Thursday, July 23, 2009
Yes, that is my kitchen and its impeccably clean especially for me. There is nothing out on the counter and everything has been wiped down. So that makes it really hard for me to cook because lets face it I make a HUGE mess everything I cook or bake anything!
I'm hoping that in the next few weeks I can figure out this whole living in a house that I have to keep clean at all times enough to be able to cook again. Because Drum Roll Please....... I'm getting my blog redesigned and it should be done soon!
So Sorry in advance for my absence and I will try to keep up with everyone's posts but I have a feeling this house thing is going to take alot out of me!
Monday, July 13, 2009
Raspberry Ice Cream
1 1/2 cups of half and half
1 cup of vanilla sugar
4 egg yolks
1 1/2 cups of heavy cream
1 1/2 cups of raspberry puree
In a medium size saucepan heat the half and half and sugar until the sugar granules have disappeared. Pour the cream into a large bowl and set a mesh strainer over the top of it. In another bowl whisk together the egg yolks. Pour some of the warm half and half mixture into the egg yolks, whisking constantly. Add in the rest of the half and half mixture and whisk to combine. Pour this back into the saucepan and stir constantly over medium heat until the mixture coats the back of the spoon. Pour the mixture through the strainer into the cream and mix to combine. Add in the raspberry puree and stir until cool over an ice bath. Chill in the fridge for 2-4 hours and then churn as directed by your ice cream machine.Note - to make the puree I blended 4 cups of raspberries and then pushed them through a strainer to remove the seeds.
Adapted from Raspberry Ice Cream by David Lebovitz in The Perfect Scoop.
Tuesday, July 7, 2009
3 Apples, cored and thinly sliced - Use whatever is your favorite I used Gala
1 sheet of puff pastry, thawed if frozen
2 tablespoons of apricot jam
Preheat oven to 400 degrees. On a parchment lined baking sheet place the sheet of puff pastry. Arrange the apple slices so that they are layering over each other in either straight rows or starting at a diagonal in one corner, making sure to leave a small border around the edge. Fill in any spots that look sparse after covering the whole pastry with apples. You may have some apple slices left over depending on the size of your apples. Bake for 20 - 25 minutes or until the edges start to turn a golden brown. Place the baking sheet on a cooling rack. Melt the jam in the microwave until it is completely melted and using a pastry brush, brush a thin layer of jam over the whole tart. Let cool to room temperature and serve.
Wednesday, July 1, 2009
Red White and Blue Crostada
1 lb of strawberries, hulled and sliced
1 cup of blueberries
1 tablespoon of sugar
80z cream cheese, softened
2 tablespoons of flour
2 tablespoons of sugar
1 tablespoon of vanilla extract
1 pie crust, store bought or homemade
Preheat oven to 400 degrees. Line a sheet pan with parchment paper, and place the pie crust on the parchment paper. In a bowl combine the strawberries, blueberries and sugar and stir to combine and coat all of the strawberries and blueberries with some of the sugar. In a bowl combine the cream cheese, flour and sugar until smooth. Add in the vanilla extract and stir to combine. Using an off set spatula spread an even layer of the cream cheese mixture leaving an inch border all the way around. Place the berry mixture so that they cover all of the cream cheese mixture, it will be a big mound on top but will reduce in the oven. Fold the edges over about every inch to inch and a half and continue all the way around. Bake for 20-25 minutes or until the crust is a light golden brown. Let cool on a cooling rack completely and serve at room temperature or slightly warm.