Cardamom-Ginger Gelato

Again, it has been a while. Lately I have taken a turn towards a wider variety of food in the kitchen, including pickling, Kombucha, and here, perhaps the best of all - ice cream! I got an ice cream maker a month or so back, and have been experimenting. Here is the latest of my experiments with this wonderful machine:

Cardamom-Ginger Gelato (makes roughly 2 pints)

3 ½ cups whole milk

1 ½ cups heavy cream

6 egg yolks

1 cup sugar

2-3 tablespoons ground cardamom

4 large chunks crystalized ginger, chopped into small pieces

1.    Divide milk into two halves, and heat each half on medium heat in separate small and medium saucepans, stirring regularly.
2.    To milk in small saucepan, add cardamom. To milk in medium saucepan, add ½ cup heavy cream.
3.    In medium bowl, combine sugar and egg yolks and whisk until pale yellow mixture forms.
4.    Slowly add warm milk from medium saucepan to egg mixture, stirring constantly to form a thin custard.
5.    Return custard to medium saucepan on medium heat, and stir in milk-cardamom mixture. Heat to 180 degrees, then return to mixing bowl, cover, and refrigerate for at least 5 hours.
6.       Slowly transfer mixture to ice cream maker. Run for 15 minutes, then gradually add ginger chunks, and continue to run ice cream maker for approximately 5 minutes until near desired consistency. Transfer to containers for freezer storage, or serve immediately.

Garlic Shrimp and Spicy Cheesy Grits

It's been so long since my last post, it's time to finally make my way back onto here with what is perhaps the best dish I make. I first discovered "shrimp and grits" in Savannah, GA, and was hooked! There are several different sauce bases, but I have always been a fan of the classic butter sauce. Here is my twist on the recipe, adding both cheese and a bit of heat to the Southern classic:

Spicy Cheesy Grits (serves 2)

2 cups half and half (or milk)
1/2 cup grits
6 ounces cheddar cheese, cubed
1 teaspoon cayenne pepper (adjust to spice preference)

(May follow package instructions)
1. In medium saucepan, heat 2 cups half and half to a gentle boil.
2. Slowly stir in grits with wire whisk until smooth.
3. Reduce to low heat, cover, and continue to cook for 2-3 minutes, stirring occasionally.
4. Uncover and gradually add cheese cubes and cayenne pepper, stirring rigorously until cheese is melted.
5. Heat to desired consistency (I prefer my grits slightly thickened), and cover until ready to serve.


Garlic Shrimp

15 large, raw tail-on shrimp
2 tablespoon olive oil
2 tablespoon butter
3-4 cloves garlic, finely diced
1/2 yellow onion, finely diced
1 teaspoon lemon juice

1. While cooking grits, melt butter and oil in skillet over medium heat. Add garlic and onion and saute 3-5 minutes.
2. Stir in shrimp and lemon juice. Saute shrimp until pink throughout.
3. Serve grits in shallow bowl or on plate. Pour shrimp mixture over grits.