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Brown Sugar Ice Cream

June 19, 2012 by JennaB

Brown Sugar Ice Cream title

Brown Sugar Ice Cream - Piece of Cake Blogger

The below photo is of me, my mother, and my little brother in front of one of my all-time favorite places on the Cape, Four Seas Ice Cream. I have been going to Four Seas in the summer since before I can remember and I really don’t think I will ever find an ice cream place that does it for me more than this one. Over the years they have added to their flavor and toppings menu a little but other than that they really haven’t changed much, which I appreciate. My favorite part of this photo is my little brother just shoving that ice cream into his face with reckless abandon. My least favorite part of this photo is my mother’s choice of shirt that day… but you know what? It was the 90′s… can you blame her? It’s not like I’m doing much better with my bangs and denim dress.

I digress.

For my first installment of Piece of Cape I decided to pay homage to my favorite ice cream shop (ever) by trying my hand at some of my own homemade ice cream. I knew I wanted to make Brown Sugar Ice Cream because before seeing this recipe I really had never heard of it. I also knew that I did not have an ice cream maker to use so I began my obsessing research and found that David Lebovitz could show me the way. As he always does. Thank you David. Ice cream without an ice cream machine… who knew!?

Brown Sugar Ice Cream

Well I could not have been happier with the way this ice cream turned out. It was SO GOOD. It almost had a hint of mocha flavor for some reason (consequently, Mocha Chip from Four Seas happens to be my go-to). Another gold star for me!

BROWN SUGAR ICE CREAM

Ingredients

1 1/2 cups whole milk

1 1/2 cups heavy cream

1 cup packed dark brown sugar

6 large egg yolks

1 1/2 teaspoons vanilla extract

BIG pinch of sea salt

Directions

1. Bring milk and cream to a simmer in a medium saucepan, stirring frequently so as to not scorch the milk on the bottom of the pan.

2. Whisk brown sugar, egg yolks, vanilla, and salt together in a bowl until smooth.

3. Pour a small amount of simmering cream mixture (maybe a 1/2 cup) into the sugar and egg mixture and whisk until incorporated.4. Continue this process of adding a small amounts of the cream mixture into the sugar and egg mixture until both are mixed together. (See how to Temper an Egg)5. Return mixture to saucepan over medium heat (do not boil) and stir constantly until a custard is formed.6. Pour into freezer proof pan (I used a 9×11″ metal baking pan to speed up the freezing process) and place in freezer.7. Every 45 minutes or so, remove from freezer and whisk vigorously to smooth any chunks that are crystallizing, then return to freezer. The idea here is to “churn” some air into the ice cream and break up those frozen pieces around the edges so your end product is smooth and creamy.8. After about 3 hours of this you should have your ice cream! Transfer it into your storage container and there you have it!

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Posted in Desserts, Piece of Cape | Tagged , , , | 1 Comment »

Piece of Cape

June 12, 2012 by JennaB

Piece of Cape Title

Cape Cod

Cape Cod Bay

I’ve decided that I’m going to start a little series of blog posts over the next few months that celebrates some culinary traditions from my neck of the woods… Good ol’ New England! I mean, what better time to explore some geographically specific tastes and classics of this area than the Summer?! Expect to see my version of recipes that set this salty little chunk of the U.S. apart from the rest… Clam Chowder, Boston Cream Pie, Cape Codders, Lobster anything, the possibilities are endless… I might even include some of  my favorite places to eat and drink!

I shall call this series, Piece of Cape – clever name eh? I thought so too.

gansett

Narragansett, RI

Have a suggestion for a dish or even a particular food that will always remind you of somewhere in New England? Let me know! Comment below, write me an email, or tweet me @PieceofCaking …

**A note about suggestions: I probably will not be making Boston Baked Beans, I’m sorry. They are one of those things that I just don’t get involved with…  Mainly because of  this scene from Dennis the Menace and the fact that my water retention rates are wayyy too high to be toying around with that much sodium.**

Stay tuned for  future installments of Piece of Cape!

