Maximum Flavor: Recipes That Will Change the Way You Cook (35 page)
Read Maximum Flavor: Recipes That Will Change the Way You Cook Online
Authors: Aki Kamozawa,H. Alexander Talbot
Tags: #Cooking, #Reference, #Courses & Dishes, #General, #Methods
LEMON-GINGER ICE CREAM
THIS RECIPE IS NATURALLY THICKENED BY THE ACIDITY OF THE
lemon curd and the crème fraîche, so there is no need to add any extra stabilizers like eggs or starch to make the ice cream smooth. As a result, it has a bright flavor that is a nice match with fresh fruit or
Kitty’s Strawberry Pie
.
MAKES ABOUT 1 QUART / 1 LITER
Scant 1⅔ cups 380 grams
Ginger Crème Fraîche
6½ tablespoons 80 grams
sugar
¼ teaspoon 1.5 grams
fine sea salt
In a medium bowl, combine the crème fraîche, sugar, and salt and stir to dissolve the sugar and salt (you may need to warm the crème fraîche slightly in order to do this). Add the lemon curd and stir to combine. Put the mixture in a covered container and let it rest in the refrigerator for at least 4 hours to let the flavors develop.
Freeze in an ice cream maker according to the manufacturer’s instructions. Transfer the ice cream to a covered container and let it harden in the freezer for at least 4 hours before serving.
SOURCES
AFTELIER PERFUMES
(510) 841-2111
Chef Essences: all natural, food-grade essential oils for the kitchen and bar
ALL-CLAD METALCRAFTERS LLC
(800) 255-2523
Heavy-duty cookware
ANSON MILLS
(803) 467-4122
Organic heirloom corn and rice products
BLIS, LLC
(616) 942-7545
Caviar, barrel-aged maple syrups and vinegars
BOB’S RED MILL
(800) 349-2173 customer service
Specialty grains, flours, beans, baking ingredients, with organic and gluten-free products
BRADLEY TECHNOLOGIES CANADA INC.
(800) 665-4188
Electric smokers
THE CHEF’S WAREHOUSE
(718) 842-8700
Specialty ingredients for chefs, pastry chefs, and passionate home cooks, including glucose and Valrhona chocolate in bulk
CHOCOSPHERE
(877) 992-4626
Fine chocolates and cocoa powders
COOKSHACK, INC.
(800) 423-0698
Electric smokers
HOMEGOODS
Inexpensive cookware, ingredients, tableware
IRINOX
Blast chillers, shock freezers
ISI
Cream and soda siphons
JB PRINCE COMPANY, INC.
(212) 683-3553
(800) 473-0577
Kitchen tools, equipment
JUST TOMATOES, ETC.
(800) 537-1985
Dehydrated and freeze-dried fruits and vegetables
KING ARTHUR FLOUR
(800) 827-6836 customer service
(802) 649-3717 baker’s hotline
Flours, baking necessities
KITCHENAID
(800) 541-6390
Mixers and food processors—our favorite
KITCHEN ARTS AND LETTERS
(212) 876-5550
Arguably the best cookbook store in the world
KORIN JAPANESE TRADING COMPANY
(212) 587-7021
Japanese knives, grills, charcoal, kitchen equipment
LE CREUSET
Quality cookware that looks great on the table
LE SANCTUAIRE
(415) 986-4216
Spices, spice blends, specialty ingredients, high-end china, equipment
LODGE MANUFACTURING COMPANY
(423) 837-7181
Cast-iron cookware
MICHAEL’S STORES, INC.
