Sunday, September 25, 2011
savory and sweet
zucchini, potato and leek crostata
I was baking last week but not blogging. Chris and I went to a funeral on Saturday and I was feeling very introspective.
I made the tart, or crostata, pictured above, last weekend. Lovely, right? Chris kept driving me nuts by calling it a pizza. This is not a pizza. It is a savory crostata---a medley of vegetables baked inside a buttery pie crust. CROSTATA.
ricotta ice cream with caramelized pistachios
and chocoate ice cream
I finally made my favorite gelato from Rome. It came out so well because I've upgraded my ice cream machine to the Lello Musso Pola 5030 Desert Maker. It's HUGE, especially since it only churns 2 quarts of ice cream at a time.
But OH what amazing ice cream. Absolutely as smooth as the ice cream I churned at Gramercy Tavern. I tested a basic recipe of vanilla and was amazed at the difference in quality between what i used to get from my old machine and what I got from the Lello. And best of all, it churns 2 quarts in a meager 20 minutes.
So I've gone a little mad over the last two weeks.
I've made a total of eight batches of ice cream: peanut butter with dark chocolate chunks, mint julep, Vietnamese coffee, vanilla bourbon, ricotta with caramelized pistachio, five spice pumpkin, olive oil and chocolate.
As I said, a little mad.
The chocolate in the picture was a recipe that included evaporated milk. I did not like the end result. It was chocolatey, but not as deeply, soul-piercingly chocolatey as I like.
The ricotta, however, also pictured above, was amazing. The caramel on the pistachios melts in the freezer, creating ribbons of bitter, lightly salted caramel running through the ice cream. I usually don't feel satisfied by a dessert that doesn't include chocolate, but it was different with this ice cream. Totally satisfied and wishing I had made a double batch instead.