Pork Tenderloin with Greens & Polenta

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After preparing a meal with pork tenderloin such as this one, I ask myself why I don’t always utilize the oven probe thermometer; it makes cooking to perfection completely FOOLPROOF!! This dish had wonderful components… the soft and cheesy polenta, the flavorful and bountiful greens, and the perfectly cooked meat. :) Amazing! This recipe was loosely adapted from Everyday Food.

Yield: Serves 6 to 8

For the Polenta:

  • 2 cups skim milk
  • 2 1/2 cups chicken stock
  • 3/4 cup polenta
  • 3/4 cup grated Parmesan cheese
  • coarse salt and freshly ground black pepper

To Finish the Dish:

  • 2 pork tenderloins (approximately 1 pound each)
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil, plus more for dish
  • 3/4 cup chicken stock
  • 1 medium yellow onion, halved and thinly sliced crosswise
  • 1 medium red onion, halved and thinly sliced crosswise
  • 4 cloves of garlic, thinly sliced
  • 1 large bunch Swiss chard (3/4 pound), stems cut into 1/2-inch pieces, leaves sliced into 1-2 inch ribbons
  • 6-8 cups collard greens, large ribs removed, thinly sliced into 1/4-inch ribbons
  • 3 teaspoons sherry vinegar
  • coarse salt and freshly ground black pepper
  1. Preheat oven to 450 degrees.
  2. In a 4-quart enameled cast iron pot, bring milk and stock to a boil over medium-high. Gradually whisk in polenta. Continue to whisk until polenta thickens. Reduce heat to low, season with salt and pepper, and simmer gently, stirring occasionally to prevent sticking, until cooked, about 15 to 20 minutes. Add Parmesan; stir.
  3. Meanwhile, season pork with salt and pepper. Heat a 12-inch ovenproof sauté pan over medium-high heat; add 1-2 teaspoons of oil. Sear pork until browned on all sides, about 4 to 5 minutes on each side. Remove from heat. Transfer pan to oven.
  4. Roast pork until an instant-read thermometer inserted into thickest part of meat registers 145 degrees, about 10 to 15 minutes (on convection roast). (Use an oven probe thermometer if available!) Transfer to a plate and loosely cover with foil. Let pork rest for 10 minutes before slicing.
  5. While the pork is resting, return skillet to heat and add 1-2 teaspoons oil along with the onions and chard stems. Cook, scraping up browned bits, until vegetables begin to soften, 3 to 5 minutes (add additional stock and/or reduce heat to prevent burning, as needed). Add garlic along with the chard and collard leaves and cook until the greens are wilted, about 2 minutes. Add sherry vinegar, stock, and accumulated juices from the pork; cook until liquid has almost evaporated, about 4 minutes.
  6. Season the greens with salt and pepper and serve over polenta topped with the sliced pork.

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One Year Ago:

Whole Wheat & Oat Zucchini Bread

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More zucchini bread you say? Yes! We haven’t tired of it- it’s so moist and delicious. This Bon Appetit version was unique because of the addition of old-fashioned oats. I modified the recipe to use whole wheat flour and to incorporate chocolate chips. Fabulous for a special breakfast or snack.

Yield: 2 standard loaves

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  • Non-stick vegetable oil spray
  • 1 cup semi-sweet chocolate chips or walnuts (optional)
  • 3 large eggs
  • 1 cup vegetable oil
  • 1¼ cups granulated sugar
  • ½ cup (packed) light brown sugar
  • 1 tablespoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups white whole wheat flour or whole wheat pastry flour
  • 1½ teaspoons coarse salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon freshly grated nutmeg
  • 3½ cups coarsely grated zucchini (from about 1 lb. zucchini)
  • 1¼ cups old-fashioned rolled oats, divided
  • 3 tablespoons turbinado sugar
  1. Preheat oven to 350°. Spray two 8 1/2×4 1/2″ loaf pans with nonstick spray and line with parchment paper, leaving a generous overhang on long sides. (I didn’t use the parchment paper and had no problems with sticking.)
  2. If using, spread walnuts on a rimmed baking sheet and toast until slightly darkened and fragrant, 8–10 minutes; let cool, then coarsely chop.
  3. Whisk eggs, oil, granulated sugar, brown sugar, and vanilla in a large bowl until smooth.
  4. Whisk flours, salt, cinnamon, baking soda, baking powder, and nutmeg in another large bowl just to combine. Make a well in the center of dry ingredients, add egg mixture, and slowly incorporate dry ingredients with a fork (batter will look dry).
  5. Fold in zucchini, walnuts or chocolate chips (if using), and 1 cup oats. Scrape batter into prepared pans.
  6. Toss raw sugar and remaining 1/4 cup oats in a small bowl. Sprinkle over batter and bake until a tester inserted into the center comes out clean, about 50 minutes in a convection oven or up to 70–80 minutes in a standard oven. Transfer pans to a wire rack and let bread cool in pans 30 minutes; turn out bread onto rack and let cool completely.

