Big Piggy Belly: ice cream

Friday, January 3, 2014

Liquid Nitrogen Ice Cream...Whaaaat??!!

Today, I went to LA to meet up my friend to receive a painting I requested. (Great prints my friend and her friend sells! Salt and Light Prints) The painting was great! Exactly what I had asked for :) We met up after lunch so we decided to go get dessert! We went to this cafe where they sold liquid nitrogen ice cream! The first liquid nitrogen ice cream I tried was in Redlands, CA @ A La Minute! This one, was really tasty and sweet! It was very creamy and perfect! If you are ever in Koreatown in LA, this place is a MUST! It's where the CGV movie theater is and it's called Chocolate Chair! Yelp it, google it, whatever it! I had the strawberry ice cream and my friend had the pistachio ice cream! They were both delicious, not too sweet (not big on sweets), and it was super creamy. It's a must!

Strawberry Liquid Nitrogen Ice Cream

It's been a great winter break for me.. got to spend time with family, friends, and my love :) But 2 more days and I start my fieldwork at a Pediatric Occupational Therapy Clinic! I am very excited and scared at the same time!! Wish me luck and hope for the best!

-Ms. Piggy.

Tuesday, September 27, 2011

Week 5 into Cooking Class!

Hi guys!

It's already week 5 into my cooking class and I am enjoying it more than ever! Food has always been my favorite thing in life! I love trying new things and this class is definitely giving me the chance to try lots and lots of variety of food!

This week, our group made the Poblano Potato Gratin! We made so many different type of food from different cuisine such as Mexican, American, Italian, Etc.

Here is the recipe and directions for the Poblano Potato Gratin! If you guys want the recipes for the other food we made in class, leave a comment or email me and I will gladly post them up! :)

POBLANO POTATO GRATIN

INGREDIENTS:
3 lbs Fresh Poblano Chile
2 lbs Onions, cut lengthwise into 1/4" strips
2 Tbs Vegetable Oil
6 lbs Yukon gold potatoes
3 Cups Heavy cream
1.5 cups Milk

DIRECTIONS:

1) Preheat oven to 400° F with rack in the middle.

2) Roast chiles on their sides on racks of gas burners on high, turning with
tongs, until skins are blackened all over, about 10 minutes. Immediately
transfer to a bowl and let stand, covered tightly with plastic wrap, about 10
minutes.

3) When chiles are cool enough handle, peel or rub off skin. Slit chiles
lengthwise, then stem, seed, and devein. Cut lengthwise into thin strips.

4) Cook onions in oil as needed in skillet over-medium-low heat, stirring
occasionally, season with salt, and cook until golden, about 8 minutes.

5) Stir in chiles and remove “rajas” from heat.(Rajas = roasted julienne onion and chile) Reserve 1 cup of rajas for topping.

6) Then, generously butter a 3-quart baking dish.

7) Peel potatoes, then cut crosswise into 1/16 inch thick slices with slicer.
Transfer to a small heavy pot. Add cream, milk, and 1 teaspoon salt and
bring just to a boil over medium heat, stirring occasionally (liquid will
thicken). Stir in rajas, then pour mixture evenly into baking dish. Sprinkle
reserved 1 cup of rajas on top.

8) Bake until potatoes are tender, 45 minutes to 1 hour. Let stand 15 minutes
before serving.

Here are the pictures of the food we made!

Enjoy!

I.C.A.
Ms. Piggy.