Boston

City of Boston from Boston Harbor

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Parsnip and Leek Hash

June 6, 2012 by JennaB

Parsnip and Leek Title

Parnsip and Leek Hash with Hard-Boiled Egg

This dish was definitely an experiment. I have been seeing parsnips everywhere lately and you know what? I wanted in. (This is a very good example of when I type something out and realize that I am not normal. Why can’t I want in on denim shirts or paddle boarding or something hip like that? No, I want in on the parsnip craze. ugggh.) Anyway, My first thought was that I wanted to do a parsnip puree, inspired by a recent meal I ate with my dad out on the Cape which was awesome… but then I got lazy, didn’t really want to do anything that involved a blender and turned it into an easy “hash” with hard-boiled eggs cooked right in it! It came out really well and this recipe makes a good bit of it. So come on everyone! Get in on the parsnip craze with this parsnip and leek hash. (Who have I become??)

Parsnip and Leek Hash

PARSNIP AND LEEK HASH

Ingredients

5-6 parsnips

1 large or 2 medium leeks

3 hard-boiled eggs, chopped

1 tablespoon lemon juice

1/2 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon oregano

1/2 teaspoon ground ginger

dash cinnamon

salt/pepper to taste

1 tablespoon olive oil

2 tablespoons vegetable oil

Directions

1. Using a vegetable peeler, peel the parsnips into strips down to the core of each.

2. Slice the leeks thin (cross-wise, to make rounds).

3. In a medium bowl, mix all of the ingredients except for the vegetable oil together until everything is distributed evenly.

4. Heat a skillet over medium-high heat. Once the skillet heats up, add the vegetable oil.

5. Add the parsnip and leek mixture to the pan, stir and flip it until it is cooked through and browned.

I ate mine with some hard-boiled egg that was chilled. It was a great combo of warm and cool and the flavors were great!

Parsnip and Leek

Posted in Breakfast, Dinner | Tagged , , , | 2 Comments »

Coconut Mini Donuts with Vanilla Sugar

June 2, 2012 by JennaB

Donut Title

Coconut Mini Donuts with Vanilla Scented Sugar

Did you know that yesterday was National Donut Day?!?!  I am so upset that I didn’t get to post this yesterday but either way… Happy Belated National Donut Day! Not only is today Belated National Donut Day, it is also my birthday. Frankly I am a little POed that the real Donut Day didn’t fall on my birthday. That would be suiting wouldn’t it?

Moving on… We are aware of my affinity toward all things miniature … so when I discovered a mini donut baking tin in my most recent order from amazon, I was delighted. That last sentence was a little decieving. Let me clarify. I go through stages from time to time when I have a severe online shopping problem. These little stints mean that sometimes I end up with packages that I completely forgot I ordered… It’s like Christmas! So I must have been in the zone on Amazon and got it in my head that I was going to dominate some mini donuts and here we are.

I went with a coconut donut because I have been really obsessed with coconut lately. I began to follow this recipe but ended up doing my own thing – out of sheer laziness really because I really didn’t want to get dressed and walk a half a block to get milk. Once they were done I made up a method (as you will see below) to roll them in vanilla-scented sugar. If you are lucky enough to have a life, you might not have sugar that you’ve scented with a vanilla bean… in which case, regular sugar is just fine. These were awesome. My only suggestion might be to find another way for the sugar to stick to the donuts as my method results in the donuts becoming insanely moist after a day.

Enjoy!

Coconut Mini Donuts with Vanilla Scented Sugar 1

COCONUT MINI DONUTS WITH VANILLA SUGAR

Ingredients

4 tablespoons butter

1/4 cup + 1/8 cup vegetable oil

1/2 cup sugar

1/3 cup brown sugar

2 large eggs

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

3/4 teaspoon salt

1/2 teaspoon vanilla extract

1/2 teaspoon coconut extract or flavoring

2 2/3 cups flour

1/4 cup water

For Coating:

2 tablespoons honey

4 tablespoons water

1 cup vanilla sugar

Directions

1. Preheat oven to 375 degrees.

2. Beat together butter, first 1/4 cup oil, and sugars until smooth. Add the eggs and continue to combine.

3. Add baking powder, baking soda, salt, vanilla and coconut extracts, and mix until fully combined.

4. Begin to add in flour alternating with remaining 1/8 cup oil and 1/4 cup water until everything is incorporated and batter is smooth… almost the consistency of a thick pancake batter.

