2 1/4 cups heavy (whipping) cream;  3/4 cup milk;  1 cup sugar;  4 large egg yolks;  1/8 tsp  kosher salt

To make the ice cream, in a medium, heavy saucepan, heat the cream, milk, and 1/2 cup of sugar over medium heat, stirring occasionally, until almost simmering. In a medium bowl, whisk together the egg yolks, the remaining 1/2 cup sugar, and the salt. Slowly pour the hot liquid into the eggs, whisking as you pour. Return mixture to the pan and cook over medium-low heat, stirring constantly with a wooden spoon, until it reaches 175F and lightly coats the back of the spoon. Cool over an ice bath. Refrigerate for at least 4 hours or overnight.

 

Fudge Cookies – Makes 10 – 12  Sandwiches

2 oz  (4 tablespoons) unsalted butter;  12 oz bittersweet or semisweet chocolate, coarsely chopped;   1/3 cup flour;  1/4 tsp baking powder; 1/4 tsp salt; 3 large eggs;  3/4 cup sugar; 2 tsp vanilla extract

Preheat oven to 350F. Line 3 – 1/2 sheet pans with parchment. Melt butter and chocolate together in a double boiler. Let cool to room temperature.

Sift together the flour and baking powder. Add salt. With an electric mixer on med high to high speed, whip the eggs, sugar, and vanilla together until thick. By hand, stir in the cooled chocolate mixture. Stir in the flour mixture and let the batter rest while you get a glass of wine. About 5 minutes.

Using an ice cream scoop 2 inches in diameter for each cookie, scoop the batter onto the prepared pans at least 2 inches apart. There should be at least 10 cookies, often more. Bake for about 10 minutes or until the tops crack. They will look set and no longer shiny on top. Let cool and then remove them from the pans with a spatula.

 

This makes a big batch – enough for 24 pieces of chicken

1- 1/2 cup soy sauce;  1 cup sake;  1 cup sugar;  1- 1/4 cup maple syrup;  6 TB chopped ginger Mix it up, marinate 1 hour to over night. Do not reuse.

 

Serves 6

2 lbs Asparagus, peel tough outer scales if needed, trimmed to even lengths

1. Bring 4 to 5 quarts of salted water to a rapid boil. Gently drop in asparagus and blanch for 6 to 8 minutes, or until thick ends are tender. Remove and plunge into ice water bath to stop the cooking. When cool, drain and cover with a cloth and keep at room temperature.

6 Hard-boiled eggs – 1 tbls finely chopped onion – 3 tablespoons butter, softened - 1 tsp curry powder – 1/4 cup heavy cream – salt and pepper

1. In a small skillet or saucepan saute onion in 1 tbls of butter over moderate heat until tender but not browned. Add the curry powder, cook for 10 seconds, and stir in the cream. Bring just to a boil, remove from heat, and let cool.

2. Halve the eggs lengthwise and remove the yolks. In a bowl combine the yolks with the curry mixture, add remaining butter, salt and pepper to taste and blend thoroughly. Divide the mixture among the whites. Garnish the halves with smokey paprika or finely chopped chives.

 

Serves 7 to 8
3 lbs. Rhubarb (7 to 8 cups, diced into 1/2cubes)
1 cup golden raisins 1/4 cup Cointreau, Grand Marnier, or Brandy
1/2 cup sugar – 3 tbls cornstarch – Grated rind of a orange or lemon
12 Biscotti or Amaretti cookies – 1 cup rolled oats – 1/4 cup brown sugar
2 tsp cinnamon – 1/2 cup coarsely chopped nuts
3/4cup (1 1/2 sticks) cols unsalted butter, cut into small pieces
1 large egg, beaten

1. Preheat the oven to 350F. Generously butter your baking dish – 3 quart

2. In a bowl combine rhubarb, rasins, Liquor, sugar, cornstarch, and citrus rind.
Pour into prepared dish

3. Coarsely chop the cookies, add rolled oats, brown sugar, cinnamon and nuts.
Work the butter in thoroughly with your fingers. Add the egg and stir just bind.
Sprinkle the topping evenly over the fruit mixture. Bake for 30 to 45 minutes, or until the rhubarb is bubbling. (more…)