Wednesday, June 22, 2011

Dear Shona,Just one question,are you a chef?Thank you.Regards,Juliana Wina Rome

Hey Juliana! Unfortunately, I don't have a certificate that indicates that I'm a Chef, but hey, I do love to cook! who doesn't love food? Personally... I think I bake better then I cook. This blog I have, is pretty much everything I crave and I post it... In a way... I'm starving myself? LOL!

Beef Burgers with Crunchy Sour Cream Onions

Sunday, June 5, 2011

Double-Decker Truffled Grilled Cheese

  • 6 tablespoons unsalted butter
  • 2 to 3 teaspoons truffle oil
  • 6 thin slices challah bread (I used brioche)
  • 7 ounces brie cheese, sliced, rind removed
  • 4 fresh figs, sliced (I used nectarine slices)
  • 6 ounces monterey jack cheese, sliced
  • 1/2 cup fig preserves


Preheat the oven to 350 degrees F. Melt 3 tablespoons butter with 1 teaspoon truffle oil in an ovenproof skillet over medium heat. Add 2 slices bread, and toast on both sides. Set the toast aside and reserve the skillet.
Lay out one slice of untoasted bread. Top with one-quarter each of the brie, figs and jack cheese, then a slice of toasted bread, then another layer of brie, figs and jack. Close with a slice of untoasted bread. Repeat to make another double-decker sandwich.
Melt the remaining 3 tablespoons butter with the remaining 1 to 2 teaspoons truffle oil in the skillet over medium heat. Add the sandwiches and cook until golden on the bottom, about 3 minutes. Flip and cook until golden on the other side, about 2 more minutes, then transfer the skillet to the oven and cook until the cheese is melted, 6 to 8 minutes. Serve with the fig preserves.

Thursday, June 2, 2011

Butterscotch Baked Alaska Pie with Rum Caramel Sauce

serves 8-10

butterscotch ice cream

1 3/4 cup half and half
1 3/4 cup heavy cream
1" piece of vanilla bean pod
1/2 teaspoon kosher salt
2 tablespoons unsalted butter
1 cup dark brown sugar 
6 egg yolks (reserve the whites for the topping)
1 tablespoon dark rum

place the half and half, heavy cream, vanilla pod and salt in a sauce pot and heat over medium low heat. in a skillet over medium low heat, melt the butter and then add the dark brown sugar.  stir to melt the sugar and bring the mixture up to a slow boil and continue to boil for 3-4 minutes.   carefully whisk in about half a cup of the hot cream and stir to dissolve the sugar.   pour the melted sugar into the remaining hot cream and stir to combine.  in a heat proof bowl, whisk the eggs.  carefully whisk some of the hot cream into the egg yolks to temper them.  reduce the heat to low and whisk the hot egg yolks into the cream and cook while stirring until it thickens.  this will not take too long, about 2-3 minutes.  be sure to stir constantly and to check the thickness, dip a spoon in the mixture and then drag your fingertip across the back of the spoon.  if the stripe holds it's shape, it is done.  do not boil the mixture or it will curdle.  pour the base through a strainer and chill completely.  proceed according to the ice cream freezers instructions.  

cookie crumb crust
1 (9") pie shell

3 tablespoons unsalted butter, melted and hot
1 cup cookie crumbs
2 tablespoons sugar
1 tablespoon chopped pecans

combine the ingredients and press into a  (9") pie plate.  when the ice cream is ready, pour it into the pie shell and smooth it out.  cover with plastic wrap and freeze for at least 6 hours or overnight. 

meringue topping

6 egg whites
1/4 teaspoon cream of tartar
1 cup sugar

in a mixing bowl, whip the whites with the cream of tartar until foamy.  gradually add the sugar and continue to whip until stiff peaks form.  spread the mixture over the top of the pie.  to make spikes, tap the meringue with the back of a spoon and pull it away quickly.  to brown the meringue, use a torch or the broiler and keep a close eye on it so it doesn't burn.   cut the pie and garnish each slice with the caramel sauce if desired.

caramel sauce
about 1 cup

1/3 cup heavy cream
1 tablespoon unsalted butter
1 cup sugar
1/4 cup water
2 tablespoons corn syrup
2 tablespoons dark rum

place the cream and butter in a heat proof dish and microwave to heat them and melt the butter.  place the sugar, water and corn syrup in a sauce pot with a lid and over medium heat, allow it to heat while covered.  after 2-3 minutes, remove the lid and swirl the pan to melt the sugar.  cover again and allow the steam to wash down the sides.  after a minute or two, uncover the pot and watch as it slowly begins to turn a light amber.  carefully add the warm cream, stirring to prevent it from boiling over and over low heat, cook until all of the sugar is dissolved.  remove from the heat and add the rum.  serve while still warm but not hot from the stove!

Korean Zucchini Pancakes

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