Archive for August, 2007




Baked Garlic Parmesan Chicken for dinner, homemade Lemon Ice for dessert

Double post with Ice Cream New York‘s Recipe Box.
Last night’s dinner was Baked Garlic Parmesan Chicken (recipe from http://allrecipes.com/Recipe/Baked-Garlic-Parmesan-Chicken/Detail.aspx) INGREDIENTS
2 tablespoons olive oil
1 clove garlic, minced
1 cup dry bread crumbs
2/3 cup grated Parmesan cheese
1 teaspoon dried basil leaves
1/4 teaspoon ground black pepper
6 skinless, boneless chicken breast halves
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

However, I didn’t have chicken breasts, so I used the leftover legs and thighs that wouldn’t fit into the crockpot the last time I made crockpot chicken stew.
Dessert was Lemon Ice (recipe from The Joy of Cooking, my mother’s old 1964 edition)

About 9 servings
Grate: 2 teaspoons lemon rind
onto:
2 cups sugar
Add, stir over heat until sugar is dissolved, then boil for 5 minutes:
4 cups water or tea (I used water, but I can’t wait to try it with tea!)
1/4 teaspoon salt
Chill. Add:
3/4 cup lemon juice
To churn or still-freeze, see page 715 or 717. Serve in a mound or ring with:
Fruit or canned fruit in some attractive combination, flavored with curacao, Cointreau, or rum

Well, I’ve left out the liquor and the fruit (although that is a good serving suggestion) but I’ve saved some cup-shaped peels from the last time I used real lemons. Unfortunately when I dished the lemon ice into the lemon skins, they failed to stand up and hold the serving of lemony slush the way the ones in restaurants do. It’s a good thing I put the hollowed out lemon halves plus lemon ice into glass custard cups rather than on saucers as I had planned, because they quickly flopped over and spilled their cargo of sticky lemon ice. This recipe evidently renders a traditional Italian ice that melts almost instantly, transmografying into sticky syrup! Now the first batch came out as intended a pale yellow slush dotted with lemon zest, but the ice cream machine was no longer cold enough by the time I put in the second batch, so I ended up eventually pouring the second batch into an ice cube tray and a plastic cup and putting it in the freezer with a sigh. I had planned to make it mint-flavored but now I think I will use the batch of sweet lemon ice cubes in glasses of iced tea.

Add comment August 26th, 2007

when the modification is better than the original: Cheesecake ice cream!

(Double posting with Ice Cream New York)
Much as my family loves cheesecake, there are negative aspects to it: combine the ingredients wrong or fail to beat the eggs to the fluffiest possible, or leave it in the oven too long, and a potentially delicious cheesecake can be turned into a taunting taste artifact of what it could have been. However, there is a way of making cheesecake which eliminates all of these potential hazards and produces as smooth, creamy cheesecake with just the right amount of piquancy: make cheesecake ice cream!
Most cheesecake ice cream flavors that you get at ice cream parlors are a substrate of vanilla ice cream with chunks of cubes or swirls of cheesecake plus a fruit syrup or cooked fruit bits/pie filling of some sort: hence strawberry cheesecake, blueberry cheesecake, etc. are flavors available at your better ice cream stands. Instead, I’ve recently had the delight to make a cheesecake ice cream flavor that is the perfect merger of cheesecake and ice cream.
The other day, I tried the following recipe from The Ultimate Ice Cream Book strictly as an experiment, not expecting to like it. But like it? I love it, and I’ve already eaten most of it! Only one downside: it is somewhat messy and complex to make!

Cheesecake Ice Cream
1 cup sugar
4 ounces cream cheese, at room temperature
1 large egg
one-half teaspoon vanilla extract
3/4 cup milk
2 teaspoons grated fresh lemon or orange zest important: do NOT skimp or substitute on this and use a lemon zester if you’ve got one to produce incredibly tiny and piquant excelsior-like curls of lemon zest
1 and a half cups heavy cream
3 graham crackers, crumbled (graham cracker crumbs come out less dry and more flavorful as part of an ice cream than they do as a baked cake/pie crust)

Beat the sugar and the cream cheese togather until smooth and creamy. Beat in the egg and vanilla. Set aside.
Bring the milk to a boil in a heavy medium saucepan. Slowly beat the hot milk into the cheese mixture. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the egg will scramble. Remove from the heat and pour the hot cheese custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the lemon zest and cream. Cover and refrigerate until cold or overnight.
Stir in the chilled custard, then freeze in 1 or two batches in your ice cream machine according to manufacturer’s instructions, adding the crumbled graham crackers to the machine when the ice cream is semi-frozen. Allow the machine to mix in the cracker crumbs. When finished, the ice cream will be soft, but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

