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No-Churn Mascarpone Ice Cream Recipe | Serious Eats
This simple riff on our No-Churn Vanilla Ice Cream leans on mascarpone for its complex dairy flavor and velvety texture. Pair it with fresh fruit, or douse each scoop with a shot of espresso for an affogato with a tiramisu-like vibe.
recipe  sweets  ices  dairy  mascarpone  eggs  vegetarian  equipment:stand-mixer 
yesterday by nyx
No-Churn Chocolate Ice Cream Recipe | Serious Eats
Unlike no-churn recipes based on sweetened condensed milk, this chocolate ice cream starts with whole eggs, cooked briefly over a water bath. This gives the finished ice cream a rich, custard-like quality, along with a light and airy consistency.

The chocolate flavor here comes from cocoa powder alone, so reach for the good stuff; see the note at the bottom of the recipe for specifics and links to our recommendations. Try Dutch-process cocoa styles for a deep, dark chocolate flavor and color, or use a natural cocoa for a lighter color and fruitier profile.
recipe  sweets  ices  dairy  chocolate  eggs  equipment:stand-mixer  vegetarian 
yesterday by nyx
No-Bake Lemon Custards With Strawberries Recipe - NYT Cooking
2 cups heavy cream
⅔ cup granulated sugar
2 teaspoons finely grated lemon zest (from 1 to 2 lemons)
Pinch of fine sea salt
⅓ cup fresh lemon juice (from 2 to 3 lemons)
1 cup sliced strawberries
1 to 2 teaspoons granulated sugar
Freshly ground black pepper, for serving
Nutritional Information
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In a medium saucepan, combine cream, sugar, lemon zest and salt over medium-high heat. Bring to simmer, stirring frequently to dissolve sugar. Simmer vigorously until mixture thickens slightly, about 4 to 5 minutes.
Remove from heat and stir in lemon juice. Let sit until mixture has cooled slightly and a skin forms on top, about 20 minutes.
Stir mixture, then strain through fine-mesh strainer into a measuring cup with a spout; discard zest. Pour mixture evenly into six 6-ounce ramekins or small bowls.
Refrigerate, uncovered, until set, at least 3 hours.
As the custards chill, prepare the strawberry topping: Toss strawberries and sugar in a small mixing bowl. Let fruit macerate at room temperature for 30 minutes to 1 hour, until the sugar is dissolved.
To serve, top each lemon custard with some strawberry topping and grind black pepper on top.
recipe  berries  dessert  dairy 
13 days ago by bombdust
One-Bowl Chocolate Cake

Unsalted butter, softened, for pans
3/4 cup unsweetened Dutch cocoa powder, plus more for pans
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup low-fat buttermilk
3/4 cup warm water
3 tablespoons safflower oil
1 teaspoon pure vanilla extract
Chocolate Frosting for One-Bowl Chocolate Cake


1. Preheat oven to 350 degrees. Butter two 8-inch round cake pans (2 inches deep); dust with cocoa. Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, about 3 minutes.
2. Divide batter between pans. Bake until set and a toothpick inserted into the centers comes out clean, about 35 minutes. Let cool for 15 minutes. Turn out from pans. Transfer, faceup, to wire racks. Let cool completely.
3. Spread 2 cups chocolate frosting onto top of 1 cooled layer. Top with remaining layer; frost top and sides with remaining 2 cups frosting.

Chocolate Frosting for One-Bowl Chocolate Cake


2 1/4 cups confectioners' sugar
1/4 cup unsweetened cocoa powder
Pinch of salt
6 ounces cream cheese, room temperature
1 1/2 sticks unsalted butter, softened
9 ounces bittersweet chocolate, melted and cooled slightly
3/4 cup creme fraiche, or sour cream



Sift together sugar, cocoa, and salt.

