No-Churn Pistachio Ice Cream

If you love pistachios and you love ice cream, have I got a recipe for you! It's actually not my recipe, but it comes from the website Brunch & Batter. It contains only four ingredients (three in my rendering because I didn't add more raw pistachios at the end) and you don't need an ice cream machine. Just whip the heavy cream, then add a can of condensed milk and the pistachio cream or pesto then spread it in a loaf pan and place it in the freezer. That's it! 

I didn't need to use quite so much pistachio cream or paste, but since I had these three jars I had brought back from my last trip to Italy that would be expiring soon, I decided to add them all. Don't be concerned about using something called "pesto" in a dessert. Even if the pesto contains olive oil, salt and pepper, the condensed milk really sweetens the recipe. Moreover, how many of you love salted caramel, or salted chocolate? This is the same idea. Actually, the best pistachio gelato I've ever eaten is salted pistachio gelato from a gelateria in Rome called Otaleg (gelato spelled backwards).

Warning however, this ice cream is VERY rich, so you'll need only one scoop to feel sated. However, for a real Lucullan indulgence, drizzle a little chocolate sauce on top.

Check out Ciao Chow Linda on Instagram here to find out what’s cooking in my kitchen each day (and more).

No-Churn Pistachio Ice Cream

From the website: Brunch & Batter

Ingredients:

2 cups (16 ounces, 493 grams) heavy cream cold

1 14 ounce can (396 grams) sweetened condensed milk

¾ cup (220 grams) pistachio paste or butter (I used a total of 320 grams -- a combination of pistachio pesto and pistachio cream just because I had several jars that would be expiring soon. You don't need to add that much.)

⅓ cup (36 grams) chopped pistachios raw, shelled (My pistachio pesto had small pieces of pistachio in it, so I didn't add this)

Directions:

In a stand mixer fitted with a whisk attachment (or a handheld mixer), beat the heavy cream on high speed until stiff peaks form (peaks hold their shape when the beater is lifted).

Add the condensed milk, and beat on medium- high until combined.

Add the pistachio paste and beat on low speed until fully combined.

Fold in the chopped pistachios (reserve some for the top). Pour into a 9x5 loaf pan or another 8-cup container. Cover with plastic wrap or lid and freeze for at least 6 hours or overnight. Serve immediately from the freezer.

Three Days In The Life Of Four Chicken Breasts

In an attempt to eat more lean protein and save a little time with dinner prep (and keep the house a little cooler on these hot summer days), I grilled a few boneless, skinless chicken breasts -- enough for several meals for the two of us. It's a time saver and if you get a little creative, you can enjoy them in many different ways with very little fuss. My daughter made something similar when I last visited her in London earlier this year, serving them in taco shells with all the trimmings. By themselves, chicken breasts can be rather boring, especially if they're not seasoned properly. To make them more interesting, I used a dry rub of my homemade seasoned salt, black pepper, garlic powder, paprika, onion powder and herbs de Provence. Feel free to use whatever floats your boat -- oregano, thyme, and/or zatar would work too. I let them sit in the refrigerator like that for about an hour, then squeezed some fresh lemon juice over them and let them sit another 15 minutes. Before grilling, I drizzled with a bit of olive oil to keep from sticking to the grill. They're easy to overcook, leaving them dry and hard, so be sure to have the grill heated for a while to make sure it's hot enough to get a sear on the chicken breasts quickly. Keep an eye on them and turn them after about seven or eight minutes. They should only take about 15 minutes total to cook, less if they're not as thick as mine were. You can serve them as is, or top with some chopped tomatoes or mango salsa (mince some mango, add some green pepper, tomato, cilantro and a squirt of lime)

 But there was still plenty leftover and the weather was hot, so the next day, I sliced some of the chicken and served it cold over an abundant salad, with potato salad, tomatoes, cucumbers and green beans, shown in the first photo.

 We didn't want chicken three nights in a row, and kept the leftover breast in the refrigerator for another day. The following night, for the third iteration, I sliced some onions and a red pepper in olive oil and sauteèd them until cooked through, then added the rest of the grilled and sliced chicken, seasoning with salt, pepper and parsley.

