Tag: Heavy Cream

Homemade Ube Ice Cream

When I first realized how surprisingly easy it is to make homemade ice cream, Homemade Ube Ice Cream was at the top of my list. I’ve been doing my best to space out my ice cream recipes so you don’t think this has completely changed into just an ice cream blog, but this one is too good to keep to myself much longer!

If you haven’t had ube before, ube is a sweet purple yam with a slightly nutty and vanilla flavor which lends itself perfectly for desserts. To add ube flavor, this recipe uses both Ube Halaya and Ube Flavor. Ube Halaya is mashed purple yam combined with condensed milk. Ube Flavor, or extract, obviously adds more ube flavor, but it also contains purple dye in it to amp up that beautiful purple color. Both ube halaya and ube flavor can be found at most Asian grocery stores.

Let’s get churning!

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Ingredients:

  • 2 cups heavy cream
  • 2 cups whole milk
  • 6 egg yolks
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 tablespoon ube flavor
  • 1/2 cup ube halaya

Continue reading Homemade Ube Ice Cream

Homemade Pistachio Ice Cream

It’s no secret how much I love ice cream, but I haven’t really tried to make much at home. With the beautiful weather we have been having, I figured it was time to try! I happened to have some shelled pistachios on hand, so why not make some Homemade Pistachio Ice Cream?

Pistachio ice cream is one of my absolute favorite flavors, and I had no clue how easy it was to make my own homemade version!

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Ingredients (makes 2 pints):

  • 1 cup plus 2 tablespoons sugar
  • 1 1/2 cups shelled pistachios, divided
  • 1 (12 oz can) evaporated milk
  • 3 cups heavy cream
  • 3/4 teaspoon salt
  • 6 egg yolks
  • 1 tablespoon vanilla extract
  • 1/2 tablespoon almond extract

Continue reading Homemade Pistachio Ice Cream

Easy Shrimp and Grits with Sarges Shrimp and Grits Sauce

Note: I was sent a jar of Sarge’s Shrimp and Grits Sauce, Yellow Stone Ground Grits, and Seafood Seasoning in order to make this post Opinions are mine alone.

If I see Shrimp and Grits on a Menu, you better believe I am ordering it! Despite this, (and inexplicably despite feeling fine about making shrimp and grits separately), I’ve always been a bit hesitant to make shrimp and grits at home.

So when I was contacted by Sarge’s to try their sauce, I jumped at the chance. Sarge’s sauce is made by Chef Julius West in Raleigh, NC. The sauce is a unique take on a classic Southern dish that has been a staple in the region for generations. Sarges Shrimp & Grits Sauce is a savory, rich, and versatile sauce that can be used as a marinade, a dipping sauce, or a cooking ingredient. Made with high-quality ingredients, including fresh shrimp, butter, and spices, our sauce is the perfect addition to any seafood, meat, or vegetable dish.

Sarge’s Low Country Shrimp and Grits Sauce is a delicious and savory combination of aromatic spices with a hint of fire to spice things up. The sauce blends together chicken broth, all purpose flour, garlic, vegetable oil, hot sauce, Sriracha, bell peppers, Worcestershire sauce, salt, and a special blend of herbs and spices.

With the help of Sarge’s sauce, this recipe for Shrimp and Grits can be made in just 20 minutes!

Ingredients:

Continue reading Easy Shrimp and Grits with Sarges Shrimp and Grits Sauce

Lobster Pasta in a Caramelized Fennel Sauce

Note: This post for Lobster Pasta in a Caramelized Fennel Sauce is sponsored by Wildgrain. Opinions are mine alone.

It probably comes as no surprise that one of the ways I show my love for my husband, family, and friends is through cooking. When cooking for those I love, I try to use high-quality ingredients so that the food is the best it can be. In the winter, my recipes become more comfort food-like, but that doesn’t mean I’m willing to skip on quality!

