September Grilling: Cantanzaro Chicken and Tuscan Panzanella Salad

Tonight’s menu features the Cantanzaro spice mix. Cantanzaro is a city in Italy.  So there are a lot of herbs this Italian girl recognizes: marjoram, basil, thyme, rosemary and oregano. And garlic, lots of garlic. But the kicker is the lemon and lemon peel.

It’s all very fresh for late summer/early fall harvest and great for grilling. Then I’ve added a fresh take on how to use the last of those fresh tomatoes. And just because I’m feeling ambitious, I included Gelato recipes.

On the board tonight:

  1. Grilled Cantanzaro Herbed Chicken Breasts
  2. Grilled Potatoes and Peppers (recipe here)
  3. Tuscan Panzanella Salad (recipe here)*
  4. Gelato (recipes here)

*the recipe calls for bread bowls, but with this meal, I served it over a bed of bibb lettuce.

Continue reading

Life Is Short…Eat Ice Cream!

Ice Cream or Gelato? Why not both?!

Yummy Vanilla Nut Crunch can be found here.

And two Strawberry Ice Cream recipes here.

I have also made plenty of gelatos. It is definitely one of my favorite styles of ice cream. Smooth, creamy and not as heavy as many full cream styles.

Pictured above, Chocolate Hazelnut Gelato – one of my favorites. Recipe here.

Gelato starts with a good base that you can then add any number of flavors to: Continue reading

Birthday Gelato: Vanilla and Hazelnuts

I decided a few days ago that gelato would be a fun birthday treat. I decided on vanilla with hazelnut chocolate spread and chopped hazelnuts.

I have made Hazelnut Gelato before (recipe here) and it’s yummy. But I wanted guests to have the option of plain gelato, a variety of chopped nuts, chocolate sauce and the hazelnut spread.

The key to a great vanilla ice cream or gelato is using the best vanilla extract you can find, or really splurge and use vanilla beans. Continue reading

Dutch Chocolate Gelato

Hazelnut Gelato1

Pictured above is Hazelnut Gelatorecipe here.

There will be a photo in the recipe exchange tonight of the chocolate gelato and I’ll copy it here…

It’s ice cream time and gelato is so easy in my ice cream maker. The first batch in the new house.

Dutch Chocolate Gelato

Begin with the Gelato base (below)

After you beat the eggs and sugar, sift in 2/3 cup dark chocolate cocoa. Combine well and then continue recipe as directed below.

Gelato di Crema (Gelato Plain Base)

  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 large egg yolk
  • 2/3 cup sugar (for the Hazelnut Gelato, reduce to 1/2 cup)

In a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn’t form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F.

Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well incorporated and the mixture is thick and pale yellow. Temper* the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously. Return the custard to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F. Do not bring to a boil.

*The best way to temper is to add a tablespoon at a time until you’ve added about 1/4 cup. Then you can add a full ladle at a time, slowly.

Recipe makes 1 to 1-1/2 quarts



 

Friday Recipe Exchange: Ice Cream Delights

Vanilla Nut Crunch

It’s that time again. Time to dig out the ice cream maker and try out some new recipes. I cannot express how much I love the ease of the frozen bowl style machine. No fuss, no mess.

Pictured above is this summer’s first batch, Vanilla Nut Crunch, recipe here (where there is also a bonus kitteh)

And here are four of my favorites from the past summers:

Key Lime Pie Gelato, click here for recipes and photos.

Strawberry Ice Cream, two recipes here.

Blueberry Sorbet, recipe and photos here.

Chocolate-Hazelnut Gelato, really my very favorite of all the recipes, is here.

For the pet lovers, in case you missed it, Bixby needed to cool off in a cute video here. He now has his own kiddie pool in the yard because flooding the bathroom nightly was not an option.

What’s on your menu for the weekend? Getting ready the big holiday? Any favorite frozen treat recipes?

