Friday, December 31, 2010
Monday, December 27, 2010
Thursday, December 23, 2010
Monday, December 20, 2010
We love Ming Tsai's new cookbook, Simply Ming One-Pot Meals. The Asian fusion recipes are delicious, easy, and healthy, and there are gorgeous pictures for every recipe.
CEREAL MILK ICE CREAM RECIPE (from Momofuku Milk Bar)
For Caramelized Cornflakes (makes 18 oz; recipe adapted from Momofuku)
- 10 oz cornflakes
- 2 oz nonfat dry milk powder
- 4 tbsp sugar
- 1/2 tsp salt (we used a teeny bit less because our tongues aren't calibrated to average salt levels)
- 6.5 oz (one and a half stick) unsalted butter, melted
For Cereal Milk (approximately 1 cup):
- 4 cups whole milk
- 14 oz caramelized cornflakes
For Cereal Milk Ice Cream (makes approximately 3,5 cups):
- 1 cup heavy cream
- 1 cup cereal milk
- 1/2 cup sugar (we used a teeny pit less)
- 1/4 tsp salt (we omitted this b/c the cornflakes added enough saltiness to the cereal milk)
- 1 tsp vanilla extract
- 4 large egg yolks
- 4 oz caramelized cornflakes, to serve
- To prepare the caramelized cornflakes, preheat your oven to 275 F (140 C). Put the cornflakes in a large mixing bowl and crush them with your hands a few times. Combine milk powder, sugar and salt in another bowl, give it a stir and set aside. Add the melted butter to the cornflakes and then the sugar mixture and toss to combine. Spread out on two baking sheets lined with parchment paper and bake in the preheated oven until they caramelize, for approximately 35 minutes. Remove and let cool to room temperature.
- To prepare the cereal milk, combine 14 oz of caramelized cornflakes and milk in a large mixing bowl and let steep for an hour. Strain the milk with the help of a fine-mesh sieve (make sure to press on the cornflakes with a spatula to extract as much liquid as possible), strain once again (through a finer sieve or cheesecloth this time), pour it in a container and set aside.
- To prepare the cereal milk ice cream, pour the heavy cream in a medium bowl and place it in the fridge until needed. Combine cereal milk, sugar, salt and vanilla extract in a small pot and bring to a boil over medium heat.
- In the meantime, in a medium pot, whisk together egg yolks. Slowly pour the warm milk mixture into the yolks while whisking constantly. Place over medium heat and stir until the mixture coats the back of a wooden spoon.
- Pour the custard through a strainer into the chilled heavy cream and stir to combine.
- Chill the mixture overnight, then freeze it in your ice cream machine according to the manufacturer’s instructions.
- Serve with the remaining caramelized cornflakes.
Sunday, December 5, 2010
1 and 3/4 cups all-purpose flour
1/2 teaspoon baking soda1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/3 cup white sugar
1 tablespoon vanilla extract
1 egg yolk
1.75 cups semisweet chocolate chips
1 cup crushed graham cracker crumbs
1 1/2 cups mini marshmallows
2 Hershey bars (I used dark)
Preheat the oven to 325 degrees F. Line cookie sheet with foil.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in flour mixture until just blended. Stir in the chocolate chips and graham cracker crumbs. Drop cookie dough 1/8 cup at a time onto the prepared cookie sheets. You should fit 12 cookies per sheet.
Bake for 10 minutes in the preheated oven and remove from oven. Push 3 to 4 marshmallows and a piece of a hershey's bar into each cookie. Return to oven and bake for 3-4 more minutes. Cool on counter.