Orange-Cardamom Ice Cream

This is another recipe from the moroccan cooking class – and I have to say probably my favorite. I mean, it’s ice cream! Can’t beat that.  The subtle spice of the cardamom and the fresh orange just can’t be beat.

Orange-Cardamom Ice Cream from Williams Sonoma, The World Kitchen

• 2 cups heavy cream
• 1 1/2 cups whole milk
• 2 Tbsp cardamom pods toasted* and crushed with a heavy saucepan
• grated zest of two oranges
• 5 large egg yolks
• 3/4 c sugar
• 1/4 tsp salt

*To toast cardamom seeds, put them in a dry pan on medium-low heat, stirring constantly until they become fragrant, about two minutes.  This is the same method you would use for toasting any sort of nut.

In a saucepan, combine cream, milk, toasted crushed carmom pods and the zest of one orange.  Stir occassionally until it comes to a simmer, about 5 minutes.  In a large (larger than you think you need to give you some room to work) bowl, wisk egg yolks, sugar and salt vigorously until mixture turns a lighter yellow color and doubles in volume.

Remove the cream from the heat.  Slowly pour 1 cup of the cream mixture into the egg mixture stirring constantly.  Pour that back into the cream mixture whisking constantly.  Stir over medium heat 1-2 minutes until mixture is thick enough to coat the back of the spool.

Strain the mixture through a fine mesh sieve and then stir it over an ice bath until cool.  Stir in the zest of the second orange.  Refrigerate at least four hours and then process in your ice cream maker according to manufacturer’s instructions.

I served these with Nutty Pecan & Pumpkin Seed Sweet Biscuits from Williams Sonoma.  They’re rustic and the perfect crunchy addition to finish this ice cream.

Rustic Tomato and Vegetable Soup with Ras-El-Hanout

This is another delicious recipe from the Moroccan cooking class I took.  I decided to whip up a batch this morning because I’ve gotten in the bad habit of snacking for lunch and not paying to attention to what or how much I’m eating.  I thought it might be a good idea to make a batch of soup each week and have that along with a little something for lunch.

 

Rustic Tomato and Vegetable Soup with Ras-El-Hanout

source unknown – recipe photocopied – I would assume from a WS Cookbook.

• 3 Tbsp olive oil and a small pat of butter or 3 T Ghee
• 2 onions, chopped
• 1 butternut squash, peeled, seeded and cut into small chunks
• 4 celery ribs, chopped
• 2 carrots, peeled and chopped
• 1-2 tsp ground tumeric
• 2-3 tsp Ras-el-hanout
• 1 Tbsp sugar
• 2 – 14oz cans chopped tomatoes, drained
• 1 Tbsp tomato paste
• 7 cups vegetable stock
• 4-5 Tbsp plain full fat yogurt (I used plain Greek yogurt instead)
• fresh cilantro, chopped
• sea salt and pepper
• 1 c Lebanese cous-cous, optional (this was added by the instructor and is a nice add in  but isn’t necessary.  You could also sub in a pastini, orzo or something similar)

Heat oil and butter or ghee in a large pot.  Stir in the veggies and cook for 5 minutes until they begin to soften.  Add tumeric, ras-el-hanout, and sugar.  Stir in the tomatoes and paste then add the stock.  Bring to a boil, reduce to a simmer and let cook for 30 minutes.  Add cous cous and simmer for an additional 20 minutes.

Serve with a dollop of yogurt and some fresh cilantro.

 

Out on the town…

Just a little cooking related non-recipe related post….I met Robert Irvine from the Food Network last night!  He was in Harrisburg to film an episode of Restaurant Impossible at Dodge City.  I have never been there but I remember driving by and thinking it looked like an old ponderosa or something.  Just old school, run down, etc. 

Robert came out and met with some people just a few minutes after we got there in the freezing cold weather with just a tshirt on.  He was such a gentleman the entire night hanging out and entertaining the crowd and was more than pleased to sign autographs and take photos with everyone. 

Since I’ve never been there before I can’t comment on the change but I had a braised bison taco for an appetizer – so good I’ll be trying to recreate something like that myself, a balsalmic marinated hanger steak and a little bit of key lime pie and chocolate pecan pie.  Everything was yummy!

White Bean Dip

I recently attended a Moroccan cooking class at Williams Sonoma.  I’ll be posting several of the recipes over the next few weeks as I make them.  Everything was delicious! 

The instructor at my local store always likes to add a recipe or two to the ones that they’re supposed to make for the class.  This recipe was one of those.  It wasn’t even printed out. She just made it and we wrote it down.  It’s a basic bean dip recipe with Moroccan spices thrown in so you could really play around with it to suit your tastes.

