Recipe courtesy of David Lebovitz.
Ingredients:
For the caramel praline (mix-in)
½ cup sugar
¾ teaspoon sea salt, such as fleur de sel
For the ice cream custard
2 cups whole milk, divided
1½ cups sugar
4 tablespoons salted butter
scant ½ teaspoon sea salt
1 cups heavy cream
5 large egg yolks
¾ teaspoon vanilla extract
Directions:
To make the caramel praline, spread the ½ cup of sugar in an even layer in a medium-sized, unlined heavy duty 6 quart saucepan. Line a baking sheet with a silicone baking mat or brush it sparingly with unflavored oil.
Heat the sugar over moderate heat until the edges begin to melt. Use a heatproof utensil to gently stir the liquefied sugar from the bottom and edges towards the center, stirring, until all the sugar is dissolved. (Or most of it—there may be some lumps, which will melt later.) Continue to cook stirring infrequently until the caramel starts smoking and begins to smell like it’s just about to burn. It won’t take long.
Without hesitation, sprinkle in the ¾ teaspoon salt without stirring, then pour the caramel onto the prepared baking sheet and lift up the baking sheet immediately, tilting and swirling it almost vertically to encourage the caramel to form as thin a layer as possible. Set aside to harden and cool.
To make the ice cream, make an ice bath by filling a large bowl about a third full with ice cubes and adding a cup or so of water so they’re floating. Nest a smaller metal bowl (at least 2 quarts) over the ice, pour 1 cup of the milk into the inner bowl, and rest a mesh strainer on top of it.
Spread 1½ cups sugar in the saucepan in an even layer. Cook over moderate heat, until caramelized, using the same method described in Step #2.
Once caramelized, remove from heat and stir in the butter and salt, until butter is melted, then gradually whisk in the cream, stirring as you go. The caramel may harden and seize, but return it to the heat and continue to stir over low heat until any hard caramel is melted. Stir in 1 cup of the milk.
Whisk the yolks in a small bowl and gradually pour some of the warm caramel mixture over the yolks, stirring constantly. Scrape the warmed yolks back into the saucepan and cook the custard using a heatproof utensil, stirring constantly (scraping the bottom as you stir) until the mixture thickens.
Pour the custard through the strainer into the milk set over the ice bath, add the vanilla, then stir frequently until the mixture is cooled down. Refrigerate at least 8 hours or until thoroughly chilled.
Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
While the ice cream is churning, crumble the hardened caramel praline into very little bits, about the size of very large confetti. I also added in chopped up bittersweet chocolate chunks.
Once your caramel ice cream is churned, quickly stir in the crushed caramel and chocolate, then chill in the freezer until firm.
Monday, July 16, 2012
Grilled Salt and Vinegar Potatoes
Recipe courtesy of Serious Eats.
Ingredients:
1 pound waxy potatoes, such as white or fingerling, cut lengthwise into 1/4-inch-thick slices
2 cups white wine vinegar
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons Kosher salt, plus more to taste
1/4 teaspoon freshly ground pepper
Directions:
Place potatoes and vinegar in a medium saucepan. Bring to a boil over medium heat. Reduce heat to medium-low and simmer until potatoes are just tender, about 5 minutes. Remove from heat and let potatoes cool in vinegar for 30 minutes. Drain potatoes and gently toss with oil, salt, and pepper.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill potatoes until browned on both sides, 3 to 5 minutes per side. Remove from grill, sprinkle with more salt to taste, and serve.
Ingredients:
1 pound waxy potatoes, such as white or fingerling, cut lengthwise into 1/4-inch-thick slices
2 cups white wine vinegar
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons Kosher salt, plus more to taste
1/4 teaspoon freshly ground pepper
Directions:
Place potatoes and vinegar in a medium saucepan. Bring to a boil over medium heat. Reduce heat to medium-low and simmer until potatoes are just tender, about 5 minutes. Remove from heat and let potatoes cool in vinegar for 30 minutes. Drain potatoes and gently toss with oil, salt, and pepper.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill potatoes until browned on both sides, 3 to 5 minutes per side. Remove from grill, sprinkle with more salt to taste, and serve.
Kabobs
For our recent BBQ, we decided to go all kabob for the ease of grilling and dividing. Soak wooden skewers for an hour before using.
