Sunday, July 08, 2007

Gianduja Gelato

1 1/2 cups (185 g) hazelnuts, toasted
1 cup (250 ml) whole milk
2 cups (500 ml) heavy cream
3/4 cup (150 g) sugar
1/4 teaspoon coarse salt
4 ounces (115 g) milk chocolate, finely chopped
5 large egg yolks
1/8 teaspoon vanilla extract

Rub the hazelnuts in a kitchen towel to remove as much of the papery skins as possible, the finely chop them in a food processor or blender.
Warm the milk with 1 cup of the cream, sugar and salt in a saucepan. Once warm, remove from heat and add the chopped hazelnuts. cover and let steep at room temp for 1 hour.
Put the milk chocolate pieces in a large bowl. Heat the remaining 1 cup cream in a medium saucepan until it just begins to boil. Pour it over the milk chocolate pieces and stir until the chocolate is completely melted and smooth. Set a mesh strainer over the top.
Pour the hazelnut-infused milk through a strainer into a medium saucepan, squeezing the nuts firmly with your hands to extract as much of the flavourful liquid as possible. Discard the hazelnuts.
Rewarm the hazelnut-infused mixture. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm hazelnut mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the milk chocolate mixture. Add the vanilla and stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.

from David Lebovitz's "The Perfect Scoop"

see original post here.

Thursday, July 05, 2007

Tomato Appy

Panko-Encrusted Tomatoes with Goat Cheese, Capicola, Basil & Balsamico

green or unripe tomatoes
flour + milk (enough to create a batter-like consistency)
olive oil
capicola, crisped in the oven
goat cheese
balsamic vinegar

Mix together the flour and milk, along with salt, pepper and cayenne.
Slice tomatoes somewhat thick, then coat in the floury batter.
Dredge in the panko so that the tomatoes are thickly covered.
In a med/large skillet, heat enough olive oil to accomodate the slices for frying. Fry over medium-high heat until golden, flipping once.
When finished, remove to a paper towel to drain briefly. Place a small portion of goat cheese on top, then give a quick drizzle of balsamic.
Place shards of crispy capicola top, strew with basil and serve immediately.

Photo is from my appetizer at Create Bistro;

see the original beach post here.

Bolognese Sauce

Keep in mind that all of these amounts are general, and beg to be tinkered with. Make it so that it tastes good.

2 Tablespoons butter
2 Tablespoons olive oil
2- 2 1/2 stalks of celery (depending upon size)
2 1/2- 3 carrots (depending upon size)
1 medium red onion, diced
4-5 cloves garlic, roughly chopped
1 lb ground beef
1 lb ground pork
1 lb ground lamb
3 28-ounce cans whole tomatoes, with juice
2 bay leaves
1- 1 1/2 teaspoons dried oregano
1- 1 1/2 teaspoons dried basil
quarter of a nutmeg, ground
1 or so glasses of red wine
parmesan rinds
prosciutto or pancetta are both great additions, diced

In a large pot, warm butter and olive oil over medium-high heat.
Sweat celery, carrots, onion, garlic and procsiuto/pancetta (if using) until softened, 3-5 minutes, stirring frequently.
Add meats, stirring/chopping until brown. Drain off excess fat, if necessary.
Add the remaining ingredients to the pot, stir to combine. Cook, uncovered, for 6 or so hours, stirring at least every 30 minutes.

see original post here.