cream and eggs

caramel

I tried making creme caramel for the first time, from Tom Douglas’ recipe in Seattle Kitchen (if you’ve ever been to one of his restaurants, this is almost always on the menu, along with coconut creme pie). Ten egg yolks, four cups of heavy cream, with sugar and vanilla. Serves 8. Yes, it was every bit as rich as it sounds.

10 egg yolks

I have no pictures of the final product. We were able to unmold the custards, with some difficulty, but they all got eaten, practically within seconds. Then people took the emptied ramekins, poured Cardamaro inside, and scraped them out with spoons. There was no remaining evidence.

4 cups of heavy cream

making caramel

Advertisements

saucy peas

peas in spiced tomato cream sauce

Not the prettiest dish in the world, but extremely good. And easy!

spices

jalapeno

The sauce, a mixture of tomato, cream, green chile, cilantro and spices, is straight from a Madhur Jaffrey recipe, but she wants you to serve it with prawns. We made it that way for a while, then hit on the idea of stirring in lightly cooked peas instead of shrimp. We’ve done it this way ever since.

Continue reading

potato love

weighing

Some people like chocolate, so I hear. The sort of people who say “eat dessert first,” and mean it. The sort of people who really would rather have something sweet than almost anything else. I am not one of those people. I like potatoes. The saltier, the better, but chances are good that if it is made of potatoes, I will probably like it. Potato chips are one of the finest things life has to offer, in my opinion (and I am vindicated in my opinion by the Parsi food pyramid). I am also very fond of small yellow potatoes roasted until they are creamy inside and crusty outside. But I don’t complain about potatoes bathed in heavy cream, herbs and cheese. Nope.

Yes, I was on a low-carb diet at one time. No, it didn’t stick. For obvious reasons. And this is why I walk several miles a day. To avoid being potato-shaped as well as potato-obsessed. Anyway…

dinner

We made scalloped potatoes a few days ago, for a celebratory dinner at home. We pulled out two pretty beef tenderloin steaks, threw together a Caesar salad, and tried a new potato recipe out of America’s Test Kitchen, which was still open from making challah the previous evening. The whole dinner was wonderful, but these potatoes really clinched it for me.

Continue reading

MxMo: dizzy dairy

Irish coffee

This month for Mixology Monday we were faced with the theme Dizzy Dairy. In other words, any cocktail involving eggs, milk, cream, yogurt or butter. The first thing that came to my mind was Irish Coffee, one of my favorites, but that seemed far too obvious.  We did some research and applied ourselves to some experimentation.

Angostura Fizz

We began with an Angostura Fizz. A tart mixture of lime juice and Angostura bitters, this also had cream and grenadine, and was shaken vigorously with one egg white. Poured into a pint glass and topped up with seltzer, it offered an intriguing combination of bitter, frothy and creamy. I’d never tasted anything quite like it. I wouldn’t mind trying it again sometime, but I’m not really sure what the right time would be: to go with a burger? An afternoon pick-me-up?

Continue reading