Saffron Pistachio Malai Kulfi Ice Cream

 

Yield: about 1½ quarts

Style: traditional kulfi flavor, churned into a creamy, scoopable ice cream

Ingredients

• 2 cups (480 g) whole milk
• 100 g frozen unsweetened mawa/khoya, thawed and finely grated
• 1 cup (240 g) malai
• ¾ cup (180 g) heavy cream
• ½ cup (150 g) sweetened condensed milk
• ¼ cup (50 g) granulated sugar
• 1½ Tbsp (12 g) cornstarch
• ¼ tsp fine salt
• 8–10 green cardamom pods
• 20–25 saffron threads, generously pinched
• ⅓ cup (40–45 g) unsalted pistachios, finely chopped

Before you start

Thaw the mawa in the refrigerator until soft enough to grate. Don't worry if it is somewhat crumbly.

For the most traditional flavor, use unsalted, raw or lightly roasted pistachios rather than heavily roasted/salted ones.

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1. Infuse the milk

Crush the cardamom pods lightly with the side of a knife and remove the seeds.

Grind the cardamom seeds fairly finely.

Put the milk, ground cardamom and saffron into a medium saucepan.

Heat over medium-low heat until the milk is steaming but do not boil.

Remove from the heat and let it steep for 15–20 minutes.

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2. Cook the mawa into the milk

Add the grated mawa to the warm infused milk.

Return the saucepan to medium-low heat and whisk frequently until the mawa has completely dissolved.

Continue cooking gently for 7–10 minutes, stirring frequently.

The mixture should become noticeably richer and slightly reduced. You aren't trying to reduce it dramatically—the goal is to develop that cooked, concentrated dairy flavor of traditional kulfi.

If you see the milk beginning to stick to the bottom, lower the heat.

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3. Make the thickening slurry

While the mawa mixture is cooking, whisk together in a small bowl:

• sugar
• milk powder
• cornstarch
• salt

Add about ½ cup of the warm milk mixture and whisk until completely smooth.

Pour this slurry back into the saucepan while whisking.

Cook over medium-low heat, stirring constantly, for about 2–4 minutes, until the mixture thickens enough to lightly coat a spoon.

Don't cook it to pudding thickness.

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4. Add the malai and cream

Remove the saucepan from the heat.

Whisk in:

• malai
• heavy cream
• condensed milk

If your malai has stubborn lumps, an immersion blender can make the base completely smooth.

At this point, taste the base.

It should taste a little sweeter and more intensely flavored than you want the finished ice cream to taste. Freezing will mute both sweetness and spice.

If using rose water, add 1 tsp now. I would actually make the first batch without it so the saffron, cardamom, pistachio and cooked dairy remain the dominant flavors.

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5. Chill completely

Transfer the mixture to a container.

Cover and refrigerate for at least 6 hours, preferably overnight.

This is important. The milk solids and starch will continue hydrating as the base chills, and the very cold base will churn into a much better texture.

Once thoroughly chilled, whisk or briefly blend the base again.

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6. Add the pistachios

Reserve 1–2 Tbsp of the chopped pistachios for topping.

Stir the remaining pistachios into the cold base.

I prefer adding them before churning rather than all at the end because some pieces become distributed throughout the ice cream while others remain pleasantly concentrated.

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7. Churn

Pour the cold base into your ice cream maker.

Churn according to your machine's instructions, stopping when the ice cream has reached a very thick soft-serve consistency.

Because of the high milk-solid content from the mawa and malai, it may become quite thick toward the end.

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8. Harden

Transfer immediately to a shallow, freezer-safe container.

Press a piece of parchment or plastic wrap directly against the surface and cover.

Freeze for approximately 3–5 hours, until firm enough to scoop.

Sprinkle the reserved pistachios over the top before serving.

For the best texture, let it sit at room temperature for 5–10 minutes before scooping.

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What you should get

The flavor should be much closer to classic pistachio-saffron kulfi than conventional pistachio ice cream:

• concentrated, cooked-milk flavor from the mawa
• rich fresh dairy character from the malai
• dense creaminess without an egg-custard flavor
• prominent cardamom and saffron
• little pops of pistachio throughout
• enough overrun from churning to make it scoopable rather than frozen-solid kulfi

cá kho tộ (Caramelized garlic fish)

 Ver 1.

