Food Portfolio Jennah M Alsharhan Travis W Smith HTE-1603-001

1. Food PortfolioJennah M AlsharhanTravis W Smith HTE-1603-001

2. Breakfast Goodies

3. Eggs Benedict • INGREDIENTS • 8 pieces of bacon or 4 pieces of Canadian bacon • 2 tablespoons chopped parsley, for garnish • 4 eggs • 2 teaspoons white or rice vinegar • 2 English muffins • Butter • Blender Hollandaise • 10 Tbsp unsalted butter • 3 egg yolks • 1 Tbsp lemon juice • ½ teaspoon salt • Dash of cayenne or abasco DIRECTIONS • 1 Start with the bacon. Heat a large skillet on medium low heat. Add the strips of bacon or the slices of Canadian bacon. Slowly fry, turning occasionally, until the bacon is browned on both sides, and if using strip bacon, much of the fat is rendered out (about 10 minutes). Use tongs or a fork to remove the bacon from the pan, set on a paper towel to absorb the excess fat. Don’t pour the bacon fat left in the pan down the drain! Either sop it up with paper towels when it has cooled a bit, or pour it into a jar to be used later (see rendering bacon fat). • 2 While the bacon is cooking, bring a large saucepan two-thirds-filled with water to a boil, then add the vinegar. Bring the water to a boil again, then lower the heat to a bare simmer. • 3 Make the blender hollandaise. To make blender hollandaise, melt 10 Tbsp unsalted butter. Put 3 egg yolks, a tablespoon of lemon juice, ½ teaspoon salt in a blender, blend on medium to medium high speed for 20-30 seconds, until eggs lighten in color. Turn blender down to lowest setting, slowly dribble in the hot melted butter, while continuing to blend. Taste for salt and acidity and add more salt or lemon juice to taste.Transfer it to a container you can use for pouring and set it on a warm – but not hot – place on or near the stovetop. • 4 Poach the eggs. Here is an easy method for poaching eggs. Essentially, working one egg at a time you crack an egg into a small bowl and slip it into the barely simmering water. Once it begins to solidify, you can slip in another egg, until you have all four cooking. Turn off the heat, cover the pan, and let sit for 4 minutes. (Remember which egg went in first, you’ll want to take it out first.) When it comes time to remove the eggs, gently lift out with a slotted spoon. Note that the timing is a little variable on the eggs, depending on the size of your pan, how much water, how many eggs, and how runny you like them. You might have to experiment a little with your set-up to figure out what you need to do to get the eggs exactly the way you like them. • 5 As soon as all the eggs are in the poaching water, begin toasting your English muffins. If you can’t get all the muffins toasted by the time the eggs are ready, gently remove the eggs from the poaching water and set in a bowl. • 6 To assemble the eggs benedict, butter one side of an English muffin. Top with two slices of bacon or 1 slice of Canadian bacon. You can trim the bacon to fit the muffin if you’d like. Put a poached egg on top of the bacon, then pour some hollandaise over. Sprinkle some parsley over it all and serve at once.

4. Whole Wheat Pancakes • 1 pound whole wheat flour • 2Tbsp sugar • 1Tbsp baking powder • 1 ½ tsp. salt • 1 ½ pt. of buttermilk • 2 oz. of unsalted butter • 3 eggs beaten • Clarified Butter (as needed) Directions: 1.) Sift the flour, sugar, baking powder and salt together 2.) Combine the buttermilk, melted butter and eggs and add them to the dry ingredients. Mix just until the ingredients are combined 3.) If the griddle is not well seasoned, coat it lightly with clarified butter. Once its temperature reaches 375, drop the batter onto it in 2-fluid-ounce portions using a ladle, portion scoop or batter portioned 4.) When bubbles appear on the pancakes surface and the bottom is browned, flip the pancake to finish cooking

