Balsamic Strawberry Ice Cream

The latest Iron Chef VMRCVM was Battle Balsamic Vinegar, as well as my debut as a cook rather than a judge.  My classmate, Jenny, and I took home the honors of winning that battle, and the dessert round was our strongest.  So I made it again tonight so I could share, but this time I altered it a bit for a lower fat version.  I'll post it both ways.  Enjoy!

Ingredients:

 1 quart heavy whipping cream (or half and half for the health conscious)

 24 oz frozen sliced strawberries

 fresh strawberries or mini semisweet chocolate chips, whichever you prefer

 balsamic vinegar (amount is up to you, but trust me, it's not a lot as this flavor is strong)

 1 ice cream maker (I have the kitchen aid attachment), placed in the freezer overnight

Directions:

 In a blender, add the entire 24 oz container of frozen sliced strawberries (I ran hot water on the outside of the container to make it easy to slide the contents out in one big chunk).  Add as much of the cream or half and half as you want, depending on if you want a strong strawberry flavor or a creamier flavor, but I wouldn't put more than a quart of either or you'll dilute the strawberry too much, and you need the strawberry to make the balsamic flavor blend well.  I added 3.5 cups (the quart minus half a cup) of half and half this last time.  You can add some of the cream, blend, taste, and based on that decide if you want to add more or not.  This recipe is all about how it tastes as you make it rather than measuring because that's just how I cook.  Blend together.  Add a TEENY splash of balsamic vinegar, blend, taste, and repeat as needed.  The idea is that the balsamic vinegar adds a tartness that really brings out the strawberry, but make sure you add enough to taste it, because the balsamic really adds a nice flavor that compliments the strawberry.  However, if you add too much, it can get a bit strong so you might want to dilute it with some leftover cream/half and half and some more strawberries.  Tasting throughout the process is key (you go through a lot of spoons, so I set aside a spoon that I never lick for the dipping, and dribble the blended cream mixture onto a spoon that I do lick without touching spoons to keep from contaminating the dipping spoon; unless you're just making this all for yourself, to which I say double dip away).  It should be cold since the ingredients were either frozen or refrigerated, so we're ready to make ice cream; if you're not ready, just stick it in the 'fridge until you are.

 When you've got a blend that you think tastes awesome, get the ice cream maker out.  While running on low speed (at least, that's how the kitchen aid works, you'll have to read the directions to your maker if it's different), pour in the soon-to-be-ice-cream.  Add sliced fresh strawberries or mini semi-sweet chocolate chips, or both if you so choose, as it's mixing.  After about 10 minutes churning away, it will be a soft-serve consistency.  You can get it right then, or transfer it into a freezer safe container (I use glad-ware) and put it in the freezer for a more solid-frozen treat.

Last step: OM NOM NOM!

Smoked Salmon "Cigars" with Yucca Fries and Dark Chocolate Mole

...that's "moh-lay," not mole like the critter outside that your dog is digging after in the back yard. Just wanted to make that clear.


Ingredients:
"Cigars"
   1 sheet puff pastry
   1 package (4.5 oz) smoked salmon
   Juice from 1 lemon
   Zest from 1 lemon
   Salt and pepper, to taste
   8 ounces cream cheese
Yucca Fries
   1 yucca root
   Oil for frying
   Seasoning salt
Dark Chocolate Mole
   Sesame oil
   1 onion, diced
   6 cloves garlic
   3.5 ounces dark chocolate
   28 ounces crushed tomatoes
   6 diced Guajillo peppers
   10 black peppercorns
   Oregano
   Cinnamon
   Cloves
   Allspice
   Thyme
   Fennel seeds
   1 tortilla, shredded


Directions:
"Cigars"
   Combine cream cheese, lemon juice, and lemon zest, reserving a little bit of the zest for later.  Add salt and pepper to taste; mix thoroughly.  Cut puff pastry in approximately 2" x 4" rectangles.  Put a strip of salmon on the pastry.  Spread a spoonful of the cream cheese mixture on top of the salmon.  Roll up.  Bake at 350°F for about 10 minutes or until the pastry starts to brown a little bit.

Dark Chocolate Mole
   In a medium-sized sauce pot, sauté the onion in sesame oil.  When the onions are clear in color, add all the other ingredients, adding the spices to taste.  Simmer for at least 45 minutes.

Yucca Fries
In a large pot, heat the oil to medium-high heat.  Peel the yucca root and slice with a mandoline into fry shapes (this can be done with a knife, but it's a bit more work).  When the oil is hot, add the fries and stir occasionally until fries start to brown a little bit.  Scoop them out with a slotted spoon and onto a plate with a paper towel.  Sprinkle with seasoning salt.


Serve the cigar in a pool of mole.  Place a few fries on top of the cigar.  Garnish with the remaining lemon zest and shaved dark chocolate if desired.

Cilantro Lime Quinoa

This tasty dish was served as part of a cod entree from our Battle Citrus, and was prepared by Iron Chef VMRCVM competitor Steve Rekant.  Actually, many of the dishes he made are some of my favorites from the battles we did (I was a judge, so I've eaten all of the recipes).  I'm posting just the Quinoa part of it here because you should buy the book to benefit the Class of 2013 (whenever I can get that done).  I'm in that kind of mood where I want to feature lesser-known but really healthy foods, and Quinoa is a high-protein grain alternative to rice.  Plus it's tasty, and I love anything with a citrus flavor, which this recipe gives.  So here it is, as given to me by the chef:

Cilantro Lime Quinoa

Ingredients

¼ cup butter (Kelly's note: personally, I favor Smart Balance)

1 onion, finely chopped

2 cloves garlic, finely chopped

1 bay leaf

1 cup quinoa, rinsed and drained

2 cups chicken or vegetable stock

2 cups water

2 tablespoons lime juice

2 tablespoons cilantro, minced

Directions

Melt the butter in a large saucepan over medium heat.  Add the onion and sauté for 8 to 10 minutes.  Add the garlic and bay leaf, stir, and cook for another 1 to 2 minutes.  Add the quinoa and stir until fully cooked.  Add the stock and water.  Bring to a boil.  Reduce the heat and simmer for about 10 minutes, until the quinoa is tender.  Drain and discard the bay leaf.  Stir in the lime juice and cilantro.  Serve.