Pistachio Ice Cream

Note: This recipe requires an ice cream maker.

We purchased our first Krupps ice cream machine when I was in high school & for the first year or so it got a lot of use. My mom made ice cream all the time, in various flavors. After the novelty wore off, the ice cream maker was forgotten (like many specialized appliances), until I took a new interest in it and began making frozen yogurt with fresh fruit. The ice cream machine joined me at my apartment during college and I used it to make frozen yogurt for my friends.

After I returned home, my mom took up her old habit. Unfortunately, the machine was on it's last leg, and eventually the small motor grew too weak to turn the paddle. Shortly after trashing the ice cream maker, I surprised my mom with a new one for Christmas, this one made by Cuisinart. Clearly a lot of improvement has been made in ice cream machinery during the years we owned ours, because the Cuisinart one is vastly superior to the old Krupps (not saying anything about the respective companies).

Here is a recipe for Pistachio ice cream from the Cuisinart Recipe Booklet that came with our machine. When I made it I cut the recipe in half.

Ingredients:
2 1/2 c milk (whole is best)
1 whole vanilla bean, halved & seeds scraped (I just used 1 t vanilla)
2/3 c sugar, divided
2 1/4 c roasted, unsalted pistachios; shelled
2 c heavy cream
pinch salt
6 large egg yolks
1/4 t almond extract

Makes 5 cups, 10 1/2 c servings.

Shell the pistachios & measure out 1 1/2 c. Take the remaining nuts and finely chop. In a medium saucepan over M/L heat combine milk, vanilla bean if using, half the sugar, and 1 1/2 c pistachios. Bring the mixture to a boil & remove from heat. Let steep for 1-2 hrs.

After steeping, add the cream & salt & gradually heat to just a boil over M/L. While this is heating beat together the egg yolks & sugar until it's pale & thick. Once the milk mixture is at a slight boil ladle 1/3 of it into your egg mixture & whisk together. Then ladle 1/3 more into the eggs and whisk again. Return everything to the saucepan and heat gradually until it thickens slightly and coats the back of a wooden spoon, stirring constantly. This should only take a few minutes--don't boil or the yolks will overcook.

Stir in the almond & vanilla extract (if using) and pour the mixture through a fine mesh strainer to remove the nuts & vanilla pod. Let cool to room temperature then refrigerate 1-2 hours min, or overnight.

When you are ready to make the ice cream, pour it into the maker & when almost thickened (~20 mins) pour in the chopped up pistachio nuts. The results are worth all the extra work & waiting overnight (as I did) for the flavors to set. The only changes I made were using vanilla extract (as noted), and we had salted pistachios, so I omitted the salt. There were no noticeable flavor oddities & I will most definitely be making this again.

Super Duper Chocolate Cake

My younger brother is a chocoholic. Naturally, for his birthday each year he gets some version of a deluxe chocolate cake. This year I made him a 2-layer chocolate cake with chocolate icing. I know his first response will probably be, "does it have chocolate chips?" but the richness of these flavors should suffice.

This cake recipe comes from the "Better Homes & Gardens Cookbook" and was recommended by my mom. First make the cake.

Ingredients:
3 eggs (room temperature)
1 1/2 sticks butter, 3/4 c (room temperature)
2 c sugar
2 t vanilla
2 c flour
3/4  t baking powder
1 t baking soda
1/2 t salt
3/4 c cocoa powder
1 1/2 c milk

Preheat the oven to 350 F.
Sift the flour, baking powder, salt, baking soda, & cocoa powder into a bowl. Cream the butter in another bowl. Then add the sugar and blend together. Beat in the eggs one at a time, beating for about a minute after each addition. Then add the vanilla. Now alternate adding in the dry ingredients and milk, mixing slowly after each pour until combined. Once everything is added, mix quickly for 20 seconds to add some air.

Prepare 2 9''x9'' or 8''x8'' pans by lining the bottom with parchment paper/wax paper and coating with nonstick spray. Pour half the batter in each pan & bake 30-35 minutes until a toothpick comes out clean. Remove from the oven & let sit 5 minutes in the pan before flipping onto a wire rack.