At this point, you could eat as is, or with rice or noodles, but I was feeling creative and wanted to make some pita bread to serve with the chicken mixture. The pita were fun to make and seeing them puff up in the oven was gratifying, although I have to admit, most of them didn't puff up so dramatically as this one.

The majority of them looked like this, which was fine, because if you had tried to place the chicken, peppers and onions inside one that had a "pocket," it would have been too thin to hold all the juices.

The pita folds on itself to make just the right "container" for a great sandwich lunch or dinner. Add some lettuce and salsa for more interest. We liked the chicken trifecta well enough that  I'm planning to make it part of my repertoire -- not on a weekly basis perhaps, but a couple of times a month. 

Check out Ciao Chow Linda on Instagram here to find out what’s cooking in my kitchen each day (and more).

For the pita bread, I used this recipe I found on The Mediterranean Dish:

• Ingredients:
• 1 cup lukewarm water
• 2 tsp active dry yeast
• ½ tsp sugar
• 3 cups all-purpose flour, divided 
• 1 to 2 teaspoon kosher salt 
• 2 tbsp extra virgin olive oil  (more for the bowl)

1. Make sponge: In a large mixing bowl add the lukewarm water and stir in yeast and sugar until dissolved. Add 1/2 cup flour and whisk together. Place the mixing bowl in a warm place, uncovered to form a lose sponge. Give it 15 minutes or so, the mixture should bubble.
2. Form the pita dough: Now add salt, olive oil and almost all the remaining flour (keep about 1/2 cup of the flour for dusting later). Stir until mixture forms a shaggy mass (at this point, the dough has little to no gluten development and just looks like a sticky mess and you can easily pull bits off). Dust with a little flour, then knead the mixture inside the bowl for about a minute to incorporate any stray bits.
3. Knead the dough: Dust a clean working surface with just a little bit of flour. Knead lightly for a couple minutes or so until smooth. Cover and let the dough rest for 10 minutes, then knead again for a couple more minutes. The dough should be a little bit moist, you can help it with a little dusting of flour, but be careful not to add too much flour.
4. Let the dough rise. Clean the mixing bowl and coat it lightly with extra virgin olive oil and put the dough back in the bowl. Turn the dough a couple times in the bowl to coat with the olive oil. Cover the mixing bowl tightly with plastic wrap then lay a kitchen towel over. Put the bowl in a warm place. Leave it alone for 1 hour or until the dough rises to double its size.
5. Divide the dough. Deflate the dough and place it on a clean work surface. Divide the dough into 7 to 8 equal pieces and shape them into balls. Cover with a towel and leave them for 10 minutes or so to rest.
6. Shape the pitas. Using a floured rolling pin, roll one of the pieces into a circle that's 8-9 inches wide and about a quarter inch thick. It helps to lift and turn the dough frequently as you roll so that dough doesn't stick to your counter too much. (If dough starts to stick, sprinkle a tiny bit of flour). If the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling. Repeat with the other pieces of dough. (Once you get going, you can be cooking one pita while rolling another, if you like). You have two options for baking the pita from here.
7. To bake pita in the oven: Heat the oven to 475 degrees F and place a heavy-duty baking pan or large cast iron skillet on the middle rack to heat. Working in batches, place the rolled-out pitas directly on the hot baking baking sheet (I was only able to fit 2 at a time). Bake for 2 minutes on one side, and then, using a pair of tongs, carefully turn pita over to bake for 1 minute on the other side.  The pita will puff nicely and should be ready. Remove from the oven and cover the baked pitas with a clean towel while you work on the rest of the pitas.
8. To cook pita on stovetop: Heat a cast iron skillet over medium-high heat. (Test by adding a couple drops of water to the skillet, the skillet is ready when the beads of water sizzle immediately). Drizzle a tiny bit of extra virgin olive oil and wipe off any excess. Working with one pita at a time, lay a rolled-out pita on the skillet and bake for 30 seconds, until bubbles start to form. Using a spatula, flip the pita over and cook for 1-2 minutes on  the other side, until large toasted spots appear on the underside. Flip again and cook another 1-2 minutes to toast the other side. The pita is ready when it puffs up forming a pocket (sometimes, with this method, the pita may not puff or may only form a small pocket. Try pressing the surface of the pita gently with a clean towel). Keep baked pita covered with a clean towel while you work on the rest.

