Portobello Road in London is best known for antiques (and perhaps Bedknobs and Broomsticks), but also offers a sizable food market at the end of the row. So, once you are worn out pawing through china, travel cases, and antique sporting goods, hit the food market for sweet and savory treats.
This refreshing, bright ice cream is a perfect summer treat. Sprinkle with grated coconut or brown sugar to serve.
In a small bowl, combine 1/4 cup coconut milk with arrowroot and set aside. Mix remaining 3 1/4 cups coconut milk in a saucepan, and cook over low heat. Once mixture begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably.
Stir in vanilla and coconut extracts.
Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to you ice cream maker's instructions. In the last few minutes of churning, add shredded coconut.
Thanks Stuff Magazine and congrats to the other winners of Boston's Sexiest. Read the full article here.
WHEELER DEL TORROChef
Del Torro makes us melt. He’s the suave chef behind the vegan offerings at Brighton ice creamery 3 Scoops, as well as the creator of an alcoholic “Black Label” line of flavors inspired by his love of nightlife. (Crushing yet?) He gives cooking demos around the world, but we’re really smitten by his recent flurry of local pop-up restaurants, from February’s Fillet of Soul, featuring vegan soul food, to last month’s Barrio, an Afro-Cuban street-food venture. Next up: another Barrio installment, plus the opening of an underground French café in Brighton. Ooh la la.
Is being a chef a sexy profession? Of course! It’s the sexiest job, except maybe salsa instructor. Chefs work with their hands, meet and work with different types of people, and share their passion with their guests in a way that can be viscerally enjoyed.
Is veganism sexy? Over the years, I’ve gotten more involved in promoting green business and lifestyles. Conservation of resources is sexy, right? From a mental and physical perspective, I felt refreshed when I adopted a vegan diet — more active and lighter. I tell some of my more mature clients to skip the blue pill and adopt an invigorating vegan lifestyle instead.
What’s your coolest nightlife memory? Celebrating with Prince, December 31, 1999, at the MGM in Vegas.
What’s the sexiest place you’ve ever traveled? Around the world, the sexiest spot is first class on any international flight. The Champagne is flowing, and you have a minimum of six hours of nonstop flirting.
If your style of sex appeal were an ice cream flavor, what would it be? Dom Pérignon Vintage Sorbet.
The fruity flavors in this salad combine with the crunch of jicama for a refreshing start to a Latin meal.
Mixed greens
Dressing
Combine all salad ingredients. Mix dressing ingredients and stir to combine. Add dressing to salad and toss. Serve immediately.
Optional: Top with your favorite vegan feta or raw tofu.
A favorite of jazz legends, born in speakeasies where late night blended into early morning, fried chicken and waffles is the ultimate mash up of sweet and salty.
Whisk together the flour, baking powder, baking soda, and salt in a large bowl. Mix the soymilk, butter, and brown sugar in a medium bowl. Pour the soymilk mixture into the flour mixture. Stir as little as possible – until it is just blended. Cook on a waffle iron for 3 to 5 minutes, generously greasing both grills with oil or butter before each waffle.
Mix together the flour and cornmeal in a deep bowl. In a separate bowl, place 1/2 cup water.
Add 1/3 cup of the flour mixture to the bowl of water and stir. Add the baking powder to the dry flour mixture and mix.
Dip chunks of the chicken into the batter, then dredge each piece of chicken into the flour mixture and coat.
Fry chicken pieces in hot oil on medium-high heat in a large skillet or deep fryer until crispy and golden brown, turning as needed.
For snacking, slice the waffles into strips and cut small "popcorn" pieces of chicken before frying. Serve hot with butter and maple syrup.
An adult take on a classic childhood treat.
In a small bowl, combine 1/4 cup soymilk with arrowroot and set aside.
Mix soy creamer, remaining 3/4 cup soymilk, sugar, cocoa powder, and 1/2 cup chocolate chips into a medium-sized saucepan. On low heat, stir frequently until chocolate chips melt, then bring mixture to a boil. Once it begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably. Add vanilla extract and vodka.
Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to your ice cream maker’s instructions. In the last few minutes of churning, add marshmallows and 1/2 cup chocolate chips.
To make the ice cream sandwiches, simply melt 1/2 cup chocolate chips and drizzle on bottom graham cracker layer. Place a scoop of s’more ice cream on the melted chocolate and top with a graham cracker.
A hearty cold salad perfect for hot weather
Grate the beets and cucumbers and chop the garlic cloves finely. Combine all of the ingredients and stir in the mayonnaise. Serve chilled.