Dessert so good you’ll want to roll in it!!!!

Posted: November 30, 2011 | Author: | Filed under: Blog, Recipes | Tags: , , , , , , | Leave a comment »

Butterscotch Budino With Caramel Sauce

This is what you make if you have the patience of a saint and want to indulge in something so creamy, fab and luscious that you not only want to eat gallons of it, but also roll around in it and dab it behind your ears. Go big or go home people when it comes to indulgence.  Then return to eating kale dust and carrot straws or whatever makes you feel healthy and full of virtue.

FOR THE BUDINO
3 cups heavy cream
1 1/2 cups milk
1 large egg
3 large egg yolks
5 tablespoons cornstarch
1 1/8 cups dark brown sugar
1 1/2teaspoons kosher salt
5 tablespoons butter
1 1/2 tablespoons dark rum
FOR THE SAUCE AND TOPPING
3/4 cup heavy cream
Scrapings from 1-inch piece of vanilla bean, or 1/4 teaspoon vanilla extract
2 tablespoons butter
2tablespoons light corn syrup
1/2 cup sugar
1 1/4 teaspoons fleur de sel
3/4 cup crème fraîche.

1. For the budino, combine cream and milk in bowl or pitcher, set aside. Whisk egg, egg yolks and cornstarch in medium bowl, set aside.

2. Combine brown sugar, kosher salt and 1/2 cup water in pot. Place over medium-high heat and let sit until edges start to brown. Tilt pot as needed to even the browning until caramelized, nutty and deep brown, about 10 minutes.

3. Immediately whisk in cream mixture, mixture will steam and caramel will seize. Bring to a boil, then reduce heat to medium. Whisk a cup at a time into egg mixture until half is incorporated. Remove from heat, and immediately whisk egg mixture back into pot until custard is very thick, about 2 minutes.

4. Whisk in butter and rum. Pass through a fine mesh strainer and divide among 10 6-ounce ramekins. Cover with plastic wrap, allow to cool, and refrigerate until chilled, about 3 hours or up to 3 days.

5. For sauce, combine 1/2 cup of cream and the vanilla in medium saucepan. Heat until simmering. Add butter and remove from heat; set aside.

6. In large heavy-bottomed saucepan, combine corn syrup, sugar and enough water (3 to 4 tablespoons) to make a wet, sandy mixture. Cook over medium-high heat, swirling pan for even cooking, until mixture is medium amber, about 10 minutes. Remove from heat and carefully whisk in cream mixture; set aside and let cool. (May be refrigerated and reheated before serving.)

7. Whisk remaining 1/4 cup cream in a large bowl until it begins to thicken. Add crème fraîche and whisk until thick and fluffy. To serve, spoon a tablespoon of warm caramel sauce over each budino. Sprinkle with 1/8 teaspoon fleur de sel, and add a dollop of cream topping.

Adapted from Dahlia Narvaez of Pizzeria Mozza via The New York Times

 

The Much Maligned Brussels Sprout (Roasted with Garlic)

Posted: November 17, 2011 | Author: | Filed under: Recipes | Leave a comment »
I am currently obsessed with the brussels sprout. And to think as a kid I hated brussels sprouts and thought they smelled like farts. Actually they still smell like farts. But I digress. And I think it’s very cool when I can buy a brussels sprout tree. I feel all Top Chef, Julia Child culinary rock star-ish when I walk out of the grocery with a brussels sprout tree tucked under my arm. It’s not like it fits in a bag. And not only are they incredibly good, they’re incredibly good for you. Little, crispy nuggets of goodness. Here is yet another way to enjoy the much maligned brussels sprout. Enjoy!
Why is it called ‘brussels sprout’ and not brussel sprout? Inquiring minds want to know.

 

Ingredients
  • 1 pint brussels sprouts (about a pound)
  • 4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan
  • 5 cloves garlic
  • Salt and pepper to taste
  • 1 tablespoon balsamic vinegar
Method
  • 1. Heat oven to 450 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
  • 2. Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Cook, shaking pan occasionally, until sprouts are quite brown and tender, about 1/2 hour.
  • 3. Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.
Recipe Courtesy of www.food52.com

Pumpkin Black Bean Soup – It’s what’s for lunch this week.

Posted: November 9, 2011 | Author: | Filed under: Blog, Recipes | Tags: , , , , | Leave a comment »

Pumpkin Black Bean Soup

I’m totally into making one pot of something and having it for lunch the entire week. I don’t necessarily need that much variety. So soup. Chili. One pot rice dishes. All perfect for lunch! And recipes like that make the house smell all yummy. I will warn you not only once, but twice (see end of recipe) to be VERY careful when pureeing hot soup. Then again just because I’m such a messy cook doesn’t mean that goes for everyone.

