Creme Brulee.

This is not, "Cooking Light".

The following post, good recipe, bad photos, is strictly for fellow hedonists. And its brief. Because I've been really, ruhhhheeeeally busy.

Necessary equipment you might not have:

• good instant-read digital thermometer
• (4) 4-5 oz creme brulee dishes or souffle ramekins (the former are more shallow with larger diameter - I can't find mine. they're somewhere. damnit.)
• and a tea kettle makes pouring the water a lot less, um, dangerous. for you and the custard...

the rest of the equipment most people have, but again, in a hurry, so read through if you need to!

La Creme Brulee

serves 4

2 cups heavy cream, chilled

⅓ cup granulated sugar

pinch salt

½ large vanilla bean, halved lengthwise (really gotta get a real bean, this is serious stuff)

6 lg egg yolks (again, go cage free, organic, clean-hippy, "granola" eggs - you'll thank me)

2 tablespoons turbinado (often called "raw") sugar, or Demerara sugar

Adjust oven rack to lower-middle position and heat oven to 300 degrees.

Combine 1 cup cream, sugar, and salt in medium saucepan; with paring knife, scrape seeds from vanilla bean into pan, submerge pod in cream, and bring mixture to boil over medium heat, stirring occasionally to ensure that sugar dissolves. Take pan off heat and let steep 15 minutes to infuse flavors.

Meanwhile, place kitchen towel in bottom of large baking dish or roasting pan and arrange four 4- to 5- ounce shallow fluted (creme brulee) dishes or ramekins on towel. Bring kettle or large saucepan of water to boil over high heat.

After cream has steeped, stir in remaining 1 cup cream to cool down mixture. Whisk yolks in large bowl until broken up and combined. Whisk about 1/2 cup cream mixture into yolks until loosened and combined; repeat with another 1/2 cup cream. Add remaining cream and whisk until evenly colored and thoroughly combined. Strain through fine-mesh strainer into 2-quart measuring cup or pitcher (or clean medium bowl); discard solids in strainer. Pour or ladle mixture into ramekins, dividing it evenly among them.

Carefully place baking dish with ramekins on oven rack; pour boiling water into dish, taking care not to splash water into ramekins, until water reaches two-thirds height of ramekins. Bake until centers of custards are just barely set and are no longer sloshy and digital instant-read thermometer inserted in centers registers 170 to 175 degrees. This can be anywhere from 15 to 35 minutes, depending on the depth of the ramekins and your oven. Start checking at 15 minutes. Usually 25 minutes for creme brulee dishes and 30 minutes for traditional ramekins. NOTE: mine took almost 40 minutes this time. Your digital thermometer is your FRIEND. You want the coolest ramekin at JUST 170.

Transfer ramekins to wire rack; cool to room temperature, about 2 hours. Set ramekins on rimmed baking sheet, cover tightly with plastic wrap, and refrigerate until cold, at least 4 hours or up to 4 days.

Uncover ramekins; if condensation has collected on custards, place paper towel on surface to soak up moisture. Sprinkle each with about 1 - 2 teaspoons turbinado sugar; tilt and tap ramekin for even coverage. Ignite torch and caramelize sugar. Refrigerate ramekins, uncovered to re-chill, 30 to 45 minutes but NOOOO longer; serve.

note the sugar is like glass and can be lifted from the firm, cool custard beneath...

Mmmmmmmmmmmmmmmmm.

Am I the only one that thinks this dessert is downright sexy?

Am I normal?

Happy Easter!

Happy Easter, Peeps.

Easter pics later!!!

French Dip Sandwiches and Au Jus

I have a strong suspicion this is what slow cookers were invented for. I have an even stronger suspicion this is what cows were invented for.

As usze - feel free to tweak and twist to your tastes - more or less herbs, more or less garlic, less beer, more soy (read: saltier), no broth (read: stronger jus), etc.

Just don't skimp on the beef sear - makes a big difference in flavor and texture.

