I had a few stalks of rhubarb in my fridge and some gorgeous, fresh eggs that my husband got from the owners of the house he's been working on; I thought to myself: what a perfect weekend to whip up a batch of gelato!
So, I dusted off my sorbetiere and stuck it in the freezer for the requisite 24 hours to make sure that that magic gel inside is completely solid.
Step one: Make a rhubarb compote
Trim and thinly slice rhubarb. I ended up with about 8 cups. Stick it in a large flat-bottom pan and cook with 1 C organic, granulated sugar until you have a compote. Place this in the fridge and let cool for several hours, or overnight.
Step two: Make a custard
In a stainless steel bowl over a pot of simmering water, whisk together 4 egg yolks, 1/2 C organic granulated sugar, 2 C heavy cream, and 1 C milk. Cook in the double-boiler until a custard forms. The mixture should coat the back of your spoon. Place this in the fridge and let cool for several hours, or overnight.
Step three: Churn
Use your ice cream maker as instructed. I ended up churning mine for about 40 minutes till I got a nice, gelato texture.
Step four: Enjoy!
Eat as is, or freeze for a more ice cream-like texture.
Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of CulturEatz . Read more about her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice Culinary Adventures with Camilla: Jamaican Stew Peas Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup Palatable Pastime: Jamaican Jerk Chicken Burger Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas
Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from - The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher, Tarcher-Penguin , have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at Things I Make (for Dinner) has selected Girl With a Pearl Earring by Tracy Chevalier.** Click to read Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R
In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule: here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures shared her Salted Chocolate Cashew Butter Cookaholic Wife cooked up Slow Cooker Cinnamon Almonds Making Miracles made Honey Roasted Almonds Christmas Tree Lane posted Crockpot Spiced Nuts A Day in the Life on the Farm wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook prepared Orange Rosemary Roasted Almonds Culinary Adventur