Summertime Ceviche

Ever since I first tasted it at a cooking class at Urban Element I've been a fan of ceviche. It's the perfect dish for these steamy summer days when you don't want to add more heat to your home by turning on an oven. Ceviche is made using acids (citrus juices) that cause the proteins in the seafood used in the recipe to change on a molecular level similar to the change that occurs when the proteins are cooked. I like to use the recipe in my favourite cookbook, "Cooking For Geeks", with the addition of an element I learned at the Urban Element; I also like to listen to listen to Action Bronson's "Ceviche" while making this, but that's strictly optional.

Ingredients:

500 g bay scallops, rinced and patted dry
130 g lime juice
60 g lemon juice
15 g ketchup
7 g garlic, chopped on run through a garlic press
18 mL olive oil
4 mL balsamic vinegar
1 small red onion (70 g ), slicely as thinly as possible
1 shallot bulb, slicely as thinly as possible
1 plantain
canola oil

1. Mix everything but the scallops, plantain and the canola oil in a bowl. Add the scallops to the bowl and make sure everything gets covered by the marinade. Cover the bowl securely and store it in the fridge. Mix everything up again in two hours, then allow it to sit overnight to allow the acids to do there thing.
2. Before you're ready to serve the ceviche, preheat 3 cm of canola oil to 190 C in a large skillet over medium-high heat (or plug in your deep fryer if you have one). Cut the ends from the unpeeled plantain, then halve it crosswise. Peel the plantain then cut it lengthwise into very thin slices (use a mandolin if you have it). Fry the strips in batches, turning frequently, until they are golden. Drain on paper towels, and season immediately with kosher salt.
3. Take out the ceviche from the fridge, and plate it. Top with the fried plantain you have made.

Make Ice Cream Better With Chocolate Dip

During the heatwave we've experienced this summer, my wife and I decided to treat ourselves to some ice cream. As we ate from our bowls, we groused about how we never see ice cream trucks in our neighbourhood and reminisced about how good we had it back in the day when the Dickie Dee men used to sell frozen treats from freezer units on tricycles. It was then when Dawn mentioned that her favourite type of ice cream cone are the ones dipped in chocolate, and asked me if I knew how they get the chocolate to harden on the ice cream so quickly. I had no idea, so off I went to the interwebs. The chocolate you see people dip soft-serve ice cream in contains oils high in saturated fat. A drop in temperature causes saturated fats to harden and take on a glass-like consistency. When you emulsify coconut oil with melted chocolate, the mixture remains a stable liquid at room temperature, but as soon as you drizzle it over ice cream, it chills down fast and hardens into a tasty shell. With this knowledge, it is now easy to bring the feel of an ice cream parlour into your kitchen with the following recipe:

Ingredients:

250 g dark chocolate, 66% to 72%, finely chopped
200 g refined (not unrefined or virgin) coconut oil
125 g light (clear) corn syrup

1. Combine the chocolate, coconut oil, and corn syrup in a microwave-safe bowl. Microwave on half power in short 15 second bursts, stirring with a spoon in between, 3 to 4 times, until the chocolate is completely melted. If the mixture is heated too much, the chocolate may break, forming harmless brown speckles in the sauce; to re-emulsify the sauce, blend in a blender on high speed for 30 seconds.
2. Transfer chocolate dip to a container and store at room temperature, stirring with a spoon if it separates. For best results, let the dip harden on ice cream for 30 seconds before eating.