Cantaloupe Cayenne Sorbet – Hot and Cold

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Make Cantaloupe Cayenne Sorbet – Hot and Cold

I think this is the first video in the history of Food Wishes to contain the word “Cayenne” in the title, and we have Humphry Slocombeto thank for that.

Humphry Slocombe is one of San Francisco’s top ice cream makers, and certainly its most creative; so when I saw something called, “Cantaloupe Cayenne Sorbet,” on their menu board, I knew I had to get the recipe.

My plan was to find out where their employees drink after work, buy a few rounds of shots (Jagermeister, of course), and somehow get it out of one of them. Unfortunately, I discovered the recipe had been published all over the Internet, so I never did get to do the shots thing, but the point is I found the recipe.

The vodka in this is optional, but I think it makes for a better sorbet. As anyone who has a bottle in the freezer can tell you, vodka doesn’t freeze like water does, so it helps create a smoother texture, or so they say. And by “they,” I mean Alton Brown, who was first person I saw do this. Whether you use the booze or not, I really hope you give this a try soon. Enjoy!

Makes just over a quart of Cantaloupe Cayenne Sorbet:
*Recipe slightly adapted from one found in Humphry Slocombe Ice Cream Book 

1 1/2 pounds peeled, seeded cantaloupe or any sweet, ripe melon (about 4 1/2 cups packed)

1/2 cup white sugar

2 teaspoons fresh lime juice

1 1/2 tablespoons seasoned rice wine vinegar

2 tablespoons vodka

1/4 teaspoon cayenne pepper (this was pretty spicy, so add less if you’re scared)

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Next Up: Something with Cantaloupe

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Chocolate Energy Bars – Looking Good…Maybe Too Good

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Make Chocolate Energy Bars – Looking Good…Maybe Too Good

If you compare these chocolate energy bars to similar fruit/nut bars sold at the store, I think they taste better, are nutritionally superior, and probably cheaper to make at home. The only problem is they look so good.

These look like fudge brownies, and so it does take a millisecond for the brain to process that they’re not going to taste like fudge brownies. Having said that, they really are delicious, and satisfying in a non-decadent, but still chocolaty way.

Try your hardest to find Medjool dates, but if you can’t, any dried date should work, as long as it’s soft and sticky enough. If the ones you’re using seem too hard and dry, simply soak them in water until they soften up a bit.

Beyond the advantages I’ve described already, you also have the freedom to use any combination of nuts, seeds, and dried fruits you’d like. There’s about a million ways you can go, and I expect to hear about any particularly brilliant combinations. I hope you give these a try soon. Enjoy!

Makes about 12 Chocolate Energy Bars:

2 cups chopped, pitted Medjool dates

2 cups raw cashews

1 cup raw or roasted unsalted almonds

3/4 cup high-quality unsweetened cocoa powder (I used Guittard Cocoa Rouge)

2 tablespoons coconut oil

1/2 cup unsweetened shredded coconut

2 teaspoons vanilla extract

1 to 2 tablespoon cold espresso coffee or water,

1/2 teaspoon kosher salt (or 1/4 teaspoon fine salt)

very small pinch cayenne

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Next Up: Something with Dates

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Buttermilk Panna Cotta – The Magic of Barely Cooked Cream

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Make Buttermilk Panna Cotta – The Magic of Barely Cooked Cream

For something called “cooked cream,” there’s very little cooking involved here. Actually, there is very little anything involved here. If you can somehow manage to start your panna cotta the day before you want to eat it, this classic Italian recipe is about as simple as it gets.

As long as you keep the same basic gelatin to creamy liquid ratio, you can flavor this any way you want. I’ve had them scented with everything from Earl Grey tea to cardamom, so feel free to play around. Same goes for the proportion of buttermilk, which can be increased for a tangier version.

One thing I should have mentioned is not to put the plastic wrap on while they’re still warm. It looked like I wrapped mine immediately, but I actually let them cool before putting them in the fridge. It’s not a huge deal, but if you put the plastic on warm, you’ll get condensation, which will then drip, and wreck that perfectly pristine surface.

