Friday, May 26, 2017

Ice Cream Cones – Because Egg White Omelets Shouldn’t Be a Thing

When you make homemade ice cream, you always end up with spare white whites, which just happen to be one of the main ingredients in homemade ice cream cones – and if you think that’s merely an accident, you don’t fully understand how the food Gods operate.

They obviously want you to make homemade ice cream cones, since there’s no other good explanation. These are surprisingly easy, and as long as you can wad-up some foil into a cone, there isn’t any special equipment, or tools required. Actually, you really do need to use a silpat to line the baking sheet, but you need one of those anyway.

Like I suggest in the video, please test your batter with the first few cones, to make sure they’re tough enough to handle a scoop of ice cream. Even spread thin, this stuff is fairly sturdy, but by adding more flour to the batter, you get a thicker layer on the pan, and that means a stronger, tougher cone.

You can also roll these into cigar-shaped cookies, or press over a ramekin to form an edible bowl. Regardless of the shape, I hope you make some homemade ice cream, and then sacrifice a few egg whites to the heavens, and make these crispy cones soon. Enjoy!


Ingredients for 8-10 cones:
2 large egg whites
½ cup white sugar
2 tablespoons whole milk
1/4 teaspoon vanilla extract
2 tablespoons melted butter
1 tablespoon cold water, or as needed
1/2 packed cup all purpose flour, plus more if needed
1/8 teaspoon kosher salt
- bake at 400 F. for about 8 minutes, or until browned around the outside few inches

Tuesday, May 23, 2017

Frozen Vanilla Custard – Western NY for French Vanilla Ice Cream

If you’re thinking that I’ve already posted a video recipe for vanilla ice cream, I have, but for what I consider a “real” vanilla ice cream, which means no eggs. That’s called an American-style ice cream, and features a cleaner, more pronounced vanilla flavor.

The French weren’t into that. They froze their famously delicious custard, and the rest is history. While I prefer the later, I have to admit they won, since it is the style that dominates the freezer case.

I like to use pure vanilla extract over the whole bean, mostly because it’s easier, cheaper, and always consistent. Having said that, it’s hard to argue against the whole bean, so feel free to go full foodie. Speaking of which, if you don’t have an ice cream maker, there are plenty of “hacks” online that work fairly well.

I would have called this French vanilla ice cream, but where I grew up, this is called frozen custard. It’s traditionally served soft, in cones, but I prefer to freeze it firm. That way, I get French vanilla ice cream, and as it melts, I also get soft-serve frozen custard. Now that’s a win-win. Anyway, stay tuned for homemade cones, and in the meantime, I really hope you give this a try. Enjoy!


Ingredients for 1 quart of Frozen Vanilla Custard aka French Vanilla Ice Cream
5 large egg yolks
pinch of salt
2/3 cup white sugar
1 cup whole milk
2 cups heavy cream
2 1/2 teaspoons pure vanilla extract (or one split/scraped whole vanilla bean)

Friday, May 19, 2017

Crispy Fresh Corn Fritters with Crab and Chipotle Lime Dressing – The Other Popcorn

Everyone loves fresh, sweet corn, but there comes a time every summer when you get tired of gnawing it off the cob, which is exactly when these crispy fritters should be made. Sure, you may get splattered with a little hot oil, but I promise, it will be worth it.

Freshly shucked corn is the star of the show here, and we’re going to pack a seemingly impossible amount into our batter. Beyond the amazing taste and texture, I think you’ll be shocked by how a batter this thin, light, and crispy, can hold together so many kernels.

If you don’t know how to remove those kernels from the cob, we welcome you to check out this video to see that very technique. Other than getting your hands on some perfect summer corn, the only other thing you’ll have to decide is how to serve this.

Crab is very nice, but so is grilled shrimp, or even a ceviche, which is how they serve it at the restaurant that inspired this fritter. Regardless of how you top them, or whether you top them, I really do hope you give this great fresh corn recipe a try soon. Enjoy!


Makes about 6 Crispy Corn Fritters:
2 ears white corn (about 1 1/2 cups of kernels)
1 large egg white
1/4 cup ice water
1/4 cup self-rising flour (or 1/4 cup all-purpose flour with 1/4 tsp baking powder and 1/8 tsp fine salt added)
1/4 cup cornstarch
1/2 teaspoon kosher salt
* If need be, add a little more water, or cornstarch/flour, to adjust the batter consistency to what you see in the video.
- Shallow fry at 350°F for about two minutes per side
-- Use a seasoned cast iron skillet, as this will stick in a regular stainless steel pan
For the sauce:
1/2 cup mayo
2 teaspoons chipotle
juice of one lime 

Wednesday, May 17, 2017

Bomba Calabrese – This Pepper Spread is the Bomb, Literally

This amazing Calabrian pepper spread is as delicious, as it is unknown. It doesn’t even have a Wikipedia page. Hey, even I have a Wikipedia page. But, despite the fact there’s not a lot of information available, I believe I got relatively close, and really love how this comes out.

As I said in the video, I like this best served simply on sliced bread, but beyond that, this is one of the most versatile condiments I know. You can toss it with pasta; add it to a sandwich; fill an omelet; top a pizza; use it like a salsa on grilled fish; spice up a potato salad; as well as create the world’s best deviled eggs. Actually, I’ve never made deviled eggs with it, but I know it’d be the best.

I was intentionally vague with the cooking times and temperatures. Basically, once the onion, eggplant, and mushroom mixture is sautéed, you add your peppers, and simply cook until everything is soft and tender, no matter how long it takes. You’ll probably stay between medium and medium high heat, but be prepared to adjust as need be. This is not something we want browning in the pan, before everything is cooked.

Another key is waiting for this to cool down completely, before you finalize the seasonings. We always want to adjust a recipe at the same temperature it’s going to be served at, since that just makes sense. Another thing that makes sense, and a lot of sense, is you giving this bomba Calabrese a try soon. Enjoy!


Ingredients to make about 4 cups Bomba Calabrese:
3/4 cup olive oil, divided
1/2 yellow onion
1 small eggplant
4-5 large button mushrooms
2 pounds hot cherry peppers (or about 1 pound after trimming)
1 pound sweet red bell peppers (or about 12 ounces after trimming)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon crushed fennel seeds
1 teaspoon dried oregano
1/4 cup white wine vinegar, or to taste