5. Crepes Yield: 15 crepes • 3whole eggs • 3 egg yolks • 6 fl. Oz of water • 9 fl. Oz of milk • 3 oz. of Granulated sugar • ½ tsp. of salt • 7 oz. of flour • 2 ½ oz. of unsalted butter melted • Clarified butter (as needed) Directions: 1.) Whisk together the eggs, egg yolks, water, and milk. Add the sugar, salt and flour; whisk together. Stir in the melted butter. Cover and set aside to rest for at least 1 hour before cooking 2.) Heat a small sauté or crepe pan; brush lightly with clarified butter. Poor in 1 to 1 ½ fluid ounces of batter swirl to coat the bottom of the pan evenly 3.) Cook the crepe until set and light brown, approximately 30 seconds. Flip it over and cook a few seconds longer. Remove from the pan. Repeat this process until all the batter is used. 4.) Cooked crepes may be used immediately or covered and held until briefly in a warm oven. Crepes can also be wrapped well in plastic wrap and refrigerated for 2 to 3 days or frozen for several weeks

6. Man Parfait Yield 1 ½ Qt. • 4 oz. brown sugar • 2 fl. Oz of hot water • 3 fl. Oz of canola oil • 9 oz. of old-fashioned oats • 2 oz. of wheat germ • 1 ¼ oz. of coconut shredded • .5 oz. of salt (optional) • 1 oz. of whole wheat flour • 1 oz. of amaranth flour • 1 oz. of unbleached all – purpose flour • 1 oz. of yellow cornmeal Directions • Dissolve the brown sugar in the hot water. Add the oil. • Combine the dry ingredients in a large bowl. Mix thoroughly by hand. • Add the brown sugar and oil mixture to the dry ingredients; toss to combine • Spread out the Granola in a thin layer on a sheet pan. Bake at 200F until crisp, approximately 1 ½ to 2 hours. Toss lightly with metal spatula every 30 minutes. • Cool completely at room temperature, then store in an airtight container. • If you want to make the “Man” Parfait unlike a regular parfait with yogurt and berries you will want to start off with a large layer of plain yogurt than add a thin layer of granola (see above) after that then you will add a layer of peaches and then another large layer of plain yogurt and top it off with the “Man” parfait mixture which is crispy bacon sautéed in a pan with peaches (sauté in the pan for about 5 minutes or until it begins to really brown the peaches).

7. Omelet • Ingredients: • 2 eggs • 2 Tbsp. whole milk • 2 Tbsp clarified butter or whole butter • Salt and ground white pepper, to taste Preparation: • Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color. • Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the butter and let it melt. • Add the milk to the eggs and season to taste with salt and white pepper. Then, grab your whisk and whisk like crazy. You're going to want to work up a sweat here. If you're not up for that, you can use an electric beater or stand mixer with the whisk attachment. Whatever device you use, you're trying to beat as much air as possible into the eggs • When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don't stir! Let the eggs cook for up to a minute or until the bottom starts to set. • With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left. • Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula. • Now gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left. • If you're adding any other ingredients, now's the time to do it. (See note.) Spoon your filling across the center of the egg in straight line. • With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so, but don't overcook or allow the egg to turn brown. If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so. Just don't let it get brown. • Gently transfer the finished omelet to a plate. Garnish with chopped fresh herbs if desired.

8. Quiche Pie Crust for Quiche • Yield: 7 lb. 8 oz. • Unsalted butter, softened 1 lb. 8oz. • Flour 1 lb. 6 oz. • Buttermilk or water 4 fl. oz. • Salt 2 tsp. • Directions: • Cut butter into medium dice squares. Sift the flour onto a work surface or into a large bowl. • Cut the butter into the flour mixture until the desired consistency (flaky or mealy) is reached. • Combine the buttermilk (or water) and salt in a bowl with a whisk. Gradually add the buttermilk to the flour mixture. Mix gently until the dough holds together. Do not over mix or add too much liquid • Cover the dough with plastic wrap and chill thoroughly before using. • After dough is chilled roll out dough big enough to cover the baking pan. • Roll the dough up onto a rolling pin and position the pin over the pie pan and unroll the dough. • Brush the top crust to the bottom crust with egg wash or water. Crimp the edges as desired by pinching the rim and cutting up excess dough. Quiche: • Yield: 1 Quiche • Diced and cooked bacon ½ cup • Diced and cooked potatoes ½ cup • ½ cup pecans ¼ cup • Swiss, shredded 4 oz. • Pie shell 1 • Eggs 4 • Milk 1 pt. • Heavy cream 4 fl. oz. • Salt and Pepper TT • Nutmeg TT • Cook bacon in a medium skillet chopped. Add in pecans and cook until desired crispness is reached. Put aside. Cook potatoes into a medium skillet (can be same one from the bacon to add flavor) and add in salt and pepper to taste. • Place the bacon, potatoes and cheese in the pie shell. • To make the custard, combine the eggs, milk and cream, and season with salt , pepper and nutmeg. • Pour the custard over the bacon and cheese. • Thinly slice up 4 Roma tomatoes and fan across top of the quiche. • Bake at 3500F until the custard is set and it reaches an internal temperature of 1600F, approximately 1 hour.

