Main Course

Surf & Turf Tortas w/ Grilled “Peaches & Cream”

July 9, 2017

“Tortas” are one of a chef’s favorite dishes when it comes time for family meal in the professional kitchen life and these sandwiches are a nice dose of nostalgia for me…and the peaches..well, the peaches are a MAJOR bonus for this one and are worth every ounce of burning embers that it takes to make them. If any of you end up making a few of these “tortas” please make sure you let me know what you put on them because I’m always looking for another way to fix them up! ENJOY!!

Begin making the roasted pepper salsa for the tortas by taking 2 poblano peppers, 1 serrano pepper, and a quarter white onion.

Place them under a broiler for approximately 10 minutes, turning them every two minutes for an even roast.

Once roasted, transfer them to a bowl..

…cover in plastic, and allow them to steam for 10-15 minutes.

When the chilis and onion become nice and tender, remove the skin from the chilis…

…and dice up both them and the onions

Transfer to a bowl and top with 2 tbsp of chopped cilantro…

…1 tbsp of lime juice…

…1 tbsp of olive oil and a pinch of salt.

Give a good mix and set aside.

Clean and prep 12-15 large shrimp.

Season them with a blend of 1 tbsp cayenne pepper, 1 tbsp smoked paprika, 1 tbsp cumin, and 1 tbsp chili powder.

Add a dash of fresh lime zest…

…freshly chopped cilantro and serrano peppers…

…a squeeze of lime juice…

…and a drizzle of canola oil to prevent them from sticking to the grill.

Give the shrimp a toss or two and set aside until ready to grill.

Prep your dessert by halving 3-4 peaches (slightly underripe) and topping them with 3 tbsp of brown sugar…

…a pinch of salt…

…and 2 tbsp of anejo tequila (optional).

Transfer to the grill, being sure to cook before the meat.

Grill on high heat for 2-3 minutes on each side, or until they begin to char.

Once they have char marks all around, remove them from the heat, cover in plastic and set aside.

Begin grilling the meat by seasoning 1 10oz ribeye with 3-4 tbsp of kosher salt along with the same spice blend used on the shrimp.

Give this a good rub.

Transfer to the grill to cook for 5-7 minutes on each side…

…or until the meat achieves a golden caramelization.

Transfer to a buttered dish and set aside until needed.

Transfer the shrimp to the hottest part of the grill and cook for about 90 seconds on each side.

Remove from the heat, slice them up, and transfer to a mixing bowl.

Top with a handful of cilantro…

…sliced celery…

…sliced red onion…

…chopped seranno peppers…

…a sprinkle of the spice mixture…

…a pinch of salt…

…squeeze of lime juice…

…and 2 tbsp of mayo.

Give this a good mix and set aside for plating.

Halve, butter, and char up a few wheat loafs. Add a smear of mayo to the bread.

Slice of up the steak to your liking, I prefer thinner slices that are easy to eat in a sandwich.

Add the sliced steak to one of the loafs.

Top with the roast pepper salsa…

…some sliced red onion…

…a handful of shredded romaine…

…and a few leaves of cilantro.

 Top the other loaf with a hearty helping of the shrimp slaw…

…some cilantro…

…lime juice…

…and shredded romaine.

Top the sandwiches, skewer, and halve them.

Serve with the grilled peaches…

…and top them with a brown butter crumble (1 cup of flour, 1/4 cup of diced butter, 1/2 cup of sugar, 1 tsp of cinnamon, nutmeg, ginger, and allspice).

Add a few dollops of fresh whipped cream (1 cup of heavy cream, 1/4 tbsp of honey, 2 tbsp of vanilla paste).

All that’s left to do is ENJOY a very well rounded meal!

