Tin Roof Ice Cream

Tin Roof Ice Cream
I’m kind of a kitchen hoarder. Whether it’s pots, pans, or gadgets, I have a hard time getting rid of things because no matter how small the chance is that I will use something, I cling to that glimmer of hope that I might need it. I have the same approach when it comes to ingredients. I do everything I can to not waste food. That explains why I have a freezer full of baked goods and other odds & ends.

I had a bunch of frozen egg yolks in little baggies, so I figured the best way to get rid of them was a batch of ice cream. Since I’m such a fan of chocolate and peanuts, I made a quart of tin roof ice cream—chocolate covered peanuts with a fudge ripple in vanilla ice cream. I folded the peanuts into the ice cream right after it was churned and then alternated layers of ice cream and fudge before freezing.
Tin Roof Ice Cream
Tin Roof Ice Cream

Adapted from The Perfect Scoop by David Lebovitz

Makes about 1 quart

For ice cream
1-1/2 cups heavy cream
4 large egg yolks
3/4 cup whole milk
3/4 cup granulated sugar
Pinch of salt
1 teaspoon vanilla extract

For chocolate covered peanuts
4 ounces bittersweet chocolate
1 cup roasted, salted peanuts

For fudge ripple
1/2 cup granulated sugar
1/3 cup light corn syrup
1/2 cup water
6 tablespoons unsweetened Dutch-process cocoa powder
1/2 teaspoon vanilla extract

For the ice cream, pour 1 cup heavy cream into a large bowl and set aside. Whisk the egg yolks in a small bowl.

Combine the milk, sugar, salt and remaining heavy cream in a medium saucepan over medium heat. Simmer until the sugar dissolves. Slowly whisk half the milk mixture into the yolks and then pour it back into the saucepan. Stir continuously until the mixture thickens enough to coat the back of a wooden spoon. Pour through a fine mesh strainer into the bowl with the heavy cream and stir in the vanilla.

For the peanuts, melt the chocolate in a small saucepan over very low heat. Stir in the peanuts coating them in chocolate. Spread out the peanuts on a parchment-lined plate. Chill in the refrigerator until the chocolate hardens and then roughly chop.

For the fudge ripple, combine the sugar, corn syrup, water and cocoa powder in a medium saucepan. Whisk the mixture constantly until it just starts to simmer. Continue whisking for 1 minute before removing from the heat. Stir in the vanilla extract and cool to room temperature. Chill completely in the refrigerator.

Churn the ice cream mixture in an ice cream maker following the manufacturer’s instructions. Stir in the chocolate covered peanuts. In a quart-sized container, layer the fudge ripple and the ice cream in alternating layers, starting with the fudge. Freeze until firm.

Pizza Rolls

Pizza Rolls
I will never get sick of eating pizza. It is definitely in my top 10 and maybe even my top 5 favorite foods. If I could dissect a piece of pizza, I like the crust most followed by sauce and then cheese. I am not a fan of pies loaded with cheese to the point that it dominates each bite. Skip the cheese all together? I’m not sure I would really miss it. Just pile that crust high with other toppings, and I would be happy.

A few weeks ago I used leftover pizza dough to make cinnamon rolls, but this time I went savory making pizza rolls filled with tomato sauce, pesto and a sprinkling cheese. They rose tall in the oven turning into chewy, puffy pinwheels. I ended up eating one along with a big green salad for dinner. My 3-year-old wasn’t convinced since what I was calling pizza wasn’t in the shape of a triangle.
Pizza Rolls
Pizza Rolls
Makes about 12 rolls

2/3 cup warm water
1/2 teaspoon dry active yeast
1/2 teaspoon granulated sugar
1 teaspoon olive oil plus more for bowl and brushing pizza
1 cup bread flour plus more for work surface
1/2 cup whole-wheat flour
1/2 teaspoon kosher salt
3/4 cups tomato sauce
1/3 cup pesto
1/4 cup shredded Italian cheese blend

In a small bowl, combine the water, yeast, sugar and olive oil. Let stand until foamy, about 5 minutes.

In the bowl of a food processor, pulse the flours and salt. Add the yeast mixture and process until a ball of dough forms. Transfer the dough to an oiled bowl. Cover and let rise until doubled in volume, about 2 hours or up to overnight in the refrigerator.

Preheat the oven to 375 degrees F Line a sheet pan with parchment.

