Halva Ice Cream May 14, 2010

My husband loves Halva so this ice cream and this post is for him :)

Halva is a traditional sweet made of sesame paste and sugar with various additions, some more traditional like nuts and vanilla and some more modern like cacao or a layer of chocolate. So I figured why shouldn’t I try making an ice cream that tastes like halva…?

You will need:

1  3/4 cup Tahini

1 cup sugar (I used 1 1/2 cups because my husband has a really sweet tooth but I think 1 cup is sufficient for the rest of us) 

2 cups of milk

2 tsp vanilla

Now, about the main ingredient - Tahini (sesame paste); it is liquid and if its a good one it has a layer of oil on top which you just have to stir in before using. I prefer imported Tahini from the Middle East to the US manufactured one, it has a better flavor and texture, though I cannot explain the reason (maybe a different variety of sesame…?).

I mixed the Tahini with the sugar and then added the milk and vanilla and churned normally on high speed like I usually do, the ice cream is amazingly creamy and has a superb texture and if it wasn’t for all the sugar it would have been almost healthy :) Feel free to add nuts, especially Pistachios at the end of the churning process or just sprinkle them on top when serving.

Enjoy!

Chocolate Covered Marzipan Truffles May 13, 2010

Its been a while since I made those but since they could be made for any occasion and in any season I will allow myself to blog about them now :)

I made these for my husbands birthday back in February and they were a smashing success! They are super easy to make and require no skills or tools or anything of the sort.

What you need is some good marzipan (baking section of your grocery store)

Good quality dark chocolate (you can use milk chocolate but I do not think its as good)

Dried cherries (or prunes, especially if you soak them in brandy for example, or maybe some raisins… well you get the idea)

You can also dip some (or all) of your truffles in chopped nuts or cacao :)

So here is how:

Marzipan is often sold in logs (about 1.5 inches, 3-4 cm, in diameter), which makes it even easier, just cut into discs about 1/3 inch/1 cm thick and flatten out. Put your dried fruit of choice (I used 2 cherries per truffle) in the center, close it with your fingers and roll like you were tought in kindergarten until you have a little ball. Repeat until out of Marzipan :)

Melt your chocolate over a Bain Marie until glossy (I do not have a candy thermometer and am doing just fine); dip your marzipans in it with the help of a pair of trusty toothpicks and let dry on a piece of parchment or alternatively roll in a bowl of chopped nuts and then let dry. Store in an airtight container for a few weeks (as if they will last that long…….).

Nishino in Seattle Review May 13, 2010

Sushi is as much about the rice as it is about the fish and the rice in Nishino is worth talking about; it is comprised of separate grains that are sticky enough to hold their shape while you carry them from your plate to your mouth but as soon as you bite… they separate into individual grains – it is what sushi rice (and all the myths and truths surrounding it) is all about. The place itself is modern, not a typical Japanese restaurant, more of a nice & cozy bistro with table cloths and dim lighting, the service is prompt and attentive. The food, which is why you are actually reading this post, is innovative yet traditional, perfectly executed and beautiful. The seared foie gras with tuna and balsamic is sublime, an amazing combination which makes you wonder why no one else thought of it before, the fried sushi rice squares topped with salmon tartare have all the elements of a good dish – hot and cold, crunchy and soft, rich and tart. The sushi is also superb and fresh, the list of fish on the menu is complimented by an equal amount of daily specials. 

A truly great dinner!

Reservations recommended. 

WWW:  http://www.nishinorestaurant.com/

Address: 3130 East Madison Street Seattle, WA     Tel: 206.322.5800