Sorbet and I made the other night. We always struggle a bit to find good weeknight meals, and we will definitely return to this one while asparagus remains in season.
Take two salmon filets, put a crushed clove of garlic on each, and drizzle with olive oil. Bake at 170 C for 15 minutes or until done.
Boil 500 grams new potatoes for 20 minutes. Drain, return to pan, and saute in butter over medium heat with 1/4 cup chopped parsley for 2-3 minutes.
Toast 1/4 cup pine nuts briefly in heavy bottomed pot. Cut asparagus to 1 1/2 inch lengths, and saute in olive oil over medium high heat with kosher salt and pine nuts until asparagus is dark green and just tender. Do not overcook.
Take two salmon filets, put a crushed clove of garlic on each, and drizzle with olive oil. Bake at 170 C for 15 minutes or until done.
Boil 500 grams new potatoes for 20 minutes. Drain, return to pan, and saute in butter over medium heat with 1/4 cup chopped parsley for 2-3 minutes.
Toast 1/4 cup pine nuts briefly in heavy bottomed pot. Cut asparagus to 1 1/2 inch lengths, and saute in olive oil over medium high heat with kosher salt and pine nuts until asparagus is dark green and just tender. Do not overcook.
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