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Homemade Nutella Frozen Yogurt

Le 17 août 2015, 10:38 dans Humeurs 0


Recipe adapted from Max Falkowitz of Serious Eats .


Makes 1 quart

2 cups full-fat plain yogurt
1 cup full-fat Greek yogurt
3/4 cup Nutella
1/2 cup sugar
1/4 teaspoon kosher salt

Combine all of the ingredients in a blender and blend until smooth (you don't want big lumps of Nutella).

Chill the mixture until it's 45° F or cooler. You can use an ice bath to expedite this process.

Churn in the ice cream machine according to the manufacturer's instructions. Eat right away as soft serve or transfer to an airtight container and freeze for at least 4 to 5 additional hours, until hard enough to scoop.

Double Chocolate Espresso Cookies

Le 10 juillet 2015, 06:12 dans Humeurs 0


Author Notes: I love the way coffee enhances the flavor of chocolate, which is why I started doctoring up my favorite chocolate cookies with espresso powder. These cookies are not for the faint of heart, they are decadent and rich, and best accompanied with a glass of milk.

Two warnings about these cookies: don't give them to young children before bedtime and don't leave them lying around (if you want any left for yourself). These cookies are crisp on the edges and chewy in the middle with pockets of soft chocolate. The espresso powder, as KelseyTheNaptimeChef notes, amplifies the chocolate, but not the sweetness, making it a grown-up cookie dermes. When making any cookies, make sure to cream the butter really well -- this aerates the cookies and integrates the sugar -- but be conservative with your mixing once the dry ingredients are added.

Serves 50-55 cookies

2 1/4 sticks unsalted butter, room temperature
1 cup sugar
1 cup light brown sugar
2 eggs, room temperature
2 1/2 cups flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon Kosher salt
2 tablespoons instant espresso powder (like Medaglia D'Oro, or similar)
12 ounces semisweet chocolate chips

Preheat oven to 350
Cream butter and sugars until light and fluffy elyze. Then, add eggs one at time, mixing after each addition to make sure they are well combined.
In a separate bowl mix together dry ingredients: flour, cocoa powder, baking soda, salt, and espresso powder. I use a whisk to make sure the dry ingredients are well mixed.
With the mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. Mix everything until the ingredients are fully combined, but do not overbeat. Using a wooden spoon, stir in chocolate chips.
Line a baking sheet with Silpat or parchment paper. Using a 1 1/2" ice-cream scoop, or rounded teaspoon reenex, drop dough on the sheet 2" apart. Bake for 10-12 minutes. Cool on a wire rack and serve.

Grilled Blade Chops over Greek Salad

Le 25 juin 2015, 05:33 dans Humeurs 0


Author Notes: This is my version of a recipe we had on the menu at the restaurant I used to work at. I think this is a great summer meal, and tastes best when grilled outside! Allowing the salad to marinate while you cook the chops really lets the flavors of the vegetables shine through. I like my salads to be a touch aggressive with the vinegar, as the fat of the lamb eventually mixes with it, rounding it out, rather than dampening the flavor. Any feta will do here (although a mildly creamy Bulgarian feta is especially nice), but please do buy block feta and crumble it rather than buying the pre-crumbled stuff. It tastes so much better. And serve this with a little grilled pita, and you've got a great one dish meal! (less) —Helen

If you have never cooked lamb blade chops before, here's your excuse to go out and buy some. This dish is simple, lush and fresh: summer grilling at its finest. Helen advises "aggressive" seasoning throughout, and we heartily agree -- the right amount of salt and pepper will make this sing. And you will be similarly rewarded if you put together the Greek salad about an hour ahead of time, allowing the vegetables time to release some of their own juices into the dressing. We used about 1/2 cup sliced red onion (more would overwhelm the other salad ingredients) and added 2 tablespoons of red wine vinegar and 3 tablespoons of olive oil.


Serves 2

The Greek Salad

1 large, ripe tomato
1 hothouse cucumber, peeled
1 tablespoon capers (rinsed if salt packed)
1/2 red onion
1 green pepper (or red. or yellow.)
1/2 cup feta
1 pinch dried oregano
4 stuffed grape leaves
1 dash kosher salt
1 dash finely ground black pepper
1 extra virgin olive oil
1 red wine vinegar
1/2 cup kalamata olives

Dice the tomato, cucumber, and pepper into bite sized pieces. Thinly slice the red onion. Toss together with capers and olives, a pinch of dried oregano (but don't over do it, it gets overwhelming quickly), aggressively season with salt and pepper, and dress with olive oil and red wine vinegar to taste. Allow to sit at room temperature while you cook the lamb.

Lamb

2 lamb blade chops
1 dash dried oregano
1 dash ground coriander
1 dash kosher salt
1 dash coarsely ground black pepper. more like sand than like powder.

20 minutes before you want to grill, pull the chops out of the fridge. Season aggressively with salt and pepper, and generously with dried oregano and ground coriander on both sides. Really press it in. Grill over a medium-high heat until nicely charred on the outside, and delightfully pink on the inside. The meat should feel tender but not soft.


Divide the salad between two plates, add two stuffed grape leaves to each. Crumble half the feta over each plate. Place the hot-from-the-grill lamb over the salad, and drizzle the whole plate with high quality olive oil to finish. Enjoy!

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