Aug. 1st, 2015

rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: If you can't get coconut cream, substitute 5 oz creamed coconut (the very condensed dehydrated coconut that comes in a box) and 10 oz hot water. DO NOT use anything labeled "cream of coconut"--that's sweetened stuff for use in mixed drinks.

Note: In addition to adding flavor, liquor will help the ice cream form smaller ice crystals for a smoother texture. You can leave it out if you're serving the ice cream to people who strictly abstain from alcohol.


1 13.5-oz can full-fat coconut milk (not anything labeled "light" or "low-fat")
1 14-oz can coconut cream
0.25 c "light" (clear) corn syrup
0.75 c sugar
2 tsp vanilla extract (optional)
1 Tbsp liquor, such as vodka, rum, or whiskey (optional)
0.5 tsp salt
1.25 c mix-ins, if desired (sweetened shredded coconut, chocolate chips, toasted almonds--whatever you want to add)


Can opener (if needed)
Measuring cups and spoons
2-quart pot
Stove (1 burner)
Blender or immersion blender (don't use an immersion blender with a nonstick pot!)
2 freezer-safe airtight pint (2-cup) containers (glass jars and old Talenti containers are both great for this)
Ice cream maker


0) Mise en place. Gather your ingredients and tools. Put the ice cream maker bowl in the freezer if it's not there already.

1) Make the custard. Combine the coconut milk, coconut cream (or creamed coconut and hot water), corn syrup, and sugar in the nonstick pot. Cook over medium heat, stirring often with the spatula, until the mixture comes to a simmer and the solid coconut oil has completely dissolved. Transfer the mixture to the blender and cover tightly and securely, or use the immersion blender in the pot. Blend on high speed for 1 minute to emulsify any last grainy bits of coconut oil. Return to the pot and stir in the vanilla extract and liquor (if using). Add salt to taste. Pour the custard into the pint containers, cool to room temp with the lids slightly ajar, close the lids tightly, and refrigerate about 4 hours or until the liquid temperature is at or below 45F.

2) Make the ice cream. Make sure the ice cream maker bowl is frozen solid (shake it to test--you shouldn't hear or feel any sloshing) and the custard is thoroughly chilled. If the custard has separated, shake the jars briefly to reconstitute it. Place the bowl in the ice cream maker, put in the stirrer, and put on the lid. Start the machine and immediately pour in all the custard. Set a timer for 20 minutes. Put your add-ins in the freezer to chill (unless you're planning to melt the chocolate for straciatella). After 20 minutes, or when the ice cream has thickened to the texture of a milkshake, gradually add the add-ins, making sure the ice cream isn't overflowing the ice cream maker. Churn an additional 5 minutes or until add-ins are thoroughly incorporated. Stop the machine and scrape the ice cream into the pint containers. Freeze 5 hours or until solid and scoopable.


Tomato soup

Aug. 1st, 2015 03:30 am
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox

1 cup diced onion (about half an onion, diced)
1 tsp + 1 Tbsp extra virgin olive oil
0.5 c blanched whole almonds, preferably soaked in water for a few hours and then drained
0.5 c water
3 14.5-oz cans diced tomatoes
0.25 cup unsweetened soy milk
1.5 tsp dried basil (or a few tablespoons of fresh, if you have it)
Freshly ground black pepper


Can opener, if needed
Cutting board and knife
Measuring cups and spoons
Nonstick pot
Stove (1 burner)


0) Mise en place. Gather your ingredients and tools. Soak the almonds, if you have time. Dice the onion.

1) Prepare the components. Heat 1 tsp olive oil and a few drops of water in the pot over medium-high heat until the water sizzles. Saute the onion for 2 to 3 minutes, stirring often, until softened but not browned; then remove from heat. Meanwhile, combine the almonds, 0.5 c water, and the liquid from the cans of tomatoes in the blender. Blend at high speed until creamy with no almond grittiness.

2) Make the soup. Add the onions and tomatoes to the blender and blend until completely liquified and smooth. Pour the mixture into the pot and heat over medium heat until a bubble or two breaks the surface. Simmer 8 to 10 minutes, frequently stirring and scraping the bottom of the pot, or until the soup darkens slightly. Remove from heat. Stir in soy milk and remaining 1 Tbsp olive oil. Add salt and pepper to taste. Stir in dried basil, if using.

3) Serve and store. Serve hot, garnished with fresh basil, with crackers or grilled cheese sandwiches on the side. Keeps in the fridge for about 1 week. Freezes extremely well.

rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: If making smoothies for someone who has an upset stomach, omit the chocolate.

Note: If you have fresh bananas rather than frozen, blend in ice cubes to achieve desired consistency.

6 frozen banana halves, or 3 fresh bananas plus some ice cubes
3/8 c mini chocolate chips
3/8 c peanut butter
Non-dairy milk


2 freezer-safe pint (2-cup) containers


1) Blend. Put the solid ingredients in the blender, laying the banana pieces as flat as possible. Pour in just enough non-dairy milk to cover them. Add ice cubes if using. Blend at high speed until the texture is smooth, adding more milk as needed (but not exceeding 4 total cups of smoothie). Do not overblend or the heat of the blending will melt the smoothie.

2) Serve and store. Pour into glasses if drinking immediately. Otherwise, divide between the two pint containers and freeze. To serve after freezing, thaw in the fridge until liquid or just eat with a spoon.


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