Re: The picture of pretty flowers. Yes I realize nothing about that image says Pumpkin Black Bean Soup. But the aforementioned soup doesn’t particularly photograph

Ingredients:
1 tablespoon oil
1 onion (chopped)
4 cloves garlic (chopped)
1 tablespoon cumin (toasted and ground)
1 tablespoon chipotle chili powder – Originally this seemed like a lot to me. But not at all. Totally makes the soup.
salt and pepper to taste
4 cups broth (chicken or vegetable)
1 (14 ounce) tin pumpkin puree
1 (19 ounce) tin black beans (rinsed and drained)
1 (14 ounce) tin diced tomatoes
1/4 cup dry Sherry (or dry white wine)
1 handful cilantro (chopped, optional)
1 handful toasted pumpkin seeds (optional)

 

Directions:
1. Heat the oil in a pan.
2. Add the onions and saute until tender, about 5-7 minutes.
3. Add the garlic, cumin, chili powder, salt and pepper and saute until fragrant, about a minute.
4. Add the broth, pumpkin, black beans, tomatoes and sherry and simmer for 30 minutes.
5. Remove from heat and puree to the desired consistency. As you know the whole ‘pureeing’ of hot things is one of my downfalls and pretty much always involves a big mess, soup everywhere including my hair. So be very, very careful!
6. Serve garnished with cilantro and toasted pumpkin seeds.
I also tossed in some cooked rice and some cooked chicken to make it even more filling. Toss in anything you have in the fridge. Maybe not pickles. That would be gross.
Recipe courtesy of www.closetcooking.com

This week for lunch…

Posted: October 19, 2011 | Author: | Filed under: Blog, Recipes | Leave a comment »

 

 

African Curried Coconut Soup with Chickpeas

It would be very easy to eat lunch every day at one of the amazing food carts here in Portland. Then of course I run the risk of becoming a ‘moo cow’ because the focus of the food cart tends toward things like…Herb’s Mac n Cheese, Koi Fusion’s Korean Tacos, Highland Oak beef patty on a toasted brioche bun, with a 20-deep list of accoutrements—pickled beets, avocado, sautéed morels, house-made pancetta, and thin, hand-cut French fries. Granted there are healthy choices as well. But I just don’t have that amount of will power when taunted by the presence of anything on a toasted brioche bun.
So, I’ve been making soup and chili for lunch. Super easy. Super good. And if you’re feeling creative and have stuff in the fridge like kale or some sausage…toss it in and enjoy.

2 tablespoons canola oil

1 medium onion (about 6 ounces), chopped

1 medium red bell pepper (about 6 ounces), chopped

1 jalapeño chili, seeded and finely chopped

2 large cloves garlic, finely chopped

2 cups low-sodium vegetable broth

1 (15-ounce) can chickpeas, rinsed and drained

1 cup chopped tomatoes, seeded and peeled, fresh or canned (see Cook’s Tip)

1 teaspoon mild curry powder

1/2 teaspoon salt, or to taste

Freshly ground black pepper, to taste

1 (14-ounce) can light coconut milk

3/4 cup cooked white or brown rice

2 tablespoons chopped fresh cilantro or parsley

preparation

In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm.

Recipe courtesy of epicurious.com

 

Pan Roasted Chicken Breast with Dijon Sauce and Crispy Pancetta

Posted: September 23, 2011 | Author: | Filed under: Blog, Recipes | Leave a comment »

Pan Roasted Chicken Breast with Dijon Sauce and Crispy Pancetta

This recipe is so crazy easy to make and usually you have most of the ingredients in the pantry or freezer.

Preheat oven to 400 degrees.

Heat the olive oil in a large oven-safe skillet or cast iron skillet over medium high heat. Add the pancetta and cook until browned and crispy. Remove from skillet and drain on paper towels.

Season the chicken with salt and pepper on both sides. Add the chicken breasts skin side down to the drippings in the hot skillet. Cook 2-3 minutes until skin is golden brown, then transfer the skillet to the oven. Cook in oven 15-20 minutes, or until the internal temperature reaches 170 degrees. Turn the chicken breasts halfway through cooking. Remove skillet from oven and place chicken breasts on a plate. Cover with foil to keep warm.

Pour off all but 1 tablespoon of drippings from the skillet. Heat the skillet on the stove over medium heat. Add the shallots and cook 1-2 minutes until translucent. Stir in the Dijon mustard and cider vinegar and cook until vinegar is reduced. Raise the heat and whisk in the chicken stock and brown sugar. Cook 3-4 minutes until sauce thickens. Taste and season with salt and black pepper to taste.

To serve, plate the chicken breasts and pour the pan sauce on top. Sprinkle the crispy pancetta over the top. Serve warm.

Recipe courtesy of Food52 – www.food52.com

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