Part 1
Part 2
This is a recipe that has taken quite a few holiday seasons to develop, but I guarantee that you'll NEVER be satisfied with another caramel again. It was developed at an elevation of 4500 feet, so add 1 degree of cooking temperature for every 500 feet in elevation drop (IE: 244 degrees at sea level, 240 degrees at 2000 feet).
Ingredients:
1/2 cup salted butter cut into small chunks
2 cups DARK brown sugar (light brown sugar doesn't work)
2 cups light corn syrup
1/8 teaspoon salt
2 cups heavy cream
1 tablespoon vanilla
Combine corn syrup and dark brown sugar in large saucepan (I use a 6 qt pan). Place on medium heat and stir till dissolved. Then increase the heat to high and bring to a boil. Let the mixture boil for 2-3 minutes, keeping sides of the pan clean (this is important as dirty pan sides cause sugar chunks in the finished product, and the boiling creates a darker, more flavorful caramel due to a chemical process called Maillard reaction that takes place between the milk fat (protein), and the lactose, fructose and glucose (carbohydrate).
Add butter, one chunk at a time, stirring constantly. Add salt. Keep stirring as you slowly pour in cream so mixture does not stop boiling. STOP STIRRING after the cream is completely incorporated. Cook without stirring to 236 degrees (see note above about changes to final temperature based on elevation) and take off the heat. Add vanilla. Without scraping the pan, pour into a generously buttered 9"X12" pan (I use Pyrex as it makes it easier to remove the next day). Put the pan on a cooling rack and let cool for 12+ hours. I usually cover the pan with plastic wrap after 1-2 hours of cooling.
Turn the pan over onto a cutting surface and the caramel block should slowly fall on to your surface. If not, you may try heating the bottom of the pan in hot tap water, or if all else fails, gently help it out with a rubber spatula.
Cut caramel into squares and wrap in waxed paper.
Sunday, December 13, 2009
Improved Chicken Noodle Soup
I've always been proud of my homemade chicken noodle soup. But something was missing. I wanted something with a velvety texture, filled with a rich broth, and just the right amount of salt and savory. The trick is a little unflavored gelatin, and mushrooms. The gelatin significantly improves the mouthfeel, giving this soup a smooth texture, while the mushrooms contribute umami, turning an ordinary bowl of soup into a culinary experience fit for a king.
1 lb boneless/skinless chicken cut into 3/4 or smaller cubes
1 medium yellow onion, diced into small chunks
1/2 inch ginger root, minced
2 minced garlic cloves
1/2 cup diced crimini mushrooms (also known as baby bellas)
3 peeled whole carrots, chopped
2 cups diced celery
1 leek, sliced into circles, and then rinsed after chopping (leeks tend to carry a LOT of dirt, so rinsing after chopping is crucial.
2 qts chicken stock (or use water and chicken meat base)
1 packet of unflavored gelatin
1 bunch of cilantro, minced
1 tsp freshly ground coarse black pepper
Homemade noodles (see below)
Salt to taste
Fresh ground black pepper to taste
Place a 6 qt stockpot over high heat and add just enough oil to coat the bottom of the pan. Add the unflavored gelatin to 1/2 cup cold water in a separate dish and let sit for 10 minutes. Add the chicken and fry until the exterior of the chicken starts to brown. Add onions, ginger garlic, and mushrooms and continue to fry until onions are translucent. Add celery, carrots, and leeks and cook until veggies start to sweat. Add chicken stock, bring to a boil, and then reduce heat to a simmer. Add the unflavored gelatin.
Add the noodles, black pepper and salt to taste. Cook until noodles are tender.
1-2 minutes prior to serving, add the cilantro and stir well.
Homemade Whole Wheat Noodles
1 1/4 cup whole wheat flour
2 eggs
1 Tsp salt
1/3 cup water
Combine the salt, flour and eggs in a mixer. Mix well. Once all ingredients except water are incorporated, add water a little bit at a time until the dough ball is slightly tacky. You may end up using less water than the recipe calls for. If you add too much water, add flour, 1/4 cup at a time until the dough feels just tacky.
Let the dough rest for 15 minutes, then dump onto a floured surface, roll out into a long piece, about 1/8 inch thick.
If you have a pasta roller, make the dough into 1/4 inch wide noodles, then cut into 2" lengths before adding to the soup.
If you don't have a pasta roller, slice the noodles by hand, taking care to maintain an even width.
1 lb boneless/skinless chicken cut into 3/4 or smaller cubes
1 medium yellow onion, diced into small chunks
1/2 inch ginger root, minced
2 minced garlic cloves
1/2 cup diced crimini mushrooms (also known as baby bellas)
3 peeled whole carrots, chopped
2 cups diced celery
1 leek, sliced into circles, and then rinsed after chopping (leeks tend to carry a LOT of dirt, so rinsing after chopping is crucial.
2 qts chicken stock (or use water and chicken meat base)
1 packet of unflavored gelatin
1 bunch of cilantro, minced
1 tsp freshly ground coarse black pepper
Homemade noodles (see below)
Salt to taste
Fresh ground black pepper to taste
Place a 6 qt stockpot over high heat and add just enough oil to coat the bottom of the pan. Add the unflavored gelatin to 1/2 cup cold water in a separate dish and let sit for 10 minutes. Add the chicken and fry until the exterior of the chicken starts to brown. Add onions, ginger garlic, and mushrooms and continue to fry until onions are translucent. Add celery, carrots, and leeks and cook until veggies start to sweat. Add chicken stock, bring to a boil, and then reduce heat to a simmer. Add the unflavored gelatin.
Add the noodles, black pepper and salt to taste. Cook until noodles are tender.
1-2 minutes prior to serving, add the cilantro and stir well.
Homemade Whole Wheat Noodles
1 1/4 cup whole wheat flour
2 eggs
1 Tsp salt
1/3 cup water
Combine the salt, flour and eggs in a mixer. Mix well. Once all ingredients except water are incorporated, add water a little bit at a time until the dough ball is slightly tacky. You may end up using less water than the recipe calls for. If you add too much water, add flour, 1/4 cup at a time until the dough feels just tacky.
Let the dough rest for 15 minutes, then dump onto a floured surface, roll out into a long piece, about 1/8 inch thick.
If you have a pasta roller, make the dough into 1/4 inch wide noodles, then cut into 2" lengths before adding to the soup.
If you don't have a pasta roller, slice the noodles by hand, taking care to maintain an even width.
Tuesday, December 8, 2009
Perfect Pot Roast
Pot roast can be absolutely delicious or absolutely dreadful. It all depends on the preparation. When cooked properly, it is a moist and delicate entree.
To understand the challenge in cooking proper pot roast, one must consider two components that makeup the roast: meat fibers, and glycogen.
The meat fibers start to lose their moisture at approximately 140 degrees, expelling all of it by 180 degrees. But glycogen, also known as connective tissue, starts to breakdown around 150 degrees, but doesn't REALLY turn to gelatin until the internal temp of the meat reaches 200 degrees, and not breaking down the glycogen creates a TOUGH pot roast.
Herein lies the problem with most pot roasts. If you don't cook it long enough it's tough, but if you cook it too long, it's dry.
The trick, is to cook the muscle fibers long enough that they even though they've given off all their moisture, they breakdown and allow the reintroduction of liquid. Cooking the roast in a flavorful stock allows the infusion of delicious flavors once the roast hits this phase.
The breakdown of muscle fibers requires cooking the roast a full hour with the internal temperature at 200-212 degrees -a temperature easily maintained by keeping the roast immersed in water. So don't skimp on stock, and be sure the roast stays in the oven for the full 3 1/2 hours.
Part 1
Part 2:
The ingredients:
3-4 lb roast - preferably Chuck
2 Tbs olive oil
3 medium diced onions
2 stalks celery - chopped
3 carrots - peeled and chopped
2 cups low sodium chicken stock
1/4 cup all purpose flour
1 bottle red wine
5 sprigs thyme
5 bay leaves
2 Tbs anchovy paste
Salt and pepper to taste
Preheat oven to 325.
Trim the roast of any excessive "fat cap" fat.
Preheat a 5-6 qt oven safe cooking vessel with a well fitting lid (enameled dutch oven preferred) over the stove.
Add olive oil to pan.
Brown both sides of the roast in your cooking vessel
Remove the roast from the pan.
Add onions, carrots, and celery to the pan, cooking until just slightly brown.
Add roast back to the pan.
Whisk flour and chicken stock together, add to the pan
Add the bottle of wine to the pan
Add thyme, bay leaves and anchovy paste to the pan
Cover the cooking vessel with aluminum foil, put lid of pan over the top of the foil.
Place in oven for 3 1/2 hours
After removing the cooking vessel from the oven, skim liquid fat off the top of the cooking liquid.
Using a soup ladle and a sieve, remove at least 2 cups of the cooking liquid, run through a sieve into a saucepan.
Place the saucepan over medium high heat and reduce cooking liquid by 1/2.
To understand the challenge in cooking proper pot roast, one must consider two components that makeup the roast: meat fibers, and glycogen.
The meat fibers start to lose their moisture at approximately 140 degrees, expelling all of it by 180 degrees. But glycogen, also known as connective tissue, starts to breakdown around 150 degrees, but doesn't REALLY turn to gelatin until the internal temp of the meat reaches 200 degrees, and not breaking down the glycogen creates a TOUGH pot roast.
Herein lies the problem with most pot roasts. If you don't cook it long enough it's tough, but if you cook it too long, it's dry.
The trick, is to cook the muscle fibers long enough that they even though they've given off all their moisture, they breakdown and allow the reintroduction of liquid. Cooking the roast in a flavorful stock allows the infusion of delicious flavors once the roast hits this phase.
The breakdown of muscle fibers requires cooking the roast a full hour with the internal temperature at 200-212 degrees -a temperature easily maintained by keeping the roast immersed in water. So don't skimp on stock, and be sure the roast stays in the oven for the full 3 1/2 hours.
Part 1
Part 2:
The ingredients:
3-4 lb roast - preferably Chuck
2 Tbs olive oil
3 medium diced onions
2 stalks celery - chopped
3 carrots - peeled and chopped
2 cups low sodium chicken stock
1/4 cup all purpose flour
1 bottle red wine
5 sprigs thyme
5 bay leaves
2 Tbs anchovy paste
Salt and pepper to taste
Preheat oven to 325.
Trim the roast of any excessive "fat cap" fat.
Preheat a 5-6 qt oven safe cooking vessel with a well fitting lid (enameled dutch oven preferred) over the stove.
Add olive oil to pan.
Brown both sides of the roast in your cooking vessel
Remove the roast from the pan.
Add onions, carrots, and celery to the pan, cooking until just slightly brown.
Add roast back to the pan.
Whisk flour and chicken stock together, add to the pan
Add the bottle of wine to the pan
Add thyme, bay leaves and anchovy paste to the pan
Cover the cooking vessel with aluminum foil, put lid of pan over the top of the foil.
Place in oven for 3 1/2 hours
After removing the cooking vessel from the oven, skim liquid fat off the top of the cooking liquid.
Using a soup ladle and a sieve, remove at least 2 cups of the cooking liquid, run through a sieve into a saucepan.
Place the saucepan over medium high heat and reduce cooking liquid by 1/2.
Friday, December 4, 2009
It's Official
The paperwork has been signed. The videos have been submitted. Now, fans of Cook With Tom with Comcast Digital Cable can watch it the old fashioned way.
In order to view the videos, go to On Demand, click "Utah on Demand," "Life & Home-UT," and then "Cook with Tom."
The videos are up and running now!
In order to view the videos, go to On Demand, click "Utah on Demand," "Life & Home-UT," and then "Cook with Tom."
The videos are up and running now!
Sunday, November 29, 2009
Grown up Sandwich Cookies in Salt Lake Tribune
Those of you that follow this site probably remember the recipe in the video below from August of this year. I'm happy to report that the Salt Lake Tribune will be doing a cookie feature on December 6th that will include this recipe. I'm going to a photo shoot tonight, and was instructed to bring along a batch of these cookies, as well as the Orange Meringues. They'll be taking pictures of both me and the cookies. Who knows if they'll use the pictures they take or not but hey, there will be at least one food writer there, and it never hurts to spend some time with a food writer.
I made a few edits to the recipe to make it a little easier, as well as improve the overall results based on differences by brand in dutch cocoa powder and white chocolate chips.
To quote Navin R. Johnson, "Things are going to start happening to me now."
Part 1
Part 2
Cookie Dough:
1/2 cup butter at room temperature
1/2 cup granulated sugar
1 large egg
1 cup unsweetened Dutch Cocoa Powder - you can always use a "dark cocoa" blend if pure dutch is unavailable.
1/2 cup plus 2 tablespoons all-purpose flour
In a large bowl combine the butter and sugar and cream together until light and fluffy, and the egg and mix until it is incorporated. Add the cocoa and mix until consistent.
Add the flour and mix in by hand. You want to mix the minimum amount and still get the flour incorporated.
Turn the dough onto a piece of plastic wrap, wrap tightly and place in the fridge for two hours.
Preheat oven to 350 degrees.
After removing the plastic wrap, sprinkle confectioners sugar on rolling surface. Turn the dough onto the sugar and then roll the dough into a consistent 1/4 thickness. Using a 2-3 inch wide circular cookie cutter, cut as many circles as possible. Place the circles on a parchment covered cookie sheet. Take the unused dough, and reroll it to a 1/4 inch thickness and cut more circles, each time putting them on the parchment covered cookie sheet. Continue the process until all dough is used.
Bake in a 350 degree oven for 11-12 minutes. Transfer parchment paper to a wire cooling rack.
Let cool completely before filling.
The Filling:
1/4 cup plus 1 TBS heavy cream
1/4 stick butter (2 Tbs)
1 1/2 cups White Chocolate chips (try to get ones with at least some cocoa butter)
Place the chocolate chips in a stainless steel mixing bowl.
Combine the cream and butter in a saucepan and bring to a boil, making sure the butter is completely melted.
Pour the cream/butter mixture over the white chocolate chips and let sit for 2 minutes.
Mix until all the white chocolate chips have completely melted, and then let it rest until room temperature.
Using a whipping attachment on your mixer, whip until medium peaks form.
Place a reasonable amount of filling between two cookies and refrigerate for at least 45 minutes to give the white chocolate a chance to set.
I made a few edits to the recipe to make it a little easier, as well as improve the overall results based on differences by brand in dutch cocoa powder and white chocolate chips.
To quote Navin R. Johnson, "Things are going to start happening to me now."
Part 1
Part 2
Cookie Dough:
1/2 cup butter at room temperature
1/2 cup granulated sugar
1 large egg
1 cup unsweetened Dutch Cocoa Powder - you can always use a "dark cocoa" blend if pure dutch is unavailable.
1/2 cup plus 2 tablespoons all-purpose flour
In a large bowl combine the butter and sugar and cream together until light and fluffy, and the egg and mix until it is incorporated. Add the cocoa and mix until consistent.
Add the flour and mix in by hand. You want to mix the minimum amount and still get the flour incorporated.
Turn the dough onto a piece of plastic wrap, wrap tightly and place in the fridge for two hours.
Preheat oven to 350 degrees.
After removing the plastic wrap, sprinkle confectioners sugar on rolling surface. Turn the dough onto the sugar and then roll the dough into a consistent 1/4 thickness. Using a 2-3 inch wide circular cookie cutter, cut as many circles as possible. Place the circles on a parchment covered cookie sheet. Take the unused dough, and reroll it to a 1/4 inch thickness and cut more circles, each time putting them on the parchment covered cookie sheet. Continue the process until all dough is used.
Bake in a 350 degree oven for 11-12 minutes. Transfer parchment paper to a wire cooling rack.
Let cool completely before filling.
The Filling:
1/4 cup plus 1 TBS heavy cream
1/4 stick butter (2 Tbs)
1 1/2 cups White Chocolate chips (try to get ones with at least some cocoa butter)
Place the chocolate chips in a stainless steel mixing bowl.
Combine the cream and butter in a saucepan and bring to a boil, making sure the butter is completely melted.
Pour the cream/butter mixture over the white chocolate chips and let sit for 2 minutes.
Mix until all the white chocolate chips have completely melted, and then let it rest until room temperature.
Using a whipping attachment on your mixer, whip until medium peaks form.
Place a reasonable amount of filling between two cookies and refrigerate for at least 45 minutes to give the white chocolate a chance to set.
Saturday, November 28, 2009
So decadent it should be illegal chocolate chantilly pie
We'll be breaking all the rules today.
If you've ever worked with chocolate, the two rules most commonly mentioned are don't EVER add even the tiniest droplet of water, and NEVER heat it directly over the stove. Chocolatiers take great pains to create barriers between their double boilers and chocolate to prevent even the smallest drop of water from entering their melted chocolate.
However, I've been doing a lot of study on molecular gastronomy lately and came across a chemical formula for making an egg less chocolate mousse, called a "Chocolate Chantilly" by the book author. His philosophy was that the rules we know about chocolate can be broken, if done with proper care. The trick, Mr. Herve This claims, is to use the three fatty acids in chocolate to your advantage. -use them to create an emulsion of fat molecules trapped between water molecules.
Mr This (pronounced Thees) gives a basic ratio of 3 to 4 by weight, and mentions in passing that gelatin may help thicken the mixture. This ratio, combined with strong agitation creates "tensoactive molecules" within the chocolate that hold the water in suspension. Instead of harming the chocolate, the water based flavoring enhances it.
So, armed with 5 lbs of chocolate, a massive box of gelatin and various water based flavorings (various fruit juices, espresso, and chipotle puree) I spent time playing Mr Science.
I found that no gelatin is great for a standard parfait type dessert, but doesn't set up well in a pie.
However, 2 Tsp of gelatin for every 16 oz of chocolate did the trick to create a light and airy, yet easily slice-able pie. I also added a little corn starch and sugar to improve the overall mouth feel -it enhances silkiness of the pie.
This pie is R-I-C-H. During taste testing with my guinea pigs, I observed that the significant amount of chocolate (2 oz) in each piece created a much stronger chocolate flavor than most of my tasters were used to eating. There is more chocolate in a single slice of this dessert than is commonly found in an entire chocolate cream pie. If Hershey's Dark is too bitter for you, this recipe may not fit your pallette. If, however, a Scharffen Berger Nibby Bar is your idea of a great treat, you'll love this.
I should mention that this pie is best if kept refrigerated until immediately before serving.
The Ingredients:
1 1/2 cups of your favorite liquid (I like using fruit juice concentrates such as orange or cranberry but other liquids such as berry or chipotle puree makes a great,and interesting, pie!)
2 Tsp Gelatin
2 Tsp Corn Starch
1/4 cup sugar
16 oz semi sweet chocolate that is at least 33% cocoa butter by weight, cut into small pieces.* I used "Baker's Chocolate" brand, because of the cost vs quantity.
1 graham cracker pie crust
Dissolve the gelatin and corn starch in your liquid, whisk well and then let it sit for 1-2 minutes.
Bring the liquid to a boil over high heat, making sure that all corn starch and gelatin is completely cooked (the mixture will turn from opaque to clear).
Add sugar to the liquid and dissolve.
Add chocolate pieces directly to the liquid, reduce heat to medium and stir until all chocolate is melted.
Take one large bowl and fill it halfway full with ice, add water to fill in all the voids, but not so much that you raise the level of the ice.
Pour your chocolate/liquid mixture into a metal bowl smaller than the bowl that you filled with ice/water.
Place the metal bowl into the ice/water mixture.
Using electric beaters, whip the chocolate taking care to make sure that no chocolate sits on the sides of the bowl. If chocolate starts to build up on the side of the bowl, stop mixing and scrape the sides of the metal bowl.
Continue to whip the chocolate until it increases in volume, and changes color from dark to a blond chestnut. -The color change will seem to happen almost all at once as the cocoa butter turns from a liquid to a solid. The change in color is a result of tiny air bubbles being trapped in the mixture.
Pour into your graham cracker crust and refrigerate for at least two hours to set.
*The way to tell the amount of cocoa butter in the chocolate is by looking at the nutritional information on the back of the packaging. If the serving size is 15 grams, the total fat should be at least 5 grams.
If you've ever worked with chocolate, the two rules most commonly mentioned are don't EVER add even the tiniest droplet of water, and NEVER heat it directly over the stove. Chocolatiers take great pains to create barriers between their double boilers and chocolate to prevent even the smallest drop of water from entering their melted chocolate.
However, I've been doing a lot of study on molecular gastronomy lately and came across a chemical formula for making an egg less chocolate mousse, called a "Chocolate Chantilly" by the book author. His philosophy was that the rules we know about chocolate can be broken, if done with proper care. The trick, Mr. Herve This claims, is to use the three fatty acids in chocolate to your advantage. -use them to create an emulsion of fat molecules trapped between water molecules.
Mr This (pronounced Thees) gives a basic ratio of 3 to 4 by weight, and mentions in passing that gelatin may help thicken the mixture. This ratio, combined with strong agitation creates "tensoactive molecules" within the chocolate that hold the water in suspension. Instead of harming the chocolate, the water based flavoring enhances it.
So, armed with 5 lbs of chocolate, a massive box of gelatin and various water based flavorings (various fruit juices, espresso, and chipotle puree) I spent time playing Mr Science.
I found that no gelatin is great for a standard parfait type dessert, but doesn't set up well in a pie.
However, 2 Tsp of gelatin for every 16 oz of chocolate did the trick to create a light and airy, yet easily slice-able pie. I also added a little corn starch and sugar to improve the overall mouth feel -it enhances silkiness of the pie.
This pie is R-I-C-H. During taste testing with my guinea pigs, I observed that the significant amount of chocolate (2 oz) in each piece created a much stronger chocolate flavor than most of my tasters were used to eating. There is more chocolate in a single slice of this dessert than is commonly found in an entire chocolate cream pie. If Hershey's Dark is too bitter for you, this recipe may not fit your pallette. If, however, a Scharffen Berger Nibby Bar is your idea of a great treat, you'll love this.
I should mention that this pie is best if kept refrigerated until immediately before serving.
The Ingredients:
1 1/2 cups of your favorite liquid (I like using fruit juice concentrates such as orange or cranberry but other liquids such as berry or chipotle puree makes a great,and interesting, pie!)
2 Tsp Gelatin
2 Tsp Corn Starch
1/4 cup sugar
16 oz semi sweet chocolate that is at least 33% cocoa butter by weight, cut into small pieces.* I used "Baker's Chocolate" brand, because of the cost vs quantity.
1 graham cracker pie crust
Dissolve the gelatin and corn starch in your liquid, whisk well and then let it sit for 1-2 minutes.
Bring the liquid to a boil over high heat, making sure that all corn starch and gelatin is completely cooked (the mixture will turn from opaque to clear).
Add sugar to the liquid and dissolve.
Add chocolate pieces directly to the liquid, reduce heat to medium and stir until all chocolate is melted.
Take one large bowl and fill it halfway full with ice, add water to fill in all the voids, but not so much that you raise the level of the ice.
Pour your chocolate/liquid mixture into a metal bowl smaller than the bowl that you filled with ice/water.
Place the metal bowl into the ice/water mixture.
Using electric beaters, whip the chocolate taking care to make sure that no chocolate sits on the sides of the bowl. If chocolate starts to build up on the side of the bowl, stop mixing and scrape the sides of the metal bowl.
Continue to whip the chocolate until it increases in volume, and changes color from dark to a blond chestnut. -The color change will seem to happen almost all at once as the cocoa butter turns from a liquid to a solid. The change in color is a result of tiny air bubbles being trapped in the mixture.
Pour into your graham cracker crust and refrigerate for at least two hours to set.
*The way to tell the amount of cocoa butter in the chocolate is by looking at the nutritional information on the back of the packaging. If the serving size is 15 grams, the total fat should be at least 5 grams.
Saturday, November 14, 2009
Delicious Short Ribs
This is a similar recipe to the "Pot Roast Nicoise" but includes a few tweaks to better take advantage of the flavors of the short rib.
4 lb rack of short ribs, cut into 3" widths by your butcher (roughly 4 - 1 lb racks)
2 Tbs cooking oil
1 lb pearl onions
1 lbs peeled carrots, cut into 1 inch chunks
1 tsp Sea Salt
1/3 cup all purpose flour
8 baby bella mushrooms cut into 1/4ths
3 cups low sodium beef stock
1 cup low sodium chicken stock
1 cup water
Zest from 1/3 of an orange
1 Tbs anchovy paste
5 sprigs thyme
4 bay leaves
1/4 cup nicoise olives (pitted is preferred but not necessary)
Preheat oven to 325. Carefully remove the fat side off of the short rib, being careful to leave enough connective tissue around the bone. Add cooking oil to an enamel coated dutch oven and warm over medium high heat. Once the oil starts to shimmer (but before it starts to smoke) add each rack of short ribs individually and brown just the meat side. Add the onions and carrots to the pot and cook until onions turn transluscent.
Arrange the short ribs back in the pan, with the bone pointing towards the sky. Add the 1/3 cup flour to the chicken stock and mix well. Add the mushrooms, beef and floured chicken stock. Bring to a strong simmer. Add orange zest, anchovy paste, olives, thyme, bay leaves and olives. Add additional water, if necessary, to bring the liquid level even with the top of your short ribs.
Cover the dutch oven with a sheet of aluminum foil, and then place lid on dutch oven. Place in oven for 2 1/2 to 3 hours, or until meat is fork tender.
Remove the dutch oven from the oven, and remove the short ribs, wrap loosely in foil and let it rest for 10-15 minutes. Remove as much rendered fat as possible off the top of the remaining liquid. Place the meatless dutch oven over high heat and reduce remaining liquid by 1/2. Plate by making a bed of carrots, mushrooms and onions, and carefully place the short rib, meat side up on top of the vegetable bed. Place a thyme sprig and bay leaf on top of the short rib, and then ladle some of the reduced pan gravy over the top of the meat. Top with a few olives.
Sunday, October 4, 2009
Root Vegetable Bisque
With fall upon us, root vegetables are available in the height of their freshness. In this recipe, ingredients such as turnips, long since thought of as working mans' cuisine are transformed into a rich and delicate palette pleasing bisque.
Ingredients:
2 lbs turnips
2 lbs yams
1 qt of low sodium chicken stock
2 shallots - chopped
3 cloves garlic - rough slice
3 tbs olive oil
2 leeks, cleaned and cut into circles, some for the bisque, some to garnish.
5 bay leaves
1 sprig of tarragon, plus some additional for garnish
1 tbs maple syrup
Salt to taste
1/4 cup yogurt
1/4 lb pancetta
Preheat oven to 400 degrees.
Peel and slice yams and turnips.
Toss yams and turnips on 2 tbs of olive oil.
Place on sheet pan and place in oven until they start to brown
In a large stockpot add 1 tbs olive oil, shallots, and garlic over medium high heat, cook until the onions turn translucent.
Add yams, turnips, and chicken stock. Bring to a high simmer.
Add 1/4 cup of leeks, bay leaves, and 1 sprig of tarragon.
Simmer for 30 to 45 minutes, until the middle of your largest root vegetable is tender.
Remove from heat and add the mixture to a Food Processor in increments. It will probably take 3 to 4 rounds to puree all the ingredients.
Add the puree back to the stockpot.
Add maple syrup and salt.
In a frypan, add the pancetta and cook until crispy. Remove from heat and place pancetta on a paper towel to dry.
Add the remaining leeks to the frypan, turn the heat to medium/low and cook for 5 to 10 minutes, until leeks are tender.
Crumble the pancetta.
Finely chop any remaining tarragon
Just prior to serving add the yogurt to the bisque and stir well.
To serve, add the bisque to your bowl, top with leek rings pancetta crumbles, and finely chopped tarragon.
Notes/Variations:
Any starchy vegetable will work well with this recipe, be it potatoes, carrots, squash, sweet potatoes, beets, or parsnips. However, if you use parsnip, be sure to trim out the core of larger roots, as they tend to be overly bitter.
Nutmeg, ginger and cinnamon, in small quantities, can turn this particular dish into a pumpkin pie flavored soup.
In order to be a traditional bisque, it is ideal to use fish, lobster, or clam stock. However, it is not readily available in low sodium varieties. Feel free to substitute ocean based stock if desired.
Ingredients:
2 lbs turnips
2 lbs yams
1 qt of low sodium chicken stock
2 shallots - chopped
3 cloves garlic - rough slice
3 tbs olive oil
2 leeks, cleaned and cut into circles, some for the bisque, some to garnish.
5 bay leaves
1 sprig of tarragon, plus some additional for garnish
1 tbs maple syrup
Salt to taste
1/4 cup yogurt
1/4 lb pancetta
Preheat oven to 400 degrees.
Peel and slice yams and turnips.
Toss yams and turnips on 2 tbs of olive oil.
Place on sheet pan and place in oven until they start to brown
In a large stockpot add 1 tbs olive oil, shallots, and garlic over medium high heat, cook until the onions turn translucent.
Add yams, turnips, and chicken stock. Bring to a high simmer.
Add 1/4 cup of leeks, bay leaves, and 1 sprig of tarragon.
Simmer for 30 to 45 minutes, until the middle of your largest root vegetable is tender.
Remove from heat and add the mixture to a Food Processor in increments. It will probably take 3 to 4 rounds to puree all the ingredients.
Add the puree back to the stockpot.
Add maple syrup and salt.
In a frypan, add the pancetta and cook until crispy. Remove from heat and place pancetta on a paper towel to dry.
Add the remaining leeks to the frypan, turn the heat to medium/low and cook for 5 to 10 minutes, until leeks are tender.
Crumble the pancetta.
Finely chop any remaining tarragon
Just prior to serving add the yogurt to the bisque and stir well.
To serve, add the bisque to your bowl, top with leek rings pancetta crumbles, and finely chopped tarragon.
Notes/Variations:
Any starchy vegetable will work well with this recipe, be it potatoes, carrots, squash, sweet potatoes, beets, or parsnips. However, if you use parsnip, be sure to trim out the core of larger roots, as they tend to be overly bitter.
Nutmeg, ginger and cinnamon, in small quantities, can turn this particular dish into a pumpkin pie flavored soup.
In order to be a traditional bisque, it is ideal to use fish, lobster, or clam stock. However, it is not readily available in low sodium varieties. Feel free to substitute ocean based stock if desired.
Sour Creme Brulee
I've always had a love/hate relationship with Creme Brulee. Most restaurants make the same version with little or no creativity. It always ends up a rich vanilla custard covered in burned white sugar. In a nutshell, it's boring. However, by introducing a little sour cream to the custard, it adds an exciting flavor profile brought on by the fermentation of the sour cream.The trick to making a perfect dessert is using a water bath surrounding the custard and cooking at a lower heat. Experiments have shown that cooking custard at lower temperatures creates a margin of error of almost 10 degrees Fahrenheit, whereas custard heated quickly only has a 5 degree margin of error before curdling. Cooking it slow is like trying to stop a car on a dime while driving at 10 miles per hour instead of 60 MPH.
1 3/4 cups cream
1 tsp vanilla
1 tsp orange zest
6 tsp Sugar
7 egg yolks
1/4 cup sour cream
6-8 tsp Turbinado/Raw sugar
1 - Preheat oven to 325 Degrees.
2 - Combine vanilla, orange zest and 1 cup cream in a saucepan over medium high heat.
3 - Combine sugar, egg yolks and remaining cream and whisk well. Bring vanilla/cream mixture to a boil.
4 - Slowly add hot cream mixture to cold egg mixture, starting with a small amount of hot mix whisking well and then gradually adding more hot cream, until the two are combined.
5- Add the sour cream to the custard mix and whisk well.
6 - Place 4 ramekins of at least 1 cup in volume each into a larger baking pan. Pour the custard through a sieve into ramekins, filling no more than 2/3rds of the way full.
7- Add water to the larger baking pan, filling until the water level is 1/2 of the way up the ramekins.
8- Bake for 25-40 minutes, until the middle of the custard reaches a temperature of 175 degrees. The edges will be set, but the center will be just slightly jiggly. There is a HUGE difference in time baking as the amount of water added to the pan, and the volume of each ramekin will cause cooking times to vary greatly. On this recipe, "doneness" is more important than the actual time in the oven.