White Bean Dip

• 1 can fava beans (apparently these are hard to find so I used butter beans but you can really use any white bean)
• 2 cloves garlic
• sprinkle of sea salt
• drizzle of olive oil
• zahtar to taste (I used about 1 tsp and then sprinkled a little extra on when I’m eating it)

So, right now you might be saying “Zahtar?”  Ya, I was too.  Williams Sonoma just started carrying some really awesome and unique spices – especially in the area I live in (and they’re getting even more in soon!)  Zahtar is a blend of Thyme, Sesame Seed, Sea Salt and Sumac.  Sumac….is that even edible?  Apparently so.  It really is a nice blend of fragrant spices and gives this dip a yummy, earthy and ethnic flavor.

Take a bit of the liquid off of the beans and heat the beans and remaining liquid in a small saucepan.  The instructor took off 1 Tbsp but mine seemed more liquidy than normal so I took off 3 and probably could have used a bit less liquid.  You can always take a little more off and reserve it to add back in depending on the consistency you would like.

Put the heated beans and liquid in a food processor with garlic, salt and zahtar.  Process till smooth and then drizzle in just a bit of olive oil.  Serve warm or at room temperature with pita or veggies.

Poblano Shrimp Corn Chowder (freezable)

This post is dedicated to Gracie. She went to doggy heaven just after the new year after 12 wonderful years with my sister’s family.  As you can see, she enjoyed helping out in the kitchen as well.

I’m blogging as part of the Charity Souper Bowl sponsored by Branny at Branny Boils Over. For each blogger (or just cook) who blogs or submits a recipe by Jan 30, Branny will donate $1 to the ASPCA.  For more information, please check out her blog.  You don’t have to be a blogger to participate. Thanks to Branny for supporting this great cause!

I have a new love affair with poblanos.  In the late fall, I stopped by a farmers market and made an impulse purchase…a peck (I think) of poblano peppers.  I haven’t ever cooked with a poblano and I don’t think I’ve had many in restaurants either.  Yet that $10 laundry basket full of the large green peppers called my name that day.

I figured there would be maybe 25 of them in there.  I got the bag full of them home and dumped them out.  56.  Yup, I, who had never cooked with poblanos had 56 of them.  I gave about a dozen to a good friend to use and share with her parents and set off to figure out what to do with the rest.  After some googling, I figured out the easiest way to preserve these was to roast them and then peel and seed them then freeze them.  So, that I did.  It took some time since I had so many to do and did them in several batches but now they’re (what’s left of them) is in my freezer and ready to go at a moment’s notice.

After I finished roasting all the poblanos, I started looking for recipes to use them when I stumbled upon the Poblano Shrimp Corn Chowder from The Bite Me Kitchen.  I have to say it’s now one of my favorites and I’ve made it (in multiplied quantities) several times over the past few months.  Because of this tasty chowder, I’m almost out of poblanos and am awaiting summer to be able to go buy another vat of peppers at the farmer’s market and experiment again.

Poblano Shrimp Corn Chowder                                                                                                 adapted from The Bite Me Kitchen (all substitutions made because I’m lazy or items are out of season)

• 1 lb cooked shrimp (cut into smaller pieces if preferred)
• 1 Tbsp butter
• 3-4 thick slices of center cut bacon, diced
• 1 small yellow onion, diced (can also sub frozen or fresh pre-diced onion – I often do this because I hate dicing onion and I’m multiplying the recipe)
• 6 cloves garlic, minced
• 3 stalks celery, diced
• 2 poblano (or pasilla) chilis seeded & diced (I used the ones I had roasted and chopped finely)
• 1 jalapeno, seeded and diced
• 2 cans sweet corn or when in season 2 ears of corn with the kernels cut off the cob
• 2 cans diced white new potato
• 2 cans sweet cream style corn (reduced sodium)
• 2 cans reduced sodium chicken broth
• 1/2 cup reduced fat milk
• 1/2 cup half & half
• 1 Tbsp cornstarch mixed with 1 Tbsp cold water
• Salt, cracked pepper, cayenne & chili powder, as desired
• large handful chopped cilantro
• shredded cheddar, additional crispy crumbled bacon and chopped cilantro to garnish

In a dutch oven, melt butter.  Add bacon and brown. Remove bacon to paper towel lined plate.  Add onion, celery, garlic and jalapeno and cook until vegetables are slightly tender.  Add corn, creamed corn, spices, half & half and milk.  Bring to a simmer.

Add potatoes, cornstarch slurry, and cilantro and bring to a low boil. Simmer for 20 minutes. Add shrimp and heat through. Serve with cheese, cilantro and bacon to garnish.

I have also found this soup freezes nicely.  It’s great to pull a container out for a nice lunch on a chilly weekend.

Poblano Shrimp Corn Chowder

Cajun Chicken Alfredo

When I saw this recipe on Krista Kooks, I knew I’d have to make it.  She blogged it a few months ago but I just found it when I was checking out her blog last week and it looked so good that I’ve already made it.  And it was very good.  Leroy said about five times during dinner how much he liked.  It’s also a bonus that it was super quick and easy to make.

