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Chocolate Chunk Ice Cream
Makes about 1 quart INGREDIENTS 3 egg yolks ¾ cup Castor (superfine) sugar 3 cups half and half 3/4 teaspoon Cremodan-30 emulsifier* ¼ teaspoon fine grain sea salt 1 teaspoon pure vanilla extract 2 tablespoons unsweetened cocoa powder 2 ounces semisweet chocolate, finely chopped Chocolate shavings and mint sprigs, for garnish, if desired. *Cremodan-30 emulsifier…
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One-Step Easy Yogurt
Makes 1 quart/ 0.9 liters INGREDIENTS 1 quart (0.9 liters) pasteurized whole milk* 1 tablespoon (15 ml) inulin powder 3 tablespoons (45 ml) prepared ‘starter’ yogurt (from your last batch or store-bought live culture yogurt) *Use a container of fresh, pasteurized, newly-opened milk to obviate the need to pre-scald the milk to kill other potentially…
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Squash Sformato
Yields 6 servings Courtesy of SousVide Supreme Culinary Specialist Madeline Fiori INGREDIENTS: For the Sous Vide Squash: 1 small butternut squash, peeled, deseeded and diced into 1 inch ( 2.5 cm) For the Squash Sformato: 2 cups (480 ml/454 g) Sous Vide cooked, pureed butternut squash 1 tablespoon (14 g) unsalted butter, room temperature, plus…
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Craig’s Potato Salad
Courtesy of Chef Craig Plainfield Serves 4 INGREDIENTS 4 eggs 4 cups Yukon gold potatoes, peeled and diced 1 cup (about 2 stalks) celery, trimmed and diced 3/4 cup (about 6) green onions, trimmed and diced 3/4 cup (about 1 ½) red or green bell peppers, stemmed, seeded, and diced ½ cup (about 8 slices)…
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Southwestern BBQ Burger
Courtesy of Burger Photo Contest Winner, Omar Franco Serves 2 INGREDIENTS For the burger ½ pound (228 g) pork butt or roast* 10 ounces (285 g) certified Angus ground chuck Salt and pepper to taste 2 ounces (60 ml) Sweet Baby Ray’s BBQ Sauce (or your favorite) 1 ounce (28.5 g) gorgonzola picante 2 fresh…