French Dip Sandwiches w/Au Jus

4 lbs beef chuck roast, or rump if you like leaner and chewier

about 1 T coarse salt, about a couple t pepper - to taste

2 medium onions, sliced thick

2 bottle beer (I like ales if you want a stronger jus)

½ cup soy sauce

2 teaspoon beef bouillon granules

2 large bay leaf

4 black peppercorns

2 teaspoon dried rosemary, crushed

1 teaspoon dried thyme

1 tablespoon minced garlic (about 4 cloves)

1 cup beef broth, start with 1 add more if you want weaker jus

6 large French hoagie rolls, or slider buns

12 slices Provolone cheese, or Swiss

butter!

Trim (especially if you use chuck - there's plenty o' fat to go around), sprinkle and press kosher salt and black pepper into all sides of beef. Heat skillet till hot, add 1 T oil (should shimmer immediately), add beef and sear on all sides. I find if you place it in the pan, then move the meat a little with tongs a couple times, then let sear, it doesn't stick at all. Repeat on all sides. Remove pan from heat entirely, and place beef in bottom of slow cooker.

Add 3 T butter to skillet, immediately add onions, lightly brown onions (don't allow to burn) well. Pour over beef.

Remove pan from heat and add beer. Deglaze pan with beer over medium high heat. Add remaining ingredients, besides beef broth. Pour mixture (omitting broth) over beef and onions.

Cook over low 10-11 hours. No skimping! Add broth if desired or necessary. Shred beef in crock, allowing jus to moisten shredded beef.

Split rolls lengthwise, scrape out a bit,

then spread lightly with butter and toast in oven.

Strain jus

Add beef

yum

and cheese

and broil.

There's the beef.

Close sandwiches and butter tops and bottoms a bit, broil, flipping halfway,

you want them toasty and crunchy. For the dipping. Coming soon.

See the magical transformation of the boring bread we started with and the tasty outcome we have lying just beside it? MMMmmmmmmagic.

and serve with strained au jus alongside for dipping...

Hello. I feel like I've always know you were out there. Waiting for me.

And now for the namesake action shots, "The Dip":

and

For printing:

French Dip Sandwiches w/Au Jus

4 lbs beef chuck roast, or rump if you like leaner and chewier

about 1 T coarse salt, about a couple t pepper - to taste

2 medium onions, sliced thick

2 bottle beer (I like ales if you want a stronger jus)

½ cup soy sauce

2 teaspoon beef bouillon granules

2 large bay leaf

4 black peppercorns

2 teaspoon dried rosemary, crushed

1 teaspoon dried thyme

1 tablespoon minced garlic (about 4 cloves)

1 cup beef broth, start with 1 add more if you want weaker jus

6 large French hoagie rolls, or slider buns

12 slices Provolone cheese, or Swiss

butter!

Trim (especially if you use chuck - there's plenty o' fat to go around), sprinkle and press kosher salt and black pepper into all sides of beef. Heat skillet till hot, add 1 T oil (should shimmer immediately), add beef and sear on all sides. I find if you place it in the pan, then move the meat a little with tongs a couple times, then let sear, it doesn't stick at all. Repeat on all sides. Remove pan from heat entirely, and place beef in bottom of slow cooker. Add 3 T butter to skillet, immediately add onions, lightly brown onions (don't allow to burn) well. Pour over beef.

Remove pan from heat and add beer. Deglaze pan with beer over medium high heat. Add remaining ingredients, besides beef broth. Pour mixture (omitting broth) over beef and onions.

Cook over low 10-11 hours. No skimping. Add broth if desired or necessary. Shred beef in crock, allowing jus to moisten shredded beef.

Split rolls lengthwise, scrape out a bit, then spread lightly with butter and toast in oven. Add beef and cheese and broil. Close sandwiches and butter tops and bottoms a bit, broil, flipping halfway, and serve with strained au jus alongside for dipping.

When it comes to my food: the messier the better.

EATS! Belgian Waffles for Christmas Brunch...

Belgian Waffles

1 package active dry yeast, (.25 ounce)

¼ cup warm milk (110 degrees F/45 degrees C)

3 egg yolks

2 ¾ cups warm milk (110 degrees F/45 degrees C)

¾ cup butter, melted and cooled to

½ cup white sugar

1 ½ teaspoons salt

2 teaspoons vanilla extract

4 cups all-purpose flour

3 egg whites

In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand until creamy, about 10 minutes.