 

Note: Bread can be baked 4 days ahead. Store tightly wrapped at room temperature.

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One Year Ago:

Two Years Ago:

If you like this you may also like:

Roasted Poblano Corn Chowder

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Corn chowder made with fresh corn is heavenly. I make a Barefoot Contessa version in the late-summer/early-fall EVERY year. This chowder recipe is from one of my favorite blogs- I have a LONG long LONG list of her recipes bookmarked to try- this one was wonderful and I am sure it’s no exception. I adapted the recipe slightly by increasing the corn, potatoes, and garlic, using half & half in lieu of heavy cream, and by adding optional sour cream and cheese to offset the spiciness. So spicy!! So delicious!! This recipe was adapted from The Novice Gardener.

Servings: 6-8

  • 4 poblano chiles
  • 2 T extra-virgin olive oil
  • 1 large onion, chopped
  • 6 cloves garlic, minced
  • 1 celery rib, chopped
  • 2 large Yukon-gold potatoes, cut into 1/2 inch cubes
  • 2 cooked chicken breasts, cubed into bite-size pieces
  • kernels from 4 ears of fresh corn
  • 1 tsp cumin powder
  • 4 cups chicken stock
  • 1 cup half and half
  • Fresh herbs (thyme, cilantro, and/or chives), chopped (I used a generous 1/2 cup of cilantro)
  • coarse salt & freshly ground black pepper
  • ricotta salata, for sprinkling, optional
  • sour cream, for serving, optional
  1. Roast poblanos either under the broiler or over direct flame on gas stove, until charred and blistered, about 5 minutes per side. Immediately place in a bag and seal or place in a bowl and cover with plastic wrap for 10 minutes, or until cool enough to handle. Peel the skins and remove seeds and membranes. Rinse chiles and then roughly chop.
  2. Season the chicken breasts with salt and pepper. Broil until cooked through, about 5-7 minutes per side. Cube into bite-sized pieces.
  3. In a large soup pot, heat oil; add onion, garlic, and celery. Sauté until vegetables are cooked. Add cumin, salt, and pepper.
  4. Add stock, potatoes, roasted poblanos, corn, and chicken. Bring to a boil and cook until potatoes are tender.
  5. Add half & half. Lower heat to a simmer.
  6. Add fresh herbs. Serve with cheese and sour cream, if desired.

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One Year Ago:

If you like this you may also like:

Baked Greek Shrimp with Tomatoes & Feta

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This dish is supposed to transport you to the Greek Isles- we needed an (quick & inexpensive!) escape- maybe that’s why my husband loved it so much! It has a different flavor profile from the dishes I am usually drawn to which made it unique and extra-delicious. It was also a wonderful late-summer dish to make with my beautiful, fresh CSA tomatoes. This recipe was adapted from the New York Times, contributed by David Tanis. We ate it over rice with green salad on the side. Sensational! :)

This is the perfect dish to share at Fiesta Friday #35 this week at The Novice Gardener. I am also flattered and honored to share that my contribution to Fiesta Friday #34- Almond-Crusted Pork Scallopini with Apples & Arugula- is featured this week as well!! Wow! Enjoy!! :)

