Italian Minestrone - Vegetarian

Whenever I read the words, "Because I'm a food blogger I never make the same thing twice", it makes me a little bit sad.  I can't imagine not whipping up the girls' favorites or a recipe that has been handed down over and over again.  Maybe it's because I favor more traditional things or I'm embarrassed to say it, "A little old-fashioned."

Even though I'm constantly trying new things, nothing makes me happier on the inside than when I go to my mom or in-law's house and they have one of my favorites prepared.  I don't care how many times I've had it prepared that same way, I can hear a whisper in my head - I love you, that is why I made your favorite.

Minestrone is one of those happy memory dishes.  It's one my younger daughters' favorites and I know every time I make it, she will eat it and be happy to do so.

Minestrone

1 medium yellow onion, chopped

2 tablespoons olive oil

4 cloves garlic, minced

4 carrots, peeled and sliced

4 stalks celery, sliced

32 ounces vegetable broth

1 quart whole tomatoes, crushed or 28 ounces crushed tomatoes (canned)

2 teaspoons fresh thyme leaves or 1 teaspoon dried

2-3 teaspoons salt or more if needed

Freshly ground black pepper

2 bay leaves

1 - 15 ounce can white kidney beans, drained and rinsed

2 zucchini, sliced

8 ounces cooked ditalini pasta

2 cups spinach or Swiss chard (optional)

Grated Parmesan cheese (optional)

Add the olive oil and onion to a heavy stockpot and turn heat on medium.  Cook for 5 minutes or until the onions are starting to soften and getting some color.  Add the garlic and cook for 2 minutes more, stirring.  Add the carrots and celery and cook for 5 minutes.

Add the vegetable stock and be sure and to stir the bottom to get the color up from the bottom of the pan.  Add the crushed tomatoes.  I broke into my San Marzano tomatoes from the summer and I'm glad I did, they still taste as good as the day they were picked.

Add the thyme, salt, pepper and bay leaves and let the soup come to a boil on medium heat, cook for 15 minutes.

Add the beans, zucchini, and pasta also the greens if you are going to use them, cook five minutes.  Remove bay leaves.

My daughter dislikes the greens, so I serve her hers and then will add the greens for the rest of us.

Serve with freshly grated Parmesan cheese.

Traditionally you would place a Parmesan rind in the pot, but I don't usually have rinds lying around, so I usually omit that step.

You guys are probably thinking where are your I'm crazy-busy getting ready for Christmas posts? Yes, I'm busy getting ready for the holiday, but I'm not being crazy about it.  I've decided this year I'm not taking on too many things.  Unfortunately this whole year has been a bit stressful for me and I'm giving myself the gift of - it's okay to just sit back and enjoy being together.  I've had to take on new tasks, so I had to let some go.  I guess I'm just rebalancing, one should never be so out of balance that you keep being weighed down from it all.

Enjoy,

Gina

Blackened Halibut, Fried Green Tomatoes and Bacon Sandwich

How is it that my calm and centering weekend was followed by a week of torrential downpours?  This week has left me drained, yet surprisingly hopefully.  Take this sandwich for instance, don't get me wrong it was insanely delicious, but I felt conflicted as to whether or not the bacon was a necessary component of the equation.

I do love bacon, but is it absolutely necessary for a happy life?  What does the bacon add other than a savory, smoky, salty edge.  Would the sandwich be just as good and flourish without the bacon?  There are some things that are integral to the sandwich, such as the bread.  The avocado, yep that was necessary in my opinion. 

So how could something so good ended up going so wrong?  I'm still working that one out.  But I did work out the fact that you do need to try this sandwich and that the bacon needs to be a part of it. 



Blackened Halibut, Fried Green Tomatoes and Bacon Sandwich

2 pounds halibut fillets – you need 4 filets

2 large green tomatoes

1 pound apple wood smoked bacon

1 large loaf focaccia bread

1 avocado

½ cup mayo

2 tsp. lemon juice

2 tbsp. Emeril’s original essence (or blackening spice)

1 cup dried polenta (or cornmeal)

1 tbsp. granulated sugar

2 tsp. salt

1 tsp. freshly ground black pepper

½ tsp. cayenne pepper

1 cup buttermilk

Canola oil for frying

1) Wash and pat dry the halibut and set aside.

