So if you know me, you’ll know that I absolutely love chocolate, and I especially love M&M’s. So people are surprised when they find out that my favorite two Ice Cream flavors are Pistachio and Rum N’ Raisin…which both contain absolutely no chocolate.
So last night, I set forth with trying out a recipe I found online for Pistachio Ice Cream…the final product really, really tasted like Kulfi, which I guess shouldn’t be too surprising considering the amount of Pistachio’s in this recipe
This was my first time making a “custard” style Ice Cream as discussed in my last post about Ice Cream…it does take a little longer but it tasted great. Plus, I had egg whites left over for breakfast this morning!
3 cups (750 ml) Heavy/Whipping Cream
3/4 cup sugar
1.25 cups (ground) Pistachio – this will be used while the cream mixture is steeping, so you don’t need to mix it too much
0.75 cups (chopped) Pistachio – this will be in the final product – so leave it at a size you like
6 large egg yolks (not in picture above)
1 tspn Vanilla Extract
1/2 tspn Almond Extract
Remove the Pistachio’s from their shells and grind in your food processor. I grossly underestimated how long this would take last night…around 20-25 minutes I think 😦
Warm 2 cups of the cream, Sugar, pinch of Salt, stirring frequently to dissolve the Sugar
Once dissolved, add the 1.25 cups of ground Pistachio’s, mix, cover, and remove from heat for 30 minutes to let it steep
Strain the Pistachio from the cream mixture into a bowl…make sure you press on the Pistachio to get as much liquid out as possible, put the mixture back into your pan, and discard the used Pistachio’s
Whisk the egg yolks
Setup an ice bath and put a bowl in it with the remaining cup of cream, and put the strainer on top
Put the saucepan back on medium/low, and add the whisked yolks to the pan whisking frequently. I added about a third of the egg yolks first, whisked, and then added the next third, whisked, and finally the last third, and whisked again. The key here is that the egg yolks don’t get too hot and start to scramble (ewww), so you want to add them slowly, whisk frequently, and remove them from heat once the temperature gets to between 170 F – 175 F. This takes care of any salmonella or other health concerns in eating the yolk (Yolks should be cooked to at least 160 F, and start to scramble once they hit 181 F)
Once your frequently whisked mixture hits the above temperature, immediately put thru the strainer again into the cream in the ice bath, along with the Vanilla and Almond Extract, mix, and put in the fridge for an hour or so (until cooled)
Setup your Ice Cream Maker and sit back and relax waiting for your dessert to get made (roughly 25 minutes)
At the 15 minute mark, I added in the rest of the Pistachio’s
From start to finish, this definitely took a lot longer than the Vanilla (Philadelphia Style) Ice Cream. I had a sample before bed last night and it was amazing…I can’t wait to get home tonight and have some for dessert.
This is a recipe I saw a couple of days ago on Food Network (the best non-Sports channel around). My Mom has always made the best Potato Salad around, and so I never bothered getting a recipe of my own…until I saw this one…any recipe that calls for reserved bacon fat to be mixed into the final product…SIGN ME UP!
6 Yukon Gold Potatoes
Salt & Pepper
1/2 pound Bacon 🙂
2 stalks of Celery (chopped)
8 Green Onions (chopped)
1/2 cup Mayo
1/4 cup Dijon Mustard
2 tbsp Vinegar
2 tbsp Relish
2 tbsp Bacon fat
Put Potatoes into a pot with cold water and put on high until they are cooked thru (it took me 45 minutes from sink to ready tonight)
While Potatoes are boiling, chop up the bacon and cook to your liking, set aside the bacon and 2 tbsp of the fat
Mix the Mayo, Mustard, Bacon fat, Relish, and Vinegar together
Once Potatoes are done, immediately remove from water and chop into bite-size pieces (make sure you don’t burn yourself). You want to do it while it’s hot since it absorbs more of the dressing flavor that way
Put the celery, green onions, potatoes, and dressing into a bowl and season with Salt & Pepper and mix Tasted pretty good for my first time, but I think next time I’ll add more Bacon fat…
We had our annual team day/bocce tournament at our Managers house today…followed by a seemingly also annual loss in the final to Doug…but before that we had an awesome potluck with lots of good food and fun with our co-workers.
So this years theme was Hawaiian, and as I never made anything Hawaiian, my original idea was a Pig on a spit, but as I wasn’t sure how over that would go, I knew I had to do something with Pineapple…after some quick Googling, I found the following recipe which turned out pretty good, and also amazingly fast to prepare:
A pack of boneless, skinless Chicken Thighs (you could use any type of Chicken meat, but I find this is the best type on the BBQ due to the fat in the thigh keeping it moist after being on the grill
Whole Pineapple (you can buy a small can if you’d rather not core a pineapple – but it’s super easy and instructions will follow…)
1/2 cup brown sugar
2 tbsp Soy Sauce
2 cloves garlic (diced)
1 tbsp fresh ginger (diced)
Whisk the brown sugar, soy, garlic, ginger, and all of the juice from the pineapple together until the brown sugar has dissolved. Typically, you should get between 1/4 cup and 1/2 cup out of a Pineapple (instructions on coring the Pineapple below), so if you’re using canned pineapple you may want to put in a similar amount.
