Ice Cream Class JJC Spring 2021 Recipes

Ice Cream - No Churn Recipe

Ingredients:

• One 14 ounce can of sweetened condensed milk, chilled

• 2 teaspoons vanilla extract or vanilla bean paste

• Pinch of iodized salt

• 2 cups heavy cream, chilled

Mix In Options:

Crushed cookies, chocolate chips, lemon curd or jam swirl, crushed cereal, chopped nuts, crushed candies, bacon, almost anything!

Instructions:

1. Whisk together the condensed milk, vanilla, and salt in a large bowl, set aside.

2. Whip the cream until stiff peaks form. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a pan, mold, or paper cups, freeze, uncovered, until thick and creamy like soft serve ice cream.

3. If any mix ins are desired, stir them in at this point with a spoon, then continue to freeze, uncovered, until solid and scoopable.

Ice cream for an ice cream maker:

Vanilla ice cream (for ice cream maker)

Ingredients:

1 cup milk

1 cup heavy cream

¼ cup sugar

¼ cup sugar

½ cup egg yolks

1 vanilla bean

1 g xanthan gum

Instructions:

Combine milk, cream, and one of the sugars in a heavy sauce pot and bring to a simmer. Combine the remaining sugar and yolks. Add heated milk into the yolks to temper. Return to heat and cook to 180F degrees. Blend with an immersion blender to make sure the consistency of the ice cream is smooth and creamy. Cool overnight or in an ice bath, add to ice cream machine.

These recipes are meant to inspire creativity and a comfortable vibe in the kitchen. They are forgiving recipes that highlight common ingredients that you likely already have at home in your fridge or pantry. Don't have one of the ingredients in one of these recipes that you want to make? No worries! There's probably a decent substitute in your kitchen already. Think about what role the ingredient plays in the recipe (sweet, sour, salty, acidic, etc), and what could work in its place. Want to make an adjustment to fit the taste buds of your family better? Do it! As long as a basic understanding of how ingredients work together is paired with a basic understanding of how to manage heat and temperature control, the results are deliciously unending!

Make one of these recipes at home? Take a picture and share it on social media! Tag @FlourchildstuffLLC or use #flourchildstuffllc, show us the flours you have blooming in your kitchen!

*A big thank you to Chef Bucci and Chef Andy for teaching these recipes, methods, and techniques at JJC. I truly learned that a proper foundation of fundamentals of cooking can take you anywhere you want to go.

Pierogi Class JJC Spring 2021 Recipes

Classic Potato & Cheese Pierogi

Ingredients

Dough

• 2 cups (241g) unbleached ap flour

• 1/2 teaspoon salt

• 1 large egg

• 1/2 cup (113g) sour cream

• 4 tablespoons (57g) butter, room temperature

Filling

• 1 cup (227g) warm mashed potatoes

• 1 cup (113g) sharp cheddar cheese, shredded

To finish

• 4 tablespoons (57g) butter, cold

• 2 large (156g) shallots, diced; or one medium (156g) onion, sliced

• Bacon, sliced and rendered

Instructions

1. To make the dough: Mix together the flour and salt. Add the egg to the flour and combine. The dough will be quite clumpy at this stage.

2. Work in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball.

3. Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist.

4. Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes, or up to 48 hours.

5. To make the filling: Combine the warm mashed potato and cheese. Stir and mash until the cheese is melted and the filling is cool to the touch. Taste and adjust the seasonings with salt and pepper.

6. To fill the pierogi: Roll half the dough 1/8" thick. Use a 2" round cutter to cut circles of dough. Repeat with the other half of the dough. Save the scraps; these can be snipped into small pieces and added to simmering soups. ROLL THESE CIRCLES INDIVIDUALLY AGAIN. They should almost double in size and be thin. This is key to good pierogi.

7. Place 1 1/2 teaspoons of filling on each round of dough. Gently fold the dough over, forming a pocket around the filling. Pinch the edges of the pierogi to seal, then seal again with the tines of a fork.

