FrozBroz Apricot Parmesan Ice Cream

May 21, 2012

I have been so busy that I forgot to post the results of the FrozBroz apricot parmesan ice cream challenge. In a word: spectacular!

If only all the people who wrinkled their noses at me when I told them my flavor could try it.

Both apricot and Parmesan have the potential to dominate, but the idea was interpreted in a way I didn’t think of. An apricot marmalade stirred into the ice cream base and also layered with the ice cream, and small chunks of Parmesan, or Wisconsin’s Stravecchio Parmesan, to be exact. The result was a truly decadent ice cream to savor slowly in order to appreciate the flavors and textures going on.

I love to eat ice cream when it is like a treasure hunt to find all the goodies hidden in it. The apricot marmalade had an intensely deep and concentrated flavor and a great sticky texture with pieces of candied apricot. Finding the crumbles of Parmesan, which gave bursts of salty, tangy flavor, was my favorite part of the treasure hunt. And of course the body of the ice cream itself was luscious and creamy, with a hint of the apricot and maybe cardamom?

To serve it, I made a shortbread crunch to sprinkle over the ice cream to replicate a favorite combination of mine, which is a shortbread cookie topped with a cheese and something really sweet, like apricot or caramelized sugar. The crunch was inspired by Christina Tosi’s crunches from Momofuku Milk Bar.

Shortbread Crunch

170 g Shortbread Cookies
40 g Milk Powder
40 g Brown Sugar
20 g White Sugar
4 g Kosher Salt
130 g Butter, melted 9 tablespoons

Directions:
1. Heat the oven to 275°F.

2. Put the cookies in a food processor and pulse until crumbly. Transfer to a mixing bowl. Add the milk powder, sugars, and salt and toss to mix. Stir in the butter until the crumbs are coated and creating small clusters.

3. Spread the clusters on a parchment- or Silpat-lined sheet pan and bake for 25 minutes, stirring every 10 minutes or so. They should be slightly golden and crunchy when cooled slightly and chewed.

4. Cool the crunch completely before storing or using in a recipe. Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in the fridge or freezer, it will keep for 1 month.

FrozBroz Craft Ice Cream

March 21, 2012


I’m excited to share the news that I won the FrozBroz Craft Ice Cream Flavor Contest. Erik and Ben will make a flavor of my choosing.

The ice creamsmiths hard at work

But when it came down to choosing, I wanted them to also feel inspired by the flavor, so I gave them a list of five flavors:

  • Szechuan pepper orange
  • Berry rosemary
  • Coconut habanero
  • Cinnamon chevre
  • Apricot Parmesan

Charred marshmallow was originally on the list, but I’ve been feeling inspired by Christina Tosi lately and decided to keep that challenge for myself. But that’s for another post.

They didn’t keep me in suspense for too long, which was just a little disappointing, because they had promised to videotape any brawling that occurred if they disagreed. And their choice was:

Apricot Parmesan

In an informal poll amongst some friends this was also the top choice; Szechuan pepper orange was second.

The guys at FrozBroz are also in the midst of a fundraising campaign to make their ice cream available to the general public. An extremely worthy cause if I do say so myself, and a time when you can REALLY put your money where your mouth is. The campaign ends May 11, 2012, so head on over to their site to watch their video and check out their other 100+ flavors.

Peanut Noodles with Tofu & Chicken

March 17, 2012

peanut noodles with tofu & chicken

This is a great way to use leftover chicken or pasta. If you don’t want to fry the tofu, you can add it to the sauce with the chicken to heat it up. Of course, this tastes even better the second day.

Ingredients:
1 Rotisserie Chicken Or 2 Cups Leftover Chicken Breast
1 carton Firm Tofu, drained
Vegetable Oil For Frying
8 ounces Spaghetti, cooked al dente & drained

Peanut Butter Sauce:
⅛ cup Regular Soy Sayce
½ Tbsp Dark Soy Sauce
⅛ cup Natural Peanut Butter
1 Tbsp Rice Wine Vinegar
1 Tbsp Light Brown Sugar
½ tsp Red Pepper Flakes Or Chili Oil
2 ½ Tbsp Chicken Stock
Chopped Peanuts, optional
Green Onions, thinly sliced

Make the sauce: Combine all the sauce ingredients in a blender and puree for about 20 -30 seconds. Transfer the sauce to a small saucepan and heat it until hot and then keep warm over low heat while you’re preparing the rest of the ingredients.

Slice the block of tofu in half, horizontally. Then cut each slab into 16 triangles. Blot with paper towels. Deep fry (360 degrees) or shallow fry (medium-high heat) the tofu until golden and crisp. Drain on paper towels.

Remove the breasts from the rotisserie chicken. Discard the skin and cut the breasts into small bite size pieces. Reserve the rest of the chicken for another use. Add the chicken to the warm sauce.

If you’re using leftover spaghetti, reheat it gently in the microwave.

In a large bowl, combine the spaghetti, tofu, sauce and chicken and combine well. Garnish with chopped peanuts and green onions, if desired.

Fish & Chips Perfection

February 22, 2012

Mac's Fish & Chips by aharste

Halibut fish & chips from Mac’s Fish & Chips at the intersection of Hamline and Larpenteur in St. Paul.

I’d write a review, but nothing I would say could improve on the photo.

1st Place Pumpkin Pork Chili

February 1, 2012

pumpkin pork chili

I developed this recipe a little over a year ago and knew I had to save it for the annual chili cook-off at work. I hoped it was a winner and it was! Thank you to everyone who liked it and voted for it. There was stiff competition this year, as always.  My favorite was a Thai coconut chili.   As promised, here is my winning recipe.

Pumpkin Pork Chili

I love the addition of the pureed pumpkin which mellows the acidity of the tomatoes

1/2 tsp. salt
1 poblano chile, seeded and cut into small dice
1 large onion,  thinly sliced
1 1/2 tsp. Mexican oregano
1/4 cup chili powder (Gebhardt’s is good)
4 garlic cloves, sliced into slivers
3 lbs. pork shoulder, cut into 1-inch cubes
1 small Delicata or butternut squash, peeled and cut into 1-inch cubes
12 oz. lager
3 cups chicken stock
2 chiles in Adobo sauce, cut into small dice
1 28-oz can diced tomatoes
1 can pumpkin puree
1 bunch of hearty greens, such as mustard or kale, stemmed and roughly chopped

Heat the vegetable oil in a pressure cooker or large stock pot over medium heat. Add the poblano chili, onions and salt; cook until soft, about 15 minutes. Add the oregano, chili powder and garlic; cook 5 minutes.

Add the pork, squash, beer, chicken stock, Adobo chilies and tomatoes to the pot.

If you’re using a pressure cooker, lock the lid in place and bring it up to pressure according to the instructions of your manufacturer.  Cook at pressure for 35 minutes.  Lower pressure naturally and then remove lid. 

If you’re using a stock pot, simmer the chili until the pork is tender, one to two hours.

Stir in the pureed pumpkin and the greens. Simmer 10-20 more minutes until the greens are soft.

Check seasoning.

Serve with sour cream.


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