Total Time: 45 minutes

Yield: 4 to 6 servings

  • extra-virgin olive oil
  • 3 large shallots, diced, about 1 generous cup
  • 6 large garlic cloves, minced
  • coarse salt and freshly ground black pepper
  • 2 pounds large ripe tomatoes, about 4 large
  • ½ teaspoon crushed red pepper flakes
  • 1 ½ pounds large shrimp, peeled and deveined
  • 4 ounces Greek feta cheese, crumbled
  • ½ teaspoon dried oregano
  • 1-2 tablespoons chopped mint
  1. Put 4 tablespoons of olive oil in a wide skillet over medium heat. Add shallots and garlic, season with salt and pepper and cook, stirring, until softened, about 5 to 8 minutes. Lower heat as necessary to keep mixture from browning. Remove from heat while preparing tomatoes.
  2. Fill a saucepan with water and bring to a boil. Add whole tomatoes and cook for about 2 minutes, until skins loosen. Immediately plunge tomatoes in a bowl of cold water to cool, then drain. With a paring knife, core tomatoes and slip off skins. Cut tomatoes into thick wedges.
  3. Heat oven to 400 degrees. Return skillet to stove over medium-high heat. Add tomato wedges and season with salt, pepper and red pepper flakes. Cook, stirring, until mixture is juicy and tomatoes have softened, about 10 minutes. Transfer mixture to a shallow, 13 x 9 baking dish.
  4. Put shrimp in a mixing bowl. Add 1 tablespoon olive oil, season shrimp with salt and pepper, and stir to coat. Arrange shrimp over tomato mixture in one layer. Crumble cheese over surface and sprinkle with oregano.
  5. Bake for 10 to 12 minutes, until tomatoes are bubbling and cheese has browned slightly.
  6. While the dish is baking, prepare the rice according to package directions.
  7. Remove the shrimp and tomatoes from the oven and let the dish rest for 5 minutes. Sprinkle with mint and serve over rice.

One Year Ago:

Two Years Ago:

Thai Green Curry with Chicken

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I love Thai curries. My go-to Thai takeout dish is ALWAYS red curry- so this was a nice change of pace. :) This dish is a super-quick cook made with store-bought curry paste.

I adapted this Everyday Food recipe by using a combination of chicken meat, adding shallots, green peppers, and coconut oil, and by serving it over brown rice. It was a wonderful end-of-summer dish as it made use of my grill, garden basil, and CSA green beans and bell pepper, while also being the warm and filling meal perfect for a cool evening. Healthy, flavorful, and delicious!

Yield: Serves 4

  • 1 cup brown Basmati rice
  • 1 tablespoon cornstarch
  • 2 cups chicken stock
  • 2 tablespoons coconut oil
  • 12 ounces (about 3 1/2 cups) green beans, stem ends removed, halved crosswise
  • 1 green bell pepper, diced large
  • 1 medium onion, halved and sliced
  • 1 medium to large shallot, halved and sliced
  • 2 tablespoons Thai green curry paste
  • 1 skinless, boneless chicken breast and 5 skinless, boneless chicken thighs
  • 1 can (14.5 ounces) coconut milk (I used light coconut milk)
  • 1 cup torn fresh basil leaves
  • 2 tablespoons fresh lime juice (from 1 lime)
  • coarse salt and freshly ground black pepper
  1. Season the chicken meat with salt and pepper. Grill or broil the meat to cook. Cut into 1-inch pieces, set aside.
  2. Cook rice according to package instructions. (I cook 1 cup of rice in 2 cups of chicken stock for 30-40 minutes.)
  3. Meanwhile, place cornstarch in a small bowl; whisk in 2 to 3 tablespoons chicken stock until smooth (reserve remaining stock). Set aside.
  4. Heat coconut oil in a large skillet over medium. Add onion and shallot; cook, tossing frequently, until they begin to soften, then add the green beans and bell pepper. Continue to cook until vegetables begin to soften as well, about 5 to 7 minutes.
  5. Add curry paste to green beans and onion in skillet. Cook, stirring and scraping bottom of skillet, until paste is slightly darkened, 3 to 4 minutes.
  6. Add chicken, coconut milk, cornstarch mixture, and reserved chicken broth. Simmer until vegetables are tender and sauce is slightly thickened, 5 to 8 minutes.
  7. Add basil and lime juice. Season with salt, and stir to combine; serve over rice.

One Year Ago:

Morning Glory Muffins

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I love to treat my family (& myself!) to muffins for a special weekday breakfast. My kids have also become thrilled to have mini-muffins in their snack at school!

These muffins are loaded with healthy sweetness from carrots, apples, coconut, and raisins. The cookbook made them sound even more healthy and appealing because it stated that the bakery has to make a fresh batch on weekend afternoons for the cycling club that stops in for their muffin break! :) This recipe was adapted from The Model Bakery Cookbook: 75 Favorite Recipes from the Beloved Napa Valley Bakery by Karen Mitchell and Sarah Mitchell Hansen with Rick Rodgers. I adapted the recipe to incorporate whole wheat flour, and adjusted the baking time for mini-muffins and a convection oven.

