Wednesday, December 12, 2012
This is how this year's to-do list of Christmas treat looks like. There's a reoccurring caramel theme, and it kinda looks like a caramel version of an Extreme Makeover: Home Edition kids' room*.
- chewy caramels
- chocolate caramels
- caramel corn
- salted butter caramel sauce
- chocolate truffles
- linzer cookies
- egg nog macarons
*On Extreme Makeover Colon Home Edition, Ty Pennington always asks the kids about their hobbies and aspirations. The kids will usually have innocent responses such as, "I like stacking cups." At the end of the episode you will see that Ty and his designers gave the kid a stacking-cup-everything room.
Saturday, March 17, 2012
Saturday, January 14, 2012
I made the floats with homemade vanilla ice cream, A&W root beer, and chocolate shavings.
Vanilla Bean Ice Cream
Source: This recipe is from the America's Test Kitchen Family Cookbook. I lost the original recipe, so I had to rely on muscle memory when I was making this ice-cream. Not bad.
1 1/2 cup whipping cream (375 mL)
1 1/2 cup whole milk (375 mL)
3/4 cup sugar (155 g)
4 egg yolks (75 g)
pinch of salt
1 vanilla bean, seeds scraped
2 Tbsp rum
1. Combine cream, milk, 1/2 cup of the sugar, salt, and vanilla bean and seeds into a medium saucepan set over medium heat.
2. While the milk mixture is heating, whisk the egg yolks and the rest of the sugar in a bowl until thick, pale, and forms ribbons. It should be thick enough that you can spell the word "Cat" in cursive with the ribbon.
3. Heat the milk mixture until tiny bubbles are forming on the sides of the saucepan. Remove the saucepan from the heat, but keep the stove on.
4. While continuously whisking the egg mixture, slowly drizzle in a cupful of the milk mixture into the egg mixture. You are tempering the egg yolks with the hot milk.
5. Slowly whisk the tempered egg mixture into the saucepan of the milk mixture. Replace the saucepan back on the heat. Continuously stirring, heat the mixture over medium heat until it coats the back of a wooden spoon.
6. Strain the custard over a bowl with a fine-meshed strainer set on top. Continuously whisk the custard for a couple minutes to cool it down (you can put the bowl over another bowl filled with ice to speed up the cooling).
7. Cover the bowl with plastic wrap. Using a knife, poke the plastic wrap with several holes.
8. Refridgerate the custard overnight.
9. When ready to use, whisk the rum into the custard. Pour the custard into the prepared canister of your ice cream machine. Churn according to manufacturer's instructions.
10. Transfer the ice cream to a container, cover the top with a piece of plastic wrap, and freeze until firm (a few hours).
Saturday, November 12, 2011
Tonight I went to a murder, dinner party potluck. The invitees had to dress up as characters, and I went as Luigi Board, Italian master of the occult. I didn't know what a master of occult was, so I googled it, and three of the top 12 image results were of rapper, Beyonce's husband, entrepreneur, and occasional actor Jay-Z.
I dressed up as Jay-Z because he's the master of occult.
And I brought pasta frittata because it's Italian.
The ricotta cheese that I made to go into the frittata is from Simply Recipes.
The pasta frittata recipe comes from Martha Stewart. Note: the recipe calls for 6 Tbsp (1/4 cup) of chopped basil. My basil plant kicked the pot and died, so I had to use dried basil instead. America's Test Kitchens says that you can sub 1 Tbsp fresh herbs for 1 tsp dried, but that is a damn lie. I was worried that too much dried basil would make the frittata funny, so I only used 2 1/2 tsp. I am glad I did that otherwise it would have tasted and smelled like pony food*.