Text 21851, 105 rader
Skriven 2009-03-12 22:02:00 av Dave Drum (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: pickanick
=====================
-=> MICHAEL LOO wrote to NANCY BACKUS <=-

 ML> Lest anyone ask about Patrick, who provided cooking facilities
 ML> for the Clam Crawl main events, we haven't spoken since his
 ML> meltdown at the '03 Enfield event (when I was irritated that
 ML> the extremely conflict-averse participants didn't back me up).

Beg to differ. Several sttod watch (more or less) to make sure nothing untoward
happened. And you didn't have to walk back from Mystic after the no-doubt
terrifying ride down there. What did you want us to do? Approach him in a group
with torches and pitchforks and bad Peter Lorre accents?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bill Gross's Burnt Orange Ice Cream
 Categories: I scream, Citrus
      Yield: 4 servings
 
MMMMM--------------------------ORANGES-------------------------------
  2 1/2 c  Granulated sugar
      4 tb Unsalted butter; room temp
      2 lg Navel oranges

MMMMM-------------------------ICE CREAM------------------------------
      3 c  Heavy (whipping) cream
    2/3 c  Half-and-half
           Seeds scraped from 1 vanilla
           Bean
           +=OR=+
      1 tb Pure vanilla extract
      2 lg Egg yolks
 
  Bill Gross, who was executive sous chef at Café Gray in New
  York City, was kind enough to create this recipe for me—and
  it is simply delicious. The technique is fascinating, but it
  does require some careful watching while the sugar caramelizes.
  The oranges are prepared two days ahead, and the ice cream
  one day ahead—and the waiting is well worth it!
  
  1. One day ahead, prepare the oranges: Position a rack in the
  center of the oven, and preheat the oven to 450°F.
  
  2. Place 1/2 cup of the sugar on a plate. Rub the butter over
  the oranges, then roll them in the sugar.
  
  3. Pour the unused sugar from the plate into an 8" square
  baking pan, and shake it around to cover the bottom of the
  pan. Place the oranges in the pan and bake, moving them
  around once to break up any unmelted sugar, until they start
  to color and some of the sugar in the pan starts to melt, 15
  to 20 minutes.
  
  4. Remove the pan from the oven (leaving the oven on), and
  using tongs and a sharp knife, carefully quarter the oranges.
  Place the quarters, skin side up, in the baking pan and bake
  until the peel is dark brown, about 35 minutes. Let the orange
  quarters cool slightly.
  
  5. Remove the peel from 4 of the browned quarters, discarding
  the pulp. Leave the other 4 quarters intact.
  
  6. Combine the orange peel, the 4 intact quarters, the sugar
  from the pan, and the remaining 2 cups sugar in food processor,
  and puree. Strain the puree into a container, cover it, and
  refrigerate for at least 8 hours.
  
  7. The next day, prepare the ice cream mixture: Place the
  orange puree in a saucepan over medium-low heat, and bring
  it to a simmer.
  
  8. While the orange puree is heating, whisk the cream,
  half-and-half, vanilla seeds, and egg yolks together in
  a large bowl. Then, whisking constantly, slowly add the
  hot orange puree. Let the mixture cool to room temp, and
  then refrigerate it until it is cold, 3 to 4 hours.
  
  9. Freeze the mixture in an ice-cream maker according to
  
  the manufacturer’s instructions.
  
  10. Transfer the ice cream to a container, cover, and store
  in the freezer until ready to serve.
  
  NOTE:
  • Don’t throw away those scraped-out vanilla beans! Place
  them in a large jar, add 4 to 6 cups granulated sugar, cover
  the jar, and let it sit for 3 weeks to create vanilla sugar.
  As you use the sugar, keep adding more to the jar. The beans
  will keep indefinitely.
  
  by Sheila Lukins
  
  Epicurious | December 2008
  
  Yield: Makes 5 cups
  
  MM Format by Dave Drum - 10 January 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Ask me the questions, bridge-keeper. I'm not afraid." -- Launcelot
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