Spring is in the air - and so is the pollen. Sneeze, sneeze, sniffle, sniffle.
With spring in full swing most of us are looking at our last chance to shed a few pounds before summer rolls around. Unfortunately, I have a little more than a few pounds to get rid of. And I hate dieting - with a passion. I love good food. Most diet food is not good.
If you'll remember from one of my earlier posts I also love creme brulee. Well, I've found a recipe that will allow me to have creme brulee and diet at the same time. No, really - this recipe has half the calories of a traditional creme brulee. What could be better than the dessert I love in diet form but with the bascially the same flavor? Actually this recipe tastes a little more like a Spanish flan or creme caramel. But it's still a custard and that works for me.
Light N'breezy Creme Brulee
3/4 cup 2% evaporated milk
1/4 cup cream
1 cinnamon stick, crushed
3 egg yolks
3 tablespoons granulated sugar
1/4 teaspoon vanilla
pinch of salt
4 teaspoons brulee sugar (see recipe below)
Preheat oven to 300 degrees F. Arrange 4 (4-ounce) shallow ramekins in a pan large enough for a hot water bath.
Combine evaporated milk, cream and cinnamon stick in a saucepan. Stir over medium heat to the boiling point (about 2 to 3 minutes total). Allow to cool for at least 10 minutes.
In a small mixing bowl, whisk the yolks, sugar, vanilla and salt until smooth, brickly stirring rather than beating. Drizzle in the milk mixture, stirring constantly. Blend well, strain through a fine sieve, and pour the mixture evenly into the ramekins. Bake in the hot water bath for about 35 minutes. When done, the centers should jiggle slightly when shaken. Remove from the oven and allow to cool in the water. When almost room temperature, transfer the ramekins to the fridge, covering them with wrap and chill at least 2 hours.
When ready to serve, sprinkle the surface of each custard with 1 teaspoon of brulee sugar. Torch until carmelized.
Brulee Sugar
1 cup light brown sugar, firmly packed
1 cup granulated sugar
Spread the light brown sugar on baking parchment on a cookie sheet or jelly roll pan. Place in a low oven (about 200 degrees F) for at least 35 minutes or until it becomes very crisp and crumbly. Remove from oven and cool completely to room temperature. Rub chunks of the dried sugar through a course strainer until as much of it as possible is finely sieved. Mix the dried brown sugar with the granulated sugar and store in an airtight container. As it will not spoil, it will be ready for several batches of creme brulee whenever you should need it.
Thursday, April 15, 2010
Tuesday, April 13, 2010
Comfort Food
Today while walking my dog Shadow I passed a lilac bush in the yard of a neighbor. It's in full bloom and as I stopped to smell the lovely fragrance I was reminded of my grandmother. She had lilacs in her yard as I was growing up and that scent always reminds me of her. Her memory put me in the mood for some good all fashioned grandma-style comfort food. And nobody did grandma comfort food like Agnes & Muriel's Cafe. I'm so sad that they are no longer around but one good thing remains - I have the offical cookbook. These recipes have been made a little healthier than our grandma's versions were and some are a little trendier too. But they are all still really good ... and comforting.
So pick a night to reminisce - cook this meal and think of your grandma.
Turkey Meatloaf
1 medium yellow onion, peeled and very finely chopped
2 eggs
1/3 cup catsup
1 tablespoon soy sauce
1/2 teaspoon salt
1 1/2 teaspoons black pepper
1 cup breadcrumbs
1 cup quick oats
1 cup hot milk (skim or whole)
2 pounds ground turkey meat
parchment paper or nonstick cooking spray
Line a large loaf pan with parchment paper or spray liberally with nonstick cooking spray and set aside.
Preheat oven to 350 degrees.
Combine onion, eggs, catsup, soy sauce, mustard, salt and pepper in a small mixing bowl. Stir well and set aside. In a large mixing bowl mix breadcrumbs, oats and hot milk. Stir well. Add turkey to breadcrumb mixture and stir to combine thoroughly. Add onion mixture to turkey and stir well. Make sure to incorporate all of the onion mixture into turkey mixture. Pat turkey mixture into loaf pan. Bake 1 1/2 hours or until center of meatloaf reaches 160 degrees on a meat thermometer.
Remove from oven and allow meatloaf to rest 10 minutes before serving.
Fried Green Tomatoes
4 medium-sized green tomatoes
2/3 cup egg wash
1 1/2 cups Green tomato breading (see recipe below)
vegetable or canola oil for frying
Slice green tomoatoes 1/4-inch thick and set aside. In a large skillet, heat 1/2 inch of oil over medium heat. While the oil is heating, dip each slice of tomato into agg wash and then coat each tomato well with breading. Fry each tomato until golden, about 4 minutes per side.
Egg Wash
2 eggs, beaten
1/3 cup milk
In a small mixing bowl, whisk ingredients together until light golden and fluffy. Dip food thoroughly in egg wash before dredging in dry ingerdients and frying in oil or butter.
Green Tomato Breading
1 cup Bisquick
1 cup prepared cornbread mix
2 teaspoons celery salt
2 teapoons black pepper
2 teaspoons granulated garlic
In a medium mixing bowl, stir all ingredients together. Dredge tomatoes first in egg wash and then in breading to coat well before frying.
Real Mashed Potatoes
2 pounds red potatoes
1 tablespoon salt
4 tablespoons butter
1/2 cup half-and-half
salt and black pepper to taste
Wash the potato skins well. Do not peel. Cube the potatoes into 2-inch chunks. If the potatoes are too small, they will taste waterlogged after cooking. Do not wash the potatoes after cubing.
Bring a 4-quart or larger pot of water to boil and add 1 tablespoon of salt. Add the potatoes and boil until just tender, about 20 minutes. Drain well. Return potatoes to the warm pot and mash using a potato masher (or a mixer at low speed). If using a mixer, do not overbeat or the potatoes will be gluey. Add the butter and half-and-half, blend well. Taste and add salt and pepper if desired.
So pick a night to reminisce - cook this meal and think of your grandma.
Turkey Meatloaf
1 medium yellow onion, peeled and very finely chopped
2 eggs
1/3 cup catsup
1 tablespoon soy sauce
1/2 teaspoon salt
1 1/2 teaspoons black pepper
1 cup breadcrumbs
1 cup quick oats
1 cup hot milk (skim or whole)
2 pounds ground turkey meat
parchment paper or nonstick cooking spray
Line a large loaf pan with parchment paper or spray liberally with nonstick cooking spray and set aside.
Preheat oven to 350 degrees.
Combine onion, eggs, catsup, soy sauce, mustard, salt and pepper in a small mixing bowl. Stir well and set aside. In a large mixing bowl mix breadcrumbs, oats and hot milk. Stir well. Add turkey to breadcrumb mixture and stir to combine thoroughly. Add onion mixture to turkey and stir well. Make sure to incorporate all of the onion mixture into turkey mixture. Pat turkey mixture into loaf pan. Bake 1 1/2 hours or until center of meatloaf reaches 160 degrees on a meat thermometer.
Remove from oven and allow meatloaf to rest 10 minutes before serving.
Fried Green Tomatoes
4 medium-sized green tomatoes
2/3 cup egg wash
1 1/2 cups Green tomato breading (see recipe below)
vegetable or canola oil for frying
Slice green tomoatoes 1/4-inch thick and set aside. In a large skillet, heat 1/2 inch of oil over medium heat. While the oil is heating, dip each slice of tomato into agg wash and then coat each tomato well with breading. Fry each tomato until golden, about 4 minutes per side.
Egg Wash
2 eggs, beaten
1/3 cup milk
In a small mixing bowl, whisk ingredients together until light golden and fluffy. Dip food thoroughly in egg wash before dredging in dry ingerdients and frying in oil or butter.
Green Tomato Breading
1 cup Bisquick
1 cup prepared cornbread mix
2 teaspoons celery salt
2 teapoons black pepper
2 teaspoons granulated garlic
In a medium mixing bowl, stir all ingredients together. Dredge tomatoes first in egg wash and then in breading to coat well before frying.
Real Mashed Potatoes
2 pounds red potatoes
1 tablespoon salt
4 tablespoons butter
1/2 cup half-and-half
salt and black pepper to taste
Wash the potato skins well. Do not peel. Cube the potatoes into 2-inch chunks. If the potatoes are too small, they will taste waterlogged after cooking. Do not wash the potatoes after cubing.
Bring a 4-quart or larger pot of water to boil and add 1 tablespoon of salt. Add the potatoes and boil until just tender, about 20 minutes. Drain well. Return potatoes to the warm pot and mash using a potato masher (or a mixer at low speed). If using a mixer, do not overbeat or the potatoes will be gluey. Add the butter and half-and-half, blend well. Taste and add salt and pepper if desired.
Sunday, April 11, 2010
Late Easter Entry
Several years ago my friends Tara Ann and Julie started having the girls (and some guys) over for an Easter Egg decorating party. It was so much fun. There are a lot of creative folks in the group and some very nice eggs came out of those parties. Tara Ann and Julie moved to Phoenix late last winter so we've been holding the party in their honor the last two years. Tonight I'm sharing three favorite recipes in celebration of the Easter Egg party we held last weekend: Egg Salad, Deviled Eggs and Julie's Spicy Asian Slaw.
