Monthly Archives: March 2008
>Well, I would have taken a picture. But I can’t. Because there’s none left. Nor are there any cones. Or any cone crumbs. The entire batch was demolished, but I can still share the recipe:
13 oz of Nutella spread
2 cups of half and half
1 cup of whole milk
5 egg yolks – reserve egg whites
1 vanilla bean split
1 pinch salt
1/4 tsp vanilla extract
1) Scoop half of the Nutella into a metal mixing bowl.
2) Heat half and half, milk, salt, and vanilla bean over medium low heat. Stir often to avoid scalding.
3) Whisk egg yolks in a large seperate mixing bowl.
4) Prepare an ice bath.
5) When dairy is hot allow to steep for 15min.
6) With a small measuring cup pour hot liquid into the Nutella and whisk. Continue with a little hot liquid at a time until the Nutella is entirely dissolved. Pour hot Nutella mixture back into saucepan.
7) Repeat step 6 with the remaining Nutella.
8) Remove hot Nutella mixture from stove. Using a 1/2 cup measure slowly drizzle the hot Nutella mixture into the bowl with the egg yolks. WHILE YOU DO THIS YOU MUST WHISK LIKE A MOTHERF****R. Do this until you’ve mixed about 2 cups of hot mixture into the egg yolks and then scrape the egg yolk mixture back into the Nutella mixture.
9) Return the Nutella mixture to the stove and heat over medium-low heat. The mixture will already be very thick so be very careful not to allow the mixture to overheat and curdle the eggs.
10) Quickly remove the Nutella/egg mixture from the heat and pour it through a fine-mesh colander into a mixing bowl placed in the ice bath. Whisk immediately for 30 seconds and then add vanilla extract.
11) Chill the Nutella custard base in the fridge for at least 4hrs, overnight is better. Process according to your machine’s instructions.
– I know that probably looks like a lot of instructions if you’ve never made ice cream before, but it’s really not hard. The steps for ice cream are always the same:
1) Heat dairy/flavorings
2) Whisk yolks
3) Stream hot dairy into yolks while whisking like a mofo.
4) Return egg mixture to dairy mixture.
5) Return egg/dairy mixture to stove and stir while it thickens- watching carefully to avoid curdling.
6) Strain hot egg/dairy mixture into an ice bath. Add other flavorings.
8) Freeze in machine.
– I always reserve the egg whites from the ice cream and use them to make ice cream cones. Waste not want not.
>I have this theory that every person [who cooks] has a method of disposing of leftovers in an ingenuous new package.
Consider for a moment the traditional food known as “Leftover Soup”.
What does it for you?
My uncle, for example, makes frittatta with whatever’s in the fridge. Oddly enough his kids hate frittatta.
According to legend my grandfather made pancakes every Sunday so that my grandmother could sleep in. Whatever was around went into the pancakes. To quote my mother, “Mulberry wine was actually pretty good even though it made them turn grey, turkey was okay, corn was okay, pickle relish was really bad.”
Apparently the possibility of certain pancake varieties was a big incentive for the kids to finish all potentially nasty leftovers by Saturday night. Good thinking grandpa.
For me (with the exception of asian leftovers) it tends to be either pizza or quesadillas. Leftover indian or any kind of stew or pasta sauce do amazingly well on flatbread and even better with cheese.
Or sometimes I just mix all existing sauces together in my [totally useful] mini food processor and put the resulting mix out with corn chips. Everyone loves it, no one has any idea what’s in it.
Of course then if there’s a request for a recipe I tend to have a bit of a problem.
>I rode my bike out to Saraga yesterday- first chance in what feels like months to ride and really enjoy some fresh air. There I encountered a package of beautiful huge King Oyster mushrooms and decided to experiment with red rice, 5-spice firm tofu (cause I didn’t have time to marinate any), and this bottle of Honey Black Rice Vinegar which was pretty darn sweet.
So here’s how it went
1 package 5spice tofu cubed
4 King Oyster mushrooms cubed (or 1 package of other mushrooms sliced or diced)
1 package of snap peas, rinsed
1/4 cup bell pepper diced
2Tbsp minced ginger
1 Tbsp minced garlic
2 Tbsp soy sauce
1/2 tsp salt
1 Tbsp sesame oil
3 scallions minced
for the sauce:
1/4 cup light miso
1/8 cup honey vinegar (or same amount of cider or rice wine vinegar + 1 Tbsp honey)
2 Tbsp tahini
1 tsp cock rock garlic sauce (garlic red rooster)
1) Stirfry garlic and ginger in sesame oil.
2) Add mushrooms, snap peas, tofu, pepper and salt. Add more sesame oil if necessary. Cook for 5min.
3) While the veggies are cooking make your sauce (either in a small food processor or with a whisk)
3) Add scallions. Add sauce cook 2more min.
4) Serve on a bed of tasty red rice.
Easy peasy, cheap, healthy.