Plain Pinkberry style Froyo (Jeni's base)

Ingredients:
1/2 cup milk/water/try substituting very strong coffee
120 g sugar
1/4 cup light corn syrup
2 cups plain whole-milk yogurt
1/2 cup heavy cream

Directions:

1. Fill a large bowl with ice water. Pour 2 tablespoons of the water into a small bowl. Sprinkle the gelatin over the lemon juice and let stand for 5 minutes.
2. Meanwhile, in a small saucepan, whisk the remaining 6 tablespoons of milk (cream?) with 120 g of the sugar and the corn syrup. Bring to a boil and cook over moderate heat until the sugar dissolves, 1 minute. Remove from the heat and stir in the gelatin.
3. In a medium bowl, mix the yogurt with gelatin mixture, then whisk in the cream. Set the yogurt base in the ice water bath and let stand, stirring occasionally, until cold, 20 minutes.
4. Pour the yogurt into an ice cream maker and freeze according to the manufacturer's instructions.
5. Press a sheet of plastic wrap directly onto the surface and close with an airtight lid. Freeze until firm, about 4 hours.

Notes: 120 g sugar still a little bit too sweet. Tried substituting low fat (1%) Whole Foods yogurt as well as half and half for whole-milk yogurt and heavy cream. The result was hard but not icy. In the past, the recipe has been much smoother and softer. Try adding vodka?

Link to Jeni's article/recipes: http://www.foodandwine.com/articles/how-to-make-ice-cream-like-an-artisan

Saveur Kabul-Style Lamb and Barley Pilaf

(Qabili Pilau)

SERVES 6 – 8

Qabili pilau is widely considered to be the national dish of Afghanistan.

2 1/2 cups barley
4 tbsp. canola oil
2 lbs. boneless lamb shoulder, cut into
1 1⁄2" pieces
Kosher salt
2 medium onions, roughly chopped
2 large carrots, peeled and julienned
1⁄2 cup raisins
2 tsp. ground coriander
1 tsp. ground cinnamon
1 tsp. ground black pepper
1 tsp. ground cumin
1⁄2 tsp. ground black cardamom seeds
1⁄2 tsp. ground cloves

1. Put rice into a large bowl and cover with water; let soak for 20 minutes. Drain rice and reserve. Heat 2 tbsp. oil in a large pot over medium-high heat. Season lamb with salt and brown, turning occasionally, 8–10 minutes. Using a slotted spoon, transfer lamb to a plate; set aside. Reduce heat to medium, add onions, and cook, stirring, until browned, 12–15 minutes. Return lamb to pot with 2 cups water; reduce heat to medium-low and simmer, covered, until meat is tender, about 1 hour. Using a slotted spoon, transfer lamb to a plate; set aside. Reserve cooking liquid in pot.

2. Meanwhile, heat remaining oil in a small skillet over medium heat. Add carrots, season with salt, and cook, stirring, until tender, about 20 minutes. Using a slotted spoon, transfer carrots to a plate; set aside. Add raisins; cook until plump, 2–3 minutes. Set raisins aside.

3. Combine coriander, cinnamon, pepper, cumin, cardamom (if using), and cloves in a bowl. Add rice to reserved pot; stir in half the spices and 3 cups water; season with salt. Bring to a boil, reduce heat to medium-low, and simmer, covered, without stirring, until liquid is just absorbed, 8–10 minutes. Uncover; sprinkle remaining spices over rice. Scatter lamb, carrots, and raisins over rice. Cover; continue to cook until rice is tender, about 25 minutes. Stir rice, lamb, carrots, and raisins together and season with salt and pepper; transfer to a serving platter. Sprinkle with rose water (if using).

This article was first published in Saveur in Issue #109

Notes: Great flavor, but season generously!

Source: http://www.saveur.com/article/Recipes/Kabul-Style-Lamb-and-Rice-Pilaf

Karen DeMasco Oatmeal Raisin Biscotti

These biscotti can be kept in an airtight container for up to three weeks. (Half recipe--makes plenty!)

3/8 c pecans, roughly chopped
.5 c old-fashioned rolled oats
7/8 c unbleached AP flour, plus more for rolling
3/8 c dark brown sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp kosher salt
1 large egg
1/8 c dark molasses, such as Grandma's
1 Tbsp vegetable oil
3/8 c raisins

This dough is very sticky, so use ample flour on your work surface and hands when rolling it out.

Preheat the oven to 350 F. Line a baking sheet with parchment paper.

Spread the nuts in a single layer on a second baking sheet. Toast them in the oven, stirring occasionally, until they are lightly golden and fragrant, about 8 minutes. Remove from the heat and cool the sheet on a wire rack. Keep the oven on.

