Oreo Ice Cream

Oreo Ice Cream:

Ingredients:

1 cup whole milk
2 cups heavy cream
3/4 cup sugar
pinch of salt
20 Oreo cookies

Directions:

Combine milk, sugar and salt in a bowl and whisk until sugar is fully dissolved.  Add in cream and stir well.  Cover and chill for at least 2 hours.

Place the chilled mixture into the ice cream maker for 25 minutes.  While ice cream is making, crush 20 Oreos.   When ice cream is done, fold crushed oreos into ice cream.  Put ice cream in a sealable container and place in the freezer for 2-3 hours to set.


Note:  This is very yummy, but you need to plan ahead because of the chill and set times.

Baked Potatoes

Baked Potatoes:

Preheat oven to 425.

Wash potatoes and let dry.

Prick them several times with a fork.

Rub with olive oil.

Sprinkle with salt.

Wrap in tinfoil.

Bake for 50-60 minutes depending on their size.

Collard Greens

Collard Greens:
Tyler Florence

Ingredients:
2-3 large bunches collard greens
3 Tablespoons olive oil
1 onion, sliced
2 garlic cloves, smashed
2 bay leaves
1 Honey Baked Ham Bone (defrosted)
2 quarts chicken broth
2 Tablespoons cider vinegar
1 teaspoon sugar

Directions:

To prepare the greens:  cut away the tough stalks and stems from the collards so all you have is the green leafy part.  Discard any leaves that are bruised or yellow.  Wash the collards thoroughly to remove the grit, 2 or 3 times, until water runs clear.  Tear the leaves into large pieces.  Dry in salad spinner.

Place a large stock pot over medium heat and add the olive oil.  Add the onion, garlic, bay leaves, and ham hock.  Cook until the onions are soft and starting to brown, about 8-10 minutes.  (Make broth while this is going on).  After about 10 minutes, pack in the greens, pushing them down into the pot.  Add the broth, vinegar, and sugar.  Bring up to a boil turning the greens occasionally as they wilt.  Lower the heat to a simmer, cover the pot, and let cook for 45 minutes.  Taste the broth and add salt and pepper (if needed).  Cover and cook for 15 minutes more.  Remove the bay leaves and serve.

Notes:  Serves 6.  Takes about an 1 hour, 20 minutes total cooking time.  Taste before salt and pepper.  Ham made the collard greens salty enough, so there was no need to add additional salt.

Sous Vide Tri-Tip

Sous Vide Tri-Tip:

Purchase pre-marinated tri-tip from Safeway

Vaccuum Seal

134 degrees for 4-6 hours