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
As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is Comfort Food . And, according to a good friend: I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce