Frozen Summer Treat
Posted: Monday, Jul. 01, 2013
Chef Troy Gagliardo
Chef Troy Gagliardo is a self-taught chef that has parlayed his years of kitchen experience into many other culinary ventures. Including designing and developing his all-grilled restaurant concepts, a proprietary spice line, cook books, commercials, food styling, cooking/restaurant columns, endorsements, cooking classes, and live appearances. Troy has been voted as one of the Charlotte’s Top Five Chefs two years in a row by Creative Loafing readers and competed in the Iron Fork competition both years. Chef Troy has appeared in two national commercials with NASCAR legend Dale Earnhardt Jr. and joined him for a media tour day just days before Dale Jr. won his second Daytona 500 to start the 2014 NASCAR season.For the past seven years, Chef Troy has appeared each week on Charlotte's morning show WCCB News Rising, cooking his way through "Troy’s Everyday Eats". Filmed live each week at the WCCB Charlotte studios, Chef Troy teaches his unique style of food with a simple approach directed toward the home-cook/viewer.His feature on Rising began in August of 2007, and since has become the most anticipated part of the show. During that time Troy has prepare over one thousand of his creative original recipes live on-air and has made several cooking appearances on the night time show, WCCB News Edge. Chef Troy teamed up with The Fresh Market as a sponsor for “Troy’s Everyday Eats" in April of 2011. Troy shops each week at The Fresh Market for the ingredients used on the show, he says, "The Fresh Market sponsorship is something I have pursued for a long time. I love shopping at their markets because everything is always so fresh. They have a large variety of organic and sustainable food options. As a consumer and chef, I couldn't ask for anything more". Warren publishing recently signed Chef Troy to publish his new cookbook entitled Pseudo Southern-a playful twist on the art of southern cooking, which has been endorsed by Top Chef Alum and best-selling author Fabio Viviani and also star of “A Chef’s Life” Vivian Howard. Fabio said of Pseudo Southern, "Southern food is my second home. It's as close to my heart like Italy is, and that is why I love Troy's recipes so much. They remind me of the childhood I would have had if I was born in the south”. Vivian had this to say, “Troy’s take on southern food is just left of center, fun, and refreshing. His recipes are approachable that even the most jaded cook will be intrigued to try.” Chef Troy is also a free-lance food writer for the Charlotte Observer and Examiner.com and lives in Mooresville, NC with his wife Tracy, of twenty-three years, and their two daughters, Ally and Isabella. He can be seen every Tuesday morning from 7-9 am on WCCB News Rising.
Ok, its hot. We knew it was coming and here it is. So lets just embrace the summer weather and try to find things to beat the heat. As things get hotter meals get lighter and anything frozen will definitely get it done.
The traditional foole, as it was known centuries ago in England, is pureed/stewed fruit folded into a simple custard. A fool, as it is spelled now, is now usually built in the trifle or parfait style as before but whipped cream replaces the custard.
For my version I take the modern route and layer it with crumbled cake, chill and serve. But then it hit me; why not make a frozen ice cream type sandwich using the some components.
Angel food, or pound cake, sliced and topped with the fool mixture of pureed fresh summer fruit and whipped cream. Top with another slice of cake to make a sandwich, wrap and freeze. This treat is super simple, easy and most of all a refreshing way to use summer fruits in a creative and unique way.
For more recipes visit www.cheftroy.net and be sure to watch Tuesdays with Troy every week from 7-9am on WCCBs Rising.
Frozen Strawberry Fool Sandwiches
1 1/2 Cups-Fresh Strawberries-stem removed and halved
2 Cups-Heavy Whipping Cream
¼ Cup-Powdered Sugar
¼ Teaspoon-Almond Extract
2 Teaspoons-Lemon Zest
1 Loaf-Angel Food Cake-thin sliced
1. Chill bowl of stand up mixer, or glass mixing bowl.
2. Place strawberries in a blender or food processor and puree until smooth.
3. Place strawberry puree, heavy cream, sugar, extract and zest in chilled bowl.
4. Fit mixer with whip attachment/or use whisk and combine, whisking until stiff peaks form.
5. Spoon some of the whipped cream mixture on half the cake slices.
6. Top with remaining slices, wrap each in plastic wrap and place in freezer for at least 4 hours.
7. When ready to eat, remove from freezer, unwrap and enjoy.
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