Blueberry Swirl Ice Cream

I have  a neighbor, Terry Bibeau, who makes some of the yummiest desserts you have ever tasted.  Last weekend - amid our over 95 degree temperature - I received a telephone call from a different neighbor summoning me to Terry’s house. My first thought was that there was some sort of crisis. I get there only to find him pigging out on ice cream - with a strong suggestion that I might want to blog about it.  (I just love having my very own scouts)!  After a little independent research of my own, I deemed this recipe worthy of passing on.   You’ll be interested in the unusual technique  used - which calls for whipping the ingredients in a mixer - prior to freezing the custard.  Thanks Terry - and keep those recipes coming!

Homemade Blueberry Swirl Ice Cream Recipe

Blueberry Swirl

Ingredients: 

1 quart fresh blueberries

1/4 cup lemon juice

 5 tablespoons corn syrup

 1/2 cup granulated sugar

Preparation:

Wash blueberries, drain and pat dry with paper towel.

Place blueberries and corn syrup in medium size saucepan.  Over medium heat bring mixture to just below boiling.  Add sugar and lemon juice.  Reduce to low heat, cover and allow to simmer for 25 minutes.

Remove saucepan from heat and allow mixture to cool for 15 minutes.

Place mixture in blender set on medium high setting and puree for 20 seconds.

Place mixture into glass measuring cup and chill for 3 hours.

Vanilla Ice Cream

Ingredients: 

1-1/2 cups half and half

3 cups heavy cream well chilled

1-1/3 cups granulated sugar

2 teaspoons pure vanilla extract

Preparation:

Place all ingredients in a large mixing bowl and whisk until all sugar is dissolved. Whip ingredients with electric mixture on low setting for 1 minute (no longer). Immediately place mixture in an ice cream machine that is ready for use and has 1/2 gallon capacity.

Churn mixture for 25 to 35 minutes or until firm.  Refer to manufacturers suggestions.

Place approximately 1/5 mixture in appropriate freezer container.

Pour approximately 1/5 blueberry mixture in spiraling concentric circles over first layer of ice cream.

Repeat process making layers of ice cream and spiraling circles of blueberry mixture until all ingredients are used.

Place finished product in freezer for 4 hours or overnight until firm.

Makes 1/2 gallon

Greek Burger

If you are planning to flip burgers this Memorial Day weekend - and let’s face it, who isn’t - consider this mouth-watering Greek burger for an unexpected change.  YUM.....and happy grilling!

Greek Burger Recipe

Ingredients:

1 pound ground beef

½ cup feta cheese, crumbled

1 small red onion, chopped

1 large garlic clove, minced

¼ cup kalamata olives, chopped

½ tablespoon oregano, fresh chopped

greek seasoning, to taste

4 small green leaf lettuce leaves, rib removed

1 tomato, very thinly sliced

¼ english cucumber, thinly sliced

4 pocket pitas, cut 1/3 off top

4 peperoncini peppers, garnish, optional

tzatziki sauce (recipe below)

Preparation:

Add onions, garlic, cheese, olives, oregano and greek seasoning to ground beef and mix thoroughly.
Divide ground beef into four patties and grill, either outside or on indoor grill.
To serve: Put a lettuce leaf in pita pocket and add a burger. Top with cucumber slices and a tomato slice. Drizzle with tzatziki sauce and garnish with a peperoncini and extra feta.

TZATZIKI SAUCE:
1 cup Greek yogurt
lemon juice, freshly squeezed
1/2 small cucumber, seeded and diced
1 T. finely chopped dill
1 garlic clove
salt
pepper

Mix all ingredients and refrigerate until ready to use.

Goat Cheese & Chive Omelet

 

Some days just lend themselves to certain foods.   Today it’s been raining on and off all morning, and what says, “perfect rainy day breakfast” better than an omelet?  I am often asked how to make the perfect omelet.  Personally, I don’t believe there is a  perfect omelet - however, anyone can make a very good omelet.  One friend wanted me to show her how to flip an omelet.  Unless you have spent three months at the Marriott working the omelet station - as I did during my internship - this is not something you will want to do at home.  No matter how much you practice the ‘flipping’ technique, you will on occasion miscalculate.  I have a little puppy who lives to take advantage of my misses.  The answer is to roll your omelet; and the key is to invest in a long, thin, rubber spatula.

