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What Is Heavy Cream Recipe - Yahoo Recipe Search
Food and WineSometimes called the vanilla of Southeast Asia, pandan leaves offer a sweet grassy note and faint nuttiness to both desserts and savory dishes. I’ve tasted their unique flavor in steamed rice at Southeast Asian restaurants, wrapped around grilled chicken and fish, and baked into a surprisingly delicious Thai-style durian custard. My favorite health spa even adds it to their water instead of cucumbers or lemons. But I find the leaves particularly delicious infused into creamy ingredients like coconut milk and dairy.This recipe is inspired by a trip I took to Vietnam and my resulting obsession with pandan tea. One day I was frantically putting together a menu for an impromptu dinner party, but I was stuck on what to do for the dessert finale. On this particular day I was sipping my late-afternoon cup of pandan tea (a souvenir from that trip) when the idea struck to steep some of the dried leaves into cream and make a pandan-flavored panna cotta.Panna cotta is my go-to quick dessert. It’s simple to throw together before friends show up and does its magical congealing thing in the fridge while the evening progresses. Aside from the ease in making it, I find the cool, ethereal lightness is really nice at the end of a big meal; it manages to be rich without being heavy. The key is to avoid adding too much gelatin—we’re going for just barely holding its shape and super jiggly here, as opposed to the springy texture of Jell-O.One of my favorite Thai treats is mango sticky rice, and the best version I know has pandan in the coconut sauce that’s spooned on top. With that in mind, I chose mangos for the topping for this pandan-scented dessert. March is prime Ataulfo—aka Champagne—mango season, so be sure to search them out. They are those smaller, kidney-shaped yellow mangos you’ll find at any grocer with a good produce section, but especially at Asian or Latin markets. With extra sweetness and richer flavor than other mangos, they’re perfectly delicious just diced—no need to macerate in sugar or employ other such tricks. But a sprinkling of crushed pink peppercorns on top does add pretty color and a little fragrant punch to complete the dish.I first tried this recipe with the dried pandan leaf tea I’d brought back from Vietnam, but stateside it’s easier to find frozen pandan leaves in the freezer aisle at Asian markets; they revive beautifully once thawed.Food52Are you looking for a quick and delicious dinner recipe? Look no further! I've found an amazing recipe for a healthy salmon chowder that you'll absolutely love. This recipe is not only quick and easy to prepare but also packed with nutrients. The main ingredient in this salmon chowder is, of course, salmon. Salmon is a high-protein food that can provide essential nutrients to support your overall health. With 22.2 grams of protein per 100-gram serving, it can be a great choice for those looking to increase their protein intake and support muscle development. To make this flavorful chowder, the recipe calls for a few other ingredients such as potatoes, celery, herbs, and spices. These ingredients not only add depth of flavor but also increase the volume of the chowder, keeping you fuller for longer. The chowder also includes unsalted chicken broth, all-purpose flour as a thickening agent, and dairy products like heavy cream, unsalted butter, and whole milk for a rich and creamy texture. For those who may have dietary restrictions, the recipe provides alternative options. If you're lactose intolerant, you can substitute the dairy products with nut milk, coconut milk, or even water. Coconut cream can be used instead of heavy cream, and olive oil or other neutral, plant-based oils can replace butter. Now you may be wondering how to cook this delicious salmon chowder. Below is what you needYummlyAll you need are three simple ingredients to make this scrumptious chocolate and banana smoothie. Made with fresh bananas, chocolate cream cheese (more on that below), and milk, this chocolatey banana smoothie takes a total time of thirty seconds to prepare and works as an on-the-go breakfast, dessert, or mid-afternoon treat. ## Variations While this recipe is delicious as it is, there are several recipe variations you can try: _Make Your Own Chocolate/Cream Cheese Combo:_ If you can’t find chocolate cream cheese at the store, you can easily make your own with regular cream cheese and a few Tablespoons of chocolate syrup. Or, come up with a different dairy/chocolate combination: Combine regular cocoa powder with vanilla Greek yogurt, cocoa nibs with regular cream cheese, or chocolate milk with plain yogurt. For a dairy-free (and vegan) option, simply mash together half an avocado and unsweetened cocoa powder, then add sugar to taste. _Substitute Greek Yogurt:_ Chocolate yogurt works well as a healthy alternative to chocolate