Double Dutch Chocolate

Tonight’s featured recipe is one of the most chocolaty ice creams ever. It takes a full cup of dark dutch cocoa and just enough sugar so it’s not too sweet. The ice cream scoop in the photo was my very first Kickstarter contribution. It works great on the hardest frozen ice cream with little effort. But in all honesty, I contributed because the presentation was so funny and the inventor was a riot.  I ❤ engineers.

Dutch Chocolate Ice Cream

  • 1 cup dark dutch cocoa, unsweetened
  • 2/3 cup sugar
  • 1/2 cup lightly packed brown sugar
  • 1/8 tsp salt
  •  1-1/2 cups milk
  • 3-1/4 cups heavy cream
  • 2 tsp good quality vanilla extract

mixing bowl, ice cream freezer

In the mixing bowl, combine cocoa, sugars and salt, until well blended, add milk and use a hand mixer on low speed to combine until sugar is dissolved (about 2 minutes). Stir in cream and vanilla by hand.

Freeze according to manufacturer’s direction for your ice cream maker (for mine, I place the frozen bowl on the machine, add the paddle and the top, turn it on and then pour the ice cream mixture in while it’s turning. 30 minutes later I have ice cream).

After it has completed its freezing cycle, you usually have a soft serve consistency, you can freeze it until hard. Makes about 1-1/2 quarts.

That’s it for this week. There won’t be an exchange next week because of the holiday. I hope you have a great week and a terrific 4th! – TaMara

Fireworks2

 

 

Dinner Menu: Mambo Italiano Edition

Spaghetti and Meatballs2

Going old school tonight.  I thought you may still have some zucchini and tomatoes that needed to be used up and this menu does both.  Growing up, spaghetti was a weekly occurrence.  I’m not sure where my mom learned to make it, because it is my dad’s half of the family that is Italian, but it was always a hit at our house.  Over the years we’ve all played with different variations, but this is pretty close to the original. Whether it was at a weekly family meal or the Christmas dinner at my Gram’s, this basic sauce ruled.  And the good thing is, it is simple to modify depending on your tastes.  If you want to spice things up, add 1/4 to 1/2 lb of spicy Italian sausage and reduce the ground beef by as much.

Quick, easy and freezes well, I usually make double so I have some on hand for quick dinners.  Trust me, you will never find any jar sauce in my house.  Ever.  If you’d like to have meatballs instead, recipe is here.

On the board tonight:

  1. Spaghetti w/Meat Sauce
  2. Zucchini Italiano
  3. Crusty Italian Bread
  4. Sherbet or even better, Gelato

Spaghetti w/Meat Sauce

  • 9 – 12 oz pasta of choice (I like angel hair for this recipe)
  • 1 tbsp olive oil
  • 1 green pepper
  • 1 small onion
  • 3 tsp. crushed garlic
  • 1 lb lean ground beef
  • 6 oz tomato paste
  • 3 tomatoes, diced (or 14 oz can diced tomatoes)
  • 15 oz can tomato sauce
  • 3 tsp dried basil, crushed*
  • 3 tsp dried oregano, crushed
  • 1 tsp rosemary, crushed
  • 1 carrot, finely grated or 1/2 tsp sugar (these reduce the acidity of the sauce and bring out the spices – trust me on this one)
  • Salt & pepper to taste

2 saucepans and large skillet

In skillet, heat oil, sauté pepper, onion, garlic.  Add hamburger and cook thoroughly.  Add tomato paste and 1 tsp ea of crushed basil, oregano and rosemary, mix well.   In saucepan, add remaining ingredients and bring to a low boil, reduce heat, add meat mixture and let simmer for 30 minutes.

Cook pasta according to directions, drain well and serve with sauce and Parmesan cheese.

Zucchini Italiano

  • 2 medium zucchini
  • 1 tbsp olive oil
  • 1 tsp crushed garlic
  • salt & pepper to taste
  • ½  tsp oregano, crushed
  • ½  tsp basil, crushed
  • 4 tbsp grated parmesan cheese

medium skillet

Clean and slice zucchini, heat oil in skillet, add zucchini, garlic and spices. Stir-fry over medium heat, add 1 tablespoon water and let steam until zucchini is tender.  Toss with parmesan and serve.

