Posts made in January, 2012

Milk and honey gelato

Posted by on Jan 30, 2012 | 0 comments

Milk and honey gelato

Check out our blog post on ice cream. 1 1/2 c evaporated milk (equivalent to one 12-oz can) 1/2 tsp ground cardamom 2 eggs 1/3 cup sugar 1/3 cup honey 1 1/2 cups heavy (or whipping) cream Bring the milk to a simmer in a heavy-bottomed saucepan with the cardamom. (Helpful hint: if you have a very thin layer of water on the bottom of the pan before adding the milk, it will not burn and stick as easily.) Meanwhile, beat the eggs, sugar, and honey together with an electric mixer or in a blender until the mixture becomes light in color and fluffy in texture. Once the milk is simmering, resume...

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I scream, you scream…

Posted by on Jan 30, 2012 | 0 comments

I scream, you scream…

An ice-cream-loving reader in Ghana recently wrote to us about a woman he saw in the streets selling homemade ice cream: “Honey ice cream – I think I tasted cinnamon or nutmeg, but it was very subtle. It was dense, too…might be worth playing around with coconut/soy/condensed milk. There was also something almost fruity to it….maybe orange peel?” I for one wasn’t surprised to hear about this enterprising woman, as cultures in hot climes have been refreshing themselves with frozen foods for millennia. In fact, every culture wants to claim ice cream for its...

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Happy birthday, WWOOF!

Posted by on Jan 12, 2012 | 0 comments

Happy birthday, WWOOF!

If you’re reading this, you’ve probably dreamed at some point of traveling to a remote location to learn about local food and agriculture first-hand. If you really want to get your hands dirty, you might take a look at WWOOF, or World Wide Opportunities on Organic Farms, which recently celebrated its 40th anniversary of connecting volunteers to organic farms around the world. It had its origin in a weekend event at Tablehurst Farms in Sussex, England; Sue Coppard, a London office worker, wanted to support the organic movement and create an opportunity for people like herself to...

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Potato gnocchi

Posted by on Jan 10, 2012 | 0 comments

Potato gnocchi

Serves 4 2 to 3 medium baking potatoes (about 1 1/2 pounds) 1 large egg, beaten 1/2 tsp. salt 3/4 cup low-gluten flour (pastry or cake flour), plus extra for dusting Bake the potatoes at 400 degrees for a little over an hour, depending on size, until tender. When the potatoes are cool to the touch, cut each in half lengthwise and scoop out the flesh. Squeeze the flesh through a potato ricer into a bowl and measure out two cups, loosely packed. Allow the potatoes to cool to room temperature, uncovered. When cool, add the egg and salt. Mix the ingredients gently until just combined. Add the...

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Truffles: diamonds in the dirt

Posted by on Jan 10, 2012 | 0 comments

Truffles: diamonds in the dirt

“Truffles are a luxury,” said James de Coquet, “and the first requirement of a luxury is that you should not have to economize.” As I must with anyone who stresses the importance of good food, I agree. Unfortunately, I’ve been unable to put that philosophy into practice; good truffles are expensive. In fact, the most I’ve found on my plate at any time has been a layer of raw white truffle shavings topping a simple risotto. Th dish was divine, but just once I’d like to have the experience of sinking my teeth into a whole fresh truffle. Louis XIV knew the experience;...

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