Friday, July 17, 2009
Wednesday, May 6, 2009
For this ice cream, I basically made the standard french vanilla ice cream and mixed it with with bananas foster! I took three ripe bananas, mashed them, and mixed them with 4 Tbsp brown sugar, 1/4 tsp cinnamon, and 1/4 tsp nutmeg. Usually with this recipe, I slice the bananas in half and cook them, but I figured the mashed would work well with the ice cream. I melted two Tbsp butter and cooked the banana mush for about 5 minutes over medium heat. I then mixed the bananas and custard, cooled, and froze. A minute before the ice cream was finished churning I added a cup of walnuts.
This ice cream is really beyond words. I was going to add some rum to make it more like real bananas foster (which you then light on fire, hence the tortilla chip (?)...long story) but didn't have any on hand and it still turned out incredibly well!!
I'm sorry for the lack of posts over the past few months. DC has been keeping me super busy and I haven't had as much time to cook as much as I'd like. There will be another break for a week or two, since I am visiting Rose in Costa Rica!!! :D BUT this summer I promise there will be so much cooking, baking, and ice cream making!!
Thursday, April 16, 2009
We froze the tofu overnight and let it thaw out during the day. This makes the tofu drier and tough, so it sucks in more of the sauce. We then pan fried it before tossing it into the curry.
This is so freaking delicious and really really simple. Make immediately! :)
Penang Tofu Curry
- 1 1/2 tablespoons olive oil
- 1/2 cup finely chopped shallots
- 2 tablespoons finely grated peeled ginger
- 4 garlic cloves, finely chopped
- 1/4 cup organic peanut butter
- 2 teaspoons turmeric
- 1 teaspoon ground cumin
- 1 teaspoon hot chili paste (such as sambal oelek)*
- 1 cup water
- 1 13 1/2-to 14-ounce can organic light coconut milk
- 3 kaffir lime leaves or 3 tablespoons fresh lime juice and 1 1/2 teaspoons finely grated lime peel
- 1 tablespoon (firmly packed) golden brown sugar
- 2 14-ounce packages organic firm tofu, drained, cut into 1-inch cubes 1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)
- 1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)
- 1 large red bell pepper, cut into 3/4-inch pieces
Heat oil in heavy large skillet over medium-high heat. Add shallots, ginger, and garlic; cook until shallots are tender, about 6 minutes. Add peanut butter, turmeric, cumin, and chili paste; stir until fragrant, 1 to 2 minutes. Whisk in 1 cup water, then coconut milk, lime leaves, and brown sugar; bring to simmer. Season sauce with salt. Add tofu, carrots, and bell pepper; simmer over medium heat until carrots are tender, adjusting heat to medium-low if beginning to boil and occasionally stirring gently, about 20 minutes. Season to taste with salt.
Sunday, April 12, 2009
I was on team cupcake, so I focused mostly on the irish carbomb cupcakes. We tried to make them vegan so half the house could eat them, but there really was no way. The amount of butter and irish cream in these thing...wow.
The recipe is from the website below. They used just chocolate and cream in their ganache, but since we didn't have heavy cream we decided to use half irish cream & half soy milk. What a good decision. We also used plain yogurt instead of sour cream, which is both tastier (in my opinion) and healthier.
The cake batter is baked with guiness beer, filled with chocolate and irish cream ganache, and topped with irish cream icing. It is needless to say, they were beyond incredible!!
You need to make these ASAP, but don't eat too many or your body will just stop working. Plus, any baked goods in the future will fail to be as good as these. Awesome.
Friday, April 10, 2009
Sunday, March 29, 2009
Apple Cinnamon Scones
* 2 cups all-purpose flour
* 1/4 cup white sugar
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/4 cup butter, chilled
* 1 apple - peeled, cored and shredded
* 1/2 cup milk
* 2 tablespoons milk
* 2 tablespoons white sugar
* 1/2 teaspoon ground cinnamon
1. Measure flour, sugar, baking powder, soda, and salt into a large bowl. Cut in butter or margarine until crumbly. Add shredded apple and milk. Stir to form a soft dough.
2. Turn dough out onto a lightly floured surface. Knead gently 8 to 10 times. Pat into two 6-inch circles. Place on greased baking sheet. Brush tops with milk, and sprinkle with sugar and cinnamon. Score each into 6 pie-shaped wedges.
3. Bake at 425 degrees F (220 degrees C) for 15 minutes, or until browned and risen. Serve warm with butter.
The scones turned out pretty well. I decreased the milk amount from the recipe and had to add a bit of extra flour to make the dough right. They are a little cakeier than I like my scones and could use a little more apple flavor to them. But overall I think they are pretty tasty. It would be worth playing around with this recipe!
Saturday, March 28, 2009
Sweet Potato Ice Cream
1 1/2 C whole milk
2 C heavy whipping cream
3/4 C brown sugar
dash of salt
2 egg yolks
1 tsp cinnamon
dash of nutmet
1 C sweet potato (about 2 medium sized sweets)
t tsp vanilla extract
I started this off like all ice creams, but I decided to use brown sugar instead of white since it goes with sweet potato so well. I put the milk and sugar on low heat until it reached a simmer, tempered in the egg yolks and stirred for about 10 minutes until a custard formed.
While the custard was cooling I baked the potatoes (I will embarrassingly admit that I cooked the potatoes in the microwave since I didn't have over an hour to wait...but it will work all the same for this recipe, even though I rarely trust microwaves). Once fully cooked, peel off the skins (and eat them because they are delicious), and blend the potato flesh in a food processor (or blender, or with a hand masher. Whatever you have on hand). Once fully mashed, mix in slowly with the custard, and stir in the cream and vanilla. Chill for a few hours and churn in an ice cream maker.
This recipe turned out very well! I am glad I used to brown sugar since it gives it a bit of a different taste for ice cream. You will definitely need to mash up/process the sweet potato since it is so fibrous. I had some extra chunks of potato in my ice cream which I am glad about, so don't worry too much if its not mashed completely. This would be great with vegan marshmallows thrown in or pecans, but I had neither on hand. This is a delicious ice cream... and maybe somewhat healthier than normal ice cream since it has super-good-for-you sweet potato in...but I kind of doubt its that healthy once you account for all the cream and sugar :)