2) Place bacon on a baking sheet and cook in a 375 degree F oven for 15-17 minutes or until crispy. Drain on paper towels.

3) In a large skillet add about 1 cup of oil or enough to cover the bottom by ½”. Heat the oil on medium high.

4) In a small bowl combine polenta, sugar, salt, black pepper and cayenne pepper. In another bowl add buttermilk.

5) Cut the green tomatoes into ¼” thick slices, dip in buttermilk, then polenta mixture. Place the dredged tomatoes into the hot oil carefully and fry on each side for about three minutes, until crispy. Set on a rack to drain.

6) Heat a large skillet on medium high heat, when really hot add 1 tsp. of canola oil and add the fish. Cook 3 minutes per side or until firm. Remove from heat; remove any skin and bones from the fish.

7) In a small bowl combine mayo and lemon juice. Set aside.

8) Slice the focaccia in sandwich sized pieces and toast the pieces on a flat griddle.

9) Slice the avocado and start layering your sandwiches. Layer with the following: Generous amount of mayo, a piece of halibut, bacon (your choice), tomatoes and avocado.

Optional: Wear bib, although I did enjoy the juice cooling my chin as it ran down.

Makes 4 sandwiches.

Enjoy,

Gina

Our Cookies and Crafts Party

I must confess to feeling like a ship lost at sea these days.  My navigational beacon seems to have lost course.  I've been slowly recharting and finding my way back to where I want to be.  When the waters seem the roughest that is when I most need to drop anchor.

For some maybe it means being alone and quiet or sweating it out at the gym, for me it's bringing those that I love even closer to me.  I invited over a few of my favorite people for a Cookies and Crafts Party.  I was ready when they arrived with a tray of cookies and lots of colorful icing and sugar sprinkles.  I made the cookies and icing, but you could just as easily buy some.  A huge basket of craft items from the dollar bin at the craft store and smiles abound.

I didn't want my little guests to go hungry so I set out a few things they might enjoy such as these baby carrots and spicy hummus, store bought I wanted to have plenty of time to spend with my guests.

I did take a few minutes and whip up some bruschetta for them.  Slice a baguette 1/2" thick and lay the slices on a cookie sheet, drizzle with olive oil and bake in a 325 degree F oven for 15 minutes.  While those are cooking, chop two tomatoes (good ones of course), mince two cloves of garlic and toss the whole thing with a dash of salt, a sprinkle of pepper and a little balsamic vinegar and olive oil.  All you have to do is wait for them to take the bait. 

I was afraid they might have needed a bit more, so I made a pan of macaroni and cheese and a green salad, just in case.

My god children, they make my heart smile.  That little guy has boundless energy; I wish I could have just a smidge of it.  His sister she has always been the apple of my eye, yesterday she was just a baby I was cradling now she is in middle school.

A little bit shy at times yet sweeter than any sugar cookie.  Just watching her makes my heart swell.

I know my brother has many gifts, who knew cookie decorating was one of them?  They now share a love that will carry them through time.

She blows me away with her verbal and reasoning skills; this little lady is one to watch out for.  My brother and sister-in-law are so blessed and so am I to have them in my life.

When she is smiling, so am I.  Gifted, determined and strong willed, I can see infinite possibilities for my girl.

I don't want to blink and watch her grow up before my eyes.  I'm going to drop my anchor more often and make sure that doesn't happen.

I'm always in calmer waters when I'm with the ones I love.  I hope you find your way to calm seas; perhaps a fun afternoon like this can do it for you.

I've been in my kitchen whipping up some other goodies I will share soon; hope you have a wonderful week.

Gina

Rainbow Unicorn Sugar Cookie Pops - Just say, "No" to crack

First of all, my apologies for my complete and utter break down a couple of weeks ago.  Apparently it's against blogger "Code" (wink, wink) to go out like that.  I was going to make up a complete lie and tell you I was just completely exhausted from chronic stress followed by a three day migraine, but I care too much about all of you to make up some crazy story.

