Cheddar Cheese Ice Cream

 

 

INGREDIENTS

DIRECTIONS

  1. In a bowl mix together the egg yolks and sugar. Set aside.

  2. Pour cream, milk powder, water in a heavy saucepan over medium heat. Bring to a simmer. Gradually ladle the hot milk mixture into the egg mixture while whisking vigorously. Then pour the whole mixture into the saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of spoon or to 170F. Do not boil. Remove from heat and stir in cheese.

  3. Add salt to taste, starting with a small pinch (seasoning will depend on saltiness of cheese). Pour custard through a fine mesh strainer into an airtight container and chill in an ice bath until temperature drops to 40F. Refrigerate overnight.

  4. Churn ice cream according to manufacturer's instructions.

Duck Duck Goat

Greeted by a girl in a pretty floral Chinese top. We said we had no reservation. No problem, cause they leave seats at the bar open for walk-ins. As, we were walking though the dining room, your eyes wonder into each of the 5 rooms that showcase Chinatown in an non tacky way that most American Chinese restaurants do. Hodgepodge, but fashionable chaos. When we sat down at the bar, which looks like your sitting outside on black patio with a lattice top, is tight in many ways. Right way as you sit. Your close to the people on either side of you and not very much room to have a feast or share things, which both involve many plates. But that all drifted away from the mind as we both were surprised to see a mutual friend bartending.

He sold us right way on the Peking duck, which neither of us ever had before. They only have so many a night and does take some time to come out. So, if you know you want that going in. I would order that right way, then look over the menu to decide what else to eat for the evening and you'll still probably get other dishes before the duck.

Hope to go back to Duck Duck Goat sooner then later. To try some noods, scallion pancake and mapo tofu that were hard to not get but got passed on since getting the duck. I'll be sitting at the bar again. But if you want a table. Best of luck. On Opentable there is nothing till August and even then it's the dreaded 10pm time. It is patio season thou too.

I got Table Tennis (vodka, carrot juice, turmeric, ginger, lemon, soda). Light, refreshing and also a little spice from the ginger. That wakens up the tastebuds. Forgot what he had. We then got wine for the rest of the evening. A bottle that the bartender paired for the duck and glasses of other to carry us though.

I got Table Tennis (vodka, carrot juice, turmeric, ginger, lemon, soda). Light, refreshing and also a little spice from the ginger. That wakens up the tastebuds. Forgot what he had. We then got wine for the rest of the evening. A bottle that the bartender paired for the duck and glasses of other to carry us though.

Started off with the Wood-Fire Duck Hearts with a sesame horseradish sauce. The hearts had a nice char to them or some like me like to say "GBD" Golden, Brown and Delicious. The tahini sauce went great with them.

Started off with the Wood-Fire Duck Hearts with a sesame horseradish sauce. The hearts had a nice char to them or some like me like to say "GBD" Golden, Brown and Delicious. The tahini sauce went great with them.

The kitchen set out the Chiu Chow Fun Gor(shrimp and peanut dumpling). One of the best dumplings I've ever had. They were so cohesive. Not like a hard filling in a wrapper with space between them that I've had a most places. Not to heavy or rich but filling. The Dim Sum stuff is also easy to share as always. 

The kitchen set out the Chiu Chow Fun Gor(shrimp and peanut dumpling). One of the best dumplings I've ever had. They were so cohesive. Not like a hard filling in a wrapper with space between them that I've had a most places. Not to heavy or rich but filling. The Dim Sum stuff is also easy to share as always. 

Seafood Fried Rice(shrimp, bass & smoked clams). The kitchen also set this out on the house. Glad they decided for us cause we weren't sure which fried rice to get. Perfect to get when getting  the rich duck. Not greasy either. But if not getting the Peking Duck, I would of gotten the fuck fried rice that comes with a soft-boil duck egg that gets me everytime. I just can't pass on a pretty yolk.

Seafood Fried Rice(shrimp, bass & smoked clams). The kitchen also set this out on the house. Glad they decided for us cause we weren't sure which fried rice to get. Perfect to get when getting  the rich duck. Not greasy either. But if not getting the Peking Duck, I would of gotten the fuck fried rice that comes with a soft-boil duck egg that gets me everytime. I just can't pass on a pretty yolk.

Heard of Shrimp Toast before. So jumped to order that. This version was cut up shrimp with mayo and herbs. But I have read where the shrimp part it made into a paste and then spread onto of toast. Like an Asian crostini.

Heard of Shrimp Toast before. So jumped to order that. This version was cut up shrimp with mayo and herbs. But I have read where the shrimp part it made into a paste and then spread onto of toast. Like an Asian crostini.

Then the Duck!

