Cinnamon Toast Ice Cream

Ingredients

• 2 cups whole milk
• 2 (3-inch) cinnamon sticks
• 5 slices firm white sandwich bread
• 1/2 stick (1/4 cup) unsalted butter, melted
• 2 tablespoons packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 6 large egg yolks
• 1/2 cup granulated sugar
• 1/4 teaspoon molasses
• 1 cup heavy cream

Special Equipment: An instant-read thermometer; an ice cream maker

Cook’s Note: Though the toast is crunchiest the first 2 days after it’s made, the ice cream keeps 1 week

Preparation

1. Bring milk and cinnamon sticks to a boil in a 2-quart heavy saucepan
2. Remove from heat and let steep, covered, 30 minutes.
3. While milk steeps, put oven racks in upper and lower thirds of oven and preheat oven to 300°F
4. Cut 3 slices bread into 1/4-inch cubes and transfer to a bowl
5. Quarter remaining 2 slices and pulse in a food processor to make bread crumbs
6. Whisk together butter, brown sugar, and ground cinnamon in another bowl
7. Drizzle 3 tablespoons butter mixture over bread cubes and stir to lightly coat
8. Spread in 1 layer in a shallow baking pan
9. Add bread crumbs to remaining butter mixture and stir to evenly coat
10. Spread crumbs evenly in another shallow baking pan
11. Bake bread cubes and crumbs, stirring occasionally and switching position of pans halfway through baking, until golden brown and crisp, about 25 minutes total
12. Cool in pans on racks, then transfer bread crumbs to a bowl
13. Return milk to a boil, then pour over bread crumbs and let stand 10 minutes
14. Pour milk through a fine-mesh sieve into saucepan, pressing hard on solids, then discarding them
15. Whisk together yolks, granulated sugar, molasses, and a pinch of salt in a bowl
16. Return milk mixture to a boil and add half to yolk mixture in a slow stream, whisking until combined well
17. Add yolk mixture in a slow stream to milk in saucepan, whisking, then cook over low heat, stirring constantly, until mixture is thickened and thermometer registers 170 to 175°F (do not let boil)
18. Remove from heat and immediately stir in cream
19. Pour custard through fine-mesh sieve into a metal bowl
20. Quick-chill custard by setting bowl into a larger bowl of ice and cold water and stirring occasionally until cold, about 15 minutes
21. Freeze custard in ice cream maker until almost firm
22. Fold bread cubes into ice cream, then transfer to an airtight container and put in freezer to harden, at least 2 hours
23. Dive in with spoon and enjoy!
    

Gratin Of Eggs With Soubise Sauce ~ (Serves 6)

Ingredients

• 8 extra large eggs

Mushroom filling

• 1 pkg dehydrated wild mushrooms
• White wine to hydrate
• 1 T butter + enough to apply to service ware
• 3 scallions, peeled and sliced thin (1/2 C)
• Pinch salt
• Fresh ground black pepper to taste

Soubise Sauce

• ½ lb peeled and thin sliced onions
• 1 C water
• 1 T butter
• 1 T flour (all purpose)
• 1 C cold milk
• ¼ C heavy cream
• Fresh ground black pepper to taste
• Pinch salt
• 4-5 T grated Swiss cheese

Egg Preparation

1. Pierce the rounded end of eggs with a pin – this prevents cracking and discoloration
2. Place eggs in a single layer in a saucepan and cover with boiling water
3. Bring pan contents back to a boil
4. Reduce heat and boil gently for 9 – 10 minutes
5. Pour off the water and shake pan to crack shells
6. Fill pan with cold water and ice
7. Set aside until eggs are completely cooled

Mushroom Filling

1. Hydrate mushrooms in wine
2. Once hydrated, drain off remaining liquid and course chop
3. Melt butter in skillet for 2 minutes
4. Add mushrooms and sauté 3 – 4 minutes until mushrooms and scallions have melted together
5. Season with salt and pepper
6. Spread mixture over bottom of buttered: 6 – 1 C gratin dishes for individual servings , or 1 – 6 C gratin dish for family style service
7. Drain and slice eggs
8. Shingle eggs on mushroom filling in a single layer

