Joy’s Orange Ice Milk

Joy’s Orange Ice Milk

Combine in a bowl until the sugar is dissolved:

1 ½ tsp orange zest

1 ½ c. sugar

1 ½ c. orange juice

¼ c. lemon juice (my oj was really tart already—I just subbed OJ for the lemon juice)

¾ c. mashed bananas

Stir the mixture gradually into:

4 c. very cold whole milk

Pour into your ice cream maker. Voila!

Rating: A

Notes: Custard ice cream always works better for me—they freeze better, thaw better—but this is VERY good, and firmed up very nicely after a night in the freezer.

Joy's Butter Almond Ice Cream

Joy’s Butter Almond Ice Cream

1 c. packed brown sugar
½ c. water
1/8 tsp salt
2 large eggs
2 tbsp unsalted butter
1 c. whole milk
1 tsp vanilla
1 c. lightly beaten heavy cream
½ c. chopped toasted almonds

Boil the brown sugar, water and salt, stirring to dissolve the sugar. Boil for 2 minutes. Beat the eggs, and slowly beat the syrup into the eggs. Cook in a double boiler until the mixture thickens slightly. Add and stir the butter until it melts. Strain and refridgerate overnight. When you’re ready to make the ice cream, add the milk and vanilla, and cream. Freeze in your ice cream maker, and when the ice cream is almost frozen, toss in the almonds.

Rating: A+. Why do I bother with these ratings? Of course this is superlative. It’s amazing. Astounding. Mind bending. Give in. Go ahead. You will never be the same. You’ll certainly NEVER feel the need to buy ice cream again…

Joy's Fish Fumet

Joy’s Fish Fumet with salmon Belly

I bought two huge heaps of salmon belly—it looked so delicious and fatty and frugal at the store. At home though, it looked like what it was: a mish mash mix of scales flaking off, snaky long pieces of skin, wedges of pearly blubber, and fins.

I betray myself for what I am: not a fishwife. I like fish, but I’m a novice, and my attempts at tugging and slicing the gorgeous deep-orange sushi-grade salmon belly off of the offal? Not successful. Stock to the rescue! Three cheers for any food that lets you throw alarming garbage in, and strain gorgeous nourishment out.

2 tbsp butter

2 lbs fish heads and bones

1 sliced unpeeled onion

1 large leek

1-2 garlic cloves

1 c. white wine

1 tsp lemon juice

Cold water to cover

Bouquet garni

Melt the butter in a stockpot, and cook the vegetables about 5 minutes on medium-low. Add the fish and cook until they begin to turn opaque, 5 more minutes. Don’t let anything brown. Add the liquid and bouquet garni and bring to a boil, reduce the heat and simmer gently, uncovered, skimming often for 20-30 minutes. Strain and cool uncovered, then refridgerate covered.

Rating: A+. Ah... this is why I heart Joy. A warning though-- this made my house reeky for three days.

Joy's Sourdough Pancakes

Joy’s Sourdough Pancakes

I had this favorite place to go watch the lesbian couples chase their kids—on the corner of Gilman and 10^th in Berkeley. That place had these silver dollar pancakes that were so mind-bogglingly good. Fall on the floor, throw your head back and drool good. I could never figure out what was so amazing about those pancakes. The traffic exhaust? The industrial pollution? Lesbian mother mojo???

Then the other night I was looking for a breakfast recipe with an overnight rest, and stumbled onto this recipe. And.

These are them. *sob*. These are the pancakes I was waiting for my whole life, and I didn’t know they were out there, but I never stopped believing, and—here they are! The texture, the flavor—I know, who’s ever heard of pancake-flavor. These… I wish I were eating them right now. I will never go back to regular old pancakes again. And don’t even DARE say bisquick within earshot...

½ c. warm water

2 ¼ tsp yeast

1 ½ c. warm milk

3 tbsp melted butter

2 c. flour

3 tbsp sugar

2 eggs

1 tsp salt

Whisk together the water and yeast. Let stand 5 minutes. Add the milk and butter, then the flour and sugar.

Cover the bowl with plastic wrap and let it rise for one hour. Stir the batter down, cover again, and then let it rise overnight in the fridge.

Let the batter stand at room temperature for 20 minutes. Then stir the batter to deflate, whisk in the eggs and salt.

Cook on a very lightly greased griddle at medium-high heat, ¼ c. or less at a time.

Drool.

Rating: A+ Superlatives, perfects, amazing, will use this and only this recipe for the rest of my life.

Joy's Chicken Stock

Joy’s Chicken Stock
I came down with a cold this week and kept obsessing about chicken soup. I finally made this and filled my fridge with quart jars of the lovely golden stuff.

