The pursuit of yummy food

Monday, July 8, 2013

Gomes de Sá Style Cod

The Portuguese have hundreds of ways of preparing the cod, and it´s certainly a very generous fish when combined with different ingredients.

http://www.saborintenso.com/f17/bacalhau-gomes-sa-280/

In a large pan with water I boiled 3 cod filets for 10 minutes. I set the cod on a plate.

To the boiling water I added some salt and a big potato and boiled it for 30 minutes. I roughly shredded the cod. I let the potatoes cool down, peeled them and cut them in thick slices. In a big pan I fried in olive oil a big white onion and 2 cloves of garlic all chopped, with 3 bay leaves. I added the shredded cod and the potato slices and kept lightly frying for a little bit and added some salt and parsley. I served it on a platter adorned with 3 sliced boiled eggs, more parsley flakes and black olives, which gave the dish a more intense flavor.

Bom apetite!

Philadelphia cheese ice cream

This is my own recipe and it was a total success at my birthday party.

Ingredients:

- 1 cup whole milk
- 2 cups whipping cream
- 3/4 cup granulated sugar
- a pinch of salt
- 1/5 package Philadelphia cheese (about 113 grams, the whole package is 226 grams)

In a large bowl, mix the milk, the sugar and the pinch of salt with a hand mixer. Then whip in the half package of Philadelphia cheese for 15 to 20 minutes until it is almost totally diluted. Some lumps are OK since they work like the nuts in a flavored ice cream. Then add the whipping cream and mix for another 5 minutes. Cover the bowl and set in the refrigerator for 2 hours. Take it out and pour the mix in the ice cream maker letting it roll for 20 to 25 minutes. Serve straight or with walnuts or strawberry, like in the picture. Delish!

Thursday, June 13, 2013

Hazelnut ice cream

The pursuit of yummy food is back!
Finally I´ve made up my mind to take up again my cooking blog and here we are again cooking a recipe by Emeril Lagasse: hazelnut ice cream.
http://www.foodnetwork.com/recipes/emeril-lagasse/hazelnut-ice-cream-recipe/index.html
I got 1 and a half cup of raw hazelnut and baked them in the oven for 8 minutes at 400 degrees Farenheit, double the time he advised because of the peculiarities of my oven that sometimes requires more heating time. When they cooled off I peeled them as best as I could and roughly chopped them. In a large pan I boiled about a liter of half and half with 1 cup of granulated sugar until it started simmering. In a small bowl I whisked 6 egg yolks and then added to the large pan. I simmered it all again until it got thick and put the whole concoction in the refrigerator overnight, although a couple of hours ussually suffices. The next day I put the mixture rolling for 15 minutes in the ice cream maker and then for 5 minutes I added little by little the chopped hazelnuts. I froze the final mixture in the freezer at last inside a tupperware. The funny thing is that 2 days later it tasted really much better because the flavours mixed inside the plastic container, which I would never have suspected because of the highly cold temperature inside. So the hazelnutty flavour expanded to the yolky half and half sugary mix, making it a delicious choice for late Spring-early Summer ice cream with the woody and sober sweetness of the noble hazelnut. Delicious!