cream cheese. Greek yogurt creates a thick and rich consistency but regular and low-fat yogurt work as well. _Make It Dairy-Free:_ While this particular recipe calls for regular milk, you could easily substitute coconut milk, almond milk (or chocolate almond milk), soy milk (or chocolate soy milk), or another non-dairy milk and a non-dairy yogurt like coconut, almond, or cashew yogurt. _Make It Extra Creamy:_ If you love your smoothies extra rich and creamy, consider adding half an avocado to your concoction. _Transform It Into A Dessert:_ The next time you crave dessert, simply add chocolate syrup or whipped cream to this healthy smoothie. Or, transform it into a chocolate peanut butter banana smoothie with the addition of peanut butter. _Top It Any Way You Like:_ Tasty toppings, such as chopped pecans, toasted coconut flakes, chia seeds, or homemade whipped cream (made by combining added sugar, vanilla extract, and heavy whipping cream with a hand mixer) can be the “cherry on top” of your smoothie. There are plenty of ways to modify this smoothie recipe to make it your own. Have fun experimenting, swapping out several ingredients or adding new toppings. There really is no limit to what you can do with this delicious recipe. ## Meal Prep Tips If you want to make your smoothie in advance, here are a few tips making them delicious ahead of time: _Freeze Bananas In Advance:_ To make sure it's cold, use frozen bananas in your smoothie. Bananas should be frozen at least two hours before you prepare your smoothie, and preferably overnight. Over-ripe bananas work best for freezing. Simply peel the bananas, then freeze in a plastic freezer bag. As a bonus, using a frozen banana also produces a thicker smoothie. _Chop Fruit And Store In The Refrigerator:_ If you choose to add other fruit to your smoothies (such as melon or apples), cut them into smaller portions and store in containers in the refrigerator. _Portion Ingredients Beforehand:_ If you enjoy an on-the-go, liquid breakfast in the morning, simply portion-out all dry ingredients (in this case, cream cheese and bananas) into individual mason jars in the evening. The next morning, simply dump the ingredients into your blender, add milk and puree. This chocolate banana smoothie recipe takes very little time to prepare, however, just a little advance effort can give you just a little time back in your week.Food52For a long time, I always went to the bodega on West 9th Street, a few feet off of Avenue of the Americas. It’s Korean-owned, and a prim, unsmiling woman ruled the roost. I saw her give a few customers the business, especially the louder, rowdy types. The day I said I’d like to purchase a lighter, she looked at me disdainfully; surely I was up to no good. She’d often burst into song—Christian hymns, always—while I was browsing the aisles in search of Fig Newtons, which I get a particular hankering for twice a year, or standing on tiptoes to reach the paper towel NO ONE COULD POSSIBLY REACH but how could you interrupt the religious moment? Every once in a while, I’d get her to crack a smile—just barely. One day, she disappeared. Seems she retired. Her colleague who ran the bodega a few blocks away and would stop by to visit sometimes for a chat took her place at the counter. I stopped going to that bodega—there’s a larger one closer to my apartment that consistently has things I realize I’m missing in the middle of recipe-testing, so it’s become my go-to (it has a better selection of bodega flowers too). But I decided to return to my first West Village bodega for these scones. I thought I’d use ground Nillas in the dough—until I discovered that they don’t have vanilla in them, or butter. Then I remembered the overlooked Lorna Doone—but there wasn’t a box to be found, and subsequent online research has revealed that despite its being called shortbread, NO BUTTER in there either. What the bodega did have was Walkers Pure Butter Shortbread, even better. So we’ve got those cookies, and then, of course, the defining “cookies ‘n cream” sandwiches, Oreos! In the cream department, there’s the usual heavy whipping stuff you splash into the dough for—ahem—cream scones, and cream cheese. There’s also butter. You gotta have butter. What there isn’t much of is sugar. I don’t like my scones real sweet, and you’ve already got enough from the cookies.Food52Just as enchiladas are tortillas covered in chile sauce, and enfrijoladas are tortillas covered in beans, here comes the third musketeer: entomatadas, tortillas covered in tomato sauce. Like enchiladas that have shrugged off their heavy winter coats, entomatadas are a bit lighter, milder, and sweeter, well-suited to warming weather and earlier hours, to a glass of orange juice rather than a bottle of beer. You’ll find recipes for entomatadas made with fresh tomatoes or with tortillas that are rolled instead of folded; some get covered in a layer of cheese and baked. The version here