Guest guest Posted July 15, 2011 Report Share Posted July 15, 2011 A few weeks aqo I read a post from I beleive it was lea ann. that she liked to just blend a cantalope fles and seeds no skin and it was one of her favorites So I thought I would give it a try put in one cantalope four ice cubes and all the seeds but no skin blended it up and it was fantastic. next I will try it with a bit of ginger. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 16, 2011 Report Share Posted July 16, 2011 Hi and thank you for sharing. Can you also share your recipe for strawberry ice cream? aneta > > Hello everyone! I am a professional chef who adores her vita mix! I have been using a vita prep in various restaurants for over 10 years and have the vita prep at home ! Awesome! Tonight after dinner i made the family some strawberry ice cream and it was great! But i want to share another melon recipe with you today. > I love to make melon soup with bay shrimp salad and smoked paprika creme fraiche. Sounds super fancy but it couldn't be easier and is perfect for these hot summer nights! > > blend up any awesome ripe melon, my favorite being Tuscan and add a splash of lemon and salt to taste. > Then while that is chilling I take some bay shrimp and toss with the following : evoo, s & p, minced thai red pepper, sliced chives, orange zest and orange juice. > > Serve soup with bay shrimp piled in the middle and garnish with some smoked paprika spiked creme fraiche! > I have served this at many of my catering events and always get rave reviews! If you are serving wine with this, a nice crisp Pinot Gris or blank is wonderful and a splash in the soup is super tasty too! > > Autumn > > Sent from my iPad > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 16, 2011 Report Share Posted July 16, 2011 I make a good strawberry ice cream. I use frozen strawberries, sone sugar, a little vanilla and heavy cream. It's pretty good. I have made it with 1/2 milk and1/2 cream too. Sent from my iPad On Jul 16, 2011, at 7:14 PM, " anetaze " <anetaze@...> wrote: > Hi and thank you for sharing. Can you also share your recipe for strawberry ice cream? > > aneta > > >> >> Hello everyone! I am a professional chef who adores her vita mix! I have been using a vita prep in various restaurants for over 10 years and have the vita prep at home ! Awesome! Tonight after dinner i made the family some strawberry ice cream and it was great! But i want to share another melon recipe with you today. >> I love to make melon soup with bay shrimp salad and smoked paprika creme fraiche. Sounds super fancy but it couldn't be easier and is perfect for these hot summer nights! >> >> blend up any awesome ripe melon, my favorite being Tuscan and add a splash of lemon and salt to taste. >> Then while that is chilling I take some bay shrimp and toss with the following : evoo, s & p, minced thai red pepper, sliced chives, orange zest and orange juice. >> >> Serve soup with bay shrimp piled in the middle and garnish with some smoked paprika spiked creme fraiche! >> I have served this at many of my catering events and always get rave reviews! If you are serving wine with this, a nice crisp Pinot Gris or blank is wonderful and a splash in the soup is super tasty too! >> >> Autumn >> >> Sent from my iPad >> > > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 16, 2011 Report Share Posted July 16, 2011 I second that, Autumn! I'm looking forward to picking a professional chef's brain. ) Pretty please? -----Original Message----- From: anetaze <anetaze@...> Hi and thank you for sharing. Can you also share your recipe for strawberry ice cream? aneta > > Hello everyone! I am a professional chef who adores her vita mix! I have been using a vita prep in various restaurants for over 10 years and have the vita prep at home ! Awesome! Tonight after dinner i made the family some strawberry ice cream and it was great! But i want to share another melon recipe with you today. > I love to make melon soup with bay shrimp salad and smoked paprika creme fraiche. Sounds super fancy but it couldn't be easier and is perfect for these hot summer nights! > > blend up any awesome ripe melon, my favorite being Tuscan and add a splash of lemon and salt to taste. > Then while that is chilling I take some bay shrimp and toss with the following : evoo, s & p, minced thai red pepper, sliced chives, orange zest and orange juice. > > Serve soup with bay shrimp piled in the middle and garnish with some smoked paprika spiked creme fraiche! > I have served this at many of my catering events and always get rave reviews! If you are serving wine with this, a nice crisp Pinot Gris or blank is wonderful and a splash in the soup is super tasty too! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2011 Report Share Posted July 17, 2011 So, For strawberry ice cream I cut and freeze about 1 pound strawberries. Place strawberries in blender, add 1 cup whole milk and 1/4 cup sugar. I process just like they show you on the video. If it is too thick, I add more milk. I find that whole milk works great with less fat then cream! Enjoy- autumn Eat asap! Sent from my iPad Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2011 Report Share Posted July 17, 2011 Have you ever tried it with almond milk? > > So, > For strawberry ice cream I cut and freeze about 1 pound strawberries. > Place strawberries in blender, add 1 cup whole milk and 1/4 cup sugar. I process just like they show you on the video. If it is too thick, I add more milk. I find that whole milk works great with less fat then cream! > Enjoy- autumn > Eat asap! > > Sent from my iPad > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2011 Report Share Posted July 17, 2011 Thank you, Autumn. The really good strawberries show up here next month so I'm waiting for them with bated breath. So, does the Prep hold up well in commercial kitchens? -----Original Message----- From: Autumnmaddox <autumnmaddox@...> So, For strawberry ice cream I cut and freeze about 1 pound strawberries. Place strawberries in blender, add 1 cup whole milk and 1/4 cup sugar. I process just like they show you on the video. If it is too thick, I add more milk. I find that whole milk works great with less fat then cream! Enjoy- autumn Eat asap! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 18, 2011 Report Share Posted July 18, 2011 The vita prep is pretty awesome! Anytime you go to a " high end " restaurant and you get anything that is smooth as silk, you can bet it was the vita prep! It held up great, considering how rough on equipment people can be. Regarding the ice cream, -As for almond milk substitution for whole milk, it would work fine but you might not have as smooth a texture? I am not sure though since this is just a guess on my part. Autumn Sent from my iPad Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 18, 2011 Report Share Posted July 18, 2011 Lots of well-known chefs endorse the Prep including Keller, Boulud, and Charlie Trotter--how's that for a Holy Trinity of Cuisine? I noticed that Vitamix sells a repair kit for the Prep so that chefs can make quick repairs. Undoubtedly, people forget and leave utensils in the containers. I'll try the recipe with whole milk. We have access to thermalized milk from Jerseys here and I think it'll be a perfect fit for some good strawberries, lots of butterfat but not so much that it'll take the edge off the strawberry flavor. YUM! -----Original Message----- From: Autumnmaddox <autumnmaddox@...> The vita prep is pretty awesome! Anytime you go to a "high end" restaurant and you get anything that is smooth as silk, you can bet it was the vita prep! It held up great, considering how rough on equipment people can be. Regarding the ice cream, -As for almond milk substitution for whole milk, it would work fine but you might not have as smooth a texture? I am not sure though since this is just a guess on my part.. Quote Link to comment Share on other sites More sharing options...
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