Bath time! Meet the newest addtion to the Phin & Phebes fam, Fluffnut!
Phin & Phebes Test Kitchen
These prototype drawings have been itching to go live. These flavors have been around for a while, but this is the drawings first inveiling. Go Yum!
Lamb Chops with Winter Greek Salad
- 4 lamb loin chops
- salt & pepper
- small handful of mint leaves
- small handful of Italian parsley leaves
- 2 cloves garlic, crushed and chopped
- olive oil
For winter greek salad:
- 2 c. cauliflower florets, cut into small pieces and blanched briefly
- 1 small apple, cut into 1/2” cubes
- 1 small bunch green onions, chopped
- 6-8 dry-cured black olive or kalamata
- small handful Italian parsley
- juice of 1 lemon
- olive oil
- salt & pepper if needed
- 2-4 ounces feta cheese, cut into 1/2” cubes
To grill lamb chops, season with salt and pepper. Chop mint, and parsley, stir together with garlic and olive oil and set aside to marinate while you prepare the salad. For the salad, combine cauliflower, apple, green onion, and parsley in a medium bowl. Toss with olive oil and lemon juice, then set aside. Heat charcoal grill or grill pan until hot. Scrape the marinade off the lamb chops, and grill over medium-high heat until cooked to desired doneness (I prefer medium-rare). Set aside to rest while you finish the salad. Toss cauliflower mixture with feta cheese cubes. Taste for salt and pepper, but keep in mind that the olives are very salty. Pit olives and cut or tear into small slivers. Place salad on serving dish and sprinkle olives on top.
Serve Greek salad alongside chops.
From the amazing people over at Farm + House + Table
One of my favorite sessions by far at Ice Cream University has been the chocolate course, which was then quickly outdone by the Ice Cream Flavors session but more on that later. For now, here are some quick facts about chocolate:
- In the 1800’s, Van Houten (shown above) added alkaline to chocolate (to make it more digestible), then removed fat (making cocoa butter in the process - which was a waste product at the time)
- You can choose the concentration and type of alkalizing agents (will change color and density)
- Dark chocolate is composed generally of Sugar (47%), cocoa liquor (38%), cocoa butter (or a non fat cocoa solid) (13%) and other (2%)
- Color is one of the most important things coco adds to ice cream (it’s a strong sensory input) - you want a darker colored coco
- You can get different colors out of cocoa (time and temperature of fermentation and amount of alkaline)
- There is no chocolate in white chocolate