While the cake is cooling, make the icing. The icing recipe comes from "The Fannie Farmer Cookbook". This is enough to frost 2 layers of an 8'' x 8'' or 9'' x 9'' cake.

Ingredients:
1 1/2 c sugar
4 T butter
2 squares unsweetened baking chocolate*
1/4 t salt
1/2 c milk
1 t vanilla
*1 square unsweetened baking chocolate = 1 T butter + 3 T cocoa powder

Combine all ingredients, except vanilla, in a heavy-bottomed pan and heat until the mixture starts to simmer. Stir constantly for 1 minute then let cool. After it is cooled, add the vanilla & whip either by hand or with a mixer until light & fluffy. Ice the cake & serve.

RESULT:
Very delicious, BUT the icing was definitely NOT what anyone would call traditional "frosting". It was more like chocolate sauce. It never solidified, and though I thought it gained a bit of volume after whipping a long time in the mixer, as soon as I turned off the mixer, everything collapsed into a runny chocolate mess. So my cake quickly became two layers oozing with chocolate goo. Though this was supposed to "frost" a 9'' x 9'' cake, there was definitely plenty left over. My brother celebrated the fact that even when refrigerated, this icing did not freeze, making it the perfect fudge sauce for ice cream. Phew, at least it's not a total loss!

The icing was so runny, it almost dripped off the plate!

Needless to say, the cake came out perfectly (I've never made this recipe before), it was incredibly moist, and super chocolatey. The very runny icing complemented the cake nicely, and the flavors just melted on the tongue.

Risotto alla Milanese

My family has been making this risotto dish since we lived in Milan. The recipe was given to us by our favorite restaurant shortly before we moved away. I have many fond memories of that restaurant & of course, eating their Risotto alla Milanese.

Ingredients:
1 1/2 c Arborio rice
1/2 c dry white wine (I used red today, it gives the rice a different color)
2 c stock plus boiled water
2 T olive oil
1/4 c finely chopped onion
1 pinch saffron threads OR 1 packet saffron powder
2 T parsley, chopped
salt & pepper, to taste
1/2 c grated parmesan cheese

In a medium pot heat the olive oil on M and saute the onion. When the onion is clear, add in the rice & wine & let the alcohol cook out for 20 seconds. Then add the stock, reduce heat to M/L, & set a timer for 25 minutes. Add in the parsley & saffron. Stir frequently & add boiled water whenever needed. The more you stir, the creamier the rice will be. When there is 5 minutes left on the time. add in salt, pepper, & the grated parmesan. Taste to make sure the rice is cooked through, it may take more or less time.

This was my first time adding parsley to the recipe & I also used red wine instead of white. It came out superbly and very creamy. When in doubt, keep stirring! I served it with some steamed asparagus & salad.

Yogurt Cake

This recipe comes from my friend Loïc. It is a recipe from his childhood & uses a single serving yogurt cup to measure all the other ingredients. Very fun!

To make a larger cake, use a larger cup of yogurt & visa versa.


Ingredients:
1 c yogurt
2-3 eggs (depends on size of cup)
1 1/2 c sugar
1/2 c melted butter
vanilla, as you prefer (~1 t)
2 c flour
1 1/2 t baking powder
*optional 1/3 c cocoa powder


Preheat oven to 350F and grease & flour a pan--bundt, cupcake, 9''x9'', loaf.


When Loïc made this, he just made a plain cake, but since then I've tried adding cocoa to it to make a chocolate cake. It's good and not too sweet since I don't add any extra sugar. If you want something sweeter you can add more sugar, or add icing.


Today I decided to make a marble cake, so I'm using half the cocoa powder.

In a larger bowl whisk together the eggs, yogurt, sugar, vanilla & melted butter. Measuring melted butter in a (usually plastic) yogurt cup isn't very desirable, so I've found that 4 T butter is about 1/2 c. (This does depend on the size of your cup).


In a second bowl sift the flour & baking powder together. Then add to the first mixture until combined. Split the batter in half & add 1/6 c cocoa powder (2 heaping T) to one half & mix. Alternate adding chocolate & vanilla to the prepared pan.

