Stop Screaming for Ice Cream and Start Making Some

With the Fourth of July holiday right around the corner, I decided to rerun this video recipe for vanilla ice cream that I did last year. An abbreviated version of the original post follows...

When it came to choosing a flavor, I decided to do vanilla, as it really is the king of ice creams (sorry chocolate). No other flavor makes milk taste milkier, or cream taste creamier.

When I do vanilla ice cream, I prefer the old fashion "American," or "Philadelphia-style" which doesn't contain any eggs, as does the more popular French vanilla. While this style of ice cream is certainly not as rich, in my opinion that sacrifice is rewarded with a brighter, more pronounced vanilla flavor.

I also use a combination of milk and cream, which is obviously much lighter than the traditional all cream versions. You can experiment with different proportions to find your "perfect scoop."

The Cuisinart ice cream maker pictured here is the one I use, and highly recommend. It's relatively inexpensive, and will provide many years of homemade ice cream and other frozen desserts. The great thing about this model is that the "bucket" is kept in the freezer, and is ready any time you are. Enjoy!




Ingredients:
3/4 cup sugar
1 cup cream
2 1/4 cup milk
2 tsp pure vanilla extract

Ice Cream Photo (c) Flickr user Yogma

Richard "Don't Call Me a Molecular Gastronomist" Blais' Toasted Sesame and Root Beer Glazed Lamb

One of the most interesting demos I attended at the Food & Wine Classic, starred Top Chef contestant Richard Blais, who partnered with McCormick for a "Flavor Forecast 2009." The theme was new spice/flavor trends, and our morning started off with one such combo; a smoked paprika and agave nectar margarita.

Note to anyone planning an early morning cooking demo: start with a strong margarita. As we sipped the spicy, yet delicious breakfast-of-tequila-loving champions, Blais went on to describe the dish he was preparing. We were about to taste lamb ribs braised with root beer and toasted sesame.

As he explained his thought process for matching these ingredients, and the cooking methods he uses in his kitchen to achieve the best results, he made it clear he does not like the term "molecular gastronomist." He said it sounds soulless, and too clinical. Fair enough.

He then went on to use the term at least a half-dozen times during the demo. I'm not sure if this was done tongue-in-cheek, or if there just isn’t a decent term that's synonymous, but either way, I was amused.

This video recipe is my version of the spiky-haired chef's dish. I used easy-to-find lamb shoulder chop steaks instead of Colorado lamb ribs, which were quite delicious, but maybe a bit hard to track down.

As far as the root beer and toasted sesame glaze goes, when I first heard it, I have to admit it didn't strike me as a great combination, but at the end of the demo, as I sat eating the tender lamb with the sweet, aromatic, nutty sauce, I was a believer.

As if the lamb, root beer, and toasted sesame combination wasn't different enough, Blais served it with a coleslaw ice cream. That's right, he used the sweet, tangy juices from a traditional coleslaw recipe, and with the help of liquid nitrogen, he created a surprisingly delicious frozen side dish.

I'll try and figure out how to make it without the chemistry set, since I'd love to show you that video recipe also. It was a strange and wonderful combination. Enjoy!



Ingredients:
1 tbsp vegetable oil
6 large lamb shoulder blade chops, about 3 to 3 1/2 pounds
1 bottle (12 ounces) good quality root beer
1/4 cup reduced sodium soy sauce
1/4 cup honey
1/4 cup toasted sesame seed
2 teaspoons smoked paprika
1/2 teaspoon chipotle
1/2 tablespoon dried rosemary, crushed
1/2 cup water
additional toasted sesame seeds to garnish
1/4 cup finely chopped green onions

I Could Live on Bread Alone (If it was Aioli Garlic Bread!)

As promised, here's an easy, beautiful, and delicious garlic bread recipe featuring the homemade aioli I showed you a couple days ago. If you think about it, there's really no such thing as "leftover" aioli; just aioli you just haven’t used yet.

I've already sung the praises of aioli's versatile and promiscuous nature. Hooking-up (do people still say that?) with all kinds of savory ingredients is just what it does. When applied to some bread, and baked crisp with a pinch of cheese, this garlicky spread really shows it's more than just an easy cold sauce.

I mentioned it in the video recipe, but I'll repeat it here; this is not an overpowering, intense garlic experience. Since the garlic is pulverized in the sauce, when it bakes it cooks very quickly, and the sharp, peppery flavors turn soft and sweet.

If you want a more traditional garlic bread flavor, simply add some chopped garlic to the spread. The other issue here is butter, or lack there of. I like butter, I like it a lot, but when it comes to garlic bread, I'm an olive oil kind of guy.