(Marinate as long as possible)
Turn your grill on to Medium heat
Place the chicken on the grill, and leave for approximately 4-6 minutes per side, depending on thickness
Just before the chicken is done, put on your pineapple rings from your cored pineapple (or can) and grill for 1 minute per side to blacken slightly
Serve on a bed of rice
Directions to core a Pineapple
So I’ve almost always used a regular kitchen knife to cut/peel a Pineapple. It takes a few minutes, and gets a little messy with the juices, but works fine for everyone since we all have knives at home. However – the core in the middle always bugged me as I don’t like to eat that part. One day, I stumbled upon this knifty tool, and obviously had to buy it…and know, I can go from Pineapple on counter to Pineapple sliced and in a bowl to eat in about 2 minutes
Take the top of the Pineapple – just screw it counter-clockwise from the base of the Pineapple
Slice the top off of the Pineapple
Here’s the fun part – put your corer on top of the Pineapple and start turning clockwise until you hit near (or almost near) the bottom
Pull up on the handle, holding the base of the Pineapple intact
You can slide the rings off if you want the rings hold, or use the included slicer to slice the rings into bite size pieces
As a side note – the cored Pineapple works great as a drink during your party…just test it with water over the sink first to make sure it doesn’t leak…if it does, put it in a bowl or something to stay safe!
If you don’t have a Pineapple corer, from step 3 you could just slice the sides off of the Pineapple and make sure to get the skin off, then cut the Pineapple into wedges, discarding the core
About a month ago my office-mate purchased an ice cream maker attachment for her KitchenAid (I still haven’t figured out a name for it yet)…I’ve already written about my love affair with mine, but she brought in a sample 3 weeks ago and I was hooked and had to buy one. I also got The Perfect Scoop eBook and when I got home today and the sun was shining, I knew it was time to try out the new gadget…
Regarding the name – when I first started looking into making ice cream, most recipes require egg yolks and warming on the stove. The finished product is silkier, but takes a bit longer to prep. Making it Philadelphia style involves no egg yolks, and the end result is a supposed to be a bit firmer (as I haven’t made it with egg yolks yet, I can’t comment). The regular style takes more time, and is probably better for a weekend when you have more time…since I started making this after work, time was of the essence…
750 ml whipped/heavy cream
3/4 cup sugar
1 tablespoon Vanilla Extract
1/2 of a Vanilla Bean pod
Take a vanilla bean pod, slice in half lengthwise. Scoop out the beans and put into saucepan along with used pod. Store other half for next time.
Pour 250 ml of Whipping Cream, and all of Sugar into the saucepan over medium heat and stir until sugar is dissolved
Pour mixture into a dish along with rest of cream and vanilla extract and chill in fridge until cold
Wait in anticipation while mixture cools
Attach ice cream attachment to your mixer and set to “Stir”
Slowly pour chilled mix into running mixer
Let it run between 20-30 minutes. Once the attachment starts to click, you’ll know it’s ready. If you wanted to throw chocolate chips or some fruit into the ice cream, you should do it after the first 15 minutes. The ice cream will be like Soft Serve (reminds me of Beacon Drive In when I was a kid) at this point…if you want something firmer then put it in the freezer for a couple of hours before eating.
If you don’t have an ice cream maker, you can always do it by hand using the instructions on this page.
So we went to Costco the other day and I bought a frying chicken…you know, one of those Rotisserie style chickens you see in a warmer…they smell so good and are a fairly cheap and convenient dinner when paired with a salad and some rolls.
Well, buying them whole and cutting up and preparing is insanely cheap, I got this one for about $4.50 and you get 8 pieces (2 legs, 2 thighs,2 wings, and 2 breasts) – more if you divide the breasts. From there, you can have all sorts of fun:
Beer Can Chicken
Flattened Chicken (cutting the chicken in the middle and “flattening” it
Just cutting up and cooking it…probably an infinite amount of ways to cook it at this point!
Well, it’s Friday night (at least, when I cooked this) and smoking hot outside…so what better way to cook it than cutting it up, pulling out the Deep Fryer, and sitting on the deck while having a drink?
1 cup flour
2 cups buttermilk
Seasoning (Salt + Pepper, Chicken Spice, etc)
How’s that for simple?
Wash the chicken and pull any gizzards out. Then pat the chicken dry with a paper towel
Cut the chicken into pieces – for instructions check out this link – you’ll end up with something like this
Get out a container that can fit all that chicken, put in the buttermilk, the seasoning, and toss the chicken in the buttermilk. Put in the fridge for a few hours (the longer the better)
Get out a paper bag, or a smaller Tupperware container, and put the flour in there, as well as the seasoning
One at a time, put the chicken piece in your bag and shake vigorously until coated. Repeat for all pieces
Set up your deep fryer. I always do this on the deck, so it doesn’t smell up the inside of our house…put it on 360 F.
Grab your cold drink and have a seat on the deck, waiting for the beep from your fryer
Put in your pieces one at a time into the fryer and cook for roughly 10 minutes (depends on the piece of chicken…wings will obviously cook quicker than the bigger pieces). The chicken should be cooked to about 165 F. (you can see from the bare patches – I should have added more flour to my container halfway thru mixing everything)
Serve with fries, potatoes, salad, rolls, or whatever else you have in your fridge.