In 2011, Gourmet released their list of the 50 Women Game Changers in Food. I stumbled on this entirely by accident. One week a couple of months ago, I was meal planning, and didn’t have access to my Ina Garten cookbooks. So, I googled the recipe I was looking for and found it on a blog that was making its way through the list (she’s number 39… I’m a little disgruntled that Rachael Ray is higher up than she is). I was inspired to do the same. I need to challenge myself more in the kitchen, and I thought this would be an excellent way to do so. As I’ve been planning for this, I’ve been flipping through cookbooks, checking out websites and buying new equipment, and I’m excited. I’m also really looking forward to learning more about these game changing women, and introducing myself to recipes I’ve never cooked before.
(And since this entire year-long project will be all recipes I’ve never made before, I can’t promise that everything will turn out the way I want it to. But whether a dish is a winner or an epic fail, I’m going to be completely honest about it.)
Week 17 brings us to Dorothy Hamilton.
There isn’t a lot of biographical information to be found about her. I know she has degrees from multiple universities, including NYU and Harvard, but, the most important thing is to know that in 1984, after spending time abroad, she established the French Culinary Institute in New York. The French Culinary Institute eventually became the International Culinary Center. The Institute boasts Julia Child as a lifelong patron of the school, includes chefs such as Jacques Pepin & Jose Andres (among many others) as deans. Alumni includes Bobby Flay.
She is also a former Chairmen of the Board for the James Beard Foundation, and host of A Chef’s Story on PBS
This recipe I’m going to share isn’t her recipe, because, well, she isn’t a chef. I thought about buying the textbook/cookbook her students use, and preparing something from that. But, like most textbooks, it was crazy expensive. So, what’s a blogger to do? Make a recipe I think she would enjoy.
In this article, she mentions that her favorite meal would include freshly made strawberry ice cream for dessert:
For dessert I’d either have a seasonal fruit tart; one of the best I’ve ever had is oranges sliced really thin with the rind still on, but cooked down a little bit, into a crispy buttery tart. Or ice cream freshly made in an ice cream machine, from super-ripe strawberries.
I’ve been looking for an excuse to buy an ice cream machine, and since strawberries are in season and so delicious right now, I went with it. This ice cream was incredibly easy to make. For my first time, I wanted one that was egg free, and pretty much fool proof. Not only was it easy to make, but it was so, so delicious. It tastes so fresh & authentic. It actually tastes like strawberries, not the artificial flavor you’re used to with strawberry ice cream.
Strawberry Ice Cream
(Recipe originally found here.)
- 1 lb. of strawberries, rinsed & roughly chopped
- 3/4 C. of granulated sugar
- 1 t. of vodka (optional)
- 1 C. of heavy cream
- 1 C. of sour cream
- 1/2 t. of lemon juice
- Combine the berries, sugar, & vodka in a mixing bowl. Let hand out for an hour.
- Transfer the berry mixture to a blender or food processor. Add the heavy cream, sour cream and lemon juice, and pulse until smooth, with some chunks of strawberry remaining. Chill mixture in the refrigerator for an hour.
- Freeze in your ice cream machine, following the manufacturers instructions.