Grandma Pearl Bennett's Mountain Pie

This may not be the most photogenic dessert you've ever seen, but once you scoop a serving from the cast iron pan and taste it, you'll know why this pan of goodness was gone in a flash. The caramelized edges, mixed with the pudding-like center, will have you drooling, especially if you top it with vanilla ice cream.

It's a recipe from my friend Emily, who prepared this dessert as part of a multi-course meal that was the prize awarded at a silent auction benefit for Camp Mason, where Emily's husband Tom serves on the board. Camp Mason is a 460 acre camp and outdoor facility for young people near the Delaware Water Gap and was founded in 1900, making it the third oldest youth camp in the U.S. 

Lucky for my husband and me that our friend Alex was the highest bidder for this delectable prize and that he invited us to join him and his partner Jesse.

The dinner was a Lucullan feast prepared by Emily on their beautiful 50 acre Van Dyke farm in Hopewell, N.J., where they own not only a beautiful house and separate studio, but also a barn that they have transformed into a magical setting for special dinners and parties. 

Before the dinner began, Tom gave us a tour of his organic garden, where he's growing all sorts of vegetables and herbs.

I was flabbergasted to see he was growing agretti, a vegetable I adore and have seen only in Italy. They look similar to chives, but are thicker, and and to me taste similar to lemony Swiss chard.  

 On the property is a corn crib that's more than 100 years old and still in use, but not for corn,

It's where Tom stores the 13 varieties of garlic, 5 varieties of shallots, and another 4 or 5 varieties of onions that he harvests to enjoy all year long.

We kicked off the festivities in the barn with a glass of prosecco:

Then moved to the "dogwood room" -- a leafy canopy of trees where we enjoyed the hors d'ouevres:

Emily had prepared three:

-Spanakopita, made with spinach and mustard greens from the garden and served with a tzatziki sauce:

-Roasted garlic smeared on toasted pita wedges and served with pear jam.

-Caviar and creme fraîche with preserved lemon served in crispy wafer shells.

Back to the barn for the other courses, with a little diversion to hammer out a beat or two on the drums:

Emily appeared with a tray of cold soup, much appreciated on a day when the temperature was in the 90s -- and what a delicious soup it was -- a creamy and mild garlic scape soup, made creamy with potatoes, not cream. Edible nasturtium flowers (also from the garden) decorated the bowls, and piquant papadum crisps were served alongside the soup. Our taste buds were on overdrive.

Next came a gleaming copper pot filled with my favorite course of the night -- lemon fettuccine with agretti, feta cheese and a scattering of pistachios. It made me want to try growing agretti again, something I did years ago to mixed success.

The main course was a riff on salade niçoise - using both jarred (Tonino brand) and fresh tuna, but also boosted with shrimp skewers and cups filled with crab cocktail. The traditional eggs and tomato, along with asparagus and lettuces that also came from their garden, along with miniscule yellow and red pickled peppers, contributed a delicious and colorful touch to the platter.

At this point, we took a pause before dessert and headed up to the treehouse Tom and Emily had built overlooking the garden, the house and the countryside. It was a perfect place to enjoy the sunset, even if I felt a little skittish climbing up with prosecco in hand and wearing a long dress hiked up above my knees. Here's Emily in the corner of her little aerie (where she and Tom sometimes bravely camp out and sleep for the night).

The view as the sun was setting was transcendent from 15 feet off the ground:

But dessert awaited and we descended the treehouse with eager anticipation for the night's sweet ending -- a recipe from Emily's grandmother made with blueberries Tom had picked from the garden earlier in the day. We were all savoring every last morsel, and some of us (not naming names) even went back for seconds.

Nearly five hours later, it was time to say goodnight and head home. We left with full bellies and wonderful memories of a delicious evening spent with good friends and food grown with care and prepared with love. It's an evening we'll be reliving over and over.  

