Reciprocity for recipients of RECIPES

[Greg Nog]

The old recipe thread was at 21 pages, so here's a new one.

nonotyet was talking about homemade ice cream:

Ingredients:

2 Tbsp. Sugar

1 cup milk or half-and-half

½ tsp. Vanilla

6 Tbsp. Rock salt

1 pint-sized plastic zip bag

1 gallon-sized plastic zip bag

ice

 

How to concoct it:

   1. Fill the gallon-sized plastic zip bag half full with ice.  Add rock salt and seal.
   2. Pour sugar, milk/half-and-half, and vanilla into the pint-sized plastic zip bag and seal.
   3. Place the pint-sized zip bag into the gallon-sized zip bag and seal.
   4. Shake the bag for 5-7 minutes.
   5. Open the small zip bag and enjoy!

OH MY GOD I WANT TO MAKE THIS SO BAD

and I remembered that I've been wanting to try Salted Caramel Ice Cream.  Seems like a good weekend project.

Salted Caramel Ice Cream

3/4 cup plus ½ cup sugar
2 teaspoons light corn syrup
2 cups cream, preferably organic
2 cups whole milk
10 egg yolks
½ teaspoon fleur de sel, plus more for serving.

1. Place 3/4 cup sugar and the corn syrup in a heavy-bottomed saucepan. Do not stir. Cook over medium-high heat to a dark caramel, swirling as it begins to brown to distribute the sugar. Deglaze with the cream; then slowly add the milk. The caramel will harden. Bring to a boil, then simmer, stirring, just until the caramel has dissolved.

2. In a large bowl, whisk together the remaining sugar, yolks and fleur de sel. Whisk a little caramel cream into the egg mixture to temper, pour the egg mixture into the remaining caramel cream and mix. Strain the mixture through a fine-meshed sieve. Cool completely, preferably overnight, then freeze in an ice-cream maker.

[Bernard]

Ooh, yum. I like a little salty in my sweet, I think I'll try that one out.

[Greg Nog]

So I asked a gastronomically-minded co-worker of mine if she knew where to find Fleur de Sel around here, and she pointed me towards Gourmet Garage, which is right near my work.  What she did not tell me is that the place is full of amazing food, with plenty of unknown items on sale, and free samples all about. 

As a result of this trip, I not only picked up the Fleur de Sel I needed for the ice cream recipe above, but also a wedge of Morbier cheese, which I'd never even heard of before.  I was all intrigued by the dark ribbon in the middle; I figured it was mold or some such.  As it turns out, it's ash!

The bottom layer consists of the morning milk and the upper layer is made of the evening milk. The process was developed when secluded farmers couldn't make it to the village. There was not enough milk to fill the round molds so they would fill it halfway with the morning milk, sprinkle wood ash on top of the milk to keep a crust from forming, and then add the evening milk to top it off.

TWO TIMES OF MILKING, THIS SHIT IS CRAZY

I'm definitely gonna get a bottle of cheap Trader Joe's wine on the way home, and dinner shall be wine and cheese whilst I do some cooking.

[SPACERACE]

i've eaten a lot of morbier and i've come to the firm conclusion that it tastes almost exactly like taint.

in a good way, kinda, but still.

[RoyBiggins]

I, uh...I....

Nope, I got nothin'.  You like some weird gourmet tastes, Boisse.  Though I did almost eat veal osso bucco the other day, remembering you loving it so much.  But I had a steak instead, and I do think I won.

[nonotyet]

but you also had antelope hot dog

[The_Tourist]

i think i can safely assume it was from hot dougs.

[coldforge]

morbier is delightful, son. it's got a whiff to it, though.

[Greg Nog]

but you also had antelope hot dog

I've only eaten its subsequent form, lope hot dog.

I'm excited about the taint-cheese!  I guess I'll pair it with a strong and spicy red!

[SPACERACE]

the taint-smell is disproportionately strong for the taste, but it certainly doesn't lack in flavor.

[RoyBiggins]

My antelope dog was from hot dougs, and it was really good.  I'm just sayin', I'm not faint of heart, but eating taint, and to a lesser extent, knuckle just makes me a little squeamish.  Actually, the knuckle doesn't make me squeamish now.  And I could probably eat a taint, but not one that just tasted like taint.

[RoyBiggins]

Also at Hot Dougs, I had a crawfish and pork sausage with remoulade and some other sort of rich shaved cheese on it.  That place is awesome.

http://www.hotdougs.com/specials.htm

I mean, just look at that stuff.