This cake can be baked in any size pan for 45 minutes or more, until a toothpick comes out clean. Today I made it in a loaf pan and it took 1 hr 10 minutes. I probably should have lowered the oven to 325F, though I liked the crisp outside. Lower the pan to 325F if you're making cupcakes & they should bake in about 18-20 minutes.

Overall the cake was very good. This is my first time making it in a loaf pan & it did take a long time. Perhaps it would have been good with 5 minutes less though, or like I said before a lower oven temp. I used Greek Yogurt because we had it in our fridge and nobody was eating it. As a result, the batter was very thick. This didn't change the result of cake, but one way to solve this issue would be to add a bit of buttermilk or sour milk.

Irish Soda Bread/Brown Bread

I decided to make Irish soda bread after I returned from a trip to Europe that ended in Ireland. I tasted soda bread several times in Ireland and the flavor was unlike any bread I had before. Even my last meal in the airport--porridge and soda bread--was delicious and very distinct from anything I could get in the U.S. When I arrived home I was determined to replicate the soda bread flavor as best I could, and I did quite a bit of research to find the perfect recipe.

I found this recipe online at http://www.sodabread.info/. They stress that traditional Irish soda bread is made with only flour, baking soda, salt, & buttermilk/sour milk.

There are also two variations: traditional (all white flour) or brown bread (some whole wheat and some white). Both methods of preparation and baking are the same. Today I made brown bread.

Ingredients for Brown Bread:
3 c wheat flour & 1 c white flour
1 1/2 t baking soda
1 t salt
14 oz buttermilk


Ingredients for Soda Bread:
4 c white flour
1 t baking soda
1 t salt
14 oz buttermilk

Preheat oven to 425 F. Grease & flour a 9'' round cake pan or dutch oven.

Sift all dry ingredients into a bowl and slowly add the buttermilk while mixing with a spoon. When combined into a dough, pour onto a floured surface, knead lightly, & press down into 1'' round.

Place into prepared pan and cut a large X in the top. Bake 30 mins with a cover on top, then 15 minutes uncovered. Remove from oven and cover with a towel to keep fresh.

The X on top is traditional and also so the bread can be broken into 4 pieces when served.

Oops, as I re-read the recipe to type it up here, I noticed that I added baking powder instead of baking soda. I don't think it will make much difference but I'll make a note once I taste the bread later.

UPDATE:
The bread came out of the oven, and it was kind of flat. It rose a little, but not as much as I would have liked. I blame this on two things: mistaking baking powder for baking soda and kneading. Kneading is very important and definitely a learned skill. I've made many an "okay" bread due to poor kneading, not enough kneading, (or in this case) over-kneading! Usually the bread will taste okay, but the texture will be ruined if you don't knead the bread correctly. So all I can say is practice, & follow the directions carefully.
I got a little ahead of myself & just dumped the dough out onto the board & started kneading, before I went back and re-read the directions which said "knead lightly". By then I was already past the point of no-return. I also selected a bowl that was too small for my ingredients, so I had trouble combining them all properly in the bowl, and used the kneading to properly get them to form together.

Next time I think I'll try using a method similar to how I make biscuits: combine the ingredients completely with a fork. Dump onto a floured surface & lightly fold the dough over and shape into a circle. Not much kneading involved and very delicate handling of the dough in general.

Pesto with Arugula

It's time to harvest all of our fresh basil--which means it's also time to make fresh pesto. I added arugula to the pesto to give it a slight variation of flavor, and substituted walnuts for pine nuts since that's what we had.

Ingredients:
2 c fresh basil
1 c arugula
2 cloves garlic, peeled
1/2 c grated parmesan cheese
1/2 c olive oil
1/4 c pine nuts
pinch salt & a sprinkle of pepper

Combine all ingredients except the olive oil in a food processor. Turn on the machine & slowly pour the olive oil in the top. Scrape the sides if needed and continue combining until evenly blended. Serve over pasta, pizza, anything you like! Makes about 1 cup. Can be stored in the fridge for a few days.