Wildgrain is here to help me out on my quest for high quality ingredients that can be used to make oh so comforting winter dishes, like this recipe for Lobster Pasta in a Caramelized Fennel Sauce, adapted from a recipe on Food52.

Wildgrain is a bake-from-frozen membership that has two different box choices: Mixed Wildgrain and Bakery. The Mixed Wildgrain comes with an assortment of sourdough bread, hand-cut pasta, and artisanal pastries. The Bakery Box comes with an assortment of sourdough bread, breakfast baked goods, and artisanal pastries. All products are ready-to-bake from frozen, no prep required!

source: wildgrain.com

Everything included in the box is made with clean ingredients with no preservatives. The items are vegetarian, non-GMO, and contain no artificial colors.

Wildgrain has provided an exclusive code for I Can Cook That readers! You can receive $10 off your first box by using discount code ICANCOOKTHAT so you can try out Wilgrain for yourself!

I received a box chock full of awesome products, including two pastas, breads, croissants, and cookie dough. The pasta and bread in my box inspired me to make a pasta dish with plenty of sauce to sop up with bread! The addition of lobster makes this dish perfect for date night, or for a dinner party. The sauce can also be made ahead of time so that when you’re ready to cook, it takes no time at all!

Ingredients:

  • 7 oz lobster meat, thawed if frozen
  • 2 tablespoons olive oil
  • 1/4 teaspoon crushed red pepper flakes
  • 1 large onion, thinly sliced
  • 2 fennel bulbs, thinly sliced
  • 3 garlic cloves, crushed
  • 1/2 cup dry white wine
  • 1/4 cup heavy cream
  • the juice of one lemon
  • 12 oz container fettuccine, or other pasta of your choice
  • salt, to taste
  • 3/4 cup slivered almonds, lightly toasted
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/2 cup torn basil leaves

Continue reading Lobster Pasta in a Caramelized Fennel Sauce

Leek and Potato Soup

I know it is quite late in the season for a soup recipe, but I made this Leek and Potato Soup recently and just had to share it. This is a fairly traditional Irish Leek and Potato Soup, but the simplicity means you can really make it your own with some tweaks if you wanted.

Leeks are in season late winter to early summer, so this soup is great for those slightly cooler days, or when you’re looking for something simple to make that is ultimate comfort food.

This recipe uses under 10 ingredients and can be made in under 30 minutes!

Ingredients:

  • 4 tablespoons salted butter
  • 1 yellow onion, chopped
  • 3-4 leeks (depending on their size), sliced
  • 1 pound Yukon gold potatoes, peeled and cut into cubes
  • 3 1/2 cups vegetable stock
  • 1 bay leaf
  • 1/2 cup heavy cream
  • salt and pepper, to taste
  • fresh chives, for garnish

Continue reading Leek and Potato Soup

Pistachio Panna Cotta

One of my favorite things about having a blog is the opportunity to try new recipes and learn new cooking methods. I have never made Panna Cotta before, but it seems to be a relatively simple dessert to make.

Panna Cotta, which means “cooked cream” in Italian, is an Italian dessert traditionally made with sweetened cream and gelatin. Because of the gelatin, it maintains the shape of whatever vessel it is in.

It would have probably made sense to try to make a class panna cotta first, but my husband and I love all things pistachio, so I decided to try to make a Pistachio Panna Cotta as a treat for us!

Ingredients:

  • 8 oz shelled roasted and salted pistachios
  • 1 tablespoon vegetable oil
  • 1/4 cup cold water
  • 2 1/4 teaspoon unflavored gelatin
  • 2 cups heavy whipping cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • chopped pistachios, for garnish

Continue reading Pistachio Panna Cotta

Tiramisu Cake

I am about to share with you my new favorite cake. Not only does this Tiramisu Cake taste amazing, but it is actually just a more spiffed up cake from a box!

I made this cake originally to celebrate my mom’s birthday, and everyone loved it so much, I decided to share it here too (my husband wasn’t upset at all to have this cake show up in our house again either!)