4-5 ½ lbs of chiekcn parts or one whole bird.
Cold water to cover
1 unpeeled onion coarsely chopped
1 carrot
1 celery rib
8 peppercorns
1 bouquet garni (I cheated and just used a big handful of the hard herbs from my potted garden and a couple of bay leaves)
(I added 2 tbsp of balsamic vinegar for color)

Put the chicken in a stock pot and cover in cold water. Bring slowly to a boil, reduce the heat at once, and simmer uncovered for 30 minutes. Skim often. Add the rest of the ingredients. Simmer partly covered for 3-4 hours, skimming often and adding water if needed. Strain and cool uncovered, then refrigerate covered. Remove the fat when ready to use.
Rating: A

Joy's Quick Coffee Cake

Joy's Quick Coffee Cake

1 1/2 c. flour
2 tsp baking powder
1/4 tsp salt
1/4 c. butter, softened
1/4-1/2 c. sugar
1 large egg
2/3 c. milk
1/2 tsp vanilla or 1 tsp lemon zest

Struesel:
combine until crumbly:

1/3 c. sugar
2 tbsp flour
2 tbsp butter
1/2 tsp cinnamon,
1/4-1/2 c. ground nuts

Preheat the oven to 375. Grease a pan-- cake or cupcake. Sift together the flour, powder, and salt. In a large bowl, beat the butter and add the sugar till fluffy. Add the egg and milk. Add the dry ingredients and the vanilla. Stir until smooth. Spread in the greased pan. Top with the Struesel. Bake about 25 minutes

Rating: A. Why do I bother with these ratings? If I put it on here, I thought it was delicious. So. A. So good, so buttery-- in fact, maybe (dare I say this blasphemy?) a little too buttery. Next time I might halve the butter. But amazing with tea for a Sunday brunch.

Joy's Vanilla Pudding

After this, you will never deign to put one of those Yellow #5 powdered jello atrocities together again. This... is the true and perfect meaning of pudding. Testify.

Joy's vanilla Pudding
Mix thoroughly in a medium saucepan

1/4 c. sugar
3 tbsp cornstarch
1/8 tsp salt

gradually stir in, making a smooth runny paste

1/4 c. milk

whisk in:

1 3/4 c. milk

stirring constatnyl, heat over medium heat until the mixture just comes to the simmer. Remove from the heat and stir 1/2 c. of the milk mixture slowly into:

1 large egg, well beaten.

Stir this back into the milk mixture, bring to a boil over medium heat, and continue to cook for 1 minute, stirring constantly. Remove from the heat. Stir in:

1/2 tsp vanilla.

Pour the pudding into a bowl or individual cups, then press plastic wrap directly onto the surface. refrigerate at least 2 hours.

Rating: A+ Try this. Just..... try it.

Joy's Tomato and Goat Cheese Quiche

Joy's Tomato and Goat Cheese Quiche
Basic Pie or Pastry Dough

1 and 1/4 c. flour
1/2 tsp salt
1/2 c. chilled lard
1 tbsp cold butter
3 tbsp ice water

Sift together the flour and the salt. Cut in the fat, and sprinkle on the ice water and mix until it just holds together. Shape the dough into a disk, wrap it in plastic and refrigerate it until ready to use. Roll it out and fit it into a 9" pan. Brush the dough with a beaten egg yolk and refrigerate.
Preheat the oven to 400. Set a rack in the lowest position in the oven.
Drain and squeeze out the liquid of a pound of canned tomatoes and set them aside.
Combine until smooth:

4-6 ounces fresh goat cheese
3/4 c. cream
1/2 c. milk

Add and whisk until smooth:

3 eggs
1 tbsp chopped parsley
3 tbsp chopped basil
pinch salt
black pepper.

Put the squeezed tomatoes in the pastry shell, pour the cheese mixture over the top. Bake until the top is golden brown, 40-45 minutes. Let it rest 10 minutes before slicing.

Rating: A+. Rapturous. Lovely. Fluffy and salty and cheesy--- absolutely gorgeous. I wished I was a photographer this thing was so crusty and golden brown. I could eat it every day.

Joy's All-Whole-Wheat Bread Cockaigne

Joy's All-Whole-Wheat Bread Cockaigne
Combine in a large bowl and let stand until the yeast is dissolved, about 5 minutes

1/4 c. warm water
2.25 tsp yeast
1 tbsp brown sugar

combine:

6 c whole wheat flour
1/2 c. dry milk powder

combine, and then add to the yeast mixture:

2 cups warm water or miolk
1 tsp salt
1-3 tbsp melted butter or bacon fat
4-6 tbsp molasses or honey

Gradually add the flour to the yeast and butter mixture. Knead briefly. Allow dough to rise covered until doubled, and once in greased loaf pans, about an hour each.
preheat the oven to 350, bake about 45 minutes, until the crust is golden brown and bottom sounds hollow. Cool completely on a rack.
Rating: B Good, but not really inspiring. I like that it's all-wheat, though...

