Ben and Jerry Finally “Flipped Out”

I know if posted a lot of ice cream related post recently but its summer and ice cream is just sooo good! well then, Ben and Jerry’s just revealed its new concept called flipped out. Flipped out is a new type of ice cream dessert served upside-down. The gimmick starts with fudge melting down  while the ice cream stays in tact. Each bite contains chunks of flavor combonations that have not been avalable yet. Flipped out comes in vannilla fudge brownie,penut butter chocolate, and chocolate chip cookie dough.

Flipped Out

Superior Pasta

Last Sunday i was eating lunch in Philadelphia’s italian market. As i left left lunch i strolled into Superior Pasta Co.  

Since 1945, Superior has been making their famous ravioli, over the years the ravioli’s have been stuffed with all different kind of cheeses, vegetables, meats and fish.

After speaking with Joey (The manager/Owner) he said they are willing to make customers special request on ravioli fillings which enticed me. In addition,  to great ravioli they have great sauces, manicotti, fresh cut pasta and home dinners. I highly recommend the pesto ravioli along with the Marinara gravies.

Superior delivers all over Superior Pasta

Not Ice cream

I just found this Gelato and sorbet producer that not only has a cool and trendy packaging but claims to have the taste to back it up.  The company imports raw ingredients from around the world to make their  special recipes. More over, they use hormone free milk, sugar (not corn syrup),fresh fruits and nuts strait from the growers, Callebaut chocolate from belgium, vanilla beans from New Guinea, coconuts from the Philippines and dulce de leche from Argentina. After listing all these amazing ingredients i recommend you try it out and let me know what you think.  

you can order it online at  Talenti Gelato e Sorbetto

New Concept By Haagen-dazs

Haagen-dazs just released a new concept called Five. Five is an all-natural ice cream made with only five ingredients. This is supposed to have a pure and balanced taste. Moreover, Haagen-Dazs claims that this product is less fat.

As of now there are only seven flavors available: Mint, Ginger, Coffee, Vanilla Bean, Passion Fruit, Brown Sugar, and Milk Chocolate

Also, this product is not available at every Haagen- Dazs distributor

Haagen-Dazs Five

Art and Food

I recently received an email that contained some neat ways of presenting food. Enjoy!

St. Germain

Recently had a coktail of St. Germain (a deliciously light, florally sweet and refreshing liqueur of elderflower). They have some good looking recipes on their site:

St. Germain

note: the bottle is also quite elegant in its own right:

Scream for Ice Cream

This past July 4^th I went to Columbus Ohio. During my trip I asked around what are the best foods of Columbus Ohio. The most popular answer was Graeters ice cream, specifically the black raspberry chip flavor. Despite for a great black raspberry flavor the chocolate chips were incredible! They had a chewy texture with a rich milky flavor that until that point I had never encountered.

Graeters Website

Cooking Tech

Kohler has introduced the Crevasse rinsing sink, which integrates a garbage disposal function at the touch of a button.

According to Kohler, a built-in silicon baffle significantly allows hands-free operation while significantly improves the amount of waste sent down the drain. Besides, watching floating objects drift down the drain might actually have a calming effect.

KOHLER

Marshmallow Layer Cake

Assembly and Timing Silver dragées for decoration *(Optional)

1. First bake the cakes. While the cake is cooling, make the icing.

2. If the cake is domed on top, cut off any excess so that it is flat.

3. Place one cake on the cake server or cake board. Add roughly 1/3 of the icing to the top of this layer and distribute it evenly. Add the top layer ad press slightly to ensure that it is in place. Ice the top and sides of the cake with the remaining icing. For a nice, celebratory touch, sprinkle the top of the cake with silver dragées.

4. The cake may be refrigerated overnight.

Butter Cake

3 1/4 cups	Cake flour
1 tablespoon	Baking powder
3/4 teaspoon	Salt
1 3/4 cups	Milk
1 tablespoon	Vanilla extract
16 tablespoons (2 sticks)	Unsalted butter
2 cups	Sugar
4	Eggs

1. Preheat oven to 350° F grease two 9-inche round cake pans and dust with some flour.

2. Sift together the flour, the baking powder and the salt; set aside.

3. In a small bowl, stir together the milk and vanilla; set aside.

4. Using an electric mixer, cream the butter on medium speed until creamy and smooth, approximately 2 minutes.

5. Add the sugar to the butter and cream for another 5 minutes

6. Slowly add the eggs one at a time, mixing well between additions.

7. Slow the mixer and gradually add the flour mixture, alternating with the milk and vanilla; mix just until incorporated.

8. Divide the batter between the two pans and bake for approximately 25 minutes, or until an inserted toothpick comes out clean. Let the cakes cool for at least 15 minutes before removing from the pans to cool completely.

Marshmallow Coconut Icing

5	Large egg whites
1 2/3 cups	Sugar
2 tablespoons	Cold water
1 ½ cups	Light corn syrup
1/8 teaspoon	Cream of tartar
2 teaspoons	Vanilla extract
2 to 3 cups	Coconut, flaked and sweetened

1. Combine the egg whites, sugar, water, and corn syrup in the bowl of an electric mixer.

2. Set this bowl over a bit of boiling water and whisk the mixture until the sugar is completely absorbed and it is not gritty when rubbed between two fingers.

3. Remove the bowl from the heat and add the cream of tartar. Start to beat the mixture on medium speed and quickly increase to high. Let the icing beat on high speed for approximately 10 minutes.

4. Add the vanilla extract and use right away.

Filling

3/4	Cup sugar
1 cup	Sour cream
4 tablespoons	Milk
1/2 cup	Flaked, sweetened coconut

1. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended.

2. Add first cake layer onto pedestal.

3. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked.

4. Spread a third of filling mixture on cake layer.

5. Top with second layer, repeat process. Top with last layer and repeat process again.

Creamy Spaetzle/Pasta Sauce

Last night i made some spaetzle but did not have any meat or gravy to top it off with so i made it like this.

2-3 table spoons	Butter
1-2 cloves	Garlic
2 table spoons	Sage
¾ of a cup	Heavy cream
2-3 cups	Spaetzle or pasta

1.      Melt the butter in a sauce pan.

2.      Once melted add garlic and sage stir for a minute or two.

3.      Once the spaeztle or pasta is ready add it along with the cream to the saucepan with butter, sage and garlic. Stir until the mixture is thick.

4.      Add salt and pepper to taste and enjoy!!