Then the Duck!

Not Pictured is the moo shu pancakes you get to make your "taco'. You get cucumber, onion, radish, sugar, salt, housemade hoisin sauce and pineapple blueberry sauce. The pineapple sauce was the highlight beside the duck. Wanted a jar to take home. But really they gave you all the right garnishes/condiments to make a tasty wrap.

Not Pictured is the moo shu pancakes you get to make your "taco'. You get cucumber, onion, radish, sugar, salt, housemade hoisin sauce and pineapple blueberry sauce. The pineapple sauce was the highlight beside the duck. Wanted a jar to take home. But really they gave you all the right garnishes/condiments to make a tasty wrap.

Almond "Tofu" with candied almonds and a black vinegar sauce. Basically almonds that were steeped in cream. Then set with gelatin. Perfect amount of sweetness.

Almond "Tofu" with candied almonds and a black vinegar sauce. Basically almonds that were steeped in cream. Then set with gelatin. Perfect amount of sweetness.

The dessert that stole the show. Blueberry Rhubarb Ice. Shaved rhubarb ice, blueberry and bullet chili sorbet, corn cereal, condensed milk, blueberries and rhubarb. Everything about this dish was perfect. Ice refreshing. Sorbet had the perfect kick to it. Sugar coated cereal had the crunch factor. Milk added a sweet dairy. Reminded me when at my Grandparent's house we would have berries with sugar and then pour whole milk on top. Berries and cream perfect. Blueberries tasted like blueberries. Some berries look pretty but then just taste like water. none of that here. The rhubarb must of been quickly cooked in syrup. They were sweet, less bitter then raw rhubarb but still had there sharp as if they hadn't been cooked. Just wanted to snack on them as if a banchan.

The dessert that stole the show. Blueberry Rhubarb Ice. Shaved rhubarb ice, blueberry and bullet chili sorbet, corn cereal, condensed milk, blueberries and rhubarb. Everything about this dish was perfect. Ice refreshing. Sorbet had the perfect kick to it. Sugar coated cereal had the crunch factor. Milk added a sweet dairy. Reminded me when at my Grandparent's house we would have berries with sugar and then pour whole milk on top. Berries and cream perfect. Blueberries tasted like blueberries. Some berries look pretty but then just taste like water. none of that here. The rhubarb must of been quickly cooked in syrup. They were sweet, less bitter then raw rhubarb but still had there sharp as if they hadn't been cooked. Just wanted to snack on them as if a banchan.

Taiwanese Pineapple Cake with cashew, soy caramel, and cashew ice cream. Tasted good but similar to the "tofu" dish. Cake and Ice cream, yes. But nuts and caramelized sugar again and not much pineapple.  The only dessert we didn't get was a cake with passionfruit, mango and dragon fruit. Wish, I would of gotten since I've never had dragon fruit before.  

Taiwanese Pineapple Cake with cashew, soy caramel, and cashew ice cream. Tasted good but similar to the "tofu" dish. Cake and Ice cream, yes. But nuts and caramelized sugar again and not much pineapple.  The only dessert we didn't get was a cake with passionfruit, mango and dragon fruit. Wish, I would of gotten since I've never had dragon fruit before.

 

Cincinnati Trip

 A couple of weeks ago I got the opportunity to go to Cincinnati, Ohio with my boyfriend for a few days. 

When we first arrived we went to Asiana Korean Restaurant. We shared seafood pajun(pancake). I got dukbokki, Surprise Surprise, but they called it rabukki cause it had ramen noodles in it. and he got jajangmyeon. Like at most Korean restaurants you get complementary banchan. At the end of meal instead of getting usual candy with your bill you get yakult. Reminds me of Fruity Pebbles in liquid yogurt form.

That night we went The Listening Loon to have some drinks. They had live music playing that night. Besides serving craft beer by the bottle or draft. They also have a "mini store"inside. About 2 shelves that has beer and I'm pretty sure wine too for purchase. Also learned I know nothing about the craft beer scene in this area. I did end up grabbing Nowhere In Particular Batch #001 a double rice IPA in a 22oz bottle. On the side of the bottle it says, "The beer you're holding is a beer that will never be made again. It is the only one of its kind and represents an ever-changing lineage meant to abolish monotony and cleat the way for audacity." Deep yo, basically grab it and drink it if you are lucky to find it. 

The next day we went to Sidewinder Coffee for some wake me up. They have a small patio in the back that has a residence rabbit living there. Was just relaxing the sun. Not giving a care about us. After coffee I went over to Casablanca Vintage which was right across the street from where we were staying. Vintage paradise. I spent almost 2 hours going though all the stuff. That night we went to Skyline Chili. One thing Cincinnati is know for. Get the Cheese Coney, which is chili hot dog with a mound of shredded cheese on top and a 3 Way, which is spaghetti noodles with there chili and a mound of shredded cheddar cheese on top again. Enough and not too much for one person to eat.

