Wednesday, May 04, 2005

Museum Friends

This week the American Association of Museums conference is here in Indianapolis. It is fun to have this event in our hometown because all of my museum friends from across the nation come for it. Museum people are huge foodies and often good cooks, so we've had people over cooking almost every night. I'll try to post some of the recipes people brought with them at a later time. Here are some highlights: Shrimp Diane, Tante Lucia's family pasta sauce and pasta (involves sauteing the pasta in olive oil, garlic and nutmeg), homemade Maple Ice Cream, pane cada (sp?), and a pasta recipe from the Mansion on Turtle Creek in Dallas. Also lots of great sangria and John made the best lemoncello I've ever had. Our kitchen is getting a workout. My friends Kris and Scott, also consultants, are staying with us and we've been having a great time (they contributed the Maple Ice Cream and the freezer to make it in and also the pane cada).


Anonymous Anonymous said...

Kris here. The correct spelling of pane cada is panna cotta, and I made a very good rhubarb version for our special museum educators party. (Troy says I am pendantic for correcting his spelling, but this is not really about Troy, it's about maple ice cream.) Take my word for it, the maple ice cream was the real highlight. Here's the recipe:

1 cup Grade B maple syrup
2 cups heavy cream
1 cup whole milk
1/4 teaspoon salt
2 large egg yolks
1/3 cup walnuts, toasted and chopped

Boil syrup in a 2-quart heavy saucepan over moderately high heat until reduced to 3/4 cup, 5 to 10 minutes. Stir in cream, milk, and salt and bring to a boil over moderate heat.

Whisk egg yolks in a large bowl, then add hot cream in a slow stream, whisking. Transfer to saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170°F, 1 to 2 minutes (do not let boil).

Pour custard through a fine sieve into a clean metal bowl, then cool, stirring occasionally. Chill, covered, until cold, at least 3 hours.

Freeze custard in ice-cream maker until soft-frozen, then, with motor running, add nuts. Continue churning ice cream until frozen, then transfer to an airtight container and put in freezer to harden.

7:17 PM  
Blogger Troy said...

The correct spelling for pendantic is "pedantic"." Obviously I was mistaken in my assumption that Kris was guilty of being so since the definition relates to being overly concerned with book learning and her spelling is just as bad as mine. Her Maple Ice Cream recipe, however, is high above reproach, and she is awfully cute, too.

5:19 AM  
Anonymous David said...

You both get Princess points for correcting each other's spelling errors. As a witness to the foodies at the market, I can tell you, they're not stretching the truth about consumption.

12:48 PM  
Blogger Troy said...

Welcome to the blogosphere David! If anyone would recognize a princess it would be you.

5:56 PM  

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