Soubise Sauce

1. In saucepan , add water and sliced onion
2. Bring to a boil for approximately 5 minutes or until onions are almost tender and dry
3. Transfer onions to food processor and puree
4. Melt butter in saucepan and add flour
5. Whisk well and cook for 10 – 15 seconds
6. Add cold milk while whisking steadily until sauce boils and thickens
7. Add cream, salt, pepper and onion
8. Bring to a boil again and pour over sliced egg
9. Sprinkle with cheeseCooking Instructions
   1. Place 4 – 5 inches under hot broiler for 3 – 4 minutes or until nicely browned
   2. Serve immediately

Acqua Al 2

Having been to Acqua Al 2 several times now, consistency is the umbrella problem for this otherwise good restaurant. When they hit the mark, they hit it like a concert firepot; but when the miss, they fizzle. Guests get disappointed because expectations are high for a reason.

**The one component of the dining experience that has never waivers is the pleasant experience interacting with the host/hostess staff. They are prompt, informational, cheerful and they remember customers.**

The wait staff is always pleasant; however, they are not always knowledgeable. That was not the case in the least this time. Our waitress not only knew her product, she proactively suggested rearranging the plating service in order to compliment each of our main courses. A suggestion we took and were thankful we listened to.

Our order started out with two dishes we have had previously and loved:

PAPPARADELLE AL RAGU – The ragu had previously been a velvety sauce over soft, handmade ribbons of flavorful noodles. Unfortunately this time the sauce was over salted and so oily that it separated over the noodles. The unfortunate noodles didn’t make it long enough in the water to be considered ‘al dente’. For guests who like their pasta silky, this dish certainly challenged the idea of well cooked. The pasta water was clearly seasoned; however, with the over salted ragu, the plate was a disappointment.

STROZZAPRETI AL POMODORO – This dish was delicious through and through. The delicate balls of spinach and ricotta cheese were delicate and light yet at the same time very flavorful and cozy. Nestled into the bright tomato sauce and topped with distinctly nutty parmesan, this baked dish was not mushy, nor had the sauce taken too much heat to become sweet. The ratio of spinach to ricotta was very generous and the distinct flavor of spinach brought the brightness, nuttiness and salt from the cheese together extremely well.

Our next dish was a new choice for us to split:

TOPINI AL GORGONZOLA – The gnocchi itself was the best either of us had ever eaten. Without a doubt, I have never had a pillow of potato this perfectly shaped, with consistency this smooth yet able to spring back against the tooth. It was amazing from flavor to size and every bite was a treasure. The gorgonzola sauce was thick and rich but not overly ‘ripe’ allowing for a novice cheese eater to enjoy this sauce. That said, the cheese lovers that we are, we found delicate high notes of damp meadow and smoky richness of cream just separated from fresh dairy milk. This sauce was not gilding the lily, to the contrary, it was the perfect accompaniment. And our server was correct in suggesting that this dish be the precursor for our entrees with its savory taste and unique texture.

The entrees dishes, which we had really enjoyed on previous trips, were a letdown in comparison:

PETTO DI POLLO AI FUNGHI PORCINI – The plating for this dish left something to be desired. There was no garnish and the chicken cutlet was slopped with sauce. The sauce, though full of mushroom and flavor, was again, over salted which was a shame because the underlying flavors were really nice. The chicken was cooked perfectly. As tender on the edges as it was in the middle and served well heated and fresh.

FILETTO AL MIRTILLO – The filet was well carved, well marbled and very flavorful and the blueberry sauce was savory and served in abundance. The issue with this usual favorite is that it was requested to be medium-rare and was not served that way. It is a very thick cut of meat but on previous trips it had been pink with a touch of warmth in the middle, but this time it was well seared on the outside and meat drawer cold in the center. Carving the outside off and leaving the cold center provided a taste of what the dish is supposed to be like, but going through those gymnastics should not be required.

Acqua Al 2 has an amazing kitchen that can put out some of the best Italian dishes anywhere; however, they need to work on their consistency. If anything, the servers and the back of the house should take after their host/hostess counterparts and ‘nail it’ every time.

I look forward to an improved review in the future. I will be returning at some point.