is close to what I ate in Oaxaca, and I like skipping the baked cheese topping, as it leaves the tortillas soft and saucy all over, the tomato sauce un-muffled by too much cheese. Since the sauce, adapted from Bon Appétit’s smoky tomato salsa, does include chipotles in adobo, perhaps it does qualify as chile-based. It is tomato-forward, though, and you could easily leave out the chipotles, using fresh jalapeño in its place or skipping them entirely (and, for a touch of added sweetness, try adding a couple tablespoons of molasses when you blend the sauce, as in BA's original recipe).Food.comMUCH better than shop bought crumpets, these are easy to make and are a rewarding and comforting meal for breakfast, tea or supper. Crumpets, pikelets, Scotch pancakes and English muffins: all traditional British tea-time treats but what's the difference? That's a good question! They're all cooked on a griddle or bakestone (a heavy-based frying-pan can be used as an alternative) but crumpets and muffins are both yeast-based. To make crumpets, you need egg rings (available from kitchen or hardware shops) or, if you can get them, special crumpet rings, and they need to be well-greased. More about crumpets: crumpets are flattened round breads which are cooked on a griddle or in a skillet. They are closely associated with English society and culture, and are sometimes confused with English muffins. Although the crumpet and the English muffin share some characteristics, the two foods are in fact very different. Classic crumpets have a smooth round bottom, and a top riddled with small holes. They are served fresh from the griddle or toasted, and can be topped with cheese, bacon, honey, jam or clotted cream - although butter is the traditional crumpet topping. Crumpets are never split, unlike English muffins, and they have a slightly spongy texture which absorbs butter remarkably well. The concept of toasting crumpets over a fire is often associated with companionable rainy days in British fiction. For people who are still confused about the differences between crumpets and English muffins, remember that crumpets have a holey top, they are not split, and they are far less "bready" than English muffins tend to be. It is believed that the English muffin may have been invented by someone who was trying to replicate the crumpet, which explains the commonalities between the two. The recipes for English muffins and crumpets are also very different, with crumpets being made from batter and English muffins being made from a dough. Because crumpets are made from a batter, they must be cooked in metal rings called crumpet rings or they will lose their shape.YummlyThis recipe calls for the use of “a heavy pot.” If you don’t have one already, it’s time for you to seriously consider getting a Dutch oven. Why? Well, you can ride a motorcycle or you can ride a Harley. You can drive a car or you can drive a big old nasty Mercedes. A Dutch oven is the definition of “a heavy pot.” And you’ll really want one for this Impossible Chili recipe. Remember those old westerns where the camp cook was making chili over an open flame with a big heavy pot hanging about the fire? Yeah, that pot was a Dutch oven. These workhorse pots are made from cast iron and will probably outlive you. We have a friend who is using her late grandmother’s cast iron pot that was a wedding gift in the Great Depression. The two objections people usually raise to cast iron are weight and cleaning them. Cast iron pots and skillets are heavy, no two ways about it. It’s what makes them so durable and such excellent performers in the kitchen. They also retain heat better than regular cookware, so you’ll want to monitor your burner level. As far as cleaning them, don’t worry about being too careful. Renowned cast iron manufacturer Lodge recommends a mild dish soap and a pot scrubber rubbed gently to clean them. DO NOT put them in the dishwasher. The Impossible™ Burger here will be flavored with a tangy spice mixture. We recommend organizing and mixing your spices in a separate bowl first so you can keep track of which spices you’ve added and which must be added next. The Lime Crema is delicious and quite easy to make. Just mix some sour cream with lime zest and fresh-squeezed lime juice; sounds fancy and exotic, but very simple to make. By Impossible Foods Chef J. Michael Melton.Food52This is what I want my daughter to remember me for, the joy of the unexpected. This recipe was created in a ballet of serendipity and I can see her coming home after a bad day and curling up on the couch with a glass of wine and a steaming bowl of this, comforted by the memories of her childhood and of me teaching her to make it. I can see her sitting on my hip helping me to scoop out the curds for the homemade ricotta that is responsible for making this recipe such a creamy delight. It is the kind of dish I WISH my mother had made for me as a child, but she is not