Add comment August 25th, 2007

Ground Beef stroganoff a bust, ribbon pie a hit

(The following is a double-posting with Ice Cream New York)
Last night I made ground beef stroganoff (other wise known as “fake stroganoff” and “hamburger stroganoff”) according to the following recipe from
http://64.26.37.82/cookbook/meats.htm#Beef%20Stroganof
Beef Stroganoff
Contributed by Sue Keevert
2 Ibs. beef, top round cut in cubes
2 Tbs. butter
1 chopped onion
1 can mushrooms
2 Tbs. butter
2 Tbs. flour
½ pint sour cream
Put beef, onion, and butter in heavy skillet and cook for about 15 minutes (meat will not be brown). Turn down heat to simmer for about 15 minutes. Add mushrooms and continue simmering for 10 minutes. Put into top of double boiler. Into the skillet (with fire turned off) add the two tablespoons butter and flour. Blend. Add sour cream. Mix thoroughly and pour over meat in double boiler. Season to taste. Cook 10 to 20 minutes over boiling water.

This mixture is better if kept over night and reheated the next day. Serve over fluffy rice.

It came out decently enough except I added too much sour cream because I wasn’t sure of my package of ground beef was 1 lb. or two (it was unmarked from a mass frozen food delivery and I am no good at estimating weights & measures). The stroganoff as a whole was overdone because I got interrrupted. I added water a couple of times but the sauce still came out too thick. The rice came out decently enough but it was not wonderful and fluffy the way mom manages to get it.
The ribbon pie, however, which I served for dessert, was the piece de resistance! It seems like a good thing to do with a carton of striped ice cream, though I did it with homemade batches of vanilla, chocolate, and some leftover strawberry from a partially finished carton of striped ice cream.
Here’s the recipe from Woman’s Day (which unfortunately is not on their website) http://www.womansday.com/assets/image/2007/Q2/050120071358512901.jpg
ribbon ice cream pie
serves 12 active: 25 minutes/Total: 4 and a half hours
Place 1 pint vanilla ice cream in large bowl; stir until smooth but not melted. Spread into bottom of a ready-to-fill cookie crust. Freeze 30 minutes until just firm. Repeat as above with 1 pint reduced-fat Dutch chocolate ice cream, then 1 pint strawberry ice cream. Cover and freeze untul firm. Before serving, slightly warm one-fourth cup fudge sauce in microwave. Drizzle over pie, garnish with strawberries. Per serving: 251 cal, 4 g pro, 32 g carb, 1 g fiber, 12 g fat (5 g sat fat), 22 mg chol, 124 mg sod

Add comment August 23rd, 2007

progress on ribbon ice cream pie, new dinner dilemma

(Double post with Ice Cream New York.com at http://www.icecreamnewyork.com/forums/recipe-box/443-progress-ribbon-ice-cream-pie.html#post617)
Today I made progress on the ribbon ice cream pie from the June 1 issue of Woman’s Day http://www.womansday.com/magazine/11640/from-the-june-1-2007-issue.html: having previously purchased a pre-made chocolate cookie pie crust, I spread the layers of homemade vanilla and chocolate ice cream in the crust last night, and this morning, I blended the leftover strawberry section of an otherwise long-gone box of neapolitan ice cream with some of the extraneous homemade vanilla and used it to craft the top layer of the pie as per the magazine illustration.
By the way, I highly recommend the ice cream recipe in the July 2007 issue of Family Circle: I used this for the vanilla ice cream. It was fairly simple to put together and genuinely creamy and delicious when I finally had a taste last night.
Cooking School: Ice Cream
By Julie Miltenberger
Churn out classic vanilla, cookies and cream, or raspberry in four easy steps.
MAKES: 10 servings. PREP: 10 minutes. REFRIGERATE: at least 4 hours. PROCESS: 30 minutes. FREEZE: 3 hours.
Photos by Yunhee Kim
Food styling by Megan Schlow
Prop styling by Denise Carter
1/2 of a vanilla bean
1 3/4 cups milk
4 egg yolks
1 cup sugar
Pinch salt
1 teaspoon vanilla extract
1 1/2 cups heavy cream

