daniwithtea: (Default)
[personal profile] daniwithtea
recipes for you - i've added a few more that i found that i adore.

Baked mac & cheese - one of my all-time favorite comfort foods
chocolate microwave cake - sounds gross, but truly a blessing when you just NEED chocolate
chili - my personal concoction - not spicy (will work without mushrooms)
chicken tikka masala - very yummy over rice or pita with yogurt
seasoned chicken strips with savory toasted cheese
orgasmic teriyaki pork - also has shrooms but will work without

Vanilla creme brulee with chocolate sauce - so very worth the effort:

1/4 cup simple syrup
1/2 cup cocoa powder
2 eggs plus 2 egg yolks
5 Tbsp sugar
1+1/2 cups heavy cream
1/2 cup milk
1 vanilla bean
more sugar to make da crackely

--preheat oven to 300F.
--Mix the syrup and the cocoa to make, essentially, hershey's syrup. spoon into the bottom of 6 ramekins or coffee mugs (yes, coffee mugs.) store in the freezer so the chocolate stays put. lick the bowl.
--whisk together the egg bits and the sugar in a bigger bowl than you think you need; set aside.
--milk and cream into small heavy saucepan with the guts of the vanilla bean. heat on medium without stirring intil bubbly.
slowly whisk the hot cream into the egg bowl. whisk until you can stick your finger in the combined mixture and hold it there without wincing - that's when it's cool enough. if you ended up with eggy bits, you can strain them - i usually leave them in (it adds character or something.)
--take the ramekins/mugs out of the freezer and pour the custard on top of the somewhat solid chocolate.
--take a roasting pan or lasagna dish and line the bottom with a paper towel or dish towel. put the ramekins/mugs on the towel so that they are stable and not touching the sides of the pan or each other. put the pan on the oven rack. get yourself a pitcher of water and pour it into the pan, trying not to splash the ramekins. fill so the water comes halfway up the sides of the thingies.
--bake for 35-45 minutes, or until the custard has the consistency of jello pudding cups.
--remove the pan from the oven and the thingies from the water. canning tongs work very well for this, if you can find them. remember, 300 degree water is HOT. i always burn myself doing this.
--park in the fridge for a few hours.
--sprinkle the tops with sugar, and use a torch or your broiler to get the top all nice-n-crispy.
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daniwithtea: (Default)

September 2008


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