Beat cream cheese and butter with a mixer on medium-high speed until smooth. Reduce speed to medium-low; gradually add sugar-cocoa mixture, and beat until combined. Pour in chocolate in a slow, steady stream. Add creme fraiche; beat until combined.
recipe  baking  buttermilk  cake  chocolate  dairy 
29 days ago by bombdust
EU ignoring climate crisis with livestock farm subsidies, campaigners warn | Environment | The Guardian
The thinktank Rise Foundation has said Europe’s meat and dairy production would need to halve by 2050 to meet global targets for reducing climate emissions.
CAP  EU  agriculture  Klimakatastrophe  European  Union  CO2  methane  meat  dairy  lobby  vested  interest  MEP 
4 weeks ago by asterisk2a
Ricotta Dumplings With Buttered Peas and Asparagus Recipe - NYT Cooking
2 cups whole-milk ricotta
2 large eggs
Kosher salt and black pepper
¾ cup all-purpose flour
4 tablespoons unsalted butter
2 tablespoons olive oil, plus more for serving
1 large leek, white and light green parts only, thinly sliced
1 bunch asparagus, woody ends removed, cut into 2-inch pieces
2 cups shelled fresh or frozen peas
3 cups pea shoots or leaves, thick stems removed
¼ cup parsley or mint leaves, for serving
Parmesan or pecorino, for serving

Nutritional Information

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Bring a large pot of salted water to a boil.
Combine ricotta and eggs in a large bowl. Season with salt and pepper and, using a large wooden or metal spoon, gently mix in the flour, taking care not to overmix (which could result in tough dumplings).
Meanwhile, heat butter and 2 tablespoons olive oil in a large skillet over medium-high. Add leeks and season with salt and pepper. Cook, stirring occasionally, until leeks have softened completely and are starting to pick up some color, 5 to 8 minutes.
Add asparagus and peas to the skillet and season with salt and pepper. Cook, tossing occasionally, until asparagus is just tender and bright green, 2 to 4 minutes, depending on its thickness. Remove from heat while you cook the dumplings.
When the water is at a nice steady boil, drop the ricotta mixture into the pot by the heaping spoonful. (The dumplings will expand in the water, so make them slightly smaller than you’d like them to end up.) Be careful not to crowd the pot; cook the dumplings in batches if need be.
Once the dumplings rise to the top, let them boil until cooked through, 4 to 5 minutes. (You can always pull one out and cut it in half to test its doneness; the texture will go from dense and doughy to light and pillowy.)
As the dumplings finish cooking, use a slotted spoon to transfer them to the skillet with the peas and asparagus. Once they’re all in there, give everything a quick toss over medium heat just to evenly coat the dumplings in the buttery sauce. Add pea shoots and toss just to wilt slightly.
Transfer to a large serving bowl or platter and top with parsley, cheese and more olive oil, if you like.
recipe  dairy  cheese  peas  asparagus 
6 weeks ago by bombdust
Food-Processor Pistachio Cake With Raspberry Cream Recipe on Food52
A pistachio riff on David Lebovitz’s almond cake, one of my favorite cakes ever, with a raspberry-rippled whipped cream inspired by Nigel Slater’s Genius toast. This cake is buttery, nutty, and incredibly moist—confident enough to have with nothing but hot coffee, but adaptable enough to drape with chocolate ganache or rework into a layer cake with your favorite buttercream.
recipe  bakedgoods  cake  nuts  dairy  eggs  fruit  vegetarian  equipment:food-processor  equipment:electric-mixer  pan-size:10-cake 
7 weeks ago by nyx
Journey mapping as a tool to transform patient experience | AMS Insights
Example: legacy qualitative market research relies on few participants for interviews, diary studies & surveys: #agile #digital #ethnography improves research design by evaluating much more patient experiences
patient  customer  experience  marketing  survey  dairy  interview  traditional  healthcare  research  primary  journey  map  qualitative  knee  surgery 
10 weeks ago by csrollyson
Vito's Shrimp Scampi Recipe on Food52
Quartered for one person:

1 garlic clove, chopped
1T white wine
1/2C cream
7g butter
2T lemon juice
113g jumbo shrimp
1/2 tomato
113g linguine
2T Parm
2T basil
recipe  italian  american  pasta  shellfish  dairy  cheese  made-it 
11 weeks ago by nyx

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