Goat cheese ice cream with red wine syrup

For the ice cream

3 cups whole milk
2 T cornstarch
2.5 oz goat cheese, softened (this is high in casein proteins which gives the ice cream body)
pinch of sea salt
1.25 cup heavy cream
1/4 cup sugar
zest of one lemon

For the Red Wine Syrup
1 750-ml bottle red wine
1 cup + 1 tbs. sugar
2 cinnamon sticks

For the ice cream
Mix a couple of tablespoons or so of the milk with the cornstarch to dissolve. Add the rest of the milk, cream, and sugar into a pot and heat until boiling. Boil for a few minutes. Remove from heat, and stir in the cornstarch. Stir slowly for about a minute, until the mixture thickens slightly. Add the goat cheese, lemon zest and a pinch of salt and stir until smooth. Chill the mixture and when cold, churn in the ice cream maker.

For the red wine syrup
Bring wine, one cup sugar, and cinnamon to boil in large saucepan, stirring until the sugar dissolves. Boil until the mixture reduces to one cup, about 18 minutes, and then cool the syrup completely. Drizzle over the ice cream. Yum!

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Beef and lamb meatballs in tomato anchovy sauce

1 pound ground lamb and beef (1/2 each, or any combo)
1 egg, beaten
1/4 cup dried breadcrumbs
2 T chopped parsley
1 medium onion, finely chopped
2 garlic cloves, chopped
1/2 cup wine – either red or white work!
1/2 cup broth – beef or chicken
1 cup tomato puree
3-5 anchovies, depending on your preference

Mix the ground meat mixture with the breadcrumbs, parsley and season with salt and pepper. Form into 1 inch balls. Saute in olive oil until just browned and transfer to a plate. Heat a small swirl of olive oil in a skillet and add the chopped garlic, onion and sweat for several minutes. Next add anchovy. Marvel at how the anchovy just melts into the pan. Add the wine and reduce by about half. Add the tomato and broth and remove from heat. In a blender or food processor, whiz sauce until smooth. Return to skillet, adjust seasonings if you need, and add the meatballs. Simmer for about 5 – 10 minutes. Serve.

Stuffed piquillo peppers with quinoa y Manchego cheese

1 cup uncooked quinoa – we love using red quinoa, or a combination of colors
1/2 cup finely chopped onion
1 garlic clove, chopped
1/4 cup chopped parsley
sea salt, pepper and olive oil
a squeeze of lemon, if desired
1 16 oz tin piquillo pepper
1/2 pound manchego cheese, cut into 1/8 inch strips about as long as the piquillo peppers

First off, sweat the onions and garlic in a saute pan. When just beginning to impart their flavor, add the quinoa and cook for about half a minute. Then add 1 3/4 cup of water and cook until perfect – it shouldn’t take long – about 15 minutes or so. Season with salt, pepper, a sprinkle of parsley and a little squeeze of lemon if you are so inclined. Scoop filling into the piquillo peppers, and stuff in manchego. Serve sprinkled with a little parsley.

Jamon y Queso Empanadas

These mini-empanadas are lovely for a party – easy to make in advance, freeze, and heat in the oven to order. Our favorite wrappers are called “La Saltena” and are specifically for empanadas. To simplify life, use round potsticker (wonton) wrappers that you can find at Asian markets and many grocery stores. Some students like to use puff-pastry dough that they roll out and stamp into circles with a drinking glass. This yields a flakier-pastry empanada. Depends what you like – flaky pastry or thin and crunchy pastry.

For the empanada filling
(combine the two ingredients in a bowl)
1 cup grated cheese, like emmental, grueyere, mozzarella or even a shredded quatro formaggio mix
3-4 slices of jamon serrano (or even just plain old ham in a pinch)

An alternate empanada filling
(combine the two ingredients in a bowl)
1 cup grated cheese, like emmental, grueyere, mozzarella or even a shredded quatro formaggio mix
1 cup thinly sliced yellow onion, cooked in pat of butter and hearty splash of cognac, until soft. Cool.

Fill empanadas and seal. If you are using La Saltena wrappers or puff pastry, then prick each empanada with a fork, and throw in the oven. For wonton wrappers, lightly brush with an egg wash (an egg beaten with 1⁄4 cup water) before baking to ensure a nice toasty-looking empanada. Bake in a pre-heated oven at 400 degrees until brown.

Ceviche and mango salsa on mini tostadas

1/4 – 1/2 pound white fish, thinly sliced: such as mahi mahi, turbot, monkfish
6 shrimp, deveined, halved lengthwise
1 mango, diced
2 scallion, diced
1 sweet red pepper, diced
1 large handful cilantro, chopped
juice of 5 limes or lemons
a swirl of olive oil (extra-virgin, first cold pressed)
1 fresh jalapeño or Serrano chili pepper, diced finely
sea salt and pepper

Soak the fish and shrimp in the citrus juice until it the shrimp turns pink and the fish from translucent to white. Combine with the other ingredients and plop on a freshly toasted tortilla round to serve.

Orange Saffron Aioli

2 cloves garlic
1-2 egg yolks (depending on size), completely free of whites and room temp
1/2 cup olive oil
1/2 cup grapeseed oil
pinch saffron, softened in tablespoon hot water
juice of half a lemon
grated zest of 1 orange

Crush garlic and sprinkle with a teaspoon or so of coarse sea salt – make into a smooth paste either in a mortar or with your rocking knife skills on your cutting board. Add in room temperature yolks and combine until you have a sticky, thick paste. Transfer paste to food processor/KitchenAid/stainless bowl/blender and begin blending. Drizzle oil into whisking emulsion, a little at a time. After a minute or so the aioli gets very thick. At this point, add the lemon juice, whisk well and continue adding oil until you get the texture you’d like. Always add a little at a time so the whisking mixture can emulsify. Drizzle in saffron liquid and orange zest when you’re almost finished. Taste and whisk in more salt or a little orange or lemon juice if needed. If it breaks, you can make more paste and possibly bring it back together with fresh paste, adjusting seasoning as you need, or just drizzle over your dish.

Patatas Bravas with orange saffron aoili

4 Red Bliss Potatoes, cut into large dice
1 T butter
1 T Paprika
1/8 t Cayenne
4 Cloves garlic, minced

Toss potatoes in olive oil and crisp up the potatoes in toaster oven at 400F. Melt your butter in a sauté pan and add garlic. Add potatoes and spices, toss to coat and finish crisping. Serve with Aioli.