Insalata Caprese Kabobs with Balsamic Vinegar Reduction
Ingredients:
1 cup balsamic vinegar
1 small container cherry tomatoes
1 (8-ounce) container fresh mozzarella (recommended: Ciliegine)
1 bunch large fresh basil leaves
Extra-virgin olive oil, as needed
Salt and freshly cracked black pepper
Directions:
Preheat a grill to medium heat.
To make the sauce, pour the balsamic vinegar into a small saucepan and reduce very slowly on low heat. Stir occasionally until it reduced to the consistency of syrup, approximately 10 minutes.
Onto a skewer, layer 1 cherry tomato, 1 piece of fresh mozzarella and 1 large folded basil leaf. Repeat this pattern until 2 inches are left on the end of the skewer. Push the ingredients down towards the bottom tip for easy handling of the tops. Repeat with the remaining skewers and ingredients. When the skewers are ready to grill, put them onto a large piece of foil, brush them with olive oil, and season with salt and pepper, to taste. Transfer the sheet of foil with the skewers onto the grill and shut the lid until the cheese begins to melt, about 3 minutes. When finished, pull the skewers from the heat by gripping the sides of the foil. Drizzle each skewer evenly with the balsamic reduction. Transfer to a serving platter and enjoy.
Honey Chipotle Lime Chicken Kabobs
Ingredients:
2 pounds boneless skinless chicken breasts in 1-inch chunks
2 teaspoons adobo sauce (minced chipotle peppers if you want to make it spicier)
1/2 cup olive oil
1/4 cup fresh lime juice
2 tablespoons soy sauce
2 tablespoons good-quality honey
4 cloves garlic, crushed
Salt and pepper to taste
Bell peppers and red onions, cut into 1-inch pieces
Directions:
Whisk together adobo sauce, olive oil, lime juice, soy sauce, honey, garlic, salt and pepper until well blended to make a marinade. Put chicken into a large resealable plastic bag with marinade and refrigerate, turning the bag occasionally, for three hours, or overnight.
Skewer chicken on skewers, along with peppers and red onions. Grill chicken until just cooked through and slightly charred, turning often, about eight minutes.
Marinated Beef Kabobs
Ingredients:
2 pounds trimmed beef, cut into 1-inch cubes
2 tablespoons beef stock or red wine
2 tablespoons balsamic vinegar
1 tablespoons Worcestershire sauce
1/4 cup olive oil
1/2 teaspoons onion powder
1/2 teaspoons garlic powder
1 teaspoons steak seasoning
1/2 teaspoons dried thyme
1/2 teaspoons dried oregano
Black pepper to taste
2 bay leaves
Bell peppers and red onions, cut into 1-inch pieces
Directions:
Stir together the beef stock (or red wine), balsamic vinegar, Worcestershire sauce, olive oil, onion powder, garlic powder, steak seasoning, dried thyme, dried oregano, black pepper, and add bay leaves. Put meat cubes into the smallest Ziploc bag (or plastic container with a snap-tight lid) that will fit all the meat, then pour in the marinade. Marinate meat at least 4-6 hours in the refrigerator (or longer is fine if you're gone all day.)
Put meat tightly on skewers, along with peppers and red onions and let it come to room temperature while the grill heats. Grill kabobs to desired doneness, turning as soon as you get some browned spots on the first side. Cooking time will depend on the thickness of the meat and how hot your grill is, but approximate times would be about 8-10 minutes for rare, 10-12 minutes for medium rare, or 12-15 minutes for medium.
Marinated Veggie Kabobs
Ingredients:
1/2 cup olive oil
1/2 cup lemon or lime juice
1/4 cup water
1/4 cup Dijon mustard
2 tablespoons maple syrup
2 tablespoons minced garlic
2 tablespoons chopped fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Eggplant, Zucchini, Squash, Bell Peppers, and Red Onions, cut into 1-inch pieces
Directions:
Whisk together all ingredients in a small bowl. The marinade can be prepared in advance and held covered in the refrigerator for up to 7 days. Place vegetables in a shallow dish or container. Pour marinade over vegetables. Cover and refrigerate for 2 hours.
Remove vegetables from the marinade, reserving marinade. Thread vegetables onto skewers, alternating colors. Cook skewers on grill until vegetables are lightly charred all over, about 10 minutes, basting with reserved marinade and turning occasionally.
