Celery Sorbet – It Only Sounds Crazy

Celery Sorbet – It Only Sounds Crazy

Siti R on May 22, 2018

If you set out to make an ice cream or sorbet from a vegetable, celery wouldn’t be your first choice, but nevertheless, these unremarkable ribs produce a shockingly delicious frozen treat. And, I said “frozen treat,” instead of dessert for a reason, since this has as many savory applications as sweet ones.

The first time I ever had something like this, it was used to garnish a plate of salmon gravlax. It was presented next to the cold, cured fish, on a pile of crispy rye breadcrumbs, and the combination of tastes, textures, and temperatures truly was incredible. After that meal, I promised myself I’d figure out how to make this stuff no matter how long, or many failed attempts it took. Luckily, Mark Bittman had already posted a recipe for it in the Times, so I ended up nailing it on the first try, but still, promise kept.

If you don’t have an ice cream maker, there are like a hundred hacks online for how to do this without one, or you can simply use the method highlighted in our strawberry granite video, which will produce something closer in texture to a snow cone, but amazing nonetheless. No matter what you use, I really do hope you give this very unusual, but absolutely delicious celery sorbet a try soon. Enjoy!

Ingredients for 6 portions:

1 pound (after trimming) sliced celery

1 cup white sugar

1 cup cold water

pinch of salt (I used 1/8 teaspoon)

1 lime, juiced

The Ultimate Berry Crumble – The Ultimate

The Ultimate Berry Crumble – The Ultimate

Siti R on May 01, 2018

I was only half kidding about the “ultimate” designation for this, as it truly was everything I’ve ever wanted in a fresh berry crumble. This has the perfect balance of sweet and tart, tender and crisp, not to mention copious amounts of butter in our double application of crumble.

As I mentioned in the video, if you want a pie-like filling, you’ll want to toss in a few teaspoons of cornstarch, otherwise for a runnier fruit mixture cut it in half, or leave it out altogether. It really depends on what you’re into, but either way, some ice cream on the side is highly recommended.

This really shines with fresh berries, but it will work with the frozen ones. Those tend to be a lot juicier, so keep that in mind when making cornstarch related decisions. And don’t feel like you have to stick to berries, as ripe peaches, and other summer stone fruit would also be fantastic in this. No matter what you use, I really hope you give this a try soon. Enjoy!

Ingredients for 6 to 8 portions (made in 2-quart casserole):

For the crumble:

2 cups all-purpose flour

1/4 teaspoon fine salt

3/4 teaspoon baking powder

3/4 cup white sugar

3/4 cup (1 1/2 sticks) frozen unsalted butter, grated

1 1/2 teaspoon vanilla extract

2 large egg yolks

1 to 2 teaspoons apple cider vinegar, or enough for dough to “clump”

For the fruit mixture:

3 generous cups fresh berries

1 teaspoon lemon zest

2 teaspoons fresh lemon juice

1/3 cup white sugar

1 to 4 teaspoons cornstarch, depending on how firm you want the fruit filling (I used 4 tsp)

pinch of cayenne

- Bake at 375 degrees F. for about 40-45 minutes

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Strawberry Semifreddo – Semi-Amazing

Strawberry Semifreddo – Semi-Amazing

Siti R on April 24, 2018

I used to tell my students to never try making classic desserts “healthier,” since your guests will always compare it to the unhealthy, and undoubtedly far superior original version. 

And yet that’s exactly what I’ve done with this strawberry semifreddo, although, in fairness, that happened accidentally while I was trying to make the recipe easier.

Traditionally, we’d make an egg custard for the base, as well as cook down our strawberry puree to concentrate the flavors; and while that does produce a fine, and much richer semifreddo, I wanted something simpler, that didn’t require any cooking. Besides saving time, and eggs, I think we also get a little cleaner, more distinct berry flavor.

However, the price we pay for those skipped steps, and the modest amount of sugar, is a less smooth and creamy texture. An extra rich, classically made semifreddo can be quite similar to ice cream, whereas this will be much firmer when frozen. That's why you really do need to let these warm up for at least 10 or 15 minutes before serving.

In the video, I described the texture as something in between strawberry ice cream and a strawberry popsicle, which reminds me, if you do have the molds, this mixture would be perfect frozen on a stick. Regardless of your delivery system, I really do hope you give this a try soon. Enjoy!