Mild white fish becomes deeply savory in this quick one-pot meal inspired by cá kho tộ, which the chef Mai Pham described as the "one dish that best represents Vietnamese home cooking" in her 2001 cookbook "Pleasures of the Vietnamese Table" (HarperCollins). Originally from the south of the country, the dish of freshwater snakehead fish (cá lóc) is braised (kho) in a claypot (tộ) with a blend of sugar melted to a dark brown, garlic and fish sauce. Sometimes known as nước sốt (or kho sauce in English), there are countless variations in Vietnam and its diaspora. The sauce is fantastic with tofu, chicken, beef, pork, duck and all kinds of vegetables and seafood. Just make sure you have plenty of rice to soak it up.

Time: 20 min

Yield: 2 to 4 servings

2 tablespoons sugar

2 tablespoons plus 1 teaspoon hot water

1 tablespoon grapeseed, canola or other neutral-flavored oil

3 garlic cloves, very thinly sliced

2 tablespoons fish sauce

1 pound cod, catfish or other flaky white fish fillets, cut into 2-inch pieces

Freshly ground black pepper

A small handful of cilantro leaves and tender stems, coarsely chopped

Steamed rice, for serving

1. Put the sugar in a large saucepan and crush any clumps. Sprinkle 1 teaspoon water over the sugar to dampen it and set over medium heat. Cook without stirring until the sugar melts to a dark gold, swirling the pan if needed to evenly brown, 3 to 5 minutes.

2. Add the oil and garlic, and cook, stirring, until the garlic is evenly coated and just tender, 1 to 2 minutes. Add the fish sauce and remaining 2 tablespoons water, and cook, stirring, until any sugar clumps dissolve and the sauce bubbles.

3. Add the fish in a single layer, reduce the heat to medium-low and partly cover. Cook, turning once, until just opaque on both sides, 4 to 5 minutes. Uncover and continue simmering until the fish is just opaque throughout, 1 to 2 minutes more.

4. Remove from the heat, generously grind black pepper all over and top with cilantro. If the fish hasn't already flaked apart, gently nudge it into smaller pieces to soak up all the sauce and serve immediately over rice or noodles.

 Ver 2.

https://www.cooking-therapy.com/vietnamese-caramelized-salmon/ 

 

Brazilian Lemonade

 

How it's made:

1. Cut 3–4 limes into wedges. Leave the peel on.
2. Blend them briefly with about 4 cups of cold water and ½ cup of sugar. Pulse only a few seconds, because over-blending makes the pith bitter.
3. Strain out the solids.
4. Whisk or blend in 3–4 tablespoons of sweetened condensed milk.
5. Serve right away over ice.

Best Fluffy Pancakes

• ¾ cup milk
• 2 tablespoons white vinegar
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 egg
• 2 tablespoons butter, melted 

Directions

• In measuring cup, measure milk and add white vinegar, set aside to curdle ~5m.
• Meanwhile mix flour, sugar, baking powder, baking soda, salt in a medium bowl.
• crack egg into milk and whisk with a fork.
• Pour milk mixture into flour and mix slightly. Add melted butter. mix just until combined, lumps are fine.
• Cook like a pancake & serve.

Turkey burgers

 

PESTO BURGER

Ingredients:

• 1 lb ground turkey
• 1/4 yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/2 red bell pepper, finely chopped
• 3-4 tbsp pesto
• 1/3 cup breadcrumbs
• pinch red pepper flakes
• 1/4 cup Parmesan
• 1 egg

Instructions:

1. Combine all ingredients in a large mixing bowl. Mix together with your hands.
2. Form into patties 1/2-inch thick. Cook in a pan over medium to medium-high heat.
3. When you can see the "cooked" part is about half-way up the side of the burger, flip them. If desired, add slices of cheese on top and cover with a lid to trap the heat and help the cheese melt.
4. Serve with your favorite toppings. We like more pesto, fresh tomato slices, and mozzarella on a ciabatta roll or herb slab cut into squares.

 

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Poblano Salsa Turkey Burgers

Ingredients

• 1 lb ground turkey
• 1/4 yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/2 poblano pepper, finely chopped
• 2–3 tbsp thick salsa (salsa verde would be especially good)
• 1/3 cup breadcrumbs
• Pinch red pepper flakes, or 1/4 tsp cayenne/chipotle powder
• 1/4 cup finely shredded pepper Jack, Monterey Jack, or sharp cheddar
• 1 egg
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp kosher salt
• A few grinds black pepper

Instructions

1. Combine everything in a large bowl and mix gently with your hands just until evenly incorporated.
2. Form into patties about 1/2-inch thick. If the mixture seems noticeably softer than your pesto version, add another tablespoon or two of breadcrumbs.
3. Cook in a lightly oiled skillet over medium to medium-high heat. Flip once the cooked portion has visibly reached about halfway up the sides.
4. Cook the second side until the burgers reach 165°F internally. Add pepper Jack or Monterey Jack during the last couple of minutes and cover the pan to melt it.

 

Vegetable Khichdi

 Vegetable Khichdi Recipe | Chilka Moong Dal Khichdi
https://www.youtube.com/watch?v=0Qu6W2GrqcM
Yellow Moong Daal 3⁄4 cup washed
Rice 1 cup washed
Oil 1⁄4 cup
Onion 1⁄4 finely chopped
Mustard Seeds 1 TS
Cumin Seeds 2 TS
Curry Patta
Red Chili Powder To taste
Turmeric 0.5 TS
Ginger Paste 1.5 TS
Tomatoes 2 medium chopped
Potatoes 1 cubed
Mixed Vegetables 1 cup (carrots, peas, cauliflower, beans, .. .)
Salt
Water ~7 cups
Ghee
Heat oil and saute onions for a minute.
Add mustard, cumin seeds and curry patta and saute until they begin to pop.
Add chili powder, turmeric and ginger and saute for a minute.
Add tomatoes and mixed vegetables.
Mix well for a minute or two.
Add rice, daal and salt, and mix well.
Add water and cook until completely done.
Notes:
- Half of this recipe will be more than enough for two of you.
- I use a little more mixed vegetables than in the recipe. We prefer more veges than rice.

Fresh Tomato Minestrone (AI)

 

Hearty Fresh-Tomato Minestrone

Makes about 6 generous servings

Tomato base

• 2 lb Celebrity tomatoes, roughly chopped, skin on
• 2 tbsp olive oil
• 1 medium onion, diced
• 2–3 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp dried oregano
• ½ tsp dried thyme
• ½ tsp red pepper flakes, optional
• 1½ tsp kosher salt, plus more to taste

Soup

• 4 cups chicken or vegetable broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 medium zucchini, diced
• 1 cup small pasta — ditalini, small shells, or elbows
• 2–3 cups chopped kale or spinach
• 1 Parmesan rind, if you have one
• 1–2 tsp balsamic vinegar or lemon juice, to finish
• Parmesan for serving

Method

1. Build the tomato base.
   Heat the olive oil in a large Dutch oven. Add onion, carrots and celery with a pinch of salt. Cook about 7–8 minutes until softened.
2. Add garlic, tomato paste, oregano, thyme and red pepper flakes. Cook for about 1 minute.
3. Add your chopped Celebrity tomatoes. Cook uncovered for 10–15 minutes, stirring occasionally. They'll break down considerably but don't need to become completely smooth. This step is useful with fresh tomatoes because it concentrates their flavor before you dilute them with broth.
4. Add broth, beans, chickpeas and Parmesan rind. Bring to a simmer and cook about 15 minutes.
5. Add zucchini and pasta. Simmer until the pasta is just barely al dente. Don't overcook it, since it will continue absorbing broth as the soup sits.
6. Stir in kale and cook 2–3 minutes, just until tender.
7. Taste and adjust salt. Add 1–2 tsp balsamic vinegar or a squeeze of lemon at the end. This is especially helpful with fresh tomatoes because it sharpens their flavor.
8. Serve with plenty of grated Parmesan and a drizzle of good olive oil.