Yield: 16-20 standard muffins, or 12 standard muffins & 24 mini-muffins

  • 1 1/4 cups (365 g) all-purpose flour
  • 1 1/4 cups white whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp fine sea salt
  • 1/2 tsp ground cinnamon
  • 1 1/2 cups (210 g) shredded carrots, about 3 large
  • 1 Granny Smith apple, peeled, cored, & shredded
  • 1 cup (240 ml) vegetable oil
  • 1 1/2 cups (300 g) granulated sugar
  • 3 large eggs, at room temperature
  • 1 tsp pure vanilla extract
  • 2/3 cup (80 g) sweetened shredded coconut, plus 1/4 cup (30 g)
  • 1/2 cup (85 g) dark raisins

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  1. Position a rack in the center of the oven and preheat to 400 degrees (on convection). Line muffin cups with paper liners or coat with cooking spray, as desired. (I used cooking spray for the standard muffins and paper liners for the mini-muffins.)
  2. In a medium bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon to combine.
  3. Combine the shredded carrots and apple in a small bowl.
  4. Beat the vegetable oil and sugar together in a stand-mixer set on medium-high speed until light in color, about 2 minutes.
  5. One at a time, add the eggs, beating well after each addition. Beat in the vanilla.
  6. Reduce the mixer speed to low. Add the flour mixture in thirds, alternating them with two equal additions of the carrot mixture and mixing just until combined after each addition.
  7. Mix in the 2/3 cup coconut and all of the raisins.
  8. Using a cookie or ice cream scoop, transfer the batter to the muffin cups.
  9. Sprinkle the remaining 1/4 cup of coconut over the tops.
  10. Bake until the muffins are golden brown and a wooden toothpick inserted in the center comes out clean, about 15 minutes for standard muffins (on convection), and about 10 minutes for mini-muffins (on convection).
  11. Let cool in the pan for 5 minutes. Remove from the pan, transfer to a wire cooling rack, and let cool. The muffins can be stored in an airtight container at room temperature for up to 1 day.

One Year Ago:

Two Years Ago:

If you like this you may also like:

Almond-Crusted Pork Scallopini with Apples & Arugula

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I rarely get a chance to watch “The Chew”- thankfully for everyone I caught this episode while obsessively cleaning my house before my in-laws came to visit! :) Mario Batali made this delicious dish before my very eyes and I knew it would be perfect to serve to our guests. It had a wonderful combination of flavors: the spicy wild arugula, almond-crusted pork, and bourbon-flambed tart apples. I adapted the recipe by adding extra garlic and arugula (tons!) and by substituting bourbon for brandy. Perfect for a special dinner. Delicious!!

I know that I’m super late… but I am going to share this special dish with my blog friends at The Novice Gardener this week for Fiesta Friday #34- Happy Fiesta Friday-Saturday!?!? Enjoy!

  • 1 1/2 to 2 pounds pork tenderloin, 2 tenderloins, cut into medallions and pounded thin
  • 1 1/2 cups almond flour
  • coarse salt
  • freshly ground black pepper
  • extra-virgin olive oil
  • 4 garlic cloves, sliced
  • 3 tart apples, peeled & thinly sliced (I used 2 Granny Smith’s and 1 Pink Lady)
  • freshly grated nutmeg
  • 2 ounces brandy or bourbon
  • 4-8 cups arugula, chopped if leaves are large (I used wild baby arugula)
  1. Season the pork with salt. Place the almond flour in a shallow dish and season with salt and pepper.
  2. Dredge the pork in the almond flour, allowing excess to fall off.
  3. Heat a large pan with 1/4 inch of Olive Oil over medium-low. Place a few coated pieces of pork into the hot oil and cook until golden, then flip and cook until golden on both sides, about 2-3 minutes per side.
  4. Meanwhile, heat a second skillet over medium-high with a few tablespoons of oil. Add the garlic and cook until light golden, and then add the apples. Season with a pinch of salt and freshly grated nutmeg.
  5. Once the apples take on a bit of color, pour in the brandy or bourbon and carefully ignite with a match or long-stick lighter. Cook until the flames subside.
  6. Serve the scallopini over the arugula topped with the apples, with a drizzle of olive oil, if desired.