The truth is I was off smoking crack, it all started innocently enough.  I was hanging out with a blogging buddy that was passing the pipe around, so I figured why the hell not.  Before you knew it I was strung out and hanging out in a rather seedy part of town at a local crack house.  While I was there I met the most delightful and wise crack whore who offered to take me out to lunch.

I was a little nervous about eating anywhere around our locale.  I was hungry and out of sorts, so I took one for the team and forced down some zucchini blossoms stuffed with goat cheese and pork belly sliders; washing the whole thing down with a couple of glasses of Chard - oh the shame.

The worst part about stressing over where to get your next fix was I didn't have the time to make my niece a unicorn cake for her birthday that she wanted.  I had been thrown off the Favorite Auntie List; which led to me needing the drugs even more.

I finally hit rock bottom when I woke up on the golf course wearing only a pair of camouflage Converses and an Ozzy Osbourne tee-shirt (don't even ask).  I peered up and saw a unicorn dancing around me with a rainbow Hermes scarf on.  That's when I decided I'm just gonna say, "No" to crack. I dragged my ass back in the kitchen and made some Rainbow Unicorn Sugar Cookie Pops for my niece, I was desperate for redemption.

The only things you need to make these are my Sugar Cookie recipe and the Royal Icing recipe below.  I bought the unicorn cookie cutter at Sur La Table and they carry food coloring and icing tips that you will also need.  I forgot to mention you will probably want to set aside a better part of a day, or at least in my case anyways.

Royal Icing

1 pound confectioner's sugar

3 tbsp. meringue powder

1/2 teaspoon almond extract

1/2 cup water

Assorted food coloring

Place the meringue powder in a bowl and add a little bit of the water and mix until frothy.  Add the confectioner's sugar and extract and start mixing.  Slowly add the water and beat until the mixture resembles marshmallow fluff, but a little thinner.  You might not need to add all of the water to get the right consistency.

Separate into bowls and add food color.

I like to use this consistency as a dual purpose icing, it's thin enough to pipe on and it spreads out a bit, so you don't have to both outline and fill.

Thank you everyone for your kind comments and emails.  I'm just fine, just deeply engrossed in some long overdue projects.  I don't think I could get rid of some of you even if I tried.  I wanted to share some of my favorite comments and e-mails I received.

Ann from Anncoojournal:  I'm sad that I'm going to miss you dearly. Please update once in a while and I promise I'll be the first to leave you a comment.

For the record, I don't keep score and am appreciative of each and every one of you that takes the time to leave me a comment; I know just how precious time is.  Besides these days I can't even remember if I fed the dogs' dinner or not.  I even resorted to asking them, "Did I feed you"?  The bold faced liars had the nerve to shake their heads, "No".  Who knows what they will try and get away with next!

Elisabeth from Food and Thrift Finds : "I'm coming to San Francisco for the Foodbuzz Festival and I will hunt you down and find you if you don't attend".

Take it easy Elisabeth, I've secured my ticket and I will be there.  I'm still working on my required blogging uniform though.  I was envisioning something with neon flashing lights; does anyone think that might be a tad much?

Patty from Patty's Food:  "Quit smoking crack and get back to blogging"!  Thanks Patty you are the best.

I found my inspiration for these cuties here.

Hugs,

Gina

Swiss Chard & Red Cubanelle - No Soggy Greens Please

Why don't I eat more Swiss chard?  I've asked myself that question many times and it usually boils down to texture for me.  I've had way too many overcooked and soggy lifeless greens over the years.

My mom is a great cook, but growing up she made us eat Swiss chard often and I do mean often.  It was always prepared the same way and I really wanted to banish it from my life completely as an adult.  I didn't want my kids to loathe Swiss chard, so I've tried to make it more appealing.  If they hate it, I probably won't hear about it until they are adults and we are all sitting around the holiday table.  Things like this have a way of surfacing themselves on such occasions.

I found a beautiful bouquet of Swiss chard at the farm stand; it was just begging to be brought home.

Swiss Chard & Red Cubanelle

1 bunch of Swiss chard any variety will work

1 red cubanelle pepper, seeded and diced

2 tsp. olive oil

3 tbsp. red wine vinegar

2 tbsp. honey

Salt

Wash the Swiss chard very well and shake to get off the excess water.  Roll the leaves together and cut into 1/2" strips.  I don't like to use the stems; I will save them for something else like soup.