If using gel-canister ice-cream maker, freeze canister overnight.
Place a large bowl and strainer on heatproof surface near stove. Split vanilla bean (photo 1). Scrape out seeds (photo 2), then add seeds and bean to a heavy, nonstick, medium-size saucepan. Add milk and yolks to saucepan. Stir in sugar. Cook over medium heat, stirring constantly with rubber scraper, until instant-read thermometer just reaches 160� to 170�, about 15 to 20 minutes (do not let boil), or until slightly thickened (photo 3). Strain immediately into bowl (photo 4); stir in salt and vanilla extract.
Place plastic directly on surface of custard to prevent skin from forming. Refrigerate until chilled, about 4 hours.
Add cream to custard, stirring to combine. To freeze, pour in ice-cream maker; process as per manufacturers directions for about 30 minutes. Scrape into a 1 1/2-quart container; freeze to firm completely, at least 3 hours.

Raspberry: Puree 2 packages (6 ounces each) fresh raspberries in food processor with 1/4 cup sugar. Strain into small saucepan; bring to a boil. Boil 1 minute, then cool to room temperature. Add to custard with heavy cream and 6 drops red food coloring just before processing.
Cookies and Cream: Once ice cream is almost frozen, add 8 crushed chocolate sandwich cookies. Continue to process 3-5 minutes, freeze at least 3 hours.

PER 1/2 CUP (VANILLA): 251 calories; 17 g fat (10 g sat.); 3 g protein; 23 g carbohydrate; 0 g fiber; 40 mg sodium; 140 mg cholesterol.

Step 1
With the tip of a chef’s knife, split vanilla bean in half lengthwise.

Step 2
Scrape as many seeds as possible from vanilla bean. Add to pan.

Step 3
Cook the custard, stirring constantly, until it registers a minimum of 160�.

Step 4
Pour custard through a strainer into a large bowl. Cover surface directly with plastic.
The chocolate ice cream recipe came from The Ultimate Ice Cream Book by Bruce Weinstein

1 cup sugar
3 large eggs
1 cup cocoa powder
1 and a half cups milk
1 cup heavy cream
1 tablespoon vanilla extract
Place the sugar, eggs, and cocoa in a food processor and blend until smooth. Assuming I got the food processor correctly assembled, I know I have very little chance of getting it correctly disassembled for cleaning. I used my trusty Black&Decker recharable HandyMixer instead. It has been with the household for most of the late ’80s-’90s and it is worth its weight in gold. It is convenient, easy to clean, and so what if it is not as powerful as some of the other electric egg beaters out there: it’s got an important distinction that many of them don’t: I can lift it easily!
Bring the milk to boil in a heavy medium saucepan we have a medium medium saucepan
With the food processor running, slowly pour the hot milk into the chocolate mixture through the feed tube. Process until well blended. Pour the entire mixture back into the pan and place over low heat. I did manage a reasonable approximation of this Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot chocolate custard through a strainer into a large, clean, bowl. good thing I usually use the heatproof Melamine mixing bowls Allow the custard to cool slightly, then stir in the cream and vanilla. Cover and refrigerate until cold or overnight.
Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer’s instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours. Which was a mistake in my case because I had to chisel it out of the freezer safe container and it came out lumpy and uneven when I put it on the ribbon pie

Having searched the house before starting the recipe, I discovered that we were out of chocolate syrup. We were also out of Baker’s chocolate. Back to The Ultimate Ice Cream Book again for (thank heavens) a chocolate syrup recipe that took powdered cocoa (which we do have but we are now running short on…)

1 and a half cups sugar
one half cup light corn syrup (I used Karo)
1 and a half cups water
1 cup unsweetened cocoa powder
1 tablespoon vanilla extract
Combine the sugar, corn syrup, and water in a large, heavy saucepan and place over medium heat. Stir until the sugar dissolves and the syrup is clear. Boil for 5 minutes without stirring. Reduce the heat to low and slowly whisk in the cocoa. Bring back to a simmer and cook 1 minute, stirring constantly. Remove from the heat and cool to room temperature. Stir in vanilla.

We had crockpot chicken stew again last night, and still have half a crockpot of the stuff in the fridge. The new dinner dilemma I am referring to is the question of what to do with the package of ground beef that has remained unused in the fridge, and the remaining chicken legs and thighs that didn’t fit into the crockpot (I am leaning towards making some variety of baked breaded chicken with those). I will be looking at cookbooks today in order to make a decision, hopefully by dinnertime.

Add comment August 21st, 2007

I tried to upload some scans of the German cheesecake recipe

…but like my cooking, it didn’t quite work either, so you’ll have to wait, folks!

Add comment August 20th, 2007

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