Monday, June 27, 2011

The Perfectly Efficient ChipWhich




It turns out I wasn't very efficient in my last post...
...so here are some more thoughts on efficiency:



1. I put the fries directly on my cheeseburgers
2. and potato chips in my sandwiches
3. I mix kale in my smoothies
4. and add zucchini to my brownies




5. I marinate as much as humanly possible
6. and grill in the same vain
7. I turn stale bread into breadcrumbs
8. and freeze tired grapes to use as ice cubes
9. I double, triple, and quadruple my gravy recipe so I always have some on hand




10. And when it comes to dessert, I like to get the biggest bang for my buck
The Chipwich: chocolate chip cookies and vanilla ice cream
put together in a neat little package that requires no dishes to clean up afterward




 Vanilla Ice Cream
*David Lebovitz: The Perfect Scoop

1 cup whole milk
3/4 cup sugar
2 cups heavy cream
pinch of salt
1 vanilla bean, split in half lengthwise
6 large egg yolks
3/4 teaspoon vanilla extract

Warm the milk, sugar, salt and 1 cup of heavy cream in a medium saucepan. Add the scraped seeds from the vanilla bean and the bean itself. Remove from heat, cover and leave it alone for half an hour.(this is brilliant and I'll tell you why in a sec)

In another bowl whisk egg yolks. Take the warmed vanilla milk and slowly add it to the eggs. (Every other recipe I've tried calls for constant heat and I inevitably end up making it too hot, or keeping it on the stove for too long which leaves me with a curdled mess. This is brilliant because the eggs won't scramble when I happen to walk away from the stove for 30 seconds to remove gum from someone's hair, a lego from someone's nose, or fish a football out of the toilet)

Add back into saucepan.

Over medium heat stir this fabulous concoction until it's thick enough to coat the back of a spoon.
Pour the remaining cup of cream into a bowl and set a mesh strainer on top.
Pour the warmed contents of the saucepan through the strainer and mix it thoroughly with the cream over an ice bath until it has cooled.
Chill in the fridge and freeze in ice cream maker.

Chocolate Chip Cookies 
* I originally found this recipe on Travel Cook Eat
*adapted from The New York Times

2 cups minus 2 tablespoons cake flour
 1 2/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs (room temp)
2 teaspoons vanilla extract
1lb really really really good dark chocolate (I used Godiva...)- coarsely chopped
Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Chop chocolate pieces roughly and incorporate into batter. Press plastic wrap against dough and refrigerate for 24 to 36 hours.

3. Drop tablespoon sized mounds on cookie sheet sprinkle with a little sea salt. Bake at 350 for 15-20 minutes or until cookies are golden brown.

This will make about 5 dozen cookies.
Less, if you like to sample




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