Cajun Chicken Alfredo

Source: adapted from Krista Kooks

• 2 boneless skinless chicken breasts
• 1/2 cup blackening spice (I used a store bought blackening seasoning but if this isn’t something you already have just google and you can easily mix up your own)
• 1 tablespoons extra-virgin olive oil
• 2 tablespoons minced garlic
• 1/2 cup roughly chopped marinated sun-dried tomatoes
• 1/4 cup white wine
• 1 cups heavy cream
• 1/2 cup grated Parmesan plus more for garnish
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 pound cooked pasta – I used ziti bc I had a partial box I wanted to use

Directions

Preheat the oven to 350 degrees F.

Dredge the chicken breasts in the blackening spice and place in a heavy skillet over high heat (the original recipe recommends cast iron but I didn’t have one.  If you do feel free to use it) Blacken both sides of the chicken and place in the oven for about 10 minutes or until cooked through.   Remove from oven and allow to cool for just a minute or two so it’s easier to handle. Cut into strips or cubes.

In a saute pan over medium heat, add 1 tablespoons of olive oil. Add garlic and sautee’ for just a minute.  (Just a reminder to everyone because I did it again – don’t try to multitask when you’re cooking garlic.  It takes just a minute for it to burn and then it’s beyond help and you have to start over.  I was trying to cut my tomatoes at the same time and it burnt.  Luckily I had plenty of extra so I did have to just scrap it and start over). Add the sun-dried tomatoes and the chicken. Add the white wine and deglaze the pan.  Add the heavy cream, increase the heat to a simmer and reduce the cream sauce by half.

When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.

Divide the pasta into two servings and top with the cajun chicken alfredo sauce. Garnish with additional shredded parmesan.

Sorry for the not so pretty picture. I’d already started eating when I decided it was so good I had to blog it. 🙂

Oreo Truffles

These oreo truffles are literally one of the simplest and yummiest little pieces of dessert to make.  I really should claim as though I’ve slaved in the kitchen all day to make them when I receive compliment after compliment….but they’re just sooo easy so I brag about that instead.

Oreo Tuffles

Source: adapted from KraftFoods.com

• 1 package Oreos (I used Wegman’s brand sandwich cookies)
• 1 8oz block cream cheese at room temperature
• 1 lb chocolate wafers

Finely crush your sandwich cookies.  I find the easiest and quickest way to do this is in a food processor.  I have a very small one so I have to do it in a few batches but it takes just a few minutes to do the entire package and get them into perfectly ground pieces.  The creme filling somehow just vanishes.  Very strange.  Reserve a small amount of the ground cookies for topping if you’d like.  Mix the rest with the block of softened cream cheese until thoroughly incorporated.  Scoop and roll into balls.

I prefer to use a scoop like the one below.  It makes it fast and easy to get nice truffles that are the same size.  The scoops are available at stores like Target or Kohls in different variations.  This one is from Pampered Chef and I like that they have them available in different sizes.

Place the balls on a cookie sheet lined with waxed or parchment paper.  Refrigerate balls for at least an hour.  I actually like to throw mine in the freezer for a bit as it actually helps the truffles set up a bit faster when dipping.

Melt your preferred type of chocolate in your preferred method.  When I’m making a good dessert, I think splurging on good chocolate is totally necessary but for these, I think regular chocolate wafers are perfect.  I used Wilton ones that I purchased at Michael’s but they’re available at lots of craft stores and I even get them sometimes at my local grocery store in the bulk section.  I like to melt my chocolate in a “double boiler”.  I don’t have a double boiler so I use a metal bowl over a pan with a small amount of water in it.  You can also microwave it but I’ve ruined a few batches of chocolate that way by over-cooking it. I also like the double booiler method because it keeps your chocolate nice and smooth by keeping it warm which is great when you’re making a lot.  You can add a very small amount of vegetable oil to help keep your chocolate smooth.  Be careful not to get any water in your chocolate.  That is the quickest way to ruin an entire bowl.

My “double boiler”

I use a sturdy toothpick for my very small oreo truffles but other tools I’ve used are two forks, a spoon and a fork, and a long metal shish kabob skewer.   Dig through your kitchen drawers and find some different things out – just see what works best for you.

Dip your truffles in the chocolate.  Be sure to have the reserved cookie crumbs or any other sprinkles close by to top them as you go.  They can set up pretty quickly so be sure to sprinkle them on after every three or four that you dip.  Place in small decorative cupcake or candy liners if you’d like before serving.

