Gianduja Gelato

Hazelnuts are one of my favorite nut flavors. I'm not sure why they seem so scarce in the U.S. Italians love hazelnuts, and hazelnut-flavored (gianduja) gelato is common. This is another fabulous recipe from David Lebovitz's The Perfect Scoop.

This ice cream has quite a few steps in the process, but is totally worth it. I used semi-sweet chocolate because I didn't have any milk chocolate, but it didn't overpower the hazelnut flavor.

Summer is coming, so look forward to more ice cream recipes!

Gianduja Gelato
from The Perfect Scoop by David Lebovitz

1-1/2 cups (185 grams) toasted hazelnuts (see note)
1 cup (250 ml) whole milk
2 cups (500 ml) heavy cream
3/4 cup (170g) sugar
1/4 tsp coarse salt
4 oz milk chocolate (at least 30% cacao solids), chopped
5 large egg yolks
1/8 tsp vanilla extract

1. Rub the toasted hazelnuts in a kitchen towel after roasting to remove as much of the papery skin as possible. Discard the skins. Chop the hazelnuts in a food processor or blender until finely chopped.

2. Warm the milk with 1 cup of the cream, sugar, and salt in a saucepan. Once warm, remove from heat and add the chopped toasted hazelnuts. Cover and let steep for 1-1/2 hours.

3. Put the milk chocolate pieces in a large bowl. Heat the remaining 1 cup of cream in a medium saucepan until it begins to boil. Pour the cream over the milk chocolate pieces and stir until the chocolate is completely melted and smooth. Set a mesh strainer over the top of the bowl.

4. Pour the hazelnut-infused milk through a strainer into a medium saucepan. Squeeze the nuts with your hands to etract as much of the flavorful liquid as possible. Discard the hazelnuts.

5. Rewarm the halzenut-infused mixture. In a separate bowl, whisk together the egg yolks. If you don’t have a rubber bottomed bowl, place it on a rubber glove or moistened kitchen towel for the next step. Slowly pour the warm hazelnut mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

6. Stir the mixture constantly over medium heat with a wooden or heatproof plastic spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the straner and stir it into the melted milk chocolate. Add the vanilla and stir until cool over an ice bath.

7. Chill mixture thoroughly in the refrigerator, then freeze in your ice cream maker according to the manufacturer’s instructions.

8. Serve immediately for a soft, smooth gelato. Place gelato in a container and freeze for a firmer gelato.

Note: To toast hazelnuts, place hazelnuts in a 350 degree oven for ten minutes. Stir once while roasting. Remove from oven and let cool and then remove skins.

Makes about 1 quart of gelato

Breakfast Quinoa with Banana

I heard someone mention their favorite breakfast was quinoa with banana, honey, and milk. So I tried it and was surprised that I loved it! The banana and honey are an appealing flavor pairing. A breakfast for champions - healthy, natural, and whole.

Breakfast Quinoa with Banana

1/2 cup cooked quinoa
half a banana, sliced
1 tsp. honey
1 Tbsp. milk
1 Tbsp. crushed walnuts, optional

Follow the package directions to cook the quinoa. Or try it in a rice cooker with 2 parts water to 1 part quinoa (works like a charm). See this link for more information on how to cook quinoa. Cook as much quinoa as you need. It's easy to cook more than one meal's worth and keep it in the fridge. Warm it in the microwave when you're ready to eat the leftovers. Then add sliced bananas, a small spoonful of honey, and a splash of milk. Optional: add crushed walnuts.

Red Lentil Soup

A few months ago I tried Coconut Red Lentil Soup and loved how the red lentils fall apart and create a thick, soupy mush. So I looked to expand my repertoire with red lentils, because who doesn't like red mush?

Seriously, though, this is a pretty basic soup but with all the right flavors to make it special. I bought both the red lentils and the sumac in the middle eastern section of the store. Sumac is actually pretty subtle, but adds a little tang. I kept adding more to my bowl so I could really taste it.

UPDATE 7/15/12: I added one peeled, diced red potato along with the carrot. The potato made the soup a little thicker, which I liked.

Red Lentil Soup
adapted from In the Kitchen With a Good Appetite by Melissa Clark

3 tablespoons olive oil, more for drizzling
1 large yellow onion, chopped
2 garlic cloves, minced
1 1/2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon kosher salt, more to taste
1/4 teaspoon ground black pepper
Pinch of ground chili powder or cayenne, more to taste
4 c. chicken or vegetable stock
1 cup red lentils, rinsed and picked over
1 large carrot, peeled and diced

Garnish:
chopped fresh cilantro
ground sumac
olive oil
lemon wedges

In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.

Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for another 2 minutes.

Add broth, lentils and carrots. Bring to a simmer, then partially cover pot and turn heat to low. Simmer until lentils are soft, about 30 minutes. Taste and season with salt if necessary.

Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. The soup should be somewhat chunky.

Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and lemon juice and sprinkled with cilantro and sumac.

Chocolate Mousse

Could it be: a fabulous dessert with only two ingredients? Plus calories burned and arm muscles built up in the process? YES.

I was skeptical that this method would work to create mousse, but it definitely does. I was whipping it by hand, getting tired and taking breaks, but then all of the sudden, it had turned liquid to solid. I loved it without the optional sugar, but my husband thought I messed up and used unsweetened chocolate. I used Ghiradelli bittersweet chocolate chips (which by the way my husband eats plain and doesn't think are too chocolately), but next time may splurge and try the Valrhona chocolate and also add the sugar.

I'm posting this today in honor of my mother - I'm sure if she tries it, she will love it (without the added sugar).

Chocolate Mousse
from Herve This & Heston Blumenthal found on Cafe Fernando

makes 4 servings

9.35 ounces (265 grams) bittersweet (%70 cocoa solids) chocolate, chopped (preferably Valrhona Guanaja)
1 cup (240 ml) water
4 tbsp sugar, optional

Place a large mixing bowl on top of another slightly smaller one, filled with ice and cold water (the bottom of the large bowl should touch the ice). Set aside.

Put chocolate and water (also sugar if you’re using) in a medium-sized pan and melt the chocolate over medium heat, stirring occasionally.

Pour the melted chocolate into the mixing bowl sitting on top of ice and water, and start whisking with a wire whisk (or an electrical hand-held mixer) until thick. Watch the texture as you whip and make sure not to over-whip as it will make the mousse grainy. If the mousse becomes grainy (which is possible at your first try), transfer it back into the pan, reheat until half of it is melted, pour it back to the mixing bowl and whisk again briefly.

Divide into four serving cups and serve immediately.

Hot and Sour Soup

I love this classic Chinese soup. It is very flavorful and healthy. The pork can be omitted for a vegetarian version.

Hot and Sour Soup
adapted from Suzie the Foodie

4 1/2 cups chicken stock
2 green onions, sliced into inch-long pieces
1/2-inch piece of ginger, sliced into thin discs
2 garlic cloves, peeled and smashed
4. oz. fresh shiitake mushrooms, stems only (reserve caps for later)

2 tablespoons canola oil
pork tenderloin, sliced thin (optional)
4 oz. fresh shiitake mushrooms, caps only, sliced
1-inch piece fresh ginger, peeled and grated
1/2 cup canned, sliced bamboo shoots
1-2 tsp. red chile paste, such as sambal oelek or Sriracha hot sauce
1/4 cup soy sauce
1/4 cup rice vinegar
1 teaspoon salt
1/2 teaspoon ground white pepper
pinch sugar
1/2 block of extra firm tofu, drained and sliced in 1/4-inch cubes
3 tablespoons cornstarch mixed with 1/4 cup water
1 large egg, lightly beaten
Chopped green onions and cilantro leaves, for garnish

Make the broth: To 4 1/2 cups chicken stock in a large pot, add green onions, ginger discs, smashed garlic, and shiitake mushroom stems. Bring to a boil and then reduce heat to simmer for about an hour. Pour broth through a mesh sieve to remove the vegetables. Set aside.

To a Dutch oven add 1 tablespoon canola oil. Heat on medium high and add pork. Stir fry for a few minutes until pork is cooked through. Remove pork from pot and set aside. Wipe pot clean. Add another tablespoon of canola oil to the Dutch oven, and over medium heat add shiitake caps. Cook until they are soft and glossy. Add the grated ginger and bamboo shoots and stir-fry for one minute. Then add the broth.

In a separate bowl combine chile paste, soy sauce, rice vinegar, salt, white pepper and a pinch of sugar. Add to the Dutch oven and stir. Bring soup to a boil and then let it simmer for 7 minutes. Add the cubes of tofu and cook a few more minutes. Add the cornstarch-water mixture to the soup and stir until thickened. Add pork to soup, and allow to re-heat.

Stir the soup while slowly drizzling in the lightly beaten egg to the hot broth to create wisps of egg. Taste and adjust seasonings by adding more salt, white pepper, or chile paste. Serve garnished with green onions and cilantro.

