I have made many tried and true dinners and desserts during this quarantine period- more than usual. I was surprised to realize that I’ve never posted our gold standard and absolute favorite ice cream. This is it. 🙂
The recipe is from Food and Wine, contributed by Jeni Britton. I have made it for years! According to the recipe, the ice cream is exceptionally creamy from the inclusion of cornstarch to help thicken the base and cream cheese to make it more scoop-able. I confirm the results. Fabulous.
Yield: 3 1/2 cups
- Fill a large bowl with ice water.
- In a small bowl, mix 2 tablespoons of the milk with the cornstarch.
- In another large bowl, whisk the cream cheese until smooth. (I use a stainless steel bowl.)
- In a large saucepan, combine the remaining milk with the heavy cream, sugar, corn syrup and vanilla bean and seeds.
- Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves and the vanilla flavors the milk, about 4 minutes.
- Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.
- Gradually whisk the hot milk mixture into the cream cheese until smooth.
- Whisk in the salt.
- Set the bowl in the ice water bath and let stand, stirring occasionally, until cold, about 20 minutes.
- Strain the ice cream base into an ice cream maker and freeze according to the manufacturer’s instructions. (I churn it in the ice cream maker for 25 to 30 minutes.)
- Pack the ice cream into a plastic container or loaf pan.
- Press a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid or with additional plastic wrap.
- Freeze the vanilla ice cream until firm, about 4 hours.
Note: 1 tablespoon of Nielsen-Massey vanilla bean paste can be substituted for the split vanilla bean.
Posted in Good Sweets, Good Eats (Desserts), Ice Cream, Recipes
Tags: cornstarch, cream, cream cheese, dessert, heavy cream, ice cream, vanilla, vanilla bean, vanilla bean paste, whole milk
As in my last post, this wonderful dish is also part of Bon Appétit’s Most Popular Recipes of 2019. I made this and several other dishes on the list before it was compiled- apparently I was not alone! 😉
This recipe was adapted from Bon Appétit, contributed by Andy Baraghani. I added garlic and white wine. Yummy comfort food.
Yield: Serves 4
4 T extra-virgin olive oil, divided
1 lb mixed mushrooms (such as maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces (I used 10oz quartered cremini and 8oz torn shiitake)
2 medium shallots, finely chopped
- 4 garlic cloves, finely chopped
1 lb spaghetti or 12 oz bucatini
- 1/2 cup white wine
- 1/2 cup reserved pasta water
1/2 cup heavy cream
1/3 cup finely chopped parsley
zest and juice of 1/2 lemon
2 T unsalted butter, cut into pieces
1/2 oz Parmesan, finely grated (about 1/2 cup), plus more for serving (I used Parmigiano-Reggiano)
freshly ground black pepper
- Heat 2 tablespoons of oil in a large pot over medium-high. Cook half of mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more.
- Using a slotted spoon, transfer mushrooms to a plate; season with salt.
- Repeat with remaining 2 tablespoons of oil and mushrooms and more salt.
- Finely chop the shallots and garlic in a mini-food processor, if desired.
- Reduce heat to medium-low and return all of the mushrooms to the pot. Add shallots and garlic; cook, stirring often, until shallots are translucent and softened, about 2 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Reserve 1 cup of pasta water.
- Using tongs, transfer pasta to pot with mushrooms and add cream, white wine, and 1/2 cup pasta cooking liquid.
- Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes.
- Remove pot from heat. Add lemon zest and juice, parsley, butter, 1/2 oz Parmesan, and lots of pepper and toss to combine.
- Taste and season with more salt if needed. Adjust consistency with additional pasta water, if needed.
- Divide pasta among bowls and top with more Parmesan and parsley, as desired.
Posted in Pasta, Recipes, Vegetarian
Tags: bucatini, cremini, dinner, heavy cream, lemon, mushrooms, Parmigiano Reggiano, pasta, shallots, shiitake, spaghetti, vegetarian, white wine, wild mushrooms
Chicken Pot Pie is one of my ultimate favorite comfort food dishes. This version was fabulous! The use of rotisserie chicken meat in the filling and puff pastry as the crust were wonderful (and delicious) shortcuts.
