Deeply Chocolate Gelato

I am a lover of dark chocolate.  Very bitter, deeply dark chocolate.  When I came across this recipe of Ina Garten's Deeply Chocolate Gelato, I just knew it would be divine.  

Ina recommends using Pernigotti cocoa.  Pernigotti is an Italian cocoa.  It imparts a rich and amazing chocolate flavor.   I found the cocoa on Amazon.  It's not cheap, however.  It costs about $20 a kilo, which is about 2.2 lbs.  I assured my husband that it was cheaper than cocaine and legal.  I ordered 3 kilo's.  My package arrived in about 5 day.  I was giddy with joy.  I made some amazing  chocolate almond Biscotti with my Pernigotti.  My next test was Ina's gelato.  

Wow!

I can't think of anything else to say.

Gelato differs from ice cream.  Gelato generally used whole milk rather than cream.  

You will need 2 1/4 cups whole milk, 1/3 cup heavy cream, 3/4 cup sugar (devided), 1 cup unsweetened cocoa, 2 ounces bittersweet chocolate, 4 egg yolks, 2 teaspoons vanilla, pinch of kosher salt and about 8 chocolates.  Ina recommends using Baci (Italian hazelnut candy), but I just had some Ferrero Rocher and decided that would work just fine.

You don't have to use the Pernigotti cocoa.  You can use what you have.  I don't love Hershey's, but you just might love Hershey's.  The flavor of the gelato is all about the chocolate that you use.  I'm just sayin'....

I almost forgot!  Ina's recipe calls for 2 tablespoons of Kahlua.  The addition of Kahlua will push the flavor right over the top.  BUT...I'm not an alcohol user and I live in Utah where alcohol isn't sold in grocery stores.  One has to go to a state run liquor store to purchase such items.  I'm leaving it at that.

In a medium size sauce pan, add the whole milk.

Add the heavy cream.

Add only 1/2 cup of the sugar.  We will use the remaining 1/4 cup later.

Stir over medium heat until the milk begins to steam and the sugar has dissolved.

Now add the cocoa...OR your fabulous Pernigotti cocoa (I'm giggling and tapping my feet because I love my new cocoa).

 

Oh baby!  Look at the lovely chocolate.

I guess the cocoa wasn't enough for Ina.  SO she adds 2 ounces of bittersweet chocolate.

Go on, Ina, just push it right over the top!

Seriously!  Just look at the deep dark chocolate satin that I'm going to freeze and EAT!

Focus!  

In the bowl of a mixer, add the egg yolks.  Imparting more richness.

Beat the egg yolks.

With the mixer running, slowly add the 1/4 cup reserved sugar.

Beat until the egg yolks are light yellow and thick.

Take the chocolate heaven off of the heat and SLOWLY add it to the egg mixture.  

The chocolate heaven is HOT.  If you add it all at once, it will cook your egg yolks and you will ruin 1 cup of that precious cocoa.

Continue to mix until thoroughly blended.

Pour the mixture back into the pan.

Clip on a candy thermometer.

Cook over low heat, stirring constantly.  Until the thermometer reaches 180 degrees.

This will cook the egg yolks, so there is no need to worry about uncooked eggs in your gelato.

Once the temperature reaches 180 degrees, remove from the heat.

Do NOT allow the mixture to boil.

We want to make sure that there are no hidden lumps.

Pour the liquid through a wire mesh strainer into a large bowl.

Beautiful.

Add vanilla.  I'm sure you are using pure vanilla extract.

Add a large pinch of kosher salt.  Salt is a great friend to chocolate.  It just bumps of the flavor.  I just happen to have some kosher salt that has Tahitian vanilla bean mixed in.  In case you are wondering what the black specks are in my kosher salt.

Press a piece of plastic wrap right to the top of the gelato mixture.  This will keep a skin from forming on the top of the mixture. 

Refrigerate until cold.  I like to chill any ice cream custard for a good 24 hours.  I think it helps create greater volume in the ice cream.  