[The_Tourist]

biggins - next time you're at hot dougs look for the letter framed on the wall by the bathroom written in the little kid handwriting with the picture glued to it. that was from my old coworker.

i miss that place. especially the trading of cd's for lunch.

[SPACERACE]

some other sort of rich shaved cheese

is it wrong that this made me want to post a picture of nicole ritchie or an analogue?

[YojimboMonkey]

Hot Dougs

If I drive or bike past that place and there's not a line out the door and around the corner, it's because they're closed.

I'd really REALLY like to try it sometime but damn.

[YojimboMonkey]

Also I'm pretty sure that's the place that on weekends has french fries available that are fried in duck fat

DUCK FAT FRIES Y'ALL

[The_Tourist]

If I drive or bike past that place and there's not a line out the door and around the corner, it's because they're closed.

I'd really REALLY like to try it sometime but damn.

bring whiskey for doug and you wont have to concern yourself with lines.

[RoyBiggins]

It's true.  This trip, I didn't get the duck fat fries.  I wanted to have a benchmark of the regular fries to compare them to.  The line-waiting was a pain in the ass, but if you're with good conversationalists, you'll be fine.

[SPACERACE]

Saucisson Alsacienne: Bacon Sausage with Crème Fraîche, Caramelized Onions and Saint Paulin Cheese
$7.00

Brandy-Infused Spanish Chorizo with Bacon-Garlic Mayonnaise and Smoked Gouda Cheese
$7.00

Spicy Jerk Pork Sausage with Caribbean Dijonnaise and Havarti-Dill Cheese
$7.00

yo, i just died

[RoyBiggins]

If I drive or bike past that place and there's not a line out the door and around the corner, it's because they're closed.

I'd really REALLY like to try it sometime but damn.

bring whiskey for doug and you wont have to concern yourself with lines.

That is interesting. Will he take this half pint of early times I've got in my desk?

[milesofsparks]

So I asked a gastronomically-minded co-worker of mine if she knew where to find Fleur de Sel around here, and she pointed me towards Gourmet Garage, which is right near my work.  What she did not tell me is that the place is full of amazing food, with plenty of unknown items on sale, and free samples all about. 

As a result of this trip, I not only picked up the Fleur de Sel I needed for the ice cream recipe above, but also a wedge of Morbier cheese, which I'd never even heard of before.  I was all intrigued by the dark ribbon in the middle; I figured it was mold or some such.  As it turns out, it's ash!

The bottom layer consists of the morning milk and the upper layer is made of the evening milk. The process was developed when secluded farmers couldn't make it to the village. There was not enough milk to fill the round molds so they would fill it halfway with the morning milk, sprinkle wood ash on top of the milk to keep a crust from forming, and then add the evening milk to top it off.

TWO TIMES OF MILKING, THIS SHIT IS CRAZY

I'm definitely gonna get a bottle of cheap Trader Joe's wine on the way home, and dinner shall be wine and cheese whilst I do some cooking.

dude, you should have borrowed fleur de sel from me--I have two kinds.  also, I have an ice cream maker.  also, I eat lunch from the SoHo Gourmet Garage like twice a week.

[RoyBiggins]

I just internetted briefly and found out what fleur de sel is.  What two kinds are there?

[Greg Nog]

OMG MILES WHAT TIME ARE YOU GETTING OUT OF WORK AND CAN I BORROW YOUR ICE CREAM MAKER

[Aglaya]

Last night, we had Greek food.  Or at least the kind of Greek food that you can find in the frozen section of Trader Joe's, and having no prior experience with Greek food, I don't know how that compares.  Anyway, there was a spinach and cheese filo pie, which was the highlight of the meal for me.  There were also filo triangles with mushroom and a white wine sauce, which had a name starting with an m that I've forgotten, and were also good.  I cannot speak personallya bout the calamari, but they said it was pretty amazing for having been frozen.  We also made Greek potatoes, and I must say, I have been won over completely by lemony potatoes.

[FreddyKnuckles]

tonight I made halibut tacos

cut fish into strips

marinade in cumin/lime/oil/salty goodness

Bake

put in taco shell with cheese and spinach. 

consume.


I was also feeling like a nice little housewife today so I baked us up a Pecan Pie from scratch.  My mom has a pecan tree and she gave me a big bag of em, so I spent about a half hour shelling the little bastards. 

Corn syrup+butter+vanilla extract+eggs

I used a cooking light recipe which involved oatmeal!