Living On Food

Page 4

 

Quick Spice Sweet Green Beans

Ulysses, 130 words, 2013-10-04

Yesterday, I fried up some fresh green beans for a side dish. It's quick and easy, and very tasty.

Ingredients

Directions:

Heat a pam on medium-high heat. Put in a bit of oil, and then added the green beans and the brown sugar. Fry for a bit, and then add some soy sauce and the hot sauce. Continue frying until the beans are done. To thicken, drizzle flour into the pan as you fry it.

Notes:

Regular soy sauce works fine, it just makes it saltier. This is meant to be a fast and easy after-work appetizer. Adjust the sweet, heat, and salt to taste. The sauce should coat the beans.


Brownies

Ulysses, 234 words, 2013-04-04

Dry Ingredients:

Wet Ingredients:

Directions:

Preheat oven to 375°F (190°C). Spray bottom of 8x8 inch pyrex dish with cooking spray (or cover it lightly with oil or butter). Mix the dry ingredients and set aside. Cream the butter and sugar together. Mix in the eggs and vanilla. Quickly stir in the dry ingredients, and then spread in pan and put in oven.

Bake for about 30 minutes. The top should be starting to look dry and the edges should be starting to darken. Take out of oven and let cool before cutting into.

Notes:

8 by 8 inches is roughly 20 cm by 20 cm. I use PAM cooking spray, I was a bit resistant to it until I read the label and discovered that it was basically just aerolized canola oil.

I initially had a dutched/natural cocoa powder mix, and used 1/2 teaspoon baking powder. I switched to naturally processed cocoa powder, and it wasn't quite right, so I substituted baking soda for the half the baking powder.


Chocolate Ice Cream

Ulysses, 480 words, 2012-12-29

This recipe makes a little over a quart of ice cream. My ice cream maker is the Cuisinart Ice-40, amounts and process will need to be adjusted for other makers.

Ingredients:

Directions:

Put the cream and milk into a large saucepan. If using a vanilla bean pod, slice it lengthwise, and using the back of the knife scrape the seeds into the pan. Then put the pod in the pan. Bring to a simmer, and simmer for 30 minutes, stirring regularly. Take off heat, and remove the pod and discard.

Beat the yolks, sugar, and cocoa powder into a paste. Slowly add about a cup of the warm milk/cream into the paste, while beating. Melt the chocolate chips into the rest of the milk/cream, in the saucepan. Put the saucepan back on the burner, on medium-high, and stir in the yolk mix.

Bring to a boil, then reduce to a simmer, and keep at a simmer for several minutes, stirring constantly. It should thicken slightly. Remove from the heat and stir in the vanilla extract, if you didn't use a vanilla bean pod.

Allow to cool. Pour evenly into two containers, cover, and put in fridge. After it has finished cooling, it should continue sitting in the fridge for at least 6 hours but no more than 3 days.

The ice cream barrels should be in the freezer for 24 hours before starting. Take them out of the freezer, and set up and start the ice cream maker. Add one container of base to each barrel, and start the timer.

After 25 minutes, the ice cream should be ready. Put into one or more containers, and put in freezer. Allow to harden in freezer for at least four hours.

Notes:

Don't freeze the barrels with ice cream in them. Allow them to thaw and then clean and dry them thoroughly before putting them back in the freezer. Enclose them in plastic bags in the freezer, to prevent frost.

I usually use 40% heavy cream that I get from Costco, but any heavy cream will work. I use either 2% or 1% milk, depending on what I have in the fridge. I use Costco's 51% chocolate chips for the chocolate. When I have it, I use Valrhona cocoa powder, otherwise I just use whatever other cocoa powder I happen to have.

While simmering the milk/cream mixture, I usually make meringue cookies from the extra egg whites. If one of the yolks break, I just toss that white in with the yolks.


Meringue Cookies

Ulysses, 218 words, 2012-12-26

Ingredients

Directions

Preheat oven to 200°F. Mix ingredients and blend with a hand mixer on medium speed until it forms stiff peaks (10 to 15 minutes). Line a cookie sheet with parchment paper. Using two spoons, scoop up some of the mixture with one spoon and use the other spoon to slide it onto the parchment paper. Leave a little bit of room around each cookie.

Put cookie sheet into oven, let bake for 2 hours and then turn the oven off. If you have the time, let it sit in the oven for at least one more hour to continue drying. They can be left in the oven (assuming it's turned off!) overnight.

Notes:

The amounts above are just the proportions. Scale it up to however many egg whites you have. I usually have three egg whites from making ice cream, so I use 3 whites, 3/4 cups sugar, 3/8 tsp cream of tartar and 3/8 tsp vanilla.

After they've cooked, you can put them into a ziplock bag and keep them for several weeks.

If I'm making ice cream, I make these while the cream and milk mixture is simmering.


Vanilla Ice Cream

Ulysses, 337 words, 2012-12-17

This recipe makes a little over a quart of ice cream. My ice cream maker is the Cuisinart Ice-40, amounts and process will need to be adjusted for other makers.

Ingredients:

Directions:

Put the cream and milk into a large saucepan. Slice the vanilla bean lengthwise, and using the back of the knife scrape the seeds into the pan. Then put the pod in the pan. Bring to a simmer, and simmer for 30 minutes, stirring regularly. Take off heat.

Beat the yolks and sugar into a paste. Slowly add about a cup of the warm milk into the mix, while beating. Once this is well-blended, mix back into saucepan.

Put back on burner and bring to a boil, then reduce to a simmer for several minutes, stirring constantly. It should thicken slightly. Remove from the heat and allow to cool.

Pour evenly into two containers, and put in fridge. After it has finished cooling, it should continue sitting in the fridge for at least 6 hours but no more than 3 days.

The ice cream barrels should be in the freezer for 24 hours before starting. Take them out of the freezer, and set up and start the ice cream maker. Add one container of base to each barrel, and start the timer.

After 25 minutes, the ice cream should be ready. Put into one or more containers, and put in freezer. Allow to harden in freezer for at least four hours.

Notes:

Don't freeze the barrels with ice cream in them. Allow them to thaw and then clean and dry them thoroughly before putting them back in the freezer. Enclose them in plastic bags in the freezer, to prevent frost.

I usually use 40% heavy cream that I get from Costco, but any heavy cream will work. I use either 2% or 1% milk, depending on what I have in the fridge.


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