Heat a non-stick skillet to medium heat and add the olive oil.  Add the diced cubanelle and cook for 3-4 minutes, just until starting to soften.  I used the cubanelle for a little heat; a red bell pepper would be a good substitute if you don't want the heat.

Add the vinegar, honey and a pinch of salt to the pan, stir to combine.  Add all the Swiss chard, just pile it in the pan and toss with some tongs to coat with the honey vinegar.  Only cook for 1-2 minutes until the greens start to wilt.   

Serve immediately.  I did refrigerate some of the leftover and it was very good cold too.

In general it's never a good idea to say anything negative about an Italian Mothers' cooking, because you will hear things like; "Fine, I'm never cooking again" or "My chest hearts, hearing that". 

Besides it will never get back to my mom that I think my Swiss chard is better than hers, I have four siblings I can blame it on.  Deflect and distract, it's a survival strategy you must learn growing up in a large household.

If Swiss chard isn't your thing how about Stuffed Cubanelles.

Enjoy,

Gina

My Daughter's Favorite - Banana, Chocolate Chip and Walnut Muffins

Do your kids have that one special thing they ask for over and over again?  Well for my younger daughter, its banana muffins and they must have chocolate chips and walnuts in there too.  College girl is back up at school, it's just her and me now and even though I was trying to cut back on the sweets; how could I say no to a muffin request.

Besides I had these hideous looking bananas staring at me on the counter.  I think they contracted the rare banana-spot-itious.  I always think how do they get this disease, come to think of it I didn't see them break out with this rash until I brought home some sexy pears and sat them next the bananas.  Do you think the bananas had a rash of jealousy?  Isn't it funny how we food writing people love to only photograph pretty food?  As ugly as these were, I felt they had a smile only a mother could love.

Banana, Chocolate Chip and Walnut Muffins

1 3/4 cups all-purpose flour

2/3 cup granulated sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/3 cup unsalted butter, melted

2 tbsp. milk

2 large eggs

3 ripe bananas, smashed

1/4 cup walnuts, chopped

1/3 cup semi-sweet chocolate chips

In a bowl or mixer add flour, sugar, baking powder and baking soda, salt, melted butter, milk, eggs, smashed bananas and mix until combined.  (Some dark rum would be a great substitute for the milk).

Next add the walnuts and chocolate chips and stir in by hand.

Spray a mini muffin pan with non-stick spray and fill each cup full of batter.  Bake in a 350 degree F oven for 10-11 minutes, until a tooth pick comes out clean.

Makes 24 mini muffins.

That guy in the front with the smirk on his face and beady eyes was just begging to be eaten.  Don't worry folks; it was done quickly and humanely. 

I'm going share a few easy things with you this week, because this momma is darn tired.  I'm sure all of you are in the same boat with school starting and fall creeping up on us so quickly.  Go, relax, make some muffins and curl up on the couch.

Enjoy,

Gina

Pizza Recipes - White Peach, Prosciutto and Goat Cheese Pizza - Am I A Pizza Prima Donna

I consider myself to be fortunate, it's because I have access to the best peaches around.  I stopped by my friend's orchard the other day to snoop around.  Of course I have to say hi to my geese friends and give a little love to the chickens too while I'm there.  But let's not kid ourselves; I was there for the good stuff, the white peaches.

Hot Dog Dude and I had the same argument for the first 10 years of our 20 year marriage, he would always say I was too picky when I was in search of something I really wanted and nothing else would do.  One day I looked and him and said, "I'm not picky - I have high standards".  After all being picky implies I don't like anything.  When in fact I love lots of things, I guess you could say I just know what I want.  When it comes to peaches, it's Lenny's peaches I want.  Now when he stumbles and says I'm being picky he usually catches himself and says, "I mean - You have high standards".

When it comes to pizza, I'd say those standards are pretty high up there.  I mean if you love something, don't you want it to be the best it can be.  I began my pizza recipe by re-examining the components of pizza, starting with the crust.  A plain crust just wasn't going to cut it, so I decided to make this one.  Can it really be, am I a pizza prima donna?