In a food processor or blender, grind 1/4 c of the oats to make a fine flour. In the bowl of an electric mixer fitted with the paddle attachment, combine the oat flour, remaining oats, AP flour, brown sugar, baking powder, baking soda, and salt. Beat on low speed until the ingredients are well combined.

In a separate bowl, whisk together the eggs, molasses, vanilla, and oil. With the mixer on low speed, slowly add the egg mixture to the dry ingredients, scraping down the sides of the bowl as necessary, until combined. Mix in the cooled nuts and raisins, just to combine.

Turn out the dough onto a generously floured work surface and shape each portion into a 16 x 2-inch log, and transfer them to the prepared baking sheet.

Bake, rotating the sheet halfway through, until the logs are firm to the touch, about 30 minutes. Transfer the logs, still on the parchment paper, to a wire rack and let cool slightly, about 5 minutes.
Reduce the oven temperature to 250 F.

Transfer the warm logs to a cutting board. Using a serrated knife, cut the logs on the diagonal into 1/3-inch-thick slices. Arrange the slices, cut side up, on the baking sheet. Bake until the biscotti are dry and firm to the touch, about 1 hour. Remove the baking sheet from the oven and let the sheet of biscotti cool completely on the rack.

Notes: Reducing the oven is key. Tried substitution with half craisins and they could not be identified at all. Come out fairly dark and molasses flavored.

Chocolate walnut Biscotti:
1 cup walnut pieces, roughly chopped
1 cup unbleached all-purpose flour, plus more for rolling
1/3 cup unsweetened cocoa powder
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
2 tablespoons unsalted butter, cut into small pieces, at room temperature
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
2 large eggs
1 large egg yolk
2 teaspoons Coffee Extract (recipe follows)
3/4 teaspoon pure vanilla extract
1/2 cup semisweet chocolate chips

This dough is very sticky, so use ample flour on your work surface and hands when rolling it out.

Preheat the oven to 350 F. Line a baking sheet with parchment paper.
Spread the walnuts in a single layer on a second baking sheet. Toast them in the oven, stirring occasionally, until they are lightly golden and fragrant, about 5 minutes. Remove from the heat and cool the sheet on a wire rack. Keep the oven on.

In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, cocoa powder, brown sugar, granulated sugar, butter, baking soda, and salt. Beat on low speed until the ingredients are well combined and no butter pieces are visible, about 4 minutes.

In a medium bowl, whisk together the eggs, egg yolk, coffee extract, and vanilla. Add the mixture to the flour mixture and beat on low speed to combine. Add the cooled nuts and the chocolate chips, and beat just to combine.

Turn out the dough onto a generously floured work surface and divide it in half. Shape each portion into a 16 x 2-inch log, and transfer them to the prepared baking sheet, spacing them about 3 inches apart.

Bake, rotating the sheet halfway through, until the logs are firm to the touch, about 20 minutes. Transfer the logs, still on the parchment paper, to a wire rack and let cool slightly, about 5 minutes.
Reduce the oven temperature to 250 F.

Transfer the warm logs to a cutting board. Using a serrated knife, cut the logs on the diagonal into 1/3-inch-thick slices. Arrange the slices, cut side up, on the baking sheet. Bake until the biscotti are dry and firm to the touch, about 1 hour. Remove the baking sheet from the oven and let the sheet of biscotti cool completely on the rack.

Coffee Extract
1/4 cup hot water
One 2-ounce jar instant espresso powder, preferably Medaglia D'Oro
Slowly stir the hot water directly into the jar of espresso powder. Cover the jar with the lid, close the lid tightly, and shake well to combine. Use immediately or keep in a dark cupboard at room temperature for up to 6 months.

Variations on Biscotti Recipe:

Chocolate-Dipped Chocolate Walnut Biscotti

Bake the biscotti, omitting the chocolate chips. Melt and temper 12 ounces semisweet chocolate. Dip one side, or one end, of each cookie into the chocolate. Scrape off any excess chocolate on the edge of the bowl. Place the biscotti, dipped side down, on a parchment-covered baking sheet. Let the chocolate set at room temperature, about 5 minutes. The biscotti can be kept in an airtight container for up to 3 weeks.

