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.

The Roving Stove is celebrating 10 years of award-winning service!

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!

Julie Anne and Johnnie Friedman

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.

My dad, Bill Friedman Jr. – an enthusiastic guinea pig today!

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.

An unconventional journey to a decade of culinary success

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.

The Personal Chef Approach™ for the home cook

The Personal Chef Approach™ for the home cook

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!

SERVINGS: 8

INGREDIENTS:

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

DIRECTIONS:

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.

SERVING SUGGESTIONS:

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.

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  • September 25, 2012
    5:40 pm

    What a fantastic journey you’ve been on in the past ten years! We are ALL thankful you’ve taken it and are happy to be now on it with you. You mean SO much to so many people and have inspired, taught, cheered and healed us in so many ways and thank you is hardly enough. There aren’t words to properly articulate what you mean to us all or thank you but know that you have greatly improved lives, made a mark on the world (which you continue to make) and are educating a younger generation in all our kids. What a huge accomplishment in such a short time. I am sure your family must be so proud because I know each of us are. SO proud!

    Reply
    • September 27, 2012
      10:26 am

      Aw, thank you Rachel, I’m blushing!

      Reply
  • September 26, 2012
    11:51 am

    Here’s to many more years! I know how much I love looking through the site almost every day and some days, I’m in and out many times. Can’t wait to see the new site! We all know how hard you’ve been working on it. Just have to say it again, you are one amazing lady! You really should be wearing the superwoman PCA cape, jumping from one cooking dilema to another.

    Reply
    • September 27, 2012
      10:27 am

      I have an amazing membership full of people who inspire me! We have come a long way baby!

      Reply
  • September 27, 2012
    5:20 am

    Congratulations on 10 YUMMY years of The Roving Stove and a huge welcome to Chef Debbie Solomon!

    Being on the east coast, Ive never had the pleasure of having a meal cooked by The Roving Stove, but being a member of JulieAnneRhodes.com makes me feel like I’ve got a secret look inside Julie Anne’s recipe book and diary of cooking secrets!

    Congrats again to both of you and I wish you the best of luck in the new directions The Roving Stove will be taking – very exciting!

    Oh yeah – WE NEED YOU ON THE EAST COAST!

    Reply
  • September 27, 2012
    11:03 am

    It is really exciting, and such a pleasure to work with Debbie – thank you!

    Reply
  • September 27, 2012
    1:26 pm

    So thrilled for you! You have put so much hard work in the business and just so passionate about your work! This is a very BIG and EXCITING step – wish I was closer to celebrate with you!

    Reply
  • September 27, 2012
    1:33 pm

    Me too CJ! http://personalchefapproach.com/2009/05/dinner-with-julie-anne-rhodes.html

    Reply
  • September 27, 2012
    2:49 pm

    Congratulations from The Netherlands!

    Reply
  • September 29, 2012
    8:15 am

    Congratulations Julie Anne! From all of your friends in Canada, here’s to another 10 delicious years!

    Reply

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