Surf & Turf Tortas w/ Grilled “Peaches & Cream”

Surf & Turf Tortas w/ Grilled “Peaches & Cream”

Ingredients

  • 1 10oz Ribeye
  • 12-15 large shrimp
  • Shredded Romaine lettuce
  • Sliced Red Onion
  • Sliced Celery
  • 2 Limes
  • 1 bunch of Cilantro
  • 2 tbsp canola oil
  • 1 Tbsp smoked paprika
  • 1 Tbsp cayenne pepper
  • 1 Tbsp chili powder
  • 3-4 Tbsp Kosher salt
  • 2 Tbsp mayo (for shrimp)
  • Whole-loaf bread
  • Green Topping:
  • 2 poblano peppers
  • 1 serrano pepper
  • 1/4 white onion
  • 2 tbsp chopped cilantro
  • 1 tbsp olive oil
  • 1 tbsp lime juice
  • pinch of salt
  • Grilled Peaches & Cream:
  • *Peaches
  • 3-4 Peaches (slightly underripe)
  • 3 Tbsp brown sugar
  • 2 Tbsp Anejo tequila (optional)
  • Pinch of salt
  • *Whipped cream
  • 1 cup heavy cream
  • 1/4 honey
  • 2 tbsp vanilla paste
  • *Crumble
  • 1 cup flour
  • 1/4 cup diced butter
  • 1/2 cup sugar
  • 1 tsp cinnamon, nutmeg, ginger, allspice

Instructions

  1. Begin making the roasted pepper salsa for the tortas by taking 2 poblano peppers, 1 serrano pepper, and a quarter white onion. Place them under a broiler for approximately 10 minutes, turning them every two minutes for an even roast. Once roasted, transfer them to a bowl, cover in plastic, and allow them to steam for 10-15 minutes. When the chilis and onion become nice and tender, remove the skin from the chilis and dice up both them and the onions. Transfer to a bowl and top with 2 tbsp of chopped cilantro, 1 tbsp of lime juice, 1 tbsp of olive oil, and a pinch of salt. Give a good mix and set aside.
  2. Clean and prep 12-15 large shrimp. Season them with a blend of 1 tbsp cayenne pepper, 1 tbsp smoked paprika, 1 tbsp cumin, and 1 tbsp chili powder. Add a dash of fresh lime zest, freshly chopped cilantro, a squeeze of lime juice, and a drizzle of canola oil to prevent them from sticking to the grill. Give the shrimp a toss or two and set aside until ready to grill.
  3. Prep your dessert by halving 3-4 peaches (slightly underripe) and topping them with 3 tbsp of brown sugar, a pinch of salt, and 2 tbsp of anejo tequila (optional). Transfer to the grill, being sure to cook before the meat. Grill on high heat for 2-3 minutes on each side, or until they begin to char. Once they have char marks all around, remove them from the heat, cover in plastic and set aside.
  4. Begin grilling the meat by seasoning 1 10oz ribeye with 3-4 tbsp of kosher salt along with the same spice blend used on the shrimp. Give this a good rub and transfer to the grill to cook for 5-7 minutes on each side, or until the meat achieves a golden caramelization. Transfer to a buttered dish and set aside until needed.
  5. Transfer the shrimp to the hottest part of the grill and cook for about 90 seconds on each side. Remove from the heat, slice them up, and transfer to a mixing bowl. Top with a handful of cilantro, sliced celery, sliced red onion, chopped seranno peppers, a sprinkle of the spice mixture, a pinch of salt, squeeze of lime juice, and 2 tbsp of mayo. Give this a good mix and set aside for plating.
  6. Halve, butter, and char up a few wheat loafs. Add a smear of mayo to the bread. Slice of up the steak to your liking, I prefer thinner slices that are easy to eat in a sandwich. Add the sliced steak to one of the loafs. Top with the roast pepper salsa, some sliced red onion, and a handful of shredded romaine. Top the other loaf with a hearty helping of the shrimp slaw, some cilantro, lime juice, and shredded romaine. Top the sandwiches, skewer, and halve them.
  7. Serve with the grilled peaches topped with a brown butter crumble (1 cup of flour, 1/4 cup of diced butter, 1/2 cup of sugar, 1 tsp of cinnamon, nutmeg, ginger, and allspice). Add a few dollops of fresh whipped cream (1 cup of heavy cream, 1/4 tbsp of honey, 2 tbsp of vanilla paste) and all that’s left to do is ENJOY a very well rounded meal!
http://www.byrontalbott.com/surf-turf-tortas-w-grilled-peaches-cream/

