Vanilla Ice Cream- without an ice cream maker!

Have you ever watched Iron Chef America on the Food Network and marveled at the amazing ice cream machine that can turn gooey trout liquid into a frozen fishy concoction? ...No? Well.. I have (man I wanted to try that trout ice cream)

After days of thinking about buying my own ice cream maker, I found an amazing recipe that lets you make ice cream without an ice cream machine! Mind Blown.

I decided to make vanilla ice cream with evaporated milk.... mmmmm. Recipe follows:

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1 can evaporated milk
¾ cup confectioners sugar
Pinch of salt
1 vanilla bean, split in half lengthwise
¾ teaspoon vanilla extract

Whip evaporated milk on high in stand mixer until light and fluffy (5 minutes). Slowly add confectioner's sugar, salt and vanilla and whip for 1 more minute. 

Freeze in freezer for 1 hour in stainless steel mixing bowl.

Remove from freezer and mix for 1 minute.

Repeat 4 times.

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I didn't use my vanilla beans because I didn't want to waste them in case the recipe turned out to be a bust (vanilla beans are expensive!). But boy was I excited to have made this recipe!

Yes, it takes 4 hours to make, but in the end, I felt so accomplished to have made my own ice cream without the huge machine. The recipe and work involved is pretty simple. All you need is time and commitment.

The ice cream came out pretty tasty and had a great texture. It was extremely airy and guilt free!

A good recipe to start your ice cream making adventures with- especially for those that can't have eggs!

I am definitely ready to make more flavors and perhaps try some new recipes with chocolate and maybe some condensed milk??!


Time: 4 hours
Taste: B
Difficulty: Easy

Slow Cooker Tapioca Pudding

Ah, the power of the slow cooker!

I haven't been using my slow cooker lately and I realized how big of a shame it is! What an ingenious idea to be able to put in all your yummy ingredients and just leave it to come home to a delicious meal! mmmmm

This past weekend, I decided to use up some extra stuff in the pantry and make some tapioca pudding in the slow cooker. It was delicious! (And also my first attempt at tempering eggs- how exciting!)

The recipe follows (thank you allrecipe.com):

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4 cups whole milk

2/3 cups white sugar

2 teaspoons vanilla extract

1/2 teaspoon salt

1/2 cup small tapioca pearls

3 egg yolks

1. Whisk the milk, sugar, vanilla extract, salt, and tapioca pearls in a slow cooker until the sugar has dissolved. Turn the cooker to high setting, cover with lid, and cook for 2 hours. (If preferred, set on low setting and cook for 4 hours. Stir pudding occasionally during cooking.)
2. Place egg yolks into a bowl, and whisk until smooth. Mix about 1 tablespoon of the hot pudding into the egg yolks until thoroughly combined; continue gradually mixing hot tapioca pudding into the egg yolks, slowly increasing the amount of pudding mixed in, until the yolks and pudding total about 2 cups. Slowly pour the yolk mixture into the pudding in the slow cooker until blended, whisking constantly until the egg yolks have thickened the pudding, about 5 minutes.
3. Place lid back on the cooker, and continue cooking until the pudding is your desired degree of thickness, on high setting for about 30 more minutes (or low setting for 1 more hour).

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Since I have a little small slow cooker, I halved the recipe and used one whole egg instead of 3 egg yolks. 

This recipe was very exciting to me because it was my first time I tempered eggs! It didn't turn out as bad as I thought it would!

The pudding is perfectly sweet and creamy and is the perfect classic tapioca pudding. The egg tempering is a little tricky, but with a little bit of practice, you'll be a pro! I was always scared about tapioca, I hear you can cook it wrong and have it come out to be a clumped up mess.. but with this recipe, it's a cinch!

Have some spare time over the weekend? Think about trying simple recipe out!

Time: 15 minute prep, 5 hours cook time

Taste: A

Diffculty: Easy

Chocolate Chip Cookies

As I sit here at 10am stuffing my face with chocolate chip cookies, I can't help but to appreciate how easy it is to bake up some cookies from scratch. 

I actually have never made cookies before (I usually stick to cupcakes or regular cakes) and so I was a bit nervous! Especially because I promised my manager I was going to bring in cookies the next day- without even knowing how they would turn out!!!

I made some classic chocolate chip cookies (and threw in some walnuts, to make it fancier.. of course)

The recipe follows: (thank you allrecipes.com):

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• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

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Alright, so maybe I'm getting a kick out of chocolate these days or maybe I was just trying to use up my bag of chocolate chips, but either way, this simple cookie recipe turned out to be amazing!

I used light brown sugar (instead of dark) and made sure to NOT skip the step of dissolving my baking soda in the hot water (I have a feeling it made a huge difference). Even with the huge globs I used for each cookie, I made over 3 dozen!

It came out soft and chewy on the center while crispy on the edges. Perfect! The nuts gave it more of a little crunch and added surprise, and my coworkers (and boss) ended up loving them! They didn't believe it was my first time!

I can't wait to make cookies again, who knew it could be this easy, this yummy and would make SO MANY treats!

Give this simple recipe a try, and perhaps share them with some coworkers- you'll be a hit at the office!

Difficulty: Easy

Taste: 8.5

Time: 30 minutes

Brownies

As a child, I never got that chocolate craze that all the other kids seemed to have. I actually.. didn't like it. Chocolate ice cream seemed gross, hot fudge sundaes were repulsing and I only liked Hershey's Cookies and Cream. 

Yes, I was a weird kid. But never fear! My love for chocolate has slowly been growing, and there are days where I need to have chocolate.. or else.. i'd probably go insane!

The other day, I was watching TV and could not stand my chocolate craving.. so I pulled up a brownie recipe and whipped them up (thank goodness for a stocked kitchen). Fairly easy and incredibly fudgey and delicious, i shared some with co-workers the next day and they couldn't have enough!

Here is the recipe (from allrecipes.com)

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• For the brownies:
• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 
  
• For the frosting: 
• 3 tablespoons butter, softened
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar
• 
  

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.

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Very easy, very delicious. For those of you who like the cakey brownies with the lame walnuts in them, skip this recipe! This makes fudgey, chocolately brownies and is anything but cakey. 

This makes around a dozen good sized brownies, so plenty if it's just you and Zeus. 

Give it a try if you're hankering for some chocolate.. it sure hits the spot!

Ah, the power of chocolate!

Time: 40 minutes

Difficulty: Easy

Taste: 9

Mattar Paneer

Ah, what a productive week! Last week, not only did I complete my second class of circuit training, jump started my projects at work, I also got to make my first Indian dish ever! (and in the process I finally learned what I have been allergic to this whole time!)

Last week, I made Matar Paneer (or is it mutter..??)

Recipe follows (courtesy of IndianFoodForever.com):

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450gms /1lb shelled Mutter (green peas) 
250gms / 1/2lb Paneer
2 medium onions (chopped) 
6 cloves garlic (crushed)
1 tbsp grated ginger
2 green chilies (chopped)
250gms / 1/2 lb tomatoes (peeled and sliced)
Salt To Taste 
1cup curd / plain yogurt 
1 tsp turmeric powder 
1 tbsp coriander seeds 
4 bay leaves 
2 cups water 
1/2 cup ghee / vegetable oil 

To Garnish :
Garam masala powder 
Chopped coriander leaves

• Make a paste by grinding together half the onions, the garlic and coriander seeds.
• Heat the ghee in a frying pan and cut the paneer into 2.5-cm/1-inch cubes. Fry the paneer to a light brown and remove to drain on a plate.
• Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown.
• Add the turmeric and the paste mixture and fry until the ghee starts to separate.
• Add the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. Stir for 5-6 minutes over low heat.
• Pour in the water and simmer gently for 20 minutes. Serve the matar paneer sprinkled with garam masala and coriander.

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So first off, Indian food is not easy to cook. Talking to most of my friends, they tell me that you can't really follow a recipe, but it's all about just having that experience and special touch that their mothers and grandmothers usually have. 

Well I am determined to get that touch!

So with this recipe, I was fortunate to find out that I am extremely allergic to tumeric... so sadly, I couldn't eat much of it! I was able to get the taste and enjoy the sweetness of the paneer, but at the end of the night, I was very let down by my inability to enjoy my first indian dish ever!

Now I do realize that this recipe probably needs some tweaking so I welcome any suggestions and tips (Pragna, I'm talking to you)- I have two more pounds of paneer in my fridge!

I found the tumeric a bit overpowering and was looking for more of that creamy, tomato based gravy- which I did not get. 

I'm willing to try out new recipes (even though I am allergic) and hope that I can one day overcome this allergy! 

Now time to desensitize!

Taste: 7

Difficulty: Easy

Time: 40 minutes

Egg Topped Soba Noodles with Asparagus and prosciutto

So thanks to my coupon addiction, I happened to get 4 dozen organic eggs for a fraction of the cost. I was really excited about my purchase and my efficient use of coupons and couldn't wait to brag to my mom about how great of a couponer I had become!

Although I did eventually get sick of having 4 dozen eggs to myself, I was able to find a recipe from epicurious.com and try a new recipe, using soba noodles- something I've actually never had before! Wow am I a bad asian...

So I made Egg-Topped Soba Noodles with Asparagus and Prosciutto:

Recipe follows:

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4 tablespoons extra-virgin olive oil, divided

5 garlic cloves, coarsely chopped

1 3-ounce package thinly sliced prosciutto, cut crosswise into strips

8 large eggs

1 9.5-ounce package thin soba noodles

1 pound asparagus, ends trimmed, cut on sharp diagonal into 1/8-inch-thick slices

1 cup freshly grated Parmesan cheese plus additional cheese shavings

Heat 2 tablespoons extra-virgin olive oil in large skillet over medium-high heat. Add garlic; stir 30 seconds. Add prosciutto strips; cook until slightly crisp. Remove from heat. Set aside.
Heat 1 teaspoon oil in each of 2 nonstick skillets over medium heat. Crack 4 eggs into each skillet. Cook on 1 side until eggs begin to set, about 2 minutes. Remove from heat. Cover; set aside.
Cook soba noodles in large pot of boiling salted water 5 minutes, stirring occasionally. Add sliced asparagus to pot; cook until noodles are cooked through and asparagus is just tender, 2 to 3 minutes. Drain noodles and asparagus, reserving 1 cup cooking liquid.
Add drained noodles and asparagus to prosciutto mixture in skillet. Cook over medium heat until heated through, tossing and adding reserved cooking liquid by 1/4 cupfuls to moisten.
Remove skillet from heat. Add grated Parmesan cheese and remaining 1 tablespoon plus 1 teaspoon olive oil and toss to coat. Divide among 8 plates. Top each serving with 1 egg and cheese shavings. Serve immediately.

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So a few things... first off, don't overcook  your soba noodles. They cook really fast and you can easily overcook them, making them really mushy and starchy. A big no no. So keep an eye out on them!

This recipe was interesting, a unique Japanese twist with an italian influence! The crispy, salty prosciutto was great (especially as a cooking snack)

The crunchy asparagus provided great contrast (do not over cook them either), and in the end the dish came out really successful!

Maybe I just find a runny egg incredibly sexy and delicious, but having the yolk mix in with the garlic infused olive oil made a great 'sauce' and really took the soba noodles to another level. 

And of course, make sure to use fresh eggs and good olive oil! Especially when olive oil is 'sauce' of the dish, you want nothing but the best (yes, i used my special olive oil that i got from my summer trip in Italy for this dish)

I really enjoyed this dish but I would say that the recipe made way too much for one person. The tastes are subtle and not over powering and the dish itself is very light, but I'm not a pig! (Ok, I am)

Very simple and easy to make, i would say it would be good to give it a try. This is great for those who are busy and don't have more than 30 minutes to make a meal.  I'm not sure how often I would make it, but it is something new a refreshing- enjoy!

Taste: 8
Time: 30 minutes
Difficulty: Easy

Braised Beef Shank with Sweet Corn Tomato Risotto

Ah, the power of braising... who knew such a simple and effortless technique can result in such sweet, succulent dishes?? Not me! Well, until now. 

After going to Borgata last month, I couldn't stop dreaming about making some risotto with braised beef short ribs (Eric got it at Wolfgang Puck's)

I got a recipe from Emeril for braised lamb shanks with gorgonzola crust and sweet corn tomato risotto. I decided to simplify it and make beef shanks without the crust and sweet corn tomato risotto:

Recipe follows:

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For Beef:

• 4 beef shanks, each about 1 pound
• 1 tablespoon kosher salt
• 2 1/4 teaspoons freshly ground black pepper, divided
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 1 cup chopped yellow onions
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 1 tablespoon chopped garlic
• 2 cups dry red wine
• 6 cups rich chicken stock, veal or lamb stock
• 2 bay leaves
• 1 tablespoon chopped fresh rosemary leaves

Season the shanks on all sides with the kosher salt and 2 teaspoons of the black pepper.

Put the flour on a large plate. Dredge the shanks in the flour and shake to remove any excess.

Heat the oil in a Dutch oven or large, heavy pot over high heat. Add the shanks and sear until well browned on all sides, about 8 minutes. Transfer the shanks to a platter. Add the onions, carrots, and celery, and cook, stirring, for 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine and cook, stirring, to deglaze the pan, stirring to loosen any brown bits on the bottom and sides of the pan. Cook until slightly reduced, about 5 minutes.

Return the shanks to the pot and add the stock, bay leaves, and rosemary, and bring to a boil. Reduce the heat to medium-low, cover with the lid slightly ajar, and simmer until the shanks are tender, 1 hour and 45 minutes to 2 hours, skimming to remove any scum that rises to the surface.

Remove the pot from the heat and discard the bay leaves. Transfer the shanks to a large plate and let rest until cool enough to handle. Bring the braising liquid and vegetables to a boil. Reduce the heat to medium-low and simmer until reduced by 1/3 in volume, about 30 minutes, skimming occasionally to remove any scum that rises to the surface. Remove from the heat.

• For Risotto:

  5 cups chicken stock or canned, low-sodium chicken broth
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons unsalted butter, divided
• 2 tablespoons minced shallots
• 1 teaspoon minced garlic
• 1 1/4 cups fresh corn kernels, from about 2 ears of corn
• 1 cup Arborio rice
• 1 cup peeled, seeded, and chopped tomatoes
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh parsley leaves
• 1/2 cup grated Parmesan

Combine the stock, salt, and pepper in a small saucepan and bring to a low simmer over medium heat. Reduce the heat to low and keep warm.

Heat the olive oil in a medium pot over medium-high heat. Add 1 tablespoon butter and when foamy, add the shallots and garlic, and cook, stirring, for 2 minutes. Add the corn and rice and cook, stirring, for 3 minutes. Add 1/2 cup of the stock and cook, stirring constantly, until it has been absorbed. Add all of the remaining stock to the risotto, 1/2 cup at a time, and cook, stirring constantly, until the previous amount has been absorbed before adding more. (This should take 15 to 18 minutes.) Add the tomatoes, chives, and parsley and cook, stirring, for 1 minute.

Remove from the heat. Add the cheese and 2 tablespoons butter and stir well. Adjust seasoning, to taste, and serve immediately.

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What a hearty meal! The meat was fall off the bone and was infused with flavor while the sweet corn risotto was exactly that- immensely sweet! The creamy risotto (without the cream) was great- definitely a stand alone dish on its own, but adding the tender juicy meat was the cherry on top. 

I do have to say that I didn't cook this dish in the right type of cookware (I have now learned the importance of cookware) and thus my sauce came out a lot runnier than I had hoped. Being that it couldn't reduce as well as I would have wanted it to, I am sure this dish would have even been more amazing with the creamy sauce. I will make sure to do it right next time!


If you do try this recipe out before I do again, please let me know how good the sauce was- I'm dying to know!


Time: 3 hours
Difficulty: Medium
Taste: 9