5. Fill mini donut pan wells ubout 2/3 of the way full and bake for just under 10 minutes or until a toothpick inserted into center comes out clean.

6. Remove from pan and place on rack or paper bag to cool.

7. Mix about 2 tablespoons of honey with 4 tablespoons of water and microwave so that they combine.

8. Dip the donuts into the honey/water mixture then put in a large sealable plastic bag with the vanilla sugar to coat.

9. Celebrate National Donut Day and my birthday the way the good Lord intended.

Coconut Mini Donuts with Vanilla Scented Sugar 2

Posted in Breakfast, Desserts, Snacks | Tagged , , , , | 1 Comment »

Pepperoncini Dip

May 25, 2012 by JennaB

Pepperoncini Dip Title

Pepperoncini Dip 1

I, for one, really cannot believe that MEMORIAL DAY WEEKEND is already upon us. How could this be?? Wasn’t it just yesterday in the cold dead of winter when I was wrapped up in three blankets on my couch stuffing my face with english muffins smothered in butter like bathing suit season was light-years away? Well folks, summer has arrived… and you know what that means… it’s time to dust off the ol’ bikini, toss it in the garbage can, go buy a one-piece, and head to the weekend COOKOUTS!

So if you are extremely popular and invited to hoards of cookouts every weekend over the summer (I’m not, but I could imagine what it would be like if I was)… look no further for the fastest, easiest, and most well received dip/app you can bring to any event. Do not be fooled by the simplicity of this recipe. I have made it on multiple occasions and it never fails to get a lot of attention. In fact, the first time I tried it I distinctly remember harassing (“I LOVE THIS DIP! GIVE ME THE RECIPE! Will you be my friend!?”) the poor girl who made it until she finally gave up the recipe… Actually, it probably took her all of 30 seconds to give up the recipe, after that I’m sure our relationship consisted of me following her around gabbing about garlic with her dip and a loaf of bread in my arms.

ANYWAY, I am now dying to try this dip in different forms… like putting it in a blender with some cream cheese to make it a creamy dip, or tossing pasta and summer veggies with it for pasta salad, or my boyfriend’s mother, Rebecca, suggested mixing it with hummus or chickpeas for a dip or spread. The possibilities are endless, but here, I give you the Pepperoncini Dip in its simplest form. Spend the 5 minutes it takes to make it and grab a fresh loaf of crusty bread (as well as some mints or gum because this stuff is POTENT) on your way to that Memorial Day cookout and you are in business. Happy Summer!

Pepperoncini Dip 2 

Pepperoncini Dip 3

Ingredients

1 jar pepperoncini peppers, chopped into small pieces

2 cloves of garlic paste (See how to make garlic paste on your cutting board here!)

1 to 1 1/2 cups olive oil

pinch of sea salt (optional)

Directions

1. In a dip/serving bowl, combine all of the above. Serve with some fresh bread. That’s it.

You’re Welcome.

Pepperoncini Dip 4

Posted in Appetizers, Snacks | Tagged , , , , | Leave a Comment »

White Wine Cream Sauce with Red Rubin Basil

May 22, 2012 by JennaB

White Wine Cream Sauce Title

White Wine Cream Sauce

You know those days when it’s really nice out but all you want to do is just sit inside and do nothing and you feel guilty all day long because you really shouldn’t be “wasting” such a beautiful day? Well Sunday was NOT one of those days for me. It was the exact opposite actually. Here in Boston, it was just PERFECT weather and you know what I did? I went ahead and made the best of it.

A brief synopsis of my day yesterday would include things like going to see the seals outside of the Boston Aquarium, a bike ride through the city, a lobster quesadilla from Lobsta Love food truck, a vintage mall, and last but certainly not least… SoWa Open Market. This market in the South End of Boston is just awesome. Tent after tent filled with local jewelry, art, baked goods, produce… you name it. One of the tents there had a ton of fresh herbs for sale and I came across this vibrant purple basil called Red Rubin Basil, which I had never heard of. Most people go to markets like this and buy a necklace, or a piece of art, or a lemonade or something. I go and I buy an oddly colored basil plant. To each his own I guess.

On my walk home while awkwardly carrying my new herb plant, I started conjuring up ways to use it. The following recipe is what I came up with. Heavy cream, butter, wine, cheese… I really couldn’t have messed this up if I tried. My new basil was a perfect complement. I chose to add shrimp to it and serve it over pasta but you could really do anything with this sauce. I bet it would be amazing with sausage instead of shrimp or with mushrooms over chicken. Let me know if you give another variation a try!

White Wine Cream Sauce with Red Rubin Basil

 

WHITE WINE CREAM SAUCE WITH RED RUBIN BASIL

Ingredients

1 cup heavy cream

1 cup white wine

2 tablespoons butter

1/4 cup grated parmesan

2 tablespoons olive oil

3-4 tablespoons water or cooking liquid from pasta

1 clove garlic paste (Click here to see how to make garlic paste on your cutting board!)

handful of red rubin basil leaves, lightly chopped

salt/pepper to taste

Directions

1. Heat a medium skillet over medium-high heat and add oil and garlic.

2. Once garlic is softened and fragrant add wine and 1 tablespoon of butter and begin to whisk and reduce. Season with salt and pepper.

3. After about 5 minutes, reduce heat to medium and add cream and remaining 1 tablespoon butter. Bring to simmer and continue to whisk for about 10 minutes until sauce thickens. If sauce becomes too thick, add some cooking liquid or water at this stage. (This is also the point where I added the shrimp because the cook so quickly).

4. Stir in grated parmesan and chopped basil. Re-season if necessary.

5. Enjoy warm over pasta or with seafood, chicken, sausage, etc.

White Wine Cream Sauce Red Rubin Basil

Posted in Dinner, Pasta, Sauces | Tagged , , , | 2 Comments »

Lemony Tarragon “Stir Fry”

May 17, 2012 by JennaB

Lemony Tarragon Stir Fry Title

 

Stir Fry 

I have “stir-fry” in quotations because this isn’t really your conventional stir-fry… When I think of a stir-fry, I think of a wok-cooked mix of vegetables, meat, and rice or noodles. THIS, is not that. This is more like an attempt at a healthy meal cooked in a saute pan, that you could hire a monkey to cook for you in under 20 minutes. – Eat your heart out Rachael Ray… You think 30 minute meals are amazing? How about you feast your eyes on this 20 MINUTE MEAL? – Damnit I’m good. I should get in touch with The Food Network and pitch them an idea for a show called “20 Minute Meal/5 Minute Feast/5 Minute Nap” … I think they’d go for it.

You can use any veggies you want for this recipe but I went with some red, yellow, and green peppers, corn, shredded carrots, and cherry tomatoes and it came out great.

 Vegetable Stir Fry

 

LEMONY TARRAGON “STIR-FRY”

Ingredients

1 cup red bell pepper, chopped

1 cup yellow bell pepper, chopped

1 cup green bell pepper, chopped

1/4 cup yellow corn

1/2 cup shredded carrots

handful cherry tomatoes

2 breasts of chicken, cubed

4-5 sprigs fresh tarragon

1 lemon

2 tablespoons cream cheese

1 clove garlic, minced

salt/pepper to taste

Olive Oil

Directions

1. Season chicken with salt and pepper on both sides

2. Heat olive oil over medium-high heat in a large saute pan

3. Add chicken, garlic, tarragon and juice from half of the lemon. Cook for about 4-5 (move the cubes of chicken around as little as possible in the initial stage of cooking)

4. Add veggies and the juice from the other half of the lemon and cook, stirring often, for about 10 minutes

5. Remove from heat and incorporate cream cheese

6. Serve warm!

Posted in Dinner | Tagged , , , | 2 Comments »

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