After 24 hours of refrigeration, remove the plastic wrap.   

DO NOT just throw it away.  I'm going to be extremely disappointed  if you don't lick that plastic wrap.  

I DID!  I cannot waste one speck of that cocoa.

The custard is very thick.

You can use whatever ice cream maker you have.  Since this only makes one quart of gelato, I'm just using my tabletop ice cream maker.

REMEMBER:  You MUST freeze the ice cream container for at LEAST 24 hours.  Trust me on this one.

I went to my freezer to find that I had forgotten to freeze the bowl.  Weird.  I usually store the bowl in the freezer so that it is always ready.  Some how it had been removed from the freezer.  Who did that?

SOOOOO  I had to wait another 24 hours to make the gelato.  NOOOOO!  

Freeze according to the manufacturers directions for the particular ice cream maker that you have.

Look how thick and rich the custard is.  Like I said, satin.

While the gelato is freezing, prepare your chocolates.

Coarsely chop whatever candy you choose to use.

After the ice cream maker has been running for 15 minutes or when your gelato looks this fabulous, add the chopped candy.

Continue to let the ice cream maker run until the chopped candy is well incorporated.

IMPORTANT NOTE:  I have mentioned this before.  Only run the ice cream maker for 20-25 minutes at the most.  After this time the liquid that is frozen inside the bowl will begin to thaw.  If you continue to run the maker, your gelato will eventually turn back into a liquid.  Then you have to start the process all over again.  After 20 minutes or so, it will not freezer any firmer than it already is.  Turn off the machine.

Take this moment to eat a few spoonfuls.  Just to make sure that the gelato is perfect.

It will be.

Remove the dasher and scrape or lick off the gelato.

Transfer to a container with a lid and place int he freezer until it has set firmly or you can serve it immediately.

Another NOTE:  DO NOT keep the gelato in this container.  If you do, you will end up with chocolate gelato so hard that you won't be able to scoop it out.  

Now this truly is Deeply Chocolate Gelato.

Dark Chocolate Gelato

Ina Garten

2 1/4 cups whole milk

1/3 cup heavy cream

3/4 cup sugar, divided

1 cup unsweetened cocoa powder (recommended: Pernigotti)

2 ounces bittersweet chocolate, finely chopped

4 extra large egg yolks

4 tablespoons Mexican coffee flavor liqueur (recommended: Kahlua)

2 teaspoons pure vanilla extract

Large pinch kosher salt

8 chocolates, roughly chopped, optional (recommended: Baci)

Directions:

Heat the milk, cream and 1/'2 cup sugar in a 2-quart saucepan, until the sugar dissolves and the milk starts to simmer.  Add the cocoa powder and chocolate and whisk until smooth.  Pour into a heat-proof measuring cup.

Place the egg yolks and the remaining 1/4 cups sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 3-5 minutes, until light yellow and very thick.  With the mixer on low speed, slowly pour the hot chocolate mixture into the egg mixture.  Pour the egg and chocolate mixture back into the 2-quart saucepan and cook over low heat, stirring constantly, until thickened.  Ad candy thermometer will register about 180 degrees F.  Don't allow the mixture to boil!

Pour the mixture through a sieve into a bowl and stir in the coffee liqueur, vanilla and salt.  Place a piece of plastic wrap directly on top of the custard and chill completely.

Pour the custard into the bowl of an ice cream maker and process according the the manufacturer's directions.  Stir in the roughly chopped chocolate, if using and freeze in covered containers.  Allow the gelato to thaw slightly before serving. Makes 4 servings. 

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Mandarin Pork Potstickers with Hot & Sour Chili Sauce

Chinese New Year begins January 23, 2012.  This is a great excuse to create Chinese cuisine for your family.

Our family has a great time sitting around a table dipping and dunking Potstickers into various sauces.

I remember one Sunday my daughter had invited a couple of teenage boys from California to dinner.  She had met them at a youth conference at a local University.  It can be so awkward eating at someones home that your don't know.  Chinese is a perfect solution to engaging everyone in food prep and conversation.  I believe we sat at the table for more than two hours talking while dipping potstickers and making Thai chicken lettuce wraps.  We had a great time and the boys really opened up and talked nonstop. 

I thought it was the food and company, but in reality they were just really outgoing guys.   It was a memorable event.  We had a great time.

Potstickers are a family favorite and a great way to enlist help.  Many hands make light work.  Grab a couple of children and it can cut the prep to a fraction of what it would take you to do it alone.

Do you remember Martin Yan from the PBS cooking show "Yan Can Cook"?  If you remember than you're as old as I am.  This is a recipe from Martin Yan that was published in a Cuisine at Home magazine in February 2006.  It has been a family favorite since then.  

We'll start my making the Hot-and-Sour Chili Sauce.  Making the sauce first allows it to sit for a while so the flavors can blend.  You will need the following:

Soy sauce, seasoned rice vinegar, sweet chili sauce, scallions, hot chili oil, cilantro, garlic and fresh ginger.

All of the above ingredients can be found in your local grocery store.  I like to make a trip to an Asian market to stock up on staples for Chinese food.  I think the cost is far cheaper at the Asian market.

In a bowl, add 2 tablespoons soy sauce

Two tablespoons season rice vinegar.

2 tablespoons sweet chili sauce

Two teaspoons of hot chili oil.  If you are not a fan of heat, reduce to 1 teaspoon or substitute with 2 teaspoons of sesame oil.

Cut the tops off of about 4 scallions.

Slice.

Then finely chop.

Add to the soy mixture.

Cut a 1-inch piece of fresh ginger.  I love ginger so I generally end up doubling the amount.

Peel the ginger root and slice it.

Cut each slice into match-stick size pieces.

Then finely dice.

Add to the soy mixture.

Add one teaspoon of minced garlic.  You can finely chop it with a knife or use a garlic press.

Chop a couple of teaspoons (or so) of cilantro.

Add to the soy mixture.

That's it.

Combine all of the ingredients.  Set aside to allow the flavors to blend.  

The sauce can be made a day in advance and refrigerated.  I like to bring to room temperature to serve.

For the Mandarin Pork filling you will need:

Napa cabbage, ground pork or chicken (I like using pork tenderloin), chicken broth, soy sauce, cornstarch, scallions, fresh ginger, white pepper.

40-50 potsticker or gyoza wrappers, oil and water for cooking.

Begin with the Napa cabbage.  Slice the end off.

I like to wash and dry the leaves.

Thinly slice the cabbage and place in a medium size bowl.

Sprinkle with 1 teaspoon of salt.  Set aside for 15 minutes.  The salt will pull the water out of the cabbage.

Cut the pork into about 1 to 2-inch chunks.  You can use chicken breast if you want.  Both are very good.  You can also purchase ground pork or chicken.

Put the cut up pork into a food processor.  I'm using 8 to 10 ounces.

Pulse a few times.

Add 1 tablespoon of cornstarch.  

1 tablespoon soy sauce.

1 tablespoon sliced scallions.

Mmmmm.  More ginger.  About an inch piece of ginger root.

The recipe calls for 2 teaspoons, but I'm pretty sure this is closer to a heaping tablespoon.

Add 1/2 teaspoon white pepper.

1/4 cup chicken stock.

Take the napa cabbage that was set aside.  Squeeze out the water.

Add to the food processor.

Process until all of the ingredients are blended together well and chopped very fine.

The fun begins.  Put the pork mixture into a bowl and have a small bowl of water nearby.

I like to line up four of the potsticker wraps and work on an assembly line.  This is where children come in handy.  

Place a teaspoon of the mixture into the center of each wrapper.  Don't put too much of the filling...you'll find out why very soon.

Dip you finger into the water.

Moisten the edges of the wrapper.  Be sure to go ALL the way around the wrapper.

Pick of the wrapper and fold it in half.  Press the edges firmly against each other to create a tight seal.

Dip your finger back into the water and wet the edges again.

"Pinch pleat" the edges to form a fan type shape.  Or as close to it as you can get.

MY son is quite particular at shaping his potstickers.  His potstickers become works of art.  Ahhh I'm not so particular.  He gets a little frustrated with me at times.  This method works for me. 

 Do what works for you.

Place the filled potstickers on a baking sheet or tray.  I like to line my baking sheet with a Silpat because the potstickers have a tendency to stick.  When you go to lift them off to cook, the stick and rip the wrapper leaving your filling on the baking sheet.  Parchment paper works well or sprinkle your baking sheet with a little cornstarch.

I'm SO done!  

I have exactly 50 potstickers.  

Cover with plastic wrap so they don't dry out.  

Heat a skillet over medium-high heat add about 1 1/2 tablespoons of oil.

When the oil is hot, carefully lift the potstickers off the baking sheet and place in the hot skillet.  Don't move them around.  Just let them cook right in the spot you put them.  Because...

You want to create a brown crispy bottom.  This will give the potstickers a deep flavor.

Now add 1/3 cup of water.  Brace yourself because this is going to steam and spatter everywhere.  Have a lid ready.

Once the water hits the oil it really splatters everywhere.

Lower the temperature to medium-low and cook for 5-6 minutes.

Remove the lid and transfer the potstickers to a warm platter or large bowl.

Wipe out the skillet with a paper towel and repeat the process until all of the potstickers have cooked.

Sit down with your family and friends and enjoy the Mandarin  Pork Potsickers and that you just slaved over.

You will find this recipe worth the effort and time.  It's fabulous.  Yes! Yan Can Cook.

Chinese New Year - The year of the dragon.

The Dragon is said to be a deliverer of good fortune and a master of authority.  Therefore, those people born in Dragon years are to be honored and respected.  The Dragon is a beautiful creature, colorful and flamboyant.  An extroverted bundle of energy, gifted and irrepressible, everything Dragons do is on a grand scale - big ideas and extreme ambitions.  However, this behavior is natural and isn't meant for show.  Because they are confident, fearless in the face of challenge, they are almost inevitably successful.

How about that?  I have a grandchild being born this year...brace yourself, Charees!

Ewww.  I was born in the year of the Rat.

Rat:  quick-witted, smart, charming and persuasive.  

All of the above are true, but still...a rat? 

 What Chinese Zodiac were you born under?

Mandarin Pork Potstickers

2 1/2 cups napa cabbage, thinly sliced

8 to 10- oz ground pork or chicken

1/4 cup chicken stock

1 tablespoons soy sauce

1 tablespoon cornstarch

1 tablespoon scallions, minced

2 teaspoons fresh ginger, minced

1/2 teaspoon white pepper

40 - 50 potsticker or gyoza wappers

oil

water

Sprinkle cabbage with salt and let stand for 15 minutes.  Squeeze cabbage tightly in your fist  to remove all excess liquid.

In the bowl of a food processor add the pork, stock, soy sauce, cornstarch, scallions, ginger, white pepper and cabbage.  Process until mixture is well combined and no large chunks are visible. 

Fill each wrapper with a teaspoon of the meat mixture; wrap and seal.  heat a large saute pan over medium until hot;  add 1 1/2 tablespoons oil.  swirling to coat.  Add about 12 potstickers, seam side up and cook until bottoms are golden brown, 3-4 minutes.  Add 1/3 cup water, cover, reduce heat to medium-low and cook until water has evaporated, 5-6 minutes. Remove potstickers and keep warm.  Wipe out the pan with a paper towel, the repeat process until all of the potstickers are cooked.

Hot-and-Sour Chili Sauce

3 tablespoons soy sauce

2 tablespoons seasoned rice vinegar

2 tablespoons sweet chili sauce

2 tablespoons scallions, minced

2 teaspoons chili oil

2 teaspoons fresh cilantro, minced

1 teaspoon garlic, minced

1/2 teaspoon ginger, minced

Combine all of the ingredients in a medium size bowl and set aside.