Ingredients:

  • 1 package white cake mix (I used a Super Moist French Vanilla Cake Mix)
  • 1 1/4 cup strong brewed coffee, cooled, divided
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 tablespoon instant coffee powder
  • 2 tablespoons coffee flavored liqueur (like Kahlua)

Filling:

  • 1 (8 oz) container mascarpone cheese
  • 1/2 cup powdered sugar
  • 1/4 cup coffee flavored liqueur (like Kahlua)

Frosting:

  • 1 cup cold heavy cream
  • 1 (8 oz) container mascarpone cheese
  • 1/4 cup powdered sugar
  • 1/4 cup coffee flavored liqueur (like Kahlua)
  • pinch of salt

For Garnish:

  • unsweetened cocoa powder
  • semisweet chocolate bar

Continue reading Tiramisu Cake

Rigatoni Alla Vodka

My husband absolutely loves Pasta in Vodka Sauce. I don’t make it terribly often, but it is a really simple and delicious dish to make at home, so I figured it was time to share my recipe for Rigatoni Alla Vodka!

“Traditional” vodka sauce includes tomatoes, herbs, and vodka, although every one I’ve ever come across also has a cream element to it as well.

The history of this sauce doesn’t go terribly far back — it was invented in the 70’s either in New York or Italy, depending on who you ask.

This version adds a bit of smokiness from pancetta and some heat from red pepper flakes to the luxurious tomato vodka cream sauce to make a truly wonderful pasta dish!

Ingredients:

  • salt
  • 1 (16 oz) box rigatoni
  • 1 tablespoon olive oil
  • 4 oz diced pancetta
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon tomato paste
  • 1 cup vodka (I used Stateside Vodka)
  • 1 (28-oz) can crushed tomatoes
  • black pepper
  • 3/4 cup heavy cream
  • 1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
  • fresh parsley, chopped, for garnish (optional)

Continue reading Rigatoni Alla Vodka

Creamy Pappardelle with Smoked Salmon and Caviar

I’m guessing that I’m not the only one that has been having fewer dinners out at restaurants, but that doesn’t mean I haven’t been making fun meals at home!

 

This recipe for Creamy Pappardelle with Smoked Salmon and Caviar is fancy enough for an at home date night, but is also so simple to make and comes together in just 20 minutes!

After receiving an affiliate box from Sitka Salmon Shares, I enjoyed their seafood so much that I signed up for a Premium Seafood Subscription Box. One of the boxes had smoked salmon in it, so I went to their recipes page to try and find a different way to use it.

I came across this recipe for Pasta with Smoked Salmon and Caviar and new I had to make it!

Ingredients (serves 2):

  • salt
  • 8 oz pappardelle pasta
  • 1 tablespoon unsalted butter
  • 1 leek, white and light green parts, halved lengthwise and sliced thin
  • 1 cup heavy cream
  • black pepper, to taste
  • 1 tablespoon fresh parsley, chopped
  • 1/2 tablespoon fresh tarragon, chopped
  • 1/2 tablespoon fresh chives, chopped, plus more for garnish
  • 6 oz smoked salmon, broken into large flakes
  • 2 oz salmon roe

Continue reading Creamy Pappardelle with Smoked Salmon and Caviar

Easy Fettuccine Alfredo

Fettuccine Alfredo is essentially glorified mac and cheese (or more accurately, mac and cheese is a less glamorous fettuccine alfredo). I had a craving for some fettuccine alfredo on one of the multiple snow days we just saw in Philadelphia, and luckily I had everything on hand to make this ultimate comfort food, so it’s about time I shared a recipe for easy fettuccine alfredo!

This recipe for easy fettuccine alfredo uses just 9 ingredients, including salt and pepper. It doesn’t exactly reheat well though, so it’s not the best make ahead meal, but I have a good feeling it will be polished off in no time!