I don't think you'll miss the butter since the egg yolk in the aioli gives it a beautiful buttery color, and adds a nice, subtle richness.

Make some aioli, use it for a few days, and then get some bread and give this try. Crisp green salad sold separately. Enjoy!



Ingredients:
French bread
aioli
grated Parmesan Reggiano
fresh Italian parsley

As the Night Falls at the Chateau de Grey Goose

The media cannot live on heritage breed meats and sustainably farmed vegetables alone. While I was primarily in Aspen to collect and share content regarding the all-star line-up of chefs, and their dizzying array of food, it was a perfectly made cocktail that may have left me with my most enduring taste memory.

The cocktail was called As the Night Falls, and was being served exclusively at Chateau de Grey Goose, Grey Goose Vodka's beautiful Aspen lair. I was invited to a cocktail party to meet its creator, François Thibault (pictured here with Dimi Lezinska, left), and taste the intriguingly named concoction.

In the spirit of full-disclosure, let me say that I'm not a vodka drinker, nor do I regularly frequent cocktail parties. My wardrobe and personal style pair much more naturally with beer, but as I stood in front of the marble bar watching my As the Night Falls being muddled, measured and mixed, I was getting genuinely excited to taste this drink.

It was love at first sip – a delicious combination of Grey Goose L'Orange vodka, fresh grapefruit juice, and an exotic spice blend, including ginger and pink peppercorns. As I tipped the frosty glass for a second sip, François asked me what I thought.

It's moments like that where I really wish I spoke French, so I could have given him a compliment worthy of this brilliant formula – but I don't, so I said, "it's really good, I like it." Stupid English.

Happily, Grey Goose was mixing drinks at events and parties throughout the Food & Wine Classic, and thanks to my As the Night Falls experience, I consumed not a single beer. Thanks to François, and his French vodka, I had become a cocktail party guy.

Anyway, below I've included the recipe for the As the Night Falls, as well as another cocktail I had a few of (five), called the Pear Flower. I don’t know if I'll be running out to buy the box set of Sex in the City anytime soon, but thanks to Grey Goose and François, I have decided to expand my drinking horizons.

If you have any questions you can check out Grey Goose's website site which has lots of recipes and information. Enjoy!

Grey Goose L'Orange As the Night Falls

2 parts Grey Goose L’Orange Flavored Vodka
1 part white grapefruit juice
2 coriander (cilantro) leaves
7 red peppercorns
1 1/2 tsp white sugar
Small piece of ginger
whole star anise to garnish

Add the peppercorns, ginger, and cilantro to the bottom a cocktail shaker. Muddle slightly (means to crush a bit with a blunt wooden dowel) to release the flavors in the spices. Fill the shaker with ice and add the rest of the ingredients. Cover and shake vigorously. Double strain into chilled coupette or martini glasses. Present a whole star anise floated on top to garnish. Learn French (optional).


Pear Flower

1 1/2 parts Grey Goose La Poire Flavored Vodka
1/2 part St. Germain® Elderflower Liqueur
3/4 parts freshly squeezed grapefruit juice
1/3 part freshly squeezed lemon juice
1/3 part sugar syrup
very fine granulated sugar

Rub a lemon wedge around the rim of a cocktail glass. Roll the moistened glass in the sugar. In a cocktail shaker, combine all ingredients. Shake well and double strain into a chilled martini glass. Garnish with a pink grapefruit zest.

Is Aioli the Greatest Sauce Recipe Ever?

As I watched Iron Chef Michael Symon whisk together a simple aioli during his pork demo I attended in Aspen, I was thinking, what savory ingredient (besides cheese) isn't great with aioli?

I couldn’t come up with anything. Whether you're talking about meats, vegetables, starches, or breads – everything tastes great with aioli.

I've done a few versions of aioli on the site before, but never a minimalist, special equipment-free recipe like this. Of course, a true aioli is made with a mortar and pestle, but not everyone has one, and sure you can use a blender, but is there anything more annoying to clean (besides a garlic press as the Iron Chef pointed out during his demo)?

Do yourself a huge favor and take 10 minutes this week to make a little ramekin of this aioli. Then, start spreading and dipping your way up and down the food pyramid. You will discover you can turn a turkey sandwich into a [expletive deleted] great turkey sandwich, a roasted potato becomes the highlight of your day, and a carrot stick is transformed into an incredibly effective endorphin delivery system.

By the way, I'll warn you in advance that I won't spend time answering comments and questions about using raw egg yolks. I've covering that in several other posts, including my homemade mayo video recipe. If you are concerned, google the subject and you'll get millions of pages on the subject.