Could it have been any more perfect? Yes, it could have -- and was -- as we were regaled with a full "strawberry moon" on the longest day of the year, completing an already dreamy, delicious evening.

And now you too can also enjoy a little of the magic we felt and tasted with Emily's family recipe for Blueberry Mountain Pie:

Check out Ciao Chow Linda on Instagram here to find out what’s cooking in my kitchen each day (and more).

Grandma Pearl Bennett's Mountain Pie

Ingredients:

1 1/2 sticks butter

1 1/2 cups flour

2 cups sugar

2 teaspoons baking powder

1 teaspoon salt

2 cups milk

1 1/2 cups fruit - Best fruits to use are strawberry, raspberry or fresh peaches (free-stone Georgia peaches if you can find them). Blueberries must be tempered with a dose of lemon zest and a squeeze of lemon juice. 

Directions:

Melt the butter in a 10" cast iron pan (cast iron pan is essential in this recipe). The butter should brown slightly around the edges. Set aside.

Mix the flour, sugar, baking powder and salt in a bowl. Mix in two cups of milk and stir until it looks like semi-smooth pancake batter. Carefully pour batter directly into the center of the butter pan. DO NOT STIR.

Add 1 1/2 cups of fruit into the center of the batter. DO NOT MIX.

Bake in 400 degree oven for about 30 minutes. The edges should be caramelized and the center set to pudding texture.

To serve - Use a spoon to scoop a serving from the outside toward the middle and place a scoop of vanilla ice cream on top.

Blueberry Dutch Baby

 

Father's Day is just around the corner and it's a perfect time to treat the most important guy in your life to a special breakfast. This blueberry Dutch baby fits the bill perfectly. It's easy to throw together, makes a dramatic presentation and is delicious too.  

You need to make it in a cast iron skillet that's heated to 425 degrees. The batter is similar to making a traditional pancake batter and is dumped all at once into the pan, over the blueberries and butter. To get the highest puff, have the eggs and other ingredients at room temperature.

Serve with maple syrup. Happy Father's Day!

Check out Ciao Chow Linda on Instagram here to find out what’s cooking in my kitchen each day (and more).

Blueberry Dutch Pancake

recipe from "Just A Little Bit of Bacon"

Ingredients:

• 3/4 cup whole milk, room temperature
• 3 large eggs, room temperature
• 2 tbsp maple syrup, or light brown sugar
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/4 tsp table salt
• 4 tbsp unsalted butter, sliced
• 3/4 cup blueberries
• confectioners' sugar

Instructions

• In a bowl whisk together the whole milk, eggs, maple syrup, and vanilla extract. Add the flour and salt and whisk in until there is no dry flour. Set aside.
• Heat the oven to 425F. Place a 12 inch cast iron skillet in the oven as it heats.
• Add the butter and blueberries to the skillet and put it back in the oven for 1-2 minutes, or until the butter is fully melted. Swirl the skillet to make sure the whole bottom is coated with butter.
• Pour the batter into the skillet and give it a stir to distribute the berries.
• Bake the Dutch baby for 20 minutes.
• Remove from the oven and dust with confectioners' sugar. Other toppings can include blueberry (or other) jam, whipped cream, lemon juice, vanilla Greek yogurt, and ice cream.

Notes

• Make ahead: You can make the batter the night before and store it in the refrigerator. Allow it to come to room temperature before pouring it in the skillet.
• Skillet size: If you have a 10 inch skillet, reduce the amounts by about 1/3. So it would be 2 eggs, 1/2 cup flour, and 1/2 cup milk for the base.
• Cooking tip: For very even cooking, I like to heat the oven and skillet for about 30 minutes before starting.

Caramelized Onion Gruyere Crostata

I don't know about you, but just before I leave on a trip, I'm frantically cooking and trying to use up most of the fruits and vegetables that might otherwise spoil while I'm away. Hence the caramelized onion tart, since I had some onions and a bit of gruyere cheese that might otherwise have been thrown out upon my return. 

I've always maintained that if I were to sell my house, I wouldn't bake cookies to make the house smell appealing, I'd caramelize onions instead. The smell of onions slowly cooking in butter or olive oil is irresistible, at least to me. They do take a while to achieve this golden glow, but it's so worth it.