Rosemary Parmesan Pizza Crust

1 1/2 tsp. active dry yeast

3/4 cup water, 110 degrees

1 tsp. salt

2 1/4 cups unbleached all-purpose flour

1/2 tsp. freshly ground black pepper

1/3 cup grated Parmesan cheese

2 tsp. fresh rosemary, minced

2 tsp. olive oil

Place the yeast and warm water in the bowl of your stand mixer and let sit for 5 minutes until foamy.  Add salt, flour, black pepper, Parmesan cheese and rosemary.  Put the dough hook on the mixer and mix until the dough starts balling up.  Let it go for 2-3 minutes more.  You can do this by hand too if you don't have a mixer.

Remove the bowl with the dough and cover it with plastic wrap; let the dough double in size (about 1 hour).

Cover your cutting board with flour and place the dough on it and roll it out into a large circle about 12".  If you insist on being an individualist, make it a square or a triangle or whatever else floats your boat.  I like to make a little edge around the pizza with my fingers to hold in all the goodies that sit on top.

Place the dough on a baking sheet sprayed with non-stick spray, but if you have a pizza stone all the better.  I've been hinting for a pizza oven for forever, so I'm figuring with the amount of time it took to figure out the picky thing, I should have that by anniversary 40. 

Drizzle the crust with a teaspoon or two of olive oil and bake it in a 450 degree F oven for 7 minutes. 

Pizza Sauce

1/4 cup apricot jam, melted

Brush the melted jam onto the crust.  Tomato sauce just wasn't going to work for this pizza, stick with me here I really do have a method for my madness.

Pizza Toppings

1-2 large white peaches, sliced 1/4" thin

1 cup shredded mozzarella cheese

4-5 slices thinly sliced prosciutto

1/2 cup crumbled goat cheese

Sprinkle the mozzarella onto the crust, then lay the peaches on top of the cheese; add the prosciutto and then sprinkle the whole thing with the crumbled goat cheese.

Put the pizza back into the 450 degree oven and cook for 8-10 minutes, until the crust is nice and golden brown and the cheese is melted.  I baked mine twice so the delicate peaches wouldn't become mushy.

This pizza hit all the right spots, the crust was perfumed and elevated from the rosemary and the cheese, the jam and peaches added the sweetness I was looking for, the salty prosciutto and of course the tang of the goat cheese.  There was something for all my taste buds to enjoy and I was a happy girl.

I've seen some other similar pizzas that piqued my interest, if I missed yours, just let me know:

Peach Prosciutto Rosemary and Goat Cheese Flatbread - Patent and the Pantry

Pear and Prosciutto and Goat Cheese Pizza - Love and Olive Oil

Peach and Prosciutto Pizza - Authentic Suburban Gourmet

Cherry Flat Bread with Goat Cheese - Foodness Gracious

Thanks everyone for your sweet comments, I'm still paying catch up from vacation and my daughter's b-day and can't wait to see what everyone has been cooking.  Maybe you could let me know what you think pizza heaven is!  

Gina

The Queen will be sitting on her "Throne" for a while - please no tears friends

Not that throne, let's get our minds out of the twa-let for a moment.  The Queen is tired and ready for a little vacation so she will be sitting her royal rear-end in a glammed up throne a.k.a. lawn chair.  Don't be jealous because I'm getting to go on this glamorous vacation called camping.

I know exactly what you are thinking, "Damn girl you must be a blogging baller to afford such a swanky va-kay".  Matter of fact I've made so much blogging, I was able to upgrade our site from the one that had the dumpster on it with the bear proof lid to one only a mile away from the lake.

Actually instead of the blog the girls and me were thinking about starting up another business; dog coats.  Mr. Rusty is sporting the Marine Biologist look according to my daughters.  What do you guys think?

Please don't shed any tears for me, it's always been a secret fantasy of mine to go without a shower for so long that a swarm of flies form a regal crown around my head; why on earth would anyone rather be wading their toes in the Italian Riviera, not me.

