Archive for October, 2010

In New York? Join me on Wednesday at Dylan’s Candy Bar & support a GREAT cause!

Ginger Ice Cream

Ingredients * 3 cups heavy cream * 1 cup whole milk * 1/4 cup grated fresh ginger * 1/2 teaspoon vanilla extract * 1/4 cup finely chopped crystallised ginger, more if, like me, you love it! * Pinch salt * 8 egg yolks * 3/4 cup sugar Directions In a large, heavy saucepan, combine the […]

Balsamic Braised Brussels with Pancetta

Adapted from Sunday Suppers at Lucques, by Smitten Kitchen. Serves 6 to 8 as a side 1 1/2 cups fresh bread crumbs (though I found I needed far less) 2 teaspoons thyme leaves 2 tablespoons extra virgin olive oil plus an extra glug or two for drizzling 4 tablespoons unsalted butter 2 pounds medium-sized brussels […]

Mashed Potatoes

Cook’s Illustrated’s Master Recipe 2 pounds potatoes, scrubbed (I used Yukon Golds) 8 tablespoons unsalted butter (1 stick, 4 ounces), melted 1 cup half-and-half , warmed 1 1/2 teaspoons table salt Ground black pepper Chives for garnish (optional) 1. Place potatoes in large saucepan and cover with 1 inch water. Bring to boil over high […]

Horseradish Cream

3/4 cup créme fraîche 1 tablespoon prepared horseradish Kosher salt and freshly ground black pepper Combine the créme fraîche and horseradish in a small bowl. Season with 1/4 teaspoon salt and pepper. Taste for balance and seasoning.

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