Sunday, February 21, 2010

Olive Oil Ice Cream

1 1/3 cups whole milk

1/2 cup sugar

Pinch of salt

1 cup heavy cream

6 large egg yolks

1/2 cup fruity olive oil

Combine the milk, sugar, and salt in a saucepan over medium heat until warm and sugar is dissolved.In another bowl, whisk the egg yolks. While continuing to whisk, gradually add the warm milk mixture to the egg yolks. Once it's all combined, return the entire mixture to the saucepan.Stir it over medium heat, making sure that it doesn't stick to the bottom of the pan. Let it thicken enough so that it coats the spoon.Pour the cream into another bowl and place a strainer over the top of the bowl. Pour the milk and egg mixture through the strainer into the cream. Whisk together and then add the olive oil, continuing to whisk until all combined. Place over an ice bath and continue to stir until the mixture has cooled. churn in an ice cream maker

Tuesday, January 26, 2010

Accolades for Il Camino

Il camino, wins the Times Food Guide Award for the best Italian Restaurant – Goa for the year 2010.

The most talked about section of menu which is talked by all is the signature chefs dishes such as

Spaghetti Bolognaise…
… the perfect combination

As you might expect from a classic of the Italian kitchen, this involves no special equipment, just a long, slow simmer to allow the flavours to combine. Each batch of bolognaise is made by combining over 30 ingredients to precision.

Pollo Arrosto …
… Simply the best

At Il camino each broiler that is to be converted to roast chicken is carefully selected. The key to our signature dish is it is carefully brined and the low- temperature cooking that helps in retaining maximum moisture to end up with a deliciously succulent bird. Our unique simple recipe does not use any marination or seasonings