Oh yeah, that's right, I'm the one who has been gone. Let me see if I can give you some excuses for the reason I've been away...
1. Crazy Busy...
2. Baseball, Soccer, Baseball, Soccer...
3. Farmer In The Dell... (I was a farmer for a day...using a hand plow and explaining the importance of corn in the pioneer days)
4. I Only Have One Computer & 4 Kids... (Reports and Finals... You Do The Math)
5. I Haven't Cooked All Week Because Of Reasons 1 through 4... So Much For Having A Food Blog
...or for a alternate title
6. Wait! I Have A Food Blog?!
I cried before the wedding when I saw my Dad in his tux which almost made him cry... so much for being Evil Chef Mom...
I ate fast food 3 times this week... other than that, it was leftovers. Not. Good.
Please forgive me for I have sinned.
Cherry Gelato (Gourmet Magazine June 2008)
1/2 vanilla bean, halved lengthwise
3 1/2 cups whole milk
1/2 cup turbinado sugar such as Sugar in the Raw
2 Tbsp cornstarch
1/2 lb bing cherries (1 1/2 cups; do not substitute frozen), pitted
2 Tbsp turbinado sugar
1 tsp pure almond extract
1 tsp pure vanilla extract
Make gelato: Scrape seeds from vanilla bean with tip of a paring knife into a small heavy saucepan. Add milk and a pinch of salt and bring just to a boil, then remove from heat. Meanwhile, whisk together sugar and cornstarch, then add 1/2 cup hot milk, whisking until smooth. Whisk into milk in saucepan. Bring to a simmer, whisking, then simmer, whisking, 3 minutes (mixture will be thick). Immediately pour through a fine-mesh sieve into a metal bowl set in an ice bath. Cool to room temperature, stirring occasionally, about 10 minutes.
Remove from ice bath and chill, covered, 1 hour.
Prepare cherries: Pulse cherries, sugar, and extracts in a food processor until finely chopped, then chill, covered, 1 hour.
Make ice cream: Stir cherries with their juices into gelato mixture and freeze in ice cream maker. Transfer to an airtight container and put in freezer to harden, at least 2 hours.
Tasting Notes: If you added some chocolate chips or chunks, I swear this would have tasted just like Ben & Jerry's Cherry Garcia. It was good but I wanted a more true cherry flavor and I think to do that, you would need to add another 1/2 cup of cherries and only add about 1/2 teaspoon of almond extract.
*update: I added two cups of pureed cherries and only 1/2 teaspoon of almond extract. I also strained the puree before adding it to the ice cream mixture. So much better. A true cherry taste.
Me want cookies!!!!
Remember this one time at band camp, when I went to Point Reyes and I told you I had a cookie recipe for you? I'm sure you've been waiting with baited breath, haven't you? But then ECM just upped and left you hanging.
After having these cookies here, I just had to make them. While these cookies aren't exactly the same, they are pretty darn close. I'm thinking I might have to call them up and see if they will share their recipe.
Chocolate Chip, Pecan, Coconut Bars: (adapted from a couple different recipes)
2 1/4 cups unsifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla
2 cups semi-sweet chocolate chips
1 cup whole pecans, do not chop them! I swear this is what made them such a stand out.
3 good sized handfuls of shredded sweetened coconut (Me, measure? Come on now, this is me we are talking about. )
Preheat oven to 375ºF. In a small bowl combine flour, baking soda and salt; set aside. In a large bowl cream butter, sugar and brown sugar until light. Beat in eggs and vanilla until smooth. Gradually add flour mixture until combined. Stir in chips and pecans. Spread evenly into greased 10x15x1-inch pan. Bake at 375ºF for 20-25 minutes. Cool before cutting into bars.
Tasting Notes: Yummy, yummy in my tummy! Especially warm with a glass of cold milk.
Now that I have posted two recipes and you got your Evil Chef Mom fix, do you forgive me? All three of my readers...
Wedding pictures tomorrow and sous chef numero uno's crazy idea.