VittlesVamp

Ice Cream For Teddy

I was seriously nervous. I knew that a review from Teddy would be unadulterated, unfiltered honesty.

He's four. Candor in food reviews are a hallmark of his set.

The words "blech" and "ew" are often trotted out, when youngsters are confronted with new foods. No sensitivity here for the beleaguered chef.

How did I get into this situation? Innocently enough, I had made some kid-friendly chocolate chip cookies for my neighbor Teddy (which he kindly shared with his parents), and since he knew I made ice cream as well, he declared that next I would be making him a frozen confection. Pushy, yes, but I liked his pluck!

I agreed, and inquired about his favorite flavor. He took a beat and then said that he loved "chocolate dipped strawberries," asking if I could do something along those lines.

Hmmm. Not quite Balsamic and strawberries, but pretty darn sophisticated for a four-year-old nonetheless. The gauntlet had been thrown down.

Admittedly, it was several months before I picked it up.

I had baked some Rosemary Shortbread and shared a few with Teddy's parents. Teddy saw the hand-off and immediately remarked "Where's my ice cream?"

I had to pony up -- pony up big time. The question was whether I tempered the flavors for a child's palate or if I went full-throttle.

I think you know which way I went.

I heated milk and steeped cocoa nibs for two hours. I made a slurry with exceedingly good cocoa, yolks and sugar. Mixed that all together, stirring over a medium flame until it thickened, and then added 3 bars of high-grade bittersweet chocolate. Put that in the fridge and then sous vide strawberries with sugar. The next day I tossed the chocolate ice cream base in my freezer tub and let the machine do its thing. Then I grabbed a Tupperware container and layered the ice cream with intense strawberry bits before letting it freeze overnight.

Oh, yeah. This was some solid ice cream goodness. But, was it too much for Teddy? I didn't know.

I asked his Mom to shoot me a text after he tried it -- and even if he didn't care for it, not to hold back. She promised.

Three days later and I was on tenterhooks. No review. Was his Mom too embarrassed to tell me that the ice cream had elicited an "ick" from her son?

I saw her for coffee and after a few niceties I had to ask.

"Oh my, gosh -- he loved it," she said. "I took a video of him eating it and completely forgot to send it to you!"

I breathed a sigh of relief! And then she forwarded the video, so I could hear for myself.

Teddy's words as he took a bite: "Let's see about this...Hmmm...I like it! It is soooo good. Yummy, yummy, yummy!"

Poetry. Pure poetry. I don't think I've gotten a review that pleased me more.

"Yummy, yummy, yummy!" will be the words that carry me into 2022 with a bit of optimism!

My Winter Kitchen List

There is nothing like a really great restaurant meal to get me to do culinary cartwheels in my own kitchen. I often end up trying to recreate a dish. Sometimes I simply ride the inspiration into a delightful home-cooked meal.

Well, two brunches last weekend have definitely set me down a gastronomy rabbit hole (and, yes, rabbit might even be involved.)

First up, was Saturday brunch a Agi's Counter in Crown Heights, where the Eastern European fare was front and center. Hungarian pastry lined the countertop. Protected by glass panes, it made for an irresistible window shopping experience while I waited on line to place my brunch order. No surprise, a warm slice of Cinnamon Bread showered with sea salt was had. So was a swoon-worthy Caraway Shortbread Cookie. Savory followed in the form of an open-faced poached chicken sandwich with buttermilk and grapes that was swoon-worthy in its own right. And, then because brunch is about being excessive, we had a Hungarian Nosh Plate that included a buttery chicken liver mousse, 6-minute deviled eggs, housemade pickles, and more.

I loved everything that was served -- but all I could think about was "Why haven't I made Chicken Paprikash in ages?"

And, yes, thinking that homemade spaetzle are a must do too.

But then there was Sunday brunch. It was had at Lowerline near the Brooklyn Museum of Art. The place tasted much more like Bywater than Brooklyn. Take a look at this Crawfish Étouffée...

Yeah. Gumbo needs to be made. Perhaps Rabbit and Dumplings need to be rustled up as well. And, let's say "yes" to Bananas Foster.

Anyone interested in joining my table this winter?