It's been a life-long dream to sleep in a bedroom that is co-habited by bears and every insect known to man.  I can just imagine how drafty and unbearable it would be to sleep in an Irish castle with a turreted bedroom and servants.

Besides who would want the hot Brazilian butler bringing them breakfast in bed when you could wake up and enjoy your cold breakfast that the raccoons wouldn't even touch the night before.

You have never lived until you've experienced the unforgettable aroma of an outhouse.  I'm quite sure strolling the streets of Paris and inserting my nose in the flower stands I pass on the street would pale in comparison.

Please no tears friends; I will be shedding plenty for you.

Instead I thought I would leave you with some recipes you might want to try.

I'm going to miss breakfast like this, sniff, sniff:

Strawberry Lemonade Waffles

Or lovely lunches like this:

Vietnamese Spring Rolls

Dinner I'll miss you:

Pork Tamales w Red Chile Sauce

Desserts - How could I choose just one?

Spiced Eclairs w Pumpkin Cheesecake my old friend, I love you.

Maybe I will bring some of these Pastry Hearts for good measure. What if I meet a bear and need a bribe to save my life?

I just wanted to say thank you for your continual support of this project called a blog/therapy session.  You guys are the best and I can't wait to see what all of you have been cooking; if I ever make it out of the woods alive.

Gina

Sweet Corn and Blackberry Ice Cream my new fave or was it Darkest Chocolate Ice Cream

There was a fabulous (I might add) party over here a couple of weeks ago, I hosted a Macaron making party and the lovely Miss Patty from Patty's Food gifted me this fun cookbook.  Jeni's Splendid Ice Creams at Home, I couldn't wait to try something.  I had purchased a large amount of corn recently so Jeni's Sweet Corn and Black Raspberry Ice Cream leapt off the page for me.  I've never seen a black raspberry before, so I had to settle for some plain ole blackberries, darn.  Has anyone ever seen a black raspberry, or are they in the Sasquatch family only rarely seen to man?

There were so many inviting flavor combinations it was a bit hard to choose.  I did have my reservations about the use of corn syrup and cornstarch in the base.  She said she uses tapioca starch and syrup, I'm still looking but I haven't seen any around here, maybe it's located in the aisle that is directly adjacent to the Sasquatch isle.

Her technique seemed simple enough, besides I really needed an excuse to use my new ice cream maker.

Sweet Corn and Blackberry Ice Cream

1 ear sweet corn, husked

2 cups whole milk

1 tablespoon plus 1 teaspoon cornstarch

1 1/2 ounces (3 tablespoons) cream cheese, softened

1/4 teaspoon fine sea salt

1 1/4 cups heavy cream

1/2 cup sugar

2 tablespoons light corn syrup

Blackberry Sauce

She doesn't tell you to do this step in the ice cream portion of the recipe but make sure and make the sauce first or it will be too warm to use.

1.  In a small saucepan combine 2 cups blackberries and 1 cup sugar.  Bring to a boil, until the mixture is 220 degrees F (5-8 minutes).  Let cool slightly, then force through a sieve. Refrigerate until cold.

2.  Slice the kernels from the corn cob, then "milk" the cob by scraping it with the back of your knife to extract the liquid, reserve the kernels and liquid.

3.  Grab a small bowl and mix 2 tablespoons of the milk with the cornstarch and set aside.

4.  In a larger bowl whisk the cream cheese and salt and mix until well combined.  Then grab a larger bowl and fill it with ice water.

5.  Combine the remaining milk, the cream, sugar, corn and juices and corn syrup in a 4 qt. saucepan, bring to a rolling boil over medium-high heat and boil for 4 minutes.  Remove from the heat and force the mixture through a sieve into a bowl, leaving the corn "cases" behind.  Return the mixture to the saucepan and gradually whisk in the cornstarch slurry.  Bring back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened about 1 minute.  Remove from the heat.

6.  Gradually whisk the hot milk mixture into the cream cheese until smooth.  Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath.  Let cool for 30 minutes. 

7.  Pour the ice cream base into a frozen canister and spin until thick and creamy about 25 minutes.

Pack the ice cream in a storage container and alternate with the blackberry sauce.  Press a sheet of parchment directly against the surface.  Freeze until firm, at least four hours.

