The Players
4 C. cream from grass-fed cows (raw is best!)
2 C. plain yogurt
4 egg yolks (from pastured hens)
1/2 C. raw honey
1 T. ground cinnamon*
The How-To
1. Begin by whisking the yogurt, egg yolks, honey, and cinnamon together until smooth.
2. In a separate bowl, whip your cream until medium peaks form.
3. Gently fold the yogurt mixture into the whipped cream.
4. FREEZE for at least 6 hours before serving. ENJOY your tantalizing, delicious, super-easy, no-churn ice cream!
I just read an interesting tip from Sarah at The Healthy Home Economist. She says that you can add a couple tablespoons of vodka to the ice cream mixture before freezing to improve scoopability straight out of the freezer.
Friday, October 22, 2010
Sunday, October 17, 2010
tacos de lengua
2 pounds beef tongue
2 to 3 quarts water
1 small white onion, quartered
1 carrot, peeled and cut into 4 pieces
1 celery rib, cut into 4 pieces
1 guajillo chile, torn into pieces
4 bay leaves
1 whole clove
1 1/2 teaspoons salt
2 teaspoons black peppercorns
2 tablespoons extra virgin olive oil
1 medium red onion, diced
1 to 2 jalapeno chiles, stemmed, seeded if desired, and diced
Salt and freshly ground black pepper, to taste
8 4- to 6-inch corn tortillas, warmed*
Garnishes:
Chile de arbol salsa or your favorite salsa
Avocado slices
Chopped cilantro
Lime wedges
1. Place tongue in a medium saucepan with enough water to cover. Add white onion, carrot, celery, guajillo chile, bay leaves, clove, salt, and black peppercorns. Bring to a boil, reduce to a simmer and cook, uncovered, 1 1/2 to 2 hours, until tender. Transfer tongue to a cutting board, cover with a damp towel, and set aside to cool. Strain and reserve the stock for another use. When cool, peel and discard skin of the tongue. Cut meat into 3- by 1/2-inch julienne strips.
2. Heat olive oil in a large sauté pan over medium-high heat. Sauté the red onion until well browned, about 10 minutes. Stir in jalapeno and sauté 2 minutes longer. Then add the tongue, and sauté until lightly browned. Taste and adjust seasoning with salt and pepper to taste.
3. Place warm tortillas on a work surface. Line each with sautéed tongue mixture. Serve immediately, topped with salsa, avocado slices, cilantro, and a squeeze of lime.
2 to 3 quarts water
1 small white onion, quartered
1 carrot, peeled and cut into 4 pieces
1 celery rib, cut into 4 pieces
1 guajillo chile, torn into pieces
4 bay leaves
1 whole clove
1 1/2 teaspoons salt
2 teaspoons black peppercorns
2 tablespoons extra virgin olive oil
1 medium red onion, diced
1 to 2 jalapeno chiles, stemmed, seeded if desired, and diced
Salt and freshly ground black pepper, to taste
8 4- to 6-inch corn tortillas, warmed*
Garnishes:
Chile de arbol salsa or your favorite salsa
Avocado slices
Chopped cilantro
Lime wedges
1. Place tongue in a medium saucepan with enough water to cover. Add white onion, carrot, celery, guajillo chile, bay leaves, clove, salt, and black peppercorns. Bring to a boil, reduce to a simmer and cook, uncovered, 1 1/2 to 2 hours, until tender. Transfer tongue to a cutting board, cover with a damp towel, and set aside to cool. Strain and reserve the stock for another use. When cool, peel and discard skin of the tongue. Cut meat into 3- by 1/2-inch julienne strips.
2. Heat olive oil in a large sauté pan over medium-high heat. Sauté the red onion until well browned, about 10 minutes. Stir in jalapeno and sauté 2 minutes longer. Then add the tongue, and sauté until lightly browned. Taste and adjust seasoning with salt and pepper to taste.
3. Place warm tortillas on a work surface. Line each with sautéed tongue mixture. Serve immediately, topped with salsa, avocado slices, cilantro, and a squeeze of lime.
Subscribe to:
Comments (Atom)