TO TRY: Coffee Froyo (Jeni's Base)

Makes 1/2 quart

Ingredients

1. 1/2 cup strongly brewed coffee
2. 1/2 of one 1/4-ounce package unflavored powdered gelatin
3. 1/3 cup plus 3 tablespoons sugar
4. 1/8 cup light corn syrup
5. 1 cups plain skim-milk yogurt
6. 1/4 cup heavy cream

Directions

1. Fill a large bowl with ice water. Pour 2 tablespoons of the coffee into a small bowl. Sprinkle the gelatin over the coffee and let stand for 5 minutes.
2. Meanwhile, in a small saucepan, whisk the remaining 6 tablespoons of coffee with 1/3 cup of the sugar and the corn syrup. Bring to a boil and cook over moderate heat until the sugar dissolves, 1 minute. Remove from the heat and stir in the coffee gelatin.
3. In a medium bowl, mix the yogurt warm coffee mixture, then whisk in the cream. Set the yogurt base in the ice water bath and let stand, stirring occasionally, until cold, 20 minutes.
4. Pour the coffee yogurt into an ice cream maker and freeze according to the manufacturer’s instructions.
5. Mix-in the dessert the last few minutes of churning. Press a sheet of plastic wrap directly onto the surface and close with an airtight lid. Freeze until firm, about 4 hours.

Mix-in: brownies, chocolate chips?

TO TRY: Momofuku Kalbi Marinated Hanger Steak

Hanger Steak:
2 c apple juice
1/2 c light soy sauce
1/2 yellow onion, thinly sliced
5-6 garlic cloves, thinly sliced
1 tsp sesame oil
1 tsp fresly ground black pepper
Four 8 oz hanger steaks

1. Make the marinade: combine all of the ingredients in al arge freezer back and mix to combine. Add the steaks and marinate for 24 hours.
2. Grill for 6-10 minutes total for medium rare, let them rest for at least 5 minutes.
3. Cut against the grain.

For ssam: serve with rice on bibb lettuce with Maldon and sauces

Ginger Scallion Sauce:
2.5 c thinly sliced scallions (1-2 large bunches)
1/2 c finely mined peeled fresh ginger
1/4 c neutral oil
1.5 tsp light soy sauce
3/4 tsp sherry vinegar
3/4 tsp kosher salt or more to taste.

Carrot Cake Cupcakes

Carrot Cake with Maple Cream Cheese Frosting

I like to grate the carrots by hand — actually, that’s a lie, I don’t enjoy it one bit — because I want it very finely grated for a soft batter. The food processor works, too, but the pieces are a bit thicker.

Source: http://smittenkitchen.com/2008/12/carrot-cake-with-maple-cream-cheese-frosting/

Makes 24 cupcakes (or one two-layer cake, instructions at end)

2 cups (9 oz) all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
2 cups (14 oz) sugar
3/4* cups canola oil
4 large eggs
3 cups grated peeled carrots
1 cups coarsely chopped walnuts (optional)
1/2 cup raisins (optional)

Preheat oven to 350 F.

Line 24 cupcake molds with papers, or butter and flour them.

Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and raisins, if using them. Divide batter among cupcake molds, filling 3/4 of each.

Bake cupcakes 14 to 18 minutes, or until a tester inserted into the center of one comes out clean. Let cool in pans for five minutes or so, then transfer cakes to a cooling rack. Let cool completely before icing them.

To make a carrot layer cake: Butter two 9-inch-diameter cake pans instead of cupcake molds. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour. Divide the batter between the prepared pans, and bake the layers for about 40 minutes each, or until a tester inserted into center comes out clean. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.

Maple Cream Cheese Frosting

Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup

In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly.

The spazzy star decorations were created by putting the maple cream cheese frosting into a piping bag fitted with a large star tip and dolloping away. An extra layer of dollops were piped nearer to the center, to create a domed effect.

To assemble a carrot layer cake, frost the top of one cake, place the other cake on top. Frost the sides and top, swirling decoratively. Refrigerate the cake for 30 minutes to set up frosting.

For the layer cake scenario, you will probably have a bit of leftover frosting, which you can tint and use for decorating, or save to smear on gingersnaps. What, you don’t do that too?

Notes:

• Oil is cut back from 1 1/4 to 3/4. Do it!
  
• Cupcakes took longer to bake, about 22 minutes, but watch carefully at the end to not overbake.
• Consider making carrot cake sandwich cookies instead.
  

Lemon Bars

Source: http://blueridgebaker.blogspot.com/2010/01/very-tangy-lemon-bars.html

Very Tangy Lemon Bars

from Pure Dessert by Alice Medrich

For the Crust

8 tablespoons (1 stick) unsalted butter, melted

1/4 cup sugar

3/4 teaspoon vanilla extract

1/4 teaspoon salt

1 cup flour

For the Topping

1 cup + 2 tablespoons sugar

3 tablespoons unbleached white flour

3 large eggs

1 1/2 teaspoons finely grated lemon zest

1/2 cup fresh squeezed lemon juice, strained

Preheat oven to 350. Line the inside of an 8x8 baking pan with foil or parchment, or butter the inside of a 9 inch tart pan with a removable bottom.