Makes 10 Ramekins (mine were 5.5 ounces each):

1 pound fresh strawberries, rinsed and hulled

1/2 cup white sugar

3/4 cup plain Greek yogurt

zest from 1 lemon

2 teaspoon fresh lemon juice

1/8 teaspoon vanilla extract

1 teaspoon aged balsamic vinegar, optional

1 3/4 cups cold heavy cream, whipped to soft peaks

For the crust:

1 1/2 cups cookie crumbs

3 tablespoons melted butter

For the garnish:

1 1/2 cup diced or sliced strawberries

2 or 3 tablespoons white sugar, or as needed

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Carrot Cake – So Good, I Make It Every 10 Years

Carrot Cake – So Good, I Make It Every 10 Years

Siti R on March 24, 2018

If you were thinking we already did a blog post for carrot cake, you are correct, but we never actually did a video, since I was just testing out a written recipe for a side project.  I remember thinking this is a really good carrot cake, and I should film a video for it soon, which I did, 10 years later.

The only major change from the original is that I substituted coconut oil for the vegetable oil.  I would love to tell you what the difference was, but I can’t remember.  Needless to say, this recipe would work with an equal amount of any other dessert-friendly fat, so don’t feel like you need to make any special trips to the store.

If you do go with the coconut oil, you can use a “virgin” coconut oil, which will have a fairly strong coconut aroma, and identifiable flavor, or you can go with a more refined coconut oil, which is virtually odorless and flavorless. I used the latter, but the former would be fine, if that’s what you’re into.

You don’t really need a garnish for the top, since that’s what the cream cheese frosting is, but if you did want to decorate with some candied carrots, simply slice them thin, and boil for a couple minutes in a syrup made from equal parts sugar and water. Accessorized or not, this cake would be fun to make for your Easter table, or just anytime you’re craving a vegetable-based cake, which is why I hope you give it a try soon. Enjoy!

Ingredients for a 13 x 9 Carrot Cake:

2 cups all-purpose flour

1 teaspoon fine salt

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon ground ginger

2 teaspoons cinnamon

2 cups white sugar

1 cup coconut oil (or vegetable oil)

4 large eggs

1/4 cup melted butter

2 heaping packed cups raw finely grated carrots (or more for a moister cake)

1 can (8 ounce) finely crushed pineapple, drained

1/2 cup finely chopped pecans

1/2 cup finely chopped walnuts

For the frosting (slightly different ratio from the old version):

1/4 cup unsalted butter, softened

8 ounces cream cheese, softened

1 1/2 teaspoon vanilla, or to taste

about 3 cups powdered sugar, or to taste

Easy Cheese Soufflés – Sorry, Béchamel

Easy Cheese Soufflés – Sorry, Béchamel

Siti R on March 02, 2018

It's not often that you cut a step or two from a classic recipe, and it actually comes out better, but that's what happened with this cheese soufflé experiment. I was actually working on something I was going to call “cheesecake soufflé,” and since I was adding cream cheese to the base, I decided to skip the classic white sauce, and simply smear everything together.

Not only did this make the operation much faster, and easier, the cheese flavor seemed to be “cleaner,” and more pronounced. Ultimately, I decided not to call this a “cheesecake soufflé, since hot cheesecake just seems wrong, but also because the technique works just as well for a savory version.

You’ll want to skip the sugar, vanilla, and maybe the lemon zest, but everything else should work the same. The cream cheese works really nicely as a neutral base to incorporate the rest of the ingredients, and literally any type of grating cheese will work for the second type. I love a nice sharp, aged cheddar, but Gruyere, Gouda, and Comté would all be wonderful in this.

As I mentioned in the video, despite being a very easy recipe, you will probably have to practice a few times to lock in the perfect cooking time. Variables like the oven type, ramekin size, and batter temperature will all effect the time. Plus, you have to decide how “French” you want yours. Regardless, I really do hope you give these a try soon. Enjoy!