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One Year Ago:

Roasted Tomato & Pancetta Penne

When we have guests staying at our house, I spend extra time menu planning. It is tricky because I want to serve something tasty, but not time-consuming. I also have a chance to splurge on desserts- and have to allow time for that! :)

My in-laws were visiting us recently, and I served this dish after a busy day. It was quick, delicious, and well-received! The roasted tomatoes were sweet and bursting with flavor. I reduced the amount of red pepper flakes (to 1/4 teaspoon) and added my special CSA hard-neck garlic. I thought that the garlic made the dish. This recipe was adapted from Martha Stewart Living. Great!

  • 2 pounds grape or cherry tomatoes
  • 1 thinly sliced large red onion
  • 1 tablespoon olive oil
  • 1/4 to 1/2 teaspoon red-pepper flakes, to taste
  • coarse salt and freshly ground black pepper
  • 4 ounces pancetta, diced small
  • 2 large cloves hard-neck garlic
  • 3/4 pound penne
  • 1/2 cup chopped fresh parsley
  1. On a rimmed baking sheet, toss tomatoes with onion, oil, and red-pepper flakes; season and top with pancetta.
  2. Roast at 450 degrees (on convection roast) until tomatoes burst, about 20 minutes, rotating pan once. Halfway through the roasting process, add the sliced garlic, stir.
  3. Meanwhile, cook the penne, reserving 1/4 cup pasta water. Toss penne with tomato mixture, parsley, and pasta water (as needed); season.

One Year Ago:

Two Years Ago:

Roasted Zucchini with Thyme

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For a quick side dish, I find that I often sauté zucchini with garlic and onions, season, and serve. This simple side dish was a nice alternative, and the fresh thyme gave my lovely CSA zucchini and onions a little something extra. :) This recipe was adapted from Everyday Food.

  • 2 zucchini
  • 3 cipollini onions
  • 2 tablespoons olive oil
  • 1 tablespoon fresh thyme, or 1 teaspoon dried thyme
  • coarse salt and freshly ground black pepper, to taste
  1. Preheat oven to 450 degrees (on convection roast). Quarter and cut zucchini into 1 1/2-inch chunks. Thinly slice onion.
  2. On a rimmed baking sheet, toss zucchini and onion with oil, thyme, salt, and pepper. Roast 20 minutes (on convection) to 30 minutes in a standard oven, tossing halfway through. Serve.

One Year Ago:

Jacques Pepin’s Plum Galette

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Galettes have the most fabulous presentation- and simple preparation. The best combination! :) This buttery and flaky crust can be made in minutes, and this tart can be made with any seasonal fruit. It was amazing with a combination of red and black plums. This recipe was adapted from a staff-favorite Food and Wine recipe, contributed by Jacques Pépin.

I’m bringing it to my favorite weekly blog party, Fiesta Friday #33, at The Novice Gardener this week. Enjoy!

Yield: Serves 8

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For the Pate Brisee:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
  • 1/4 teaspoon salt
  • 1/3 cup ice water

For the Filling:

  • 1/4 cup plus 1/3 cup sugar
  • 3 tablespoons ground almonds
  • 3 tablespoons all-purpose flour
  • 2 1/2 pounds large plums—halved, pitted and cut into 1/2-inch wedges (I used a combination of red & black plums)
  • 3 tablespoons unsalted butter, cut into small bits
  • 1/2 cup good-quality plum, apricot or raspberry preserves, strained if chunky or seedy
  • 1 teaspoon turbinado sugar
  1. Make the Pate Brisee: Put the flour, butter and salt in a food processor and process for 5 seconds; the butter should still be in pieces. Add the ice water and process for 5 seconds longer, just until the dough comes together; the butter should still be visible.
  2. Remove the dough from the processor and gather it into a ball. On a lightly floured surface or plastic wrap, roll out the dough into a 16-by-18-inch oval 1/16 to 1/8 inch thick. Drape the dough over the rolling pin and transfer it to a large, heavy baking sheet (I used a very large cutting board.). Chill the dough until firm, about 20 minutes. Preheat the oven to 400°(convection).
  3. Transfer the chilled dough onto a large piece of parchment paper.
  4. Make the Filling: In a small bowl, combine 1/4 cup of the sugar with the ground almonds and flour. Spread this mixture evenly over the dough to within 2 inches of the edge. Arrange the plum wedges on top in a circular pattern and dot with the butter. Sprinkle the remaining 1/3 cup sugar over the fruit. Fold the edge of the dough up over the plums to create a 2-inch border. (If the dough feels cold and firm, wait for a few minutes until it softens to prevent it from cracking.) Sprinkle the border with the teaspoon of turbinado sugar.
  5. Transfer the tart, on the parchment paper, to a large, rimmed baking sheet. (I used a pizza peel for the transfer.)
  6. Bake the galette in the middle of the oven for about 40 to 45 minutes (on convection) or up to 1 hour in a standard oven, until the fruit is very soft and the crust is richly browned. If any juices have leaked onto the baking sheet, slide a knife under the galette to release it from the sheet. Evenly brush the preserves over the hot fruit; brush some up onto the crust, too, if desired. Let the galette cool to room temperature before serving.