Kimchi

My husband's family introduced me to kimchi. If I remember correctly, my first taste was okay. But each time I ate it I found myself enjoying it even more. What is kimchi anyway? While there are variations, it's basically fermented, chili-spiced cabbage. I made cultured (fermented) salsa last summer, which uses a similar preparation process as kimchi, so I knew the process would work. When properly fermented, the kimchi (or salsa) has liquid that fizzes.

Why make your own kimchi? While kimchi is available for purchase at even regular grocery stores, homemade kimchi is much fresher. I've opened some store-bought jars of kimchi that were pretty questionable and tasted a little off. Also, kimchi is pretty easy, it just takes patience.

Last week I finally made a trip out to a mega-grocery store that specializes in international foods. It really is an amazing place...I spent a very long time there and will be going back much sooner than I did last time. Actually, it was very rewarding to see food I recognize after this past year of spending a lot of time studying food and recipes.

The recipe calls for coarse Korean chili powder, but I didn't write that detail down on my shopping list. While at the store, I found both coarse and fine powder, and ended up getting fine. Below is a photo of the pepper paste (left) and powder (right) to help you find some, as the English print was very small.

One last note: next time I will add daikon radish.

UPDATE: Both my husband and I agreed this kimchi was off, and it was due to the Korean chili pepper paste (gochujang), which has added sugar.  I have made this several more times omitting the paste and liked it much better.  I have modified the recipe.

Kimchi
from David Lebovitz

1 large Napa cabbage (2 pounds)
2 tablespoons coarse salt (do not use fine table salt)

1/3 cup white rice vinegar
1 tablespoon very-finely minced garlic
2 tablespoons coarse Korean chili powder (gokchu garu)
1/2 tablespoon very-finely minced fresh ginger
4 scallions, sliced in 2-inch (5cm) batons, including the green part
1 cup julienned daikon radish (optional)


1. Remove the tough outer leaves of the cabbage and slice it lengthwise in half. Remove the core.

2. Cut the cabbage into 2-inch pieces. Toss the cabbage with the salt in a large bowl, then transfer it to a non-reactive colander. Set a plate on top then weigh it down with something heavy for 24 hours.

3. Mix together the vinegar, garlic, chili powder, and ginger in a large, non-reactive bowl. The original recipe says to let this stand overnight as well, but I didn’t.

4. Add the cabbage in handfuls to the marinade, taking small bunches at the time and squeezing them of any excess water before adding them to the marinade. Mix the cabbage with the marinade, adding the scallions and daikon radish as well.

5. Pack into a jar, cover tightly, and let stand at room temperature 48 hours, then chill for 4 days before serving.

Buckwheat Crepes

Recently I made crepes for the first time. They were scrumptious! I expanded my crepe repertoire with these buckwheat crepes, another scrumptious venture. Usually served with a savory filling, these were very good. Buckwheat has a strong flavor, but it wasn't too distracting.

I tried three different fillings using odds and ends from my fridge:

gorgonzola, cream cheese, chopped walnuts
blanched spinach, gruyere, fried egg
sauteed onions, cream cheese, gruyere (my favorite)

Try whatever creative fillings you can think of, but don't forget the cheese! I think I'm becoming a cheese junkie...

UPDATE 6/10/13: Have made these using fresh buckwheat flour that I ground myself.  Fresh flour made these extra delicious and a more-appealing, less-gray color.

Buckwheat Crepes
from Gourmandines

1 1/4 cup buckwheat flour
2 tbsp all-purpose flour
2 1/2 cups milk or almond milk
1/4 tsp salt
2 tbsp butter, melted

Add the flours and salt to a food processor. Blend for a seconds to combine. Add the milk gradually while processing, and then add the melted butter and mix until blended. Let the batter rest for at least a half hour. Meanwhile, prepare fillings (some ingredients should be pre-cooked; see suggestions above).

Heat a skillet on medium heat. Add a sliver of butter before cooking each crepe. Add three tablespoons of batter and work quickly to spread the batter around by tilting the pan. Also, you can use the edge of a flat spatula to carefully rake the batter to the edges of the pan to evenly distribute the thickness of the batter.

Cook for a few minutes until the crepe bottom is flecked with golden brown. Flip the crepe. Add the fillings to the center of the crepe and allow them to heat up while the second side is cooking. Fold over two sides (like a burrito) or fold over four sides (see photos) to create a square with a bit of the filling exposed in the middle. Once filling is heated and the bottom of the crepe is golden brown, remove to plate and serve immediately.

Note: These freeze well for several weeks. Stack them between pieces of wax paper or parchment, and wrap airtight before freezing. You can make and refrigerate them up to a day ahead of serving.