Tuesday, December 24, 2013

Chocolate Hazelnut Gelato

GELATO DI GIANDUIA RECIPE

  • Quick Glance
  •  35 M
  •  7 H
  •  Makes about 1 quart

INGREDIENTS

  • 3 cups skinned hazelnuts
  • 2 1/4 cups whole milk
  • 1 1/4 cups heavy cream
  • 3/4 cup granulated sugar

  • 6 large egg yolks
  • Pinch salt

  • 6 tablespoons unsweetened cocoa powder
  • 1 tablespoon Frangelico or other hazelnut liqueur
  • 2 teaspoons vanilla extract

DIRECTIONS

  • 1. Heat the oven to 350°F (176°C).
  • 2. Scatter the hazelnuts on a baking sheet and toast until deep golden brown, 10 to 15 minutes. Tip the hazelnuts onto a plate to cool.
  • 3. Measure 1 cup hazelnuts, coarsely chop them, and set aside. Finely grind the remaining 2 cups hazelnuts in a food processor. Pour the milk and cream into a saucepan and bring to a simmer over medium heat. Remove the pan from the heat, stir in the finely ground hazelnuts, and let steep for 1 hour.
  • 4. Strain the nut mixture through a fine-mesh sieve into another saucepan, pressing on the solids before discarding them. Add 1/2 cup sugar and bring to a simmer over medium heat, stirring until the sugar dissolves.


  • 5. Place the yolks, salt, and remaining 1/4 cup sugar in a medium bowl and whisk until thick and pale yellow. Whisk in the cocoa. Gradually ladle about 1 cup hot milk mixture into the yolk mixture, whisking constantly. Stir the warm yolk mixture into the hot milk in the saucepan. Reduce the heat to low and cook, stirring constantly, until the custard is thick enough to coat the back of the spoon and registers between 175°F (79°C) and 180°F (82°C) on an instant-read thermometer, 3 to 5 minutes.
  • 6. Strain the custard into a bowl. Add the liqueur and vanilla and set aside to cool, stirring frequently, until room temperature. Cover and refrigerate until completely chilled, about 4 hours. (This will keep in the refrigerator for up to 2 days.)
  • 7. Churn the custard in an ice cream maker, following the manufacturer’s directions. Just before the gelato has finished churning, add the reserved chopped hazelnuts, letting the paddle stir them in. Transfer the gelato to a container with a lid, cover, and freeze for a couple of hours or until it is just firm. Scoop at will.

Friday, March 22, 2013

Flan

http://www.theolereport.com/2012/03/almond-infused-flan/

Sunday, March 10, 2013

Creamy Cilantro Dressing


  • 1 bunch cilantro (about 1 cup packed)
  • 1 clove garlic
  • 3 tablespoons plain yogurt
  • 2 1/2 tablespoons olive oil
  • 1 teaspoon each honey, lime or lemon juice, and salt
  1. Place all ingredients in a food processor and pulse until smooth.
  2. Taste and adjust seasonings to your liking.  Add water depending on how thick you want the dressing to be.

Thursday, March 7, 2013

Teresa's Chicken Soup (Almost)

  • 3 (15 oz) cans black beans, rinsed and drained
  • 3 1/2 cups low sodium chicken broth
  • 2 14.5 cans diced tomatoes
  • 1 7 oz can green chilies
  • 1 red bell pepper, chopped
  • 1 small to medium onion, chopped
  • 3-4 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1/4 tsp oregano
  • Dash of cayenne pepper (to taste)
  • Salt (to taste)
  • Rotisserie chicken, shredded
  • 1/2 cup chopped cilantro, divided
  • 2 medium scallions, diced
  • cut limes, for serving 
  • 1 medium haas avocado, sliced
  • sour cream or plain yogurt, for serving (optional)
Saute red pepper and onions in olive oil until soft, adding garlic when almost soft. Take one can of beans and puree with 2 cups of the chicken broth. Add the puree and the remainder of the beans and chicken broth along with tomatoes, diced green chiles, spices, chicken, and 1/4 cup of the cilantro. Simmer until peppers are soft and flavors have blended, 30-45 min.

Optional: Add cooked white rice when serving.