This recipe was adapted from Bon Appétit, contributed by Molly Baz. I modified the proportions and used rainbow carrots instead of turnips in the filling to add a little color. GREAT.
Yield: Serves 8
- Place a rack in center of oven; preheat to 400°, preferably on convection.
- Remove and discard skin from a rotisserie chicken. Using your hands, shred the meat into 1″ pieces until you have 5 cups; set aside. Reserve any leftover meat for another use.
- Cut the onions in half through root, trim root ends, then peel. Finely chop onion and transfer to a medium bowl.
- Peel the carrots (or turnips), then trim off the ends. Cut into 1/2-inch pieces. Transfer to another medium bowl.
- Lightly smash the garlic cloves with the flat side of a chef’s knife. Peel, then coarsely chop. Transfer to bowl with the carrots/turnips.
- Add thyme leaves to bowl with carrots/turnips and garlic.
- Melt butter in a 12″ oven-proof skillet, preferably cast iron, over medium heat. Add onions and cook, stirring occasionally, until very soft but not browned, 5–6 minutes.
- Add carrot/turnip mixture, season with 1 tsp salt and 1½ tsp pepper, and cook, stirring often, until just beginning to soften, 3 minutes.
- Sprinkle flour over vegetables and cook, stirring constantly, until flour begins to stick to bottom of pan, about 30 seconds. The flour is going to help thicken the gravy you’re trying to create.
- Add wine and cook, stirring constantly, to burn off some of the alcohol, about 1 minute.
- Set aside 1 tablespoon of heavy cream. Add remaining cream, reserved chicken, peas, and 1½ tsp salt and bring to a simmer. Taste and adjust for seasoning. Cook, tossing occasionally, until warmed through, 3–4 minutes.
- Transfer skillet to a rimmed baking sheet, which will prevent any juices that bubble out of the pan from spilling onto your oven floor.
- Roll out the thawed puff pastry on a lightly floured surface into a 13″ square (large enough to cover skillet with a bit of overhang). Roll pastry up onto rolling pin. (You could use an empty wine bottle if you don’t have a rolling pin.) Unfurl pastry from rolling pin, draping it over skillet.
- Trim pastry so that there is a 1″ border all around. Fold edge of puff pastry under itself. Crimp edges with a fork (just like you would do when making the top crust of a pie).
- Using a pastry brush, brush top of pastry with reserved cream. Cut 5–6 small slits in the center so steam can escape.
- Bake pot pie until crust is light golden brown, 22 to 24 minutes.
- Reduce oven temperature to 350°, preferably on convection, and continue to bake until filling is bubbling around the edges and crust is well browned, 22 to 35 minutes longer.
- Let sit 10 minutes before slicing and serving.
Posted in Casserole, Chicken (Poultry), Recipes
Tags: carrots, casserole, cast iron skillet, comfort food, cream, dinner, heavy cream, kid-friendly dinner, one-pot, peas, puff pastry, rainbow carrots, rotisserie chicken, skillet, thyme, turnips, wine
I made this dessert for my Valentine this year. ❤ He added a sprinkle of cinnamon on top!
In part, I chose rice pudding because I wanted to make a dessert in ramekins that I had just found at an estate sale. 🙂 Thankfully, my husband is a fan. This recipe was slightly adapted from Food 52 Genius Desserts, contributed by Molly Wizenberg.
Yield: Serves 6 to 8 (I filled 6 ramekins)
- 1 1/2 cups (355 g) water
- 3/4 cup (135 g) white Basmati rice
- 1/4 tsp fine sea salt
- 3 cups (735 g) whole milk
- 1 cup (235 g) heavy cream
- 1/2 cup (100 g) granulated sugar
- 1/2 vanilla bean, split lengthwise
- cinnamon, for serving, optional
- Bring the water, rice, and salt to a simmer in a large heavy saucepan over medium-high heat. Turn the heat to low, cover, and simmer gently until the water is absorbed, about 10 minutes.
- Pour in the milk, cream, and sugar.
- Scrape the seeds from the vanilla bean with the tip of a paring knife and then add the seeds and vanilla pod to the pot. Stir to combine.
