Many years ago I dated a guy who was obsessed with health. For him, every waking moment was focused on exercising and eating right and he eschewed any possible enjoyment in food. To him it was solely "fuel for the body" and while I tried to respect his regimented point of view, when he started judging people who ate bacon (myself included) because it had no redeeming nutritional value, I knew the relationship was doomed.For me, food is about much more than "fuel for the body" and enjoying it is all about balance. The majority of the time we should eat healthy in the interest of taking care of our bodies and managing our weight, but there are also times to splurge in the interest of satisfying our souls. We can probably all name those special dishes we're nostalgic for having enjoyed them growing up when lovingly prepared by a parent or grandparent; or those we associate with our own or another beloved culture; or dishes discovered during personal travels which have brought us much joy.And since depriving ourselves of food we love seems to inevitably lead to binging, why not allow ourselves to indulge that craving every so often so it doesn't spiral out of control?
This recipe for Browned Butter & Bacon Ice Cream is just such an indulgence, combining two of my favorite things, butter and bacon, into one delicious dessert. In the interest of fitting into my clothes I'll probably only make it a couple times per season but if you're in a "comfort food" kind of mood, it DEFINITELY hits the spot! It also makes an excellent dessert paired with last week's Fall-inspired recipe for Rosemary Roasted Chicken with Mushrooms and Caramelized Onions.After my boyfriend and I broke up, one of the first questions I would ask any date was, "Do you eat bacon?" And now I'm happy to report I'm married to a man who shares my passion for food and we have many great adventures in our travels as well as in our own kitchen based on culinary exploration. To me, bacon and other cherished dishes are one of life's great pleasures that definitely aren't worth missing. It's just important to remember, as with everything, balance is key.Do you have a favorite indulgence? If so, please let me know in the Comments section below!Cheers,
"Browned Butter & Bacon Ice Cream"
Recipe Type: Dessert
Author:
Ingredients
Many years ago I dated a guy who was obsessed with health. For him, every waking moment was focused on exercising and eating right and he eschewed any possible enjoyment in food. To him it was solely “fuel for the body” and while I tried to respect his regimented point of view, when he started judging people who ate bacon... Read More
The post Fall Indulgence: Browned Butter & Bacon Ice Cream! appeared first on The Glamorous Gourmet.
Many years ago I dated a guy who was obsessed with his health. Every waking moment was focused on exercising and eating right to the point of eschewing any iota of enjoyment in food, viewing it solely as “fuel for the body.” I tried to respect his regimented point of view but when he started judging people who ate bacon (myself included) because it had no redeeming nutritional value, I knew we were definitely doomed!
For me, food is about much more than “fuel for the body” and enjoying it is all about balance. The majority of the time we should eat healthy in the interest of taking care of our bodies and managing our weight, but there are also times to splurge in the interest of satisfying our souls. We can probably all name those special dishes we’re nostalgic for having enjoyed them in our youth when lovingly prepared by a parent or grandparent; or those we associate with our own or another beloved culture; or dishes discovered during personal travels which have brought us much joy. Depriving ourselves of food we love seems to inevitably lead to binging, so why not allow ourselves to indulge that craving every so often so it doesn’t spiral out of control?
This recipe for Browned Butter & Bacon Ice Cream is just such an indulgence, combining two of my favorite things, butter and bacon, into one delicious confection. Will I make this recipe more than once this season? In the interest of fitting into my clothes and maintaining my cholesterol level, probably not but if you’re in a “comfort food” kind of mood, it sure hits the spot and also makes an excellent dessert choice paired with last week’s Fall-inspired recipe for Rosemary Roasted Chicken with Mushrooms and Caramelized Onions.
After my boyfriend and I broke up one of the first questions I would ask any date was, “Do you eat bacon?” and now I’m happily married to a man who shares my porcine passion. To me, bacon and other cherished dishes are one of life’s great pleasures that definitely aren’t worth missing but in doing so, balance is key.
