Sunday, May 2, 2010

Moving... to tumblr

Hi Everyone, moved the address of my blog to:

hope y'all will come follow me there!

Tuesday, April 6, 2010

Buttermilk Ice Cream

Is it 80 degrees out? I think it is!
To tell the truth, I barely use my ice cream maker. It feels like a lot of trouble for something I can buy pretty easily. But I'm slowly becoming interested in the machine again. I keep the base frozen in the freezer so I don’t have to think of freezing it when I want ice cream. (It takes 12 hours to freeze and it will not compromise with me on that...)

This ice cream is really simple. My fear with buttermilk ice cream is that it may be too watery and turn out like the hated ice milk of yore. I've solved the issue with heavy cream, of course.

Buttermilk Ice Cream
Makes 1 pint
This one is excellent with a tart or a cobbler.

1 cup buttermilk, cold
2/3 cup sugar
¼ teaspoon fine sea salt
2 cups heavy cream, cold
2 teaspoons pure vanilla extract

Whisk the buttermilk, sugar and salt together in a bowl until the sugar and salt are completely dissolved. Add cream and vanilla. Freeze according to the manufacturers’ directions on your ice cream maker.

Labels: ,

Friday, March 26, 2010

Banana Bourbon and Chocolate Flake Ice Cream

Sunday, March 14, 2010

Root Vegetables

We’re approaching spring, I’ve seen crocuses to prove it! I do think it feels wintery, however. Root Vegetables are a winter staple. If you get some great ones, they'll have the greens in tact, like the beets to the right. Radish, turnip and beet greens can all be sautéed with olive oil + garlic, sprinkled with sea salt and served with a squeeze of lemon on a piece of crusty bread. Radish and Butter Sandwiches.

What is a Root Vegetable & How do I Choose One?

Roasted Root Vegetables (pictured above in a salad with a poached egg)
Serves 4 as a side dish
These simple vegetables can be served at room temperature with a salad or mixed with 2 cups cooked quinoa (pronounced: keen-wah) for a great side. Don’t limit yourself to using only these root vegetables, you can substitute beets, carrots or Jerusalem artichokes.

¾ teaspoon flakey maldon sea salt
1 sprig rosemary, roughly chopped(1 ½ t)
1 medium potato, cut in 3/4 inch pieces
1 medium turnip, peeled and cut in ¾ inch pieces
1 medum celeriac, peeled and cut in ¾ inch pieces
1 parsnip, peeled and cut in ¾ inch pieces
1 small onion, sliced
2 tablespoons extra virgin olive oil
1 tablespoon white vinegar

Heat oven to 375 degrees. Place all the ingredients except the vinegar on a sheetpan with sides and use clean hands to toss them all together. Once everything is well coated in oil and rosemary bits, spread the mixture in an even layer. Roast for about 1 hour, until the vegetables are cooked through and golden brown at the edges and on the bottom. Toss with vinegar, adjust salt and pepper to taste.

Roasted Root Vegetables with Quinoa

Labels: , , ,

Friday, March 12, 2010

Meatloaf Madness

The beginning of the week was a big sunny bunch of madness. Now, with the rain and a chill it’s a little sad. Which brings me to the great comfort of meatloaf. If meatloaf were emotion on display, it would be a long warm hug from a big friend.

Meatloaf for me had always been associated with the school cafeteria, but now I’ve grown to appreciate it’s self-basting fatty goodness. It’s really easy to make and above all, satisfying. I like to make it in a loaf pan so it is essentially simmering in its own fat the entire time. The fat drains off at the end, but it is no diet food - it’s a giant loaf of meat, with breadcrumbs.

Serves 8

If you really want to get jiggy with this, add 2 tablespoons of beef marrow fat or bacon fat. Remember, fat equals flavor. It does not equal modeling contracts or the right to wear bikinis in public. Consider your priorities.

1 ½ cups Panko (Japanese breadcrumbs) or coarse breadrumbs
2/3 cups buttermilk or whole milk
2 ½ pounds ground beef (85% lean is best)
1 large egg
2 cloves garlic, finely chopped
½ cup chopped flat leaf parsley, plus more for garnish
½ cup tomato sauce
2 teaspoons dry mustard
1 large shallot
½ teaspoon chopped rosemary
1 teaspoon coarse sea salt
1 teaspoon freshly ground black pepper
4 strips bacon

Use your hands to combine all the ingredients except the bacon in a large bowl until well combined. Place the mixture in an 8 ½ inch by 4 ½ inch by 2 ½ inch loaf pan, form into a loaf shape.

Place the loaf pan on a sheet pan with edges. Lay the bacon over the loaf in a cris-cross pattern, tuck the ends into the pan if they hang over the edge. Bake at 375 degrees until internal temperature is 145 degrees, about 1 hour 20 minutes. Let the meatloaf cool 10 minutes, run a knife between the pan and the loaf to release it. Place the meatloaf on a platter or cutting board, discard the grease that is left in the pan or use it to make a gravy. Cut in 1 inch thick slices.

Labels: , ,