I don't use a recipe when I make egg salad or deviled eggs - they've been a staple in our family for so long I make them like grandma used to - I eyeball it. The recipes I'm providing here are adapted versions that I found on foodnetwork.com. The slaw recipe came from Julie.
Egg Salad
12 large eggs
1/2 cup mayonnaise
2 tablespoons pickle relish (sweet or tart, depending on your taste)
2 tablespoons mustard (yellow or whole-grain, depending on your taste)
1 tablespoons plus 1 teaspoon freshly squeezed lemon juice
2 teaspoons kosher salt
Freshly ground black pepper
Meanwhile, in a large saucepan, with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into chunks.
In a large bowl, mix together the pickle relish, mayonnaise, mustard, lemon juice, and salt.
Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper to taste. Use in sandwiches, with lettuce and tomatoes, or in a salad.
Deviled Eggs
12 eggs
4 tablespoons mayonnaise
2 teaspoons yellow mustard
2 teaspoons sweet relish
Salt
Pepper
Paprika, for dusting
Place eggs in a large wide saucepan and cover with cold water. Bring to a boil for 12minutes. Remove eggs and and cool in refrigerator. Remove shells from eggs and slice in half lengthwise. Separate egg yolks and place into a bowl. Place whites on a separate plate. Add mayo, mustard, relish and salt and pepper, to taste, to yolks and mash together with a fork until creamy and smooth. Using a large star tip and resealable plastic bag, pipe the yolk mixture back into each egg, enough to fill yolk holes completely. Dust tops with paprika. Refrigerate. Serve cold.
Julie's Spicy Asian Slaw
4 tablespooons rice vinegar
3 tablespoosn soy sauce
2 tablespoons sesame oil
1-2 teaspoons sugar (optional, the cran-raisins add some sweetness)
16 oz bag of coleslaw
1/2 teaspoon of red pepper flakes
1-2 shakes of cayenne pepper
3/4 cup of cran-raisins or raisins
1/3 cup thinly sliced green onions (2-3 stalks)
1/3 to 1/2 cup cilantro to taste
1/2 to 3/4 cup walnuts, peanuts or cashews (not salted)
Combine vinegar, soy sauce, sesame oil, pepper flakes and cayenne pepper. Mix well. Add cran-raisins, coleslaw, green onions and cilantro. Toss well. Chill 1 hour to 24 hours.
I don't use a recipe when I make egg salad or deviled eggs - they've been a staple in our family for so long I make them like grandma used to - I eyeball it. The recipes I'm providing here are adapted versions that I found on foodnetwork.com. The slaw recipe came from Julie.
Egg Salad
12 large eggs
1/2 cup mayonnaise
2 tablespoons pickle relish (sweet or tart, depending on your taste)
2 tablespoons mustard (yellow or whole-grain, depending on your taste)
1 tablespoons plus 1 teaspoon freshly squeezed lemon juice
2 teaspoons kosher salt
Freshly ground black pepper
Meanwhile, in a large saucepan, with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into chunks.
In a large bowl, mix together the pickle relish, mayonnaise, mustard, lemon juice, and salt.
Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper to taste. Use in sandwiches, with lettuce and tomatoes, or in a salad.
Deviled Eggs
12 eggs
4 tablespoons mayonnaise
2 teaspoons yellow mustard
2 teaspoons sweet relish
Salt
Pepper
Paprika, for dusting
Place eggs in a large wide saucepan and cover with cold water. Bring to a boil for 12minutes. Remove eggs and and cool in refrigerator. Remove shells from eggs and slice in half lengthwise. Separate egg yolks and place into a bowl. Place whites on a separate plate. Add mayo, mustard, relish and salt and pepper, to taste, to yolks and mash together with a fork until creamy and smooth. Using a large star tip and resealable plastic bag, pipe the yolk mixture back into each egg, enough to fill yolk holes completely. Dust tops with paprika. Refrigerate. Serve cold.
Julie's Spicy Asian Slaw
4 tablespooons rice vinegar
3 tablespoosn soy sauce
2 tablespoons sesame oil
1-2 teaspoons sugar (optional, the cran-raisins add some sweetness)
16 oz bag of coleslaw
1/2 teaspoon of red pepper flakes
1-2 shakes of cayenne pepper
3/4 cup of cran-raisins or raisins
1/3 cup thinly sliced green onions (2-3 stalks)
1/3 to 1/2 cup cilantro to taste
1/2 to 3/4 cup walnuts, peanuts or cashews (not salted)
Combine vinegar, soy sauce, sesame oil, pepper flakes and cayenne pepper. Mix well. Add cran-raisins, coleslaw, green onions and cilantro. Toss well. Chill 1 hour to 24 hours.
Subscribe to:
Comments (Atom)