8. At this point the pierogi can be frozen for up to 4 weeks, or refrigerated overnight, or cooked in a large stockpot of boiling salted water. Only cook about 10 pierogi at a time, so that they have room to float without sticking. When the pierogi float, they're done. The time will vary depending on if they're fresh or frozen.

9. Sauté the shallots or onion in the butter and bacon fat in a large skillet until the onion begins to brown. Add the drained pierogi and cook until browned and crisped. Serve hot with additional sour cream, applesauce, or other condiments. Top with crispy bacon.

Fried Apple Pierogi:

Dough

• 2 cups (241g) unbleached ap flour

• 1/2 teaspoon salt

• 1 large egg

• 1/2 cup (113g) sour cream

• 4 tablespoons (57g) butter, room temperature

Topping:

Medium sized bowl of cinnamon sugar to toss finished pierogi in

Sweet glaze (powdered sugar and milk until it's a drizzle-able consistency)

Sweet bacon (bacon covered in brown sugar and rendered in the oven until crispy)

Apple Pierogi Filling:

• 2 tablespoon unsalted butter

• 1 medium crisp apple, small/medium dice

• 2 tablespoons packed light brown sugar, or more to taste depending on the apple

• 1 tsp vanilla extract

• 1 tsp (cinnamon, ginger, allspice, etc)

• kosher salt, to taste

• Cook on low/medium heat until apples are slightly tender and liquid is reduced to a thick syrup. If there's too much liquid in the pan and the apples are already tender, remove apples and reduce liquid until desired consistency, then reintroduce apples. This keeps them from overcooking.

1. To fill the pierogi: Roll half the dough 1/8" thick. Use a 2" round cutter to cut circles of dough. Repeat with the other half of the dough. Save the scraps; these can be snipped into small pieces and added to simmering soups. ROLL THESE CIRCLES INDIVIDUALLY AGAIN. They should almost double in size and be thin. This is key to good pierogi.

2. Place 1 1/2 teaspoons of filling on each round of dough. Gently fold the dough over, forming a pocket around the filling. Pinch the edges of the pierogi to seal, then seal again with the tines of a fork.

3. At this point the pierogi can be frozen for up to 4 weeks, or refrigerated overnight, or cooked in a large stockpot of vegetable or canola oil that is 375 degrees until they are golden brown on both sides. The pierogi have a tendency to lean more on one side than the other while frying, so using a large heat proof spoon or tongs, turn them occasionally so they brown evenly on both sides while frying.

4. Remove with a spider or tongs and drain as much oil as possible off while still over the pot of oil. Then, directly transfer to a bowl of cinnamon sugar to toss in. This must be done while the oil on the pierogi is still wet/hot so the sugar sticks. Serve immediately, enjoy!

These recipes are meant to inspire creativity and a comfortable vibe in the kitchen. They are forgiving recipes that highlight common ingredients that you likely already have at home in your fridge or pantry. Don't have one of the ingredients in one of these recipes that you want to make? No worries! There's probably a decent substitute in your kitchen already. Think about what role the ingredient plays in the recipe (sweet, sour, salty, acidic, etc), and what could work in its place. Want to make an adjustment to fit the taste buds of your family better? Do it! As long as a basic understanding of how ingredients work together is paired with a basic understanding of how to manage heat and temperature control, the results are deliciously unending!

Make one of these recipes at home? Take a picture and share it on social media! Tag @FlourchildstuffLLC or use #flourchildstuffllc, show us the flours you have blooming in your kitchen!

*A big thank you to Chef Bucci for teaching these recipes, methods, and techniques at JJC. I truly learned that a proper foundation of fundamentals of cooking can take you anywhere you want to go.

*Also a big thank you to my family that have been making pierogi forever, carrying those traditions and memories through every holiday and gathering. This is where the magic of food really is, if you ask me.

Veggie Gnocchi Class JJC Spring 2021 Recipes

Veggies never looked so good! These gnocchi recipes are NOT gluten free, but they do have a heavy focus on veggies! From the veggie gnocchi class at Joliet Junior College last spring in cased you missed it, here are pumpkin potato gnocchi and spinach Parisienne gnocchi!

Pumpkin potato gnocchi served with brown butter, parmesan Reggiano, sage and dried cranberries.

Pumpkin Gnocchi

8 oz pumpkin puree

1 lb russet potato

1 egg

TT nutmeg

TT salt and white pepper

½ c cornstarch

1 c bread flour

1 tsp sage chiffonade

2 Tb butter

Parmesan as needed

Instructions:

1. Dry out pumpkin slowly in a small saute pan over low heat until volume has reduced by half and puree is very thick. Measure out 4 oz of thick puree.

2. Prick potato with a knife and bake on kosher salt until tender. Peel and place through a ricer and let steam to evaporate moisture. Measure 8 oz of potatoes.

3. Combine potato and pumpkin. Mix flour with cornstarch.

4. Spread out pumpkin and potato on a clean table to cool slightly and add egg yolks, nutmeg, salt, pepper, and ½ of the flour mixture. Add additional flour if necessary.

5. Work to form smooth but soft dough, do not over work.

6. Shape gnocchi, cook in lightly simmering water.

7. Once they float, cook for approximately 2 minutes, remove and chill immediately.

8. Saute in whole butter until light brown with 1 tsp chiffonade sage.

9. Grated parmesan garnish

Spinach Parisienne gnocchi made with reduced spinach juice to intensify the flavor and color, served with a chicken "press," sauteed spinach, chicken jus, fried shallots, and a fresh carrot salad.

Parisienne Gnocchi

4 oz water ** can use things other than water - ANY FLAVORFUL LIQUID (corn milk, beet juice, spinach juice, can add vegetable powder and rehydrate it with water in the same ratio, etc) Keep in mind that different liquids have different viscosities. This means that slight adjustments (like adding a little more flour or adding one less egg) is something that might be necessary depending on the liquid you choose.

2 oz butter

¼ tsp salt

Black pepper to taste

3.5 oz ap flour

2 eggs

Salt, pepper, herb, parmesan, citrus zest, horseradish, mustard, etc

Instructions:

1. Bring butter, sugar, salt, and water (or any flavorful liquid) to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour. Return to heat, cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes.

2. Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a time, until batter is thick and tacky. When the mixer is on, you should be able to see "spider legs" from the dough forming around the paddle as it mixes. It will also make a certain "slapping" sound when mixing when the consistency is right. This is the trickiest part of the recipe, and might take some refining as different varieties are created. Ultimately, the end goal is to pipe the dough into simmering water, cutting with a pairing knife directly into the water. If the dough is too wet, it will drip out of the bag. If it's too stiff, it won't pipe out of the bag and be cut into the water easily, and will also taste extremely dense/gummy in texture.

3. When piping into simmering water, do so in small batches for about 1-2 minutes per batch. This will depend on the size of the gnocchi that are cut into the water. Use a small strainer or spider to remove the gnocchi from the water, and place them on a sheet tray that is lined with plastic wrap and sprayed with nonstick spray. Continue the piping/cutting in, cooking, and placing on the tray, then store COVERED WITH PLASTIC WRAP WELL in the fridge for 2-3 days.

4. To serve, saute over medium heat in a little canola oil until some good color is developed on the gnocchi, then add butter, herbs, other aromatics, and continue to saute until they're golden brown and the butter is browned. Enjoy!

These recipes are meant to inspire creativity and a comfortable vibe in the kitchen. They are forgiving recipes that highlight common ingredients that you likely already have at home in your fridge or pantry. Don't have one of the ingredients in one of these recipes that you want to make? No worries! There's probably a decent substitute in your kitchen already. Think about what role the ingredient plays in the recipe (sweet, sour, salty, acidic, etc), and what could work in its place. Want to make an adjustment to fit the taste buds of your family better? Do it! As long as a basic understanding of how ingredients work together is paired with a basic understanding of how to manage heat and temperature control, the results are deliciously unending!

Make one of these recipes at home? Take a picture and share it on social media! Tag @FlourchildstuffLLC or use #flourchildstuffllc, show us the flours you have blooming in your kitchen!

*A big thank you to Chef Bucci for teaching these recipes, methods, and techniques at JJC. I truly learned that a proper foundation of fundamentals of cooking can take you anywhere you want to go.