Ingredients (serves 4):

  • 1 (16 oz) box fettuccine
  • salt, to taste
  • 4 tablespoons unsalted butter
  • 2 garlic cloves, minced or pressed
  • 1 egg yolk
  • 1 1/2 cups heavy cream
  • 8 oz Parmigiano Reggiano, freshly grated
  • ground pepper, to taste
  • fresh parsley, chopped, for garnish

Continue reading Easy Fettuccine Alfredo

Tahini Millionaire Bars

Before I share the recipe for these absolutely amazing Tahini Millionaire Bars, I first wanted to describe what a traditional Millionaire Bar is. Millionaire Bars, or Millionaire Shortbread, are layered bars consisting of shortbread, caramel, and chocolate.

I love making millionaire bars as a make ahead dessert for parties.

Recently, I was experimenting with the concept of millionaire bars, but wanted to try to incorporate a new flavor into the mix – tahini!

Tahini is made from ground sesame seeds and has a consistency a bit thinner than peanut butter. The nutty flavor works great with chocolate and caramel!

This recipe for Tahini Millionaire Bars also uses almond flour to bring out even more nuttiness, so these bars are also gluten free!

Ingredients:

Almond Flour Crust:

  • 3 cups almond flour
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 1 large egg yolk
  • 1 teaspoon almond extract

Tahini Caramel:

  • 1 (14 oz) can sweetened condensed milk
  • 2 cups sugar
  • 1/3 cup corn syrup
  • ¼ tsp cream of tartar
  • ½ cup tahini paste
  • 2 tablespoons unsalted butter
  • ½ teaspoon salt

Chocolate Ganache:

  • 1 (12 oz) bags semisweet chocolate chips
  • 3/4 cup heavy cream
  • Sea salt, for sprinkling

Continue reading Tahini Millionaire Bars

Smoked Chicken Riggies

Chicken Riggies is a pasta dish native to Utica, NY consisting of chicken, peppers, and rigatoni in a spicy tomato-cream sauce. So why exactly is a Philadelphia-based blog posting a version of Smoked Chicken Riggies?

I had my first taste of this dish while visiting Utica earlier this year and loved how comforting the dish is!

A few months prior, I also had the opportunity to try some dishes from Cry Baby Pasta, an Italian restaurant that recently opened in Queen Village. Since then, I’ve been back for dinner as well, the food it awesome!

Source: Drew Callaghan

The restaurant, owed by restaurateurs Bridget Foy and Paul Rodriguez, offers a casual and warm atmosphere with a menu focusing on Italian fare prepared by husband-and-wife team chefs David Gilberg and Carla Concalves. (Gilberg and Concalves’ previous restaurant Koo Zee Doo was one of my absolute favorite restaurants in Philadelphia!)

Source: Society Hill Farms

The menu’s Italian fare is a mixture of traditional Italian dishes along with influences from Gilberg’s upbringing in Rochester, NY. Favorite items of mine include the meatballs with tomato and smoked ricotta, Bainbridge greens (Gilberg’s twist on Utica greens), the grilled sardine brochette, and, of course, the Rigatoni with vodka sauce, pancetta, smoked chicken and cherry peppers– an elevated version of Chicken Riggies.

Source: Kory Aversa

My version, Smoked Chicken Riggies, is an at-home version of Cry Baby Pasta’s dish. Chicken Riggies (especially when using smoked chicken sausage and pancetta) has a ton of flavor and comes together in no time, perfect for weeknight meals!

Ingredients:

  • 1 (12 oz) package fully cooked smoked chicken sausage (can substitute in shredded rotisserie chicken)
  • 1 (16 oz) box rigatoni
  • 1 tablespoon olive oil
  • 4 oz diced pancetta
  • 2 shallots, minced
  • 1 bell pepper, chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes (or more, if you like it spicy)
  • 1/2 cup vodka (can substitute in chicken broth)
  • 1 (28 oz) can crushed tomatoes
  • salt, to taste
  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese, plus more for garnish
  • 2 tablespoons fresh basil, chopped, plus more for garnish

Continue reading Smoked Chicken Riggies

Indian Spiced Chicken and Potatoes in Tomato Cream Sauce

I’m on a pretty good streak of making a bunch of meals on weekends so that we have quick and easy meals on weeknights. Last weekend, I came across this recipe for Indian Spiced Chicken with Tomato and Cream and knew it would reheat nicely. It takes some time to make, so it’s best for cooking on a weekend. But it’s a one pot meal!

