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.
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.
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
- 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, split and scraped
¼ teaspoon kosher salt
8 egg yolks
- In a large heavy stainless steel frying pan set over medium heat, melt the sugar, swirling the pan to melt the sugar uniformly. Cook until the sugar starts to turn golden brown or caramel color. Immediately remove from the heat and let the caramel get a shade darker. Carefully add the heavy cream. The caramel will seize and get hard.
- Place the pan over the heat and stirring constantly, heat the cream to melt the caramel.
- When the caramel is melted, add the milk, vanilla bean and salt. Heat the mixture until bubbles form around the edges and a skin forms on the top.
- Place the egg yolks in a bowl. Slowly add the warm caramel cream mixture to the egg yolks, whisking constantly. When all of the warm caramel cream mixture has been added, pour the contents into a heavy saucepan. Using a rubber spatula or a flat bottom wooden spoon, stir the mixture constantly over medium heat until it thickens and coats the back of the spoon or spatula, 2 to 4 minutes.
- Pour the hot mixture through a fine-mesh strainer into a clean bowl and whisk the mixture to cool it slightly. Cover the bowl with plastic and place it in the refrigerator until cold.
- Freeze the ice cream according to your ice cream maker’s directions. Makes about 1 quart.
— Joanne Weir, “Plates & Places”