9- Transfer ramekins to a cooling rack for 1 hour, then cover with plastic wrap and place them in the fridge for at least 4 hours for custard to set. You can keep the custard in the fridge for up to 4 days.
10- Prior to serving, gently blot up any condensation from the surface of the custard with a paper towel, sprinkle 2 tsp of turbinado/raw sugar over each ramekin and then turn the ramekin, making sure the an even layer of sugar is distributed evenly across the top of each custard. Clean the edges of the ramekin of any excess sugar.
11- Using a either a butane "creme brulee" torch or a propane blowtorch (the kind you find at your local hardware store, and also my preferred method) apply heat to the sugar in a circular motion until the sugar is bubbly and brown. Once the sugar is browned, the custard can be stored in the fridge for up to 45 minutes, but best served immediately.
12 - Garnish with chocolate shavings and berry fruit.
Notes: Egg proteins have a very narrow window between setting and curdling, be very careful not to overcook the custard (you'll know it if you do it as the custard will be far from smooth.)
The 1/4 cup of sour cream lowers the pH of the custard, making the cream more likely to curdle, so it is extremely important that your whipping cream is extremely fresh. Fresh cream has a higher pH, and is not affected as much by the sour cream. However, if you have old cream the sour cream will cause your custard to curdle at a much lower temperature.
If you choose to make regular creme brulee, omit the sour cream and increase whipping cream to 2 cups.
Variations include:
Date Creme Brulee:
Use 5 Tbs of date sugar instead of white table sugar. Omit sour cream.
Agave Creme Brulee:
Use 5 Tbs of Agave Syrup instead of white table sugar, Reduce 1/2 cup of tequila by 3/4ths and add during step 5. Omit sour cream.
Almond Creme Brulee:
Reduce 1/2 cup Amaretto by 3/4ths add in step 5. Omit sour cream.
Orange Creme Brulee:
Increase orange zest to 3 Tbs, after bringing cream/vanilla/zest mixture to just boiling, remove from heat and let sit for 15 minutes prior to adding to egg mixture. Garnish with orange segments with skin, pith, membranes, and seeds removed (Orange Supreme). Omit sour cream.
Lemon Creme Brulee:
Replace orange zest with 3 Tbs lemon zest, after bringing cream/vanilla/zest mixture to just boiling, remove from heat and let sit for 15 minutes prior to adding to egg mixture. Omit sour cream. Garnish with twisted lemon peel and mint leaf.
Pumpkin Creme Brulee:
Add pinch of nutmeg, 1/4 tsp cinnamon and pinch of ginger powder to cream/vanilla mixture After bringing mixture to a boil, let sit for 15 minutes and then strain into egg mixture. Whisk in 1/4 cup of canned pumpkin in step 5 and don't strain the custard mix into the ramekins. Omit sour cream.
Cherry Chocolate Creme Brulee:
Combine 1/4 cup Kirsch (or any cherry liqueur) and 1/4 cup Creme de Cocoa, reduce by 3/4ths. Add in step 5. Omit sour cream.
Saturday, October 3, 2009
Pot Roast Nicoise
I LOVE the flavors of a good pot roast. The trick is to let the roast sit at roughly 210 for an hour or so. At this temperature the connective tissues (glycogen) transform into gelatin, coating the long protein strands of normally tough meat, and turning them into tender morsels of deliciousness.
This version calls on French methods to produce an outstanding overall meal.
3 lb pot roast, preferably "chuck" in nature, trimmed of outside fat, reserve the fat for popovers.
2 Tbs cooking oil
1 lb pearl onions
2 lbs peeled carrots, cut into 1 inch chunks
1 tsp Sea Salt
1/3 cup all purpose flour
8 oz crimini/baby bella mushrooms cut into 1/4ths
1 bottle dry red wine (Cabernet, Zin or Syrah) (use 3 extra cups chicken stock if you choose to omit wine)
1 cup low sodium chicken stock
1 cup water
Zest from 1/3 of an orange
3 Tbs anchovy paste
5 sprigs thyme
1/2 cup nicoise olives (kalamata will work too)
2 bay leaves
Preheat oven to 325. Add cooking oil to an enamel coated dutch oven and warm over medium high heat. Once the oil starts to shimmer (but before it starts to smoke) add the roast and brown on all sides. Remove the meat. Add the onions and carrots to the pot and cook until onions turn transluscent.
Sprinkle the flour over the onions/carrots, and stir to combine, making sure that no flour chunks form. Add the mushrooms, red wine, chicken stock and water. Bring to a strong simmer. Add orange zest, anchovy paste, olives, thyme and bay leaves.
Cover the dutch oven with a sheet of aluminum foil, and then place lid on dutch oven. Place in oven for 2 1/2 to 3 hours, or until meat is fork tender.
Remove the dutch oven from the oven, and let sit for 10-15 minutes. Remove bay leaves and thyme sprigs. Carve the pot roast, and plate with carrots and onions, and cover with the remaining pan gravy.
This version calls on French methods to produce an outstanding overall meal.
3 lb pot roast, preferably "chuck" in nature, trimmed of outside fat, reserve the fat for popovers.
2 Tbs cooking oil
1 lb pearl onions
2 lbs peeled carrots, cut into 1 inch chunks
1 tsp Sea Salt
1/3 cup all purpose flour
8 oz crimini/baby bella mushrooms cut into 1/4ths
1 bottle dry red wine (Cabernet, Zin or Syrah) (use 3 extra cups chicken stock if you choose to omit wine)
1 cup low sodium chicken stock
1 cup water
Zest from 1/3 of an orange
3 Tbs anchovy paste
5 sprigs thyme
1/2 cup nicoise olives (kalamata will work too)
2 bay leaves
Preheat oven to 325. Add cooking oil to an enamel coated dutch oven and warm over medium high heat. Once the oil starts to shimmer (but before it starts to smoke) add the roast and brown on all sides. Remove the meat. Add the onions and carrots to the pot and cook until onions turn transluscent.
Sprinkle the flour over the onions/carrots, and stir to combine, making sure that no flour chunks form. Add the mushrooms, red wine, chicken stock and water. Bring to a strong simmer. Add orange zest, anchovy paste, olives, thyme and bay leaves.
Cover the dutch oven with a sheet of aluminum foil, and then place lid on dutch oven. Place in oven for 2 1/2 to 3 hours, or until meat is fork tender.
Remove the dutch oven from the oven, and let sit for 10-15 minutes. Remove bay leaves and thyme sprigs. Carve the pot roast, and plate with carrots and onions, and cover with the remaining pan gravy.