My verdict of this one:

I'm gonna make it again with tweaks; the corn flavor really doesn't come though, maybe if you steeped it longer.  The blackberry sauce was too sweet; it doesn't freeze up so it is kind of like fruit slushy.

The ice cream in general doesn't freeze hard, so it melts really fast, that could be considered good or bad.  I just like a little more time to enjoy my little bowl of luxury.

I love the cute rainbow color type she uses in the ingredients, but the font is too small and too hard to read compared to the directions. 

I decided I would just have to try another flavor, that's not a bad thing is it.  The girls requested chocolate, so chocolate it was.

The Darkest Chocolate Ice Cream in the World

Chocolate Syrup:

1/2 cup unsweetened cocoa powder

1/2 cup brewed coffee

1/2 cup sugar

1 1/2 ounces bittersweet chocolate, finely chopped

Ice Cream Base:

2 cups whole milk

1 tablespoon plus 1 teaspoon cornstarch

1 1/2 ounces (3 tablespoons) cream cheese, softened

1/8 teaspoon fine sea salt

1 cup heavy cream

1/2 cup sugar

2 tablespoons light corn syrup

1.  Combine the cocoa, coffee and sugar in a small saucepan, bring to a boil over medium heat, stirring to dissolve the sugar and boil for 30 seconds.  Remove from the heat; add the chocolate and let stand for 5 minutes.  Stir the syrup until smooth.  Set aside.

2.  Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a slurry.  Whisk the cream cheese, warm chocolate syrup and salt in a medium bowl until smooth.  Fill a large bowl with ice and water.

3.  Combine the remaining milk, the cream, sugar and corn syrup in a 4-qt. saucepan, bring to a rolling boil over medium-high heat and boil for 4 minutes.  Remove from the heat and gradually whisk in the cornstarch slurry.  Bring the mixture back to a boil over medium-high heat and cook stirring with a heatproof spatula, until slightly thickened about 1 minute.  Remove from heat.

4.  Gradually whisk the hot milk mixture into the cream cheese mixture until smooth.  Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath.  Let stand 30 minutes.

Pour into the ice cream freezer canister and mix for 25 minutes.  Place ice cream in a container and put a piece of parchment on top of the container and place in freezer for at least four hours. 

Come on, was it even ever a contest between the two; Chocolate will always win out in this house. Although I must say, I think a little more chocolate could have went in there, I'm gonna work on that one.

Thank you Patty for your thoughtful gift, I will put it to good use and I will make every flavor in there if I have too!

Enjoy,

Gina

Sweet Corn & Black Bean Baked Egg Rolls - It Started With A Glance

Have you ever looked out of your window and been smitten by what you've seen.  I know it seems I'm fickle when it comes to love.  It appears I have a new love each week, one week I'm in love with cherries, then I'm head over heels in love with apricots, what's next.  I can't help it though, when I'm driving through town I can't help but fall for the rows and rows of corn growing up all around me.  They wave at me as I pass by gently blowing in the wind.  It's hard not to fall into a dizzying spiral; I have to get my hands on some of this corn I have fallen for.

I was almost to the destination of the object of my affection, when I had to stop and say, "Hello" to these little cuties who were winking at me from the side of the road.  After my little detour, I got myself back on track and got some of the sweet corn I so desired.  I couldn't just buy one ear; I lost my senses for a moment and brought home a dozen, what to do with it was the question of the day.  I have had Priscilla's Baked Salmon Egg Rolls in the back of my mind for some time, but my youngest daughter is back in her no-meat phase, so I was hoping these would please her.  

Sweet Corn and Black Bean Baked Egg Rolls

2 ears White or Yellow Corn cut off the cob

15 oz. can Black Beans

1/2 small red onion, minced (about 1/2 cup)

1/2 small jalapeno, seeded and minced

3 tbsp. cilantro, chopped

1 cup shredded Pepper Jack cheese

1/2 cup cream cheese, softened

Salt

Pepper

1 package egg roll wrappers

In a mixing bowl combine corn, drained and rinsed black beans, red onion, jalapeno, cilantro, Pepper Jack cheese, cream cheese, salt and pepper.  Stir until combined.

