vanilla ice cream

From The Perfect Scoop by David Lebovitz

Makes 1 quart

1 cup whole milk
3/4 cup sugar
2 cups heavy cream
pinch of salt
1 vanilla bean, split in half lengthwise
6 large egg yolks
3/4 tsp vanilla extract

Warm the milk, sugar, 1 cup of the cream, and salt in a medium saucepan. Scrape the seeds from the vanilla bean into the warm milk and add the bean as well. Cover, remove from the heat, and let steep at room temperature for 30 minutes.

Pour the remaining 1 cup of cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Put the vanilla bean into the custard, add the vanilla extract, and stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean, and then freeze the mixture in your ice cream maker according to the manufacturer's instructions.

mexican chicken soup

From the cookbook Barefoot Contessa at Home by Ina Garten

4 split chicken breasts, bone in, skin on
olive oil, salt & freshly ground black pepper
2 chopped yellow onions
2 stalks celery, chopped
4 garlic cloves, chopped
2.5 quarts chicken stock
1 28-oz can whole tomatoes in puree, crushed
2-4 jalapeno peppers, seeded and minced
1 tsp cumin
1 tsp ground coriander seed
1/4-1/2 cup chopped cilantro
6 tortillas

Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35-40 minutes, until done. When the chicken is cool enough to handle, shred the meat. Cover and set aside.

Meanwhile heat 3 Tbsp of olive oil in a large pot. Add the onions, celery, and carrots and cook over medium low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tbsp salt, 1 tsp pepper, and the cilantro. Cut the tortillas in half, then cut them crosswise into 1/2 inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

stewed lentils + tomatoes

From the cookbook Barefoot Contessa at Home by Ina Garten

2 tsp olive oil
2 yellow onions, large diced
3-4 carrots, large diced
1 Tbsp minced garlic
1 28-oz can whole tomatoes
1 cup French green lentils (7 oz)
2 cups chicken stock
2 tsp mild curry powder
2 tsp chopped fresh thyme leaves
2 tsp salt
1/4 tsp freshly ground black pepper
1 Tbsp red wine vinegar

Heat the oil in a large saucepan. Add the onions and carrots and cook over medium low heat for 8-10 minutes, until the onion starts to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for 1 more minute.

Meanwhile, place the canned plum tomatoes, including the juice, in the bowl of a food processor and pulse several times until the tomatoes are coarsely chopped. Rinse and pick over the lentils to make sure there are no stones in the package.

Add the tomatoes, lentils, chicken broth, curry powder, thyme, salt and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar, season to taste, and serve hot.

macaroni + cheese

1 lb campanelle pasta
1 lb cheddar cheese, grated
4 Tbsp butter
1/4 cup flour
1/2 tsp dry mustard
1 tsp salt
freshly ground black pepper
4 cups milk
breadcrumbs + a hunk of butter + desired seasonings

Warm the milk in a medium saucepan. Cook the pasta for a minute less than the package indicates. Meanwhile, melt the 4 Tbsp of butter in a large saucepan over medium to medium-high heat. Add the flour, and cook for a minute or so. Add mustard, salt & pepper. Slowly whisk in the milk, and cook, stirring frequently, until close to a boil. Lower the heat, and keep stirring until thickened. Turn off the heat and add 3/4 of the cheese. Turn the pasta into a buttered casserole dish. Pour the sauce over the pasta. Top with the remaining cheese. Melt the remaining butter and mix with the breadcrumbs and desired seasonings (I use salt & pepper and grated Parmigiano-Reggiano). Spread the breadcrumbs over the top and bake at 400 F for 20 minutes.