This is so perfect in the summer, and not just because it’s easy and refreshing. All that amazing seasonal fruit gives you the perfect reason…excuse…to make these easy treats. I hope you give this panna cotta recipe a try soon. Enjoy!

Makes about 8 servings:

1 envelope unflavored gelatin (just shy of 1 tablespoon) sprinkled over 3 tablespoons cold water

2 1/2 cups heavy cream

1/2 cup sugar

3 strips lemon peel

extremely tiny pinch salt

1/8 teaspoon vanilla extract

1/2 cup buttermilk

1 tablespoon fresh lemon juice

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“Gazpacho Verde” with Burrata Cheese – Swampy, in a Good Way

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Make “Gazpacho Verde” with Burrata Cheese – Swampy, in a Good Way

I’m not crazy about the name for this recipe, but I honestly didn’t know what else to call it, and I blame Twitter for that. Allow me to explain. I saw a photo on there of what I thought was a burrata sitting in a pool of green gazpacho soup, but after a closer look, it turned out to be salsa verde.

That does sound pretty good, but due to the mistaken identity, I was now fixated on the idea of serving this fresh, extra-creamy mozzarella in a bowl of ice cold, cucumber and herb-based gazpacho.

Except, I wanted the cheese to be the star of the dish, with the soup acting almost as a sauce. I thought of calling it something like, “Burrata in a Swamp,” but that didn’t pass the wife test, so long story short, I went with the search engine friendly name you see at the top of the post.

I really wanted a thin, light texture to play off the gooey cheese, so I didn’t add any bread, and also strained it through a fine sieve. The gazpacho seems colder, and more intense this way, and in my opinion works better than a thicker version would. So, whether you’re going to do this with the cheese or not, I really hope you give it a try soon. Enjoy!

Ingredient for 4 portions “Gazpacho Verde” with Burrata:

8 ounces burrata cheese (1/4 cup per serving)

3 cups sliced English cucumber (about one large)

2 cloves garlic, sliced

2 tablespoons picked fresh oregano leaves

1 cup packed picked basil leaves

1/4 to 1/3 cup seasoned *rice vinegar, to taste

1/4 cup olive oil

pinch cayenne pepper

salt and freshly ground black pepper to taste

1/2 cup water, plus more as needed

*If using regular rice vinegar, season to taste with salt and sugar. You can also use white wine or sherry vinegar, and do the same.

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Next Up: Something Fresh and Green, but Also White

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Potato Roses – A Side Dish That's Stacked

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Make Potato Roses – A Side Dish That's Stacked

I saw a picture of something called “potato stacks,” online last year, on a blog called Home Cooking Adventure, and I thought to myself, those sure look a lot more like roses than stacks. So, long story short, I stole the idea, and now that it has a much more social media-friendly name, I fully expect this to go viral.

The technique is straightforward, but make sure you season the potatoes generously. I use about two teaspoons of kosher salt in this, and along with the cheese, that seems to be just about right. Having said that, taste for salt varies greatly from person to person, so remember what you used, and adjust next time if need be. These would be great for entertaining, since you can make them ahead, and keep them warm in the pan, or cool and reheat in the oven when you are ready to serve. I really hope you give these a try soon. Enjoy!

Makes 12 Potato Roses:

3 pounds Yukon Gold potatoes

2 teaspoons kosher salt

1/3 to 1/2 cup melted butter (1 stick)

1 tablespoon minced rosemary or 2 tablespoon thyme leaves

freshly ground black pepper and cayenne to taste

3/4 cup finely grated Parmigiano-Reggiano

- 400 F. for 45-60 minutes

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Next Up: Something with Potatoes

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Pourable Pizza – The Great Liquid Dough Experiment

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Make Pourable Pizza – The Great Liquid Dough Experiment

I once made a mini-pizza using a crumpet. No, I’m not starting a limerick.  Anyway, I toasted it nice and crisp, topped it with sauce and cheese, and it really was not bad. So I thought, what if this was much thinner, and made from the same ingredients as pizza dough? After a few tests, this pourable pizza was born.

Besides being kind of fun to make, this method features a few nice perks. There’s no kneading required, nor do you have to roll/stretch/spin your dough into shape. While thick crust pizza is relative easy to form at home, few can pull off stretching the dough really thin, so this is a very easy way to achieve that.

Also, the great challenge with homemade pizza is the under-cooked crust bottom, and this method allows for that crispy, near-charred bottom you usually only get from a pizza oven. Once topped, I like to finish under the broiler, but a 500 F. oven will also do the job nicely.

Please note, I’m not trying to replace the classic method with this drippy dough, but rather offer a possibly easier-in-some-ways alternative for your next pizza night. And yes, this does work for making thicker crusts. I hope you give this a try soon. Enjoy!

Ingredients for 4 eight-inch pizzas:

3 cups (14 ounces by weight) *flour

2 cups warm water (105-110 F)

1 package dry active yeast (2 1/4 teaspoons)

1 teaspoon kosher salt

1 1/2 teaspoons honey

1 tablespoon olive oil 

Note: Like I said in the video, use a whisk attachment, not a dough hook! You can also simply whisk this by hand for 5 minutes. 

* I used something called double-zero flour or “00” flour, which is an Italian flour used for pasta and pizza making. It is very finely milled, and lovely to work with. If you can’t get or find, just use all-purpose.

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Next Up: A Pizza You Can Pour

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Bacon & Asparagus Dutch Baby, Baby!

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Make Bacon & Asparagus Dutch Baby, Baby!

I’ve been seeing savory, non-breakfast versions of Dutch Babies pop up on menus lately, and while I’m not sure that means it’s a hot new trend, I figured I would get in on the ground floor with this amazing bacon and asparagus version, just in case.

Above and beyond the ingredients, the most important thing here is using a cast iron pan similar to, or better yet, exactly like, the 12-inch example seen herein. These relatively cheap and indestructible pans are one of the best kitchen investments of all time, but if you don’t have one, there is a Plan B.

You’ll have to do the bacon and asparagus steps in a frying pan, and then transfer everything to a similarly sized casserole dish. Make sure the sides are coated with your bacon fat, and then pour in your batter, and bake as shown.

It will take a few extra minutes in the oven, but just simply bake it until it’s browned, and properly puffed. It won’t work as well, but you should get similar results. Either way, I really hope you give this wonderful bacon and asparagus Dutch Baby a try soon. Enjoy!

Ingredients for 2 large or 4 small portions:

3 large eggs

2/3 cup milk

3/4 teaspoon kosher salt

1/2 cup finely grated Parmigiano-Reggiano (1/4 cup if packed, but don’t pack it)

freshly ground black pepper and cayenne to taste
1 tsp lemon zest

1/2 cup all-purpose flour *packed 
*push and pack as much flour as you can fit into the 1/2 cup measure)

1 tbsp olive oil

6 strips bacon

1 generous cup sliced fresh asparagus

- Bake at 475 F for about 12-13 minutes, or until browned and puffed

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Next Up: Something Amazing with Asparagus

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Antwerp Film Travel Guide - What To See?

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Entre melhores amigos há descoberta das surpresas de Antuérpia, a portuária cidade no norte da Bélgica, capital da Flandres e dos diamantes, lugar de uma das mais bonitas estações de caminhos-de-ferro e de um bairro de arquitectura belle époque.

O pulso da cidade faz-se sentir desde o boémio red light disctrict com todas as suas excentricidades e pela vida agitada de uma cidade que tem a bicicleta como o meio de transporte favorito. Faz-se sentir numa pausa para cappuccino no Normo Coffeebar, num almoço no simpático Jam., com a melhor sandes de hummus ou um bagel e limonada na esplanada do colorido Barnini, nesses belos dias de primavera.

Faz-se sentir ao percorrer, no quarteirão da moda a sul da cidade, a estreita e arborizada Nationalestraat, de belos edifícios e eléctricos, onde se encontram a Royal Academy of Fine Arts e a Boutique de Dries Van Noten e que desagua na Marnixplaats, repleta de bares e cafés onde o Buchbar é uma escolha óbvia pela sua simplicidade ou o Vitrin Café para um brunch de domingo.

Faz-se sentir ao contemplar a Grote Markt e seus edifícios do século XVI, ao calcorrear as ruas estreitas que envolvem a imponente catedral e também naquele momento que entre melhores amigos nos sentimos como em casa e deliciamos num qualquer bar com duas típicas formas de ser belga, a beber cerveja e comer batatas fritas.