Rachael Ray has a better chance of winning a James Beard Chef of the Year award than you have getting sick from making this recipe. Enjoy!



Ingredients:
1 clove garlic
kosher salt
1 egg yolk
2 tsp lemon juice
1/2 cup olive oil

Aspen Food and Wine Update: Top Chef Champs Rock the Welcome Reception

I just posted a recap of the Welcome Reception I attended last night at the St. Regis Hotel in Aspen. The food was prepared by four previous winners from Top Chef. Harold Dieterle, Ilan Hall, Stephanie Izard, and Hosea Rosenberg eachhad their own station from which to showcase one of their dishes.

Here are the four dishes they did, and you can read all about it on my American Food site on About.com. Enjoy!

What Happens When a Toasty Corn Salad Meets a Creamy Italian Dressing?

Simple deliciousness, that's what. This corn salad recipe is one of my favorite summer side dishes. It's a perfect complement to just about any meat you pull off the grill, and can be dressed in countless ways.

This time, since I had just made and filmed a light, creamy Italian dressing, I decided to try this particular combo, and it was wonderful. The garlicky tang of the mayo-spiked vinaigrette balancing the sweetness of the corn like we all knew it would.

By the way, there is nothing wrong with using frozen (great quality, preferably organic) corn. I love fresh vegetables, and use them 95% of the time, but every good chef has a bag of sweet peas, and bag of corn in the freezer.

Of course this salad would be amazing with freshly shaved corn right off the stalk in August, but we don't always have the time or energy, and in that case, this recipe will do just fine.

Special thanks to Michele's friend Robert, who provided the wild boar you see pictured on the finished plate. As luck would have it, we received this much appreciated gift right before the Cochon555 event, so not only did I taste dozens of pork dishes that night, for our lunch before the pig fest we ate… wild pork!

It was awesome! I can't wait until wild pig is regularly available in the meat case at your local markets. The taste of this meat, how pork used to taste (or so I've heard), is so much richer, meatier, and flavorful, there's no comparison. Enjoy!



Ingredients:
1 lb frozen sweet corn
1 cup diced roasted red peppers
5-6 basil leaves, chiffonade
cayenne, salt and fresh ground black pepper to taste

For the dressing:
1/2 cup mayo
1/4 cup red wine vinegar
1/4 cup olive oil
1 clove crushed garlic
1/4 tsp dried Italian herbs
1/2 tsp sugar
1/2 tsp freshly ground black pepper
1/4 tsp salt
2 tsp water

A Tuesday Tease Times Two

I take off tomorrow, but will be posting a video for, not one, but two delicious recipes. Pictured here is one of my favorite summer side dishes, a toasted corn salad, which is dressed with a very light, but extremely flavorful creamy Italian dressing. Stay tuned to watch both recipes!

Chef Peter McNee Crowned "Prince of Porc" at Cochon555

I'm furiously working away, getting everything in order for the big trip to Aspen for the Food and Wine Classic, but yesterday I attended the San Francisco stop of Cochon555, and even though time is short, I wanted to give you a little video recap of the porkilicious proceedings.

Thanks to Taste Network for putting on such a fun event, and for helping support the effort to raise awareness about heritage breed pigs. All five chefs did an amazing job honoring the meat with creative preparations using every inch of the animal, literally.

Peter McNee, from Poggio Trattoria, was declared "Prince of Porc" by a combined vote from a panel of judges, as well as a poll of the guests. Any of the chefs could have won, and all together, according to my count, there were over 60 separate pork preparations!

Since foodies can not live by pork alone, there was also a great selection of wine by Krupp Brothers, Hirsch Vineyards, Elk Cove Winery, Arcadian Winery, K Vintners/ Charles Smith's Wines, Chase Cellars and (my favorite) Ghost Horse World.

My friends from Foodbuzz were one of the sponsors, so thanks to them as always (see you guys in Aspen!). I like I said, I just don’t have time for a full, detailed bite-by-bite account, but nevertheless, I hope you enjoy this quickly thrown-together video recap. Enjoy!

A Simple Italian Omelette – It's What I Had for Breakfast

I know some of you enjoy the occasional "What I Had for Breakfast" post and photo, so I thought I would do a quick video version of my breakfast this morning. I made a very simple, very thin Italian omelette, filled with goat cheese and chives.

I'm calling this an "Italian" omelette for a couple reasons. First, I used olive oil instead of butter, and secondly, I cooked the eggs quickly, in a hot pan, letting them get a little golden-brown. The traditional French omelettes are thicker, and cooked much more gently.

Anyway, this is just a quick, simple video recipe that shows a nice technique for lifting the edges and letting the raw egg run underneath. This helps cook the omelette faster and also gives it a nice texture. Enjoy!