- Turn the heat to medium-low and simmer gently, uncovered, stirring occasionally and scraping the bottom of the pot with a rubber spatula, until the rice is tender and the mixture thickens to a soft, loose pudding texture, about 30 to 40 minutes.
- Remove from the heat and set aside the vanilla bean.
- Spoon the pudding into 6 to 8 small bowls or ramekins.
- The pudding can be served warm or chilled. To chill, press plastic wrap onto the surface of each pudding to keep a skin from forming and refrigerate thoroughly until cold. (I prepared the pudding in the morning to serve that evening.)
- To serve, sprinkle with cinnamon, as desired.
Posted in Good Sweets, Good Eats (Desserts), Holiday, Quick, Recipes
Tags: Basmati, cinnamon, cream, dessert, heavy cream, pudding, rice, rice pudding, steamed rice, valentine's day, vanilla bean, white rice
Yes- more soup! It may be sunny outside but it is still freezing. The positive spin I’ve taken on this gloomy situation is that I can still make delicious soup for dinner. 🙂
This recipe is from one of my favorite magazine columns, the RSVP section of Bon Appétit. It was adapted from chef Mark Filatow of Waterfront Wines in Kelowna, British Columbia. It was fabulous!
½ cup raw hazelnuts
- 2 T baking soda
1 medium head of cauliflower (about 2 pounds), cut into small florets
2 T extra-virgin olive oil, plus more for drizzling, optional
coarse salt and freshly ground pepper
4 slices thick-cut bacon (about 4 ounces)
1 small fennel bulb, chopped
1 small onion or ½ of a large onion, chopped
3 garlic cloves, finely chopped
⅓ cup dry white wine or water
6 cups chicken stock
¾ cup heavy cream
2 bay leaves
- Blanch and Peel the Hazelnuts: Boil 1 ½ cups water in a small saucepan. Add 2 T baking soda and the nuts. Boil for 3 minutes, or until the skin is easily removed. Drain, rinse with cold water, and peel the skin off of the nuts.
- Preheat oven to 350°, preferably on convection roast.
- Toast the blanched hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10–12 minutes. Let cool, then coarsely chop.
- While the nuts are cooling, increase oven to 400°, preferably on convection roast.
- Toss cauliflower and 2 T oil on a parchment paper-lined baking sheet; season with salt and pepper. Roast, tossing once, until florets are browned all over and tender, 30–35 minutes.
- Meanwhile, cut bacon crosswise into ½” pieces.
- Heat a heavy pot over medium and cook bacon, stirring occasionally, until browned and crisp, 10–12 minutes. Transfer to paper towels.
- Cook fennel, onion, and garlic (I chopped them using a food processor) in drippings in pot, stirring occasionally, until onion and fennel are very soft, 5–10 minutes.
- Add wine and cook until mostly evaporated, about 5 minutes.
- Add roasted cauliflower, broth, cream, and bay leaves; season with salt and pepper.
- Bring to a boil, reduce heat, and simmer until cauliflower is very tender, 20–25 minutes.
- Pluck out bay leaves; discard. Let mixture cool slightly.
- Working in batches, purée cauliflower mixture until very smooth. (I puréed the soup using an immersion blender in the pot.)
- Season with salt and pepper, to taste.
- Just before serving, ladle soup into bowls; top with bacon and nuts and drizzle with oil, if desired. (I omitted the additional oil.)
Do Ahead: Soup can be made 3 days ahead. Let cool; cover and chill soup and bacon separately.
One Year Ago: Breakfast Sausage, Egg, & Cheese Muffins
Two Years Ago: Cheesy Pasta Casserole with Wild Mushrooms
Three Years Ago: Gemelli with Mushrooms & Ricotta
Four Years Ago: Saffron Pappardelle with Moroccan Spiced Shallot-Butter Sauce
Five Years Ago: Minestrone and Macaroni Baked in Yogurt (Arshda Madznov)
Posted in Recipes, Soups, Stews, & Chowders
Tags: bacon, bay leaves, blanched hazelnuts, cauliflower, chowder, dinner, fennel, hazelnuts, heavy cream, pureed, roasted, soup, toppings, vegetables, wine