Sorry for my distinct lack of uploads, i have been very busy on the food front, and this has taken up all my time.
I first tried Green Tea Ice-cream when I visited my father in Brisbane, Australia, he had taken me to his favorite Sushi Bar, called Sushi Train and he recommended that I try it, I have been searching for a recipe that came close to the amazing taste of the Sushi Train version. After a bit of trial and error, and research, this is what I have come up with:
100ml Double cream
500ml Full fat milk. (UHT works great)
3 Medium egg yolks
110g Castor sugar
8-10g Organic green tea powder (Matcha) (I find eBay a great place to buy this)
Spring of fresh mint to serve. (optional)
1. Pour the cream and the milk into a saucepan and place over a medium heat, whilst stirring, slowly bring just to the boil, then quickly remove from the heat.
2. In a large bowl cream together the egg yolks, sugar and green tea until it has thicken, then slowly add this mixture into the hot cream/milk mixture.
3. Pour the mixture back into the saucepan over a lowish heat and cook for around 12 minutes, continually stirring with a wooden spoon, until the mixture thickens enough to coat the back of the spoon. Do not over cook this mixture as it with curdle and ruin.
4. Sieve the mixture into a clean bowl and allow to cool completely.
5. Place into an ice-cream machine until frozen.
Alternatively if you do not have a machine, place into a freezable container and freeze for two hours then blitz it in a food processor and repeat this process 3-4 times.
6. Remove from freezer/machine, place in a food processor and blitz until smooth and refreeze until needed. This process really smooths the ice-cream and gets rid of any ice crystals that may of appeared.
typically we travel for thanksgiving and i’m not "in charge" of The Bird so i don’t have strongly held opinions about The Best Method to Cook To Cook a Turkey. but this year, we stayed home and i found myself wondering how on earth i was going to cook the Twenty Three Pound Organic Poultry Monster in our freezer that was too big to fit in any of our pans. and i know enough about turkey to understand that cooking a bird that big without special prep would probably result in a bird with dried out breasts. what to do? spatchcock the bird by removing the backbone and flattening it out before cooking.
"This particular method is for folks who don’t give a damn about whether or not the whole, barely-adulterated bird makes an appearance at the table, but want the fastest, quickest, easiest route to juicy meat, and ultra-crisp skin. Basically, it’s a method for lazy folks with great taste. "
i don’t know about the lazy part, but i do know i don’t care much about having a perfect bird presented on the table but i do care a lot about the juicy, crispy, fast part! and as an added bonus, i could cut the bird in half and cook the monster in a more manageable manner. ( side note, apparently spatchcocking turkeys is A Thing thanks to mark bittman ).
i followed the serious eats directions and removed the backbone and cooked at 450F for about 90 minutes. whoila! crispy skin and incredibly juicy meat. henceforce, if i’m in charge, all the turkeys will be spatchcocked!
3 tablespoons olive or vegetable oil
1 cut-up whole chicken (2 1/2 to 3 lb), skin removed
1/4 teaspoon coarse (kosher or sea) salt
1/8 teaspoon pepper
1 small onion, cut into thin wedges
2 large cloves garlic, finely chopped
1 fennel bulb, quartered, cored, thinly sliced
1 medium yellow bell pepper, cut into bite-size strips
1 can (28 oz) Muir Glen® organic whole peeled tomatoes, undrained
1/2 cup dry white wine or Progresso® chicken broth (from 32-oz carton)
1 tablespoon chopped fresh rosemary leaves
1 can (15 or 19 oz) Progresso® cannellini beans, drained, rinsed
Chopped fresh Italian (flat-leaf) parsley, if desired
1. In deep 12-inch skillet, heat oil over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken pieces to skillet; cook 5 to 6 minutes, turning occasionally, until chicken is light golden brown. Remove chicken from skillet.
2. Add onion, garlic, fennel and bell pepper to skillet. Cook 2 to 3 minutes, stirring constantly, until vegetables are crisp-tender. Add chicken, tomatoes, wine and rosemary; break up tomatoes. Heat to boiling. Reduce heat; cover and simmer 20 to 25 minutes, turning chicken once, until chicken is tender.
3. Stir in beans. Cook uncovered about 5 minutes longer or until sauce is slightly thickened and juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Serve in shallow bowls; sprinkle with parsley.
A friend of mine gave me this book last year. Aside from being a very aesthetically pleasing book, it is also filled with lots of great wheat free doggie treat recipes. Since I make cookies for clients dogs, I have tried quite a few of the recipes and would recommend it to anyone who wants to bake something for their pet that is homemade and healthy:)