Goat Cheese & Chive Omelet Recipe

Ingredients:

3 large eggs (room temperature)

1 ounce milk

salt

pepper

pinch curry powder

dash Tobasco or hot sauce

1 teaspoon fresh chives, chopped

goat cheese, crumbled

1 tablespoon butter (preferably clarified)

Preparation:

Whisk all ingredients together, except the goat cheese and butter.

Heat an 8" omelet pan and add butter.

When the butter is thoroughly heated, pour in egg mixture and cook, stirring constantly with the heat-resistant spatula, about 30 seconds.  Lower the heat and let cook until set, about 20 seconds.  Add the cheese. Remove the pan from the heat.

Using the spatula, loosen the edges of the omelet and then fold in half.  Slide onto a warm serving plate.

Salmon Mozzarella Canapes

It's five o’clock and time for a martini, or at the very least, some sort of cocktail. It’s been one of those days where errands have dominated my entire day. As I reflect back over my day I realize the only thing I have eaten is ....nothing. So what can I prepare to offer my two neighbors, who are already ringing my doorbell?

I frantically search through my refrigerator hoping for a sign, or something that will jump out in the form of an hors d’oeuvre. What I see is smoked salmon, and mozzarella cheese. Now, I have been known on occasion, to do the impossible with nothing, but today I am void of any creativity. Luckily, I bought a loaf of pumpernickel at the market today. I also have an herb garden and the basil is in full bloom. So here I am, with smoked salmon, mozzarella, pumpernickel, and fresh basil. What to do? These salmon canapes are quick and easy, and require little effort or time. Great to make ‘on the go’ or for even the most elegant of cocktail parties.

Salmon Mozzarella Canapes Recipe

Ingredients:

16 pumpernickel toast pieces (in desired shape)

4 tablespoons of butter, softened

1/2 teaspoon dijon mustard

1/4 teaspoon garlic paste

1 teaspoon chopped basil

sliced smoked salmon

sliced mozzarella cheese

basil, julienned for garnish

Preparation:

Combine the butter, mustard, garlic paste and chopped basil. Spread on one side of the toast pieces. Put a piece of salmon on each and top with a piece of cheese. Arrange on a baking pan and bake in 375 degree oven for 10 minutes, or until cheese melts. Garnish with basil.

Best Cookie Ever

When we were kids, my mother had a good friend from Poland who gave her a family cookie recipe. The cookies were called Kolacky's (also spelled Kolache). They became a staple in our house because they were so easy to make, even an eight year old (me) could make them. These were the cookies we would leave out for Santa on Christmas Eve. We grew up, left home and somewhere along the way my Mother lost the recipe. Last week I was in Florida and met a group of ladies from Chicago. I chanced asking them if they had ever heard of these cookies. To my amazement each of them had not only heard of Kolacky’s, but they all had recipes that they were only too eager to share with me.

Both the Czech and Polish cultures claim the Kolacky as their invention. A sweet flaky pastry usually made with a cream cheese and butter dough, has several traditional fillings, including poppy seed, cream cheese, jam, nuts, and berries or other chopped fresh fruit. This is absolutely the best cookie I have ever eaten. And you will see that they are the easiest cookies you will ever make. The only thing easier, would be buying them ready-made at the supermarket. But good luck finding them. Traditional Kolacky’s are made with just five ingredients, start to finish, with no sugar - except that which is in the filling used. That should make you Mom’s out there very happy.

Kolacky's

Ingredients:

2 cups unsalted butter, softened

6 ounces cream cheese, softened

3 cups all-purpose flour, sifted

jam, jelly or preserves of choice

confectioner’s sugar

Preparation:

1. Beat butter and cream cheese in large bowl of electric mixer until light. Beat in flour and cream until well mixed. Divide dough into 4 portions. Wrap each in plastic wrap and refrigerate overnight.

2. Heat oven to 350℉. Have ungreased baking sheets ready.

3. Sprinkle the work surface and the rolling pin generously with confectioners' sugar. Roll out 1 dough portion at a time to about ¼-inch thickness. Use a small (2-inch diameter) round cutter or glass to cut out cookies. Transfer to ungreased baking sheets, leaving 1 or 2 inches between each cookie. Make a small depression in the center of the cookies with your fingertip or back of a teaspoon. Fill dough with approximately 1/4 teaspoon of jam, jelly, preserves, cheese or nut filling. (If you use too much filling it will run out onto the baking sheet.)

4. Bake until bottoms are lightly browned, 15 to 18 minutes. Cool on wire racks. Sprinkle generously with confectioners' sugar while still warm.