Among best friends discovering the surprises of Antwerp, a port city in northern Belgium, the capital of Flandres and diamonds, place of one of the most beautiful train station and a belle époque architecture neighbourhood.

You can feel the pulse of the city on it's bohemian red light district with all its eccentricities and on it's busy lifestyle of a city that has the bicycle as their favourite for of transport. You can feel it when on a break for a cappuccino at Normo Coffeebar, on a lunch at the friendly Jam., that has the best hummus sandwich or when stopping for a bagel and a lemonade on the terrace of the colourful Barnini, on those lovely spring days.

You can feel it when strolling around the fashion quarter in the south of the city, in the narrow and tree lined Nationalestraat, of beautiful buildings and electric cars, where is the Royal Academy of Fine Arts and the Dries Van Noten Boutique, that it will guide you to Marnixplaats, full of bars and cafes where buchbar is an obvious choice for is simplicity or the Vitrin Café for a sunday brunch.

You can feel it when contemplating Grote Mark and is sixteenth century buildings, when wandering around the narrow streets around the Cathedral and also in that moment when between best friends, we feel just like at home and we delight in a random bar in two typical ways of being Belgian, drinking beer and eating chips.

a ver // to see

~ ModeNatie

~ Stadsschouwburg

~ Boerentoren

~ Sint-Annatunnel

~ Steenplein

~ Grote Markt

~ Groenplaats

~ Sint-Carolus Borromeuskerk

~ Vrijdagmarkt

~ Graanmarkt 

~ Rubenshuis

~ Royal Academy of Fine Arts

a explorar // to explore

~ Old Town
~ Sint-Andries & Zuid
~ Zurenborg
~ Universiteitsbuurt
~ Onze-Lieve-Vrouwekathedraal
~ Museum aan de Stroom (MAS)
~ Dries Van Noten (Shop)
~ Meir
~ Red Light District (Schipperskwartier)
~ Graanmarkt (Sunday Market)

a tirar fotografias // to take pictures

~ Centraal Station
~ Boerentoren
~ Grote Markt
~ Nationalestraat

~ ModeNatie
~ Trams & Bikes
~ Wolstraat
~ Sint-Carolus Borromeuskerk

a percorrer // to walk

~ Meir
~ Nationalestraat & Volkstraat
~ Marnixplaats
~ Zurenborg
~ Wolstraat
~ Minderbroedersrui
~ Hoogstraat

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Thai-Style Sweet Chili Sauce – Nam Jim for the Win

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Make Thai-Style Sweet Chili Sauce – Nam Jim for the Win

As promised, here is my take on Thai-style sweet chili sauce, or Nam Jim, if you want to sound cool. I do a sort of hybrid between the cooked and fresh versions, and using this technique, I think you get the best of both worlds.

If you can’t find these beautiful Thai bird’s eye chilies, you can make this sauce with any other combination of fresh, preserved, and/or dried chilies. Things like jalapeno, red Fresno, or Serrano chilies work great, as does habanero. If it’s hot, give it a shot.

Above and beyond the array of deep-fried treats you enjoy this stuff with at your favorite southeast-Asian restaurant, it also makes an incredibly good sauce for grilled meats, especially chicken and pork. Even the most insipid boneless-skinless breast shines, once shined with this sauce.

And I wasn’t kidding about the fish sauce being mandatory. It really is a key ingredient here, so I’m counting on you to either get some, or maybe sit this one out. As always, the amounts listed below are what tastes “perfect” to me, but what do I know? So, be sure to taste and adjust before you serve. I really hope you give this a try soon. Enjoy!