| Top Left: Boos Cutting Board | Top Right: Shun Kaji Knives |

| Bottom Left: Iron Pan | Bottom Middle: Glass Bowl Set | Squeeze Bottle | Bottom Right: Kitchen Tweezers |

 

Desserts

Banana Bread Ice Cream Sandwich

July 3, 2017

I’ve been wanting to make banana bread for quite sometime now and FINALLY I get to doing it and this is what happens! I love it! The great thing about this recipe is that it’s actually really easy to make and you don’t need an ice cream machine! Hopefully you all enjoy this recipe and let me know if you try it out!!

Begin making the banana bread by combing 2 whole eggs…

…3/4 cup of granulated sugar, 3/4 cup of brown sugar…

…2 tsp of salt and give this a good whisk.

Next add in 1 cup of milk…

…1 tbsp of vanilla paste (or extract)…

…and 1/4 cup of melted butter.

Continue whisking for another 2 minutes, or until well combined.

Once thoroughly mixed, add in 1 tbsp of baking soda…

…1 1/2 cups of all purpose flour…

…and 2-3 ripe bananas.

Begin mashing in the bananas and bring to a stir.

Whisk until you have a thick batter, but do not over whisk and cause the dough to be tough.

Transfer the banana bread batter to a loaf tray that has the bottom lined with parchment and fill the pan 2/3 the way up.

Bake at 350°F for 25-30 minutes, or until golden brown and cooked through.

You can toss together a quick crumble like I did by combing flour, a few pads of butter, and cinnamon sugar.

Use your hands to combine until is begins to crumble and bake for 15 minutes at 350°F.

Whip up a quick brown butter semifreddo ice cream by combining 2 cups of heavy cream…

…1/2 cup of honey…

…and 2 tbsp of vanilla paste (or extract).


Fully whip before adding in 1/2 cup of melted brown butter. 

Continue to whip until well combined and fluffy.

Transfer to a loaf pan line with parchment paper so that the slices are the same size as the bread.

Smooth out the whipped cream and freeze for 2-3 hours before slicing. 

When the banana bread is cool enough to handle, remove it from the pan and cut into fairly thick slices.

Take two slices and top them with a praline spread.


t’s simply made by combing 2 tbsp of hot water, 1/2 cup of brown sugar, and 1/2 cup of peanut butter

Top with a slice of the brown butter semifreddo ice cream…

…and sandwich it in-between the banana bread slices.

Give is a good roll in the crumbles and all that’s let to do is ENJOY! 

Banana Bread Ice Cream Sandwich

Banana Bread Ice Cream Sandwich

Ingredients

    Banana Bread:
  • 2 whole eggs
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 tsp salt
  • 1 cup milk
  • 1/4 cup melted butter
  • 2-3 ripe bananas
  • 1 tbsp vanilla paste (or extract)
  • 1 1/2 cup all purpose flour
  • 1 tbsp baking soda
  • Brown Butter Semifreddo:
  • 2 cups heavy cream
  • 1/2 cup honey
  • 2 tbsp vanilla paste (or extract)
  • 1/2 cup melted brown butter
  • Praline:
  • 2 tbsp hot water
  • 1/2 cup brown sugar
  • 1/2 cup peanut butter

