I’m ecstatically proud to announce The Roving Stove is celebrating TEN award-winning years in business! It’s been a long unconventional journney to that decade of culinary success for this self-taught chef, but trading in the VIP entrances in couture gowns for service entrances in my apron is a decision I’ve never, ever regretted.
For me, the kitchen has always been synonymous with the ability to nurture and create. It all began with wanting to surprise my parents with breakfast in bed. It was a surprise all right, I was only four. By the time I was five – my interpretation of fun was “concoction days” in my mother’s kitchen (much to her chagrin). At that age my attention span was short, so mom would often find out about my exploits around the time smoke started billowing from the forgotten ovens, and I was long gone riding my bicycle in the neighborhood, oops!
Mom decided it might be wise to buy me my own Easy Bake oven before I burned the whole house down. I would meet my father every night after work with an endless array of delicacies – bake mixes filled with gummy worms, pretzels, or bologna. I always did love sweet and salty together. I was just ahead of my day – chocolate and bacon are quite commonly found together in recipes today! Trust me, dad is an enthusiastic guinea pig for all of the concoctions I whip up now.
I was never a naturally skinny person, so there were many hungry modeling years in between that, odd as it may sound, I credit those food deprived years for developing and refining my palate. I would savor the few delectable, yet minuscule bites I allowed myself in the fine dining establishments we frequented around the globe – then translate them into healthier versions of recipes at home. Although I was often homesick for family and friends all those years on the road, I admit it was my kitchen I secretly missed most of all.
You would think the road to a culinary career might have been obvious by then, but it took being stuck at home ill, and unable to eat again, to reignite my passion years later. Bored and alone with only Food Network to keep me company, I began cooking the meals I would watch Emeril, Sarah Moulten, and Ina Garten make. Since eating was a problem, I’d invite friends over in the evenings to do that for me. It wasn’t long before their encouragement, and an ad in Cooking Light Magazine about personal chefs would change my life forever.
Whether you hire The Roving Stove to do the cooking for you, or choose to explore your own culinary horizons with the Personal Chef Approach™ the benefits are far greater than just a few delicious meals –it’s a whole new lifestyle starting in your kitchen! One in which you eat healthy but exactly how you like, with the people who matter most, and never have to worry about what’s for dinner.
Salty Caramel Ice Cream
In my world you have to learn to take the salty with the sweet, so please enjoy this Salty Caramel Ice Cream with a piece of cake to help us celebrate!
1 1/2 cups sugar, divided
2 1/4 cups heavy cream, divided
1 teaspoon sea salt
1/2 teaspoon vanilla extract
1 cup whole milk
3 large eggs
1. Heat 1 cup of the sugar in a large saucepan over medium heat, twirling pan over burner to heat sugar evenly (do not stir), until it melts and turns dark amber in color.
2. Carefully add 1 1/4 cups heavy cream (it will splatter as you add it), and cook, stirring continuously, until incorporated (if it bubbles up too high lower heat slightly). Remove from heat, stir in sea salt and vanilla, and transfer to a bowl to cool to room temperature.
3. In a small heavy saucepan bring milk, remaining cup heavy cream, and remaining 1/2 cup of sugar to a boil, stir occasionally.
4. Whisk eggs in a small bowl. Temper by adding 1/3 of the hot milk mixture in a slow stream whilst whisking constantly. Transfer mixture back into same saucepan, and set over low heat, stirring and scraping down the sides of the pan with a small heatproof spatula until thickened. Do not boil. Cook until the custard coats the back of the spoon. Pour custard into a fine-mesh sieve into a large bowl to strain out any bits. Stir in cooled caramel mixture.
5. Chill custard, then freeze in an ice cream maker for 30-45 minutes. Transfer soft ice cream to an airtight container and keep in the freezer to firm up.
This ice cream is delicious on it’s own, but also great served with tarte tartin, with fudge brownies, my chocolate waffles, or as the filling in an ice cream pie with a chocolate cookie crust.