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Go Green with Arugula Ice Cream

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Does it sound too good to be true? It’s not! Today I am sharing a recipe by our workshop chef, Chef Philip Meeker. It’s one of his specialties, arugula ice cream. This dessert is the perfect way to get in some greens while giving in ever so slightly to your sweet tooth.

Arugula Ice Cream or in Italian, Gelato di Rucola

Chef Philip says, “This time of year there’s a lot of fresh arugula at the market. Buying it from the farmer is a totally different experience than getting it at the store. The nutty and peppery flavors that you get from farm-fresh arugula are as striking as any herb which to me is a great indication that it would go well in a gelato just like rosemary or basil would. But what to pair the gelato with depends on whether you use cane sugar or glucose to make it. If you use glucose, the sweetness will be so minimal that you can use it in salad, like a carpaccio di fragole (a.k.a thinly sliced strawberries) with balsamic, fresh arugula and olive oil. And don’t worry: while glucose may sound fancy and hard to get, the light corn syrup you use for pecan pie is mostly glucose.”

Arugula Ice Cream

You will need:
– 1 ¼ cups heavy cream
– ¾ cups whole milk
– 1 ½  cups sugar (or glucose or light corn syrup)
– ¼ cup cornstarch
– 3 cups puréed arugula (about 3-4 bunches of field arugula)
– pinch of salt plus salt for boiling arugula
Note: There is no acid in this recipe because it will destroy the green color

Blanching and Puréeing Arugula:

Prepare a bowl of heavily iced water. This will be used to immediately cool down the arugula after it cooks. Bring a saucepan full of water to a boil. Salt the water lightly. Throw in the arugula and let it cook for three to five seconds. Remove it from the boiling water and immediately plunge it into the ice water. As soon as the arugula becomes ice cold, about 20 seconds, put it into a blender. Don’t worry too much about water that stays with the arugula as it goes into the blender. This will help the arugula blend into a smooth purée. Add a couple of ice cubes to the blender before starting to ensure the arugula won’t heat while blending which will allow the beautiful green colors to be , preserved. As you blend the arugula to a purée, add water and ice to the blender as needed to ensure the arugula has enough liquid to blend. Store the arugula purée in the fridge until you are ready to add it to the ice cream mix. Keeping it cool will ensure that its color will stay green and that the flavor won’t weaken.

Making Ice Cream Base:

To make the base of the ice cream, heat ½ cup of the whole milk plus the heavy cream in a small saucepan on high heat along with 1 cup of the sugar. Stir occasionally to make sure that it doesn’t stick to the bottom. In a bowl, mix together the remaining sugar and cornstarch with a whisk (mixing these two ingredients together ahead of time helps avoid lumps). Mix in the remaining milk.

When the dairy-sugar mix in the saucepan comes to a boil, mix a little of it in with the cornstarch mix. Then pour the entire contents of the bowl into the pot. Put it back over high heat. Mix it slowly while it comes to a boil. When the contents of the pot boil, mix it rapidly, carefully scraping the bottom to avoid scorching. The mixture needs to boil for 1-2 minutes until it lacks a starch taste.

Afterward, pour the mix into a sealed container, and store in the fridge to cool down.

Once cool, whisk the arugula into the dairy mix along with the salt. Spin in an ice cream maker to make ice cream.

*Tip: Make sure the arugula mix has enough salt in it to make it have maximum sweetness but not enough to make it taste salty instead of sweet. You do this by adding salt to the mix, little by little, tasting as you go. It will bring out the nutty, peppery flavor of the arugula.

*Suggestion: Create new flavor profiles by using other herb purées, such as parsley, mint, or tarragon. If a herb seems like it might lack flavor, steep the herb in the dairy mix after the dairy mix comes off the heat. Remove the steeped herb before it starts to turn color to something dead looking. I generally do a five-minute infusion.

Grazie mille, Chef Philip!

xx

Photo credit: Philip Meeker

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The Best Beet Salad

Beets

I love beets and thyme, and this recipe for a beet salad with goat cheese is a great way to enjoy both flavors. It’s so amazing the variety of beets that are found in the market these days.

Try this salad, and let me know how you like it in the comments section below. How do you like preparing your beets?

Beet and Goat Cheese Salad with Thyme/Lime Dressing
Serves 6-8

You will need:
– 6 large red beets, roasted
– 8 tablespoons plain goat cheese
– 6 cups arugula

To prepare beets:

Preheat the oven to 350 degrees F.

Roast beets in skin in the oven for 45 minutes

Let the beets cool, then peel the beets and slice into ½ inch disks

* I use gloves or a knife and fork to peel my beets; it’s much less messy this way.

Dressing

You will need:
– ¼ cup lime olive oil like O&CO
– ¼ cup lime juice
– ¼ cup plain Greek yogurt
– 3 tablespoons finely chopped shallot
– 3 tablespoons fresh Thyme leaves
– 1 teaspoon lime zest

To prepare salad: 

Place all dressing ingredients in a small lidded jar, close the lid and shake until combined

Assembly of the salad: Arrange beets on a platter or a plate on top of arugula, dollop with teaspoons of goat cheese, pour dressing over the salad.

Photo Credit : Helen Norman

xx

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Chinese Hot and Sour Soup

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One of the ways to keep a January detox interesting is to include amazing, flavorful dishes on your menu. If you ever crave some really bold flavors like I do, try this Asian inspired sweet and sour soup by Fuss-Free Cooking. It really hits the mark. Enjoy it below!