9. Banana Bread Prep Time: 15 Min Cook Time: 1 Hr 5 Min Ready In: 1 Hr 20 Min Ingredients • • 2 cups all-purpose flour • • 1 teaspoon baking soda • • 1/4 teaspoon salt • • 1/2 cup butter • • 3/4 cup brown sugar • • 2 eggs, beaten • • 2 1/3 cups mashed overripe bananas Directions • 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. • 2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. • 3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

10. Banana Foster Ingredients • 1 stick butter • 1/2 cup brown sugar • 4 bananas peeled and halved, cut lengthwise • 1/4 cup dark rum Directions • Melt butter in a large skillet. Add brown sugar and stir together. Add the bananas and cook until caramelized over medium-high heat. Pour in the rum and catch a flame off of the gas stove or a BBQ lighter. Stand back when ignited and flambé. Be careful; a flame will shoot up above the pan. Let flame die down. Serve over vanilla ice cream and/or a slice of pound cake.

11. Eggs • Poached Egg • Ingredients: • • Water as needed • • Salt 1 tsp. • • Vinegar 1 fl. oz. • • Eggs 2 Directions: • 1.) Bring the water to a simmer, add the salt and vinegar. • 2.) Crack one egg into a cup and carefully add it to the water. Repeat with the other egg. • 3.) Cook the eggs to the desired doneness, approximately 3-5 minutes. Remove them from the water with a slotted spoon and serve as desired. Soft Scramble • Ingredients: • • Eggs 12 • • Heavy Cream 2 fl. oz. • • Salt and pepper TT • • Clarified butter 2 fl. oz. Directions: • 1.) Combine the eggs, cream, salt and pepper in a mixing bowl. Whisk until well blended. • 2.) Heat the butter in a sauté pan. • 3.) Pour egg mixture into the hot pan and cook, stirring frequently until soft, but not hard. Eggs should still be moist. • Pan-Fried Eggs: • 1.) Add a small amount of clarified butter and heat until the fat just begins to sizzle • 2.) Carefully break the eggs into the pan. • 3.) Continue cooking over medium-low heat until the eggs reach the approximate degree of firmness. Sunny-side up eggs are not flipped during cook: “over eggs” are flipped once during cooking without breaking the yolk. • 4.) When done, gently flip the “over” eggs once again so that the first side is up, then gently slide the cooked out to a serving plate.

12. Quinoa Yield: 5 servings • Onion, diced 3 oz. • Olive oil 1 Tbsp. • Quinoa, rinsed 4 oz. • Water or vegetable stock 12 fl. oz. • Salt and Pepper TT Directions: • In a small saucepot, sauté the onion in the oil over medium heat until softened. • Add the quinoa and allow it to brown slightly. • Add the water or stock and season with salt and pepper. Bring to a full simmer. Lower the heat and cook until tender and each grain has burst open, approximately 12 to 15 minutes. • Remove from the stove and cover the pot. Allow the quinoa to rest until any remaining liquid is absorbed, approximately 10 minutes.

13. Rice Pilaf • Ingredients  • 2 tablespoons butter • ½ cup orzo pasta • ½ cup diced onion • 2 cloves garlic, minced • ½ cup uncooked white rice • 2 cups chicken broth • Directions • Melt the butter in a lidded skillet over medium-low heat. Cook and stir orzo pasta until golden brown. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.