Toasted Nuts

A lot of recipes call for toasted nuts.  Why? It’s very easy, takes only a few short minutes, and adds a whole new level of flavor to the nuts and the dish that you’re making.  You can toast nuts in two ways: in the oven or in a dry pan on the stovetop.  I prefer the latter bc there’s a fine line between yummy toasted nuts and burnt nuts that are absolutely terrible tasting.  It’s just as easy to burn them on the stovetop too so the most important piece of information is do not walk away.  Seriously, let the answering machine get the phone call, don’t try to multitask, etc etc.

Put your nuts in a dry pan over medium low heat and stir very frequently.  The smaller the pieces of nuts, the faster they will toast.  You’ll know they’re perfectly done when you smell that delicious nutty smell.

Lemon Cheesecake Ball (freezable)

I found this recipe for the Lemon Cheesecake Ball on a blog appropriately named Lemons & Love. I thought it was a nice light dessert and paired well with the graham crackers and nilla wafers that I tried it with.  If you’re going to serve it with fruit as well, I would recommend having the cheesecake ball in a small bowl on the plate or having the fruit on a separate plate.  Some of the juice from the fruit got to the cheesecake ball and made it all mooshy by the end of the afternoon.

Although this recipe takes no time at all to make, you can mix it all together and freeze it right before you roll it in the crushed graham crackers.

Lemon Cheesecake Ball

Source: Lemons & Love

• 10 oz. softened cream cheese
• zest of one lemon
• 4 t lemon juice
• 2 1/2 T sugar
• dash of vanilla extract
• 3 graham crackers, crushed
• graham crackers, nilla wafers or fruit for serving

Mix cream cheese and sugar until thoroughly incorporated.  Add lemon juice, lemon zest and vanilla and mix. Take a little taste and add more lemon juice if desired.  (I did add about two more teaspoons and it gave it a nice lemon flavor without being overpowering).  Roll into a ball and refrigerate for at least three hours or place tightly wrapped in freezer.  Roll in crushed graham crackers to serve.

Cheese Balls Three Ways (freezable)

This is a Martha Stewart recipe that one of my sisters found at least 6 or 7 years ago and I’ve made at least a dozen times since, especially in the last few years where I’m attending more parties and hosting one or two here and there myself.  This recipe is a nice tasty appetizer and can actually be  frozen just before the point of rolling them.  This recipe also makes three gigantic balls so I frequently split each of them in half and then I have two sets of cheese balls to take places.

I highly recommend writing what you need to roll them in on your freezer bag if you’re going that route.  It makes it a lot easier when you go to serve them and then you don’t have to pull out the recipe again and try to figure out which is which.

*Serving note* – The first few times I made these, I wasn’t able to find the Terra Chips that the recipe suggested so I just serve these with all crackers.  I think it makes it a lot easier anyway and they’re just as delicious.

Martha Stewart Cheese Balls Three Ways

Source: MarthaStewart.com

Cheeseball Base

• 1/2 cup (1 stick) unsalted butter, softened
• 3 packages cream cheese (8 ounces each)
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon Worcestershire sauce
• 5 dashes hot sauce (such as Tabasco)
• 1/2 teaspoon coarse salt
• 1/4 teaspoon freshly ground white pepper

Combine thoroughly in an electric mixer with a paddle attachment.  (I’m sure I made these with my hand mixer before my beloved Kitchen Aid mixer came along….use what ya got).  Divide equally into three seperate bowls.

Cheddar & Cranberry Cheese Ball

• 8 ounces sharp orange cheddar cheese, finely shredded
• 2 tablespoons store-bought chutney
• 3/4 cup dried cranberries, finely chopped
• Water crackers, for serving

Add the cheddar and chutney to the cheese ball base and mix thoroughly.  Roll in chopped cranberries to serve or place tightly wrapped in freezer.

Roquefort and Walnut Cheese Ball

*Roquefort is a type of blue cheese and can sometimes be difficult to find.  I have substituted a nice blue cheese in a pinch.

*Not sure how to toast nuts? See my next blog post!

• 6 ounces Roquefort cheese
• 1 shallot, minced (about 1 tablespoon)
• 2 teaspoons brandy (optional)
• 1 cup toasted walnuts, coarsely chopped
• Vegetable chips (such as Terra Chips Sweets & Beets), for serving

Mix Roquefort, shallot and brandy (if desired) into the cheese ball base.  Roll in chopped toasted nuts to serve or place tightly wrapped in freezer.

Goat Cheese and Scallion Cheese Ball

• 8 ounces goat cheese
• 2 tablespoons finely chopped scallions
• 1/3 cup fresh curly-leaf parsley, finely chopped
• 1 English cucumber, cut into 1/8-inch-thick slices, for serving

Mix goat cheese and scallions into cheese ball base.  Roll in finely chopped parsley to serve or place tightly wrapped in freezer.

I forgot to take a picture of these at the shower so please use your imagination a bit – they really do make a lovely presentation.

Martha Stewart Cheese Balls Three Ways