Thursday, April 29, 2010
Becca founds this recipe on Smitten Kitchen. We made some modifications...i.e. we left out the parsley and the shallots, and the crust we bought pre-made at Whole Foods. Also, we only put 2 eggs on the pizza instead of 3.
Sunday, April 25, 2010
Lavina was hosting a dinner with some friends, and asked me to bring dessert. Naturally – it’s my favorite thing to make/eat/lick the bowl. I was thinking of making cupcakes…but cupcakes are so 2009.
I decided to make vanilla ice cream with bittersweet chocolate sauce. The recipe is from Recipe of the Week Ice Cream: 52 Easy Recipes for Year-Round Frozen Treats by Sally Sampson. Yes, I bought a cook book that has an ice cream recipe for every week of the year. Something wrong with that?
Ice Cream Recipe:
1 ½ cups whole milk
½ cup white sugar
One 4-inch vanilla bean, split and and scraped
1 ½ cups heavy cream
1 teaspoon vanilla extract
pinch kosher salt
¼ unsweetened cocoa powder
1 cup heavy cream
1 to 2 tablespoons white sugar (I opted for 2 of course)
Tahitian Vanilla Bean. Once you go pure vanilla bean, you can't go back (to extract). While it smells delicious, it tastes weird by itself (yes, I tried it, are you really that surprised?)
Despite the fact that no eggs were in the recipe, this ice cream turned out airy, fluffy and DELICIOUS. For some reason, the sauce was not as thick as I had expected, but it was still yummy. Well, what isn’t tasty when there is a cup of heavy cream in it?
Note: If you are going to lick your ice cream maker bowl clean, make sure it is not frozen, or else your tongue will get stuck to it.
Thursday, April 22, 2010
Wednesday, April 21, 2010
The finished product was just a tad bit slushy. Almost like a Mimosa Slushie (hmm...next idea...)
Lesson learned: I will add champagne (or any type of alcohol) towards the END of the freezing process, and not at the beginning. This obviously impedes freezing.
Otherwise, the flavor of this recipe was amazing! I had some 4 days later and it was as champagne-y as EVER!
Wednesday, April 7, 2010
I decided to start this blog to capture my kitchen adventures (or mishaps as is often the case) all while making the most of my SLR. Because who doesn't love pictures of scintillating food?