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Mustard Ice cream is the popular frozen savory item. Two of our favorite chefs have it on there menus. Maya Erickson of AQ in San Francisco was just nominated for Food and Wines Best New Pastry Chef. Nick Sullivan is Chef de Cuisine at 610 Magnolia, Edward Lee’s, from Bravo Top Chef, Restaurant in Kentucky.

 Both Mustard Ice creams would pair well with wild game, pates or try with a sweet strawberry dessert.

Mustard Ice Cream By Maya Erickson of AQ
2 each Eggs
3 each Egg Yolks
200g Heavy Cream
1175g Whole Milk
125g Sugar
150g Glucose
75g Trimoline
7g Dijon Powder
225g Smooth Dijon
20g Tumeric Powder
30g Ice Cream/Sorbet Stabilizer 

Scald the Milk and Cream Mixture. Add the sugars to the egg mixture, add the dijon(smooth and powdered) to the mixture. Whisk in the stabilizer to the egg mixture. Temper the milk mixture into the egg mixture and cook until thickened. Chill down the mixture and freeze in a pacojet beaker for 24 hours to -4. Pacotize the next day when you are ready to serve.

"Mustard Ice Cream" By Nick Sullivan of 610 Magnolia
2L                        Whole Milk
665g                    Heavy Cream
380g                    Sugar
300g                    Glucose
64g                      Trimoline
180g                    Non-fat Milk Powder
6g                        Ice Cream Stabilizer
300g                    Whole Eggs
1T                        Mustard Powder
250g                    Dijon Mustard
TT                        Salt

Combine all ingredients except eggs in a medium sized pot. Bring up to a boil and slowly temper in your eggs. Cook until thickened. Strain, pour into Pacojet beakers and freeze for 24 hours to -4. Pacotize when ready to serve.

With such a warm winter I haven’t stopped thinking about ice cream (not that we every really do). But now that it is getting chilly I am starting to think of that hearty rich winter food. Perfect time of the year to make a pate to snack on. The pacojet’s coupe set is the perfect tool for helping with this. The two- cutter blade purees the duck breast to an almost smooth texture for a delightful country pate. Try the four- cutter blade on foie gras to make a smooth creamy torchon. 

Duck Pate
4 duck breast, skin and fat removed and reserved
2 duck hearts and livers
1 red onion, minced
2 cloves garlic, minced
¼ cup diced apricots
¼ cup dried Bing cherries
¼ cup toasted pistachios
1 tablespoon dried tarragon
Salt and pepper
Bacon 

Place duck skin and fat, fat side down in sauté pan. Place on low heat and render fat. Remove skin. Sauté red onions and garlic in fat till tender. Place duck meat, onions, and fat in a pacojet beaker. Chill till fat is cold. Using the two-cutter blade pacotize once. Fold in dried fruit, pistachios, tarragon, and salt and pepper. Line a terrine mold with bacon. Place duck mixture in terrine mold and cover with bacon. Tightly cover mold with foil. Place terrine mold in a water bath. Bake at 325f till pate reaches 158f in center. Remove from oven. Place a weight on top of terrine, such as a soup can. Allow to cool. Refrigerate for 12 hours, remove pate from mold. Remove bacon, slice and serve.

Foie Gras Torchon
1 whole grade A or B foie gras lobe
1 teaspoon vanilla paste
¼ cup apple liquor, calvados or other
Salt
Milk

 Cover lobe of foie gras with milk and refrigerate for 24 hours. Remove lobe from milk. Remove any visible veins from lobe. Place lobe into a pacojet beaker with vanilla, liquor, and salt, use two if needed. Using four cutter blade Pacotize. Place foie gras on to a long piece of plastic wrap. Roll into a log about two inches wide. Refrigerate for 24 hours. Bring a large pot of water to a boil and have an ice bath ready. Place torchon into boiling water, still in plastic wrap, for 90 seconds. Remove and place in ice bath. Allow torchon to cool. Refrigerate for 12 hours, slice and serve.

The Pacojet is a great addition to any high end bar. Use the Pacojet to make fresh fruit and herb purees. Just add you alcohol over fresh fruit, herbs, and other flavor enhancers and use the four cutter blade from the coup set to puree. Place frozen drink bases in beakers, freeze, then pacotize for creamy smooth frozen drinks.

Mango Martini

½  mango, peeled and diced
1 tablespoon caster sugar
4 ounces vodka
1 ounce triple sec 

Add all ingredients to pacojet beaker. Using four cutter blade from coupe set pacotize twice.

