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Month: June 2011

Goat Cheese Ice Cream

Published by Mike on June 12, 2011

2 cups heavy cream
1/2 cup milk
4 egg yolks
1/4 cup sugar
3 tablespoons corn syrup
4 ounces goat cheese

Prepare an ice water bath. Bring the cream and milk to a boil. In a small mixing bowl, whisk together egg yolks and sugar and slowly pour in some of the hot cream to temper the eggs. Pour the tempered egg mixture into the cream and continue to cook for 2 to 3 minutes while whisking, or until the mixture coats the back of a spoon and steam rises from the top. Remove from heat. Mix to combine the corn syrup and goat cheese and then whisk this mixture into the warm cream mixture until smooth. Strain through a fine-mesh sieve and chill over the ice water bath. Freeze in an ice cream machine per directions (usually 25-30 minutes). Transfer to a dish and keep frozen until ready to use. Makes approximately 3 cups.

 

Fresh Strawberry Topping

1 pint strawberries, cleaned and stemmed
1/3 cup white sugar
1 teaspoon vanilla

Chop the strawberries into desired bite size, set aside about 1/3 of strawberries. In a saucepan over medium-high heat, combine remaining 2/3 strawberries, sugar, and vanilla. Cook, stirring occasionally, until sauce thickens (about 5 minutes). Remove from heat. In a blender, puree about 1/2 of cooked strawberry mixture. Combine fresh, cooked, and pureed strawberry mixture. Store in refrigerator.

Garlic Chicken Stir Fry

Published by Mike on June 12, 2011

2 tablespoons peanut oil
1 pound boneless skinless chicken breasts, cut into strips
1 teaspoon Chinese 5 spice, optional
6 cloves garlic, minced
1 tablespoon grated fresh ginger
1 onion, thinly sliced
1 bunch green onions, chopped
1 cup sliced cabbage
1 red bell pepper, thinly sliced
2 cups sugar snap peas
1/2 cup chicken broth
4 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoons cornstarch
1 tablespoon garlic chili sauce

Toss chicken with 1 teaspoon Chinese 5 spice and 1 tablespoon soy sauce and set aside. Heat 1 tablespoon peanut oil in a wok or large skillet over high heat. When oil begins to smoke, add chicken and stir fry until cooked, about 5 minutes. Remove chicken from pan and set aside. Return pan to heat.

Add 1 tablespoon peanut oil to pan over medium-high heat and quickly stir in onion, garlic, and ginger root. Stir fry until onion becomes translucent, about 3-4 minutes. Add chicken and stir until opaque, about 3 minutes. Add green onions, cabbage, bell pepper, peas and cover for 2 minutes. Remove lid, return chicken to the pan and stir fry until vegetables are cooked.

In a small bowl, mix the 1/2 cup broth/water, soy sauce, sugar, garlic chili sauce, and cornstarch. Add sauce mixture to wok/skillet and stir until chicken and vegetables are coated with the thickened sauce. Serve immediately, over hot rice if desired.

Kale Chips

Published by Mike on June 12, 2011

1/2 teaspoon kosher salt
1/4 teaspoon smoked paprika
1/4 teaspoon granulated garlic
1 bunch Kale (about 3 large handfuls), torn into 2-inch shreds
1 to 2 tablespoons extra-virgin olive oil

Preheat an oven to 350 degrees. Line a non insulated cookie sheet with aluminum foil. Mix Salt, Paprika, and Garlic together in a small bowl. With a knife or kitchen shears carefully remove the leaves from the thick stems (discard stems) and tear leaves into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt, toss in a mixing bowl until well combined. Spread kale on foil-lined baking sheet. Bake until the edges brown but are not burnt, 12 to 15 minutes (tossing halfway through).

Sautéed Collards

Published by Mike on June 12, 2011

1 bunch collard greens, torn into pieces
1 Tbsp olive oil
3-4 garlic cloves, minced
salt and pepper, to taste
1 tsp vinegar or lemon juice, optional

Rinse collard greens and tear into small sections. Boil in lightly salted water until wilted (5-10 minutes). Drain in a colander and press with the back of a spoon to release excess moisture. Heat 1 tablespoon of olive oil and garlic in a sauté pan over medium-high heat. Add greens and cook 1-2 minutes, seasoning with salt and pepper to taste. As an option, you can add 1 teaspoon vinegar or lemon juice.