14. Poppy Seed Vinaigrette • Poppy Seed Dressing • 8 fl. Oz of cider vinegar • 6 fl. Oz. of honey • ¾ tsp. of salt • 1 tsp. of dry mustard • 2 tsp. of celery leaves minced • 1 green onion, white part only minced • 8 fl. Oz. vegetable oil • 1 ½ Tbsp. of poppy seeds Directions: • Combine the vinegar, honey, salt, mustard, celery leaves, and green onion • Beat the oil, by droplets at first, then in a thin stream • Add the poppy seeds and beat to distribute

15. Gazpacho Yield: 4 qt. Ingredients: • Tomatoes, peeled and diced 2lb. 8 oz. • Onions, medium dice 8 oz. • Green bell pepper, medium dice 1 • Red bell pepper, medium dice 1 • Cucumbers, peeled, seeded, medium dice 1lb • Garlic, minced 1 oz. • Red wine vinegar 2 fl. oz. • Lemon juice 2 fl. oz. • Olive oil 4 fl. oz • Salt and Pepper TT • Cayenne pepper TT • Fresh bread crumbs 3 oz. • Tomato juice 3 qt. • White Stock as needed Garnish: • Tomatoes, peeled and diced 8 oz. • Green bell pepper, small dice 4 oz. • Red bell pepper, small dice 4 oz. • Yellow bell pepper, small dice 4 oz. • Cucumber, peeled, seeded, small dice 3 oz. • Green onion, sliced fine 2 oz. • Fresh basil as needed for garish • Directions: • Combine and puree all ingredients except the tomato juice, stock and garnish in a food processor or blender • Stir in the tomato juice • Adjust the consistency with the stock • Stir in the vegetable garnishes and adjust the seasonings • Serve in chilled cups or bowls garnished with fresh basil.

16. Creamy Coleslaw • Yield: 2 lb • Mayonnaise 8 fl. oz. • Sour Cream 4 oz. • Granulated Sugar 1 oz. • Cider Vinegar 1 fl. oz. • Garlic clove, minced 1 • Green cabbage, shredded 1 1/2 cup • Carrot, shredded 4 Oz. • Salt and white pepper TT • Directions: • Combine the mayonnaise, sour cream, sugar, vinegar and garlic in a bowl; whisk together. • Add the shredded cabbages and carrot to the dressing and mix well. Season to taste with salt and white pepper.

17. French Onion Soup • INGREDIENTS • • 6 large red or yellow onions, peeled and thinly sliced. • • Olive oil • • 1/4 teaspoon of sugar • • 2 cloves garlic, minced • • 8 cups of beef stock, chicken stock, or a combination of the two (traditionally the soup is made with beef stock) • • 1/2 cup of dry vermouth or dry white wine • • 1 bay leaf • • 1/4 teaspoon of dry thyme • • Salt and pepper • • 8 slices of toasted French bread • • 1 1/2 cups of grated Swiss Gruyere with a little grated Parmesan cheese • METHOD • 1 In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30-40 minutes (or longer). Add the sugar about 10 minutes into the process to help with the carmelization. • 2 Add garlic and sauté for 1 minute. Add the stock, vermouth or wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf. • 3 To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately.

18. Red Pepper Soup • Ingredients • • 1/4 cup olive oil, divided • • 1/4 cup minced garlic • • 1/2 cup diced onion • • 4 pounds red bell peppers • • 1 cup tomatoes, diced • • 2 tablespoons tomato paste • • 2 ounces chicken base • • 2 cups water • • 10 leaves basil, chiffonade • • 1 tablespoon chopped fresh thyme leaves • • Salt and freshly ground black pepper • • Cajun seasoning, to taste, about 1 tablespoon • • Directions • • For the soup: • • Add 2 tablespoons olive oil to a sauté pan over medium-high heat. Once hot, add the olive oil, garlic and onion and sauté until translucent. • • Roast the peppers on an open flame until charred; place in plastic bag to sweat; remove skin and seeds. Puree the peppers and add to onions and garlic. Add the tomatoes, tomato paste, chicken base, and water; bring to a simmer. Simmer for 20 minutes. • • Add basil, thyme, salt, pepper, and Cajun spice, to taste. Puree the mixture through a food mill and serve hot.