I used a store-bought crust from Trader Joe's, but you can take it up a notch by making your own if you like. 

Serve with a side salad and I bet you'll be wanting to go back for seconds.

Check out Ciao Chow Linda on Instagram here to find out what’s cooking in my kitchen each day (and more).

Onion Gruyere Crostata

printable recipe here

3 large sweet onions (like Vidalia), sliced

2 tablespoons olive oil (or butter or a combination of olive oil and butter)

1 anchovy fillet (don't eliminate this)

salt, pepper

fresh thyme

1 1/2 cups grated gruyere cheese

1 pie crust shell

Place the olive oil in a pan with the onions. Let them cook slowly, stirring occasionally, until they are golden brown. Don't rush this process. It will take anywhere from 30 to 45 minutes to get the color you want. While the onions are cooking, add the anchovy filet and smush it to break it up. It will dissolve and add delicious umami flavor. Season with salt, pepper and fresh thyme leaves.

Let the mixture cool. Using a premade pie crust or your own favorite recipe, roll out the dough. Place the grated cheese in the center, then pile on the cooled onion mixture, leaving a space all around the outside. Bring up the edges and fold them in, creating a nice border. Brush with beaten egg, (I didn't but it will add a nice shine if you want). Bake at 375 degrees for 40-45 minutes, spinning it around once in the oven halfway through.

Serve with a salad for lunch or dinner.

Scallops and Baby Artichokes over Polenta

It's unusual to find baby artichokes in the market, so when I saw them, I snapped them up immediately. I couldn't wait to cook with these tender gems that were the size of Brussels sprouts. I thought they'd pair well with scallops and the combo did not disappoint. I enjoyed the artichokes so much, I quickly went back to the store for more so I could use them in a risotto. 

It won't be easy to find baby artichokes, and the season is almost over, so don't hesitate for long. If you can't find baby artichokes, you can try the recipe with frozen artichoke quarters instead. There isn't much trimming to do with baby artichokes, since there's barely any choke at all. Just slice the top portion, trim a bit of the bottom stem and pull off the first layer or two of leaves. Cut in half and place them in a bowl of water with some lemon juice or vinegar so they don't discolor too much.

Once you've cooked the scallops and the artichokes separately, bring them together in one pan and finish the recipe. If there isn't enough sauce to your liking, you can always add a little more water, wine and/or lemon juice. If polenta isn't your thing, this dish is great with rice too.

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Scallops and Baby Artichokes over Polenta

12 large sea scallops (generously serves 2 people)

2 tablespoons olive oil (or 1 tablespoon olive oil and 1 tablespoon butter)

salt, pepper to season the scallops

7 or 8 baby artichokes, cleaned and halved

1 tablespoon olive oil

1 small shallot

1 clove garlic minced

2 tablespoons water

1/4 cup white wine

1 tablespoon capers

minced parsley

juice of half a lemon

1 cup polenta

4 cups water

1 cup milk

salt, to taste

Trim the artichokes by cutting off the top portion where the prickly tips are, the bottom edge of the stem, then pulling off the toughest leaves. With baby artichokes, there isn't as much waste as on large artichokes so you won't need to pull off that many leaves. There isn't much of a choke either, so you don't have to clean out the middle. Place in a container with water and either lemon juice or vinegar.

Dry the scallops well. Heat a cast iron or heavy skillet till it's screaming hot. Add the olive oil and sear the scallops on both sides, to give them a good brown color. You don't want to fully cook them just yet. Remove them and set them aside, and let the pan cool down a little. Add the 1 tablespoon olive oil to the pan and cook the minced shallots until they are transparent, then add the garlic and cook till softened. Drain the artichokes from the water and add to the pan with the shallots. Add the 2 tablespoons of water, and season with salt and pepper. Cover the pan and cook on low heat for about 10 minutes or until the artichokes are tender. If you need to, add more water.

Place the scallops back in the pan with the artichokes and turn up the heat, adding the wine. Add the capers. Season with salt and pepper. Cook for five minutes or less, until the scallops are cooked through. Add the lemon juice and parsley and serve over polenta.