This adapted version is awesome over cooked rice. If you like a thicker sauce, you may want to add some water mixed with cornstarch at the end to thicken.

Ingredients:

  • 3 tablespoons butter
  • 8 drumsticks
  • salt and pepper
  • 1 medium onion, chopped
  • 4 garlic cloves, grated
  • 2 tablespoons grated peeled ginger
  • 2 tablespoons tomato paste
  • 1 tablespoon ground cumin
  • 2 teaspoons ground turmeric
  • 3/4 teaspoon ground cayenne pepper
  • 3/4 teaspoon ground cardamom
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground allspice
  • 8 cups low-sodium chicken broth
  • 1 (14 oz) can tomato puree
  • 3/4 cup heavy cream
  • 1 pound Yukon Gold potatoes, thinly sliced
  • Plain Greek yogurt, for serving
  • Fresh mint, chopped, for serving
  • Naan, for serving (omit for gluten free)
  • Cooked rice, for serving

Continue reading Indian Spiced Chicken and Potatoes in Tomato Cream Sauce

No Bake Blueberry Lemon Icebox Cake

I mentioned in my Blueberry Chia Seed Jam post that you’d see it pop up in a recipe shortly, and here it is! This No Bake Blueberry Lemon Icebox Cake is a great make ahead dessert that’s a beautiful end to a barbecue or summer dinner party.

If you’re not familiar with icebox cakes, they are layered frozen cakes traditionally made with whipped cream and chocolate wafers. This Bon Appetit version incorporates some of my favorite flavors, blueberries and lemon, to create a beautiful Blueberry Lemon Icebox Cake!

This isn’t a cake that involves much precision or patience, and looks pret-ty darn good even when giving off that “homemade” vibe, like mine does. You also don’t need any special tools – just a 9×5 loaf pan, some plastic wrap, and a hand mixer. An offset spatula would also come in handy if you have one.

Ingredients:

  • 1 (8 oz) container mascarpone, at room temperature
  • 3/4 cup powdered sugar
  • the zest of 1 lemon
  • 2 1/2 cups chilled heavy cream (leave in the fridge until ready to use)
  • 1 cup lemon curd, divided
  • 16 graham crackers, divided
  • 1 1/2 cups Blueberry Jam (like this Blueberry-Chia Seed Jam), divided
  • 1/3 cup fresh blueberries

Continue reading No Bake Blueberry Lemon Icebox Cake

Colcannon

I realized this weekend as I was making some of my favorite St. Patrick’s Day foods that I have not written a post on Colcannon!

Colcannon is mashed potatoes with sautéed greens mixed in, typically either cabbage or kale.

 

It’s pretty awesome Irish comfort food in my opinion. It’s so engrained in Irish cooking that it even has it’s own song!

Did you ever eat Colcannon, made from lovely pickled cream?
With the greens and scallions mingled like a picture in a dream.
Did you ever make a hole on top to hold the melting flake
Of the creamy, flavoured butter that your mother used to make?

This version uses shallots, leeks, and kale, but this recipe can easily be adapted to incorporate any green you prefer.

Ingredients:

  • 2-3 lbs russet potatoes (4-5 potatoes)
  • 2 tablespoons salt, plus more to taste
  • 1 stick (8 tablespoons) butter, divided
  • 1 leek, chopped
  • 2 shallots, chopped
  • 4 cups chopped lacinato kale
  • 1 cup heavy cream
  • thinly sliced scallions, for garnish

Continue reading Colcannon

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