Featured Cookbook

ORDER/INFO

1. Linguine with Manila Clams and Spicy Sausage

2. Baked Alaska with Coconut Sorbet and Chocolate Ice Cream

3. Chocolate Ice Cream

4. Coconut Sorbet

Book Description

Because there's no set menu in a home kitchen, every dinner is a nightly special. But all too often, home cooks find themselves in a rut, recycling the same meals week after week. Nightly Specials shows home cooks how restaurant and home cooking can meet. Acclaimed New York chef and host of the Travel Channel's Epicurious, Michael Lomonaco, along with award-winning food writer Andrew Friedman, offer up 125 recipes that use fresh and spontaneous ingredients to create innovative starters, salads, entrees, sides, and desserts. All the recipes are simple, loosely improvised dishes that will inspire home cooks to be flexible and remain open to each day's culinary possibilities. Best of all they can be selected at the last minute and cooked successfully in relatively little time.

... (more)

Nightly Specials: 125 Recipes for Spontaneous, Creative Cooking at Home

Authors: Michael Lomonaco and Andrew Friedman, Photographs by Shimon and Tammar Rothstein

Date: November 2004

ISBN: 0060555629

Publisher: Morrow Cookbooks

Hardcover

ORDER/INFO

Makes 5 cups ice cream

• 4 ounces semisweet chocolate

• 3 egg yolks

• 1/2 cup sugar

• 2 cups milk

• 2 cups heavy cream

• 1 vanilla bean, split

1. Melt the chocolate in the top of a double boiler, stirring occasionally, and being careful not to scorch the bottom.




2. Combine the egg yolks and the sugar in a bowl and whip to a creamy and smooth yellow.

3. Combine the milk, cream, and vanilla bean in a pot over medium heat and bring to a boil. Lower the heat and let simmer.




4. Whisk one-third of the hot milk mixture into the egg-sugar mixture to temper the eggs. Stir. Pour the tempered mixture into the remaining hot milk mixture while whisking the milk with a wire whisk. Stir with a wooden spoon until the hot milk-egg mixture thickens enough to coat the back of the spoon.




5. Add the melted chocolate to the hot milk-egg mixture by whipping it in with a wire whisk.




6. Strain the mixture through a fine-mesh strainer and cool quickly in an ice bath. Refrigerate the mixture for several hours before freezing.




7. Freeze the mixture in an ice cream freezer according to the manufacturer’s directions. Keep frozen till ready to serve.

More From This Book:

1. Linguine with Manila Clams and Spicy Sausage

2. Baked Alaska with Coconut Sorbet and Chocolate Ice Cream

3. Chocolate Ice Cream

4. Coconut Sorbet

Home - Request a Recipe - Index - Women for Women International - Kiva.org - Hunger Relief - Organ Donation  

Copyright 1995 - 2008 The Kitchen Link, Inc. All Rights Reserved

http://www.recipelink.com - Privacy  - Contact