19. Cheeses Labneh Cheese

20. Continued Cheeses… Neufchatel Cheese

21. And even more cheese • American Mozzarella Cheese---- could not take picture of this because it was lost • EQUIPMENT: • 1 cup pyrex measuring cup • 2 cup pyrex measuring cup • 5 quart pot, stainless or enamel, with cover • Small skillet (2 inches smaller than diameter of above pot) • Thermometer, -20 to 110C • Sterile fine-weave dish cloth • 8 inch strainer • 1000 watt microwave oven • INGREDIENTS: • 1 gallon milk (I used cow's milk, homogenized, pasteurized, 3.5% butter fat) • 1¼ teaspoon citric acid powder (from local pharmacy) dissolved in ½ cup cool water • ½ tablet Junket rennet (from local supermarket) suspended in ¼ cup cool water • • Dissolve 1¼ tsp. citric acid powder into ½ cup cool water. Add to milk and stir well. Heat milk to 31C (88F) over boiling water in a small skillet. • • Dissolve ½ tablet Junket Rennet into ¼ cup cool water. Stir thoroughly into warmed milk mixture. Let set undisturbed for 1-2 hours, until a clean break is achieved. • • Cut curd into ½ inches cubes. • • Over low heat, stir the curds and whey gently to keep the curds separated and temperature uniform until temperature reaches 42C (108F). Hold at 42C (108F) for 35 minutes, stirring every five minutes to keep curds separated and off the hot bottom. • • Collect curds by pouring curds and whey through a fine cloth held in an 8 inch sieve over same covered container, let drain for 15 minutes. Save whey to make ricotta (You bring the acidified whey to 95C, cool, filter particulates). • • Break up curd, thoroughly mix in 1 teaspoon salt. • • Place 1 cup salted curd into 2 cup measure. • • Microwave on high (1000 watts) for 45 seconds (adjust the time so that you get the desired elasticity). Separate hot curd from container with the back of a fork, knead with hands to distribute heat evenly. Stretch and fold to make smooth and elastic, shape into a soft ball, pinch, place in refrigerator to solidify.

22. Zucchini Provencal • Ingredients • 1 small onion, chopped • 2 tablespoons vegetable oil • 2 medium zucchini, cubed • 1/3 cup diced green pepper • 1 garlic clove, minced • ¼ teaspoon salt • 1/8 teaspoon pepper • 2 large tomatoes, peeled and quartered • ¼ cup grated Parmesan cheese • 1 tablespoon snipped fresh parsley • Directions • In a skillet, saute onion in oil until tender. Stir in zucchini, green pepper, garlic, salt and pepper. Cover and cook over low heat 5-6 minutes or until vegetables are almost tender. Stir in tomatoes; heat through. Transfer to a serving platter and sprinkle with Parmesan cheese and parsley. Serve immediately. Yield: 4-6 servings.

23. Brine and Smoking Fish Fish Brine Recipe Ingredients: • 1 quart (4 cups) water • ¼ cup Kosher salt • 2 Tbsp sugar • 2 tsp white wine vinegar • 2 Tbsp olive oil • ¼ cup chopped onion • 4 cloves garlic, peeled and crushed • 1 tsp cracked black pepper • 2 cups ice • Preparation: • Combine the water, salt and sugar in a large bowl. Stir to dissolve. • Add the remaining ingredients, along with the ice, and stir so that the liquid is fully chilled. • Pour the brine into a heavy gallon zipper bag, then add the fish, squeeze excess air out of the bag and seal it. You can use another type of container as long as it has a lid. • Refrigerate overnight, and take it out of the fridge about half an hour before you're ready to cook the fish. • Makes a little more than a quart of (after adding the ice) of brine, which is enough to brine about two pounds of fish. Smoking Fish: • Put a handful of woodchips in the bottom a tinfoil pan and cover with tinfoil. • Cut about 10 small holes into it to allow smoke to come through. • Twist 2 tin foil to make a rack for the fish to lay on. • Rinse Fish off from the brine and put on pan. • Cover the pan with a top, but allow for some smoke to come through. • Put on top of stove for about 15 minutes and serve.

