Set up your Cobb Cooker and light a Cobblestone, once it is grey place the Frying Pan in place. (Don’t forget to use an oil-based spray on the frying pan to prevent sticking)
Put the dome over the top and leave to heat for 5 minutes.
Crack 4 eggs into a bowl and begin to whisk. Add half of the chives and add a pinch of salt (optional) and pepper. Whisk ingredients together until combined.
Pour egg mixture into the hot frying pan. Make sure that the entire bottom of the pan is covered with the egg. Put the dome lid on and check up every couple of minutes to make sure it does not cook all the way through.
When the sides start to cook through and the middle is still slightly runny, add half of the sliced mushrooms, tomatoes and cheese to one half of the mixture then close the Dome Lid again
Cook the omelette for another 10-20 seconds or so making sure to check that it’s not burnt on the bottom, and then carefully, with your spatula, lift the other side of the omelette and fold it to cover the mushrooms tomatoes and cheese.
Slide the omelette onto a nice, clean plate.
Repeat above steps for the remaining eggs and the rest of the ingredients.
I’ve got a great idea! Smoked ice cream! I know what you’re thinking, “puddles of sooty cream in the bottom of my smoker…great idea…”, but hear me out. It’s amazingly delicious!
When making ice
cream, I prefer to use the custard method, it’s smoother and creamier and best
of all, it can even be made without an ice cream maker. The custard method
lends better to freezing without the constant churning of an ice cream maker.
The basic idea is to warm a mixture of egg yolks, sugar and heavy cream to a
temperature of 170°F and then slowly cool the mixture, stirring when possible,
until frozen.
Now the trouble is:
how to get the smoke into this frozen treat? Can’t very well smoke a tub of Ben
& Jerry’s now can you? So instead we have to smoke part of the custard
base. Since we want a hint of smokiness in the ice cream we’re not going to
smoke the whole shebang. Instead let’s just smoke some of the cream.
It is important
that the cream stay cold while being smoked, so clearly cold-smoking is the
route to go and on top of that we need to keep the cream in an ice bath. Just
as you shouldn’t leave a litre of cream out on the counter, you shouldn’t leave
it in your smoker at ambient temperature.
Once you’ve got
your cream smoked and cooled then channel your inner alchemist and make the
right blend of fresh cream and smoked cream to your taste. In my
experimentations, I’ve used anywhere from 15% to 40% smoked cream. The amount
of smoked cream that I choose to use depends on the flavour I’m making. If I’m
making something more on the delicate side than I use less smoked cream than if
I were to make something with a stronger flavour like coffee or chocolate.
When adding flavours
the possibilities are endless, just keep in mind that you don’t want to add too
much liquid to the custard or else it will freeze into ice crystals. Some of my
favourite flavours to add to smoked ice cream are:
– caramel
– dark chocolate
– spices like cinnamon, nutmeg, cloves & ginger (think a smoky gingerbread
cookie)
– espresso
– maple
– whiskey or bourbon (remember that alcohol doesn’t freeze like water, so you
can be a little more generous)
Here’s one of my
biggest hits so far:
Smoked
Bourbon Ice Cream
Ingredients:
¾ cup heavy cream
1 ¼ cups heavy cream
8 egg yolks
¾ cup brown sugar
½ cup whole milk
2 Tbsp bourbon
2 tsp vanilla
1 tsp salt
Directions:
Setup Smoker and Cold smoke ¾ cup of heavy cream with Hickory Bisquettes for 1.5 hours. Smoke the cream in a disposable aluminum baking pan placed inside of a larger baking pan filled with ice to keep the cream at a cool safe temperature
Remove cream from smoker and allow to cool in a sealed container in the fridge
Combine smoked cream with fresh cream to taste until you have 2 cups of cream (I ended up using ¾ cup smoked cream and 1 ¼ cups fresh cream for this recipe)
Whisk yolks and sugar together in a saucepan then add cream and milk and combine
Heat on low-medium until the custard reaches 170°F, stirring frequently
Remove from heat, stir in bourbon, vanilla & salt
Strain custard and refrigerate covered until temperature is lower than 45°F, preferably overnight
Add custard to your ice cream maker (follow your ice cream maker’s instructions!)
If you don’t have an ice cream maker, you can simply place the cold custard into a container in the freezer and stir vigorously every 30-60 minutes to get a similar consistency
Prepare the Cobb Cooker and light a CobbleStone and wait a few minutes until it has turned grey.
Place the Frying Pan accessory onto the Cobb Cooker and close the Dome Cover for 5 minutes so it can heat up.
Whisk the eggs and milk together and place the bread into the mixture so it can lie flat. After a minute, turn it around. You want the bread to really absorb the egg mixture well.
Place a small knob of butter on the Frying Pan and let it melt, then place the bread onto it.
Close the Dome Cover and let it cook for about 5-8 minutes. Do check that it is not browning too much, but you do want a nice caramelisation on it.
Flip the bread and repeat. The bread puffs up beautifully with the Dome Cover on.
Serve drizzled with honey, cinnamon sugar and lemon or your favourite topping.