Food & Recipes: July 2011 Archives

Tuesday July 26, 2011

Zuppa di Pesce

Our guide to food and nutrition, Julie Van Rosendaal, is taking a summer break for the next three weeks. While Julie is away Nicole Kammerer, owner/ chef of Nicole Gourmet Catering, is going to school us in the ways of seafood. Today she has cooked up a fish stew.

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Zuppa di Pesce (Cioppino) serves 4-6

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1/4 cup extra virgin olive oil

½ small onion, finely diced

4 anchovy filets, rinsed and chopped finely

1 ½ teaspoons red chili flakes

3 cloves garlic, finely chopped

½ bunch Italian parsely, finely chopped

450 grams white fish, such as snapper or basa filet, cut into 2.5 centimetre pieces

3 roma tomatoes, diced 1.25 centimetres

12 manila clams, soaked overnight in wather with 2 tablespoons cornmeal

12 mussels, beards removed

12 prawns, peeled and deveined, 16/20 count size

3/4 cup white wine

1 cup strained tomaotes (passata)

½ cup fresh basil, torn or cut into strips

salt to taste

Categories: Columnists, Food & Recipes

Tuesday July 19, 2011

Summer treats

Looking for a new way to cool off this summer? Our food and nutrition columnist Julie Van Rosendaal brings us three unique twists on summer treats.

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Butterbeer Ice Cream

Adapted from SmittenKitchen.com's butterscotch ice cream, which was adapted from Sunset Magazine. If you don't use pumpkin pie spice, add some flaky sea salt at the end for a salted caramel-like ice cream.

1 cup packed brown sugar
2 Tbsp butter
2 tsp vanilla
1/4 tsp pumpkin pie spice (optional)
1 1/2 cups whipping cream
2 cups half & half cream
6 large egg yolks

Put the brown sugar and butter into a medium pan set over medium heat, and cook until the butter is melted, sugar is dissolved, and mixture is bubbly, 3 to 4 minutes. Whisk in 1/2 cup whipping cream until smooth and remove from heat. Whisk in the vanilla and pumpkin pie spice. In a small saucepan, bring the remaining whipping cream and the half-and-half to a simmer. In a medium bowl, whisk the egg yolks until smooth; whisk 1/2 cup of the warm cream mixture into the yolks, then pour the egg yolk mixture into the pan with the cream. Stir constantly over low heat just until mixture is slightly thickened, 2 to 4 minutes. Pour the mixture through a fine sieve into a bowl and whisk in the butterscotch mixture. Refrigerate until completely cold, then freeze in an ice cream maker according to manufacturer's instructions.

Strawberry Sour Cream Ice Cream

1 lb. ripe strawberries, hulled and halved
1/2 cup sugar or 1/3 cup honey
1 tsp. lemon juice
1 cup full-fat sour cream
1 cup heavy (whipping) cream, 18% coffee cream or half & half

In a bowl, mash the strawberries, sugar and lemon juice with a potato masher (or squish them between your fingers, or whiz in the food processor); stir in the cream. Freeze in an ice cream maker according to the manufacturer's directions. If you want it firmer, transfer to a container or bowl and put in the freezer until firm. And please, try to share.

Paletas de Pay de Limón - Lime Pie Ice Pops

Adapted from Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Iced, & Aguas Frescas by Fany Gerson

1 (14-ounce) can sweetened condensed milk
1 cup half & half
zest and juice of 2 large limes
Pinch of salt
3 cups coarsely crushed Maria cookies, or graham crackers

Put the sweetened condensed milk, half & half, lime juice, lime zest, and salt in a bowl and whisk until thoroughly combined. If using conventional molds, divide the mixture among the molds, snap on the lid, and freeze until solid, about 5 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (1 to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours. If using an instant ice pop maker, follow the manufacturer's instructions. If using shot glasses, fill them almost full, then cover with plastic wrap and stick popsicle sticks through the wrap (which will hold them in place). Spread the graham cracker pieces on a large plate. Unmold the paletas and press each side into the graham crackers, coating completely.