Joanne Weir’s new foodie-travel TV series runs the gamut from stroopwafel to tarte flambee

When chef and restaurateur Joanne Weir isn’t at Sausalito’s Copita, her modern Mexican restaurant and tequila bar, it’s usually because she’s pursuing one of her other passions — writing, teaching, traveling or filming a new PBS cooking show. Or all of the above.

Weir’s newest project is Plates & Places, a 13-episode culinary series filmed on location in France, Italy, Morocco and beyond. The series is airing on KQED and other PBS stations (find details at createtv.com/show/Joanne-Weirs-Plates-and-Places), and streaming via Vimeo at www.joanneweir.com/plates-places.

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The series is an irresistible foodie-travel combination. Episode 2, “It’s All Greek To Me,” takes Weir to the Greek island of Kea, for example, for pastitsio and scordalia, then back home to demonstrate the recipes in her San Francisco kitchen. And an AmaWaterways Rhine cruise takes her to Strasbourg — Tarte Flambee! — in episode 12, as well as to Amsterdam for Stroopwafel, that city’s signature caramel-filled waffle cookie.

Now Weir is putting her own spin on stroopwafels by sandwiching the cookies around homemade burnt caramel ice cream. And she’s sharing the recipe — from episode 4, “Cookies, Cookies, Cookies” — too.

Joanne Weir turns Stroopwafel into ice cream sandwiches. (Plates & Places) Stroopwafel Cookies

3 large eggs

¾ cup brown sugar

¼ teaspoon salt

1¾ cups Pastry Flour Blend or King Arthur Unbleached All-Purpose Flour

½ teaspoon cinnamon

2 teaspoons baking powder

2 teaspoons vanilla extract

½ cup (1 stick) unsalted butter, melted

Directions:

In a large mixing bowl, beat together the eggs, brown sugar and salt.
In a medium-sized bowl, whisk together the flour, cinnamon and baking powder. Stir these dry ingredients into the egg mixture. Fold in the vanilla and melted butter with a rubber spatula. The batter will be thick and gooey.
Heat a mini-pizelle iron for 15 minutes. Coat with vegetable shortening and place a medium ice cream scoop full of batter onto the pizelle iron. Close iron and cook for 30-40 seconds. Lift iron and remove cookies with tongs. Place cookies on a wire rack. Continue to cook cookies, coating the iron with shortening as needed.
When the cookies have cooled, place a scoop of slightly softened Burnt Caramel Ice Cream in the center of a waffle, top with another and form an ice cream sandwich. Repeat and eat!
Burnt Caramel Ice Cream

1 1/3 cups sugar

2 cups heavy cream

1 cup milk

1 vanilla bean,

Source:: The Mercury News – Lifestyle

      

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