UPDATE: What They Had for Breakfast
This is from iliea (the cheese girl) who wrote, "just thought you might be interested in what i had for breakfst too. this is a picture of frog hollow peaches, blueberries from the Ferry bldg farmers market, topped with Strauss Creamery whole milk yogurt, and finished with Snyders Farm oak wildflower honey. Oh, so good."

Thanks, Iliea!

Rhubarb Crisp – Worth Fighting For

While I was making this delicious rhubarb crisp, I had the baseball game on in the background. As I sliced the beautifully colored stalks, I wondered why, in old-school baseball lexicon, a fight between the two teams on the diamond became known as a "rhubarb?"

I would be lying if I told you I've spent a lot of time searching for an answer, but a couple times a season I'll hear the broadcaster use the term, and I'll wonder to myself, "why rhubarb?" If you know, please pass it along so I can check this off my list of useless mysteries to solve before I die.

It's on there along with, "where are all the baby pigeons?" and "why doesn't San Francisco have any good radio stations?"

If you've never tried rhubarb before, this is the recipe for you. The sweet, crisp topping taking the edge off the tart, tangy fruit – both benefiting from a creamy scoop of vanilla ice cream – this is a great, old-fashion American dessert.

I don't know why such a great ingredient is so under-used, sure the leaves are poisonous, but that doesn't stop us from eating other foods. I think we have a tough time with fruits you can't eat raw. You can’t snap off a rib of rhubarb in the garden and chomp away while watering the roses.

Who knows? But, what I do know is if you're looking for a great summery dessert that's supper easy, and a little unusual, you'll want to give this a try. Just make sure you make enough to go around.

You don’t want your guests getting into a fight over the last piece. Nothing wrecks a nice relaxing summer meal like a rhubarb rhubarb. Enjoy!



Ingredients:
3 large ribs rhubarb, diced (about 4 cups)
1 cup fresh strawberries, halved
1/2 cup white sugar
1 tbsp lemon juice
1 tsp lemon zest
For the topping:
1/2 cup brown sugar
1/2 cup whole wheat, or all-purpose flour
1/2 cup oatmeal
1/4 tsp salt
dash of cinnamon
4 tbsp cold butter, diced
vanilla ice cream

Cooking Grass-Fed Beef: Episode 1 – Top Round "London Broil"

This video recipe for a London broil is the first in the series of videos I mentioned last week, focusing on cooking various cuts of grass-fed beef. In this recipe, using beef from Normanton Farm's, I focus on the main challenge to using this product – its very low fat content.

Statistics vary, but Grass-fed beef has about half the fat of conventionally raised beef. It's this low-fat content, along with high levels of Omega-3's that makes eating grass-fed beef so nutritionally advantageous.

Because of the lower fat content, grass-fed beef has the reputation for being tougher and drier that regular beef. It is if you don’t handle it properly, which is the whole purpose of these videos. Generally, grass-fed beef cooks faster, probably 25% faster, so it's important to use a thermometer to check for doneness, and not rely solely on time and feel.

For this top round roast, a really flavorful, but very lean cut, there are two great options: a quick, hot, dry cooking method, served medium-rare – or a long, slow, braising method you'll see in the sauce video. Anyway, enough background info, on to the recipe!

The "London broil" has to be one of the most confusing recipes ever. Despite the name, it's not a dish that originated in London. They've never heard of it. It's like asking where to buy fortune cookies in China. It first appeared in America in the 1930's, although where, no one knows for sure.

Adding to the culinary haze is the fact butchers sell "London Broil" as a cut of meat, which it isn’t - it's simply a method for cooking a thick, often tough piece of beef. When you buy a London broil, you could be getting top round, rump roast, flank steak, sirloin, or any number of other cuts.

Mysterious origins and poor terminology aside, it is a very nice way to cook this piece of beef. The meat first gets a marinade, and is then broiled medium-rare, before being sliced thin, and served with the natural juices. By the way, you can also cook this recipe on the grill, or in a pan, as long as you keep it medium-rare. Enjoy!



Ingredients:
grass-fed top round roast
1/4 cup balsamic vinegar
3 tbsp olive oil
4 cloves sliced garlic
1 tbsp freshly ground black pepper
1 tsp dried Italian herbs
salt as needed

Penne Pasta with Vodka Sauce - Alcohol Will Make You and this Sauce More Interesting

Vodka sauce is a very interesting recipe for the simple fact that vodka doesn’t really have a flavor, yet when a small amount is added to a tomato sauce such interesting things happen.