what you would call adventurous in the kitchen. I have much more of a tendency to fly by the seat of my pants as a cook (after I learn the technique). Being fascinated by the chemistry of cooking, I used 1% milk as opposed to whole milk or heavy cream for the sauce in an attempt to make it a little healthier. I find it fascinating to watch milk reach the point where it starts to thicken, be it heavy cream, whole, 1% or even non-fat. When I grabbed some greens from my potted herb garden for the sauce, I discovered they were definitely NOT basil. They smelled great next to the bubbling pot, so I threw them in anyway. Serendipity? Totally. The flavor of the mint blended beautifully with the zip of the white pepper, saving it from being too heavy. The addition of the homemade ricotta helped to keep the cream sauce light while transforming it into the tasty treat my husband and daughter ask for over and over again.YummlyMany store-bought soups are made with a long list of unrecognizable ingredients and include tons of added salt or preservatives. This recipe is easy to make at home and comes together with only eight ingredients. ## Minimal Prep Time Since this soup doesn’t require much hands-on time or effort, you can enjoy it any day of the week! You can even make it ahead of time and simply bring it back to temperature over medium-low heat until it's ready to serve. Because it reheats so well, it’s perfect for weekend meal prep. Then, just heat it up on busy nights when you need a quick, healthy meal. ## Quality Ingredients The vegetable broth is studded with onions, garlic, and mushrooms to form this simple, yet flavor-packed soup. Using a blender or immersion blender creates a silky smooth texture. But the highlight of this creamy mushroom soup, of course, is fresh mushrooms. Too many other ingredients, like heavy cream or half and half, will take away from the deep, earthy flavor of the mushrooms. Not to mention how light and refreshing this version is! Most mushroom soup recipes call for tons of butter and cream, but this recipe is low-fat, low-carb, and low-calorie, making it a much healthier option than traditional versions. It's also vegan, gluten-free, dairy-free, and paleo — suitable for just about any diet! ## Health Benefits Mushrooms have been used for their healing properties around the world for centuries. They've been shown to boost the immune system, and prevent many serious health conditions. There is promising research being done that suggests the power of mushrooms in cancer prevention and treatment. According to [this 2016 study] (https://www.ncbi.nlm.nih.gov/pubmed/27447602 "this 2016 study"), mushrooms contain a class of proteins called lectins, which are able to bind to abnormal cells and cancer cells and label the cells for destruction by our immune system. Additionally, they're low in calories, high in fiber, and increase satiety, which can aid in weight loss. They're popular among vegans, thanks to their meaty texture. They provide many critical nutrients, including B vitamins, potassium, copper, and selenium, and they're packed with antioxidants. ## Range of Options You may be wondering what type of mushroom to use in this recipe. Here's an overview of commonly used mushrooms and their characteristics, so you can decide for yourself which ones you'd like to use! For this soup, you can use one type or create a mushroom mixture by using two or three varieties. Be careful with wild mushrooms, though, since some are toxic to humans and not edible. Better to stick to store-bought ‘shrooms. ## Portobello Mushrooms Dense portobellos are commonly used in Italian cooking, thanks to their rich flavor and the depth they lend to sauces and pasta dishes. Use them in this mushroom soup recipe for an amazing depth of flavor! ## Shiitake Mushrooms Shiitake mushrooms originally grew wild in the forests of Japan, but most are cultivated these days - so they ’re easy to find in your local grocery store. They have a relatively light flavor which, when dried, can be much more intense. When used in this soup recipe, they add a lovely earthy flavor. ## White Button Mushrooms White button mushrooms are the most commonly used mushroom and they are also the mildest in taste. Most of the dishes you order at a restaurant or recipes you see call for this variety. They are readily available, which means you'll have no trouble finding them for this recipe. ## Preparing Mushrooms To prepare the mushrooms for this recipe, use a moist paper towel to brush off any dirt. You can also lightly rinse the mushrooms and pat them dry, but don’t soak them so they don’t absorb extra water. ## Mushroom Soup Recipe Ready to get to the good part? Here's how to make it! If you want to make it thicker, you can blend in pureed beans or cashews to keep it vegan. If you want a non-vegan, non-vegetarian version, you can use chicken stock in place of the vegetable stock and top it with Parmesan cheese.
