Saturday, August 29, 2009
I read the article How To Make Ice Cream Without a Machine by David Lebovitz a while ago, and the information in it stuck in my head. When I was hungry and preparing my dinner, I came up with an idea to use his techniques to make a small one-person bowl of homemade frozen yogurt. Based on my experience, it seems to certainly be true that you won't be able to get crystals as fine grained as with an ice cream maker, so the results won't be perfect. But if you just want one bowl, this seems to be a reasonable technique to satisfy a craving. And it's probably impossibly to make such a small quantity in an ice cream maker.
Use flavored and sweetened yogurt (I used vanilla wallaby yogurt) since it was simple and easy, and its what I had around. But you could also flavor your own if you prefer--the other time I made frozen yogurt I drained plain full fat brown cow yogurt which I flavored with vanilla beans and used stevia to sweeten it.
Simply spoon some yogurt into a bowl and place in the freezer for 30 minutes. Then every 10 to 15 minutes there after thoroughly mix the yogurt so that you break up large ice crystals. The yogurt is done when it starts to have a thick body and can hold shape. For the 3/4 cup serving that I had, this took probably about an hour and a half.
I recommend placing the bowls in the freezer for 10 minutes before spooning the yogurt into them. The yogurt melts really quickly. This also doesn't store well, since the yogurt has a tendency to freeze into ice, so only make as much as you want to eat.
Wednesday, August 26, 2009
A friend made this Martha Stewart's Roasted Salmon with Herbed Yogurt for me, and I loved it. I should to try this recipe soon! It is really easy and not fussy at all--perfect for entertaining.
They key to this dish is briefly steaming the cauliflower so that it is soft inside, and also broiling the vegetables at the end, so that they become slightly charred.
Curry Flavored Roasted Cauliflower and Eggplant
1 Tbsp curry powder
Cauliflower: cut it into florets, and then steam them for 10 minutes to soften the insides, until it can be pierced with a fork but was still firm.
Eggplant: slice on a diagonal. (I didn't salt it beforehand)
Preheat oven to 375. Tossed the vegetables with olive oil, curry powder, and salt. Spread out on a baking dish, making sure there is room between the vegetables (otherwise they will steam, not roast). (Optionally dot the veggies with ghee.) Bake for 20-30 minutes, until the cauliflower is cooked through, and the eggplant is meltingly soft. Turn broiler on high, and broil the vegetables for 7 minutes (watch carefully to prevent burning), until a few of the vegetable edges are charred.
Optional: Serve with tahini-dressing
Hint: Roast on a cast iron grill pan, if you have one