Instructions

  1. Begin making the banana bread by combing 2 whole eggs, 3/4 cup of granulated sugar, 3/4 cup of brown sugar, 2 tsp of salt, and give this a good whisk. Next add in 1 cup of milk, 1 tbsp of vanilla paste (or extract), and 1/4 cup of melted butter. Continue whisking for another 2 minutes, or until well combined. Once thoroughly mixed, add in 1 tbsp of baking soda, 1 1/2 cups of all purpose flour, and 2-3 ripe bananas. Begin mashing in the bananas and bring to a stir. Whisk until you have a thick batter, but do not over whisk and cause the dough to be tough. Transfer the banana bread batter to a loaf tray that has the bottom lined with parchment. Fill the pan 2/3 the way up. Bake at 350°F for 25-30 minutes, or until golden brown and cooked through.
  2. You can toss together a quick crumble like I did by combing flour, a few pads of butter, and cinnamon sugar. Use your hands to combine until is begins to crumble. Toss it on a baking sheet and bake for 15 minutes at 350°F.
  3. Whip up a quick brown butter semifreddo ice cream by combining 2 cups of heavy cream, 1/2 cup of honey, and 2 tbsp of vanilla paste (or extract). Fully whip before adding in 1/2 cup of melted brown butter. Continue to whip until well combined and fully whipped. Transfer to a loaf pan line with parchment paper so that the slices are the same size as the bread. Smooth out the whipped cream and freeze for 2-3 hours before slicing.
  4. When the banana bread is cool enough to handle, remove it from the pan and cut into fairly thick slices. Take two slices and top them with a praline spread. It’s simply made by combing 2 tbsp of hot water, 1/2 cup of brown sugar, and 1/2 cup of peanut butter. Top with a slice of the brown butter semifreddo ice cream, and sandwich it in-between the banana bread slices. Give is a good roll in the crumbles and all that’s let to do is ENJOY!
http://www.byrontalbott.com/banana-bread-ice-cream-sandwich/

| Top Left: Boos Cutting Boards | Top Middle: Wire Whisk | Top Right: Spatula |

| Bottom Left: Staub Loaf Pan | Bottom Middle: Glass Bowl Set | Bottom Right: Good Grips |

 

Main Course

L.A.’s Newest Dining Destination: Ventura Blvd.

June 30, 2017

 L.A.’s Newest Dining Destination: Ventura Blvd.

(a.k.a. my local favorites)

 

Smack dab in the middle of San Fernando Valley lies the long and diverse Ventura Blvd. It’s full of old and new billboards, people of all walks, and up-and-coming shops that ebb and flow with the community. Undoubtedly, this neighborhood is one of the biggest melting pots in Los Angeles, and because of this it has become a testing ground for new restaurant concepts while remaining a street to come for all the classics. I’ve partnered with my friends at S.Pellegrino® to bring you my take on the places you can’t miss on Ventura Blvd. as part of the S.Pellegrino® Taste Guide to L.A. This is where my guide begins…

 


1.Barrel & Ashes

  This restaurant is all about Southern barbecue executed by top-tier chefs with some serious culinary pedigree. Chef de cuisine Michael Kahikina is the man in charge of all the sweet, smoky, and stick-to-your-ribs dishes you’ll find here. Having worked with him at Thomas Keller’s Bouchon in Beverly Hills, I can say that he has a fundamental love for the food he prepares. This place offers a plethora of meats that are all smoked with red oak, then finished with white oak for a balanced BBQ flavor. If you’re looking for an authentic pulled pork sandwich that will stick with you long after the last bite—this is the spot. 

 

 

 

*”World Famous” Hoe Cake 

 


 

2.Kushiyu

  The unassuming look of Kushiyu might prevent most passersby from noticing it—and that’s probably what’s kept it a local secret. This place offers fantastic sushi and has the best kushiyaki (Japanese coal grilling) in the San Fernando Valley, and maybe even all of L.A. The sushi chefs at the bar never change one bit, and to me that’s an incredible sign of a love for and consistency in their craft. My order always includes their spicy albacore special roll (there’s a salad version too) and the yellowtail collar off of the grill, or if it’s a little chilly outside, the nikomi nabe (spicy flavored seafood pot) will warm both body and soul. 