Ingredients for 2 Soufflés:

2 large egg yolks

2 ounces cream cheese (about a rounded 1/4 cup)

1 tablespoon white sugar

1 tablespoon all purpose flour

1/2 teaspoon vanilla extract

1 teaspoon lemon zest

1 ounce shredded cheddar cheese (about 1/3 cup unpacked)

1/4 teaspoon salt

2 large egg whites, beaten with a pinch of salt to soft peaks

butter and sugar for 2 (5.5 ounce) ramekins

- Mine baked at 400 F. for 12 minutes, but your times will vary!

Nipples of Venus (Capezzoli di Venere) - Keeping Abreast of the Latest in Valentine’s Day Confections

Nipples of Venus (Capezzoli di Venere) - Keeping Abreast of the Latest in Valentine’s Day Confections

Siti R on February 06, 2018

I don’t remember much about the movie, Amadeus, which isn’t surprising, since I don’t remember that much about the early eighties in general, but I do recall the famous “Nipples of Venus” scene. At the time, I wondered if that was actually a real thing, or just something made up for the movie, but since there was no Internet yet, I never found out.

Fast forward thirty-plus years later, and inspired by a viewer’s request, I finally learned that these were in fact real, and very delicious, thanks in part to star of the show, chestnuts. While not a common ingredient, chestnuts aren’t that hard to find, and worth the effort, since they work really well in this.

If you must, another nut like almond, or hazelnut, should work about the same, especially when you consider your guest, or guests, will be fairly distracted by the eye-opening appearance. Speaking of Netflix and chill, you could show Amadeus after dinner, with these served as a sexy snack during the viewing. From there, you’re on your own. Regardless of whether you serve these on Valentine’s Day or not, I still really hope you give them a try soon. Enjoy!

Ingredients for about 24 Nipples of Venus:

5 tablespoons unsalted butter, room temp

1/3 cup white sugar

6 ounces dark chocolate

14 ounces whole chestnuts

pinch of salt

pinch of cayenne

1 teaspoon vanilla extract

1/4 cup brandy

*8 ounces white chocolate, chopped, divided

1/3 cup powdered sugar

enough milk to make a very thick paste

1 or 2 drops red food coloring

*This is more white chocolate than you need for coating, but that's how this stuff works. Just eat the rest. 

Chocolate Croissants – But Just Barely

Chocolate Croissants – But Just Barely

Siti R on January 16, 2018

I’ll admit to being pretty underwhelmed the first time I had a chocolate croissant, or “pain au chocolat,”as I’d mispronounce it; but eventually I realized the relatively sparse amount of chocolate wasn’t any kind of stinginess, but rather the true secret behind this amazing pastry.

Properly done, this should ride that line between sweet pastry and a savory bread, so don’t overdo it with the chocolate chunks; otherwise you’ll lose that beautiful balance. Other than that, not much can go wrong. Just be sure to bake them until nicely browned, and let them cool before enjoying.

While this will work with that dough in the tube, I’d like to think you’d make a batch of your own dough using our recently posted croissant recipe. Don’t worry, it only seems like a lot of work. Either way, I really do hope you give these chocolate croissants a try soon. Enjoy!

Ingredients for 12 Chocolate Croissants:

1 batch of croissant dough from this recipe (split in half for two batches of 6)

about 1 cup roughly chopped chocolate chunks, or chips

1 large egg, plus 1 tablespoon of water for the egg wash

coarsely ground sea salt

- Bake at 400 F. for about 20-25 minutes, or until well-browned

Chocolate Bark – Temper, Temper

Chocolate Bark – Temper, Temper

Siti R on December 15, 2017

In addition to sharing an easy, and beautiful edible holiday gift idea, I wanted to make this chocolate bark so I could test a simplified technique for tempering chocolate without a thermometer. It sounded too good to be true, but worked fairly well, which is the problem. Is fairly good, okay? 

Properly tempered chocolate will snap when broken, and retain that gorgeous glossy sheen. Poorly tempered chocolate is sort of dull grey, and the texture is soft, and waxy. This was somewhere in the middle.

Using this method, you will get close to properly tempered chocolate, and you might get lucky, and actually end up with perfectly tempered chocolate, but in hindsight, since using a thermometer isn’t really hard, and the extra steps required not that strenuous, I’ll probably just do it the right way next time.

In fact, I may do a future chocolate truffle video as an excuse to show you the “professional” method, but in the meantime, check out this great article I found on Allrecipes, as well as this video from Monarch Media that does a good job of explaining the steps. There are also hundreds of other videos online that take you through the procedure. Regardless of which method you go with, quick and imprecise, or deliberate and exact, I stand by my assertion that this would make a great holiday gift. I hope you give it a try soon. Enjoy!

