Afternoon Affogato (Recipes: Dulce de Leche Ice Cream and Affogato)

Affogato is another dish my son wanted me to show him how to make. It is a dish that simple, delicious, and something he can serve if he wants to impress someone, especially if he makes the ice cream.

We usually have Affogato in the afternoon because of the espresso. Although it is only one shot of espresso, it is enough to keep us up. But, it is a great afternoon pick me up!

Dulce de Leche Ice Cream

This recipe is originally from Gourmet Magazine. It's been a family favorite for years. 

Ingredients:

2 cups whole milk
1 cup heavy cream
1 pound dulce de leche (about 1 2/3 cups)
1/8 teaspoon pure vanilla extract 
3/4 cup chopped pecans, toasted (optional)

Preparation:

Bring milk and cream just to a boil in a 3-quart heavy bottom saucepan over moderate heat, then remove from heat and whisk in the dulce de leche dissolved. Whisk in vanilla and transfer to a metal bowl. Quick-chill by putting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, 15 to 20 minutes.*

Freeze mixture in ice cream maker until almost, then fold in pecans if using. 

Transfer ice cream to an airtight container and put in freezer to harden, at least 1 hour.**

Makes about 1 1/2 quarts.

*I put the bowl in my chest freezer for about 1/2 hour instead of ice and cold water.

**I find it takes several hours for the ice cream to harden. 

Note: My son thinks that a bit of salt would be good, maybe about 1/4 teaspoon. I think he is right, next time we will try it. 

Affogato

Place a one large scoop or two small scoops of very cold ice cream*(Dulce de Leche Ice Cream is really good for this dish, but vanilla, chocolate, hazelnut, and coffee ice cream are all good as well) into a chilled small dish, wide mouth small glass, or coffee cup. Pour a shot of freshly brewed espresso or strong coffee over the ice cream and serve immediately, or serve the espresso or coffee on the side and have guests pour it over their ice cream themselves. Garnish with grated or shaved chocolate, and/or toasted pecans or almonds, if desired. 

*Tip: Ice cream can be scooped out ahead of time onto a baking sheet and put in the freezer until serving time. This will assure that the ice cream is frozen solid and won't melt as fast when the hot espresso or coffee is poured over. 

Enjoy!

Salad Worth Fighting Over {Recipe: Chicken Salad}

This blog was started because my daughter wanted to learn to cook, but from time to time my son wants to get in on the cooking. He is 18 and will soon move out on his own, so he wants to learn a few simple recipes that he can make. This is a recipe I haven't made for years, but when I came across it recently my son asked if I could show him how to make it. It's a great recipe for him to learn; it's easy, can be made ahead, and versatile.

The title for this post comes from the fact that my son and husband fought over the left overs to take to work for lunch. Fortunately it is so easy to make, I just made another batch. 

Chicken Salad

3 boneless, skinless chicken breasts
seasoned salt
poultry seasoning 
1/2 cup finely chopped red onion
3/4 cup green seedless grapes, cut in 1/2-1/8ths, depending on the size
3 hard boiled eggs, chopped
1/2 cup mayonnaise 
1 tablespoon sweet pickle relish
1 tsp of your favorite prepared mustard
1/2 teaspoon salt, or to taste
1/4 teaspoon finely ground white pepper, or to taste
chopped cashew pieces, optional

Season chicken with seasoned salt and poultry seasoning*; set aside.  Coat a large sauté pan or frying pan with vegetable cooking spray or enough vegetable oil to cover the bottom of the pan. Preheat pan over medium heat, then add seasoned chicken. Brown chicken on both sides. Check internal temperature of the chicken with an instant read thermometer inserted into the thickest part of the chicken. If the internal temperature has not reached 165ºF, reduce the heat to low, cover and continue to cook until the internal temperature reaches 165º. Once chicken is done, place it on a plate and set it aside to cool. Dice the chicken once it has cooled. Place chicken in a medium size mixing bowl, along with onion, grapes, and eggs; set aside. In a small mixing bowl, stir together mayonnaise, sweet pickle relish, mustard, salt and pepper. Add mayonnaise mixture to the chicken mixture; stir until well combined. Refrigerate until serving. This can be served as a sandwich or on a bed of your favorite greens. If desired, sprinkle chopped cashew pieces, or other chopped nuts on top of the chicken salad. 

*I don't have exact measurements for the amount of seasoned salt snd poultry seasoning, I just sprinkle some on until it looks well seasoned. An estimate of the amounts would be about 1/2 teaspoon and 1 teaspoon poultry seasoning.  

Serves 4-6

Enjoy!