Ingredients for about 1 cup of Thai-Style Sweet Chili Sauce:

1/2 cup water

1/2 cup white distilled vinegar

2 tablespoons fish sauce

1/2 cup brown sugar

1 tablespoon ketchup

2 teaspoons sambal chili sauce

1 1/2 teaspoon cornstarch

6 cloves finely crushed garlic

2 tablespoons finely minced Thai chili peppers (or more of a less spicy pepper like Frenso, Jalapeno, or Serrano)

1 tablespoon fresh lime juice

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Strawberry Custard Tartelettes

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Make Strawberry Custard Tartelettes

o fim de mais uma etapa. os últimos trabalhos universitários. a conclusão de mais um objectivo. agora é modo férias. mode de calor. aproveitar o bom tempo. aproveitar as festas são joaninas que se avizinham. aproveitar o tempo entre amigos. almoços na esplanada. cafés pela noite dentro. e desfrutar de todo o tempo livre. de preferência com tartelettes. assim como estas. frescas, cremosas e com fruta fresca, para saborear neste final de primavera.

the end of another journey. the last university works. another goal achieved. holiday mood is now on. warm weather mood. enjoying these sunny days. enjoy the popular portuguese celebrations. enjoying the good weather with friends. lunch outdoors. going for coffee at night. and enjoying all this free time. especially with some homemade tartelettes. like these ones. fresh, creamy and with loads of fruit, to enjoy in these last few days of spring.

Receita de Tartelettes de Morango e Leite Creme

faz 4

Uma receita de primavera, com o sabor fresco dos morangos, a cremosidade do recheio e a textura estaladiça da massa. 

ingredientes para a massa:

150 g farinha

70 g manteiga sem sal

35 g açúcar

1 gema

1 c. sopa de leite

Num recipiente, misturar a manteiga, a farinha, o açúcar até obter migalhas finas. Depois adicionar a gema e bater bem, de seguida a colher de leite e envolver tudo muito bem. Numa superfície enfarinhada por a mistura, moldar a massa para que fique em forma rolo, embrulhar em película aderente e deixar no frigorífico durante uma meia hora.

Por fim, quando a massa estiver pronta, desenrolar em película aderente, cortar em 4 rodelas iguais e com o rolo da massa estender a massa das tartes. Moldar então a massa nas formas previamente untadas com manteiga e polvilhadas com farinha, pressionado cuidadosamente no fundo e nos lados e furando levemente o fundo com um garfo. 

Levar ao forno previamente aquecido a 175º C durante 20 minutos.

Quando estiverem prontas, retirar das formas e deixar arrefecer.

ingredientes para o recheio:

400 ml de leite

4 gemas

70 g açúcar

25 g farinha

1/2 vagem de baunilha

Num tacho, misturar todos os ingredientes bem com uma vara de arames. Levar ao lume médio-fraco, até levantar fervura. Ir mexendo, cerca de 5-7 minutos, sempre com a vara até engrossar. 

Retirar do lume e deixar arrefecer .

Servir as tartelettes recheadas com creme, cobrir com alguns morangos e polvilhar com açúcar em pó.

Strawberry Custard Tartelettes Recipe

makes 4

A spring recipe, with strawberries fresh flavour, a creamy filling and the dough's crunchy texture.

ingredients for the dough:

150 g plain flour

70 unsalted butter

35 g sugar

1 egg yolk

1 tbsp. milk

On a bowl, mix the butter, flour, sugar until you get fine crumbs. Then the egg yolk and mix very well and then the spoon of milk. On a floured surface place the mixture, shaping the dough until you get a roll shape, wrap with some cling film and leave it to cool in the refrigerator for around half an hour. 

To end, when the dough is ready, unroll it on plastic wrap, cut into 4 equal slices and with a pastry roll spread the pies dough. Then shape the dough in the previously greased with butter and and powdered with flour forms, pressing gently into the base and sides and prick the bases with a fork. Stuff each pie with pumpkin mixture and bake in a pre-heated oven at 175º C for 20 minutes.

When ready, just take them out of the forms and allow them to cool down.

ingredients for the lemon filling:

400 ml milk

4 egg yolks

70 g sugar

25 g flour

1/2 vanilla bean

In a saucepan mix all the ingredients and mix very well to combine. Bring the sauce pan to medium-low heat, until starts boiling. Keep stirring, for about 5-7 minutes until it's smooth and thick.

Remove from heat, allow it to cool down.

Serve the tartelettes stuffed with custard, top with some strawberries and sprinkle some powdered sugar.

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Next Up: Something with Bird's Eye Chili

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