*CRUSHING Spices – when using dry spices, to get the best flavor, you should crush them, either by rubbing them in your hand or using a mortar and pestle before adding them to a recipe.

Shopping List:

  • 9 – 12 oz pasta
  • 1 green pepper
  • 1 small onion
  • 1 lb lean ground beef
  • 6 oz tomato paste
  • 3 tomatoes, diced (or 14 oz can diced tomatoes)
  • 15 oz can tomato sauce
  • 1 carrot
  • Parmesan cheese
  • 2 medium zucchini
  • Crusty Italian Bread
  • Sherbet or  Gelato

Also: olive oil, crushed garlic, dried basil, dried oregano, rosemary, salt & pepper

==============================

Originally published Oct 2010 copyright What’s 4 Dinner Solutions Cookbook Spring Edition

Friday Recipe Exchange: Ice Cream and Gelato Treats

Key Lime Pie2

I’m swamped with work, trying to catch up after a week away, so tonight in true summer fashion, we’re going to have a repeat. But it’s a delicious repeat. Last year, friends lent me their Cuisinart Ice Cream Maker to test drive, so I spent a week making various frozen treats, testing them on all the neighbors (I was very popular that week) and posted the results. This summer I bought my own Cuisinart, so I thought it was time to pull out the recipes and make some ice cream and gelato. After all, it’s just been too hot to cook. Perfect time for frozen treats.

While Gelato is by far my favorite, I played no favorites and included ice cream and sorbet in the selection. These recipes all make between 1 and 1-1/2 quarts.  Here’s the lineup:

Vanilla and Strawberry Ice Cream (recipes here)

Blueberry Sorbet (recipe here)

Chocolate-Hazelnut Gelato (recipe here)

What’s your recipe for fun this weekend? What delicious things are you cooking up for this final weekend of July (oh, how can that be)?

Now for the recipe that started the whole thing, the reason I borrowed my friends’ ice cream maker. A while back I was searching for gelato recipes and came across one for Key Lime Pie. It sounded awesome. I tucked it away, planning to try it someday. Someday finally came and I put my own twist on it:

Key Lime Pie Gelato

  • Gelato Plain Base (recipe below)
  • 1 graham cracker crust, broken into pieces and frozen (recipe below)
  • 3 tbsps fresh lime juice, preferably Key lime*
  • 2 tsp grated lime zest

Make the Gelato Plain Base and chill as directed. Make the graham cracker crust as directed and freeze.

To make Key Lime Gelato: Gently whisk the limejuice and zest into the base. Pour the mixture into the container of an ice cream machine and churn according to the manufacturer’s instructions. Just after churning quickly stir in the graham cracker crust pieces, reserving some for garnish. Transfer to an airtight container and freeze for at least 2 hours before serving.

*after you mix in the lime and zest, give it a taste and add more limejuice as desired. If you’re prefer it a bit more tangy, you can add up to 2 more tbsp without worrying about consistency.

Graham Cracker Crust

Note: You can substitute graham cracker pieces if you don’t want to make an actual crust. I just like the buttery flavor and texture of the actual crust in the gelato.

For the graham cracker crust: Mix 1/2 cup melted butter, 2 tbsp sugar and 2 cups graham cracker crumbs together. Press firmly onto the bottom of a well buttered 8×8 glass baking dish and bake at 375 degrees F for 10 minutes. Cool and remove from the baking dish, break into bite-size pieces and freeze in a covered container.

This recipe is the base for most gelatos, it’s also good frozen by itself:

Gelato di Crema (Gelato Plain Base)

  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 large egg yolk
  • 2/3 cup sugar

In a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn’t form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F.

Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well incorporated and the mixture is thick and pale yellow. Temper* the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously. Return the custard to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F. Do not bring to a boil.

*The best way to temper is to add a tablespoon at a time until you’ve added about 1/4 cup. Then you can add a full ladle at a time, slowly.