To make the crust: In a medium-sized bowl, combine melted butter, sugar, vanilla and salt. Add the flour and mix until just incorporated. Spread the dough (it will be quite liquid) evenly in the bottom of the pan and bake for 25-30 minutes, or until the crust is evenly browned.

While the crust is baking, make the topping: Stir together sugar and flour. Whisk in the eggs. Add lemon juice and zest and stir until combined.

When the crust is baked (and still hot), pour in filling, turn oven down to 300, and bake for 20-20 minutes or until center no longer jiggles. Let cool completely in pan before slicing. Don't worry if the top comes out looking a little frothy. Gently blot it to reveal the zest. If you wish, dust with powdered sugar.

Blueberies and Cream Cookies

Source: http://www.marthastewart.com/recipe/blueberries-and-cream-cookies

Makes 30 Cookies

Milk Powder Crumbs

Ingredients

1/4 cup plus 1 tablespoon nonfat milk powder

2 tablespoons all-purpose flour

1 tablespoon cornstarch

1 1/2 teaspoons sugar

1/8 teaspoon salt

1 1/2 tablespoons unsalted butter, melted

1/4 cup white chocolate, melted

Directions

1. Preheat oven to 225 degrees. Line a baking sheet with parchment paper; set aside.

2. In a medium bowl, whisk together 2 tablespoons plus 1 1/2 teaspoons milk powder, flour, cornstarch, sugar, and salt. Stir in melted butter until well combined. Spread mixture on prepared baking sheet and transfer to oven. Bake until dried and crumbly, 8 to 10 minutes. Remove milk crumble from oven and let cool completely.

3. Transfer milk crumble to a large bowl and fold in remaining 2 tablespoons plus 1 1/2 teaspoons milk powder and white chocolate. Use immediately or transfer to an airtight container and keep refrigerated until ready to use.

Cookie Recipe

Ingredients

2 1/2 cups all-purpose flour

1/4 teaspoon baking powder

1/8 teaspoon baking soda

2 teaspoons salt

1 cup (8 ounces) Plugra European-style unsalted butter

1/2 cup plus 2 tablespoons granulated sugar

1/2 cup plus 2 tablespoons light-brown sugar

1/4 cup glucose (corn-syrup substitution)

1 large egg

1 1/2 cup dried blueberries

1/2 cup plus 1/3 cup Milk Crumbs

Directions

1. Line two baking sheets with parchment paper; set aside.

2. In a large bowl, mix together flour, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment mix together butter, sugars, and glucose until well combined. Add egg and mix until well combined.

3. Add flour mixture and mix until well combined. Add blueberries and milk crumbs and mix until well combined. Using an ice cream scoop about 2 1/8 inches in diameter, scoop dough into balls and place about 2 inches apart on prepared baking sheets.

4. Preheat oven to 375 degrees. Transfer baking sheets to refrigerator until dough is chilled, about 15 minutes. Transfer baking sheets to oven and bake, rotating pans halfway through baking, until cookies are golden brown and tops begin to crackle, about 15 minutes. Transfer cookies to a wire rack to cool.

David Lebovitz Pineapple Sorbet

Source: David Lebovitz The Perfect Scoop

Ingredients:
1/2 pineapple, pureed (about 2 cups)
8 Tbsp of sugar
1/2 c. water
2 Tbsp vodka

Mix and freeze in ice cream maker. WONDERFUL!

Baked Parmesan Garlic Chicken Wings

Source: http://blogs.discovery.com/tlc-steamy-kitchen/2010/01/baked-parmesan-garlic-chicken-wings.html

Serves 4

1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon ground cumin
1 teaspoon kosher or sea salt (1/2 tsp table salt)
2 1/2 pounds chicken wings
3 tablespoons extra-virgin olive oil (or melted butter)
2 tablespoons minced fresh basil
2 garlic cloves, finely minced
1/4 cup grated parmesan cheese
1/2 teaspoon seasoning salt (like Lawry's)
1 cup blue cheese dressing
1-2 teaspoons Dijon mustard (or to taste)

1. Preheat oven to 425F. In a small bowl, mix together the oregano, rosemary, cumin and salt. Lay the chicken wings on a baking sheet and season the chicken wings with this mixture.

2. Bake the chicken wings for 20-25 minutes. While the chicken is baking, mix together the oil, fresh basil, garlic, parmesan cheese and seasoning salt.

3. In a separate bowl, mix together the blue cheese dressing with the mustard (this is your dipping sauce)

3. When the chicken is cooked through, toss the wings with the garlic/cheese/butter sauce. Serve with the blue cheese/mustard dressing.

Notes:

• The seasoning makes more than enough, no need to double when doubling the amount of chicken wings, although the garlic/cheese/butter sauce should still be doubled.
• Definitely can cut back on the butter by at least 1/3.