A New Take on an Old Wing

You've been there...among your friends you have a reputation for making a certain dish; and every time your friends throw a party, they expect you to bring that same old dish over and over and over again. Well, I've decided to take the buffalo by the horns. If I am doomed to making hot wings for the rest of my life, I am going to spin it into something a little bit more deserving of the two years I spent in culinary school. So instead of the customary chicken wings or drummies, I use cut up pieces of boneless, skinless breast. And I have combined the other 'usual suspects' into a blue cheese slaw. The same tastes with a new twist...

Ingredients:

2 pounds chicken breast, boneless and skinless

Sriracha chili sauce

2 cups flour

1/2 teaspoon salt

1/2 teaspoon cayenne pepper

canola oil, for frying

1/2 cup butter

2 tablespoons lemon juice

1/2 cup Frank's hot sauce

Preparation:

Preheat oven to 400 degrees.

Cut chicken in 1-1/2 chunks. Marinate in srirachi chili sauce for 4 hours to overnight.

In a large bowl whisk together the flour, salt and cayenne pepper. Pour the oil into a large heavy-bottom skillet - to about 2 inches. Do not overfill. Place over medium heat and heat until the oil registers 375 degrees on a deep frying thermometer. (This process can be made easier if you have a deep fryer.) Working in three batches, dredge the chicken in the flour mixture and fry until lightly browned, about 3-4 minutes per batch. Using a slotted spoon, transfer to a paper-towel lined plate of cookie sheet. Make sure the oil temperature before frying each batch.

In a large bowl, combine the butter, hot sauce and lemon juice. Toss the fried chicken chunks in the hot sauce mixture. Transfer to a large foil-lined baking sheet, or 2 small ones, and bake until they have absorbed most of the sauce, about 20 minutes. Turn the chicken halfway through the cooking process.

Blue Cheese Slaw

Ingredients:

2-1/2 ounces blue cheese

2 stalks celery, thinly sliced

2 sticks carrots, thinly sliced

1/4 cup buttermilk

2 tablespoons mayonnaise

2 teaspoons apple cider vinegar

1/8 teaspoon garlic powder

salt and freshly ground black pepper

blue cheese, crumbled for garnish

Preparation:

In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in mayonnaise, vinegar and garlic powder until well blended. Season to taste with salt and pepper. Mix with celery and carrots. Garnish with crumbled blue cheese.

The Pressures of Pressure Cooking

Several years ago I lived in New York City. One of the things I still crave, from my time spent there, is a good corned beef sandwich. If you live there, or if you are an occasional visitor, you know I’m talking about the kind of corned beef sandwiches they serve at Katz's Delicatessen on the lower east side. But let’s face it, who has time to pull out the slow cooker and wait 8 hours just to eat a sandwich? When I want it, my craving demands immediate satisfaction. That is why I finally decided to invest in a pressure cooker.

Corned beef brisket has been my only success to date using my new toy. So far, I have made three mistakes. Mistake number one, buying the pressure cooker and letting it sit on a shelf for several months before using it. I guess I was a bit intimidated. I still have flashbacks, from my childhood, of the older models ‘malfunctioning.’ Mistake number two, not thoroughly reading the instructions that came with the unit - especially the part about reducing the cooktop temperature once the cooker reaches the desired “pressure level.” This mistake resulted in a very burned beef stew. And mistake number three, believing everything I did take the time to read - like I could cook a cheesecake in it. Big mistake!!! These things aside, my pressure cooker seems to be the perfect addition to my cache of culinary equipment. That is once I get all of the “pressure cooking stars” aligned.

Happy St. Patrick’s Day!

Corned Beef Brisket - a la Pressure Cooker

Ingredients:

Corned beef brisket with seasoning packet

20 black peppercorns

10 whole cloves

1/2 teaspoon crushed red pepper flakes

2 bay leaves

2 garlic cloves, smashed

1 bottle beer (Guinness Stout, Bass Ale or your choice)

Beef broth, enough to cover brisket

Preparation:

Thoroughly rinse brisket until free of brine. Place in bottom of cooker, fat side up.

Add all remaining ingredients.

Add lid, lock and bring to pressure - 15 psi - over high heat.

*Reduce to low heat and cook for 1 hour.

*Remove from heat and use natural release method to open - approximately 10-15 minutes.

Check for doneness - should be at least 160 degrees and fork tender.

Let rest 15 minutes before slicing.

*Check individual manufacturers recommendations.