(800) 642-4235
Their cake-decorating section is a good source for specialty pastry items, including glucose and glycerin
MITSUWA MARKETPLACE
Quality chain of Japanese supermarkets with an online store for Asian ingredients
NEW ENGLAND CHEESEMAKING SUPPLY COMPANY
(413) 397-2012
Supplier of cheesemaking supplies and cheese and buttermilk cultures
O OLIVE OIL
(888) 827-7148
Delicious and flavorful California olive oils, including lemon olive oil, and specialty vinegars
POLYSCIENCE
(800) 229-7569
Our favorite immersion circulator, vacuum sealers, the smoking gun, other specialty kitchen equipment
RARE TEA CELLAR
Teas, vinegars, oils, flavorings, and kombu
RED BOAT FISH SAUCE
Our favorite fish sauce
TERRA SPICE COMPANY
(574) 586-2600
Spices, spice blends, powdered dairy, coconut powder, dried and freeze-dried fruits and vegetables, sweeteners, flavorings
VALRHONA CHOCOLATE
One of our favorite chocolates
WARING PRO
Professional-quality kitchen appliances for the home, including deep fryers, blenders, waffle makers, and meat grinders
WEBER-STEPHEN PRODUCTS CO.
(800) 446-1071 customer service
(800) GRILLOUT grill line
Grills
WHOLE FOODS MARKET
Specialty cuts of meat; if you don’t have access to a great local butcher, we’ve found that Whole Foods will cut to order and is a good source for specialty cuts
WILLIAMS-SONOMA
(877) 812-6235
Spice blends, kitchen appliances and equipment (including immersion circulators), ingredients, small wares
WINSTON INDUSTRIES
(800) 234-5286
CVap, a great tool for controlled-temperature cooking
ACKNOWLEDGMENTS
THERE’S NO SUCH THING
as a solo book project.
It takes an entire team of people to make this happen. As with the first book all of this would have been impossible without our agent, Sharon Bowers; our editing team at Clarkson Potter, Rica Allannic and Ashley Phillips; copy editor Kate Slate, who caught all of the mistakes that we missed and helped give us a fresh perspective on things; art director Jane Treuhaft and designer Laura Palese, for pulling everything together into a beautiful package; production editor Christine Tanigawa and production manager Derek Gullino, for taking care of the manuscript and overseeing the printing. And we have to thank the entire team at Clarkson Potter for all of their help in getting this book into your hands.
We’d like to acknowledge all of our clients and the readers of both our blog and our first book,
Ideas in Food.
You’re the ones who got us here and changed the idea of writing books from a dream into reality. We’d like to thank the culinary community at large for its friendship and support. We are lucky to work in a group that believes in helping each other find answers and share ideas. With that in mind, a big thank-you to Karyn and the staff at our local Williams-Sonoma in Langhorne, Pennsylvania, for generously loaning us props and linens for the photo shoots.
Finally we’d like to thank our families for their love and continuous support. We couldn’t have done it without you.
INDEX
Note: Page references in
italics
indicate photographs.
A
Almonds
Coffee Shortbread
Appetizers & starters
Ginger Scallion Squid,
photo
,
6.2
Green Gazpacho
Grilled Artichokes with Brown Butter Mayonnaise,
5.1
,
photo
New England Clam Chowder,
photo
,
3.2
Smoked Trout & Sunflower Seed Risotto
Apple(s)
-Cheddar Soup with Bacon-Cheddar Fritters,
photo
,
3.2
,
photo
Hand Tarts,
9.1
,
photo
Pie, Caramel
Artichokes, Grilled, with Brown Butter Mayonnaise,
5.1
,
photo
B
Bacon
-Cheddar Fritters, Apple-Cheddar Soup with,
photo
,
3.2
,
photo
& Deviled Eggs,
1.1
,
photo
Oatmeal Carbonara,
1.1
,
photo
Baking powder, about
Baking soda, about
Banana Caramel Ice Cream,
photo
,
10.2
Basil
Coconut Steamed Halibut
Seared Scallops with Green Sauce,
6.1
,
photo
Smoked Eggplant Parmigiana,
5.1
,
photo
Beans, Baked, New England, with Pork Belly,
3.1
,
photo
Beef
Blue Cheese–Cured Chateaubriand,
7.1
,
photo