Posts for November 5th 2010
1 cup fresh pumpkin puree or canned unsweetened pumpkin puree
1 tsp. vanilla extract
2 cups heavy cream
3/4 cup firmly packed dark brown sugar
5 egg yolks
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
Pinch of freshly grated nutmeg
1 Tbs. bourbon
- In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate.
- In a heavy 2-quart saucepan over medium heat, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes.
- Meanwhile, in a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve.
- Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl.
- Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool.
- Whisk the pumpkin mixture into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.
- Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions.
- Add the bourbon during the last minute of churning. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.
Makes about 1 quart.
- Desserts, Ice cream
- North American
2 tablespoons olive oil, divided
2 oz. Spanish chorizo (cured spiced pork sausage), cut into 1/4-inch pieces (rounded 1/2 cup)
4 garlic cloves, finely chopped
1 medium onion, chopped
1 red bell pepper, chopped
1/2 teaspoon pimentón (smoked paprika)
1 1/4 cups short-grain white rice such as Arborio
2 1/2 cups reduced-sodium chicken broth
1/8 teaspoon crumbled saffron threads
1 lb. cockles or other very small (1-inch-wide) hard-shelled clams, scrubbed
3/4 lb. medium shrimp, shelled and deveined, leaving tail attached
1 cup frozen peas
Garnish: chopped parsley
- Heat 1 Tbsp oil in a deep 12-inch heavy skillet (preferably straight-sided) over medium-high heat until it shimmers. Cook chorizo, stirring until golden, about 3 minutes. Transfer to a plate with a slotted spoon.
- Add remaining Tbsp oil, garlic, onion, and bell pepper to skillet with pimentón, 1/2 tsp salt, and 1/4 tsp pepper and sauté until golden, about 5 minutes.
- Stir in rice, broth, and saffron, and bring to a rolling boil, uncovered. Reduce heat and simmer, covered, and undisturbed, until most of liquid is absorbed, about 8 minutes. Stir in cockles and shrimp, and cook covered, until cockles open wide and shrimp are cooked through, 3 to 6 minutes. (Discard any cockles that remain unopened after 6 minutes.)
- Remove from heat and stir in peas and chorizo. Cover with a kitchen towel and let stand until all of liquid is absorbed, about 5 minutes.
- Main Dishes, Shellfish
1 tablespoon vegetable oil
1 pound large shrimp, peeled and deveined
2 garlic cloves, minced
1/2 teaspoon red-pepper flakes
2 bunches scallions, cut into 1 1/2-inch pieces
2 tablespoons fresh lemon juice
Cooked rice, for serving
- Heat a large skillet or wok over high until hot. Add oil and swirl to coat skillet. Add shrimp and stir until almost entirely pink, 1 to 2 minutes. Add garlic and red-pepper flakes and stir until fragrant, 30 seconds. Add scallions and stir until bright green, about 1 minute. Add lemon juice and 2 tablespoons water. Cook, scraping up any browned bits from skillet, about 1 minute. Season with salt and serve over rice.
- Main Dishes, Shellfish
If you're attending a potluck and in charge of bringing a potato side, make this wildly delicious layered potato gratin. The half-and-half is infused with roasted garlic, rosemary, and thyme before being poured over the thinly sliced potato rounds. Instead of regular old cheddar or parmesan, the ingredient list calls for manchego and smoked gouda.
The resulting dish is insane! The top is crispy and cheesy, and the potatoes melt in your mouth. It really is a spectacular side that would be excellent paired with any roast like turkey, ham, or whole beef tenderloin. To check out the recipe, read more.
- Entertain guests in more than one way with a deceptive Thanksgiving turkey cake. — Chow
- First glance at Red Rooster, Marcus Samuelsson's new restaurant. — Eater NY
- Bobby Flay could run for New York office one day. — Grub Street NY
- Safety precautions for deep-frying a turkey. — The Epi-Log
- How to jury-rig your slow cooker into a sous vide machine. — Cooking for Geeks
- Why a visit to a fish farm will make you think twice about eating seafood. — Salon Food
- A New England magazine has lifted hundreds of articles from food blogs and other sources. — Daily Dish
Oh my gosh, this was delicious!! The flavors of the Field Roast sausage and Vegan Rella really made this dish. This was the first time I used Vegan Rella’s cheddar flavor, and like the mozzarella variety, I was in love at first bite. It is truly the best-tasting vegan cheese out there, and it melts like it’s nobody’s biz. Combined with the Field Roast, there’s no need to add any other seasonings, which is always a time and money saver!
Check out her recipe, after the break.