Posts Tagged "dairy"

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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Goat cheese, fig, and hazelnut terrine

Posted by on Dec 30, 2011 | 0 comments

Goat cheese, fig, and hazelnut terrine

This sweet and savory dish will wow guests at your next cocktail party or wine tasting and can also be served as an appetizer or cheese course. This recipe makes either one large terrine (in a 6″ x 3″ loaf pan) or two smaller terrines. The mold can be any dish that’s longer than it is wide, though even a simple loaf pan turns out a beautiful result. It must be made at least a half day in advance, though it is even better if it can rest for two days before serving. Adapted from Jody Adams, In the Hands of a Chef ¼ lb high-quality dried figs ½ cup sweet sherry or Marsala...

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Why certify?

Posted by on Dec 14, 2011 | 0 comments

Why certify?

Yesterday I gave a talk at NYU about sustainability certification–organic, fair trade, and others. Some of the questions students had were really solid and thoughtful, which made me think it might be useful to post some responses and thoughts on the subject. Any stamp on a label is put there to tell you, the customer, something about the product. The price tag tells you how much someone wants you to pay. The ingredients list tells you what’s inside. The name “Chianti” tells you that the wine came from a certain part of Italy and contains certain grapes. “Fair...

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An oasis of old-world charm

Posted by on Nov 1, 2011 | 0 comments

An oasis of old-world charm

Marcos and I decided to take a weekend trip to the beautiful lake district of Lago di Garda to purify our skin in the at the nearby Colà Lazise hot springs, buy some famous Lago di Garda olive oil, and relax by the beautiful lake. For accommodations, a friend of ours from the region suggested Agriturismo Sangallo in Bedizzole, within a fifteen-minute drive from the bustling little cities of Salò and Desenzano. As we turned onto the street leading to the agriturismo, we thought we must have copied the wrong address. The street was sandwiched between two industrial buildings, quite different...

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Bagolino

Posted by on Oct 18, 2011 | 0 comments

Bagolino

While eating my way through the slow food Cheese Festival in Bra, I fell in love with Bagoss cheese. At the time, I didn’t know where it came from or how it was made, but I knew I wanted more. There were at least four different samples of the cheese at different levels of maturity. The youngest version of the cheese that had been aged for one year was sweet and supple with a fresh lightly floral aroma, while the oldest cheese, aged for two years, was intensely salty and crumbly, similar to aged Parmigiano Reggiano. When I got back to Parma I searched all of my favorite cheese shops for...

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Cheese lovers of the world, unite!

Posted by on Sep 29, 2011 | 0 comments

Cheese lovers of the world, unite!

Last weekend I attended the Slow Food movement’s biannual Cheese! festival–which for three days unites dairy devotees, be they farmers, cheese makers, distributers, or passionate consumers–from around the world. The festival takes place every two years in the picturesque town of Bra, hometown of the founder of Slow Food, Carlo Petrini, situated in the hills of the Northern Italian region of Piedmont, about an hour’s drive from Turin. The festival abounds with hundreds of stalls worked by passionate and animated vendors, ready to give tastes and detailed explanations of...

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Milk 101

Posted by on Sep 2, 2011 | 0 comments

Milk 101

Am I the only one, or does anyone else find the task of choosing your milk from the infinite number of products out there these days–all boasting different qualities and health benefits–to be a daunting task? Sometimes I would catch myself standing in front of the dairy case motionless, for minutes at a time, contemplating whether or not it is more environmentally correct to buy the organic milk from California or the local generic milk, whether is healthier to buy the skim or the whole milk. Do I want my milk fortified with vitamins and fiber? What product is actually the most...

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