The Art of Modern Wifery

I've always thought making ice cream without an ice cream maker is just too laborious. I figured it's one of those that I should just let Häagen-Dazs, Baskin Robins, and their buddies do their best and pay them for a job well done. Then 2 weeks ago, I picked up a "Coles" winter 2011 magazine and while waiting for my coffee, I saw this ice cream recipe. It only has 3 steps and doesn't require the salt and a bucket of ice.

As usual, adapted from Dilmah tea recipe, my version of rose tea framboise ice cream:

1/2 cup boiling water
3 tbs loose rose tea
1/2 cup milk
1/4 cup sugar
300 ml cream
5 egg yolks (don't toss the egg white, use it for frittata or Chinese egg drop soup)
2 tsp vanilla
1/2 tsp framboise essence - I picked framboise because I have it in my pantry and it is my mission to finish it before October

1. Combine tea and boiling water, cool, strain tea leaves
2. Combine tea, cream, milk, sugar,flavoring essence and egg yolks in a large heatproof bowl, and whisk until smooth. Place the bowl over a big pot of boiling water and stir with wooden spoon until mixture coats the back of a spoon (it takes longer than I expected, i say maybe about 30 min or so)
3. Place mixture in the freezer, check after about 20 minute and keep in the freezer until it's almost frozen. Add vanilla and beat with an electric mixer until smooth and creamy. Refreeze for about 1 hour (check every 20 minute or so) then re-beat until smooth. Freeze until firm (at this stage, I actually re-beat it again after 30 minute then freeze it until firm). Serve!

Note: I don't think the 1/2 cup boiling water is essential and next time, I'm going to cut the amount of sugar (I might try sugar free) and add chocolate chips!

• 
• 
• 
• 
• 

I think fried rice is one of the foods that is just lovable. There are so many versions of it too and it's also so easy to personalized and call it your own.

Msr. Quatre is a big fan of fried rice. Now, I think if I only make french toast for breakfast, pizza for lunch, and fried rice or chow mien for dinner everyday of the week, he will still be a happy man! But not me, I like variety, even with my fried rice. Although I'm pretty sure the Thai fried rice is basically curry fried rice, this is the first time I tried to make it. So as I felt like spicing up my fried rice the other night, I added the curry paste and...I'm glad that I did.

Curry Fried Rice (serve 6)
3 to 4 chicken thigh fillet
1 stalk lemon grass
2 green onions - chopped
1/2 cup chopped brown onion
2 shallots - chopped
2 cloves of garlic - chopped
1/2 cup red pepper - cut into thin stripe (optional)
1 or 2 red chili - cut into thin stripe (optional)
curry paste (to taste)
fish sauce (to taste, I used about 3 tbs)
soy sauce (about 1 tbs) - Msr. Quatre insisted on soy sauce, I personally like it without
salt to taste
chili powder (optional)
6 to 7 cup of cooked jasmine rice

The night before, cut chicken into bite size and marinade them with some curry paste, lemon grass, and vegetable oil. Also make the rice (word of wisdom from my father, "if you want fried rice now, you make rice yesterday")

Heat oil in a large wok over medium heat (or since I don't have a wok, I use the biggest pan I have), add onion, shallot, garlic, chili, red pepper and curry paste, cook & stir until onion is translucent.

Add chicken and cook for about 4 minutes. Add rice, and stir fry for a few minutes. Use wooden spoon or chopstick to stir the grain and seperate them. Stir in the fish sauce and soy sauce (if using). Mix well and stir in green onions. Taste and adjust the seasoning to your liking. Garnish with cilantro, shrimp cracker and fried egg omelette style to make it restaurant perfect!

• 
• 
• 
• 
• 

So Mme. SF and I invited some of our friends for an authentic American thanksgiving dinner last November. It was a wonderful feast and everybody was impressed with our turkey that some of my Indonesian friends are going to make an attempt to make one.

The trick to make turkey ready for dinner is to start early, I mean way early. I learned this the hardway; one thanksgiving, I started to cook at 4, and we ended up eating at 10 (HA!) So from the Better Homes Cookbook, here's to turkey!

Roast turkey (serve 12)
1 5 kg (about 10 lbs) turkey
salt (optional)
stuffing (optional)
butter (optional)
Any herb you want to use (optional and I used dried parsley)

Make sure the turkey is thaw and rinse the turkey body cavity (if desired); pat dry with paper towels. Rub body cavity with salt and spoon stuffing loosely into neck and body cavity. Do not overstuffed turkey! Pin turkey neck skin to back.

Tie drumsticks securely to the tail and twist wing tips under the back. (I say that it is as if the turkey is ready for sunbathing :P)

Place turkey, breast side up, on a rack in a shallow roasting pan. Brush skin with butter and the herb. Cover turkey loosely with foil.

Roast in a 160 C (325F) oven for 2 1/4 hours. Remove foil, cut string between drumsticks. Continue roasting for 30 - 45 minutes (or 1 to 1 1/4 hours if stuffed) or until thermometer registers 82C (180F) and if stuffed, stuffing shound registers 73C (165F). Make sure that the juices run clear and drumsticks move easily in their socket.

Remove turkey from oven. cover with foil, let stand for 15 to 20 minutes before carving.

Word of precaution: It always takes me longer than the stated time when I roast turkey. I think it is due to my oven and the fact that I constantly peek at my turkey because I just can't wait for it to be cook. The best way is to invest on a meat thermometer and check the temprature to make sure its doneness.

• 
• 
• 
• 
•