Our Class For Aim Healthy U!

We're so exicted to announce our new class with Aim Healthy U! It's all about SHORTCUT COOKING. We've partnered with the folks at Clean Eating Magazine and at Vegetarian Times and we promise to get you in and out of the kitchen faster while cooking delicious, clean meals. Click this link for the course. And put in the discount code of MARK50 to get fifty dollars off the enrollment fee. We'll be with you every step of the way: in the videos as well as in Q & As online. We can't wait to meet you! Let's get cooking.

OUR CRAFTSY CLASSES

 

Bruce's first knitting class! It's all about a combination technique for purling in Continental knitting that will get you knitting faster than you can believe. Here's a coupon to take the class at less than $15. You can't beat that!  


We're so proud of our pressure-cooker class, one of the most popular classes on craftsy. To get a 50% discount on the cost of the class, click here. Bruce works with a stovetop cooker; Mark, with an electric one. Along the way, they make incredible meals: glorious chicken soup, a crazy-cheesy casserole (in 5 minutes!), an Italian-inspired stew, and even (yes) cheesecake.

To get a discount on Bruce's Craftsy cooking class, click here. And you'll learn how to be a better cook in 7 simple lessons. He covers the differences between low temperature and high temperature roasting, stove top and oven braising, as well as pan frying, sauteeing and making amazing pan sauces. The recipes along the way include a Southwestern Braised Brisket and Skillet Rib Eye Steaks with a buttery chipotle tomato sauce.

THE GREAT BIG PRESSURE COOKER BOOK

Our newest. 500 recipes. Every one, for calibrated for both stovetop and electric machines. Multiple sell-outs on QVC. Lots of recipes, lots of fun.

Get it from

amazon

Barnes and Noble

or independent booksellers.

Turbo Blender Dessert Revolution!

You bought that high-RPM, high-horsepower blender for more than smoothies. You just didn't know it. We're about to revolutionize the way you make brownies, chocolate pudding, quick breads, pancakes, waffles, even layer cakes--most of the time without dirtying another bowl and sometimes (when it comes to custards and such) without ever turning on the oven or the stove. Click on the pic to join our revolution!

 

Vegetarian Dinner Parties WINNER OF THE 2015 IACP PEOPLE'S CHOICE AWARD!

Join us as we explore the culinary possibilities of vegetables without any health or ethical claims. (Although if you're a vegetarian, we've got your back! Over half the recipes are vegan, to boot.) Go ahead. You want to throw a dinner party. And you want to see these recipes. They're some of the best we've ever crafted.

Barnes & Noble

amazon

Oblong Books in Millerton, NY (one of our local stores)

Book Loft in Great Barrington, MA (another local store)

Join Us!

We want to cook for you! And it can happen. Please join us at one of these fun events.

We're leading a hands-on curry class at the Hillsdale General Store on Saturday, 11/4. Click here for more information. 

And get this. We've recorded a full class on shortcut cooking for Aim Healthy U! You can cook along with us. We're there to answer questions. We've got a zillion shortcut tips. I mean, you need this. Here's a link to get you registered in the class! Use the DISCOUNT CODE BRUCE50 to take fifty bucks off the price of the class.

THE GREAT AMERICAN SLOW COOKER BOOK

Do you know why you're not using your slow cooker enough? Because up to two-thirds of the recipes in any given book aren't written for your model size! But we took care of that. With over 500 recipes, we've written a book that sizes out every one for almost every size of machine. And it's not just math. We've done the testing and worked out the ratios. You gotta see it to believe it.

amazon

barnes and noble

or independent booksellers.

Our Whole Grains Book

We move whole grains to the center of the plate! Experience whole grains, not as nutritional wonders, but as culinary superstars. Click on one of the links below to buy the book:

amazon.com

barnes&noble

independent booksellers

Tweet Up!
Search Our Site
Email Us!
This form does not yet contain any fields.
    A FULL LIST OF THE RECIPES ON THIS SITE
    Sunday
    Aug212016

    Vietnamese Coffee Frozen Custard

    If you know what we're talking about, you're know we're talking about something incredible. Vietnamese coffee is super strong, often spiked with a little cinnamon, and served with sweetened condensed milk. We've turned it into a frozen cuatard--and the results are smooth, a little chewy, and very satisfying.

    This recipe is actually half of a duo found in our book À LA MODE. If you'd like to see the full pairing (with a chocolatrre nut cake, as pictured above), click here for a look at the book.

    And if you haven't heard the kicky podcast about this frozen treat, click here to find it on iTunes, or here to find it on the aggregator stitcher, or click the link at the bottom of this post to open it up right in your browser.

    VIETNAMESE COFFEE FROZEN CUSTARD

    Makes about 1 quart

    • 2 cups heavy cream
    • 1/2 cup dark-roasted coffee beans
    • One 2-inch cinnamon stick
    • 1/2 teaspoon salt
    • One 14-ounce can sweetened condensed milk
    • 4 large egg yolks, at room temperature

    1. Heat the cream, coffee beans, and cinnamon stick in a large saucepan set over medium heat until bubbles fizz around the pan's perimeter. Remove from the heat, cover, and steep for 30 minutes.

    2. Strain the mixture through a sieve and into a large bowl. Discard the beans and cinnamon stick. Stir in the sweetened condensed milk and return the mixture to the saucepan. Set it over low heat and warm until puffs of steam come off the surface.

    3. Meanwhile, beat the eggs in a large bowl with an electric mixer at medium speed until creamy and smooth, about 2 minutes.

    4. Beat about half the warm cream mixture into the eggs until smooth, then beat this mixture back into the remaining cream mixture in the pan. Set over low heat and cook, stirring constantly, until the custard thickly coats the back of a wooden spoon and the temperature reaches 170F, 3 to 6 minutes.

    5. Strain through a sieve into a bowl. Refrigerate for at least 4 hours or up to 2 days, covering with plastic wrap once cold.

    6. Prepare an ice cream machine. Stir the custard one more time, then freeze it in the machine according to the manufacturer's instructions. Serve at once or pack into a container and store, sealed, in the freezer for up to 2 months (as if).

    Vietnamese Coffee Frozen Custard

    PrintView Printer Friendly Version

    EmailEmail Article to Friend

    Reader Comments

    There are no comments for this journal entry. To create a new comment, use the form below.

    PostPost a New Comment

    Enter your information below to add a new comment.

    My response is on my own website »
    Author Email (optional):
    Author URL (optional):
    Post:
     
    Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>
    « No-Churn Strawberry Ice Cream | Main | Frozen Plum Daiquiri »