i would like to apologize. i have given you a wrong link to the new site.
The dish is now on www.thedishnyc.tumblr.com/
see you there!
since being pregnant i developed this fantasy about me and my kid baking together. leeba, at 17 months, still does not really bake with me, but she does say "cake" every time i use the mixer and runs to see what is going on inside.
last weekend i made chocolate cookies. i used 70% dark chocolate instead of the semisweet that was recommended in the recipe. to be frank, this choice was not made because by some mighty culinary instinct, it was the only chocolate i had at home. i will admit, i was not sure how it would come out, but figured what is the worse case scenario here? its chocolate. i was concern of the intensity of the dark chocolate, and perhaps that leeba wont like it, after all she is now my most important customer.
once i melted the chocolate i gave some to leeba, in order to see her reaction. boy, she loved it and kept chasing me for more. my joy quickly turned to guilt, "only a bad mother would give her kid so much sugar." so i only gave her one more lick and than hid it away.
the cookies came out delicious and quite complex. i think the photos speak for how leeba felt about them.
4 tablespoons unsalted butter
2/3 cup all-purpose flour, spooned and leveled
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon vanilla extract
1 package (12 ounces) 70% dark chocolate
preheat oven to 350 degrees.
heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat.
in another bowl, whisk together flour, baking powder, and salt.
in a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. reduce speed to low; beat in melted chocolate. mix in flour mixture until just combined. Stir in chocolate pack.
drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets.
bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes.
cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.
every time i tell people that i make ice creams at home they pause and ask me; “isn't it really hard?” the answer is NO (yeah, capital letters NO)! its actually very easy, but the magic trick lies in the ice cream maker. contrary to popular belief, not all ice cream makers are these huge machines that take over your entire kitchen, some are small and convenient. i have owned one for many years and it takes only a small spot in my cabinet and a big part of my heart.
... back to the ice cream. this past holiday, rosh hashanah, we had 25 people over to celebrate and eat with us. i cooked a lot of food (the ossobuco recipe is coming soon) but one of the main hits was the ice cream.
you can imagine the scenario, 25 very full, happy and sleepy people on my sofa, me going around asking them if they want some ice cream. no one wanted any. until i mentioned that i had made it myself, at this point i guilted them to have some. i made two flavors, that symbolize the holiday, honey and pomegranate. i have decided to give each person a scoop per flavor so they wont complain to much on how full they are. while i was passing the plates around, a commotion started and kids and adults, all rushing back for more. all ice cream was licked away.
2 egg yolks
1/2 cup honey
pinch kosher salt
2 1/2 cups milk
1 cup heavy cream
1 plump vanilla bean, split lengthwise
1/4 cup sugar---------------
place the egg yolks in a small bowl and whisk together with the honey and salt.
combine the milk and cream in a medium saucepan. add the vanilla bean and sugar and bring to boil over medium heat.
when the milk and cream come to a rolling boil, quickly whisk some of the boiling milk into the egg yolk mixture, then return the egg yolk mixture back to the pot.
whisk well to combine the rest of milk with the egg yolk mixture.
strain through a fine mesh strainer and save the vanilla bean for future use.
chill the custard completely, than freeze in a ice cream maker according to the manufacturer's instructions.
*recipe adopted from mario batali book babbo
1 1/2 cups heavy cream
1/2 cup whole milk
3/4 cup sugar
1/8 teaspoon salt
1 1/4 cups bottled pomegranate juice
1 teaspoon fresh lemon juice
whisk together cream, milk, sugar and salt in a 2 1/2- to 3-quart heavy saucepan.
bring to a boil over moderate heat, whisking occasionally. once boiled whisk for 2 minutes. remove from heat and whisk in remaining ingredients.
transfer to a bowl. chill the custard completely, than freeze in a ice cream maker according to the manufacturer's instructions.
*גלידת דבש ורימונים
in this post i just wanted to share a great trip i had few weekends ago with my family to upstate ny.
we went to visit our dear friends, the photographers charles lindsay and catherine chalmers, who have a beautiful home in preston hollow.
a couple of years ago, over a glass of wine, charlie and i had a conversation in which we planned to build a table together in his upstate wood workshop. since that wishful conversation, baby leeba came into my life and priorities and time management have all changed. charlie, the amazing restless artist and creator he is, got tired of waiting and decided to make the table by himself and dedicate it to our little leeba.
we arrived on saturday afternoon to pick up the table. except for the amazing weather, full spring bloom and the magnificent table, charlie and catherine surprised us with a roasted wild turkey that charlie hunted (can this guy do everything or what...?) that same morning. while the turkey was roasting, we ate some great new york cheese, had great wine and saw leeba bond with the neighbors' happy labrador dog.
unfortunately we only came for one night and had to go back to reality the next day, but with an amazing table!