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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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Juice January is BACK and better than ever

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If you’ve been around here for a while, you are familiar with my annual Juice January regime. However, if you’re new, allow me to explain:

Every year, beginning on January 1, we get back on track with a month of healthy foods and healthy habits, and we are in it together! The idea is to eat cleanly in order to rid ourselves of the previous month of indulgence while setting ourselves up for a successful new year.

Over the years, I’ve gone from a strict juice diet to one that incorporates other healthy foods too, and let me tell you, it’s fun and delicious. Who wants to join?! I’ll post easy go-to recipes here all month long. There will be a lot of salad and soup because it’s seasonal and healthy, but there will also be a lot of juice recipes to ensure we get our fruits and veggies. In fact, I’m starting with a juice recipe today:

 

Basic Juice Recipe
Kale Apple Ginger Juice

You will need:
– 1 cup of kale
– 1 apple with the peel
– 1 inch piece of ginger
– 1/4 cup water + 1/4 cup ice

To prepare:
Place all the ingredients into your NutriBullet or juicer. Process for 30 seconds and enjoy!

 

Happy January! xx

Image from Williams Sonoma

Photo: Con Poulos

Styling : Alison Attenborough

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Get ready for Christmas 2020! (Seriously…)

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I know it sounds absolutely crazy to think about, but trust me: NOW is the time to prepare for the 2020 holiday season. As you clean-up wrapping paper, but away ribbons and decide which bags and boxes you plan to keep, it’s important to keep an eye on the prize: being organized next year. Here are a few things you can do to be prepared:

  1. To organize for 2020, make sure you shop for your holiday essentials over the next few days while they’re on sale. That way you will have them tucked away waiting for you next season! It’s such a wonderful surprise when the occasion arrives to be prepared.
  2. Go through your wrap and decor stash to see what is missing. Restock wrapping paper, ribbon and tags, scissors, tape, washi tape and other festive accouterments.
  3. Dispose of any ragged bits of wrapping paper, rolls that are empty or bags that are torn. Think about investing in a shredder to do the job and limit the trash. After all, shredded paper essentially doubles as confetti!
  4. Organize everything in a tidy box that can be slid into a closet, tucked under a bed, or put away in a basement or attic. In fact, invest in two wrapping boxes: one for the holiday season and one for any other wrapping needs that might arise. This way, you’re not digging through Santa tags and snowman paper when your BFF’s birthday comes along.

Any other holiday organizational tips we should share? I’d love to hear your tricks in the comments!

xx Annette

 

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My Latkes Recipe, just in time for Hanukkah!

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Every year my kids look forward to our Hanukkah meal. We light the candles, say a prayer, open little gifts and then sit down together for our traditional meal. I roast free-range chicken, and I make homemade sweet potato + Yukon potato latkes with homemade applesauce. I also usually toss together a sweet and savory salad with a balsamic vinaigrette. It’s a meal that incorporates all the flavors while bringing back warm memories from the years we’ve enjoyed this celebration of light together.

If you’re celebrating Hanukkah this year, give my yellow and gold latkes recipe a try. Actually, give these a try regardless of your celebrations; everyone loves latkes!

Yellow and Gold Latkes
serves 4 to 6
You will need:

– 3 medium size sweet potatoes
– 3 medium size yukon gold potatoes
– 2 eggs
– 1/4 cup matzo meal
– 1 small yellow onion diced
– salt and pepper to taste
– 1 cup olive oil
To prepare:

Prepare a paper towel-lined cookie sheet for finished latkes.

Hand grate potatoes, so they are shredded. Add salt and set aside for 10 minutes.

By hand, squeeze the liquid out of the potatoes, transfer to another mixing bowl.

Add eggs, matzo meal and diced onion and mix.

Note: if the potatoes still have some water, it’s fine to add 1 more egg and more matzo meal to bind.

In a large skillet put 1/4 cup oil and heat. Drop-in latke mix with a spoon forming small pancakes.

Fry in the oil until golden and crispy.

Place cooked latke pancakes on the towels to drain oil, and continue to fry the latkes and drain. You will need to continue to add oil to the skillet as you continue to fry the latkes. Place the cooked, and drained latkes in the oven on low until guests arrive.

Serve with homemade applesauce (recipes coming later this week!), sour cream, or non fat plain greek yogurt.

xx Annette

Latkes photo by Stephanie Meyer for Food & Wine

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WOW them with dessert:: make pumpkin bread pudding!

This pumpkin bread pudding is so easy to make and is a great alternative to pumpkin pie. Prepare it ahead of time to wow your guests at the end of the meal.

This pumpkin bread pudding is so easy to make and is a great alternative to pumpkin pie. Since it makes a large batch, you can easily make as much as you need to fit your crowd. Plus, you can alleviate some stress by making the raisin bread ahead of time. Or, simply use a good-quality store bought bread. Your guests will never know the difference, and you’ll be a stress-free hostess.

Assemble this dessert first thing Thanksgiving morning, cover it with foil, and place it in the fridge until you’re ready to bake it. You can pull it fresh from the oven and serve it warm. You can also bake it in personal ramekins, so everyone has their own dish. It’s a cute and memorable presentation.

Don’t forget a dollop of fresh whipped cream (or even ice cream), too. Look for this and more recipes plus great entertaining tips in my book Picture Perfect Parties. Enjoy!

Pumpkin Bread Pudding
Makes 8 servings

You will need:
– 1 cup heavy cream, *milk can be a substitute for cream
– ¾ cup canned solid-pack organic pumpkin
– ½ cup sugar
– 6 large eggs
– ½ teaspoon salt
– ½ teaspoon ground cinnamon
– ¼ teaspoon ground nutmeg
– 1/8 teaspoon ground cloves
– 6 cups cubed (1-inch) day-old raisin bread
– ¼ cup chopped toasted walnuts
– 1 stick unsalted butter, melted

To prepare:
Preheat oven to 350 degrees F

Whisk together cream, pumpkin, sugar, eggs, salt, and spices in a bowl.
Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.
Serve with a dollop of vanilla ice cream.

Photo Credit: Deborah Whitlaw Llewellyn

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