Once the filling is mixed, lay an egg roll wrapper on your cutting board and place a couple tablespoons of the mixture in the center of the wrapper.  Fold corner nearest you over the filling and then fold sides in, like the photo below.

Once the sides are folded in, wet your finger with a little water and run it over top flap and continue rolling. Place the egg rolls on a baking sheet lined with parchment.

Drizzle the rolls with a touch of oil of your choice and brush with a pastry brush to spread.  Bake in a 400 degree F oven for 10 minutes, flip them over and bake 5-7 more minutes until nicely browned. I served mine with salsa for a little more punch.

We all ended up falling for these flavor packed egg rolls.  These egg rolls would be perfect for a light lunch or as an appetizer.  I made a little something else with the corn I brought home.  This dish however was cold and refreshing; I will share that one with you soon.

I don't know about you, but I'm in love with summer time and the joys it is bringing me.  What have you been falling in love with that I don't yet have a crush on?

Enjoy,

Gina

Apricot and Garam Masala Jam

I've been wearing out the tread on my tires running back and forth across town to hit the orchards the last couple of weeks.  The fruit is ripe and ready to be picked on all the trees around here. Not one to let a good thing get away, I've been trying to use as much of it as I can before it's gone.

I was at one of my favorite stands when they told me there would only be another week or so to pick apricots.  After I composed myself from my complete panic, I grabbed 3 more pounds for a quick batch of jam.  I have been experimenting with different flavors and combos this year and one of these experiments apricot with garam masala turned out to be one of my favorites.

I must have a jam making aura about me or something, I was in the checkout line of my local market when the checker said, "You are buying lids, you must be making jam".  He then peppered me with jam making questions.  I gave him a quick run through of how to make jam and thought to myself, maybe others don't know how or maybe they think it's harder than it really is.

Apricot and Garam Masala Jam

3 pounds fresh apricots

1/4 cup lemon juice

2 1/2 cups granulated sugar 

1 tsp. garam masala

2 tablespoons powdered low-sugar pectin

You will need a few other items also.  I used 4 - 8 oz. size jelly jars and 2 - 4 oz. minis, make sure you have lids and bands.  Last year I bought a kit that included this handy basket that you place in the hot water and jar lifting tongs.  I know I whined about having too much cooking equipment in the last post, but I'm sticking by this purchase.

Peel the apricots and cut them into smaller pieces, place them in a large saucepan, add the sugar, lemon juice, and garam masala.  Turn heat on to medium-high and bring to a boil then turn heat down to medium-low, now add the pectin.  You want it bubbling but not a hard boil or your sugar could scorch. Continue to cook for 20-25 minutes until the fruit is broken down and the mixture is really thick. It should slowly drip off your spoon, not run off.

While the jam is cooking fill a large stockpot 3/4 of the way with water and bring the water to a boil.

Once the water is boiling place the clean jars and bands in (but not the lids) for 5-10 minutes. Rinse the lids off with hot water. Remove the jars and bands and set aside to cool a bit.

Skim any foam off the top of the jam that forms.  Once the jam is nice and thickened place it into warm jars leaving 1/4" of space on the top.  Wipe rims of jars and place lids and bands on top of each jar and place in the boiling water for 10 minutes.  If you don't have a handy basket like this, place a metal rack at the bottom of your pot to suspend the jars.

Make sure the jars are covered with boiling water by an inch or so.  If not add some boiling water from a tea kettle.

Remove the jars from the hot water and let sit on the counter, as they cool you will hear the lids go pop, pop, pop; this means they are sealed properly.  If the lids don't pop (or depress) that means the jars aren't sealed, you can try putting them in the hot water for another five minutes.  

The garam masala adds a nice lingering finish to the jam and I used less sugar because my fruit was ripe and had a lot of natural sugar already.

Lisa the Authentic Suburban Gourmet, who loves making jam too has a great recipe here you might want to try.

Lisa wanted to know where to find the green basket.  I bought mine at a local Target, but I did find an online source so you can order one for yourself.  I have the Ball Canning Discovery Kit and the Utensil Set here is the link for you. 

Happy Canning,

Gina