Rhubarb Ice Cream

Rhubarb Ice Cream – Candy Coated Culinista

A seasonally flavoured ice cream that hits the spot if you love the tart flavours of rhubarb like myself.

Yield/Serving: 1 pint
Prep Time: 10 min.
Cook Time: approx. 30 min.
Inactive Time: 2-3 hours for a creamy ice cream
Freeze Time: Overnight
Difficulty level is: Easy

Ingredients
• 1 ½ cups rhubarb chopped
• 1 cup 2% milk
• 6 egg yolks
• ¾ cup granulated sugar
• Pinch of salt
• 2 cup heavy cream
• 1 vanilla bean, sliced in half and insides scrapped out

Assembly
1. Using a small saucepan; boil rhubarb and don’t add water over medium-high heat until tender and all the liquid has evaporated, about 10 min.
2. Chill rhubarb until cooled completely in the refrigerator.
3. Using medium saucepan add egg yolks and sugar and whisk until mixture turns a pale yellow and is smooth.
4. In a small saucepan heat milk over medium-low heat until it begins to simmer and do not stir.
5. Slowly add milk to egg and sugar mixture stirring constantly and then return to heat until it reaches 165°F.
6. Immediately remove from heat once it reaches back up to 165°F. (The mixture should have thickened up and coats the back of the spoon.)
7. Pour custard base into a container and allow to chill in the refrigerator until it reaches 65°F. Once custard has chilled pour into the ice cream maker and process accordingly to your machine.
8. Add the rhubarb pieces in the last few 5 minutes of churning.
9. Transfer ice cream to a chilled container and let firm.

Tips
• The longer the custard base is allowed to chill; the creamier the ice cream will be.

Please Enjoy

My thoughts
I never purchase ice cream any more. If I’m having ice cream it is homemade because it tastes that much better. It takes more time; but it’s worth the effort every single time.

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Family Style Fried Rice

Family Style Fried Rice - Candy Coated Culinista

Family Style Fried Rice – Candy Coated Culinista

Can you believe I have never made fried rice before? I love making stir fry and Chinese food yet I have never made fried rice. I was prepping a meal for some guests and I had planned to make just plain rice served with some teriyaki chicken breasts and on the fly I decided to turn this into a fried rice.

Yield/Serving: 4-6
Prep Time: 5 min.
Cook Time: 30-40 min.
Difficulty level is: Easy

Ingredients
• 4 cups basmati rice
• 2 tbsp sesame oil
• 1 small onion finely chopped
• 5 gloves garlic, finely diced
• ½ cup diced frozen carrots
• ½ cup frozen peas
• ¾ cup corn kernels
• 4 tbsp sesame oil
• 3 eggs
• 5 tbsp soy sauce

Assembly
1. In a pot cook the rice in 2 cups of water over medium-high heat until cooked.
2. In a frying pan with 2 tbsp on sesame oil, fry onions for 4 minutes and the add garlic for 30 seconds.
3. When rice in finished cooking add onion and garlic along with the carrots, peas and corn along with the sesame oil and fry and stir frequently for 5 minutes.
4. Add eggs and continue cooking for 10 more minutes.
5. Add soy sauce and toss until coated.
6. Serve.

Please Enjoy

My thoughts
This couldn’t be easier and this was perfect to serve family style; so everyone could help themselves at the table. This can be made the day before and then re-fried again with a little sesame oil before serving; as fried rice always tastes so much better on the second day.

Classy Brunch : Poached Egg Practice #1

Poached Egg: Practice #1 - Candy Coated Culinista

Poached Egg: Practice #1 – Candy Coated Culinista

I have never poached an egg before and seeing many a Masterchef egg poaching challenge I thought this was going to be hard, but then I found this recipe on The Kitchn – http://www.thekitchn.com and it seemed totally doable. Then I see the outcome and think nope something’s a little off here.

The Kitchn

Yield/Serving: 1
Prep Time: 5 min.
Cook Time: 4 min.
Difficulty level is: Easy

Ingredients
• 1 extra large egg
• 1 tbsp white vinegar
• Salt, to taste
• Black pepper, to taste

Assembly
1. Using a medium saucepan filled two-thirds full with water and bring to a boil.
2. Once water has boiled, bring down to a simmer. (bubbles coming to the surface, but not a rolling bubble)
3. Crack an egg and place in a small measuring cup with a handle, so it will be easier to ease the egg into the saucepan.
4. Add the vinegar to the water.
5. Carefully ease the egg into the water and tip the egg out of the measuring cup.
6. Cook for 4 minutes.
7. Remove egg from the saucepan with a slotted spoon and pat dry if desired.
8. Season with salt & pepper and serve.

Tips
• If you want to poach two eggs at once, ensure the saucepan is big enough to accommodate two without crowding. Add an additional 30 seconds or so to the cook time if multiple eggs are in one saucepan.
• Serve with a croissant and sopressata wrapped asparagus.

Please Enjoy

My thoughts
For a first attempt it wasn’t quite bad. I did overcook the egg as I didn’t trust the cook time given and I trusted my eyes instead. I have always seen a swirling technique when poaching an egg, yet this recipe didn’t have that at all hmmmm. The yolk was more to the top then I think it should have been (possibly because of no swirling technique). In any event I’m proud of myself for tackling something I deemed too hard and will try it again with some excellent tips from a chef friend.

Garden Frittata

Garden Frittata - Camdy Coated Culinista

Garden Frittata – Camdy Coated Culinista

Mr. C. wanted an omelette for dinner and I immediately said “I’m going to make a frittata”. Then I said to myself a frittata is basically a thicker baked omelette or an egg cake right? I love how I just jump both feet into things sometimes.

Yield/Serving: 8 servings
Prep Time: 10 min.
Cook Time: 25 min.
Difficulty level is: Easy

Ingredients
• 2 tbsp unsalted butter
• Kernels from 1 corn, trimmed
• 4 cloves garlic
• 8 eggs
• ¼ cup 2% milk
• 1 cup parmesan cheese
• Black pepper, to taste
• Cayenne pepper, generous pinch
• 3 sprigs, green onion, thinly chopped
• 10 asparagus, trimmed & cut into pieces
• ¾ cup grape tomatoes, halved
• ½ green pepper, diced

Assembly
1. Preheat oven to 350°F.
2. On medium heat using a 12” cast-iron skillet, melt the two tablespoons butter.
3. Pour in the corn and garlic into the skillet and cook for a few minutes.
4. In a large bowl combine eggs, milk and whisk.
5. Add in the parmesan cheese, black pepper and cayenne pepper and whisk again.
6. Pour the remaining veggies into the bowl and mix.
7. Pour into cast-iron skillet and bake for 25 minutes, or until lightly browned and puffed.
8. Cut frittata and serve warm.

Tips
• Can be eaten warm or cold.
• Serve with a side salad or crusty baguette or even bacon.

Please Enjoy

Reviews
I gave my dad a portion and he loved it and asked for the recipe.

My thoughts
Absolutely delish and for my first time this came together quite easy. I had a lot of eggs in the fridge (thanks Costco) and I wanted to use some up and thought this was the way to go. I loved the freshness of all the vegetables and the saltiness of the parmesan cheese. This is a great dish to have as leftovers for lunch or breakfast and I did both I must say. I could taste the sweetness of the corn and burst of tomatoes with every bite and I didn’t add any salt believing that the parmesan cheese would be salty enough and it was. When the frittata came out of the oven one side looked like a mountain and I was wondering how in the world did I mess this up. Five minutes later when the frittata deflated I felt a lot better and happier. It was golden brown and smelt delightful. I served ours with bacon as I love my bacon & eggs and our light dinner was quite filling but still light.

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