 

*Nakomi Nabe (spicy seafood soup)

 

Albacore Special Salad (albacore, fried garlic, serrano peppers, ponzu)

 

 

*Teriyaki Yellowtail Collar (Kushiyaki style)

 


 

3.Blu Jam Café

  This can’t-miss breakfast house is fueled by a smart variety of organic and vegan menu options, as well as the nostalgic favorites we all crave. And it’s the kind of place that’s hard to leave, thanks to their cozy, living-room-inspired environment. I’m traditional in my breakfast tastes, so the eggs Benedict are my go-to here—and they’re everything you want them to be; sliced ham and crispy bacon, a toasty English muffin, custard-like poached eggs, and an always-perfect hollandaise. 

 

 

 

*Blue Jam Benedict

 

*Crunchy French Toast, vanilla sauce, fresh berries

 


 

COMING SOON

 

4. 189 By Dominique Ansel (Opening Fall 2017)

  Dominique Ansel is the mastermind behind the Cronut®, the chocolate chip cookie shot, and the frozen s’more, as well as many other pastries that have changed the way we experience sweets. Being that the most influential pastry chef in the world is setting up his first restaurant and bakery in L.A., I couldn’t help but share it…even if it will be a little drive from Ventura Blvd. Will it be worth it? Just ask someone about the line every morning at his downtown bakery in NYC and you’ll have your answer. Even if it is a 45 minute drive from my place, this place will definitely be a “local” favorite of mine very soon..

I hope you enjoyed my guide through a few of my local eats on Ventura Blvd. and please let me know if you happen to pay one of these locations a visit! 

For more of the best places to dine in Los Angeles and other U.S. cities, see the full S.Pellegrino® Taste Guide at sanpellegrino.com 

Desserts

Dragon Fruit Froyo “Cupcake”

June 9, 2017

Hey all! This was my attempt at incorporating an exotic fruit into frozen yogurt and then putting it into a waffle cone cup for a little personal flare. It’s kind of amazing and extremely easy to put together as long as you have some of the equipment, but even then, there are ways to do this without all the gadgets. Hope you enjoy!

 Begin by peeling back the skin of one red dragon fruit.

Trim the outer edges with a knife.

Cut it into skinless spears.

Taking 1 cup of the dragon fruit, puree it on high speed until completely smooth.

Transfer the puree to a bowl and add in 1 cup of greek yogurt….

…1 cup of heavy cream…

…1/2 cup of coconut palm sugar, and 1/2 cup of granulated sugar.

Give this a good mix and transfer to an ice cream maker.

Churn the froyo according to ice cream maker instructions.

Transfer to a freezer safe container.

Cover in plastic, and allow to set up in the freezer for at least 2 hours.

Begin making the waffle cones by combining 1 whole egg…

…1/2 cup of granulated sugar…

…1/4 cup of melted butter…

…1/4 cup of chia seeds…

…2 tbsp of all-purpose flour…

…1/4 cup of milk…

…pinch of salt…

…and 2 tbsp of honey.

Give this a good mix.

Transfer one small ladle of batter into the center of a pre-heated waffle cone iron.

Cook according to iron instructions.

As soon as the waffle is golden brown.

Remove it from the iron and immediately transfer it to a small bowl to shape the waffle into the shape of a cup or cupcake tin.

Repeat the process until the batter is expended.

Once the froyo has set up, either scoop it directly into the waffle cups, or transfer it to a piping bag (like I did) and pipe it into a spiral.

I then garnished it with a  fews scoops of frozen dragon fruit…

…and a sprig of lemon verbena. All that’s left to do is ENJOY! 

