ClevelanDish

A Guide to Dining, Eating and Cooking in Cleveland, Ohio

Bar Cento gets rockin reviews and rockin ice creams August 1, 2008

Northern Ohio Live has rated one of my favorite late-night spots as the best in Cleveland! I’m excited about this, especially since Cleveland Magazine snubbed Bar Cento in their recent restaurant guide.

And, another sidenote that is completely blogworthy in and of itself…

Jeni's Dark Cocoa Gelato

Jeni's Dark Cocoa Gelato

On their dessert menu, Bar Cento has recently begin offering selections from my favorite ice cream place in the universe, Jeni’s Ice Creams!
A few weeks ago it was just a dessert special, but now it’s made its
way onto the regular dessert menu. They’ve been offering a variety of
flavors, including the Salty Caramel, the Black Coffee and the
Pistachio. Jeni makes creative gourmet ice cream, gelato and sorbet
from fresh, local ingredients. Trust me, it doesn’t get any better than
this. I wonder what it will take for Bar Cento to get my favorite
flavor combo, the Dark Cocoa Gelato and the Gravel Road? Jonathan Sawyer, are you reading this? :)

Since moving to Cleveland, I’ve really missed having a Jeni’s within
walking (and driving) distance from my house, and it’s practically
worth the drive to Columbus to eat Jeni’s. So I’m thrilled that one of
my favorite places in Cleveland has done the right thing by bringing
Jeni’s to Cleveland. Yum!

I love it.

 

Recipe: Peanut Butter Bedlam Ice Cream May 4, 2008

A few weeks ago, I got it into my head to figure out how to make good peanut butter ice cream. My first attempt was a disaster. Yesterday I tried a different recipe and the result was declared, by three independent, unbiased taste testers, “the best peanut butter ice cream ever.”

The secret? This book: The Perfect Scoop, by David Lebovtiz. This guy rocks. The Perfect Scoop is my favorite type of cookbook: amazing, creative recipes; solid, even scientific explanations of the ingredients and equipment; and just the right amount of mouth-watering close-ups of the finished product.

Peanut Butter Bedlam Ice Cream
Makes 1 quart.

3/4 cup smooth peanut butter
3/4 cup plus 2 tbsp sugar
2 2/3 cups half and half
pinch of salt
1/8 tsp vanilla

Puree everything in a food processor until smooth. (I just used a whisk for a few minutes.) Chill in the refrigerator, then freeze in your ice cream maker

You can add chopped peanuts at the end to make crunchy, or, I suppose, some make some nice milk chocolate chunks.

I pretty much followed David’s recipe, except that I used Trader Joe’s organic smooth peanut butter instead of regular smooth peanut butter.

If you’re into making ice cream, I highly recommend checking out The Perfect Scoop. Tons of great other flavors, including Guinness-Milk Chocolate Ice Cream, Fresh Ginger Ice Cream, Gianduja Gelato, Goat Cheese Ice Cream, Black Pepper Ice Cream, and a gazillion other extras. Enjoy!