 

Ricotta Gnocchi with Bolognese Sauce

In this version of ricotta gnocchi, I used some ricotta and some potato, instead of most recipes which substitute ricotta for all of the potato. I decided to make a meaty Bolognese sauce instead of just plain tomato, as it complements the flavor of the gnocchi nicely.

I usually buy about 2 lbs potatoes for 1 recipe of gnocchi. Since we're substituting some ricotta for 1 potato it's easiest to weigh out 2 lbs potatoes at the store then remove one.

First make the sauce. While that's cooking, make the gnocchi.

Ingredients for the Sauce:
2 T olive oil
1 carrot
1 stalk celery
1/2 large onion
4 oz fresh mushrooms
2 cloves garlic
1/4 c wine
10 leaves fresh basil
1 bay leaf
1 T parsley, dried, or more, fresh
1 t thyme, dried, or more, fresh
1 lb ground beef
1 28 oz can tomatoes
salt & pepper to taste

In a large saucepan, heat olive oil on M/H. Finely shop carrot, celery, onion & add to pan. Mince garlic & add. Chop the mushrooms and add those after a few minutes. When the onions are getting clear, pour in the wine and stir for 20 seconds, until the alcohol has boiled off. Add ground beef, breaking into small pieces as you go. Season with salt & pepper. After a few minutes, pour in your tomatoes & herbs, lower heat--I put mine on as low as it would go--and simmer for 1 hr, stirring occasionally.

Ingredients for the Gnocchi:
7 oz ricotta (about 1/2 a 15 oz container. If you want to substitute for 2 potatoes, use the whole container)
3 large baking potatoes (or about 1 1/2-1 3/4 lbs)
1 egg
1/2 t salt
flour

Wash the potatoes & boil them whole in salted water. Do not cut them, otherwise they become waterlogged and the gnocchi will not be light and fluffy. Make sure they cook all the way through and a fork goes in easily.

Drain the potatoes and peel when easy to handle (I'm usually impatient and do this right away, despite burning my fingers a bit). Push each potato through a ricer into a large bowl. If you don't have a ricer, you can also use a regular potato masher, but you won't get the same amount of airiness in your dough. Try to remove as many lumps as possible, if using the masher. Cover the potatoes with a towel and set aside to cool.

Once the potatoes are cool enough that cracking an egg into them won't cook the egg, go ahead and add the egg to the bowl.  (I remember this always confused me when I was a kid: "Potatoes cooking an egg, I don't understand!"). Sprinkle in the 1/2 t salt, and add in the ricotta. With a fork, mix everything together, being careful not to smash the potatoes too much; we're not making mashed potatoes, we're trying to keep it the consistency of a light dough.

Once the ricotta and potatoes are evenly distributed, begin sprinkling flour over the mixture, while still mixing with the fork. It will get harder to mix as you add more flour. Stop adding flour when the mixture has formed a dough and it is only slightly sticky to the touch. (If in doubt, err on the side of adding too little flour, than adding too much.)

Gather the dough into a ball, and dump onto a floured working surface. Knead until the stickiness is gone and the dough is workable, adding flour as needed. This only takes about a minute. Roll into a log, then slice into thick 1'' slices. Sprinkle more flour on your work surface, then roll each slice into a long snake, about 1/2'' in diameter. Cut each snake into 3/4'' angled pieces and roll in extra flour, before placing on a floured baking pan. Do this for each of the slices of dough, until all of them are cut into gnocchi, floured, and on the pan. Boil water and cook the same day.

When cooking gnocchi, use a wide-brimmed pot and only place enough in to cover the bottom layer. They will cook in about 1-2 minutes. Stir them around, as they might stick to the bottom. As soon as they float to the top of the water, fish them out using a large strainer or slotted spoon.

When I finished making the gnocchi, my sauce had about 15 minutes left to cook. I set a pot of water to boil, and when the timer for the sauce was done, my gnocchi were just done cooking. I couldn't have asked for better timing!

Next time I think I'll either cut the meat in half or double the tomatoes and veggies, to make the sauce more "saucey", but as of now I'm satisfied because I was craving something really meaty tonight and that's exactly what I got.