- Our peanut's jar is totally empty.
(belch)
Hmm..
Wait,
I know one other place we can find peanuts.
(slow music)
Good thing I still have
these peanut plants growing in the window sale.
(fly buzzing)
A little texture,
never hurt.
There we go.
This Sundae's gonna taste great.
- I don't know.
Somehow I doubt that.
Hey, what's up guys?
Welcome back
to Binging with Babish.
For this week,
we're taking a look at Sponge Bob's onion,
ketchup
and peanut's plant Sundae.
And yes,
this is an actual peanut plant
that I bought on Etsy.
It's too young
to have yet yielded any nuts,
but I think ultimately
that's not going to matter.
So for the TV show accurate version,
we are weeping
as we thinly slice a large Vidalia onion,
filling a bowl with our ice cream surrogate,
aka a whole bottle of ketchup,
scattering our Vidalia onions across the top
and leaving plenty
of room for our Tennessee red,
organic heirloom peanut plant,
roots,
dirts,
and all as SpongeBob said,
'a little texture never hurt',
except that eating dirt,
is a very effective way
to give yourself a parasite.
I had to Google that,
and I came across a lot
of articles on this subject,
because apparently there's a lot
of people out there that like to eat dirt.
I, however,
I'm not one of them,
so I'm gonna carefully scoop around the dirt,
grab some peanut greens,
which are apparently perfectly edible,
and here we go.
Let's try a bite of Sponge Bob's improvise
to Sundae which I hopefully shouldn't have
to tell you is not very good.
It's ketchup,
onions
and leaves.
It's like eating a burger without the bun
or the burger.
And yes,
it did give me rancid breath.
So making an edible version
of this is going
to take some doing.
I'm thinking the only way
to do it is to make ice creams flavored
after the different parts of the Sundae.
First up the onions,
I have two large Vidalia onions,
that I've halved
and thinly sliced,
which I'm now going to caramelize.
I'm gonna start by
gently sauteing them over medium-low heat,
adding a little kosher salt,
freshly ground pepper
and then I'm gonna cook them covered,
stirring occasionally
for about 15 minutes.
We just want the onions
to soften up as well as give up a bit
of their moisture,
but we don't want anything
turning brown just yet.
Once about 15 minutes have passed,
and the onions are nice
and soft,
we're gonna remove the cover,
increase the heat to medium
and cook stirring frequently,
for anywhere from 45 minutes
to an hour.
Add a splash of water
and scrape the bottom
of the pan as many times as you like,
until you have some deeply,
golden brown Jamie onions.
This stuff is completely delicious
and very naturally sweet.
So I'm very curious
to see what kind
of ice cream it's gonna make.
The next thing I'm curious about,
tomato based ice cream,
which is gonna be our stand-in for ketchup.
I'm gonna start by making a tomato jam.
I'm cutting little crosses
into the bottoms of one kilogram
of fresh ripe tomatoes,
which we're then going
to blanch and peel.
In other words,
we're dropping the tomatoes,
one or two at a time into a pot
of boiling water for about one minute,
or until you start
to see the skin split along the sides.
We're then fishing them out
and dumping them directly
into an ice water bath.
This is called shocking the tomatoes,
and it's gonna both halt the cooking process
and make the tomatoes easier to peel,
which once everybody's blanched
and shocked,
we're gonna start doing.
We're gonna gently,
peel the skins off each tomato,
then cut the tomatoes into quarters,
cut out their cores,
and then cut each quarter
into one inch pieces.
Once your tomatoes are broken down,
it's time to scoop them directly
into your lap.
This is gonna make for an efficient,
I'm just kidding,
there's a saucepan down there.
Into a medium saucepan,
goes our tomatoes along
with about 450 grams
of granulated sugar
and the juice of half a lemon.
We're then gonna bring this
to a simmer over medium heat,
reduce the heat to medium-low,
and continue to simmer for about an hour,
stirring frequently
and occasionally skinning off the orange foam
that appears on top.
By the end,
the mixture should have reduced by about half.
Now to represent the peanut plant,
I want something earthy,
something grassy
and something peanutty.
So I'm going to make a beetroot,
matcha and peanut ice-cream.
Now for all of our ice cream flavors,
we're gonna need a basic custard.
Same as the one we've made
for mochi ice cream last week.
Four cups of heavy cream,
two cups of milk,
one cup of sugar
and a pinch of kosher salt,
brought to a bare simmer over medium-heat.
Then we're bringing this mixture,
over to eight separated egg yolks
that we have set in a large heat proof bowl.
Then we're gonna very,
very slowly ladle the mixture
into the eggs while whisking constantly.
This is gonna temperate the eggs,
which is gonna prevent them
from scrambling in our ice cream.
And this ice cream is gonna be weird enough,
without scrambled eggs in it.
Once we've added about a third
of the heavy cream
and milk mixture,
we're adding everything back
to the pot,
and whisking constantly over medium-heat
until it reaches 175 degrees Fahrenheit
and becomes thick enough
to coat the back of a spoon.
Now into some various containers,
I have our different flavorings.
Tomato jam on the far left,
followed by caramelized onion.
Next,
some beet root puree
and last,
some creamy peanut butter,
about a half a cup of each.
We are then tiny whisking each
of these until they are completely homogenous.
And if you're wondering
where the matcha ice cream is,
I have some leftover from last week
that I'll be repurposing
because fun fact you can melt
and re-churn ice cream.
Well,
maybe that's just a fact.
I don't know about a fun fact.
Either way,
every custard is getting covered
and fridged overnight
before being churned
via your method of choice.
There's our beet root ice cream,
some matcha ice cream,
some peanut butter ice cream
for peanuts,
flavor,
caramelized onion ice cream,
and tomato jam ice cream.
Each of which should be churned
until it has the texture
of soft serve.
At which point we're gonna scrape it back
into a clean container,
smooth it out
and let it camp out in the freezer,
again overnight.
Then about a half an hour before serving,
we're gonna transfer everybody over
to the fridge,
so they can soften up a little bit,
for easy scooping.
So here we go,
one heaping scoop each
of caramelized onion,
tomato jam,
and then to stand in for the peanut plant,
you'll see that I did a kind
of Neapolitan of beet roots,
matcha,
and peanut butter.
Is it the prettiest thing in the world?
No,
but neither am I,
and I'm okay with me.
But is that all about to change,
as I dig into this insane mish-mash
of savory sweet ice creams.
Let's find out.
The caramelized onion was interesting,
the tomato jam was interesting,
and the beet root matcha of peanut butter,
was interesting.
That's about the only thing I can say.
They're inoffensive,
but I wouldn't go so far as
to call them good.
I think what this thing needs,
is a little bit
of the old fashioned Sundae treatment.
Whipped cream,
chocolate sauce,
and a cherry.
Now that is a Sundae.
Let's take a big old bite,
and,
Urgh!
that is when I learned
that chocolate
and onions don't mix.
(outro music)