It's silky smooth. It's creamy. It can be any flavor you want it to be. It's hard on top but once you break through that tough exterior it's soft and yummy. Where was I? Oh yes, Creme Brulee. I have been in love with this custard dessert since I was a kid. On my 35th birthday, my dear friend and dirty girl Theresa got me my first kitchen torch and ramekin set. A very subtle hint that I was to learn and hopefully become a master of this delicious dessert.
If you have never made creme brulee, it's not entirely that difficult, but, it's all in knowing the textures by sight once you have tempered the eggs into the hot cream. So, my first attempt was respectable. The custard was a bit loose but the flavor was spectacular. The problem, being that I love the hard sugar top of the creme brulee, I thought it best that I put about 1/2 cup of granulated sugar on each ramekin. I got a thick hard top - that used up an entire tank of gas by the time it was done. And the top burned. But, all in all, a successful first attempt. The second attempt was about spot on. I still remember thinking I needed a touch more vanilla in the base but, the texture, look and the hard sugar top were perfect. I was on my way to mastering creme brulee for my dear friend Theresa.
Through the years I practiced all sorts of creme brulee. Lavender, pumpkin, chocolate, espresso and even chili caramel. Most recently, I must admit that I made the perfect creme brulee : Blood Orange. It was Jack's birthday and he asked that his husband/chef make a special meal for him and his cousins and parents. Blood oranges are in season right now, so, a blood orange creme brulee was going to be dessert. It was brilliant! (Ok - I know, too much self appreciation- but believe me, I learned my lesson... just wait.) The custard steeped with blood orange zest slowly... the eggs tempered in perfectly.... they set without a single foam bubble... the sugar was used sparingly and created a thin yet gorgeous ice rink right on top of the ramekin. I am pleased to say, there was need only to sanitize the ramekins when the family finished, for, they were scraped and licked clean.
The other night while making dinner for friends at their house, I brought another orange creme brulee. I forgot my torch. No problem thought the master of all things custard, I can simply use the broiler. With the confidence of a prize pastry chef, I heat the broiler and sling my brulee's underneath it. And wait... it's not browning... the sugar isn't melting... shit!!! Ah wait... it's melting... whew... ok... it took longer than anticipated but, the sugar has definitely melted and I have a beautiful brown sugar/glass topping. I tap it to ensure it's hard..... it's not yet... still needs cooling... I place my hand around a ramekin to pick it up off the cookie sheet and scream like a little bitch because the whole ramekin is scalding. The burn is now of little consequence because, as a good little chef, I know that eggs will curdle at 175 degrees and I am definitely over 200. I drop the f-bomb like a marine. I crack into a ramekin and I see it.... I have, for the first time, made scrambled eggs a la creme brulee. My lovely, dear, sweet and supportive friends tell me that they'll eat it anyway. I am coerced from throwing the whole thing out. I watch in pain as my husband spoons a mouth full of sweet eggs into his mouth... the look tells me that the texture is probably much more unpleasant than he expected. Our friends rave about the flavor and tell me it's fine. I owe them. Champagne.. wine... just NOT creme brulee.
I am now on a mission to re-create the perfect creme brulee. And, I assure you... I will get there... and when I do, you are all coming over to eat it together!!!!!
Tuesday, March 1, 2011
Friday, February 25, 2011
I Remain Bacon's Bitch - My Love Affair With Bacon Continues
Hello Everyone!! I have broken the rules of blogging by disappearing again for an extended period of time. Sorry for that.... new job which has been chaotic and catering which has been fantastic. So, I finally had some down time and thought I start blogging again.
In true bad jew - good chef form, I have continued my lusty and greedy affair with the pig... yep. I am bacon's bitch. And I have no desire to change. Every time I open up my refrigerator and see that package of smoked piggy goodness ready to get crisped, I giggle like a damn school girl. And, I will admit, I can't cook just one piece of bacon. That's just silly. Even if the recipe calls for three pieces, in my piggy mind, they're being absolutely stingy, you need to double it. Which means right off the bat you have to use 6 pieces. Now, you always want to make extra - for several reasons. A) - people can't resist the smell of bacon. Even if you are alone in your house with a locked door - it's inevitable that some neighbor will smell that piggy fresh yummyness wafting out of your window and immediately need to stop by, say hello and eat at least 2 pieces; B) You must taste your pig. Quality control. My ration is one piece tested for one piece used; C) You drop a piece on the floor - please read this carefully. If you drop a piece of bacon on the floor, YOU HAVE TO EAT IT... YOU CANNOT THROW OUT BACON - pigs of yesterday will haunt you in your sleep. At that point you've used three quarters of the package, so, while the oven is still on, you might as well, cook up the rest and use it for, well, really do you need a use? It's BACON.