Insalata Caprese Kabobs with Balsamic Vinegar Reduction
Ingredients:
1 cup balsamic vinegar
1 small container cherry tomatoes
1 (8-ounce) container fresh mozzarella (recommended: Ciliegine)
1 bunch large fresh basil leaves
Extra-virgin olive oil, as needed
Salt and freshly cracked black pepper
Directions:
Preheat a grill to medium heat.
To make the sauce, pour the balsamic vinegar into a small saucepan and reduce very slowly on low heat. Stir occasionally until it reduced to the consistency of syrup, approximately 10 minutes.
Onto a skewer, layer 1 cherry tomato, 1 piece of fresh mozzarella and 1 large folded basil leaf. Repeat this pattern until 2 inches are left on the end of the skewer. Push the ingredients down towards the bottom tip for easy handling of the tops. Repeat with the remaining skewers and ingredients. When the skewers are ready to grill, put them onto a large piece of foil, brush them with olive oil, and season with salt and pepper, to taste. Transfer the sheet of foil with the skewers onto the grill and shut the lid until the cheese begins to melt, about 3 minutes. When finished, pull the skewers from the heat by gripping the sides of the foil. Drizzle each skewer evenly with the balsamic reduction. Transfer to a serving platter and enjoy.
Honey Chipotle Lime Chicken Kabobs
Ingredients:
2 pounds boneless skinless chicken breasts in 1-inch chunks
2 teaspoons adobo sauce (minced chipotle peppers if you want to make it spicier)
1/2 cup olive oil
1/4 cup fresh lime juice
2 tablespoons soy sauce
2 tablespoons good-quality honey
4 cloves garlic, crushed
Salt and pepper to taste
Bell peppers and red onions, cut into 1-inch pieces
Directions:
Whisk together adobo sauce, olive oil, lime juice, soy sauce, honey, garlic, salt and pepper until well blended to make a marinade. Put chicken into a large resealable plastic bag with marinade and refrigerate, turning the bag occasionally, for three hours, or overnight.
Skewer chicken on skewers, along with peppers and red onions. Grill chicken until just cooked through and slightly charred, turning often, about eight minutes.
Marinated Beef Kabobs
Ingredients:
2 pounds trimmed beef, cut into 1-inch cubes
2 tablespoons beef stock or red wine
2 tablespoons balsamic vinegar
1 tablespoons Worcestershire sauce
1/4 cup olive oil
1/2 teaspoons onion powder
1/2 teaspoons garlic powder
1 teaspoons steak seasoning
1/2 teaspoons dried thyme
1/2 teaspoons dried oregano
Black pepper to taste
2 bay leaves
Bell peppers and red onions, cut into 1-inch pieces
Directions:
Stir together the beef stock (or red wine), balsamic vinegar, Worcestershire sauce, olive oil, onion powder, garlic powder, steak seasoning, dried thyme, dried oregano, black pepper, and add bay leaves. Put meat cubes into the smallest Ziploc bag (or plastic container with a snap-tight lid) that will fit all the meat, then pour in the marinade. Marinate meat at least 4-6 hours in the refrigerator (or longer is fine if you're gone all day.)
Put meat tightly on skewers, along with peppers and red onions and let it come to room temperature while the grill heats. Grill kabobs to desired doneness, turning as soon as you get some browned spots on the first side. Cooking time will depend on the thickness of the meat and how hot your grill is, but approximate times would be about 8-10 minutes for rare, 10-12 minutes for medium rare, or 12-15 minutes for medium.
Marinated Veggie Kabobs
Ingredients:
1/2 cup olive oil
1/2 cup lemon or lime juice
1/4 cup water
1/4 cup Dijon mustard
2 tablespoons maple syrup
2 tablespoons minced garlic
2 tablespoons chopped fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Eggplant, Zucchini, Squash, Bell Peppers, and Red Onions, cut into 1-inch pieces
Directions:
Whisk together all ingredients in a small bowl. The marinade can be prepared in advance and held covered in the refrigerator for up to 7 days. Place vegetables in a shallow dish or container. Pour marinade over vegetables. Cover and refrigerate for 2 hours.
Remove vegetables from the marinade, reserving marinade. Thread vegetables onto skewers, alternating colors. Cook skewers on grill until vegetables are lightly charred all over, about 10 minutes, basting with reserved marinade and turning occasionally.
Subscribe to:
Posts (Atom)