Cheers,
“Browned Butter & Bacon Ice Cream”
Bacon
5 strips of good bacon
7 1/2 teaspoons of light brown sugar
Ice Cream
3 Tablespoons salted butter
3/4 cup packed light brown sugar
2 3/4 cups half-and-half, divided in half
5 large egg yolks
2 teaspoons dark rum
1/4 teaspoon vanilla extract
For the candied bacon: Preheat the oven to 400 degrees. Lay the strips of bacon on baking sheet lined with either aluminum foil or a Silpat.
Sprinkle 1 1/2 teaspoons of light brown sugar evenly over each strip of bacon.
Bake for 12-16 minutes. Halfway through baking, turn the bacon strips over and dredge them through the syrupy dark molten sugar on the baking sheet. Continue to bake until the bacon is the color of rich mahogany. Remove bacon from the oven and cool on a wire rack.
Once bacon is cooled and crisp, finely chop into little pieces.
For the ice cream: melt the butter in a heavy, medium-sized saucepan over medium-low heat and cook until lightly browned, careful not to let it burn (if the butter burns, definitely start over). Stir in the brown sugar and half of the half-and-half and cook until the sugar is dissolved, stirring frequently. Keep the rest of the half-and-half in the refrigerator until ready to use.
In a separate bowl, whisk together the egg yolks and then gradually whisk in 1/4 cup of the warm brown sugar mixture, stirring constantly for 1-2 minutes to prevent the eggs from cooking (a process known as “tempering”). Then pour the egg and brown sugar mixture back into the saucepan and cook on medium-low heat until the custard thickens enough to coat a wooden spoon or heatproof spatula, stirring constantly. Once desired consistency is reached, stir in rum and vanilla extract.
Put remaining chilled half-and-half into a large bowl, place a sieve or strainer over it and strain the custard mixture into it to remove any bits of cooked egg (even if you don’t see them they’re there so don’t eliminate this step!). Chill the mixture for at last 5 hours and then pour into an ice cream mixture and churn according to your machine’s directions. Add the chopped bacon during the last moments or fold in after you’ve removed the mixture from the machine. Reserve a few pieces of the bacon for garnish if you wish.
The post Fall Indulgence: Browned Butter & Bacon Ice Cream! appeared first on The Glamorous Gourmet.
If I had to sum up Fall in one dish it would have to be roasted chicken. On a chilly, autumn day, it's the culinary equivalent of your favorite comfy, cashmere cardigan that provides warmth as well as a little bit of nostalgia.
I positively adore this classic dish and consider roasted chicken research a passionate personal pursuit. Over the years I've tried a variety of incarnations and while it's always fun to try new things, the best versions of this dish are often the most simple: succulent chicken with crispy skin seasoned generously with salt, pepper, butter, and a selection of seasonal herbs...it just doesn't get much better!
One of my most memorable poultry experiences was during a trip to France's Burgundy wine region at Bistro de l'Hotel in L'Hotel de Beaune. It was a roasted Bresse chicken, a breed prized for its tender flesh and sublime depth of flavor named for its eponymous place of origin, near France's Rhône region. Bresse chickens were the first livestock to be granted AOC (appellation d’origine contrôlée) status in 1957 and, much like France's AOC wines, are subjected to very exacting standards in order to preserve the qualities that make them so unique.
The Bresse chicken at Bistro de l'Hotel was simply roasted with butter and white wine and then seasoned with salt and pepper. The simple preparation really allowed the flavor and texture of the meat to shine through. The bird was carved tableside, its salty, golden juices spilling onto the cutting board. The skin was deliciously crisp and flavorful while the breast meat was as toothsome and tender as the meaty leg and thigh. Paired with a 2010 Alex Gambal Vosne-Romanée Vieilles Vignes I experienced true poultry nirvana, and the perfectly executed crème brûlée which followed certainly didn't hurt!
Inspired by my experience in Burgundy, I came up with this recipe for Rosemary Roasted Chicken with Mushrooms and Caramelized Onions. Once you have this recipe under your belt, you can accessorize according to the season or mood. In the Fall, rosemary, mushrooms and onions are great choices, while in the Spring, a buttermilk brine accompanied by plenty of lemon and thyme would be ideal.
To prepare the chicken, I always use an organic bird which I butterfly or spatchcock by removing the backbone. This is actually an easy thing to do (for detailed directions, please click here) and it allows the chicken to cook faster and more evenly. Using your poultry shears, simply cut a line parallel to the bird's spine from the tail to neck. Remove the spine and discard or reserve for chicken stock. And if you're squeamish, you can absolutely ask your butcher to do this for you - there's no shame in that!
When roasting a chicken it's important to choose a roasting pan or baking sheet that's not too big. The ingredients should fit with a minimal amount of room to spare, otherwise the drippings will evaporate and possibly burn, leaving you high and dry with no hopes for gravy or jus - a culinary travesty!
Place your spatchcocked chicken on an appropriate sized, rimmed baking sheet, drizzle with olive oil, and season generously with Kosher salt and freshly ground black pepper. Tuck the fragrant, fresh rosemary sprigs between the bird's thigh and breast and scatter sliced onions, mushrooms, and more fresh rosemary messily around the chicken. For a little added nostalgia, sprinkle the tray with poultry seasoning (such as Bell's - hello childhood!) and the minute it hits your pre-heated, oven your kitchen will smell heavenly!
I like to serve the roasted chicken plated atop a delicious White Bean & Garlic Mash (see recipe below) which catches all of the delicious juices, however, traditional mashed potatoes will also work extremely well. Top the chicken with the roasted mushrooms and caramelized onions and drizzle with the remaining juice and a generous sprinkle of Maldon sea salt which adds delicious texture and crunch.
In keeping with the season, an earthy, cherry and spice-tinged red Burgundy or New World Pinot Noir will enhance the flavors of the dish beautifully. I hope you enjoy this recipe as much as we do!
PRINT RECIPE"ROSEMARY ROASTED CHICKEN WITH MUSHROOMS + CARAMELIZED ONIONS”
Serves 2-4
INGREDIENTS
1 3 1/2 – 4 lb organic chicken
4 sprigs fresh rosemary
8 oz. cremini mushrooms, trimmed and sliced
2 small yellow onions
Good olive oil
4 Tablespoons butter
1/2 Tablespoon poultry seasoning such as Bell’s
Kosher salt & freshly ground black pepper
Maldon Sea Salt for garnish
INSTRUCTIONS
1.) Line a medium sized baking sheet with foil and pre-heat oven to 400 degrees.
2.) Remove giblets from cavity of chicken (if necessary), rinse bird & pat dry. Place chicken breast side down on a cutting board and using your kitchen shears, make a parallel cut up each side of the spine from tail to neck until the spine is free. Remove and discard or reserve for stock.
3.) Place the butterflied chicken, breast side up onto the lined baking sheet and press down to flatten. Tuck the wing tips behind the neck and fold two of the rosemary sprigs in half and tuck them between the thigh and breast on each side of the bird. Drizzle chicken with olive oil and massage onto the skin so it is evenly distributed. Season chicken generously with Kosher salt and a few turns of freshly ground black pepper.
4.) Quarter each onion, and then quarter them again so you are left with 8 wedges per onion. Scatter onion pieces, sliced mushrooms and leaves from the remaining 2 sprigs of rosemary around the chicken. Drizzle the mushrooms, onions & rosemary with approximately 3-4 Tablespoons of olive oil and season again with Kosher salt & pepper. Toss gently to coat. Sprinkle the Bell’s seasoning over everything if desired and slice butter into pats and place on top of the chicken, onions, mushrooms and rosemary.
5.) Slide tray into the preheated oven and cook for 1 hour, checking occasionally to rearrange mushrooms & onions. After an hour, drop the oven temperature down to 350 degrees and cook for an additional 20-30 minutes, just enough time to allow the onions to caramelize and the skin to turn a gorgeous, golden brown.
6.) Plate chicken atop a mound of White Bean & Garlic Mash (see recipe below) and top with roasted mushrooms & caramelized onions. Drizzle with juice and sprinkle with Maldon sea salt to taste.
“WHITE BEAN + GARLIC MASH”
Serves 2-4
2 - 15 oz. cans white beans (I prefer Great Northern), drained & rinsed
1 large or 2 small garlic cloves, roughly chopped
1/4 cup loosely packed, flat leaf Italian parsley leaves
1/3 cup good olive oil
Juice of half a lemon
1/2 teaspoon Kosher salt
3 turns freshly ground black pepper
Add beans, garlic, parsley, olive oil, lemon juice, Kosher salt, and pepper to the bowl of a food processor. Pulse until mixture is well combined but still retains a chunky texture. Adjust seasonings and add additional olive oil or lemon juice to achieve desired texture and flavor.
If I had to sum up Fall in one dish it would have to be roasted chicken. On a chilly, autumn day, it’s the culinary equivalent of your favorite comfy, cashmere cardigan that provides warmth as well as a little bit of nostalgia. I positively adore this classic dish and consider roasted chicken research a passionate personal pursuit. Over the... Read More
The post Perfect for Fall: Burgundy Inspired Rosemary Roasted Chicken with Mushrooms & Caramelized Onions! appeared first on The Glamorous Gourmet.
If I had to sum up Fall in one dish it would have to be roasted chicken. On a chilly, autumn day, it’s the culinary equivalent of your favorite comfy, cashmere cardigan that provides warmth as well as a little bit of nostalgia.
I positively adore this classic dish and consider roasted chicken research a passionate personal pursuit. Over the years I’ve tried a variety of incarnations and while it’s always fun to try new things, the best versions of this dish are often the most simple: succulent chicken with crispy skin seasoned generously with salt, pepper, butter, and a selection of seasonal herbs…it just doesn’t get much better!
One of my most memorable poultry experiences was during a trip to France’s Burgundy wine region at Bistro de l’Hotel in L’Hotel de Beaune. It was a roasted Bresse chicken, a breed prized for its tender flesh and sublime depth of flavor named for its area of origin, near France’s Rhône region. Bresse chickens were the first livestock to be granted AOC (appellation d’origine contrôlée) status in 1957 and, much like France’s AOC wines, are subjected to very exacting standards in order to preserve the qualities which make them so unique. The Bresse chicken at Bistro de l’Hotel was simply roasted with butter, white wine, and seasoned with salt and pepper which allowed the flavor of the meat to really shine through. The bird was then carved tableside, its salty, golden juices beckoning from the cutting board. The skin was deliciously crisp and flavorful while the breast meat was as tender and toothsome as the dense, meaty leg and thigh. Paired with a 2010 Alex Gambal Vosne-Romanée Vieilles Vignes I experienced true poultry nirvana that night and the perfectly executed crème brûlée which followed certainly didn’t hurt!
Inspired by my experience in Burgundy, as well as many other delicious poultry encounters, I came up with this recipe for a delicious basic bird. Once you have that recipe under your belt, you can accessorize according to the season or mood. In the Fall, rosemary, mushrooms and onions are great choices, while in the Spring, lemon and thyme would be ideal. To prepare the chicken I always use an organic bird which I butterfly by removing the backbone. Now don’t panic! Butterflying a bird is easy to do and allows the chicken to cook faster and more evenly. Using your poultry shears, cut a line parallel to the bird’s spine from the tail to neck. Remove the spine and discard or reserve for chicken stock. If you’re squeamish you can absolutely ask your butcher to do this for you – there’s no shame in that!
When roasting a chicken or other meat it’s important to use a roasting pan or baking sheet that’s not too big. The ingredients should fit with a minimal amount of room to spare, otherwise if the pan is too large, any drippings will evaporate and possibly burn, leaving you high and dry with no hopes for gravy or jus to serve the meat with – a culinary travesty! With the spine removed, the butterflied chicken is placed on an appropriate sized baking sheet, rubbed with olive oil, and seasoned generously with Kosher salt and freshly ground black pepper. Fragrant, fresh rosemary sprigs are tucked between the bird’s thigh and breast while sliced onions, mushrooms, and more fresh rosemary are scattered messily around the chicken. For a little added nostalgia, sprinkle the entire tray with poultry seasoning (such as Bell’s - hello childhood!) and the minute you put the tray in your pre-heated oven your kitchen will smell heavenly!
I like to serve the roasted chicken plated atop a delicious White Bean & Garlic Mash (see recipe below) which catches all of the delicious juices, however, traditional mashed potatoes will also work perfectly well. Top the chicken with roasted mushrooms and caramelized onions and drizzle with the remaining juice and a generous sprinkle of Maldon sea salt which adds delcious texture and crunch. In keeping with the season, an earthy, cherry and spice-tinged red Burgundy or New World Pinot Noir will enhance the flavors of the dish beautifully. I hope you enjoy this recipe as much as we do!
Cheers,
Rosemary Roasted Chicken with Mushrooms & Caramelized Onions
Serves 2-4
1 – 3 1/2 – 4 lb organic chicken
4 sprigs fresh rosemary
8 oz. cremini mushrooms, trimmed and sliced
2 small yellow onions
Good olive oil
4 Tablespoons butter
1/2 Tablespoon poultry seasoning such as Bell’s
Kosher salt & freshly ground black pepper
Maldon Sea Salt for garnish
Line a medium sized baking sheet with foil and pre-heat oven to 375 degrees.
Remove giblets from cavity of chicken (if necessary), rinse bird & pat dry. Place chicken breast side down on a cutting board and using your kitchen shears, make a parallel cut up each side of the spine from tail to neck until the spine is free. Remove and discard or reserve for stock.
Place the butterflied chicken, breast side up onto the lined baking sheet. Tuck the wing tips behind the neck and fold two of the rosemary sprigs in half and tuck them between the thigh and breast on each side of the bird. Drizzle chicken with olive oil and massage onto skin so it is evenly distributed. Season chicken generously with Kosher salt and a few turns of freshly ground black pepper.
Quarter each onion, and then quarter them again so you are left with 8 onion wedges per onion. Scatter onion pieces, sliced mushrooms and leaves only from the remaining 2 sprigs of rosemary around the chicken. Drizzle the mushrooms, onions & rosemary with approximately 3-4 Tablespoons of olive oil (or to taste), season again with Kosher salt & pepper, and toss gently to coat. Sprinkle the Bell’s seasoning over everything if desired and slice butter into pats and place on top of the chicken, onions, mushrooms and rosemary.
Slide tray into oven and bake for 1 hour, checking occasionally to rearrange mushrooms & onions. After an hour, drop the oven temperature down to 300 degrees and cook for an additional 20-30 minutes, just enough time to allow the onions to caramelize and the skin to get a golden brown.
Plate chicken atop a mound of White Bean & Garlic Mash (see recipe below) and top with roasted mushrooms & caramelized onions. Drizzle with juice and sprinkle with Maldon sea salt to taste.
White Bean & Garlic Mash
Serves 2-4
2 – 15 oz. cans white beans (I prefer Great Northern), drained & rinsed
1 large or 2 small garlic cloves, roughly chopped
1/4 cup loosely packed, flat leaf Italian parsley leaves
1/3 cup good olive oil
Juice of half a lemon
1/2 teaspoon Kosher salt
3 turns freshly ground black pepper
Add beans, garlic, parsley, olive oil, lemon juice, Kosher salt, and pepper to the bowl of a food processor. Pulse until mixture is well combined but still retains a chunky texture. Adjust seasonings and add additional olive oil or lemon juice to achieve desired texture and flavor.
The post Perfect for Fall: Rosemary Roasted Chicken with Mushrooms & Caramelized Onions! appeared first on The Glamorous Gourmet.
While delivering wine to my good friend Julia Johnston (kitchen designer extraordinaire) the other day, she was kind enough to bestow upon me the gift of...squash blossoms!Of course I'm talking about the delicate, golden blooms produced by summer squash, most commonly zucchini. While I have enjoyed these beautiful, edible flowers prepared in restaurants before, I've never made them myself. Since Julia was generous enough to share them with me I knew I couldn't just banish them to produce drawer purgatory where they would die a slow death along with the two remaining scallions and half a Vidalia onion leftover from last week's cooking adventures - no, they were way too special for that! So I did some research on these beauties to learn a little bit more about them as well as the various methods of preparation.
Although most squash has its ancestry rooted in the Americas (pun intended), the one we know today as "zucchini" actually originated in Italy. When it comes to the zucchini flowers, there are both male and female varieties. The female flower is attached to the actual zucchini fruit (yes, this vegetable we've been enjoying in savory dishes all these years is technically a fruit) while the male flower grows directly on the stem of the plant - both are necessary for pollination to occur. While they look slightly different, the female flower has a flat bottom where it was attached to the zucchini while the male flower is slightly smaller and has a stem (pictured above), both are deliciously edible and can be prepared in a variety of ways. Popular preparation methods include stuffing and frying them in a light tempura batter, incorporating them in soups, and, since zucchini and its blossoms are very popular in Mexico, as a filling for quesadillas. After researching a few different preparations I decided to take the classic route and prepare them stuffed with creamy ricotta cheese, lightly battered and fried until golden and served with a marinara sauce. What's not to love about that?
I'm happy to report the preparation of this dish was actually quite painless and the result was beautiful, golden floral nuggets that were positively delightful! The crispy outer shell studded with Maldon salt gave way to an oozy, cheesy center accentuated by the delicate flavor and texture of the flower itself. The key is to serve the blossoms warm so the cheese is perfectly melty and the marinara sauce made a wonderful accompaniment. As with just about any fried dish, Ricotta-Stuffed Squash Blossoms pair deliciously well with sparkling wine such as Prosecco or Franciacorta. If you choose to serve them with a marinara sauce as I ultimately did, a fruity Italian red like a Barbera is perfect! I hope you enjoy this dish and I'd love to hear what you think or if you have any other delicious ways of preparing this very special ingredient. Thanks again to Julia for expanding my culinary horizons!Cheers, 
"Ricotta-Stuffed Squash Blossoms with Marinara Sauce" Makes 6 blossoms6 squash blossoms, stems trimmed to 1"1 cup ricotta cheese1 1/2 cups all-purpose flour1/4 cup Italian flat leaf parsley, finely chopped1 - 12 ounce bottle lager or light lager beerVegetable oil for frying (approximately 2 quarts if using a standard Dutch oven)Container of your favorite store bought or homemade marinara sauceKosher salt and freshly ground black pepperMaldon sea salt for garnish1.) Carefully pry the leaves open towards the base of each flower, opening just enough to remove the stamen inside with your thumb and forefinger. Rinse each flower gently with cool water and pat dry.2.) Fill a piping bag (or plastic bag with a corner snipped off) with ricotta cheese and pipe 2-3 tablespoons into each flower being careful not to overfill. If the flower is filled with too much cheese it can burst during frying. Gently twist the petals closed at the top and set aside.3.) In a medium sized mixing bowl whisk together flour, parsley, 1/2 teaspoon of Kosher salt, and 1/4 teaspoon freshly ground black pepper. Pour the beer into the mixture slowly, whisking to remove any lumps.4.) Add enough vegetable oil to a pot or heavy skillet so it comes up the side 2 inches, yet is not more than halfway up the sides. Heat oil to 360 degrees and then dip the flowers into the batter (use the stem to roll it when possible) and carefully add the battered blossoms to the hot oil. Fry until blossoms are golden and crisp, using a spider or spatula to make sure each side is golden brown, approximately 2-3 minutes. Depending on the size of your pot, you may want to cook the blossoms in batches to avoid them sticking together.Once done, remove blossoms to a paper towel-lined plate and season with Maldon sea salt while hot. Plate golden brown blossoms and serve with your favorite store bought or homemade marinara sauce.
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