If you believe such respected foodologists as Alton Brown, there are flavor compounds in tomatoes that are only liberated by alcohol, but is that really it? Is it possible there are things that happen when we combine certain ingredients that we simply don't understand, and never will?

This is a fairly typical vodka sauce recipe with one main exception – I use bacon instead of the traditional Italian pancetta. In case you don't know, pancetta and bacon are very similar, except pancetta is not smoked.

In this recipe I enjoy the subtle smokiness the bacon brings and I believe it adds a little extra richness to the dish, which allows me to dial back the cream content. I'm not a big fan of the cream-laden, pale-pink vodka sauces you see sometimes.

One thing with this penne recipe that may seem odd is that I don’t add garlic. There's some garlic in the marinara sauce I use, but I don’t add additional minced garlic at the beginning, as one would assume I might. I just like the taste of this sauce without that "extra" flavor. I can’t really explain why, other than to say just because.

If you've never made this before and want some delicious homework, I suggest trying a version with bacon and then one with the classic pancetta. I'd love to hear what you think of the differences. Enjoy!

Ingredients:
1 14.5-oz box Barilla multigrain penne pasta
1 tbsp olive oil
4 oz chopped bacon or pancetta
1/2 cup vodka
1 small spring fresh rosemary, whole
1/2 cup heavy cream
3 cups prepared tomato/pasta sauce
3/4 cup water
salt and fresh ground black pepper to taste
1/2 cup freshly grated Parmesan cheese

Almost Fat-Free Yogurt-Based Potato Salad Gets Mixed Reviews

I don't remember if I've told you this before or not, but potato salad is the first food I can remember eating. Since it was my first culinary memory I am very particular about how I like my potato salad made. Basically, there's my mom's recipe - which is perfect - and every other version.

So while I usually don't stray from what I consider "real" potato salad, once in a while I will mix it up and try something new. One variation I like is potato salad made with a sour cream dressing, which was the inspiration for this yogurt-based green onion potato salad.

There are many recipes that use non-fat plain yogurt in place of sour cream. The tangy taste and texture are similar, and while the missing fat content is clearly noticeable, in many cases it does work, especially for things like cold sauces and dressings.

In this case I will call the results mixed. I thought it was a perfectly decent potato salad when I first served it, room temperature, with some grilled chicken. However, the next day, after it was refrigerated over night, I felt the yogurt flavor had taken over and I didn't enjoy it as much.

Michele, on the other hand, enjoyed it room temp and cold, and thought it was a very good side dish considering the very low fat content. This is one of those recipes I'll be anxious to hear your opinions on. Enjoy!



2 tbsp olive oil
1 bunch green onions, divided
3 cloves minced garlic
2 lbs red potatoes
salt, cayenne, freshly ground black pepper to taste
3/4 cup plain yogurt


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Grilled Lamb Steaks with Minted Honey Sherry Vinaigrette - Culinary Cross-Dressing

Imagine the disappointment of someone who arrived on this page by googling "Cross-Dressing." Sorry, but the cross-dressing I'm referring to is using salad dressings to sauce meats. By the way, yes, that skirt does make your butt look big.

Using vinaigrette as a sauce for grilled meats is one of my favorite "cheats" of all time. They take minutes to whisk together, there's absolutely no culinary finesse required, and the combinations of oils, vinegars, and flavorings are limitless.

This grilled lamb steaks recipe was filmed over the Memorial Day weekend, but I just got around to editing it together. As I cut up the 15 minutes of raw footage into a somewhat presentable 4 minutes video recipe clip, my mouth was watering as I remembered the smoky, juicy lamb mingling with the minty, sweet, and tangy vinaigrette.

When I post these types of recipes, it's my hope that it serves as an inspiration to experiment with the concept, more so than that just to have you follow the steps. How about balsamic vinaigrette on some grilled skirt steak? Maybe mustard dressing on some pork chops? How could grilled chicken drizzled with Greek dressing and feta not be awesome?

So watch this video, and daydream-up some combinations (instead of concentrating on work today), and then get out to the grill this weekend to see if it works. If it doesn’t, I'll take the blame. Enjoy!



Ingredients:
4 lamb steaks (cut from the leg, about 1 1/2 inch thick)
2 tbsp plain yogurt
1 tbsp olive oil
4 cloves chopped garlic
1 tsp ground cumin
1 tsp fresh ground black pepper
1 bunch fresh tarragon, torn
1/2 bunch fresh mint, torn
salt as needed
For the vinaigrette:
2 tbsp honey
3 tbsp sherry vinegar
1/4 cup olive oil
2 tbsp fresh mint, chopped
salt and fresh ground black pepper to taste