One final note. If you’re wondering what the difference is between Gelato, Sorbet and Ice Cream, click here for a pretty good explanation.

==================================================

Frozen Treats: Chocolate-Hazelnut Gelato

Hazelnut Gelato1

This first appeared May 2013. At the time I had borrowed my friend’s ice cream freezer to test drive it. I bought my own this past week or so and decided it was a good time to start making some sweet frozen treats again. And as luck would have it, LFern is back from Japan and coming over tomorrow to share stories of her adventure. I also need to ask her a big favor, so I thought a fresh batch of her favorite frozen treat couldn’t hurt my case.

=============================

My friend LFern and I are not able to get together frequently. Family, work and other daily obligations, plus the fact we now live about 25 minutes apart, make it difficult to plan a lunch or coffee time. But this week I sent her an email that said this:

If you decide to come visit me this week I’ll make chocolate-hazelnut gelato (ok, I’m making it anyway, but why miss out?)

T.

That seemed to be incentive enough. Remember she’s my coffee and chocolate friend. I sweetened the deal with the promise of Lavazza coffee, too. When she arrived the ice cream maker was busy humming away. Fifteen minutes later, we had coffee and Gelato ready for a well-deserved girls’ afternoon.

I served up bowls and then proceeded to put the rest in the freezer. LFern mentioned I really didn’t need to do that, she’d be happy to finish it for me. I reminded her I still needed to take photos. She suggested this would be the only photo I would need:

empty bowl1

Needless to say, the recipe was a success. I had to agree with her, it was difficult to put enough away to photograph later. But luckily, once the photos were done, someone had to eat the bowl of goodness. Since I was the only one around at the time, I didn’t have to share.

So here is the next recipe in the Frozen Treats series. (A reminder, the first recipe is here and the second one is here. )

Hazelnut-Chocolate Gelato

  • Gelato plain base (recipe below)
  • 1 tbsp dark cocoa
  • 1 tsp vanilla extract
  • 13 oz chunky chocolate hazelnut spread (Nutella style spread)
  • 3/4 cup hazelnuts, roughly chopped

bowl with cover, ice cream freezer

ETA: Two things I forgot to mention. I reduced the sugar in the plain base because the hazelnut spread has lots of sugar in it and I was afraid it would be overly sweet. When I tasted the mixture after the spread was added, it was still a little too sweet, so I decided to add the tablespoon of dark cocoa powder. That did it and gave the finished product a nice rich chocolate flavor.

Make gelato plain base. Remove mixture from the heat and sift dark cocoa into the mixture and then add vanilla and hazelnut spread, stirring until the spread has dissolved completely. Remove to bowl, cover and refrigerate 4 hours or overnight. Before covering with lid, I also cover with plastic wrap, pressed down onto the mixture to keep it from forming a ‘skin’. Next add to the ice cream freezer and freeze according to the machine’s directions.  It will be a soft serve consistency when done, freeze for at least an hour before serving. (Okay, we didn’t wait that long and it was yummy anyway). You can stir the chopped hazelnuts in before freezing or you can use as a garnish for each bowl.

This recipe is the base for most gelatos, it’s also good frozen by itself:

Gelato di Crema (Gelato Plain Base)

  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 large egg yolk
  • 2/3 cup sugar (for the Hazelnut Gelato, reduce to 1/2 cup)

In a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn’t form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F.

Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well incorporated and the mixture is thick and pale yellow. Temper* the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously. Return the custard to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F. Do not bring to a boil.

*The best way to temper is to add a tablespoon at a time until you’ve added about 1/4 cup. Then you can add a full ladle at a time, slowly.

Recipe makes 1 to 1-1/2 quarts.

Side note: While I was typing this entry, late (last) night, I kept hearing this repetitive sound. It took a moment for it to register. It was our neighborhood Great Horned Owl, making quite the ruckus, hoot-hooting away in the rain. That was a pretty perfect moment.

I’ll conclude this series with the Friday Recipe Exchange, featuring the recipe idea that started the whole thing off. Until then…

========================================================