Prosciutto and Sage Popover
This is one of those happy surprises I discovered while playing around in the kitchen. I've always been a big fan of popovers, but struggled to create the right flavor balance. When I add nothing, I get bored. But I didn't want a full meal either. I had some leftover prosciutto from another recipe, and I have a sage plant in the back yard. Voila!
Pop these in the oven about 45 minutes before your guests are set to arrive. They'll have a few minutes to cool, but still possess that fresh baked warmth.
1 1/2 cup flour
1/12 cup milk
4 eggs
1 1/2 tsp salt
3 Tbs rendered beef fat from pot roast (optional)
3 oz prosciutto, chopped into small chunks
10 sage leaves
Preheat oven to 425. Combine flour, milk, salt, eggs and beef fat. Stir till just combined. Refrigerate batter.
Heat a shallow frypan over medium heat. Add sage leaves, and roast until nearly dehydrated, remove. Add prosciutto chunks and fry until meat starts to crisp, transfer to a paper towel lined plate.
Mince sage.
Add a small pat of butter to each cup of a 12 cup popover pan (or cupcake pan) and place in oven for 1 minute, until butter just starts to sizzle. Divide the sage and prosciutto evenly in the 12 cups, and then pour batter 2/3 of the way up the pan.
Place in oven for 18-20 minutes. When popovers appear brown, turn off oven, and let popovers sit for 5-10 minutes in oven.
Enjoy!
Pop these in the oven about 45 minutes before your guests are set to arrive. They'll have a few minutes to cool, but still possess that fresh baked warmth.
1 1/2 cup flour
1/12 cup milk
4 eggs
1 1/2 tsp salt
3 Tbs rendered beef fat from pot roast (optional)
3 oz prosciutto, chopped into small chunks
10 sage leaves
Preheat oven to 425. Combine flour, milk, salt, eggs and beef fat. Stir till just combined. Refrigerate batter.
Heat a shallow frypan over medium heat. Add sage leaves, and roast until nearly dehydrated, remove. Add prosciutto chunks and fry until meat starts to crisp, transfer to a paper towel lined plate.
Mince sage.
Add a small pat of butter to each cup of a 12 cup popover pan (or cupcake pan) and place in oven for 1 minute, until butter just starts to sizzle. Divide the sage and prosciutto evenly in the 12 cups, and then pour batter 2/3 of the way up the pan.
Place in oven for 18-20 minutes. When popovers appear brown, turn off oven, and let popovers sit for 5-10 minutes in oven.
Enjoy!
Saturday, September 12, 2009
Easy Peasy Caprese Salad
One of my favorite food experiences is picking and eating a ripe tomato right off the vine in the warmth of the afternoon. Tomatoes in the store are normally picked ahead of their peak, and then ripened with chemicals like ethylene. In addition, store bought tomatoes are usually refrigerated in transit, causing the tender flesh to develop a mealy consistency.
If 4 months ago you had enough foresight to plant tomatoes, this is a great way to use the multitudes of fruit hanging on the vines. For an absolutely delicious treat, pick, chop, and eat as quickly as possible.
Ingredients:
2 large fresh picked tomatoes.
1/4 lb fresh mozzarella (get Mozzarella di Bufala Campana if possible, but cow's milk mozzarella works well too)
1/2 cup of Balsamic Vinegar, reduced over low heat by three fourths and then chilled to room temperature
4 basil leaves, cut into long thin strips ( chiffonade)
1 tbs Extra Virgin Olive Oil.
Coarse Sea Salt
Cracked Black Pepper
1 Wash and chop the tomatoes into bite size pieces.
2 Cut the mozzarella into small bite size chunks.
3 Combine the tomatoes, mozzarella and basil, reserving a few basil strips for garnish
4 Coat with balsamic reduction
5 Drizzle olive oil over salad
6 Sprinkle salt and fresh cracked black pepper
7 Garnish with remaining basil strips
Notes:
-Although the traditional Caprese salad doesn't include Balsamic Vinegar, it really helps call out the sweetness in the fresh tomatoes.
-Local farmers markets are usually a good source of fresh tomatoes. I really like making this with Brandywine, Cherokee Purple and Yellow Pear heirloom tomatoes.
-If you don't have fresh mozzarella, you can always use homemade ricotta (see recipe below). I like to create a bed of arugala lettuce, top with tomatoes, then the ricotta, balsamic, basil and olive oil.
-Tomatoes are FULL of lycopene, an oil soluble antioxidant. Studies have shown that a small amount of oil with tomatoes makes the lycopene much easier for your body to absorb.
Homemade Ricotta
Although traditional Ricotta is made from the whey leftover in the cheese making process, this cow's milk version creates a rich and sweet version guaranteed to please. -Makes about 1 cup.
Ingredients:
1 quart whole milk
1/2 cup heavy cream
1/4 tsp coarse salt (I prefer sea salt)
1 1/2 tablespoons lemon juice or white vinegar
1 Combine the milk, salt, and cream in a saucepan and place bring to a simmer over medium/high heat, stirring to prevent scalding.
2 Cover a colander with cheesecloth, and place over a large bowl.
2 Add lemon juice and stir quickly (but gently) to blend.
3 Turn heat down to medium/low and watch until all the ricotta curds have separated from the whey (about 1 minute)
4 Pour the curd/whey mixture into the cheesecloth covered colander and let drain
5 If you won't be serving immediately, refrigerate in a covered container.
Notes:
The age of your milk will have a big impact on when the milk starts to curdle. Older milk that has started to sour will curdle without the use of lemon juice or vinegar. Not a problem, if that happens, just omit the lemon juice/vinegar.
Ingredients:
1 quart whole milk
1/2 cup heavy cream
1/4 tsp coarse salt (I prefer sea salt)
1 1/2 tablespoons lemon juice or white vinegar
1 Combine the milk, salt, and cream in a saucepan and place bring to a simmer over medium/high heat, stirring to prevent scalding.
2 Cover a colander with cheesecloth, and place over a large bowl.
2 Add lemon juice and stir quickly (but gently) to blend.
3 Turn heat down to medium/low and watch until all the ricotta curds have separated from the whey (about 1 minute)
4 Pour the curd/whey mixture into the cheesecloth covered colander and let drain
5 If you won't be serving immediately, refrigerate in a covered container.
Notes:
The age of your milk will have a big impact on when the milk starts to curdle. Older milk that has started to sour will curdle without the use of lemon juice or vinegar. Not a problem, if that happens, just omit the lemon juice/vinegar.
