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Fresh Corn Carbonara

I was a little hesitant with this one but O' Ye of Little Faith was this so fresh tasting. It was the perfect summery fresh dinner (except for the boiling the hot water and heating up the whole kitchen part).

Fresh Corn Carbonara (Adapted from Epicurious)

1 lb pasta (something long and stringy)
6 slices thick cut bacon, cut into small pieces
4 ears of corn removed from cobs - cobs reserved
1/2 c heavy cream
1/2 c Parmesan cheese
1/2 c basil
pepper

Cook pasta. Meanwhile fry the bacon in a skillet over medium-high heat until crisp. Scrape the corn milk from the cobs by scraping them with the back of a knife into a food processor (or blender). Add half of the corn and the cream. Process until very smooth. Reduce skillet to low. You might need to drain the bacon before doing this - you want about 2T of bacon fat in the pan.Pour corn mixture into skillet with bacon.  Add Parmesan, pepper, and basil. Add cooked pasta. Heat slightly. You might want to add some of the pasta water to thin…
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Hot Fudge Sauce

Why is this the best? Because it makes a whole 2 cups and you can always have hot fudge sauce at the ready - that's why it's the best!

Hot Fudge Sauce (Adapted from Smitten Kitchen)

2 T butter
2/3 c heavy cream
1/4 c brown sugar
1/4 c cocoa powder
1/4 t sea salt
6 oz bittersweet chocolate chopped
1 t vanilla

Combine butter, crea, brown sugar, cocoa, and salt in a small saucepan over medium heat. Bring to a simmer. Simmer for 3-5 minutes on low. Sitr in chocolate until smooth. Add vanilla.

Serve over ice cream. Store remainder in a jar in the refrigerator. Once it's set all you have to do is spoon out a bit and pop it into the microwave for a few seconds and you're ready to go  (Or just take a nice spoonful when no ones looking - insert directly into mouth. I won't tell)

Salted Honey Ice Cream

I could not wait to eat this ice cream. It sounded so good and guess what it turned out so good too.

Salted Honey Ice Cream (Adapted from A Cozy Kitchen)

1/2 c honey (I used wildflower)
1t salt
1 c milk
2 T sugar
4 egg yolks
1 c heavy cream

Heat honey over medium-low heat in a small saucepan. Stir in salt until dissolved. Set aside. In a saucepan heat milk and sugar until it reaches a simmer. Remove from heat. While milk is heating whisk yolks in a small bowl. Add 1/4 c of hot milk into yolks whisking constantly. Pour yolk/milk mixture back into saucepan and heat constantly stirring until mixture reaches 170-175 degrees. Sieve mixture into a bowl and place bowl in ice bath. Stir in honey mixture and then add heavy cream. Stir until cooled. Place in container and chill for several hours - ideally overnight. Give a quick whisk before churning in your ice cream maker according to directions.

If you want to see how to make absolutely the BEST chocolate sauce - check back soon!

Hard Boiled Eggs?

Are they still hard boiled eggs if the water isn't boiled? Or would you call them Sous Vide hard eggs? Well I guess this is really just a philosphical question. The end result is that you get an egg with a nice firm, but fluffly and perfect yolk center and a lovely white. It was simple enough.

Sous Vide Eggs

Eggs

Heat water to 195. Gently add eggs. Cook for 20 minutes. Remove eggs and place in ice water.  Crack shells and place back in water for a few seconds to easily remove shells.

Easy peasy. Yes you can have hard boiled eggs in less time by cooking them the traditional way, but will they be cooked perfectly - maybe yes, maybe no. I 'd rather go with the sure thing and use the Sous Vide.

And yes I know I've been slacking. It's the summer and I've been crazy busy. I've been cooking, just not posting.

Chocolate Macroon Cake

OK don't get me wrong this cake was moist, chocolately, but the ganache was definitely not as represented in the original recipe. It did not get creamy and look like frosting. Quite frankly I'm not sure how it would ever look like that given the ingredients.

Chocolate Macaroon Cake (Adapted from Bon Appetit)

1 c coconut oil
1/4 c cocoa powder, plus extra for pan
5 oz ground almonds (almond meal)
8 oz semisweet or bittersweet chocolate, coarsely chopped
1 t kosher salt
1/2 c coconut (I used sweetened)
6 eggs
1/2 c sugar
1/2 c brown sugar
2 t vanilla

Ganache
4 oz semisweet or bittersweet chocolate
1 T agave
pinch Kosher salt
1/2 c unsweetened coconut milk

Line a 10" springform pan with parchment and grease sides.  Dust with cocoa powder. Heat chocolate, coconut oil in a small saucepan. Remove from heat and let cool. In a bowl mix together almond meal, cocoa powder, coconut, and salt together; set aside. Beat eggs with whisk attachment until well combined. Add sugar and va…

Chicken Hand Pies

I'm on the constant quest for delicious hand pies, cornish pasty, or whatever you want to call them.

Chicken Hand Pies (Adapted from Cooking Light)

14 oz white whole-wheat flour + 2T
salt/pepper
1 t baking powder
10 T ice cold water
2/3 c olive oil + 2T
1 1/2 lb ground chicken or turkey
4oz haricot verts, cut into 1/4" pieces
3/4 c carrot, finely chopped
1 T thyme
1T minced garlic

1 1/2 c chicken stock
1/2 c thawed peas
salt/pepper
1 egg, beaten with 1t water

Place flour,  1t salt, and baking powder in a food processor. Pulse until combined. Stir together ice water and flour. With food processor running, slowly pour oil/water mixture down the chute. Mix until combined. Turn dough out onto board, knead 1 minute. Place in plastic wrap and refrigerate 30 minutes.

Heat 1T oil in skillet add chicken, breaking up and cook until no longer pink. Remove from skillet. Wipe skillet clean with paper towel. Heat oil add, haricot verts, carrot and thyme. Saute until tender. Add garlic and…

Sweet Potato Crust Frittata

This recipe was quite interesting to me because as much as I try with crust, either they come out really good or really bad. The taste is fine; it's usually shrinkage or the fluting that I struggle with. This appealed to me because it's seemed like it would be rather healthy. With all that said did it taste good - yes. Was it a quiche - I would say no. It reminded me more of a frittata. Is this a bad thing - no not necessarily, unless you were expecting a quiche. I did change up some of the recipe - they wanted you to use 4 eggs and 2 whites. I wasn't making ice cream so I didn't have a use for the extra yolks. I decided to just add them into the mix.


Sweet Potato Crust Quiche Frittata(Adapted from Cooking Light)

2 medium sweet potatoes*
spray oil
1t olive oil
1 clove garlic minced
1 5-oz baby spinach
1/2 t nutmeg
1/2 cup milk
salt/pepper
1/4 teaspoon crushed red pepper
6  eggs

2 oz goat cheese, crumbled

Peel and slice the sweet potato. Using a mandoline, make 1/8&q…