Today’s recipe is all about the comfort foods; curling up in a warm place and just allowing the smell, taste and warmth to heal the soul (goodness knows I needed some of that this week). My personal favourite time to enjoy comfort food is in the morning. There is something to be said about the healing power of waking up to the scent of fresh coffee brewing, bacon frying and flapjacks being flipped. In today’s recipe, we are going to use inspiration from “Restaurant Makeover’s” Jeremiah Bullfrog episode. I saw David Adjey make this dish and it blew me away. So, I woke up the next morning whipped together some of the ingredients, and had a wonderful morning breakfast while basking in some spring sunshine.
Prep Time: @10mins
Cooking time: 10 mins
Total time: 30 mins.
You will need (per serving):
1/3 cup cream
1 egg
2 Tbsp cognac pâté
1 bococinni cheese
2 slices Brie
½ tomato sliced
2 strands of saffron
1 sliced Panini bread
fresh parsley, kosher salt, pepper (to taste)
Pre heat oven to 375˚
This one is pretty easy. Take a deep ramekin and fill it with the cream and crack the egg into it. Throw in the saffron strands, fresh parsley and salt and pepper to taste. Place the ramekin into the oven for about 10 minutes. Slice your Panini into thin slices and place it onto an aluminium-baking sheet and pop them into the oven beside the ramekin(s) until golden brown. Serve the ramekin with the toastettes, bococini, sliced tomato, pâté and the Brie.
On top of being comforting and wholesome, this dish is also lots of fun to eat; dip the toastettes in the egg and cream mixture with or without the pâté or Brie. Enjoy!!!
Thursday, March 20, 2008
Monday, March 17, 2008
Spring Fever Vanilla Chai Crème Brulée
Today, I am beginning to feel a little bit of spring fever and want to share a recipe that beckons a warm sun and just needs to be eaten outside. This recipe is not very complex, but you need to pay attention to what you are doing. Good custard is all about precision and timing.
Prep time: approximately 12 minutes
Cooking Time: 50 minutes
Sitting time: 40 minutes
You will need:
1 Cup heavy cream
1/3 Cup whole milk
1 Vanilla bean, scraped
4 Egg yolks
3 Tbsp of natural sugar
1 Cinnamon stick
1 Chai tea bag
Pre heat your oven to 300˚F.
Put the cream, milk, tea bag, and 1 scrapped vanilla bean into a saucepan and heat to boiling point. Precisely at boiling point remove the mixture from the heat cover it and let the flavours infuse for 15 minutes.
Take out a medium mixing bowl whisk the egg yolks with 2 Tbsp of the natural sugar until the mixture is pale and thick. Take the cream mixture and pour it into the yolk mixture slowly while constantly stirring.
Place some ramekins in a shallow water bath (I prefer shallow ramekins), pour the mixture into each of the ramekins and cook for about 35 minutes or until it is set (so keep an eye on them).
Use the last 3 Tbsp of sugar to sprinkle a thin, even layer on each of the ramekins. Caramelize the sugar with a blowtorch until you have the desired golden crackling colour. Grate cinnamon over the top for garnish.
Put on some shades, and send a note to that special someone giving you the fever inviting them enjoy your delectable Crème Brulée’s with a pleasant desert wine and maybe some Sacristains out on the deck, front gallery or some lonely field.
Prep time: approximately 12 minutes
Cooking Time: 50 minutes
Sitting time: 40 minutes
You will need:
1 Cup heavy cream
1/3 Cup whole milk
1 Vanilla bean, scraped
4 Egg yolks
3 Tbsp of natural sugar
1 Cinnamon stick
1 Chai tea bag
Pre heat your oven to 300˚F.
Put the cream, milk, tea bag, and 1 scrapped vanilla bean into a saucepan and heat to boiling point. Precisely at boiling point remove the mixture from the heat cover it and let the flavours infuse for 15 minutes.
Take out a medium mixing bowl whisk the egg yolks with 2 Tbsp of the natural sugar until the mixture is pale and thick. Take the cream mixture and pour it into the yolk mixture slowly while constantly stirring.
Place some ramekins in a shallow water bath (I prefer shallow ramekins), pour the mixture into each of the ramekins and cook for about 35 minutes or until it is set (so keep an eye on them).
Use the last 3 Tbsp of sugar to sprinkle a thin, even layer on each of the ramekins. Caramelize the sugar with a blowtorch until you have the desired golden crackling colour. Grate cinnamon over the top for garnish.
Put on some shades, and send a note to that special someone giving you the fever inviting them enjoy your delectable Crème Brulée’s with a pleasant desert wine and maybe some Sacristains out on the deck, front gallery or some lonely field.
Saturday, March 15, 2008
Ryan's Fire Hot Chicken Legs
We can thank Chef Michael Symon (...I am a very big fan) for this one. This recipe was inspired by his “Spicy Siracha Chicken Wings,” found in the February 2008 issue of Food and Wine. I made a few delicious changes to make it my own.
Prep. Time 10 minutes
Sitting time 30 minutes
Cooking time 100 minutes
Here is what you need:
4 Heaping Tbsp of Siracha sauce
2 Heaping Tbsp of Brown Sugar
3 Tbsp of limejuice
1 Tsp fresh ground cinnamon
¼ cup of water
6 large chicken legs
Some kosher salt
Some fresh ground black pepper
Pre-heat your oven to 375˚C.
Mix the sauce, sugar, limejuice, and cinnamon into a small container and stir it with a spoon until it is all perfectly mixed and let it sit for 30 mins.
Take your 6 chicken legs and place them flat into a medium casserole dish. Sprinkle some salt and pepper over the legs and place them into the pre-heated oven for 20 minutes.
Once the sauce mixture and the legs are ready; pull the legs out of the oven, pour the sauce mixture evenly over the legs and place it all back into the oven for 80 minutes.
In the end, you will have some very spicy, and sinfully scrumptuous chicken legs. I like to serve them with some Tikka rice and some fresh mixed salad. MMMMMMMMM.
Prep. Time 10 minutes
Sitting time 30 minutes
Cooking time 100 minutes
Here is what you need:
4 Heaping Tbsp of Siracha sauce
2 Heaping Tbsp of Brown Sugar
3 Tbsp of limejuice
1 Tsp fresh ground cinnamon
¼ cup of water
6 large chicken legs
Some kosher salt
Some fresh ground black pepper
Pre-heat your oven to 375˚C.
Mix the sauce, sugar, limejuice, and cinnamon into a small container and stir it with a spoon until it is all perfectly mixed and let it sit for 30 mins.
Take your 6 chicken legs and place them flat into a medium casserole dish. Sprinkle some salt and pepper over the legs and place them into the pre-heated oven for 20 minutes.
Once the sauce mixture and the legs are ready; pull the legs out of the oven, pour the sauce mixture evenly over the legs and place it all back into the oven for 80 minutes.
In the end, you will have some very spicy, and sinfully scrumptuous chicken legs. I like to serve them with some Tikka rice and some fresh mixed salad. MMMMMMMMM.
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