Brown Honey Rum-Raisin Ice Cream

Brown Honey Rum-Raisin Ice Cream

1 cup (packed) raisins  

2/3 cup brown honey rum 

8 large egg yolks  

1 cup sugar 

3 cups milk (do not use low-fat or nonfat)  

1 1/2 cups whipping cream

 

Combine raisins and rum in small bowl.
Cover; let stand at room temperature 2 hours. Drain raisins, reserving 6 tablespoons rum. Combine in same bowl. Whisk egg yolks and sugar in large bowl until blended.
Bring milk and whipping cream to boil in heavy large saucepan over medium heat.

Gradually whisk into yolk mixture. Return mixture to saucepan; stir over medium-low heat until custard thickens, about 15 minutes (do not boil). Strain custard into bowl. Cool. Add raisin mixture to custard. Refrigerate until cold. Transfer custard to ice cream maker and process according to manufacturer's instructions.
Freeze ice cream in covered container until firm, about 4 hours. (Can be prepared 3 days ahead.)

Chicken Pot Pie

Chicken Pot Pie


2 c. med dice celery
2 c. med dice onion
3T Butter
3T Flour
6 c. chicken stock
¼ c. white wine
1 t. tarragon
1 t. basil
1 T. salt
1 t. pepper
2 c. dice potato
1 rotisserie chicken, cooked (shredded)
4 c. frozen peas, carrots, corn
1 clove garlic
1 c. slice mushroom

sweat , celery, onion, garlic in butter
add mushroom, cook slightly.
add flour to make roux, cook til golden brown
add white wine & chick stock, tarragon, , basil, salt, pepper.
Simmer for 10 minutes
Add potato and cook till soft
Add chicken, peas, carrots, onions
Portion/pastry/bake. 350 - 45 min

Osso Bucco Milanese

Osso Buco Milanese

Ingredients

• 1/2 cup flour
• Salt and pepper, to taste
• 4 pieces veal shank with bone, cut 3 inches thick
• 3 tablespoons olive oil
• 3 tablespoons butter
• 1 onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup carrots, chopped
• 4 cloves garlic, coarsely chopped
• 2 bay leaves
• 3 tablespoons fresh Italian parsley, finely chopped
• 1 cup dry Marsala
• 2 cups veal or chicken stock
• 2 tomatoes, peeled, seeded and chopped
• Saffron Risotto, recipe follows

GREMOLATA:

• Grated rind of 1 lemon
• Grated rind of 1 orange
• 2 garlic cloves, minced
• 2 tablespoons fresh Italian parsley, chopped

Directions

In a large shallow platter, season flour with salt and pepper. Dredge the veal shanks in the mixture and tap off any excess. In a large heavy skillet or Dutch oven, over medium flame, heat the oil and butter. Sear the shanks on all sides, turn bones on sides to hold in marrow. Add more oil and butter if needed. Remove the browned veal shanks and set aside.

Add onion, celery, carrots, garlic, bay leaves and parsley to the pan and cook until softened. Season with salt and pepper. Raise the heat to high, add the wine and deglaze the pan. Return the shanks to the pan, add the stock and tomatoes, drizzle with olive oil. Reduce the heat to low, cover and cook for about 1 1/2 hours or until the meat is tender. Baste the meat a few times during cooking. Remove the cover, continue to simmer for 10 minutes to reduce the sauce a bit.
For gremolata: combine all ingredients together in a small bowl. Strew the gremolata over the osso buco before serving. Serve osso buco with Saffron Risotto.

Tomato Toast with Sardines & Mint

Tomato Toast with Sardines & Mint

12 toasts | Active Time: 15 minutes | Total Time: 30 minutes

Ingredients

• 1 4-ounce can boneless, skinless sardines packed in olive oil, preferably smoked
• 2 tablespoons finely chopped fresh mint
• 2 teaspoons extra-virgin olive oil
• 1/8 teaspoon salt
• 3 slices multigrain bread or 12 slices baguette, preferably whole-grain
• 1/2 medium ripe tomato
• 1 tablespoon very thinly sliced yellow onion

Preparation

1. Preheat oven to 350°F.
2. Flake sardines with a fork into a mixing bowl. (The pieces should not be mashed, but should be no bigger than a dime.) Add mint, oil and salt; toss gently to combine.
3. If using whole slices of bread, cut off the crusts and cut each into four triangles. Place the triangles or baguette slices on a baking sheet and bake until crispy and golden brown, 12 to 14 minutes. As soon as you remove them from the oven, rub each slice with the cut side of the tomato. As you progress, the tomato will break down until only the skin remains; discard any remaining tomato.
4. Top each toast with about 1 1/2 teaspoons of the sardine mixture. Top the sardine mixture with a couple of onion slices and serve immediately.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate the sardine mixture (Step 2) for up to 2 days.

Wild Mushroom and Asparagus Risotto

Ingredients

• 6 cups chicken broth
• 1 cup dry white wine
• 2 tablespoons unsalted butter
• 1 cup finely chopped onion
• Kosher salt and freshly ground black pepper
• 2 cups Arborio rice
• 8 oz. sun dried tomatoes, reconstituted in white wine
• 5 ounces wild mushrooms, cooked and coarsely chopped, approximately 3/4 cup
• 7 ounces asparagus, cooked and cut into 1-inch pieces, approximately 1 1/2 cups
• 2 ounces grated Parmesan, approximately 1/2 cup
• 1 teaspoon grated lemon zest
• 1/2 teaspoon freshly grated nutmeg

Directions

In an electric kettle or medium saucepan with a lid, combine chicken broth and white wine and heat just to simmering. Keep warm.

In a large 3 to 4-quart heavy saucepan over medium heat, melt the butter. Add the onions and a pinch of salt and sweat until translucent, about 5 minutes. Add the rice and stir. Cook for 3 to 5 minutes or until the grains are translucent around the edges. Be careful not to allow the grains or the onions to brown.
Reduce the heat to low. Add enough of the wine and chicken stock just to cover the top of the rice. Stir or move the pan often, until the liquid is completely absorbed into rice. Once absorbed, add another amount of liquid just to cover the rice and continue stirring or moving as before. There should be just enough liquid left to repeat 1 more time. It should take approximately 35 to 40 minutes for all of the liquid to be absorbed.
After the last addition of liquid has been mostly absorbed, add the mushrooms, tomatoes, and asparagus and stir until risotto is creamy and asparagus is heated through. Remove from the heat and stir in the Parmesan, lemon zest, and nutmeg.
Taste and season, to taste, with salt and freshly ground black pepper