Ingredients for about 36 pieces of Chocolate Bark

1 1/2 pounds dark chocolate (70% cacao)

1 cup toasted walnuts, chopped

1 cup shelled, roasted, salted pistachios

1/2 cup dried gogi berries

about 1/2 teaspoon coarse sea salt

Buttermilk Pie – The Best Pie You’ve Never Heard Of

Buttermilk Pie – The Best Pie You’ve Never Heard Of

Siti R on October 24, 2017

I can understand certain recipes being relatively unknown, but this buttermilk pie is not one of them. Not only is this easy to make, and beautiful to look at, it’s also bursting with the kind of bright, tangy flavor that no other custard-style pie can touch. Like I said in the video, this is sort of like a vanilla custard, meets lemon meringue pie, meets very light cheesecake. Except better.

I’ve never had much trouble finding buttermilk, even in regular, non-fancy grocery stores, but depending on where you live in the world, apparently that’s not the case. There are many “hacks” for making a substitute, usually using milk and lemon juice, or vinegar, and I’ll let you Google those at your leisure, but I’d be more inclined to try some yogurt, thinned out with some milk.

I think that would be closer to the tanginess of buttermilk, but as far as the recipe “working,” one cup of any type of dairy product should yield similar results. Once your pie is made, it can be served “as is,” or topped with seasonal fruit. I went with raspberries, mostly for the pictures, but if you were going to do this for the holidays, some persimmons, and/or pomegranate seeds would also be very nice. Regardless of how you serve it, I really do hope you give this a try soon. Enjoy!

Ingredients for one pie:

Enough pie dough for a 9-inch pie dish
(I used half a recipe of our butter crust dough)

For the filling:

1 1/2 cups white sugar

1/2 cup (1 stick) unsalted butter, room temp

3 tablespoons all-purpose flour

1/4 teaspoon kosher salt

3 large eggs

1 teaspoon vanilla extract

1/8 teaspoon freshly grated nutmeg

zest from one lemon

juice from one lemon juice

1 cup buttermilk

- Prebake crust at 350 F. for 15-20 minutes, let cool, then fill and bake for another 45-55 minutes, or until the filling is golden and “set.”

Canelés de Bordeaux (Crispy Baked French Custards) – Hold the Mold!

Canelés de Bordeaux (Crispy Baked French Custards) – Hold the Mold!

Siti R on October 06, 2017

I’ve wanted to do a Canelés de Bordeaux video forever, but just never got around to buying the specially designed molds that they require. After seeing a picture of them online a few days ago, I decided this would be the week, and headed out to the one store near me I knew carried the necessary hardware.

Since it was actually a hardware store that also carries lots of kitchen equipment, I figured they would have the beeswax, as well. I’ve been in that store at least a hundred times, and I would anyways see the canelé molds beckoning me, but never pulled trigger, since I was usually looking for something else.

So, you can imagine my shock when I walked down that aisle, as I’d done so many times before, only to find they were no longer stocked. Thanks a lot, Amazon. Anyway, purely out of spite, I decided to make them anyway, using a regular muffin pan, and the results were pretty amazing.

As long as you cook them long enough, the muffin tin works great, assuming you don’t care about getting the classic shape. Since this was an experiment, I only did six, but I’ve scaled the recipe below to make 12. I’m not sure how many real canelé molds this recipe will fill, but it’s probably close to that. Either way, I really hope you give these a try soon. Enjoy!

Ingredients for 12 Canelé de Bordeaux:

2 cups whole milk

2 tablespoons plus one teaspoon unsalted butter

1 cup white granulated sugar

1 cup all-purpose flour

4 egg yolks

1/4 teaspoon kosher salt, or 1/8 teaspoon of fine salt

1 teaspoon vanilla extract

1/4 cup rum

For greasing pan:

2 tablespoons butter

2 tablespoons beeswax

- Bake at 450 F. for 10 minutes, then at 375 F. for about 50 minutes more, or until well browned.

-- NOTE: These only stay crispy for about 8 hours. So, fair warning if you plan to make them a day ahead. I've never tried to re-crisp.