24. Dinner Rolls • Makes 64 rolls • Ingredients: • Water 24 fl. oz. • Active dry yeast 2 oz. • Bread flour 2 lb. 12 oz. • Slat 1 oz. • Granulated sugar 4 oz. • Nonfat dry milk powder 2 oz. • Shortening 2 oz. • Unsalted butter, softened 2 oz. • Eggs 2 • Egg Wash as needed Directions: • Combine the water and yeast in a small bowl. Combine the remaining ingredients (except the egg wash) in the bowl of a mixer. • Add the water and yeast mixture to the remaining ingredients, stir to combine. • Knead with a dough hook on medium speed for 10 minutes. • Transfer the dough to a lightly greased bowl, cover and place in a warm spot. Ferment until doubled, approximately 1 hour. • Punch down the dough. Let it rest a few minutes to allow the gluten to relax. • Divide the dough into 1 ½ punch portions and round. Shape as desired and arrange on paper-lined sheet pans. Proof until doubled in size. • Carefully brush the proofed rolls with egg was. Bake at 4000F until medium brown, approximately 12 to 15 minutes.

25. Chocolate Soufflé Yield 8 servings • 1 pt. of Orange Juice • 8 eggs separated • 4 oz. of granulated sugar • 3 oz. of all-purpose flour • 8 oz. of bittersweet chocolate, chopped fine • 2 fl. Oz. of orange liqueur • Butter Melted (as needed) • Granulated Sugar (as needed) Directions: • To prepare the bass, heat the OJ to lukewarm in a heavy saucepan • Whisk the egg yolks with 3 ounces sugar in a large mixing bowl. Whisk in the flour and warm OJ, then return the mixture to the saucepan • Cook over medium – low heat, stirring constantly, until the custard is thick. Do not allow it to boil. Remove from heat. • Stir in the chocolate until completely melted. Stir in the liqueur. Cover this base mixture with plastic wrap to prevent a skin from forming. Hold for use at room temperature. (Unused base can be kept overnight in the refrigerator; it should be brought to room temperature before mixing with the egg whites) • To prepare the soufflés brush 4 fluid ounce ramekins with melted butter and dust with granulated sugar. • Preheat the oven to 425F. Place a sheet pan in the oven, onto which you will place the soufflés for baking. • Wisp the egg whites to stiff peaks with the remaining 1 ounce sugar. Fold the whites into the chocolate base and spoon the mixture into the prepared ramekins. The ramekins should be filled to within ¼ inch of the rim. Smooth the top of each soufflé with a spatula and bake immediately • The soufflés are done when well risen, brown on top and the edges appear dry, approximately 12 minutes. Do not touch a soufflé to test doneness. • Sprinkle the soufflé with powdered sugar if desired and serve immediately. Vanilla Custard Sauce (what will placed inside of the Soufflé) • 1 qt. of half and half • 1 vanilla bean split • 12 egg yolks • 10 oz. of granulated sugar Directions: • Using a heavy nonreactive saucepan, bring the half and half and vanilla bean to a boil • Whisk the egg yolks and sugar together in a mixing bowl. Temper the egg mixture with approximately 1/3 of the hot half and half, and then return the entire mixture to the saucepan with the remaining half and half. • Cook the sauce over medium heat, stirring constantly, until it is thick enough to coat the back of a spoon. Do not allow the sauce to exceed 185F or the mixture will curdle • As soon as the sauce thickens, remove it from the heat and pour it through a fine mesh strainer into a clean bowl. Chill in an ice bath, then cover and keep refrigerated. The sauce should last 3 to 4 days.

26. Vanilla Ice Cream • INGREDIENTS: • 2 cups heavy whipping cream • 2 cups half-and-half cream 3/4 cup white sugar • 1 tablespoon vanilla extract • DIRECTIONS: • 1. In a large bowl, combine the heavy cream and the half and half. Gradually whisk in the sugar until blended. • 2. Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days. • 3. Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours.