14 June 2018

Olive Oil Ice Cream (partially Jeni-fied version of the Olive Oil Gelato recipe in Scoop Adventures)

240g cream
480g milk (reserve 2-3T)
4 egg yolks
130g sugar
pinch salt
5g tapioca starch*
70g olive oil (lemon infused from Pinch & Pour)**

Whisk together yolks and sugar and set aside. Whisk together starch and reserved milk and set aside. Bring cream and milk to a boil and boil for 4 minutes. Pour 1/2c or so of hot dairy into yolks while whisking. Pour remaining yolk mixture back into diary slowly, whisking constantly. Whisk in tapioca starch/milk mixture. Strain and whisk in salt. Cool in icewater bath, chill at least 4 hours. Whisk oil into base right before churning.

*can sub cornstarch. Use 10g, and bring mixture back to a boil after whisking starch into dairy.

**we like the plain Ariston from Gourmet Chef as well, but Ariston's lemon is a little too brash. It's pretty good blended half and half with the plain.

4 February 2018

Crêpes (Mastering the Art of French Cooking vol 1)

1c water
1c milk
4 eggs
1/2tsp salt
210g flour (1 1/2c)
4T melted butter

Made (14) 9" crêpes.

Grapefruit Olive Oil Pound Cake (Smitten Kitchen)

190g flour
2T grapefruit zest (11g)
100g sugar
95g raw sugar
1/2c olive oil (100g)
2 eggs
1tsp powder
1/4tsp soda
1/2tsp salt
2T grapefruit juice
1/3c buttermilk or yogurt (yogurt)

Rub together zest and sugars. Whisk in oil. Whisk in eggs, one at a time. Combine flour, powder, soda, and salt. Combine buttermilk and juice. Add flour and milk mixtures alternately to egg mixture. Bake in a 9x5 pan (my triple citrus Nordic Ware mini loaf pan was perfect) 45 minutes to an hour at 350*F. Cool 10 minutes, turn out and poke with a toothpick/skewer. Brush syrup over and cool completely.

Syrup:

2T sugar
1/3c grapefruit juice

Cook over low heat til sugar is completely dissolved.


Knephla Soup

300g flour
2 eggs
1 tsp salt
3/4c water, give or take

2 medium potatoes
8oz carrots
2qts water
2 beaten eggs
1/2c cream
2T vinegar
1 tsp salt


Frenchee

1/2 egg (we have bantam eggs, so used 1)
1/4c milk
60g flour
1/2tsp salt

This was the perfect amount for two sandwiches, cut into quarters.

Spaghetti Squash Gratin

3.5# spaghetti squash
1/2 medium onion, diced
2 cloves garlic, minced
1/2tsp red pepper flakes
1c greek-style yogurt
1/2c sharp cheddar
1/4c parmesan

Bkae at 400*F for 25-30 minutes.

Lemony Olive Oil Cake

250g flour
1tsp powder
3/4tsp salt
3 eggs
250g sugar
1/2tsp lemon zest
1/2c extra virgin olive oil
1/4c lemon infused olive oil
3/4c milk

Heat oven to 350*F. Grease and flour or sugar pan (the Nordic Ware snowflake pull apart pan works well).

Whisk together flour, powder, and salt.

Whisk eggs on medium speed til foamy. Add sugar and lemon zest and whip on high til fluffy and pale yellow, about 3 minutes. Reduce speed to medium and add oil slowly; continue whisking until fully mixed in. Reduce speed to low, and add half the flour mixture. Mix until incorporated. Stir in milk and mix until combined. Add remaining flour and mix until just incorporated.

Scrape batter into pan and bake until deep golden  and a toothpick emerges with just a few crumbs, 40-50 minutes. Cool on rack 10-15 minutes, remove from pan and cool completely.

Modified from Cook's Illustrated.

17 January 2016

Mayonnaise

2 yolks
300mL olive oil (Gourmet Chef)
2T white wine vinegar
1/2tsp salt
1/4tsp lemon juice

First batch curdled, so enter double batch. Ended up with a little over a cup and a half. Can definitely taste the olive oil. It's different. Very good in chicken salad.