recipe

Strawberry Ice Cream

When I worked at Restaurant Daniel I was in charge of the Ice Cream station. This meant I made and churned all the ice creams - and got to taste them all straight from the machine. If you're an ice cream lover (like me) and have never had fresh ice cream straight from the machine you are truly missing out. So simple, So divine. It's really pretty easy to make your own batch - and you can make exactly what you want flavor-wise. I whipped up a batch of Strawberry after asking my son what kind we should make. Now strawberry is certainly not my favorite flavor. I'd order Vanilla over Strawberry.  I also would've liked to put some other things in it - maybe coconut or balsamic? - but being the good natured Mother that I am I gave him his simple Strawberry. And really - his praise after trying it made me thankful I didn't try to sneak anything else in. No - this isn't Vegan... I'll work on that recipe next... I am, after all, a classically trained Pastry Chef! Went back to my roots on this one!

Strawberry Ice Cream

  • 11 ounces Strawberries
  • 1 Tblsp Lemon Juice
  • 3 Tblsp Sugar
  • 4 ea Egg yolks
  • 3/4 cup Sugar
  • 1 ea Vanilla Bean, cut and scraped
  • 1 1/2 cups Heavy Cream
  • 1 1/2 cups Half and Half
  • dash Salt
  • dash Cake Spice *
StrIceCream.jpg

In a bowl toss strawberries, lemon juice and sugar.

In another bowl whisk together egg yolks, sugar and 1/2 cup of the heavy cream. In a saucepan put the rest of the heavy cream, half and half, salt, cake spice and vanilla bean over medium heat.  Bring almost to a boil. ‘Temper’ the hot cream mixture with the egg mixture by adding some of the hot cream to the eggs while whisking. Add egg mixture to saucepan and slowly heat while using a rubber spatula. You are making an anglaise here (which is delicious on it’s own!) and want to be careful not to over cook and ‘scramble’ the eggs. Stir well and use this trick to tell if it’s done: lift rubber spatula out of pot and draw a line across it with your finger – the mixture should be thick and hold the line. Pour into a bowl and chill.

Puree strawberry mixture in a blender. Add anglaise to your ice cream maker and turn on. My machine has a little window to pour extra ingredients into – so I poured the strawberry puree once it started processing.

*from Penzey's : cinnamon, star anise, allspice, ginger, cloves

Chocolate Cake

It was supposed to be a blizzard. It wasn't. It WAS National Chocolate Cake day though. Thanks to The Lions for tipping me off. I don't know who comes up with these things - but I like any excuse to whip up a cake. I'm always looking for new ways to make things. Don't get me wrong - I like tried and true, but there's something that thrills me and makes me feel like a magician of sorts when I'm in the kitchen combining ingredients. I found this beautiful bottle of molasses in my cabinet - I've always been a fan of molasses - but I've never used it exclusively as a sweetener in a dessert. It's so dark and beautiful and a touch mysterious. So with that in mind I went ahead and decided it would play a starring role. Measure, mix, pour, bake. It all goes in the pan and then we wait. I was worried at first bite it was too much. Too strong - but then I found myself taking another bite - and another bite. I like this cake. It's distinctive flavor separates it from other chocolate cakes. It has an edge - and a certain mysteriousness (yes, there's that word again!). It may not be for everyone - and that's ok - as time goes on we come to understand that we can't please everyone.

Molasses Chocolate Cake gluten free and vegan yield: 1 - 8x8 pan

  • 1/2 cup Chickpea Flour
  • 1/4 cup Potato Starch
  • 1/3 cup Arrowroot
  • 1/4 cup Flax Seed, golden, ground
  • 1/4 cup Hemp Seed
  • 1/2 cup Cacao Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp Xanthum Gum
  • dash Cinnamon, ground
  • 1/2 tsp Cake Spice *
  • 1/2 tsp Salt
  • 1 Tblsp Vanilla Extract
  • 1 cup Molasses
  • 1/4 cup Oil (Olive, Coconut, Vegetable)
  • 1/4 cup Apple Sauce
  • 1/4 cup Almond Milk
  • 1/2 cup Chocolate Chips

Oven at 350. Grease and line with parchment your 8x8 pan Whisk together all dry ingredients. Whisk together all wet ingredients. Add wet to dry and combine well. Add chocolate chips. Pour batter into pan and bake about 25 minutes.

When cool flip the cake out of pan. I finished by sprinkling shredded coconut and drizzling with a simple raw cacao icing (raw cacao & almond milk) and coconut milk icing (coconut milk and powdered sugar)

*penzeys spice blend: cinnamon, star anise, nutmeg, allspice, ginger, cloves       Penzeys is a great spice company that I love ordering from. They have numerous blends that are a fast & easy way to pump up the flavor in anything your cooking.

Potato Leek Soup

I meant to make the Sunflower Pate - but that didn't happen. Do you ever find yourself walking down the produce isle and grabbing things instinctively with no apparent reason? Well, that's what happened to me. Maybe I was thrown off because the store was packed with blizzard preppers - or maybe I was divinely guided to those leeks. Growing up my Mom always had packs of potato leek soup on hand. Knorr - the yellow and green pack - a flash of nostalgia and comfort in a cup. Texture, Taste, Color. I see her in her pink and purple robes. Intense 80's makeup.

So I find myself chopping and throwing things in the pot. I've never made potato leek soup from scratch. Would it add up? Ginger, celery and a dash of turmeric. I've accepted that pretty much everything I make is bold and slightly Indian in persuasion. I clean the leeks really well - because who wants sand in their soup? The smell of sauteing onions and leeks fills the house. That old 50's house wife trick - sauteing onions before their husbands got home from work to make them think they'd been hard at work in the kitchen. It works for me. I'm in the zone of chop - dash - stir. A trance of actions that leads me to my destination. It's not a chosen destination - it's a moment by moment unraveling.

It worked. I got that bliss in a bowl.

POTATO LEEK SOUP

  • 4 Tblsp Olive Oil
  • 2 ea Leeks
  • 2 ea Celery stalks
  • 1 ea Onion, medium
  • about 4 cups Water
  • 6 ea Red Potatoes, small, diced
  • 4 ea Garlic cloves, chopped
  • 2" Ginger, fresh, chopped
  • 1 tsp Oregano
  • 1 tsp Thyme
  • 1/4 tsp Turmeric
  • 1/2 tsp French Four Spice (white pepper, nutmeg, ginger, cloves)
  • 1 tsp Pepper, fresh cracked
  • 1/2 tsp Salt

4qt pot

Clean leeks well. Chop leeks, onion and celery. Don't worry about them all being perfect or a specific size - you're going to be pureeing them! Heat oil in pot - add chopped leeks, celery, onion. Saute for about 5 minutes. Add water, diced potatoes, garlic, ginger and spices. Bring to a boil and simmer for about 30 minutes. Turn off heat. Puree with a hand blender or in a blender. Serve with a scoop of greek yogurt, fresh pepper and grated cheese. (dayia cheese if vegan!)