In a large bowl, whisk together the egg yolks, 1/4 cup of the warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla. Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour. Beat the egg whites until they form soft peaks; fold into the batter. Cover the bowl tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour.

Preheat the waffle iron. Brush with oil and spoon about 1/2 cup (or as recommended by manufacturer) onto center of iron. Close the lid and bake until it stops steaming and the waffle is golden brown. Serve immediately or keep warm in 200 degree oven.

After the hour in a warm spot you get somethin' looking like this...

And it smells like heaven and is light as air...

If it tells you anything, this bowl was less than half full when the hour began...

That's the original recipe up above, but I find in my Belgian waffle maker (deeper than a regular waffle iron), I use a full cup of batter at least...

and...

Tah DAHHHHHH!

Usually we have our ducks in a row and have some fresh whipped cream and strawberries and a sprinkling of powdered sugar. But trust me when I say, these'll do. These'll do.

Just do NOT forget the Vermont maple syrup. REAL. and good butter. REAL.

Yay for waffles!

A Snowy Christmas Morn.

The many faces of Christmas morning:

intent focus

slight impatience

mild confusion

moderate confusion

mild frustration

intense frustration

and finally...

simple satisfaction

a h h .

Happy Holidays with love from our family to yours.

Fa La La la La...

So here's a little sneak peek...

Not winning any races for first tree up, but this big mother has taken some creativity on how to fill it up (our traditional tree is going downstairs with all of our family ornaments and the little train around the base).

Is "mother" acceptable when describing a Christmas tree?

Ah, well. Tis the season.

Will get some photos up when this big mother is done!

Merry Christmas all! Happy Holidays! YAY!

EATS! Shrimp Bisque. Oooo la la.

First snowfall this is what we make. My shrimp bisque. Please ignore the fat, ignore the alcohol (but you could just use a little more shrimp stock), and try this decadent soup.

Rich, warm, filling, and possibly a little intoxicating as I now read down the ingredient list.

Hee.

The canned soups, which I usually avoid, do give it more stability. Which is a good thing around this three ring circus. No worries on this breaking in the fridge after - it reheats beautifully!

Sourdough bread bowls courtesy of Panera, got to mention that. Hey. I'm not a masochist. the bisque is work enough. Just pinch out some bread to hollow slightly before toasting lightly in the oven. This soup makes people really happy. Promise.

Michelle's Shrimp Bisque

2 bags shrimp/crab boil

4 pounds deveined shrimp (can use peeled)

1 ½ tablespoons salt

1 medium onion, chopped

4 cloves garlic, minced

2 medium carrots, chopped

1 stick butter

2 cups white wine

½ cup brandy

2 cans cream of celery soup

1 can cream of mushroom soup

2 pints heavy cream

3 tablespoons tomato paste, more as needed

1 tablespoon dried chives

2 large bay leaves, whole

1 tablespoon dried parsley

ground white pepper, to taste

⅛ teaspoon cayenne pepper

½ teaspoon paprika

Boil 4 qts water with 2 bags crab boil, turn heat off. Add shrimp and let sit, subtracting a minute or two of cooking time. RESERVING 3-4 CUPS OF LIQUID, drain shrimp. Cool shrimp completely.

Meanwhile, melt butter in large, heavy-bottomed stockpot and saute onions and carrots over low until soft and translucent, about 10 minutes or more. Add garlic until fragrant, about 2 minutes. Add wine and brandy. Boil 2 or more minutes, until alcohol is evaporated. RESERVING CREAM, add remaining ingredients, whisking until well combined. Remove from heat, Whisk in about 2 cups of reserved shrimp stock and return to low heat.

Peel the shrimp if necessary, then chop 1/2 the shrimp, adding the other 1/2 (whole shrimp) to the bisque. Remove and reserve bay leaves and blend the soup in batches until texture is as desired (bisque consistency). Blender stick is the way to go, but if necessary you can do batches in the blender.

Return to heat, add cream and remaining shrimp, return bay leaves and adjust seasoning. BE VERY careful not to let simmer or boil. If the consistency is too thick, add more cream or shrimp stock. Remove bay leaves right before serving.

Try it, you'll like it!