I am always amazed at the versatility of the Pacojet. The four cutting blade in the coupe set puree soft fruits and vegetables in to a fine paste or puree. Pacotize twice to insure no lumps have formed. In 2 minutes you can have a spread, sauce, or dip. 

Avocado spread
2 Avocados, peeled an pitted
4 ounces Sour cream
1 ounce Red onion
1 Jalapeno
1 clove Garlic 

Combine all ingredients in beaker and process with 4 blade cutter.

Caramelized yogurt is one of the most versatile food items in a modern kitchen. Caramelizing the sugars and proteins in the yogurt completely changes the flavor profile. I like using the thicker Greek yogurt. Place the yogurt in a vacuum seal bag and cook at 180f in a circulator for 24 hours. When you remove the bag from the water you will see the water in the yogurt has separated, strain off the yogurt. 32 ounces of yogurt will yield about 10 ounces caramelized yogurt. The caramelized yogurt is coagulated and needs to be blended. You can do this in a blender but need to add more liquid to it: more yogurt, caramel, milk. Using the whipping disk with the pacojet yields a smooth creamy product with a pure taste. Just place the strained yogurt into a beaker and pacotize twice with the whipping disk. Use the finished product in savory and sweet applications. I have used it with Indian spiced lamb chops, fresh berries, and chocolate cake.

Need to make a dip, spread, or condiment quikly? Use the two cutter blade from the coupe set to quickly chop and mix.

Sundried Tomato Tapanade
8 ounces Sundried tomatoes
2 cloves Garlic
1 ounce Capers
1 ounce Red onion
4 ounces Olives 

Combine all ingredients in beaker and pacotize onece using 2 blade cutter. Use as spread, dip, or condiment.

Tropical Fruit Salsa
½ Pineapple, peeled, cored, and diced
1 Mango, peeled, cored and diced
1 Red bell pepper, diced
1 Jalepano
¼  Red onion, peeled and diced
1Lime zested
¼ teaspoon Cumin 

Combine all ingredients in beaker and pacotize onece using 2 blade cutter. Use as spread or condiment.

The coupe set for the Pacojet expands the machine ten fold. Use the two blade to grind fresh meat. Add spices, herbs, and other flavorings to the mix. 

Breakfast Sausage

1 pound Pork butt
4 ounces Bacon
1 ounce Brown sugar
1 teaspoon Sage
1 teaspoon Rosemary
1 teaspoon Thyme
¼ teaspoon Red pepper flakes
½ teaspoon Salt
¼ teaspoon Pepper 

Place all ingredients in beaker and pacotize once using 2 blade cutter. Form in patties and sauté.

Blue Cheese Burger
1 pound Sirloin
2 ounces Blue cheese
1 clove Garlic
1 ounce Onion
1 ounce Butter
2 leaves basil 

Combine all ingredients in beaker and pacotize once using 2 blade cutter. Form into quarter pound brgers and grill.

These are great on a cold day. The whipping disk is great for batters. The whipping disk helps give the eggs an extra boost and makes the end product so light and fluffy. Try all you waffle, blini and pancake batters with the whipping disk.

Spiced Pancakes

8 ounces Flour
1 ounce Sugar
6 fl ounces Milk
4 Eggs
1 teaspoon Cinnamon
¼ teaspoon Nutmeg
¼ teaspoon Ground ginger 

Place all ingredients in beaker and pacotize once. Saute ½ cup scoops in skillet.

When using the four blade the pacojet can do most things that a blender or robo coupe can do. We think even better. With a blender so much liquid is need to start a vortex and move the food. With the pacojet the machine moves not the food and needs much less liquid, giving you a pure flavor. Try this flavorful creamy hummus.

Hummus

18 ounces drained Chickpeas
1 Lemon juiced
3 ounces Olive oil
1 clove Garlic
1 ounce Tahini
salt and pepper to taste 

Combine all ingredients in beaker and process twice with 4 blade cutter.

The 4 blade from the coupe set is great for pureeing fresh spices and herbs. Using it is fast, easy, and clean. Unlike a blender there is no need for large amounts of liquid, and unlike a robot coupe there is no scraping down the bowl and starting again.

Curry paste

1 stalk Lemongrass, chopped
1 Shallot, diced
3 Bird peppers
4 cloves Garlic
½ cup Basil
½ cup Cilantro
1 Lime zested
3 tablespoons Fish sauce
½ teaspoon cumin
3 tablespoons olive oil

Combine all ingredients in beaker and process twice with 4 blade cutter.