Whip It Good!

you’ve made a fabulous pie or tart, but it’s missing that final touch: whipped cream.  you could go out and buy some whipped topping, but don’t kid yourself.  it’s not as good as the real thing.  make your own in five easy minutes.

step 1

take out a cool bowl, preferably stainless steel, and cold heavy whipping cream.

step 2

add 1 cup of heavy cream to the bowl.

step 3

whip with a hand mixer starting on low speed and slowly increasing the speed to high, as the cream starts to whip add in 2 tablespoons of sugar.

step 4

whip until you have

stiff peaks (like pictured above).

tips

• you can also whip the cream by hand with a whisk, or use a stand mixer.
• whipping cream should only take between 3 or 4 minutes.  if you whip for too much longer the cream will start to turn into butter.

Penne a la Carbonara

i just made the most amazing pasta carbonara.  and now i must show you how to make it, so you can be over joyed with the same happiness.  this recipe is from giada delaurentiis’ cookbook “everyday italian”.

this recipe serves 4.

Penne a la Carbonara
1 pound pancetta, diced into 1-inch cubes
Sea salt and freshly ground black pepper
6 eggs, at room temperature
1/2 cup heavy cream, at room temperature
1 1/4 cup freshly grated Parmesan
1 pound dried penne
4 tablespoons chopped fresh parsley leaves

Heat a large saute pan, until hot. Add pancetta and saute until golden brown and crispy, about 5 minutes. Season with black pepper and remove pan from heat.

In a medium bowl, beat the eggs and cream. Season with salt and pepper. Stir in Parmesan, reserving 2 tablespoons for garnish.

In a large pot, boil 6 quarts of salted boiling water. Add pasta and cook until al dente, about 8 to 10 minutes. Drain pasta in a colander. Do not rinse with water; you want to retain the pasta’s natural starches so that the sauce will stick. While the pasta is still hot, return it back to the pot. Add the browned pancetta and mix well. Add the cream mixture and coat the pasta completely. It’s important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle. Add remaining Parmesan and chopped parsley.

tips:

• i’m not sure if i’ve said this before, but it’s worth saying again.  there is no substitute for freshly grated parmesan cheese.  so grate the cheese yourself.
• any short cut pasta would work best.  i used campanelle.
• if you don’t want to buy or can’t find pancetta, use bacon.  essentially it’s the same type of meat, both made from pork bellies.  bacon is smoked; pancetta is the italian version of bacon except it’s cured with salts and lots of pepper.
• if you have any other questions email me at avavmail@gmail.com

Creamy Heart of Cheesey Goodness

labor day’s here…and i’m not letting go of summer without a solid fight (but i have an inkling mother nature is still going to win).  so my family’s throwing an unconventional cookout.  no burgers or dogs here…just good food complimented by even greater conversation.  my mom and dad are serving a rotisserie chicken with corn salad and dill roasted new potatoes for the main course.  and since one of those chickens takes an hour and a half to roast on the grill, i took it upon myself to make an appetizer.  this will save us from burning ourselves while trying to get a piece of chicken the second my father declares it’s done.  i could have done the regular cheese and crackers but i choose a different spin on the classic: coeur a la creme.  traditionally it’s served at the end of the meal with a sweet fruity sauce…but this one is a savory twist by ina garten.

Coeur a la Creme

12 ounces cream cheese, at room temperature
1 cup heavy cream
1 lemon, zested
1 tablespoon freshly squeezed lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 bottle chutney (recommended: Cross and Blackwell Major Grey’s)
Crackers, for serving

Place the cream cheese in the bowl of an electric mixer fitted with the whisk attachment and whip until it is firm like whipped cream. With the mixer on low speed, slowly add the cream, lemon zest, lemon juice, salt and pepper. Beat on high speed until the mixture is very thick.

Line a 6-inch coeur a la creme mold or 6-inch sieve with a few layers of cheesecloth, allowing the excess to drape over the sides. Pour the cream mixture into the cheesecloth and smooth the top with a rubber spatula. Fold the excess cheesecloth over the top of the cream. Place the mold on a plate or suspend the sieve over a small bowl. Cover with plastic wrap, and refrigerate overnight.

When ready to serve, unmold the creme upside down onto a plate and pour the chutney over the top, allowing it to drip down the sides. Serve chilled with crackers.

a definite keeper!

tips:

• if you don’t have a stand mixer use a hand mixer.  that’s what i did and it still came out fabulous!
• try using the cloth you use for clam boils if you’re fresh out of cheese cloth.
• now that you know a basic recipe jazz it up your way next time.  maybe instead of lemon use lime.  or better yet try the classic sweet version and use vanilla.  maybe even some grand marnier or other flavored liqueurs.
• and if you’re not sure what to serve at a party always go with an ina garten recipe she never disappoints.