Joy's Bean Tomato and Sausage Gratin

Bean Tomato and Sausage Gratin
This is in the "Brunch, Lunch and Supper Dishes" section of the book, which gives all the recipes an illusion of simplicity and speed. Hah! This was ultimately delicious, but waaaay too complicated. The same result could come much easier with a few cut corners. But here it is:

Soak overnight:

2 cups pinto beans

Drain the beans. Transfer to a large pot and add:

8 cups water
1 onion, halved, each half stuck with 1 clove
2 garlic cloves, minced
1 bouquet garni

Bring to a boil, then reduce heat and simmer for an hour. Add salt, then simmer until beans are tender, another 30-60 minutes.
While the beans are simmering, heat a heavy casserole over medium heat. Add:

1/4 cup olive oil
2 oz pancetta or bacon, diced.
Cook, until it renders its fat. Add
1 pound sweet italian sausages, casings removed and crumbled.

Cook, stirring until the meat loses its color, about 5 minutes. pour off most of the fat. Add, stirring for two minutes:

1 onion
2-4 garlic cloves, minced
1 tbsp tomato paste.
2x28 oz cans of whole tomatoes with juice
1 tsp fresh thyme or oregano

Add the beans and 2 cups of the beans' cooking liquid to the sausage and tomato mixture.
Simmer it all for 30 minutes. Mean while preheat the oven to 400. Grease a casserole dish, add the mixture. Top with

1/2 c. bread crumbs
1 tbsp olive oil
2 cups grated swiss cheese.

Bake for 30 minutes, until top is lightly browned and bubbling.
Rating: B

Joy's Brown Beef Stock

Brown Beef Stock

5 lbs meaty beef bones
2 onions with skins on, quartered
2 carrots cut up
2 celery ribs cut up
2 c. cold water
cold water to cover
1 leek split lengthwise and cut up
1 bouquet garni, including 1 whole clove
tie together:
3 or 4 sprigs parsley
1/3 bay leaf
2 sprigs thyme
1 leek
2 cloves

Preheat the oven to 425. roast the bones for 15 minutes, then add the onions, carrots and celery. roast for 40 minutes, until the bones are well browned. Transfer to a stockpot. Add 2 cups water to the roasting pan, scrape up any delicious brown debris, then add the liquid to the stock pot. Add cold water to cover. Bring to a boil over medium heat, then simmer gently for 30 minutes, skimming off the foam. Add the leek and the bouquet garni, and simmer uncovered for 6-8 hours, adding water as needed to cover. Strain and cool uncovered, then refridgerate covered.
Rating: B for basic, useful, pretty simple.
Note: I like to add a splash of apple cider or balsamic vinegar to the stock

Joy's Spicy Seafood Stew

Joy's Spicy Seafood Stew

Olive oil
onion
celery
1 jalapeno pepper
2 garlic cloves
1 28 oz. can of tomatoes
2 cups clam juice
1/2 cup red or white wine or additional clam juice
1 tsp dried oregano
1/4 tsp crushed red pepper flakes
1 lb skinless cod fillets, cut into 1" cubes
8 oz shrimp, peeled and deveined.
salt and pepper
1/4 c. chopped basil or parsley

Heat the olive oil and brown the onion, celery, pepper and garlic in a skillet for 3 minutes.
Transfer to a slow cooker, add the tomatoes, liquid, and red pepper flakes.
Cover and cook on the low setting for 4 hours. Turn the setting to high. Add the seafood. Cover and cook until the fish is opaque-- 10 minutes. Add the chopped herbs and salt and pepper to taste.

Rating: A
It would be lovely with some crusty bread, and a drizzle of olive oil over the finished soup.

Joy's Vanilla Ice Cream

For Christmas I got my husband two vials of vanilla beans and we've been carefully hoarding them until we can find some recipes worthy of the black beauties. This seemed to be a good one to start on...

Joy's Vanilla Ice Cream

1 c. heavy cream
3/4 c. sugar
pinch salt
1 vanilla bean
2 c. heavy cream
1 c. whole milk

Combine one cup of cream, the sugar and the salt in a saucepan. Split and scrape the vanilla bean in, and add the open bean. Bring to a simmer and dissolve the sugar.
Pour into a bowl and add the remaining cream and milk.
Refridgerate overnight, remove the bean, and freeze in a ice cream maker.

Rating: A. Totally easy and very yummy.

The Joy of Cooking

It's just shocking hubris of me to think I can review "The Joy of Cooking."
So I won't, too much. I'll just turn to random pages and report:
ah, green tea ice cream...spicy seafood stew, rich butter pastry crust, broiled rabbit, eggnog, longan berries, deep frying, hot chocolate, purslane soup...
This book-- I'm getting choked up-- has changed my life.
I kept checking it out from the library but finally bought my own copy when the grease stains and flour lumps started to irritate the librarians. Now my copy is thoroughly greasy, lumpy, floury, and not even hardly broken in. It's absolutely my first reference (totally launching "Better Homes" right out of the water) for cooking anything. The recipes are practically infallible.
I heart "The Joy of Cooking."
Amen.