The next morning we went to Blue Jay for breakfast. Usually you get bacon, sausage or ham for your protein. But around here on most menus you'll see goetta also as a option. Intereating texture with the oats in it. The biscuits and gravy looked funny with the gravy looking like it had been spread on by an off set spatula. Hey it's a dive! That afternoon I stopped into Graeter's for ice cream. There mostly known for there chip ice creams. Got the black raspberry chip. I understood why when I took my first bite. The chips are urge, Their more like chunks. Some an inch long.

On the morning we left we checked out Happy Chicks Bakery. A vegan bakery. Got a Carrot cake cupcake, a rose and lemon cupcake which was also GF and a Chocolate cupcake. Never had vegan baked goods before. Wish I could of gotten there crossiant to try out. Totally spaced, next time I guess.

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Dukbokki

Dukbokki tops the list of my most favorite Korean dishes. Everything from the chewy texture from the rice cakes, the sweet taste from the Lap Cheong, the spicy sauce and the seafood flavor the fish cakes give off. It takes a lot longer to make at home without the high power woks like at Sujeo but was worth the wait. Also felt odd boiling the eggs in water rather then steaming them in a steamer that I also grown custom to.

INGREDIENTS

  • 1 Cup Gochujang
  • 2 tbsp Sugar
  • 1/4 Cup Rice Wine Vinegar
  • 1/4 Cup Onion, cut thinly
  •  1 Lap Cheong, cut on a bias
  • 10 pieces Fish Cakes
  • 15 Rice Cakes (soaking in water over night)
  • 1/4 Cup. Kimchi (optional)
  • 2 Hard Boiled Egg
  • Scallions, Black/White Sesame Seeds for garnish

Mix the first three ingredients in a bowl. Set aside. In a wok or cast iron skillet cook the onion, lap cheong and fishcake with about 3 tablespoon of canola oil till the edges start to brown over mid heat. Then add in the rice cakes, kimchi and sauce mixture. Once that is all in add enough water or even better anchovy or pork stock to almost cover it all. Turn to high heat. Stir it occasionally. Dont want the bottom to stick. Your trying to reduce the liquid but you can have it runny or thick as a paste if you want. You just got to get the rice cakes tender enough the you can easily cut with a side of a spoon. You also will need to season it with salt, sugar and if you want extra heat, Korean red chill flakes to taste. Once the liquid is reduce to your liking and the rice cakes cooked. Serve it immediately. Garnish with the boiled egg (you can also just crush it and stir it in at the end), scallion and sesame seeds. Serves 2.

Back At It

    So as you can tell by the title I'm back to blogging! Been way too long since my last post. Basically began working way more, a boyfriend happened and had to make a new daily routine for myself and blogging got let out.

    But any who, I'm back at it and not just blogging. Also been cooking more at home. Seemed fitting to the title to start off with this as my first post. Feels good to cook together with my love one. Since we no longer work in a professional kitchen together for now. Below is just some of the meals that we have cooked together.

Beef stroganoff. I know that beef looks gross just sitting on top, but we aren't trying to win on plating at home. It was originally a beef sandwich filling at my grandpa's funeral a few months back. It's been sitting in the freezer since then. We defrosted it and cooked it again with red wine, onion, garlic and ginger.

Beef stroganoff. I know that beef looks gross just sitting on top, but we aren't trying to win on plating at home. It was originally a beef sandwich filling at my grandpa's funeral a few months back. It's been sitting in the freezer since then. We defrosted it and cooked it again with red wine, onion, garlic and ginger.

Yes, we like to eat with chopstick whenever we can. This meal was grilled cheddar and beef sandwiches and a chop salad that is dressed with homemade green onion aioli.

Yes, we like to eat with chopstick whenever we can. This meal was grilled cheddar and beef sandwiches and a chop salad that is dressed with homemade green onion aioli.

Congee made with leftover takeout rice, pork stock, onion and lap cheong (Chinese sausage). Garnished with steamed bok choy, radish, cured duck egg, shishito pepper and thai chili sauce.

Congee made with leftover takeout rice, pork stock, onion and lap cheong (Chinese sausage). Garnished with steamed bok choy, radish, cured duck egg, shishito pepper and thai chili sauce.

Egg in a hole, potato hash that was made with shishitos, onion, and bacon fat. Ketchup is fizzled on top of course. 

Egg in a hole, potato hash that was made with shishitos, onion, and bacon fat. Ketchup is fizzled on top of course.