Roll the dough into a 10-inch by 16-inch rectangle on a lightly floured work surface. Spread the tomato sauce leaving an 1/8-inch border followed by the pesto. Sprinkle all over with cheese. Using a pizza wheel, cut the dough into strips about 1-1/2 inches wide. Roll up each strip and place on the prepared sheet pan.

Bake for 20-25 minutes until puffed up and golden brown. Serve warm or at room temperature.

Pretzel Shortbread Cookies

Pretzel Shortbread Cookies
I usually don’t complain about having too much snack food at home, especially pretzels. But when I was stuffing rubber-banded partial bags on top of each other, I knew the surplus had to go. It was time to clean house. I took what was left of pretzel rods that I had planned to dip in chocolate and candy, and I threw them in the food processor instead. In minutes I had pretzel flour.

I’ve made tart crust with pretzel flour, but this time I used it to make pretzel shortbread cookies. The dough was so crumbly that I baked it in a mini muffin pan. The result was a thick cookie with a dip in the center, some deeper than others. I melted bittersweet chocolate to drizzle on top, but you also could pour it in a puddle in the center for a super thumbprint cookie.
Pretzel Shortbread Cookies
Pretzel Shortbread Cookies
Adapted from Food52

Makes about 24 cookies

Non-stick cooking spray
1 cup unsalted butter at room temperature
2/3 cup granulated sugar
2 cups pretzel flour (about 240 grams pretzels blended into flour)
Melted bittersweet chocolate for drizzling
Pearl sugar for decorating

Preheat the oven to 350 degrees F. Grease a 24-cup mini muffin pan with non-stick cooking spray.

Use an electric mixer to beat the butter and sugar until light and fluffy, about 3-4 minutes. Beat in the pretzel flour until combined. Press the dough into each muffin cup about three-fourths full.

Bake the cookies 18-20 minutes until golden brown. Cool the cookies in the pan. Use a paring knife to cut around the edge of each cookie before lifting out of the pan. Drizzle with melted chocolate and sprinkle with pearl sugar.

Broccoli Flatbread

Broccoli Flatbread
My son loves to ask me what is my favorite color. Since he was a young toddler before he could speak in full sentences, he would say purple, and that still is his answer now. When I tell him my color of choice is gray, he kind of gives me a funny look, and it’s not because he doesn’t know what gray looks like. I think it’s because gray is pretty much a bore compared to purple.

When my little guy saw me putting the finishing touches on this broccoli flatbread, he got very excited about all the green, but that didn’t mean he tried it. I made a version of my broccoli pesto and spread it on a grilled flatbread and topped it with watercress, microgreens and chives. It was green on green on green only interrupted by the grill-marked crust and Parmesan.
Broccoli Flatbread
Broccoli Flatbread

Makes 1-12-inch pizza

2/3 cup warm water
1/2 teaspoon active dry yeast
1/2 teaspoon granulated sugar
1 teaspoon olive oil plus more for bowl
1 cup bread flour plus more for work surface
1/2 cup whole-wheat flour
1 teaspoon kosher salt
1/2 pound broccoli florets
1 garlic clove
1/4 cup pine nuts
1/4 cup grated Parmesan plus shaved Parmesan for serving
1/4 teaspoon black pepper
Juice of 1/2 lemon
1 handful watercress leaves or baby spinach
1/4 cup microgreens

In a small bowl, combine the water, yeast, sugar and olive oil. Let stand until foamy, about 5 minutes.

In the bowl of a food processor, pulse the both flours and 1/2 teaspoon salt. Add the yeast mixture and process until a ball of dough forms. Transfer the dough to an oiled bowl. Cover and let rise until doubled in volume, about 2 hours or up to overnight in the refrigerator.

Bring a large saucepan of salted water to a boil, cook the broccoli for 2-3 minutes until bright green and tender. Transfer to a bowl of ice water. Let sit for a few minutes before removing with a slotted spoon and patting dry with a towel. Reserve a handful of broccoli florets to top the flatbread.

Mince the garlic clove in the bowl of a food processor. Add the broccoli, pine nuts, grated Parmesan, remaining salt, pepper & lemon juice and puree. With the motor running, pour in the olive oil.

Heat a gas or charcoal grill on high heat. On a lightly floured work surface, roll out the dough into a 12-inch diameter circle or a rectangle.

Place the dough directly on the grates and grill for 3-4 minutes with the lid closed until the crust has grill marks and has puffed up. Turn over the crust and grill for an additional 2 minutes.

Remove the crust from the grill and flip it over so the first side that was grilled is facing down. Spread the crust with broccoli puree. Top with the reserved broccoli florets, watercress, microgreens and shaved Parmesan.

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