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Wednesday, August 09, 2006 

Happy Food Section Wednesday

Seattle 1
Today we venture up to the Seattle Area. Cool weather. Cool town. Cool food. But the other week, the Seattle Post Intelligencer was highlighting the newest, and "coolest" book from a San Francisco chef, Emily Luchetti, from my favorite City by the Bay Restaurant, Farallon! So...today...two Foodie Cities in one!

From "A Passion for Ice Cream" via the Seattle Post Intelligencer.


2 1/4 cups heavy (whipping) cream
3/4 cup milk
3/4 cup lightly packed fresh mint leaves
1 cup sugar
4 large egg yolks
1/8 teaspoon kosher salt
8 ounces bittersweet chocolate, chopped

2 ounces (4 tablespoons) unsalted butter
12 ounces bittersweet chocolate, coarsely chopped
1/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
3 large eggs
3/4 cup sugar
2 teaspoons vanilla extract

To make the ice cream:
In a medium saucepan, heat the cream, milk, mint and 1/2 cup of the sugar over medium heat, stirring occasionally, until almost simmering. Turn off the heat, cover the pan, and steep the mint in the cream for 15 minutes.

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 the mixture to the pan and cook over medium-low heat, stirring constantly with a heat-resistant plastic or wooden spatula, until it reaches 175 degrees and lightly coats the spatula.

Strain the mixture into a clean bowl, discarding the mint. Cool over an ice bath until room temperature. Refrigerate for at least 4 hours or up to overnight.

In a food processor, using on-off pulses, grind the chocolate into small pieces. Put the chocolate in a bowl in the freezer. Churn the ice cream base into an ice cream machine according to the manufacturer's instructions. Place the ice cream in the bowl with the chocolate and fold the two together. Freeze until scoopable, about 4 hours, depending on your freezer.

To make the cookies:
Preheat the oven to 350 degrees. Line 3 baking sheets with parchment paper. Melt the butter and chocolate together in a double boiler over hot water. Stir to combine. Let cool to room temperature.

Sift together the flour and baking powder. Add the salt. With an electric mixer on high speed, whip the eggs, sugar and vanilla extract together until thick. By hand, stir in the cooled chocolate mixture. Stir in the flour mixture and let the batter rest for 5 minutes. Do not let the batter cool too much or the cookie won't spread; it's supposed to be a flat cookie.
Using an ice cream scoop 2 1/4 inches in diameter for each cookie, scoop the batter onto the prepared pans at lest 2 inches apart. There should be at least 20 cookies. 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.

To assemble: Place 10 of the cookies, bottom side up, on a baking sheet lined with parchment or waxed paper. Place a scoop of ice cream on top of each cookie. top with a second cookie and gently press down on the top cookie to adhere the sandwiches together. Serve immediately, or freeze until ready to serve.

In advance: The cookies can be made one day before you assemble the sandwiches. Store at room temperature wrapped in plastic wrap.

From "A Passion for Ice Cream"


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