jenncc's Profile

Joined: September 3rd, 2011

Vanilla Ice Cream /The Only Ice Cream Recipe You'll Ever Need from The New York Times

This is an ice cream base recipe - I made the vanilla version. I only had 5 yolks and found it plenty rich and certainly delicious! I don't think it would suffer if you wanted to sub a little of the heavy... read more >

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book reviews (1)
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jenncc's Reviews

4 recipe(s) reviewed. Showing 1 to 4Sort by: Title | Date | Rating

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

By Samin Nosrat, Wendy MacNaughton
Simon & Schuster - 2017

This is one of those recipes I will make again and again - simple ingredients, easy prep and delicious results. I like that this is a long, slow, oven braise that produces a flavorful, shreddable meat perfect for a taco, stuffing peppers or along side a salad or mashed potatoes. Adaptable to many other meats/cuts and spices.

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This was super simple and delicious! My cooking time was about 8-10 minutes shorter than hers (and the rice was getting dark/plenty cooked). I felt I could have reduced the butter by a teaspoons or so - perhaps because I only used an 8 inch cast iron for a half recipe? It was very buttery and we could not stop picking off it! I used Lotus Foods Organic Red Rice instead of basmati with excellent results. I did add parsley, cilantro and dill for the Herbed Rice variation.

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This is a tasty, crisp granola with an addictive sweet and salty flavor. The maple /olive oil/pecan combo works perfectly, but as with most granola recipes this one is infinitely adaptable. I did have to cook it about an hour in order to get it crispy (turning the temp down to 275 so it wouldn't burn). This does not have the clumping factor I prefer but I'm sure adding an egg white would solve that problem. It is very similar to Melissa Clarks Olive Oil Granola which I will have to make again soon to compare. In the meantime I will enjoy this with milk or as a yogurt topping.

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Very delicious biscuits! I thought these were a bit more soft, "Southern style,/like Grandma used to make" biscuits than my usual recipe which is more sturdy with crisp tops. These are also very rich with plenty of butter, buttermilk and cream! I do think it's a little fussy - pulling out the stand mixer, freezing ingredients for 15 minutes and then using another large bowl, as well as the usual counter top mess. I just mixed in the mixer, added buttermilk and cream to the stand mixer bowl, then dumped on floured countertop. Cook time was exactly 18 minutes.

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