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One Year Ago:

Zucchini-Chocolate Chip Muffins

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My kids needed a rock star snack for the first week of school. I had plans to make a Martha Stewart zucchini bread until I saw this recipe on Fiesta Friday. I loved the use of olive oil- and they looked delicious! You are thinking that zucchini bread doesn’t sound like much of a rock star snack- right? But… zucchini-chocolate chip mini-muffins were a perfect (rock star?) snack! :) I am such a muffin fan. :)

This recipe was adapted from The Joy of Cooking, via simple pairings.com. I substituted whole wheat flour for half of the all-purpose flour, slightly increased the sugar, and modified the baking time. I made 1 1/2 times the recipe (the amount of zucchini I had on hand) and made 12 standard muffins and 18 mini-muffins. Healthy and delicious! Great!! My kids were pleased. :)

Yield: Makes 12 large muffins or 36 mini-muffins

  • 3/4 cup unbleached all-purpose flour
  • 3/4 cup white whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup plus 2 T granulated sugar
  • 2 large eggs, beaten
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 cups grated zucchini, squeezed of excess moisture
  • 1 cup semi-sweet chocolate chips
  1. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners (important, because these muffins tend to stick.) (or 36 mini-muffin liners)
  2. In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and cinnamon. Set aside.
  3. In a larger bowl, whisk together the granulated sugar, eggs, olive oil, vanilla, and salt. Stir in the dry ingredients. Keep stirring until the mixture is thoroughly blended, being careful not to over-mix.
  4. Add the zucchini and chocolate chips, and stir until well combined. You’ll see the mixture loosen up again, resembling a standard muffin batter.
  5. Divide amongst the lined muffin tin cups. Bake standard muffins for 22 minutes (on convection), up to 30-40 minutes in a conventional oven, or until the tops are golden brown and a toothpick inserted into the center of a muffin tests cleanly; I baked the mini-muffins for 12 minutes on convection. Serve warm, or let cool completely and then store in an air-tight container. The muffins will keep well for a few days.

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One Year Ago:

Two Years Ago:

Cookies & Cream Ice Cream

I shared this ice cream base recipe with a friend early in the summer – of course with plans to try it soon myself. When she raved about the strawberry and chocolate versions that she had made, I had to move it to the top of my “to make” list!

I used the custard base from the New York Times, contributed by Melissa Clark, and added vanilla extract and crushed cookies to make it into one of my favorite flavors. I also chilled the base in an ice bath after cooking in lieu of refrigerating overnight before freezing. We wanted to enjoy it the same day!! :) Very tasty! :)

Yield: Makes about 1 1/2 pints

  • 2 cups heavy cream
  • 1 cup whole milk
  • ⅔ cup sugar
  • ⅛ teaspoon fine sea salt
  • 6 large egg yolks
  • 1 tsp pure vanilla extract
  • 20 chocolate cookies with vanilla creme filling such as Oreo cookies or Trader Joe’s Joe Joe’s
  1. In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat.
  2. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
  3. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
  4. Strain through a fine-mesh sieve into a bowl set in an ice bath. Add vanilla extract and stir to mix. Stir intermittently until base is chilled. (Alternatively the base can be cooled to room temperature and the covered and chilled at least 4 hours or overnight.)
  5. Meanwhile, place cookies in a gallon-size zip-lock bag. Crush with a mallet until pieces are desired size.
  6. Churn in an ice cream machine according to manufacturers’ instructions. At the end of churning, add crushed cookies to the machine. Serve directly from the machine for soft serve, or store in freezer until firm, about 4 hours.

One Year Ago:

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