Dragon Fruit Froyo “Cupcake”

Ingredients

    Froyo:
  • 1 cup red dragon fruit puree
  • 1 cup cup greek yogurt
  • 1 cup heavy cream
  • 1/2 cup coconut palm sugar
  • 1/2 cup granulated sugar
  • Waffle Cone Cups:
  • 1 whole egg
  • 1/4 cup milk
  • 1/2 cup granulated sugar
  • 1/4 cup melted butter
  • 1/4 cup chia seeds
  • 2 tbsp all purpose flour
  • 2 tbsp honey
  • pinch of salt

Instructions

  1. Begin by peeling back the skin of one red dragon fruit. Trim the outer edges with a knife and then cut it into skinless spears. Taking 1 cup of the dragon fruit, puree it on high speed until completely smooth. Transfer the puree to a bowl and add in 1 cup of greek yogurt, 1 cup of heavy cream, 1/2 cup of coconut palm sugar, and 1/2 cup of granulated sugar. Give this a good mix and transfer to an ice cream maker. Churn the froyo according to ice cream maker instructions. Transfer to a freezer safe container, cover in plastic, and allow to set up in the freezer for at least 2 hours.
  2. Begin making the waffle cones by combining 1 whole egg, 1/2 cup of granulated sugar, 1/4 cup of melted butter, 1/4 cup of chia seeds, 2 tbsp of all-purpose flour, 1/4 cup of milk, pinch of salt, and 2 tbsp of honey. Give this a good mix. Transfer one small ladle of batter into the center of a pre-heated waffle cone iron. Cook according to iron instructions. As soon as the waffle is golden brown. Remove it from the iron and immediately transfer it to a small bowl to shape the waffle into the shape of a cup or cupcake tin. Repeat the process until the batter is expended.
  3. Once the froyo has set up, either scoop it directly into the waffle cups, or transfer it to a piping bag (like I did) and pipe it into a spiral. I then garnished it with a fews scoops of frozen dragon fruit and a sprig of lemon verbena. All that’s left to do is ENJOY!
http://www.byrontalbott.com/dragon-fruit-froyo-cupcake/

| Top Left: Boos Cutting Board | Top Middle: Mixing Bowl Set | Top Right: Waffle Iron |
| Bottom Left: Kitchen Aid Mixer | Bottom Middle: Food Processor | Bottom Right: Kitchen Aid Ice Cream Attachment |

Snack

Potato Waffle Crisps

May 26, 2017

These are extremely addicting, so be WARNED! You may not be able to stop eating them and you might not want to share them with anyone ever…I don’t think I’ve ever had a chip this crispy and satisfying to my senses until this recipe—and the herb aioli just puts it completely over the top! Can you imagine all the flavor combos that you could have with these? Sour Cream & Onion? Truffle? Salt & Vinegar?!?! What flavors would you guys come up with? Let me know in the comments!

Add 1 egg yolk to a small mixing bowl—no egg whites.

Drop in 1 tsp of dijon mustard…

…1 tbsp of salt…

…and 2 tbsp of cold water.

Blend using an electric mixing device (preferred) or by hand.

Pour in 3/4 cup of grapeseed oil in a slow and steady stream—while mixing.

Stop every 10 seconds or so to ensure that the oil is incorporating evenly into the yolk.

Once it starts to thicken up and turn a pale yellow, increase the speed of the pour and begin whisking by hand.

TIP: Use a towel below the bowl to steady it as you mix.

Whip until the consistency of thick mayo.

Finely chop 2 tbsp of fresh herbs (I used: parsley, sage, thyme, rosemary, basil, oregano) and add them to the aioli.

Add then to the aioli and mix well.

Season with salt and pepper. 

Cover in plastic, and let chill in the refrigerator until needed. Begin heating a medium sauce pan on high—filled a quarter of the way up with grapeseed oil. The desired temperature is between 350-375°F .

Grab a few large russet potatoes (washed) and trim the ends off.

Using a fluted or ridged mandolin, begin slicing the potatoes into thin chips…

…alternating the angle of the potato by 90° each time you pass the blade.

It may take a few practice goes, but that’s how to achieve the criss-cut pattern.

Once the chips are cut, carefully drop them into the hot oil—several at a time.

Once they’re a golden brown, transfer them to a bowl lined with paper towels to let the excess oil drain off.

Toss with a pinch or two of kosher salt and repeat the process until all of the chips are cooked and crispy.

I served the chips in a bowl lined with parchment paper…

…and paired with the fresh aioli.

All that was left to do was dip and ENJOY!

Potato Waffle Crisps

Ingredients

  • 3/4 cup grapeseed oil
  • 1 egg yolk
  • 1 tsp dijon
  • 2 tbsp cold water
  • 1 tbsp salt
  • 1 tsp white wine vinegar (optional)
  • parsley, sage, thyme, rosemary, basil, oregano
  • 1-2 large russet potatoes
  • 2-3 cups grapeseed oil for frying

Instructions

  1. Add 1 egg yolk to a small mixing bowl—no egg whites. Drop in 1 tsp of dijon mustard, 1 tbsp of salt, and 2 tbsp of cold water. Blend using an electric mixing device (preferred) or by hand. Pour in 3/4 cup of grapeseed oil in a slow and steady stream—while mixing. Stop every 10 seconds or so to ensure that the oil is incorporating evenly into the yolk. Once it starts to thicken up and turn a pale yellow, increase the speed of the pour and begin whisking by hand. TIP: Use a towel below the bowl to steady it as you mix.
  2. Finely chop 2 tbsp of fresh herbs (I used: parsley, sage, thyme, rosemary, basil, oregano) and add them to the aioli. Add then to the aioli and mix well. Season with salt and pepper.
  3. Cover in plastic and let chill in the refrigerator until needed.Begin heating a medium sauce pan on high—filled a quarter of the way up with grapeseed oil. The desired temperature is between 350-375°F .
  4. Grab a few large russet potatoes (washed) and trim the ends off. Using a fluted or ridged mandolin, begin slicing the potatoes into thin chips, alternating the angle of the potato by 90° each time you pass the blade. It may take a few practice goes, but that’s how to achieve the criss-cut pattern.
  5. Once the chips are cut, carefully drop them into the hot oil—several at a time. Once they're a golden brown, transfer them to a bowl lined with paper towels to let the excess oil drain off. Toss with a pinch or two of kosher salt and repeat the process until all of the chips are cooked and crispy.
  6. I served the chips in a bowl lined with parchment paper and paired with the fresh aioli. All that was left to do was dip and ENJOY!
http://www.byrontalbott.com/potato-waffle-crisps/

| Top Left: Maple Cutting Board | Top Middle: Mixing Bowl Set | Top Right: Mixer/Frother |
| Bottom Left: All-Clad Bowls | Bottom Middle: Mandolin | Bottom Right: All-Clad Pot |

Desserts

S’mores Ice Cream Pop

May 8, 2017

 So, this is spiced ice cream, mixed with chocolate chips, dipped in fluffy marshmallow, and toasted to utter perfection… I’m calling it a “S’more Ice Cream Pop” to keep it simple. I have to thank Dominique Ansel for the inspiration behind this recipe since he has an item on his bakery menu that’s very similar to this one and probably much better, although I kind of like the more rustic look of mine for different occasions. Anyways, hopefully you all enjoyed and if you end up making some of these, PLEASE SHARE the pics in your socials and tag me so I can check them out! ENJOY!

Start making the spiced ice cream by adding 2 cups of heavy cream to a mixing bowl…

…along with 1 tsp of ground cinnamon…

…1 tsp of ground nutmeg…

…1/3 cup of brown sugar…

…and 1/2 tsp of salt.

Mix well.

Transfer the sweet spiced cream to an ice cream machine and churn according to device instructions.

When ready, remove the ice cream from the mixer.

Add in 1/4 cup of chopped dark chocolate.

Fold in the chocolate well and transfer to the freezer ice cream to set up for at least 1 hour.

Once the ice cream is done setting up, use a small ice cream scooper to scoop out small balls of ice cream.

Transfer the ice cream scoops to a metal pan than has been chilled in the freezer for at least an hour. Repeat until all of the ice cream is has been utilized.

Transfer the tray to the freezer to continue setting up for at least an hour.  About 20-30minutes into setting up, be sure to skewer them before the ice cream gets too hard.

While those set, begin making the marshmallow coating. In a small sauce pan add 1/4 cup of water…

…1 cup of granulated sugar…

…and 1/4 cup of corn syrup. Bring to a boil, or about 240°F.

In a separate bowl add 1 envelop of gelatin powder and 5 tbsp of water.

Give this a good mix and allow to sit for 2-3 minutes while the heated mixture reaches proper temperature.


Once it has and the gelatin has set up, transfer both to an electric mixer—first by adding in all of the gelatin.

Then by slowly pouring in the heated mixture while the electric mixer is on low speed.

Halfway through pouring, turn the mixer to medium speed and then pour in the remainder.

Turn the mixer on high and let it whip up for about 3 minutes, or until it becomes 5-6x its original volume. 

With the marshmallow dip ready to go, begin dipping and twisting the ice cream pops in the goo.

Use a foam base (or whatever you have handy) to keep the ice cream pops upright as you repeat the process.

When they are all coated, transfer them to the freezer for an additional 30 minutes to set up. Once set, they’re ready to toast!

Carefully scorch the outside of the pops with a kitchen torch and ENJOY!

S’mores Ice Cream Pop

S’mores Ice Cream Pop

Ingredients

    Spiced Ice Cream:
  • 2 cups heavy cream
  • 1/3 cup brown sugar
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/4 cup chopped dark chocolate
  • Marshmallow:
  • 1/4 cup water
  • 1 cup sugar
  • 1/4 cup corn syrup
  • 1 tsp vanilla extract (optional)
  • Gelatin:
  • 1 envelop gelatin powder
  • 5 tbsp water

Instructions

  1. Start making the spiced ice cream by adding 2 cups of heavy cream to a mixing bowl along with 1 tsp of ground cinnamon, 1 tsp of ground nutmeg, 1/3 cup of brown sugar, and 1/2 tsp of salt. Mix well.
  2. Transfer the sweet spiced cream to an ice cream machine and churn according to device instructions. When ready, remove the ice cream from the mixer and add in 1/4 cup of chopped dark chocolate. Fold in the chocolate well and transfer to the freezer ice cream to set up for at least 1 hour.
  3. Once the ice cream is done setting up, use a small ice cream scooper to scoop out small balls of ice cream. Transfer the ice cream scoops to a metal pan than has been chilled in the freezer for at least an hour. Repeat until all of the ice cream has been utilized. Transfer the tray to the freezer to continue setting up for at least an hour. About 20-30minutes into setting up, be sure to skewer them before the ice cream gets too hard.
  4. While those set, begin making the marshmallow coating. In a small sauce pan add 1/4 cup of water, 1 cup of granulated sugar, and 1/4 cup of corn syrup. Bring to a boil, or about 240°F. In a separate bowl add 1 envelop of gelatin powder and 5 tbsp of water. Give this a good mix and allow to sit for 2-3 minutes while the heated mixture reaches proper temperature. Once it has and the gelatin has set up, transfer both to an electric mixer—first by adding in all of the gelatin and then by slowly pouring in the heated mixture while the electric mixer is on low speed. Halfway through pouring, turn the mixer to medium speed and then pour in the remainder. Turn the mixer on high and let it whip up for about 3 minutes, or until it becomes 5-6x its original volume.
  5. With the marshmallow dip ready to go, begin dipping and twisting the ice cream pops in the goo. Use a foam base (or whatever you have handy) to keep the ice cream pops upright as you repeat the process. Once they are all coated, transfer them to the freezer for an additional 30 minutes to set up.
  6. Once set, they’re ready to toast! Carefully scorch the outside of the pops with a kitchen torch and ENJOY!
http://www.byrontalbott.com/smores-ice-cream-pop/

| Left: KitchenAid Mixer | Middle: Mixing Bowl Set | Right: KitchenAid Ice Cream Attachment |