VittlesVamp

Saffron Cardamom Pistachio Ice Cream

I've had several requests lately to share a recipe or two.

How can resist the wisdom of the crowd? (Especially when the crowd is made up of my hungry fans!)

Thought it might be nice to offer up the recipe for one of my all-time favorite Indian-inspired frozen confections -- Saffron Cardamom Pistachio Ice Cream.

Rich and golden, studded with bright green pistachio nuts, I recently served it at a dinner party atop crushed Shortbread Cookies and a jumble of juicy red raspberries. It's equally delicious on its own...

Saffron Cardamom Pistachio Ice Cream

2 cups milk
2 cups heavy cream
1/2 teaspoon saffron thread
8 large egg yolks
1/2 cup sugar
1/4 cup light corn syrup
2 teaspoons ground cardamom
1/2 cup pistachio nuts, shelled and chopped
Pinch of salt

Combine milk, heavy cream and saffron in a saucepan and stir over medium-high heat until beginning to boil. Take off the heat and allow the saffron to steep for an hour to an hour and a half and the mixture is bright golden yellow.

In a separate bowl whisk together yolks, sugar, corn syrup, salt and ground cardamom. Put the saucepan with the golden milk mixture back on the heat until simmering. Add the heated mixture a 1/2 cup at a time to the bowl with the eggs and sugar, whisking vigorously to temper, not allowing the eggs to scramble. Then pour the mixture back into the saucepan and cook over medium heat, stirring constantly until it forms a custard, thick enough to coat the back of a spoon.

Strain through a fine sieve. Allow to thoroughly cool in the refrigerator for at least 6 hours or overnight. Freeze in an ice cream maker, adding pistachios midway through the churning process.

Place ice cream in the freezer for at least 3 hours before serving.

Cotes Du Right

Last year, I wrote about a swank Cotes du Rhone event that I attended in celebration of a new ad campaign touting the wine's gift for accompanying fancy fare and casual grub alike. At that time, I took the event programmers to task for only focusing on the posh half of the equation, delicious as it may have been.

This year, they went to the other end of the spectrum, inviting a select group of foodies to a pizza party at Chelsea's Co. The pizzas were paired with some of the Rhone Valley's loveliest bottles by Blue Hill Sommelier Thomas Carter. I enjoyed all the vin, but officially developed a crush on Carter when it came to his selection of Vidal-Fleury, Cote-Rotie 2005, a ruby red beauty offering hints of pomegranate, dark cherry and tobacco. (Why aren't there more sommeliers at pizzerias?)

The pizza was equally divine: Bianca Tradizionale, featuring mozzarella, pecorino, black pepper and pork strutto by Chef Nate Appelbaum of Pulino's; Corn Pie, showcasing corn puree, mozzarella, parmesan, cherry tomatoes, fresh basil and chili pepper from Chef Jim Lahey, our pizzeria host for the event; Brussels Sprout Pizza, with fior di latte, pancetta afumicatta, garlic and parmesan from Chef Matheiu Palombino of Motorino...

...Margherita Pie spotlighting sweet tomato, mozzarella and fresh basil by Chef Mark Iacono of Lucali; and a thick-crusted Sweet Pie with chocolate, Salvatore Brooklyn ricotta and raw honey from Chef Heather Carlucci of Print Restaurant.

It was an amazing meal accompanied by a selection of sensational Rhone Valley wines. And, just reliving it now, I really don't know if I can ever have pizza with Chianti again.

At Mama Vamp's Side

Another day, another surgery. At least that is how it has felt over the past few years with Mama Vamp. Despite that, she is just like a Timex: Takes a licking and keeps on ticking.

Nonetheless, it was a bit nerve-wracking this last go-around. She needed to be in the hospital in Philly for more than a week.

Making matters worse, there wasn't much I could do to really help. I know where my talents lie. Knife in the kitchen, yes. Scalpel in the operating room, no. I'm also a God-awful nurse and physical therapist.

I'm a good talker, but my gift for the gab was useless. Mama Vamp was so hopped up on pain pills for days after the operation that she couldn't stay awake to chat.

I'm a good cook and baker, but those lovely pharmaceuticals deadened her appetite, so making her something scrumptious was a no go.

Basically I was useless. Yet I was there.

I tried to keep my mind off things with work during the day and plans in the evening with Philly friends at local hot spots like Fish and Zahav. I tried a couple glasses of wine and cocktails too. It didn't really work.

Oddly enough, the only foodstuff that offered solace was a mason jar full of pickles. Not the gherkin kind, all briny and mouth-puckering, but a new breed of pickle from Philadelphia's own Iron Chef Jose Garces. Served at his classic American bar Village Whiskey, these pickles are really more of a selection of marinated veggies than the traditional, vinegary cucumber standard.

Above, you'll see his Herb Cherry Tomatoes, peeled and bathed in a glorious vinaigrette, plattered with slabs of toasted sourdough, a chunky olive tapenade and whipped ricotta. It made for a comforting lunch, alongside a well-prepared Old-Fashioned.

It was wonderful, but I do have to admit that food tastes a heck of a lot better now that Mama Vamp is back home recovering. Still, I think I'll need to take her to Village Whiskey for a pickle and Old-Fashioned remedy, once she's able. It might be just what the doctor ordered!