You can use either instant polenta or long cooking cornmeal. I find starting with cold water makes the polenta less likely to be lumpy. Cook over medium heat and stir with a whisk until it gets too thick, then switch to a wooden spoon. Add the water and milk all at once in the beginning, but if it's too thick, add more water or milk till you get the desired consistency you want.

Pasta E Fagioli Soup Redux

The calendar may say it's spring, but here in central New Jersey, it's a cool, drizzly day -- perfect for a bowl of this pasta e fagioli soup. There are as many variations of this dish as there are regions of Italy and I've posted another recipe or two in the past that you can find here and here. They're all delicious, but I really enjoyed this latest version that included a special pasta called rombetti my son found for me. They were just perfect for this soup, but may be difficult to find if you don't have a specialty Italian store near you. Feel free to substitute any small pasta shape -- even broken up spaghetti -- just make sure it's a good product, made with quality ingredients and slow drying techniques.

A good sprinkle of freshly grated parmesan or pecorino cheese will take this dish over the top.

Check out Ciao Chow Linda on Instagram here to find out what’s cooking in my kitchen each day (and more).

Pasta & Fagioli Soup

printable recipe here

1/2 cup minced onion

1/4 cup minced celery

1/4 cup minced carrot

3 tablespoons olive oil

4 cups chicken broth (or water)

1 or more cups water

2 cups diced potatoes 

2 cans chick peas

2 cans cannellini beans or small white beans

1 tablespoon salt

1/2 teaspoon black pepper

a sprig of fresh rosemary and a couple of sprigs of fresh thyme, finely minced

1 pound small pastas, boiled separately (I used a pasta called rombetti)

parmesan or pecorino cheese to sprinkle on top

Sautè the vegetables in the olive oil till softened. Add the chicken broth, the potatoes, one can of chick peas and one can of beans. Add the seasonings. Cook everything together for about 45 minutes, then using a stick blender, blend most of the soup to a puree. If it's too thick, add more water. Add the other can of chick peas and the other can of beans, and cook till heated through. Add the drained and boiled pasta and serve with grated parmesan or pecorino cheese.

Ottolenghi's Carrots In Yogurt Sauce

I may favor Italian food here on the blog, but that doesn't mean I don't enjoy other cuisines. Whenever I'm in London, where my daughter and her family live, I make it a point to eat at one of Yotam Ottolenghi's restaurants, and there are many in that city. I ate at two of them while I was there last week -- one in Chelsea and one in the Spitalfields neighborhoods. How I wish he'd bring his food to the New York region! It's always a refreshing change with a Middle Eastern twist. I've made this carrot dish a few times and it's great to take to a party because you can make it ahead of time and serve it at room temperature. It also tastes great. Start out boiling or steaming the carrots but not until they're mushy. Leave a little bite to them, and toss in the oil and vinegar mixture while warm.  

Let them cool and mix with the yogurt sauce (I added some lemon juice to Ottolenghi's recipe to give it a little brightness). Sprinkle with herbs and serve to your family or to a crowd. So easy to make and so satisfying too. 

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Carrot Salad with Yogurt and Cinnamon

printable recipe here

2 lb. carrots, cut into thick "sticks"

3 tablespoons olive oil

1 1/2 tablespoons apple cider vinegar

1 teaspoon honey

1 garlic clove, minced

1/8 teaspoon ground cinnamon

salt, black pepper, to taste

1/2 cup Greek style yogurt

1/4 cup crème fraîche

juice of 1/2 a lemon (my addition)

1/4 cup dill, roughly chopped

1/2 cup cilantro, roughly chopped

Steam (or boil) the carrots 8-10 minutes (depending on thickness) until they are cooked through but still retain a bite.

Meanwhile, whisk together the oil, vinegar, honey, garlic, cinnamon, salt and pepper, and add to carrots as soon as they are cooked. Mix well and set aside to cool.

Mix together the yogurt, crème fraîche and lemon with 1/4 teaspoon salt.  Add to the carrots, along with the dill and cilantro.

Stir gently and transfer carefully to aa serving platter or bowl.