Chinese Hot Sour Soup
Serves 4

You will need:

– 1 tbsp oil
– 2 cloves of garlic, finely chopped
– 25g (0.8 ounce/ about 6-7  mushrooms) shitake mushrooms, sliced
– 1/2 tsp dried chili flakes *adjust to taste*
– 3 fresh tomatoes, roughly diced
– 2 cups of chopped kale ( I used the curly variety)
– 1 cup frozen corn kernels
– 4 cup low sodium chicken broth (you can use vegetable broth also)
– A dash of soy sauce *adjust to taste; you may need more if you make your own broth*
– 1 tbsp sesame oil (you can add more if you prefer a stronger scent)
– 2 dashes of white ground pepper
– 3 tbsps cornstarch
– 1/2 cup cold water
– 2 eggs, beaten
– Spring onions, chopped for garnish *optional*

To prepare:

In a large pot (or a wok), heat up a tablespoon of cooking oil and then add mushrooms, garlic and chili flakes. Saute over low heat until the garlic becomes aromatic. Add kale, tomatoes and sweet corn and stir to combine with the fragrant ingredients. Pour the broth into the vegetable mixture and let it simmer with a lid on over high heat until it starts to boil. Turn the flame over to the low and simmer for another 10 minutes after the broth reaches its boiling point. In the meantime, mix the cornstarch with cold water. Remove the lid. Over high heat and while the soup is bubbling vigorously, add the cornstarch mixture and stir to combine with the soup. The soup will thicken as it boils. Keep it boiling until it reaches your desired consistency. Then gradually pour the beaten eggs into the soup in a circular motion (rather streaming the egg in one spot). Allow the eggs to be fully cooked before you start stirring the soup. This is to ensure the eggs do not cloud the soup and they should appear ribbon-like. Stir in the sesame oil, soy sauce and white pepper. Serve immediately.

Soup recipe and photo from Fuss-Free Cooking.

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Fresh Artichoke Salad

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This recipe for fresh artichoke salad is zesty and delicious. I also love how surprising the ingredients are. It makes an excellent side for Juice January, and more details about the salad and its origins can be found in my book, Cocktail Italiano! Tip: make sure that the artichokes are very fresh and tender.

Roberto’s Fresh Artichoke Salad
Serves 8

You will need:
– 2 pounds (about 20) tender baby artichokes Note: you may substitute the interior soft leaves and heart of larger artichokes, but do not use the tough outer leaves
– 2 lemons, halved
– 4 tablespoons extra-virgin olive oil
– 1 to 1 ½ teaspoons salt
– 2 ounces Parmesan

To prepare:

Trim away any tough outer leaves of the artichokes to expose their tender pale green interior. Using a knife with a serrated blade, cut off the spiky top 1/3 of the artichokes. (Note: baby artichokes will not have the spikes.) Use a vegetable peeler to remove the tough outer layers around the base and stem.

Using a mandolin, slice the artichokes paper-thin and transfer to a medium bowl.

Squeeze the lemon halves over the artichokes, and toss with the oil. Sprinkle with salt, and use a potato peeler to shave the Parmesan over the salad. Serve in small bowls.

 

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Warm Winter Spinach Cauliflower Salad

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This salad is the perfect winter night supper. Smoky, sweet and filling, it’s very satisfying.

It is a vegetarian recipe, and if you leave off the cheese or substitute with vegan cheese, it is a great vegan recipe as well. Enjoy!

Spinach Cauliflower Salad

You will need:
– 1 large head of cauliflower, cut into florets
– 1 can (14 ounce) chickpeas, drained
– 1 cup halved brussels sprouts
– 1 cup raw cashews
– 1/4 cup olive oil
– 2 tablespoons chili powder
– 2 tablespoons smoked paprika
– 3 cloves grated garlic
– 1 teaspoon each of kosher salt and black pepper
– 6 cups fresh spinach
– 2 seedless cucumbers, sliced
– ½  cup thinly sliced red onion
– 4 ounces grated high quality parmesan
– 1 avocado, sliced

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Honey Mustard Vinaigrette

You will need:
– 1/4 cup olive oil
– juice of 1 lemon
– 3 tablespoons honey 2 tablespoons Dijon mustard
– 2 tablespoons apple cider vinegar
– 1/2 teaspoon kosher salt
– 1/4 teaspoon ground pepper fullsizeoutput_76a3

To prepare:

  • Preheat oven to 400 degrees F.
  • Combine the cauliflower, chickpeas, olive oil, chili powder, paprika, garlic, brussels sprouts, and cashews, and salt and pepper. Toss well to evenly coat. Place on a parchment-lined 18” x 13” rimmed baking sheet. Transfer to the oven and roast for 30- 40 minutes, or until fork-tender and lightly charred.
  • Meanwhile, in a large salad bowl, combine the spinach, cucumbers, cheese and sliced onion.
  • To make the vinaigrette. Combine all ingredients in a glass jar or bowl and shake (or whisk) until completely smooth. Taste and adjust the salt and pepper.
  • Toss the slightly cooled roasted cauliflower and chickpeas, nuts and brussels sprouts in with the spinach salad. Add a little of the vinaigrette and toss to combine. Top the salad with avocado and Parmesan cheese, serve with the remainder of the vinaigrette. The salad keeps well for 3-4 days in the fridge.

xx Annette

 

 

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