Sunday, September 6, 2009
Concord Grape Sorbet
With the grape harvest rapidly approaching, it makes sense to find a use for these delicious grapes, commonly referred as "Foxy", due to their musky flavor, particularly in fermented products. If you're planning on making grape preserves, it's best to start this recipe at the very beginning of the day, and update it as you go along. When all the mason jars have been pulled from their water bath, you'll have this delicious frozen treat waiting for you after a long day's work.
Ingredients:
2 quarts concord grapes, stemmed
1/2 cup sugar
Juice from one lemon
1 Tbs white rum (Optional)
After washing and de-stemming all the grapes, separate the grapes into 2 or 3 batches, and add each batch to blender. Blend each batch at high speed until broken down, pour the mixture through a strainer, removing all the grape solids. Repeat for all batches. You should have about 2 cups of raw grape juice.
Add sugar, lemon and rum (optional) to the grape juice, mixing well until the sugar is dissolved.
Place in the refrigerator for at least 2 hours.
Add the grape mixture to a 2 quart ice cream maker, and mix according to the manufacturers instructions.
Once the sorbet has properly set, remove from the ice cream maker, and transfer to a freezer safe vessel. Cover, and let freeze for at least 2 more hours.
Notes:
Although this recipe is designed for a 2 Qt ice cream maker, it only makes about 3/4 of a quart of sorbet, -a larger cooling surface is required to quickly freeze the juice, and reduce the formation of ice crystals, resulting in a silky smooth mouth feel. If you have a larger ice cream maker, feel free to increase the recipe accordingly, remembering that your final product should be no more than 1/2 the capacity of the ice cream maker.
The rum's sole purpose is to lower the freezing point of the sorbet, thereby improving the texture.
To make Grape Lime Ricky Sorbet, eliminate lemon, but increase to juice from 3 limes.
Grapes are FULL of pectin, so the time in the fridge is absolutely necessary. The sugar will bind up some of the water, and allow the pectin to create a stiffer grape gel. This helps to create a smooth sorbet.
Chocolate Gelato
In late summer, nothing beats cooling off after a hard day's work with a thick chocolate gelato.
3 Cups Milk
1 Cup Heavy Cream
1 Cup Sugar
6 egg yolks
12 Oz Semi Sweet Chocolate Chips
1 Tsp Vanilla
Combine the Milk, cream and sugar in a saucepan over high heat. Meanwhile, whisk the yolks in a small bowl, and place the place the chocolate chips in a large bowl (you'll be adding all the ingredients in this recipe to this bowl down the road).
Bring the milk just shy of boiling (scald), take 1/2 cup of the milk and add to the egg yolks. Add another 1/c cup of milk to the chocolate chips.
Whisk the eggs well. Once the milk is incorporated into the eggs, slowly drizzle the milk/egg mixture back into the saucepan, whisking the milk while drizzling. Don't allow the milk to boil, your goal is to keep the milk between 150 and 160 degrees F. A candy thermometer helps a LOT here. Once the eggs are completely incorporated, and the milk/egg has reached a temp higher than 150, but not higher than 160, add vanilla, and remove from heat.
Mix the chocolate chips and milk mixture well, all the chips should be melted.
While mixing the chocolate chips, slowly add the egg/milk mixture to the chips. Mix well.
Cover the gelato base, and put in the fridge until the base is cooled throughout.
Add to an ice cream maker, and follow the manufacturer's instructions.
Once the gelato starts to set up, place in freezer for two more hours to solidify.
Notes:
The egg/milk/custard mixture is commonly referred to as "Creme Anglais." It's a light pudding usually used as a sauce. The egg yolk proteins thicken the milk. In this recipe, the thickened milk makes for a decadent ice cream base. You could skip the chocolate, and go for strawberries, peaches, cherries, raspberries.... any fruit flavor you desire, just follow the preparation steps up to the point that you start adding the milk/egg mixture to the chocolate. Hold off on adding your fruit to the mix until after the custard has a chance to cool.
This will freeze up the best (and fastest) if you put it in a 4 qt ice cream mixer. A 2 qt mixer takes too long, and ends up creating ice crystals, so your gelato is less than smooth. If you have a 2 qt mixer, just cut the recipe in half and you'll be VERY pleased.
-For extra chocolate flavor, add a teaspoon of espresso powder to the milk/cream mixture prior to heating. Chocolate and coffee share a LOT of similar flavors, and a tiny bit of coffee tricks your mouth into thinking the chocolate is MUCH more prevalent.
3 Cups Milk
1 Cup Heavy Cream
1 Cup Sugar
6 egg yolks
12 Oz Semi Sweet Chocolate Chips
1 Tsp Vanilla
Combine the Milk, cream and sugar in a saucepan over high heat. Meanwhile, whisk the yolks in a small bowl, and place the place the chocolate chips in a large bowl (you'll be adding all the ingredients in this recipe to this bowl down the road).
Bring the milk just shy of boiling (scald), take 1/2 cup of the milk and add to the egg yolks. Add another 1/c cup of milk to the chocolate chips.
Whisk the eggs well. Once the milk is incorporated into the eggs, slowly drizzle the milk/egg mixture back into the saucepan, whisking the milk while drizzling. Don't allow the milk to boil, your goal is to keep the milk between 150 and 160 degrees F. A candy thermometer helps a LOT here. Once the eggs are completely incorporated, and the milk/egg has reached a temp higher than 150, but not higher than 160, add vanilla, and remove from heat.
Mix the chocolate chips and milk mixture well, all the chips should be melted.
While mixing the chocolate chips, slowly add the egg/milk mixture to the chips. Mix well.
Cover the gelato base, and put in the fridge until the base is cooled throughout.
Add to an ice cream maker, and follow the manufacturer's instructions.
Once the gelato starts to set up, place in freezer for two more hours to solidify.
Notes:
The egg/milk/custard mixture is commonly referred to as "Creme Anglais." It's a light pudding usually used as a sauce. The egg yolk proteins thicken the milk. In this recipe, the thickened milk makes for a decadent ice cream base. You could skip the chocolate, and go for strawberries, peaches, cherries, raspberries.... any fruit flavor you desire, just follow the preparation steps up to the point that you start adding the milk/egg mixture to the chocolate. Hold off on adding your fruit to the mix until after the custard has a chance to cool.
This will freeze up the best (and fastest) if you put it in a 4 qt ice cream mixer. A 2 qt mixer takes too long, and ends up creating ice crystals, so your gelato is less than smooth. If you have a 2 qt mixer, just cut the recipe in half and you'll be VERY pleased.
-For extra chocolate flavor, add a teaspoon of espresso powder to the milk/cream mixture prior to heating. Chocolate and coffee share a LOT of similar flavors, and a tiny bit of coffee tricks your mouth into thinking the chocolate is MUCH more prevalent.
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