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Jun. 23rd, 2014 03:30 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
dchenesOn Saturday I had a minor cooking fit. If you think squashing whole peeled tomatoes by hand in the bottom of a stew pot is fun, try forcing a pint and a half of roasted grape tomatoes through a sieve. It makes a horrendous mess and you don't get nearly as much result as you think you will. Hence I ended up adding a small can of tomato paste and enough water to make it stirable, and a couple of tablespoons of buttermilk powder. And then on Sunday I turned it into tomato and buttermilk ice cream with scallions, and it mostly worked. It needed more actual tomatoes and less tomato paste, but I was in a hurry and you can't get really good tomatoes just yet. Not in New England, anyway.
I also made almond bark of sorts, or whatever it is you get when you melt a pound and a half of Valrhona 70% dark chocolate and pour it over a cup and a half of chopped salted almonds. Mostly what you get is a slab of chocolate with almond bits stuck to the bottom, but it behaves like almond bark and is probably fairly tasty. I haven't actually tried it yet. I did, however, manage not to get soy sauce all over it when I dropped the soy sauce bottle, so I know there's some umami it hasn't got.
On Sunday I took the tomato and buttermilk glop, and some lemon juice and sugar mixed together, and a bunch of scallions, and went off to a liquid nitrogen ice cream party. I made marshmallow to go with the lemon ice cream, and that worked, but I swear I beat the egg white and then the whole works by hand for two hours before it did what it was supposed to. The tomato and scallion ice cream worked all right, and the lemon meringue (only I hate meringue so I used marshmallow) ice cream was lovely.
Other ice cream:
Carrot cake, raspberry and white chocolate
Strawberry sorbet
Schadenfreude (brown sugar, espresso and baking chocolate: very dark, slightly sweet, slightly bitter, and you don't want a lot of it)
Root beer
Sauerkraut (too sweet, but not terrible)
Caramel
Japanese pickled plum and honey
Lemon and blueberry
Peanut butter and caramel (froze funny, but tasted good)
Coffee and cardamom
Fig and mascarpone (I wish I liked figs)
Apple cider sorbet
In short, I ate entirely too much ice cream yesterday. And I brought some of my lemon stuff home because I really liked it quite a lot.
I also made almond bark of sorts, or whatever it is you get when you melt a pound and a half of Valrhona 70% dark chocolate and pour it over a cup and a half of chopped salted almonds. Mostly what you get is a slab of chocolate with almond bits stuck to the bottom, but it behaves like almond bark and is probably fairly tasty. I haven't actually tried it yet. I did, however, manage not to get soy sauce all over it when I dropped the soy sauce bottle, so I know there's some umami it hasn't got.
On Sunday I took the tomato and buttermilk glop, and some lemon juice and sugar mixed together, and a bunch of scallions, and went off to a liquid nitrogen ice cream party. I made marshmallow to go with the lemon ice cream, and that worked, but I swear I beat the egg white and then the whole works by hand for two hours before it did what it was supposed to. The tomato and scallion ice cream worked all right, and the lemon meringue (only I hate meringue so I used marshmallow) ice cream was lovely.
Other ice cream:
Carrot cake, raspberry and white chocolate
Strawberry sorbet
Schadenfreude (brown sugar, espresso and baking chocolate: very dark, slightly sweet, slightly bitter, and you don't want a lot of it)
Root beer
Sauerkraut (too sweet, but not terrible)
Caramel
Japanese pickled plum and honey
Lemon and blueberry
Peanut butter and caramel (froze funny, but tasted good)
Coffee and cardamom
Fig and mascarpone (I wish I liked figs)
Apple cider sorbet
In short, I ate entirely too much ice cream yesterday. And I brought some of my lemon stuff home because I really liked it quite a lot.