Now, I have been entirely selfish by not keeping up, so, I'm going to share with you an easy recipe using my beloved pig which is a take on my favorite sandwich - the BLT. This is an easy and quick recipe that will allow you to throw together an hors d'oeuvre at the last minute and make everyone very, very happy.
BLT Phyllo Bites
1 Package mini phyllo cups (such as Athen's brand found in your grocery freezer)
1 package of Bacon (ok really, you only need 7-8 pieces - the rest is for you to snack on)
1/8 of a head of iceberg lettuce ( or shredded lettuce pre-packaged)
5 Grape Tomatoes
1/4 cup Mayonnaise
2 cloves of garlic
1. Pre-heat oven to 375 degrees
2. Defrost Phyllo cups
3. Place bacon on a cookie sheet lined with parchment, put in center rack in the oven and cook until crisp. About 25 minutes and then let cool. Cut into small pieces.
4. If using whole iceberg lettuce, cut into very thin small pieces. If using shredded lettuce, rinse well, dry and set aside.
5. slice grape tomatoes into very thin slices. You should get between 3 - 5 slices for a normal sized grape tomato.
6. Finely chop garlic and place into food processor with mayonnaise and puree until well blended. Transfer to a small ziplock baggie and set aside.
7. To assemble, place a small amount of lettuce in the bottom of a phyllo shell. Follow with a piece of bacon and top with a slice of tomato. Make a small cut in a bottom corner of the ziplock baggie with the garlic mayo and using like a pastry bag, put a small dot (a little smaller than a dime) on top of the tomato. Repeat with remaining shells.
I promise to update much more frequently my friends... I have lots to share!!!!
Now, GO EAT SOME BACON
In true bad jew - good chef form, I have continued my lusty and greedy affair with the pig... yep. I am bacon's bitch. And I have no desire to change. Every time I open up my refrigerator and see that package of smoked piggy goodness ready to get crisped, I giggle like a damn school girl. And, I will admit, I can't cook just one piece of bacon. That's just silly. Even if the recipe calls for three pieces, in my piggy mind, they're being absolutely stingy, you need to double it. Which means right off the bat you have to use 6 pieces. Now, you always want to make extra - for several reasons. A) - people can't resist the smell of bacon. Even if you are alone in your house with a locked door - it's inevitable that some neighbor will smell that piggy fresh yummyness wafting out of your window and immediately need to stop by, say hello and eat at least 2 pieces; B) You must taste your pig. Quality control. My ration is one piece tested for one piece used; C) You drop a piece on the floor - please read this carefully. If you drop a piece of bacon on the floor, YOU HAVE TO EAT IT... YOU CANNOT THROW OUT BACON - pigs of yesterday will haunt you in your sleep. At that point you've used three quarters of the package, so, while the oven is still on, you might as well, cook up the rest and use it for, well, really do you need a use? It's BACON.
Now, I have been entirely selfish by not keeping up, so, I'm going to share with you an easy recipe using my beloved pig which is a take on my favorite sandwich - the BLT. This is an easy and quick recipe that will allow you to throw together an hors d'oeuvre at the last minute and make everyone very, very happy.
BLT Phyllo Bites
1 Package mini phyllo cups (such as Athen's brand found in your grocery freezer)
1 package of Bacon (ok really, you only need 7-8 pieces - the rest is for you to snack on)
1/8 of a head of iceberg lettuce ( or shredded lettuce pre-packaged)
5 Grape Tomatoes
1/4 cup Mayonnaise
2 cloves of garlic
1. Pre-heat oven to 375 degrees
2. Defrost Phyllo cups
3. Place bacon on a cookie sheet lined with parchment, put in center rack in the oven and cook until crisp. About 25 minutes and then let cool. Cut into small pieces.
4. If using whole iceberg lettuce, cut into very thin small pieces. If using shredded lettuce, rinse well, dry and set aside.
5. slice grape tomatoes into very thin slices. You should get between 3 - 5 slices for a normal sized grape tomato.
6. Finely chop garlic and place into food processor with mayonnaise and puree until well blended. Transfer to a small ziplock baggie and set aside.
7. To assemble, place a small amount of lettuce in the bottom of a phyllo shell. Follow with a piece of bacon and top with a slice of tomato. Make a small cut in a bottom corner of the ziplock baggie with the garlic mayo and using like a pastry bag, put a small dot (a little smaller than a dime) on top of the tomato. Repeat with remaining shells.
I promise to update much more frequently my friends... I have lots to share!!!!
Now, GO EAT SOME BACON
Subscribe to:
Posts (Atom)
Posts
